Hidden Veggies Beef Mince Pasta Bake
This delicious beef mince pasta bake is filled with hidden vegetables, perfect for sneaking extra veggies into fussy eaters.
Servings: 6
Calories: 651kcal
Equipment
- Sharp knife
- Chopping Board
- Wooden spatula
- Large shallow casserole pan or large skillet
- High speed blender
- Large saucepan
- Large Baking Dish
- Box grater
- Microplane
Ingredients
- 500 grams gluten-free rigatoni pasta or pasta of choice
- 2 tablespoons extra-virgin olive oil
- 1 medium brown onion finely diced
- 4 cloves garlic minced
- 500 grams lean beef mince
- 1 large zucchini diced
- 1 large carrot diced
- 1 red capsicum core and seeds removed and diced
- 1 teaspoon Italian seasoning
- 700 grams passata
- Sea salt flakes and cracked black pepper to taste
- 1 cup grated mozzarella cheese
- 1 cup grated cheddar cheese
To serve
- fresh basil
- leafy greens
Instructions
- Preheat the oven to 180°C (356°F) fan forced. Grease a large baking dish with olive oil and set aside.
- Fill a large saucepan two thirds full with water and bring to a boil. Once boiling add a big pinch of salt and then the pasta. Stir the pasta briefly and then cook until just al dente. It can be slightly undercooked as the pasta will cook more when baked in the sauce. Strain and return to the pan. Drizzle with a little olive oil and stir through to prevent from sticking. Place the lid on and set aside.
- Meanwhile, bring a large shallow casserole pan to a medium heat. Add the olive oil and then the mince, breaking up the mince while the it browns. Once browned, transfer to a bowl and set aside.
- Add another drizzle of olive oil to the pan along with the onions and sauté until translucent. Add the garlic and sauté until fragrant.
- Add the diced zucchini, carrot and capsicum as well as Italian seasoning. Sauté for a few minutes while stirring.
- Next add the passata and season with salt and pepper to taste. Simmer for 5 minutes.
- Turn off the heat and transfer the sauce to a heat-proof high-speed blender and blend until smooth. Pour back into the pan and add the mince, stir to combine.
- Pour the mince mixture into the pasta and stir to combine. Tip the pasta into the baking dish and then sprinkle top with the grated cheeses. Place into the oven and bake for 15 minutes or until the cheese is melted and golden brown. Remove from the oven topped with fresh basil and serve hot alongside some leafy greens.
Notes
Nutrition facts are an estimate only.
Storage
Store in an airtight container in the fridge for up to 3 days. Reheat before eating. Make Dairy-free Swap the cheeses for dairy free cheese or leave cheese off. Make Gluten-free Use favourite gluten free pasta of choice.Nutrition
Calories: 651kcal | Carbohydrates: 79g | Protein: 37g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 388mg | Potassium: 1089mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3649IU | Vitamin C: 50mg | Calcium: 283mg | Iron: 6mg