We love things that are easy to cook, that are very filling and that we can add a range of veggies into – insert Beef and Veggie Pasta Bake!  This is exactly that sort of dish – add as many or as little veggies as you like.

This is definitely freezer friendly, and makes a massive amount, so freeze leftovers for one of those crazy, busy nights we all have!

February 20, 2018
  • 15m
  • 20m
  • 35m

Ingredients

  • 1 tbsp. olive oil
  • 1 kg beef mince
  • 1 brown onion
  • 2 garlic clove
  • 2 carrot
  • 1 zucchini
  • 1/2 broccoli
  • 1/2 red or green capsicum
  • 5 mushroom
  • 2 400g tin tomatoes
  • 1 tbsp. mixed herbs
  • 3 tbsp. beef bone broth powder (optional)
  • 500 g pasta (gluten-free works well)
  • 60 freshly grated cheese

Cheesy Sauce

  • 40 g butter
  • 2 tbsp. plain flour
  • 350 g milk
  • 60 g freshly grated cheese

Instructions

Thermal Cooking Method

  1. Pre-heat oven to 180ºC and have a large oven-safe dish ready.
  2. Chop onion into four and add onion and garlic to mixing jug. Blitz for 5 seconds/speed 6.
  3. Heat olive oil in a large frying pan and add mince and garlic. Brown mince and cook through breaking up any clumps with a wooden spoon.
  4. While that is cooking chop carrot, zucchini, broccoli and capsicum into four. Add these along with mushrooms to mixing jug. Chop for 5 seconds/speed 5.
  5. Add to frying pan and cook along with the mince stirring through for five minutes. Add tomatoes, mixed herbs and broth powder if using. Stirl to combine and slowly simmer for 10 minutes.
  6. While the mince is cooking make the cheese sauce. Add these ingredients to the mixing jug (no need to clean) and cook for 7 minutes/90ºC/speed 4.
  7. Slightly undercook pasta, according to packet instructions. Drain off water and set aside until mince is ready.
  8. Add the pasta to the mince and stir to combine. Pour into a large casserole dish and cover the top with the cheese sauce. Top with grated cheese and bake in the oven for 20 minutes, until golden on top.

Traditional Cooking Method

  1. Pre-heat oven to 180ºC and have a large oven-safe dish ready.
  2. Finely dice the onion mince the garlic.
  3. Heat olive oil in a large frying pan and add mince and garlic. Brown mince and cook through breaking up any clumps with a wooden spoon.
  4. While that is cooking grate the carrot and zucchini. Finely dice the capsicum, broccoli and mushrooms and all them all into the fryting pan. Stir to combine and cook for five minutes.
  5. Add tomatoes, mixed herbs and broth powder if using. Stirl to combine and slowly simmer for 10 minutes.
  6. Slightly undercook pasta, according to packet instructions. Drain off water and set aside until mince is ready.
  7. While the mince is cooking make the cheese sauce. Add the flour and butter to a saucepan and cook over medium heat stirring constantly for 3 minutes. Remove from heat.
  8. Pour in 1/4 cup of milk at a time stirring constantly until mixed through and no lumps exist. Once all the milk is stirred through return to the heat and stir constantly until mixture has thickened. Will take approx 10 minutes - don't stop stirring or it'll go lumpy.
  9. Add the pasta to the mince and stir to combine. Pour into a large casserole dish and cover the top with the cheese sauce. Top with grated cheese and bake in the oven for 20 minutes, until golden on top.

Nutrition

  • 6 Lots