Beef and fettucine pasta bake

    1 hour 20 min

    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.

    124 people made this

    Serves: 10 

    • 340g fettuccine pasta
    • 450g lean minced beef
    • 160g chopped onion
    • 150g red pepper, chopped
    • 15g butter
    • 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

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Bring a large pot of lightly salted water to the boil. Cook pasta for 8 to 10 minutes or until al dente; drain.
    2. 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.
    3. Preheat oven to 180 C / Gas 4. Lightly grease a 20x30cm baking dish.
    4. 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.
    5. Bake in preheated oven for 30 to 35 minutes or until heated through.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (95)


    My Husband and I enjoyed this dish very was pure comfort food. To save on time I used extra lean ground beef and cooked it with the onions and red pepper (instead of two seperate steps) I also added Italian seasoning and a couple of cloves of chopped garlic. This dish would be great for company or potluck.  -  22 Jan 2002  (Review from Allrecipes US | Canada)


    As an inexperienced cook, I found this recipe to be relatively easy to prepare. It was a little time consuming layering out the fettucine, but once you get the hang of it, it goes at a better pace. It can be prepared in advance, which is ideal, just come home and throw it in the oven. I used it as a main course to serve to dinner guests with a caesar salad and Italian bread on the side. Everyone loved it and was satiated at the end of the meal. I would make this again, perhaps vary it up a little by throwing in some garlic and maybe even try a bit of spinach and feta as well. I would definately recommend this recipe to others.  -  30 Mar 2002  (Review from Allrecipes US | Canada)


    A great meal, but more work than usual to make for a regular Joe.  -  27 Dec 2001  (Review from Allrecipes US | Canada)