Monday, 15 September 2014

Sicilian Pasta Bake

This is a pasta bake with a difference and tastes a little like a lasagne.  I haven't made this one for such a long time and looking at it again has inspired me to reintroduce it to our menu.  It has a few steps but none of them are difficult and takes less than 30 mins to prepare.

Of course.. recipe is from my cookbook 'Food before 5'.


  • 2 cups uncooked macaroni
  • 500g lean beef mince
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 red capsicum, diced
  • 3 Tbspn tomato paste
  • 500g bottled pasta sauce
  • ¾ cup water
  • 1 tsp dried mixed herbs
  • 250g cream cheese
  • ¾ cup milk
  • 1/3 cup sour cream
  • ¾ cup tasty cheese

Bring a large pot of salted water to the boil.  Add macaroni & cook as directed on packet.
Meanwhile, in a large frypan over high heat, cook mince, onion, garlic & capsicum for approx 8 mins. 

Add tomato paste, pasta sauce, water & mixed herbs.  Stir to combine. Simmer for 10 mins.

In a microwave safe bowl, combine cream cheese & milk.  Cook in microwave on high for 3 mins.  Remove from microwave & whisk until smooth.

Drain macaroni & pour into a large casserole dish.  Stir in cheese sauce, sour cream & ¼ cup cheese. 

Top with all of the mince mixture  & gently stir to lightly combine to 2 layers.  Top with  remaining cheese. 

Cover with lid or aluminium foil & refrigerate until required. 

Cooking - Preheat oven to 180oC.   Bake, covered for 30 mins.   Uncover & bake for a further 5 mins or until golden.   If baking immediately after preparing, reduce cooking time  to 20 mins covered, with an additional 5 mins uncovered.  

1 comment:

  1. Hi Amanda, You cook a lot of your dishes in that red dish...can you tell me the dimensions. cheers susie (I see you use it for lasagne, this dish and creamy chicken pasta) thanks for your delicious recipes. It's changed my life around!! :)