Spicy beef pasta bake

Spicy beef pasta bake

Minced beef, tomatoes and spices are always a winning combination in Asian and South American dishes, and this recipe is every bit as tasty if you use pork or tukey mince.

By , 21 September 2015
Spicy beef pasta bake
  • Ready in: 45 mins
  • Serves: 6
  • Price: 91p per serving
Nutritional Info
Each 100g serving contains
  • Fat med
  • Saturates high
  • Sugars med
  • Salt med
  • Energy 1934KJ 462KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 1934kJ/462kcal.
  • 300g penne
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 500g pack Butcher's Selection Reduced Fat Beef Mince
  • 1 tsp crushed dried chillies (optional)
  • 2 x 390g cartons Chosen by you Chopped Tomatoes with Chilli & Peppers
  • 200g Chosen by you frozen Sliced Mixed Peppers
  • 75g bread (1-2 days old)
  • 50g Chosen by you 30% Less Fat Light Mature Cheese, grated
  • Pre-heat the oven to 180C/160C Fan/Gas 4.

  • Bring a large pan of salted water to the boil. Add the pasta and stir well. Bring back to the boil, stir again, then simmer for 8-9 minutes. Drain and set aside.

  • Heat the oil in a large frying pan over a medium heat. Add the onion and cook for 2-3 minutes until soft but not coloured.

  • Add the mince and cook, using a wooden spoon to break up clumps, until brown. Stir in the chillies and tomatoes. Heat through, then add the peppers and cook for another 2-3 minutes.

  • Whizz the bread into crumbs in a processor, or with a hand-held blender, then mix in the cheese.

  • Put the cooked pasta into a large ovenproof dish. Pour over the mince mixture. Stir it all together, then sprinkle on the cheese and breadcrumbs. Bake in the oven for 12-15 minutes, until the topping is golden.