About this recipe:A hearty pasta bake made with mince and tomatoes, macaroni pasta and a rich white sauce.
450g macaroni pasta
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/2 large onion, diced
450g beef mince (10% fat)
1 (400g) tin chopped tomatoes
freshly ground black pepper to taste
1 teaspoon dried oregano
175g grated Parmesan cheese, divided
1 tablespoon butter
1 tablespoon plain flour
1 egg yolk
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 190 C / Gas 5.
Bring a large pot of lightly salted water to the boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil in a pan and cook garlic, onions and beef mince until meat is browned. Add tomatoes, pepper and oregano. Stir and cook about 5 minutes. Sprinkle in 1/2 of the Parmesan cheese.
Lightly coat a baking dish with olive oil and spread 1/2 the cooked pasta in it. Add the meat sauce and cover with the remaining pasta.
Melt butter in a saucepan and blend in flour. Slowly add milk, stirring until it almost begins to boil. In a bowl, blend remaining Parmesan cheese and egg yolk; slowly add the egg-cheese mixture to the milk sauce, stirring constantly.
Pour sauce over macaroni and bake for 30 minutes. Top should be golden and a little crispy.