Venison pasta bake

    3 hours

    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.

    40 people made this

    Serves: 6 

    • 450g macaroni
    • 1 tablespoon rapeseed oil
    • 450g minced venison
    • 1 onion, chopped
    • 1 green pepper, chopped
    • 175g tomato puree
    • 1 (400g) tin chopped tomatoes
    • 175ml water
    • 1 teaspoon salt
    • 1 teaspoon garlic granules
    • 1/4 teaspoon pepper
    • 450g grated Cheddar cheese

    Prep:15min  ›  Cook:1hr15min  ›  Extra time:1hr30min  ›  Ready in:3hr 

    1. 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.
    2. 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.
    3. 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.

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    Reviews in English (38)


    This was a tasty dish and my boys and I enjoyed it, though we all agreed that it needed a more saucy or perhaps creamy texture. We will definitely try some additions. 1 can condensed tomato soup, 1 t worcestershire sauce. If that doesn't do it, well try cream of celery soup or maybe mix some cheese throughout. It was good, but we just want to suit it to our tastes.  -  11 Dec 2008  (Review from Allrecipes US | Canada)


    As is, the recipe is about 3 stars - very bland and much to dry. I added extra water during the stovetop process, plus some extra sauce before baking. I only baked about 20-30 minutes as it was already starting to dry out. Also added mushrooms, quite a bit of italian seasoning, some fresh crushed garlic, some onion powder and some red pepper flakes to kick up the flavor. Next time I think I might also use beef broth instead of water for added flavor. With the adjustments, was nearly 5 stars! And we called it "Bambi Marzzetti." LOL  -  10 Jan 2011  (Review from Allrecipes US | Canada)


    I'm always looking for ways to use venison and this hit the spot! I pretty much followed the recipe, except I did it all on top of the stove.  -  25 Jan 2008  (Review from Allrecipes US | Canada)