Pasta bake is always a crowd pleaser, and this one is no exception. Always a hit with the kids, and a fantastic way to sneak in some hidden vegetables, this minced beef pasta bake is a tried and true family favorite that deserves a spot on your weeknight dinner plan.
This post may contain affiliate links. Read more about it in the privacy policy.
How to make minced beef pasta bake
Boil the pasta in a pot according to package instructions. When it finishes, drain off the water, and add it to a casserole dish. Set the oven to 200°C / 180°C fan oven / 400°F. While you wait for the pasta to cook, you can get started on the mince sauce.
Finely dice celery, onion, carrot and garlic cloves. You want them to be in really small pieces to avoid large vegetable chunks in the pasta bake. Heat some oil, butter or one calorie cooking spray in a pot or a very large frying pan. Add the diced onion, and saute until it goes translucent and soft, about 3-4 minutes. Add the garlic, and saute for another minute.
Then, add the minced beef to brown. When about half of it has browned, add the dried herbs and stir to incorporate it with the meat. This helps the meat absorb more of the flavor. Stir in tomato puree, and add the chopped tomatoes after the meat has finishes cooking. Add carrots and celery, and cover with the lid. Cook until the vegetables has softened, about 10 minutes. Next, move the meat sauce to the casserole dish with the pasta, and stir to combine.
Top the pasta with grated cheese, and place it in the oven to bake for about 20-30 minutes, until the cheese has melted and the pasta bake is golden on the top.
Serve immediately with your favorite side dishes.
Tips for a great result
- You can use any grated cheese. I love mozzarella with my pasta dishes, but any meltable cheese will work. Parmesan and cheddar are also popular options.
- I like to use lean minced beef to save on calories and remove some grease. You can use a higher fat mince, but that will increase the calorie count.
- Make sure to brown the meat completely before moving it to the casserole dish.
- If you have any leftover vegetables in the fridge, you can finely dice them and add to the meat at the same time as adding the carrots and celery. Leftover courgette, broccoli and tomatoes would be a lovely addition.
- You can store leftovers in the fridge for up to 3 days. Reheat in the microwave or oven.
What to serve with your pasta bake
I always serve vegetable side dishes with my pasta bakes. Oven roasted green beans are excellent, and so are this tomato and cucumber salad, or roasted courgette and halloumi salad for a heavier option. A simple green salad is also great, and garlic bread is a given with any pasta dish at our house.
Other kid friendly pasta dishes
- Creamy fajita pasta with chicken
- Salmon and creme fraiche pasta
- Pasta with broccoli and chicken
- Chicken and chorizo pasta
- Cod pasta bake
Minced beef pasta bake
Ingredients
- 300 g pasta
- 500 g minced beef
- 1 carrot
- 1 celery stick
- 3 tbsp tomato puree or tomato paste
- 400 ml tinned chopped tomatoes
- ½ red onion
- 2 garlic cloves
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp dried fennel
- 100 g grated cheese
Instructions
- Boil the pasta according to package instructions. Drain off the water, and set to the side. Meanwhile, you can start the beef sauce.
- Set the oven to 200°C / 180°C fan oven / 400°F
- Finely dice celery, onion, carrot and garlic cloves. You want to chop them into really small pieces.
- Heat some oil in a pot or very large frying pan. Add diced onion, and saute until it has softened and turned translucent, 3-4 minutes. Add garlic and saute for another minute.
- Add the minced beef and cook until the meat has almost browned. Then, add basil, thyme, oregano and fennel, and cook until the meat has completely cooked.
- Stir in the tomato puree, then add the chopped tomatoes, carrots and celery, and cook until the vegetables have softened, about 10 minutes.
- Add the beef sauce and pasta to a oven dish, and stir to combine thoroughly. Top with grated cheese, and place it in the oven. Bake until the cheese has melted, and the top is golden browned, about 20-30 minutes.
- Remove from the oven and serve!
Notes
- You can use any grated cheese. I love mozzarella with my pasta dishes, but any meltable cheese will work. Parmesan and cheddar are also popular options.
- I like to use lean minced beef to save on calories and remove some grease. You can use a higher fat mince, but that will increase the calorie count.
- Make sure to brown the meat completely before moving it to the casserole dish.
- If you have any leftover vegetables in the fridge, you can finely dice them and add to the meat at the same time as adding the carrots and celery. Leftover courgette, broccoli and tomatoes would be a lovely addition.
- You can store leftovers in the fridge for up to 3 days. Reheat in the microwave or oven.
- The calorie estimate is based on one regular serving. I recommend serving a vegetable side dish with this meal, which would have to be added to the total calorie count.
Nutrition
Krissy Allori
This was a great dish. My whole family loved it. I also loved all the great pictures and how you laid everything out in the post!
Tonje
Thank you! I'm glad you liked it!
Andrea Metlika
Such a comforting and delicious looking pasta dish.
Tonje
It definitely is. Let me know if you try it! 🙂
Laura
I like how you mention hiding veggies into this pasta bake. Great recipe to keep handy for a number of different reasons, and that is just one of them.
Tonje
I hide veggies in everything! A great way to eat a little healthier 😉
Tawnie Kroll
This was so good we will be adding it to our menu rotation! I served it with a green salad and everyone loved it -thank you!
Tonje
So happy you liked it! 🙂
Anita
That's one great comfort food right there. I can totally picture my family devour the whole thing if I make this for dinner. 🙂
Tonje
I'm sure they will - mine did!
Ryan McInerney
Came across this tonight and we decided to try it! Needless to say the kids, my partner and I loved it! New family pasta night fave!
Tonje
That's amazing, Ryan! Thank you for your comment! 🙂
David
I'm 71 and on my own now, I have just made your & tasted your mince pasta bake. I have to say, it was bloody great.
in these trying times it's nice to be able to try new things and take your mind off things.
Thanks for your help & time
David L
Tonje
Thank you so much for your lovely comment, David, I'm really happy you enjoyed the recipe!
Sandra
My family loved this hearty meal. Great for dinner on a very cold, wet day in south east Australia! The fennel gives it that extra yumminess too. 👍Sandra
Tonje
That's excellent, Sandra! I'm glad you all liked it, appreciate the feedback!
Rhodium 60
Tasted delicious. Halved the ingredients as cooking for two, was enough left over for two more portions. Served with peas but would have been better with salad as suggested. Will be cooking again - and be looking for dried fennel which I didn't have. Thankyou!
Tonje
Thank you for your lovely comment, I'm glad you liked it!
Katie
Thank you for sharing this recipe. It was really easy to make, and tasted great. I love the added vegetables, will be making it again for sure.