Cheesy mince pasta bake

(417 ratings)
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  • Serves: 4

  • Prep time:

  • Cooking time:

    May need an extra 10 mins
  • Costs: Cheap as chips

  • Skill level: Easy peasy

  • Child friendly

Our cheesy mince pasta bake recipe is a family favourite you'll want to make time and time again. This hearty dish takes around 1hr to prepare and cook and is well worth the wait. This recipe serves 4 people - it's the perfect choice if the kids have their friends around after school. A filling, flavoursome and freezeable pasta bake from Woman's Weekly with minced beef, lots of cheese and a dash of Worcestershire sauce. A portion of this mouth-watering meal works out at 621 calories per serving making it a special treat. Cook along with our easy to follow video recipe!

Sue's tip: Any type of pasta shape works well for this recipe, including penne, macaroni and bows.


  • 175g (6oz) pasta spirals
  • 2tbsp oil
  • 1 medium onion, peeled and chopped
  • 500g (1lb) minced beef or lamb
  • 4 sticks celery, sliced
  • 2 level tbsp plain flour
  • 400g can chopped tomatoes
  • 1 stock cube, beef or lamb, depending on meat used
  • Dash of Worcestershire sauce
  • Salt and freshly ground black pepper

For the topping:

  • 30g (1oz) butter
  • 30g (1oz) plain flour
  • 300ml ( pint) milk
  • 1 level tsp dry mustard powder
  • 60g (2oz) mature Cheddar cheese, grated


  1. Set the oven to gas mark 6 or 200C.
  2. Cook the pasta in boiling water for 10-14 mins, or as directed on the packet, until just tender, then drain well.
  3. Meanwhile, heat the oil in a pan. Add the onion and cook it over a medium heat for 4-5 mins, until it starts to soften. Add minced meat and celery to pan and cook for a further 5-8 mins, stirring well so the meat browns all over.
  4. Add flour to the pan and cook for a further minute, stirring until the mixture has thickened, then stir in the tomatoes and 150ml ( pint) boiling water. Stir well while the mixture comes to the boil. Stir in stock cube, then add the Worcestershire sauce and seasoning to taste. Simmer for 2-3 mins. Remove the pan from heat and stir in drained pasta. Tip the mixture out into a gratin dish and level the surface.
  5. To make the topping, melt the butter in a pan and add flour. Cook for 1-2 mins until mixture forms a thick paste, then gradually pour in the milk, beating well and allowing mixture to come to the boil between each addition of liquid. Remove pan from heat and add mustard powder and half the cheese. Season to taste. Spoon sauce over pasta, spreading it to cover. Sprinkle remaining cheese over.
  6. Bake in the centre of the oven for 30-40 mins, or until the mixture is golden on top and sizzling hot. Serve immediately.

To freeze: Prepare from steps 2-5, then allow mixture to cool completely. Cover the dish well and freeze for up to 1 month. Defrost, then bake, allowing a little extra cooking time.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 621(kcal)
  • Fat 27.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(417 ratings)

Your comments


Lovely just what I needed. And so filling to!

Emma Wilkinson

Love it, really tasty!!!


Its was okay! had higher expectations on flavor but was nice/average

Sarah Chamberlain

Great reciepe delicious it is certaily a family favourite in our house!


but how do u cook this lovly dish with a slow oven, as mine dont boil it steams the food as it soo slow.


deliciousse loved it


Brilliant family recipe which everyone loved. This will definately be making another appearance on our dining table soon.


Great dish to make, family loved it and I will be doing this again


very simple to do an tastes great will be making this again.

Jayne Evans

The family loved this recipe, so very easy to do and delicious.

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