Pasta Bake

An easier alternative to the traditional lasagne, this quick and delicious Pasta Bake dish won’t last long around the dinner table! Add extra vegetables for a more nutritional meal.

Serves: Four

Time: 1 hour 20 minutes



  • 250g penne pasta
  • 1 onion, finely chopped
  • 2 cloves garlic, finely minced
  • 500g beef mince
  • 1/2 cup red wine
  • 1 cup beef broth
  • 140g tomato paste
  • 1 (400 ml) can tomato soup
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil


  • 1 cup cream
  • 2 eggs
  • 1 cup cheddar cheese, grated
  • 2 slices bacon, chopped



Pre-heat oven to 190 ºC. Heat the oil in a large frypan over medium heat; fry the onion until golden and tender. Add the garlic and cook for a couple of minutes. Add the beef and cook, breaking up the lumps with a fork, until all the meat is cooked through, then add remaining sauce ingredients, stir well. Simmer for about 30 minutes or until the sauce has thickened. Cook pasta until al dente, mix in cooked pasta and pour into a two-litre casserole. To make topping, whisk together the cream and egg, and season to taste, then pour gently over the meat/pasta mix. Sprinkle over cheese and scatter this with the bacon. Cook in the oven for approximately 30 minutes or until golden brown.

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