Venison and Spaghetti Bake

    (13)
    1 hour 5 min

    A pasta bake made with venison. Cooked spaghetti is topped with a tomato-based sauce with venison and cheese, before being baked to perfection. Serve with a side salad.


    11 people made this

    Ingredients
    Serves: 6 

    • 225g dry spaghetti
    • 2 tablespoons olive oil
    • 450g venison, cubed
    • 1 small onion, diced
    • 1 pepper, diced
    • 1 1/4 (140g) tins tomato puree
    • 850g passata
    • 1 teaspoon garlic salt
    • 1 1/2 teaspoons dried dill
    • 1 1/2 teaspoons dried marjoram
    • 1 1/2 teaspoons Italian seasoning
    • 115g mozzarella cheese, grated
    • 4 tablespoons grated Parmesan cheese

    Method
    Prep:25min  ›  Cook:40min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4. Spray a casserole dish with cooking spray.
    2. Bring a large pot of lightly salted water to the boil. Add spaghetti and cook for 7-10 minutes or until al dente; drain.
    3. Meanwhile, heat olive oil in a large frying pan over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir in onion and green pepper, continue cooking until softened, about 4 minutes. Add tomato puree and passata, season with garlic salt, dill, marjoram and Italian seasoning. Bring to the boil, then reduce heat to medium and simmer for 5 minutes.
    4. Place drained pasta into prepared casserole dish and pour venison on top. Sprinkle with mozzarella and Parmesan cheese. Bake in preheated oven until the cheese is bubbly and browned, about 25 minutes.

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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (10)

    by
    25

    This was absolutely delicious! I don't think I would've known it was venison if I hadn't cooked it myself! For all of you hunter's wifes who aren't wild about venison...this one's for you!!!  -  13 Sep 2009  (Review from Allrecipes US | Canada)

    by
    21

    Super good!! I used canned spaghetti sauce instead of tomato sauce! I also left out the green pepper, but put in a can of diced tomatoes! Simply seasoned it how we like it, baked and served!! We really enjoyed this dish, and next time I may add fresh mushrooms and use regular spaghetti noodles rather than thin!  -  12 Feb 2010  (Review from Allrecipes US | Canada)

    by
    17

    Great tasting! I cooked the meet and sauces in a stew pot then served it over brown rice. It was a good twist on pasta or rice with meat and sauce. The spices complimented well.  -  02 May 2010  (Review from Allrecipes US | Canada)

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