Baked beef macaroni
SmartPoints® value per serving
1 hr 10 min
If you thought you couldn't indulge in favourites (this recipe features both pasta and beef) and still stay on a healthy eating schedule, you'll be thrilled to know that baked macaroni is not a thing of the past. After the beef mince is cooked, it's then flavoured with a savoury mix of dried oregano, thyme, rosemary, salt, and pepper. The homemade sauce is then finished off with canned crush tomatoes. Layer the sauce, pasta, and mozzarella cheese in a casserole dish and let everything bake in the oven until the cheese is golden and bubbly, which should take about 30 minutes.
360 g, macaroni
2 clove(s), crushed
Extra lean beef mince
Canned diced tomatoes
2 can(s), (2 x 400g cans)
Reduced-fat mozzarella cheese
1 cup(s), grated
- Preheat oven to 180°C. Cook pasta in a large saucepan of boiling salted water, following packet instructions until tender. Drain and set aside.
- Meanwhile, heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring for 30 seconds. Add beef and cook, breaking up meat with a spoon for 3-5 minutes or until browned.
- Stir in oregano, thyme, rosemary and season with salt and pepper. Cook, stirring for 2 minutes or until herbs become fragrant. Add tomatoes and bring to the boil. Reduce heat and simmer, stirring occasionally for 5 minutes or until a pasta sauce consistency.
- In a 4 litre (16-cup) ovenproof dish, spread just enough beef mixture over base to cover. Top with half the cooked macaroni. Add a layer of half the remaining beef mixture and half the mozzarella. Layer with remaining macaroni and beef mixture. Sprinkle with remaining mozzarella. Bake for 30 minutes or until cheese is golden. Serve.
SERVING SUGGESTION: Mixed salad with a drizzle of balsamic vinegar.