Simple pasta bake

    55 min

    An easy pasta dish, which is quick to throw together. Pasta is baked with beef, celery and onion in a tomato sauce. Enjoy with a side salad.

    40 people made this

    Serves: 6 

    • 225g pasta
    • 450g lean minced beef
    • 160g chopped onion
    • 250g chopped celery
    • salt and ground black pepper to taste
    • 1 (295g) tin condensed tomato soup
    • 225g passata
    • 250ml water
    • 275g grated mature Cheddar cheese

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. In a large pot with boiling salted water, cook pasta until al dente. Drain.
    2. Meanwhile, in a large frying pan cook minced beef until no pink remains. Add onions and celery and cook until they are softened. Add salt and pepper to taste. Stir in tomato soup, passata and water. Simmer for 10 minutes.
    3. In a baking dish, mix together the cooked and drained pasta with the meat mixture.
    4. Bake in a preheated 180 C / Gas 4 oven for 20 to 30 minutes. Sprinkle the top with grated Cheddar cheese and continue to cook until cheese is melted, about 3 to 5 minutes.

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    Reviews in English (33)


    I thought that this tasted nice enough,but what put me off was constantly having to crunch the celery with each mouthful,i suppose i could just add 'less' celery next time!  -  15 Jan 2011


    One of the best Johnny Marzetti recipes I've tried yet! Easy, versatile, makes a lot so leftovers are a definite the next day. We use elbow macaroni, and added extra cheese as a personal preference. Kids and adults alike gobbled it up, the casserole was cleaned out quite quickly. Will definitely be making this again!  -  20 Aug 2007  (Review from Allrecipes US | Canada)


    I'm still looking for a recipe for something similar that my husband and I ate at school. When I read this, I thought I found it. I was disappointed. Although it's not bad, it's not particularly good. It's a good recipe to keep on hand, since it requires so few ingredients, and I usually have them on hand, but it won't be in my regular rotation. I found the tomato soup too sweet and the cheese overpowering. Maybe next time I'll use more tomato sauce and eliminate the soup, and use cheddar instead of American cheese.  -  30 Oct 2001  (Review from Allrecipes US | Canada)