Description
A delicious cheesy beef pasta bake that is perfect for dinner.
Ingredients
Scale
- 2 tsp Sunflower oil
- 500 g Beef mince (I use 5% fat)
- 1 Onion (Peeled and chopped)
- 2 Garlic cloves (Peeled and crushed)
- 2 Green peppers (Sliced)
- 750 ml Hot beef stock
- 6 tbsp Ketchup
- 3 tbsp Mustard (Yellow/American kind)
- 3 tsp Paprika
- 3 tbsp Worcester sauce
- 250 g Dried pasta
- 50 g Pickles (aka gherkins) (Chopped)
- 100 g Cream cheese
- 75 g Red Leicester cheese (Grated)
- Salt and freshly ground black pepper
Instructions
- Heat the oil in a large saucepan or sauté pan and add the beef mince, cook over a high heat for 5-10 minutes until browned all over.
- Add the onion, garlic and peppers and cook for a further 5 minutes.
- Stir in 500ml/2 beef stock, ketchup, mustard, paprika, Worcester sauce, salt and pepper (be sure to use plenty of pepper here) and pasta and bring to a simmer.
- Place a lid on and cook for 15-20 minutes, until the pasta is cooked al-dente. Stop cooking when the sauce has reduced and thickened.
- Preheat your grill to high.
- Turn off the heat under the pasta and stir in the pickles and cream cheese.
- Sprinkle grated cheese over the pasta and put under the grill for 3-5 minutes until the cheese is melted.
Notes
- Be mindful not to overcook the pasta; it should be al-dente when finished.
- The dish can be prepared ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg