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Baked beef macaroni

Baked beef macaroni

8
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
8
Difficulty
Easy
If you thought you couldn't indulge in favourites (this recipe features both pasta and beef) and still stay on a healthy eating schedule, you'll be thrilled to know that baked macaroni is not a thing of the past. After the beef mince is cooked, it's then flavoured with a savoury mix of dried oregano, thyme, rosemary, salt, and pepper. The homemade sauce is then finished off with canned crush tomatoes. Layer the sauce, pasta, and mozzarella cheese in a casserole dish and let everything bake in the oven until the cheese is golden and bubbly, which should take about 30 minutes.

Ingredients

Dry pasta

360 g, macaroni

Olive oil

2 tsp

Garlic

2 clove(s), crushed

Extra lean beef mince, raw

350 g

Dried oregano

1 tsp

Dried thyme

1 tsp

Dried rosemary

1 tsp

Canned diced tomatoes

2 400g can, (2 x 400g cans)

Light mozzarella cheese

1 cup(s), grated, (120g), grated

Instructions

  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions until tender. Drain and set aside.
  2. Meanwhile, heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring for 30 seconds. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.
  3. Stir in dried herbs and tomatoes. Season with salt and pepper and bring to the boil. Reduce heat and simmer, stirring occasionally, for 15 minutes or until thickened slightly.
  4. Meanwhile, preheat oven to 180°C. Spread ½ cup of the beef sauce over the base of a 4L (16-cup) capacity ovenproof dish. Top with half the macaroni and half the remaining beef sauce. Sprinkle with half the mozzarella. Repeat layers with remaining macaroni and beef sauce. Sprinkle with remaining mozzarella. Bake for 30 minutes or until cheese is golden. Serve.

Notes

For a fresh side, serve with mixed salad leaves tossed with a drizzle of balsamic vinegar.

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