This pasta bake makes a cheap and delicious family meal that's also handy for 'open house' occasions – for instance if your teenage kids' friends descend and need to be fed. The bake can be doubled easily and freezes well too.
Serves: 6
Ready in: 1hr 15mins
1tbsp olive oil
1 large onion
2 garlic cloves, peeled and crushed
700g (1lb 9oz) minced beef
2 x 400g cans chopped tomatoes
2tsp dried Italian herbs
2tbsp sun dried tomato purée
300g (10oz) penne pasta
25g (1oz) butter
25g (1oz) flour
450ml (3/4pt) milk
100g (4oz) Cheddar cheese, grated
2tbsp finely grated Parmesan cheese
Basil leaves, to garnish
1. Heat the oil in a deep frying pan and fry onion and garlic for 8-10 mins until softened. Add mince and brown over a high heat. Stir in the tomatoes, herbs and purée. Season well. Simmer for 30 mins, stirring occasionally.
2. Cook the pasta in a pan of lightly salted boiling water according to instructions, until just tender. Drain and rinse under cold water.
3. Heat butter in a large pan until melted then stir in the flour and cook for 1 min. Whisk in milk then bring to the boil, whisking all the time until the sauce has thickened. Simmer gently for 2 mins. Stir in half the Cheddar and season to taste. Stir in the pasta.
4. Preheat the oven to 200°C, 400°F, Gas 6. Spread meat sauce in a deep gratin dish. Top with the pasta and sauce. Sprinkle over rest of the Cheddar and Parmesan. Bake for 25-30 mins until bubbling and golden.