Layered beef pasta bake

    1 hour 5 min

    A delicious change to the traditional lasagne. Pasta is layered with beef ragu, mozzarella, soured cream, Parmesan cheese and fresh basil. It is then baked to perfection. Enjoy with a side salad and/or garlic bread.

    1057 people made this

    Serves: 8 

    • 450g rigatoni pasta
    • 450g lean minced beef
    • 1 onion, chopped
    • 1.6kg tomato based pasta sauce
    • 340g sliced mozzarella
    • 350ml soured cream
    • 40g grated Parmesan cheese
    • 4 tablespoons chopped fresh basil

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Meanwhile, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add pasta sauce; simmer for about 15 minutes.
    3. Preheat oven to 180 C / Gas 4.
    4. In a lightly greased 2 litre baking dish, place about half of the pasta; top with a layer of mozzarella cheese. Spread on a layer of half the pasta sauce mixture and soured cream.
    5. Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
    6. Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.

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    Reviews in English (862)


    Great recipe. I took the advice of another and tossed the ziti with the sour cream before layering. I will NEVER skip this step. The noodles stayed creamy and delicious. I browned ground pork, used left over ground beef, garlic and onion. I didn't have provolone so topped every layer with parmesan. I didn't need 2 jars of sauce as others said they did. very good.  -  23 Jan 2007  (Review from Allrecipes US | Canada)


    I wish I could rate this 10star!!! I made this exactly per the recipe, only change I made was extra cheese, my family loves italian cheeses, other that I did it exactly. I made this on friday night, and we have eaten 6 meals from this one dish! And it tastes better and better every time. My only recommendation is to use a 3 or maybe even 4 quart dish, for I used a 3 qt and it very nearly overflowed the dish, maybe cause of all the extra cheese I used! I will make this a regular menu item in my home, it was a huge hit!  -  28 Aug 2005  (Review from Allrecipes US | Canada)


    Aside from a fabulous recipe, this was SO fast. My boyfriend raved about it and so did I. Made a nice 9x13 FULL of ziti. Great for a family style meal with several guests or a pot luck. Some tips: As suggested by other reviews I seasoned the ground beef with italian seasoning and added minced garlic. To give this recipe a real italian flare, I bought spaghetti sauce with italian sausage already inside so I didnt have to buy and cook sausage too. It turned out just right.. not too overpowering. I also added a small amount of the sauce to cover the first layer of ziti as suggested by another review and it came out perfect.. I think it might have been too dry on the bottom otherwise. A large skillet was too small for all of the spaghetti sauce. I had to transfer it to a large pot. An electric skillet might be big enough.. This recipe fills a 9x13 to the brim so make sure you dont use anything smaller. I also baked this uncovered on the center rack with no isses and the cheese came out nice and golden brown. Definitely will make this again!!  -  23 Jan 2007  (Review from Allrecipes US | Canada)