Beef Pasta Tomato Bake With Courgette

Pasta bake is always a crowd pleaser, and this one is no exception. Always a hit with the kids, and a fantastic way to sneak in some hidden vegetables, this minced beef pasta bake is a tried and true family favorite that deserves a spot on your weeknight dinner plan.

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How to make minced beef pasta bake

Boil the pasta in a pot according to package instructions. When it finishes, drain off the water, and add it to a casserole dish. Set the oven to 200°C / 180°C fan oven / 400°F. While you wait for the pasta to cook, you can get started on the mince sauce.

Finely dice celery, onion, carrot and garlic cloves. You want them to be in really small pieces to avoid large vegetable chunks in the pasta bake. Heat some oil, butter or one calorie cooking spray in a pot or a very large frying pan. Add the diced onion, and saute until it goes translucent and soft, about 3-4 minutes. Add the garlic, and saute for another minute.

Then, add the minced beef to brown. When about half of it has browned, add the dried herbs and stir to incorporate it with the meat. This helps the meat absorb more of the flavor. Stir in tomato puree, and add the chopped tomatoes after the meat has finishes cooking. Add carrots and celery, and cover with the lid. Cook until the vegetables has softened, about 10 minutes. Next, move the meat sauce to the casserole dish with the pasta, and stir to combine.

Top the pasta with grated cheese, and place it in the oven to bake for about 20-30 minutes, until the cheese has melted and the pasta bake is golden on the top.

Serve immediately with your favorite side dishes.

Tips for a great result

• You can use any grated cheese. I love mozzarella with my pasta dishes, but any meltable cheese will work. Parmesan and cheddar are also popular options.
• I like to use lean minced beef to save on calories and remove some grease. You can use a higher fat mince, but that will increase the calorie count.
• Make sure to brown the meat completely before moving it to the casserole dish.
• If you have any leftover vegetables in the fridge, you can finely dice them and add to the meat at the same time as adding the carrots and celery. Leftover courgette, broccoli and tomatoes would be a lovely addition.
• You can store leftovers in the fridge for up to 3 days. Reheat in the microwave or oven.

What to serve with your pasta bake

I always serve vegetable side dishes with my pasta bakes. Oven roasted green beans are excellent, and so are this tomato and cucumber salad, or roasted courgette and halloumi salad for a heavier option. A simple green salad is also great, and garlic bread is a given with any pasta dish at our house.

Other kid friendly pasta dishes

• Creamy fajita pasta with chicken
• Salmon and creme fraiche pasta
• Pasta with broccoli and chicken
• Chicken and chorizo pasta
• Cod pasta bake

Minced beef pasta bake

Pasta bake is always a crowd pleaser, and this one is no exception. Always a hit with the kids, and a fantastic way to sneak in some hidden vegetables, thisminced beef pasta bake is a tried and true family favorite that deserves a spot on your weeknight dinner plan.

Prep Time 5 mins

Cook Time 45 mins

Course Dinner, Main Course

Cuisine International

Servings 6

Calories 337 kcal

Cook Mode Prevent your screen from going dark

• ▢ 300 g pasta
• ▢ 500 g minced beef
• ▢ 1 carrot
• ▢ 1 celery stick
• ▢ 3 tablespoon tomato puree or tomato paste
• ▢ 400 ml tinned chopped tomatoes
• ▢ ½ red onion
• ▢ 2 garlic cloves
• ▢ 1 teaspoon dried basil
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon dried fennel
• ▢ 100 g grated cheese

• Boil the pasta according to package instructions. Drain off the water, and set to the side. Meanwhile, you can start the beef sauce.

• Set the oven to 200°C / 180°C fan oven / 400°F

• Finely dice celery, onion, carrot and garlic cloves. You want to chop them into really small pieces.

• Heat some oil in a pot or very large frying pan. Add diced onion, and saute until it has softened and turned translucent, 3-4 minutes. Add garlic and saute for another minute.

• Add the minced beef and cook until the meat has almost browned. Then, add basil, thyme, oregano and fennel, and cook until the meat has completely cooked.

• Stir in the tomato puree, then add the chopped tomatoes, carrots and celery, and cook until the vegetables have softened, about 10 minutes.

• Add the beef sauce and pasta to a oven dish, and stir to combine thoroughly. Top with grated cheese, and place it in the oven. Bake until the cheese has melted, and the top is golden browned, about 20-30 minutes.

• Remove from the oven and serve!

• You can use any grated cheese. I love mozzarella with my pasta dishes, but any meltable cheese will work. Parmesan and cheddar are also popular options.
• I like to use lean minced beef to save on calories and remove some grease. You can use a higher fat mince, but that will increase the calorie count.
• Make sure to brown the meat completely before moving it to the casserole dish.
• If you have any leftover vegetables in the fridge, you can finely dice them and add to the meat at the same time as adding the carrots and celery. Leftover courgette, broccoli and tomatoes would be a lovely addition.
• You can store leftovers in the fridge for up to 3 days. Reheat in the microwave or oven.
• The calorie estimate is based on one regular serving. I recommend serving a vegetable side dish with this meal, which would have to be added to the total calorie count.

Calories: 337 kcal

Keyword carrots, celery, minced beef, pasta

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Source: https://www.hintofhealthy.com/minced-beef-pasta-bake/

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