Tomato pasta bake with Quorn™

    40 min

    A twist on your old classic pasta bake, I have edited this recipe from one my mum used to make. It's extremely tomato-y and extremely delicious.


    2 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 onions, chopped
    • 1 garlic clove, crushed
    • 1 carrot, chopped finely
    • 300g button mushrooms, sliced
    • 150g spiral pasta
    • 500g Quorn™ mince (or any other mince meat alternative)
    • 1 (400g) tin tomato soup
    • 2 tablespoons tomato puree
    • 4 tablespoons tomato sauce or ketchup
    • 1 teaspoon dried oregano
    • 125g grated Cheddar cheese

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4.
    2. Heat oil in a pan, adding onion and garlic. Cook, stirring until the onion is soft.
    3. Add carrot and mushrooms and cook for a further 3 minutes.
    4. Cook pasta according to packet instructions.
    5. Add Quorn™ mince and stir until well combined.
    6. Add the soup, tomato puree, tomato sauce and oregano. Simmer for 5 minutes, stirring occasionally
    7. Drain the cooked pasta and add to the mixture. Combine well in the pan.
    8. Transfer to an oven proof dish and top with cheese.
    9. Bake in the preheated oven until golden brown on top and cheese is melted, about 5 to 10 minutes.


    Can be reheated well in the microwave just make sure it is hot throughout especially the middle. Suitable for freezing will last for 3 weeks at best.

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