About this recipe:This pasta bake is a little like lasagne, only fettucine is used instead of lasagne sheets. Beef ragu is layered with fettucine and cheese, then topped with a creamy white sauce.
340g fettuccine pasta
450g lean minced beef
160g chopped onion
150g red pepper, chopped
2 (400g) tins chopped tomatoes
100g mushrooms, sliced
3 tablespoons chopped black olives
2 teaspoons dried oregano
120g grated Cheddar cheese
120g grated mozzarella cheese
1 (295g) tin condensed cream of mushroom soup
4 tablespoons beef stock
4 tablespoons grated Parmesan cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Bring a large pot of lightly salted water to the boil. Cook pasta for 8 to 10 minutes or until al dente; drain.
In a large frying pan, brown beef over medium heat. Drain fat from pan and transfer meat to a bowl. In the same frying pan, cook onion and pepper in butter until tender. Stir in tomatoes, mushrooms, olives and beef. Season with oregano. Simmer for 10 minutes.
Preheat oven to 180 C / Gas 4. Lightly grease a 20x30cm baking dish.
Arrange half of the cooked fettuccine in the prepared dish, top with half of the beef and vegetable mixture and sprinkle with half of the Cheddar and half of the mozzarella. Repeat layers. Mix together soup and beef stock until smooth and pour into the dish. Sprinkle with Parmesan cheese.
Bake in preheated oven for 30 to 35 minutes or until heated through.