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Feed the family for less than £1 a head by making this hearty mince and cheese pasta bake recipe. A classic mince base topped with a cheesy pasta makes this dish more-ish and delicious.
Ingredients
1tbsp olive oil
2 onions, peeled and chopped
2 cloves garlic, peeled and crushed
500g minced beef
1 aubergine, chopped
2 tbsp tomato purée
400g can chopped tomatoes
2tsp dried Italian herbs
300ml hot beef stock
1tbsp gravy granules (optional)
200g penne pasta
For the sauce:
60g butter
60g plain flour
450ml semi-skimmed milk
60g mature
Cheddar cheese, grated
2 litre (3½ pint) ovenproof dish
Nutritional information
Each portion contains:
Calories420
21%
Fat28.0g
40%
Saturates14.0g
70%
of an adult's guideline daily amount
Low
Med
High
More Information
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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.
Heat the oil in a large frying pan, add the onion and fry over a medium heat for 3 mins, until softened. Turn the heat to high, add the garlic, mince and aubergine and fry for 5 mins to brown them. Add the purée, tomatoes, all herbs and stock, bring to the boil and simmer for 25 mins, until the beef is tender. Add gravy granules to thicken, if you like.
Set the oven to 200°C/400°F/Gas Mark 6. Meanwhile, cook the pasta in boiling water according to the packet instructions, then drain and set aside. To make the white sauce: Put the butter, flour and milk into a large jug. Microwave on High for 4 mins, stirring twice, until the sauce has boiled and thickened.
Stir the pasta into the meat mixture. Spoon into the dish. Pour on the sauce, sprinkle with the cheese and bake for 20 mins, until golden.
Your comments
Trudy 43
Made this dish for some friends it was delicious