Spicy Pasta Bake

Minced beef, tomatoes and spices are always a winning combination. This recipe is every bit as tasty if you use quorn mince, pork or turkey mince.

Ingredients

For the mince

1 tbsp Olive oil
2 large Onions, chopped
700g Lean beef mince
100g Shemin’s Indian Curry Paste
1 Red pepper, deseeded and diced
2 tbsp Tomato puree
1–2 tbsp Mango chutney (optional)
2 x 400g tins Chopped tomatoes
1 small bunch of fresh coriander, chopped
Salt and freshly ground black pepper

To assemble

600g Cooked penne pasta; I used fresh penne pasta
250g Full-fat mascarpone cheese
100g Mozzarella grated
100g Cheddar grated

Method

  1. Preheat the oven to 160°C/140°C Fan/Gas 3.
  2. Pour the oil into a large ovenproof frying pan over a medium heat, add the onions and fry for 3 minutes. Turn up the heat, add the mince and fry until brown, breaking the meat up with a wooden spoon and stirring occasionally.
  3. Add the curry paste and red pepper, fry for 5 minutes or until the moisture has evaporated and the mixture is quite dry. Stir in the tomato purée, mango chutney, tinned tomatoes and black pepper. Cover with a lid, bring to the boil and transfer to the oven to cook for an hour.
  4. Remove from the oven, stir in half the coriander and check the seasoning. Increase the oven temperature to 200°C/180°C Fan/Gas 6.
  5. Take an ovenproof dish large enough to hold the pasta and mince. Spread half of the cooked mince beef mixture over the bottom of the dish and cover with half the penne pasta. Repeat once more so you have 2 layers. Place the mascarpone cheese, using small spoonfuls, evenly over the pasta and sprinkle with mozzarella and cheddar cheese.
  6. Bake in the oven for about 25 minutes until golden-brown and bubbling. Set aside for 5 minutes before serving and garnish with the remaining coriander.
  7. This dish is lovely served with a salad.
Serves 6

Products used in this recipe