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Beef mushroom pasta bake
An easy to make alternative to lasagne.
Serves: 8
Preparation time: 20 minutes
Cooking time 45 minutes
Function: Quickstart 180ºC
Top Element Only 180ºC
1 tbsp olive oil
1 large onion, sliced
2 gloves garlic, crushed
1 kg lean minced beef
250g chestnut mushrooms, sliced
2 x 400g cans cherry tomatoes in tomato juice
1 tablespoon dried oregano
50g butter
50g plain flour
800ml milk
2 tsp vegetable stock powder
salt
freshly ground black pepper
500g penne pasta
Parmigianino Reggiano, shaved
Place a shelf at the second from the top position. Preheat the oven to 180°C using the Quick Start function, and then select the Top Element Only function. Heat the oil in a large deep ovenproof sauté pan over a high heat, add the onion and cook until golden. Add the minced beef and fry until browned. Add the garlic and mushrooms and cook for a further 2-3 minutes. Reduce the heat to medium, stir in the tomatoes; one can of water and the oregano. Cover and simmer gently for 30 minutes. Season to taste. Place the butter, flour and milk in a medium sized saucepan, bring slowly to the boil, whisking continuously. Add the stock powder and season to taste. Meanwhile, cook the pasta as directed on packet and drain well. Add the pasta to the meat sauce and mix well. Pour the white sauce over the meat sauce and sprinkle the shaved cheese on top. Place in the oven for 15 – 20 minutes until bubbling hot and golden.
Serve with a crisp salad and garlic bread.
