If you’re looking for a pasta bake recipe that’s easy, filling, and guaranteed to be eaten without complaints… this is the one.
This cheesy mac and beef bake is one of those dinners I keep coming back to as the weather cools down. It’s warm, comforting, and makes a big tray, which means dinner is sorted and you’ve got leftovers for the next day (which honestly taste even better).
It’s a little bit like mac and cheese and lasagna had a baby… and it’s a very good one.
Why you’ll love this pasta bake recipe
- easy to make – simple steps, no fancy ingredients
- family-friendly – even fussy eaters tend to love this one
- makes a big batch – perfect for leftovers
- freezer-friendly – great for busy weeks
- versatile – you can sneak in extra veggies easily
How to make this pasta bake recipe
- Cook the pasta
Cook the macaroni according to packet instructions. Drain and set aside.
- Make the beef sauce
In a large pan, cook the onion and garlic until softened.
Add the beef mince and cook until browned.
Pour in the passata and ½ cup of water, then add the dried herbs.
Simmer for around 20 minutes until slightly thickened.
Stir through the cooked pasta and transfer everything into a large baking dis
- Make the cheese sauce
In a saucepan, melt the butter over medium heat.
Stir in the flour and cook for 1–2 minutes.
Slowly add the milk, stirring constantly until smooth and thick.
Stir through the grated tasty cheese and season to taste. - Assemble and bake
Pour the cheese sauce over the pasta mixture and spread evenly.
Top with mozzarella.
Bake at 180°C (fan-forced) for around 40 minutes, or until golden, bubbly, and slightly crispy on top.
Cheesy mac and beef pasta bake
Ingredients
- 500g macaroni
- 1 onion, diced
- 3 garlic cloves, crushed
- 500g beef mince
- 680g tomato passata
- 1/2 tsp dried Italian herbs
- 50g butter
- 1/4 cup plain flour
- 2 1/2 cups milk
- 1 cup grated tasty cheese
- 1 cup grated mozzarella
optional:
- grated carrot, zucchini, mushrooms, capsicum or spinach
Instructions
- Cook the macaroni according to packet instructions. Drain and set aside.
- In a large pan, cook the onion and garlic until softened. Add the beef mince and cook until browned. Stir in the passata, ½ cup water and Italian herbs, then simmer for 20 minutes until slightly thickened.
- Add the cooked pasta to the beef mixture, stir to combine, and transfer to a large baking dish.
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, then slowly add the milk, stirring until smooth and thick. Stir through the grated tasty cheese and season to taste.
- Pour the cheese sauce over the pasta mixture and spread evenly. Top with mozzarella, then bake at 180°C (fan-forced) for 40 minutes, or until golden and bubbly.
- Let it sit for a few minutes before serving.
Notes
- Don’t overcook the pasta — it will continue cooking in the oven.
- This is a great recipe for adding extra veggies.
- Leftovers taste even better the next day.
- Freeze in portions for an easy future dinner.
Want more deliciously easy recipes? Browse through hundreds of my tried and tested recipes, or take a look at my free recipe eBook filled with budget-friendly dinner ideas. You can also keep up-to-date by following along on Instagram or Facebook.
