Ingredients
Units
Scale
- 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.