Mince and mushroom cheesy pasta bake
This one-pan wonder is everything you want on a busy evening — hearty, comforting, and packed with flavour. Finished with melted cheese, it’s a family favourite that delivers every time.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
25
MINUTES
Ingredients
2 tbsp olive oil
½ onion, chopped
2 garlic cloves, crushed or finely chopped
150g mushrooms, sliced
500g beef mince
1 × 400g tin chopped tomatoes
2 tbsp tomato purée
400ml beef stock
1 tbsp dried mixed herbs
1 tbsp Worcestershire sauce
200g penne pasta
150g grated mozzarella
Method
Cook the pasta as per the packet instructions, drain, and set aside.
Brown the mince in a frying pan for 5 minutes and season with salt and pepper. Once golden all over, set it aside.
Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 2 minutes until slightly softened. Add the sliced mushrooms and cook for 2–3 minutes until they begin to turn golden. Add the garlic and cook for 1 minute. Return the mince to the pan with the vegetables.
Stir in the chopped tomatoes, tomato purée, beef stock, mixed herbs, and Worcestershire sauce. Bring to a light simmer.
Sprinkle over the mozzarella, cover, and allow it to melt for 2 minutes (or grill if using an oven-proof pan).Remove from the heat and serve.
Sarah’s secrets: This will keep in the fridge for 1-2 days so it’s great to make ahead for a busy day.
