Pasta bakes are just a massive winner in my eyes. I would 100% rather wait an extra 10 minutes for my pasta dish to be popped in the oven and baked. Mainly because melted cheese is just on another level but also because it just seems to taste soooo much better!
Obviously you can mix up the ingredients, especially the pasta type, with this dish. The reason I prefer it with rigatoni is because the shape and size of the pasta helps the sauce stick a little bit better so you get an even spread of flavours.
Also please be warned that I kind of went a little crazy with this dish and just started popping in some things from my kitchen cupboard to help give the mince mixture a richer flavour.
Prep time: 5-10 minutes
Cook time: 25 minutes
150g rigatoni pasta
300g beef mince
1 red onion, diced
2 cloves garlic, minced
1/2 ball mozarella (around 100g)
1.5 tbsp gravy granules
2 tsp worcestershire sauce
1 tsp soy sauce
1 beef stock
50g cheese, grated
1 tbsp tomato puree
Grab a saucepan, pop in the rigatoni pasta.
Pour water into the saucepan until the pasta is covered and cook on a medium heat.
Brown the mince in a deep frying pan/skillet.
*TIP: Red meats are more fatty so they produce more of an oil/fat than other meats. This means when using a non-stick pan I don’t use oil as it allows the meat to cook in its own fluid*
Whilst the mince is starting to brown and the pasta is cooking, dice the red onion and garlic.
Preheat the oven to 200c/180c fan oven.
Thinly slice the mozzarella ready to place on the top of the pasta dish before it goes into the oven.
Grate the cheddar.
Add the passata.
At this stage I then added the assortment of ingredients from the cupboard. If you trust me enough to try it out then add:
- Worcestershire sauce
- Soy sauce
- Gravy granules
- Beef stock (no fluid required just crush the cube in)
- Tomato puree
- 1 pinch of the grated cheese
Mix all the ingredients together and leave the mixture to simmer.
Once the pasta is cooked (it should feel soft to touch), drain.
Oil or butter an oven-proof dish and tip the drained pasta in to the dish.
Layer the mince on top of the pasta and mix together inside the dish.
Pop the mozzarella and grated cheddar on the pasta/mince mixture.
Put in the oven for 10 minutes until the cheese is melted.