About this recipe:A super-delicious pasta bake, which is perfect for the winter months. Minced venison is cooked with pasta in a thick tomato sauce, then topped with Cheddar cheese before being baked to perfection.
1 tablespoon rapeseed oil
450g minced venison
1 onion, chopped
1 green pepper, chopped
175g tomato puree
1 (400g) tin chopped tomatoes
1 teaspoon salt
1 teaspoon garlic granules
1/4 teaspoon pepper
450g grated Cheddar cheese
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Method Prep:15min › Cook:1hr15min › Extra time:1hr30min › Ready in:3hr
Preheat oven to 180 C / Gas 4. Spray a 23x33cm or similar sized baking dish with oil spray. Bring a large pot of lightly salted water to the boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat rapeseed oil in a large frying pan over medium-high heat until it begins to smoke. Add venison and cook, stirring to break apart, until browned and cooked. Drain off any excess oil, then stir in onion and green pepper. Cook for a few minutes until the onion softens, then stir in tomato puree, chopped tomatoes and water until combined. Season with salt, garlic granules and pepper. Stir together drained macaroni and tomato sauce and pour into prepared baking dish.
Bake in preheated oven for 45 minutes, then sprinkle evenly with grated Cheddar cheese and continue baking until the cheese is bubbly and browned, about 15 minutes.