About this recipe: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!
700g macaroni pasta
2 tablespoons vegetable oil, divided
2 chicken stock cubes
1 large onion, chopped
800g beef mince
4 tablespoons tomato purée
salt to taste
ground black pepper to taste
4 tablespoons vegetable oil
100g plain flour
1/2 teaspoon ground white pepper
350g grated mozzarella cheese
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Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking dish.
Bring a large pot of lightly salted water to the boil. Add pasta, 1 tablespoon oil and stock cubes, and cook for 8 to 10 minutes or until al dente; drain.
Heat 1 tablespoon oil in a large frying pan. Sauté onion until golden and add beef mince. Cook over medium heat until evenly brown. Stir in tomato purée, salt and pepper; simmer over low heat until heated through.
Heat 4 tablespoons oil in a deep saucepan; stir in flour, then milk. Cook over medium-low heat until sauce thickens, then stir in salt and white pepper. Pour half of the sauce over the cooked pasta and stir in mozzarella cheese. Spoon half of the pasta into prepared dish and top with beef mince mixture. Spoon the remaining pasta over the beef mince, and top with remaining sauce.
Bake in preheated oven for 30 minutes, or until golden brown.