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
225g dry spaghetti
2 tablespoons olive oil
450g venison, cubed
1 small onion, diced
1 pepper, diced
1 1/4 (140g) tins tomato puree
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
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Method Prep:25min › Cook:40min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4. Spray a casserole dish with cooking spray.
Bring a large pot of lightly salted water to the boil. Add spaghetti and cook for 7-10 minutes or until al dente; drain.
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.
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.