Hidden Veggie Beef Mince Pasta Bake

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This Hidden Veggie Beef Mince Pasta Bake has a total of 5 hidden vegetables, perfect for sneaking extra veg into fussy eaters! Al dente pasta is tossed through a delicious homemade meat sauce, topped with cheese and then baked until golden brown. 

Contents:

I am always trying to sneak extra vegetables into my kids whenever I can and this Beef Pasta Bake is perfect for just that! You wouldn’t know it by looking at it but this delicious dinner recipe has zucchini, capsicum, carrots, onions and garlic all snuck in! Blending the sauce gives it such a delicious flavour and smooth texture. My fussiest eater absolutely loved this dinner recipe.

I tested this recipe using a few different methods and the first test run did not go over well with the judges (aka my children). In the first test run I had finely grated the carrot and zucchini and diced the capsicum and let’s just say, they were not hidden anywhere near enough and my two fussy eaters were not fans. I’m so glad I retested this one because take two was a real winner! I used the same ingredients but this time blended the sauce and it tasted so much better! 

What’s to Love About Hidden Veggie Beef Mince Pasta Bake 

• allergy friendly – I’ve made this recipe gluten-free by using my favourite gluten-free pasta. It is also nut free, egg free and can easily be made dairy free by using dairy free cheese or no cheese. 
• healthy – loaded with vegetables, antioxidants (hello lycopene from the tomatoes!), healthy fats, protein and complex carbohydrates, this recipe has everything it needs to be a balanced meal. Serve alongside some steamed greens or a simple green salad for an extra veggie boost. 
• easy to make – we love an easy dinner recipe! 
• batch cook – easily make a double batch of this delicious pasta bake – one for now and one for the freezer for an easy, already made meal later down the track. It’s a great recipe for adding to your meal prep routine!

Ingredients Notes & Substitutions 

Below are all of the simple ingredients that you will need to make this delicious beef mince pasta bake. I’ve listed any possible substitutions and ingredients notes for you. You can find the ingredient quantities in the recipe card at the bottom of this post. 

• pasta – I’ve used a gluten free rigatoni pasta for this recipe but you could also use penne, fusilli or macaroni. 
• lean beef mince – or lean ground beef if you’re reading in the US. I prefer to use lean mince to cut out some of those saturated fats and increase the protein to fat ratio. You could definitely make this recipe using another mince/ground meat like pork, chicken or turkey. 
• extra virgin olive oil – my absolute go-to oil for cooking! It is filled with healthy fats and antioxidants. 
• brown onion – you can use red onion if that’s what you have on hand. 
• fresh garlic cloves – swap for jarred minced garlic if desired, you will need about one teaspoon per garlic clove. 
• fresh veggies – you will need carrot, zucchini and capsicum (red bell pepper).
• dried Italian herbs – You can use a combination of dried thyme, dried rosemary and dried oregano in place of the Italian seasoning. 
• passata – I did test this recipe first with a combination of tinned tomatoes and tomato paste and personally I think it tastes better using passata. With passata it has a much richer flavour. 
• cheeses – I’ve used a mix of cheddar cheese and mozzarella cheese. Cheddar has a great flavour while the mozzarella gives you that delicious stringy cheese pull. You could also add some parmesan for even more flavour. 
• basil – I love topping the pasta bake with fresh basil to serve. Fresh oregano or parsley would be lovely as well. 

Variations 

• Extra veg – add mushrooms and celery to the sauce for even more vegetables. 
• Spicy – add chilli flakes to the sauce while simmering to add some spice. 
• Gluten-free – use your favourite gluten-free pasta.

How to Make Hidden Veggie Beef Mince Pasta Bake

Follow these step-by-step instructions to make the perfect pasta bake every time! 

Preheat the oven and grease a medium baking dish with olive oil and set aside. 

Start by bringing a large pot of water to the boil. Once boiling add a few big pinches of salt. Add the pasta to the salted water and cook until just cooked, it’s ok if it’s even just a little bit undercooked as it cooks further in the sauce. Once cooked, drain and then return to the pan. I like to stir through a drizzle of olive oil to keep the pasta from sticking. Place the lid on the pan of the pasta to keep it warm. 

To make the sauce, bring a large shallow casserole pan or large skillet to a medium-high heat. Add a drizzle of olive oil and then the beef mince. Break up the beef mince as it browns and once browned, transfer to a bowl and set aside. 

Reduce to a medium heat and add another drizzle of olive oil to the pan followed by the onions and sauté until translucent. Next, add the garlic and sauté until fragrant. Now add your diced carrot, zucchini and capsicum as well as the Italian herbs and stir. Sauté until the zucchini and capsicum are starting to become tender.

Add the passata and stir through. Simmer for around 5 minutes or until the carrot is tender. Season with sea salt flakes and cracked black pepper to taste. 

Turn off the heat and then carefully transfer the sauce to a heat proof high speed blender. Blend on high until smooth. Return the sauce back to the pan along with the beef mince and stir to combine. 

Pour the beef mince mixture into the pot with the pasta and stir until well combined and then tip out into the baking dish or casserole dish. Sprinkle with the grated cheese and then bake until the cheese is golden brown. 

Serve topped with fresh basil and a side of steamed greens if desired. 

Storage 

Store leftovers in the fridge in an airtight glass container for up to 3 days. Reheat in the microwave before eating.