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Cheesy Mince Pasta Bake Yummyy 😍😍😍

posted in Food & Drink
  • 175g (6oz) pasta spirals
    2tbsp oil
    1 medium onion, peeled and chopped
    500g (1lb) minced beef or lamb
    4 sticks celery, sliced
    2 level tbsp plain flour
    400g can chopped tomatoes
    1 stock cube, beef or lamb, depending on meat used
    Dash of Worcestershire sauce
    Salt and freshly ground black pepper
    For the topping:

    30g (1oz) butter
    30g (1oz) plain flour
    300ml (½ pint) milk
    1 level tsp dry mustard powder
    60g (2oz) mature Cheddar cheese, grated

  • Set the oven to gas mark 6 or 200°C.
    Cook the pasta in boiling water for 10-14 mins, or as directed on the packet, until just tender, then drain well.
    Meanwhile, heat the oil in a pan. Add the onion and cook it over a medium heat for 4-5 mins, until it starts to soften. Add minced meat and celery to pan and cook for a further 5-8 mins, stirring well so the meat browns all over.
    Add flour to the pan and cook for a further minute, stirring until the mixture has thickened, then stir in the tomatoes and 150ml (¼ pint) boiling water. Stir well while the mixture comes to the boil.

  • Stir in stock cube, then add the Worcestershire sauce and seasoning to taste. Simmer for 2-3 mins. Remove the pan from heat and stir in drained pasta. Tip the mixture out into a gratin dish and level the surfaceTo make the topping, melt the butter in a pan and add flour. Cook for 1-2 mins until mixture forms a thick paste, then gradually pour in the milk, beating well and allowing mixture to come to the boil between each addition of liquid. Remove pan from heat and add mustard powder and half the cheese. Season to taste. Spoon sauce over pasta, spreading it to cover. Sprinkle remaining cheese

  • Bake in the centre of the oven for 30-40 mins, or until the mixture is golden on top and sizzling hot. Serve immediately.


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