Beef and Sausage Pasta Bake

    Beef and Sausage Pasta Bake

    Recipe photo: Beef and Sausage Pasta Bake
    1

    Beef and Sausage Pasta Bake

    (80)
    1hr50min


    72 people made this

    About this recipe: A great tasting one dish meal, which is hearty and easy to make. Pasta is baked with a meaty tomato sauce, Parmesan, mozzarella and Cheddar.

    Ingredients
    Serves: 6 

    • 225g fusilli pasta
    • 450g minced beef
    • 225g mild Italian sausages, casings removed
    • 125g chopped onion
    • 4 tablespoons chopped celery
    • 1 clove garlic, finely chopped
    • 1 tablespoon finely chopped green pepper
    • salt and pepper to taste
    • 1 (400g) tin chopped tomatoes
    • 425g passata
    • 120g grated Parmesan cheese
    • 120g grated mozzarella cheese
    • 170g mature Cheddar cheese

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

    1. Preheat oven to 180 C / Gas 4.
    2. Bring a large pot of lightly salted water to the boil. Add pasta and cook until just al dente, 6 to 8 minutes; drain. Run cold water over the pasta to stop pasta from cooking further. Set aside.
    3. Meanwhile, cook the minced beef and sausagemeat until completely browned and crumbled, 7 to 10 minutes. Mix in the onion, celery, garlic and pepper; continue to cook and stir another 5 minutes. Season with salt and pepper. Remove from heat and stir in tomatoes and passata. Allow to cool 5 minutes.
    4. Lightly grease a large baking dish. Spread the pasta over the bottom of the dish. Sprinkle over Parmesan and mozzarella cheese, followed by the meat mixture. Cover dish with foil. Bake in preheated oven for 45 minutes; remove foil and sprinkle over Cheddar cheese. Continue baking until Cheddar cheese has melted, about 5 minutes. Rest for 10 minutes before serving.
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    Reviews & ratings
    Average global rating:
    (80)

    Reviews in English (63)

    0

    a lovely warming dish  -  08 Aug 2011

    by
    47

    This was a good casserole. It was pretty basic and easy to make. It just lacked flavor. With a little work on the sauce the dish could easily be excellent. After you brown the meat and saute the onion, veggies, and garlic, I recommend doing a wine reduction with a basic merlot (one that you can actually drink). Reduce the wine on med-high heat until it you have half of what you started with (I usually start with 1 - 1/2 cups). Then add 1 large can of tomato sauce. A generous sprinkle of basil, parsley, and italian seasoning. Then add your meat and veggies back to the sauce. Let simmer about 5 minutes. Then top to over your cheese in your casserole dish and bake. I would like to add that this casserole would be really good with eggplant, zuccini, carrots, squash, etc. You really could add any combination of vegetable(s) and it would be delicious. Next time I will definately keep the celery but I am going to add shredded zuccini and eggplant. I will cut out the diced tomatoes and double the tomato sauce; only because my kids didn't care for the tomatoes chunks.  -  17 Feb 2010  (Review from Allrecipes US | Canada)

    by
    45

    I substituted a can of stewed tomatoes (undrained) for the can of sauce because it was what I had onhand and because it had onions, celery, and peppers in it! A great shortcut for those of us with no time to chop veggies. I used all ground beef and monterey jack/cheddar because that's what I had. Came out great! Chunky, cheesy, and delicious.  -  28 May 2008  (Review from Allrecipes US | Canada)

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