Fridge Friend Recipes
Beef, Mushroom and Tomato Pasta Bake recipe
A bubbling, savoury pasta bake with a rich beef and tomato sauce, earthy mushrooms and a crisp Parmesan topping. It’s filling, family-friendly and deeply comforting.
50 min · Medium · Italian Jump to method
Ingredients
- 400g Minced beef
- 200g Mushrooms
- 250g Tomatoes
- 300g Tomato sauce
- 3 Spring onions
- 60g Grated Parmesan
- 300g Pasta
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 675 kcal |
| Protein | 37 g |
| Carbohydrates | 68 g |
| Fat | 26 g |
| Saturated fat | 10 g |
| Fibre | 5.5 g |
| Sugar | 8 g |
| Sodium | 520 mg |
Why this works
A hearty, protein-rich pasta bake that is fairly energy-dense and higher in saturated fat and calories, so best suited to active appetites rather than light eating.
Good protein content. Minced beef and Parmesan provide a substantial amount of protein, supporting muscle maintenance and satiety.
Iron and zinc. Beef is a useful source of haem iron and zinc, both important for energy metabolism and immune function.
Tomato and mushroom nutrients. Tomatoes add vitamin C and lycopene, while mushrooms contribute some B vitamins and selenium.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6). Cook the pasta in salted water until just underdone, then drain.
Aim for the pasta to still have a firm bite at the centre, as it will soften further in the oven; drain it well so excess water does not thin the sauce.
- Brown the minced beef in a pan, then add the mushrooms and cook until softened.
Break the beef up as it cooks and keep the pan hot enough to encourage browning rather than steaming, because a deep brown colour gives the filling a richer flavour.
- Stir in the tomatoes, tomato sauce and chopped spring onions. Simmer until the sauce has thickened slightly.
Let the sauce simmer at a gentle bubble so the tomatoes lose some of their raw edge and the pan bottom stays clear of scorching; if it starts sticking, lower the heat slightly.
- Mix the sauce with the pasta and transfer to a baking dish. Scatter over the grated Parmesan.
Toss everything while the sauce is still loose and glossy so it coats the pasta evenly, and press the mixture into the dish without compacting it too tightly.
- Bake for 20-25 minutes until bubbling and golden on top.
Look for the cheese to turn patchy golden with crisp edges and the sauce to burble up around the sides; if the top browns too quickly, cover it loosely with foil.
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