This beef and tomato pasta bake is the ultimate family comfort food – hearty and bursting with flavour. With a rich beef and tomato sauce, tender pasta, and golden melted parmesan and breadcrumbs on top, it’s a simple yet satisfying dish that always goes down a treat.
It's perfect for busy weeknights or when you need to feed a crowd. This recipe is budget-friendly, easy to prepare and ideal for batch cooking and freezing.
We love it and hope you will too!
Tips
- Variations:
- Add vegetables like peppers, courgettes or mushrooms for extra nutrition.
- Swap the beef mince for turkey mince, pork mince or a veggie mince alternative, or lentils.
- Add chilli flakes for a spicy kick.
- This beef and tomato pasta bake recipe is easily adapted if you’re cooking for less or more people. If doubling the recipe, use a large roasting tin or ovenproof dish.
Frequently Asked Questions
Yes - assemble the pasta bake, cover, and refrigerate for up to 24 hours before baking.
Yes - freeze before or after baking. Defrost overnight in the fridge before reheating.
Yes - just use gluten-free pasta.
Reheat in portions in the microwave.
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HOW TO MAKE THIS BEEF AND TOMATO PASTA BAKE
Ingredients
- 1 tbsp olive oil
- 150g carrots, peeled and diced
- 150g onions, chopped
- 2 sticks celery, trimmed and diced
- 2 cloves garlic, crushed
- 500g beef mince (15% fat)
- 1 fresh bay leaf
- 1 beef stock cube or pot
- 0.25 tsp salt
- 0.25 tsp ground black pepper
- 1 tbsp Italian seasoning
- 50ml red wine (preferably Italian!)
- 3 tbsp tomato puree
- 400g tin plum tomatoes
- 300g dried rigatoni pasta
- 30g parmesan cheese, grated
- 20g plain breadcrumbs
Instructions
- In a large saucepan or casserole pot heat the oil over a medium heat. Add the carrots, onion, celery and garlic and cook for 5 minutes, stirring frequently, until the vegetables are tender.
- Increase the heat to high and add the mince. Fry for about 5 minutes, until browned all over, breaking it up with a spoon.
- Heat the oven to 220C/200C fan/gas 7.
- Add the bay leaf, stock cube or pot, salt, pepper, dried Italian seasoning, red wine, tomato puree and tin of tomatoes. Stir well, breaking up the tomatoes into large chunks. Bring to a simmer, cover, and cook for 25 to 30 minutes, stirring occasionally.
- After 15 minutes, cook the pasta per the packet instructions, then drain.
- Remove and discard the bay leaf and check the seasoning, adding more, to taste, if required.
- Mix the beef and tomato mixture with the cooked pasta, then transfer it to a medium roasting tin or ovenproof dish. Mix the grated parmesan and breadcrumbs in a small bowl then scatter it over the pasta.
- Bake in the oven for 10 to 15 minutes, until golden.
- Serve with your choice of shop bought or homemade bread and/or vegetable side dishes.
Serving Suggestions
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Beef and Tomato Pasta Bake
Ingredients
- 150 g (5.3 oz) carrots peeled and diced
- 150 g (5.3 oz) onions chopped
- 2 sticks celery trimmed and diced
- 2 cloves garlic crushed
- 500 g (1.1 lb) beef mince (15% fat)
- 1 fresh bay leaf
- 1 beef stock cube or pot
- 0.25 tsp salt
- 0.25 tsp ground black pepper
- 1 tbsp Italian seasoning
- 50 ml (1.7 floz) red wine (preferably Italian!)
- 3 tbsp tomato puree
- 400 g (14.1 oz) tin plum tomatoes
- 300 g (10.6 oz) dried rigatoni pasta
- 30 g (1.1 oz) parmesan cheese grated
- 20 g (0.7 oz) plain breadcrumbs
Instructions
- In a large saucepan or casserole pot heat the oil over a medium heat. Add the carrots, onion, celery and garlic and cook for 5 minutes, stirring frequently, until the vegetables are tender.
- Increase the heat to high and add the mince. Fry for about 5 minutes, until browned all over, breaking it up with a spoon.
- Heat the oven to 220C/200C fan/gas 7.
- Add the bay leaf, stock cube or pot, salt, pepper, dried Italian seasoning, red wine, tomato puree and tin of tomatoes. Stir well, breaking up the tomatoes into large chunks. Bring to a simmer, cover, and cook for 25 to 30 minutes, stirring occasionally.
- After 15 minutes, cook the pasta per the packet instructions, then drain.
- Remove and discard the bay leaf and check the seasoning, adding more, to taste, if required.
- Mix the beef and tomato mixture with the cooked pasta, then transfer it to a medium roasting tin or ovenproof dish. Mix the grated parmesan and breadcrumbs in a small bowl then scatter it over the pasta.
- Bake in the oven for 10 to 15 minutes, until golden.
- Serve with your choice of shop bought or homemade bread and/or vegetable side dishes.
Notes
- Variations:
- Add vegetables like peppers, courgettes or mushrooms for extra nutrition.
- Swap the beef mince for turkey mince, pork mince or a veggie mince alternative, or lentils.
- Add chilli flakes for a spicy kick.
- This beef and tomato pasta bake recipe is easily adapted if you’re cooking for less or more people. If doubling the recipe, use a large roasting tin or ovenproof dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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