This cheesy tomato and beef pasta bake is the ultimate comfort food. Packed with rich tomato flavour, tender pasta, and gooey cheese, it’s a meal that will satisfy your hunger and leave you feeling cosy and content.
Ingredients (Serves 4-6)
- 300g pasta (penne, rigatoni, or fusilli work best)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 500g lean minced beef (or plant-based mince for a vegetarian option)
- 400g tin of chopped tomatoes
- 2 tbsp tomato puree
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp sugar (optional, to balance acidity)
- 100ml beef or vegetable stock
- 200g grated mozzarella cheese
- 50g grated Parmesan cheese
- Salt and freshly ground black pepper
- Fresh basil leaves (for garnish)
Method
Step 1 – Bring a large pot of salted water to a boil and cook the pasta until just al dente (it will finish cooking in the oven). Drain and set aside.
Step 2 – Prepare the sauce. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes. Add the minced beef, breaking it up with a spoon, and cook until browned.
Step 3 – Stir in the tomato puree, chopped tomatoes, oregano, basil, sugar (if using), and stock. Season with salt and pepper. Reduce the heat and simmer for 15-20 minutes until the sauce thickens.
Step 4 – Preheat your oven to 200°C (180°C fan/gas mark 6). In a large mixing bowl or the skillet (if it’s oven-safe), combine the cooked pasta with the sauce. Mix well to coat the pasta evenly.
Step 5 – Transfer the pasta and sauce mixture to a large baking dish. Sprinkle the mozzarella and Parmesan cheese evenly over the top.
Step 6 – Place the dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbling with a golden crust.
Step 7 – Remove from the oven, let it cool for a few minutes, and garnish with fresh basil leaves. Serve with a crisp green salad or garlic bread for a complete meal.
