Pasta Bake with Ground Meat
A mild, kid-friendly pasta bake with juicy ground meat tomato sauce and a golden-brown cheese crust – the pasta goes into the dish uncooked and cooks directly in the sauce. Uncomplicated, filling, and perfect for the whole family.
Source / link: Nutzerbeschreibung
Step by step through the recipe
Ingredients
| 500 g | Pasta (e.g. penne or fusilli) |
| 500 g | Ground meat |
| 1 | Onion |
| 1 EL | Oil |
| 600 g | Tomato passata |
| 250 ml | Cream |
| 400 ml | Water or meat broth |
| 180 g | Grated cheese (e.g. Gouda) |
| etwas | Salt |
| etwas | Pepper |
| 1 TL | Dried oregano |
| etwas | Butter for the dish |
Preparation
- 1 Preheat the oven to 180 °C top/bottom heat.
- 2 Peel the onion and finely dice it.
- 3 Heat the oil in a large pan and sauté the diced onion in it over medium heat for 2 to 3 minutes until translucent.
- 4 Add the ground meat and fry it while stirring until crumbly, cooked through, and no longer pink.
- 5 Stir in the tomato passata, cream, and water or meat broth, and let everything simmer over low heat for 5 minutes.
- 6 Season the sauce with salt, pepper, and oregano.
- 7 Put the uncooked pasta in a large bowl and carefully mix it with the hot ground meat sauce so that all the pasta is surrounded by liquid.
- 8 Grease a large baking dish with a little butter and spread the pasta and ground meat mixture evenly in it. Make sure the pasta is completely covered by the sauce – if needed, add a little more water or meat broth.
- 9 Cover the dish with aluminum foil and bake the bake in the preheated oven on the middle rack for 35 minutes.
- 10 Remove the aluminum foil, spread the grated cheese over the bake, and bake for another 20 to 25 minutes, until the pasta is soft and the cheese has melted to a golden brown.
- 11 Briefly remove the bake from the oven, let it rest for 5 minutes, and serve in portions.
Notes & tips
The uncooked pasta needs enough liquid: the pasta should be completely covered by the sauce in the dish, otherwise it will not cook evenly. If needed, add 50–100 ml water or meat broth. If you prefer it creamier, add another 100 ml cream. For younger children, keep the sauce mild and omit hot paprika powder. Mixed ground meat or ground poultry also tastes good instead of ground meat. If you like, add a finely grated carrot to the sauce. If you are lactose intolerant, replace the cream with lactose-free cream or cooking cream. The bake can be prepared well in advance and reheated the next day. Leftovers keep covered in the refrigerator for 2 days.
Nutrition
estimated per serving- Calories
- 1037 kcal
- Protein
- 41 g
- Fat
- 57 g
- Carbs
- 94 g
– = ingredient not in nutrition database (estimate incomplete)
