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.  

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