Beef and pasta bake

    (389)
    1 hour 50 min

    An easy, yet incredibly tasty pasta bake. Pasta is layered with minced beef, tomatoes, chicken soup and cheese before being baked to perfection.


    383 people made this

    Ingredients
    Serves: 6 

    • 450g minced beef
    • 1 onion, chopped
    • 100g chopped celery
    • 1 tablespoon finely chopped garlic
    • 4 tablespoons grated Cheddar cheese
    • 1 (400g) tin chopped tomatoes
    • 345g pasta
    • 1 (295g) tin condensed cream of chicken soup

    Method
    Prep:30min  ›  Cook:1hr10min  ›  Extra time:10min resting  ›  Ready in:1hr50min 

    1. Preheat the oven to 180 C / Gas 4. Place pasta in a pot of lightly salted boiling water. Cook until al dente, about 8 minutes. Drain and set aside.
    2. Cook minced beef, onion, celery and garlic in a frying pan over medium heat until meat is evenly browned. Drain off excess fat.
    3. Butter a 20x30cm baking dish. Place half of the cooked pasta in the bottom of the dish. Cover them with half of the meat mixture, then half of the tomatoes. Spoon half of the cream of chicken soup over the tomatoes, then sprinkle over half of the cheese. Repeat layers, ending with cheese on the top.
    4. Bake for 1 hour in the preheated oven or until cheese is browned and bubbly. Let stand for 10 minutes to set before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (389)

    Reviews in English (316)

    by
    1

    Fantastic! The only change I made was to use a whole block of cheese (400g) because we like things CHEESY!  -  29 Jun 2012

    0

    Lovely! Made this for 3 people so half everything apart from the tomatoes, soup and garlic and it went down a treat. We will be making again.  -  24 Mar 2016

    by
    134

    As written, this dish is dry; but I've made a few adjustments that make it much better. First, add some salt and pepper to the hamburger when cooking. One can of tomatoes is hardly worth the effort - increase it to two. I mix about 1 cup of light sour cream and about 1/4 cup of milk in with the soup. Don't layer with the cheese. Cover with aluminum foil and bake about 45 minutes. Then, top with shredded cheese (I'm not sure what the point of a 1/4 cup of cheese is....increase it to your liking), remove foil and cook ~10 more minutes.  -  30 Oct 2005  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate