Minced beef pasta bake

    1 hour 15 min

    A hearty pasta dish, which is a cinch to make. Pasta is baked with layers of beef ragu and a cottage cheese mixture. Enjoy with garlic bread and a side salad, if desired.

    92 people made this

    Makes: 8 - 10 servings

    • 450g pasta
    • 450g lean minced beef
    • 75g chopped onion
    • 450g passata
    • 1 teaspoon caster sugar
    • 3/4 teaspoon salt
    • 1/4 teaspoon finely chopped garlic
    • 1/4 teaspoon ground black pepper
    • 225g cottage cheese
    • 4 tablespoons soured cream
    • 225g cream cheese, softened
    • 35g chopped spring onions
    • 50g chopped green pepper
    • 4 tablespoons grated Parmesan cheese

    Prep:20min  ›  Cook:45min  ›  Extra time:10min resting  ›  Ready in:1hr15min 

    1. In a large pot cook with boiling salted water, cook pasta until al dente. Drain.
    2. Meanwhile, in a large frying pan over medium heat cook minced beef and chopped onions until brown. Stir in passata, sugar, salt, garlic and pepper. Remove from heat.
    3. In a large bowl, combine the cottage cheese, soured cream, softened cream cheese, spring onion and green pepper.
    4. In a greased 20x30cm baking dish, spread half of the cooked and drained pasta. Top with half of the meat mixture. Cover with cheese mixture and remaining pasta and meat sauce. Sprinkle with grated Parmesan cheese.
    5. Bake in a 180 C / Gas 4 oven for 30 minutes. Let stand 10 minutes before serving.

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    Reviews in English (60)


    Don't let the less-than-delicious name fool you, this is really good! The sauce is just "eh", so instead of this one, I use "world's best pasta sauce" from this site, cook the pasta, and mix with the cheeses, then pour the sauce over the top and bake. Everyone loves it!  -  28 Dec 2010  (Review from Allrecipes US | Canada)


    This is my husband's favorite! I make this one everytime I go out of town because I know it will keep him from eating fast food everyday! He even loved to share it with his guy friends, they all raved. Thank You. UPDATE: I have made this a dozen times now and I make the following changes to the recipes. First, I use a 26 oz. jar of prepared tomato sauce (sometimes more depending on how thick the sauce ends up), I use the whole 16 oz. cottage cheese (small curd) container because I have never found it in 8 oz., I omit the bell pepper (not our favorite, sometimes I substitute a red bell pepper, but it is good without), and top the whole thing with a couple cups of shredded cheese (mozzarella or Italian mixture). This is very thick, rich and delicious.  -  09 Jan 2005  (Review from Allrecipes US | Canada)


    I gave it 5 stars, because, with a little adjusting, it will be perfect. Definately needs more sauce, and I think more hamburger, like a pound and a half. Also, I think the green pepper needs to cooked with the hamburger and onion. Other than that, wow! what a great meal! Awesome flavor. And you can do many variations with it, adding your personal favorites....it's virtually impossible to screw this up!  -  08 May 2003  (Review from Allrecipes US | Canada)