Name: Lasagne pasta bake
Cook time: 57 min
Total time: 57 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, finely diced; 1 teaspoon crushed garlic; 500 gram premium beef mince; 1 jar tomato and basil pasta sauce; 1 beef stock pot concentrate; 3/4 cup water; 250 gram penne pasta; 1/2 cup milk; 2 tablespoon cheese sauce mix; 1/4 cup sour cream; 1 teaspoon wholegrain mustard; 1/2 cup grated cheese, plus extra for topping if desired; sea salt and cracked pepper

Ingredients

1 tablespoon olive oil

1 onion, finely diced

1 teaspoon crushed garlic

500 gram premium beef mince

1 jar tomato and basil pasta sauce

1 beef stock pot concentrate

3/4 cup water

250 gram penne pasta

1/2 cup milk

2 tablespoon cheese sauce mix

1/4 cup sour cream

1 teaspoon wholegrain mustard

1/2 cup grated cheese, plus extra for topping if desired

sea salt and cracked pepper

Method

1.Preheat the oven to 185°C. Heat the oil in a large frying pan and saute the onion, garlic and beef mince for 5 minutes until browned and fragrant.

2.Add the pasta sauce, stock pot and water, then simmer for 20 minutes.

3.Meanwhile, cook the pasta in plenty of boiling salted water for 10-12 minutes until al dente (slightly firm to the bite). Drain.

4.In a small saucepan, whisk the milk, cheese sauce mix, sour cream and mustard over heat until simmering and thickened, then stir in the grated cheese. Taste and season as required.

5.Toss pasta with mince sauce, then spoon into a large freezer-proof baking dish or 3 foil containers. Smooth top and pour over cheese sauce, then sprinkle with extra cheese if desired. Bake for 15-20 minutes or until golden and bubbling.

There’s a bit of cheating here with a shop-bought pasta sauce and cheese sauce mix but these are great time-savers when you are in the midst of a big cooking session. This meal can be easily frozen, and in fact tastes even better for it! Then all that’s needed is a salad on the side.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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