A slight twist on classic macaroni cheese, this beef, tomato and cheese pasta bake combines the beef and tomato mixture with a lightly seasoned béchamel style sauce made with mozzarella cheese, milk and flour. The pasta is cooked in a stock cube chicken stock giving it an added layer of flavour, and all are combined and baked to a golden finish. Try it, for a tasty pasta bake change!
This recipe was yummy. I added basil and oregano to the meat mixture, and skipped the oil except for the white sauce. The only drawback is all of the cleanup it creates! I had to use two pots, a pan, and a casserole dish. - 14 Mar 2002 (Review from Allrecipes US | Canada)
This is a great base recipe - though it makes a MASSIVE portion and should be cut in half for a 9x13 baking dish. We didn't have nearly enough of the sauce when it came time to assemble and bake, so threw a jar of spaghetti sauce into the mix (enough for half of the recipe, not the full amount). It was really delicious this way - I really enjoyed the recipe a lot and would have like to try it with a larger amount of the white sauce (with a smaller amount of noodles/pasta) and see how that comes out next time. - 23 May 2013 (Review from Allrecipes AU | NZ)
Big hit with me and hubby. Just made a few alterations! I used corn starch instead of flour to thicken the white sauce and also added onion and garlic powder and oregano for the lack in flavor. I added some canned diced tomatoes to the beef mixture. Lastly, rather than mozzarella I used 2C of monteray jack and 2C of extra sharp cheddar (mixed and divided evenly in mixture and on top). These cheeses gave the dish a more distictive flavor rather than the typical mozzarella in a pasta dish. Even great as a leftover...not dry at all like most left over pasta dishes! - 30 Jun 2008 (Review from Allrecipes US | Canada)