Beefy Pasta Bake


This easy, nourishing pasta dish is a great family meal for those weeknights when time and energy are short. Put as many veges in it as you can and serve it with a green salad. So simple and nutritious. Everyone will love it!! Nourishing, comforting and practical mid-week family dinners are a WIN in our books! 

Serves 4.

What you need:

1 tablespoon extra-virgin olive oil

500g minced beef

250g mushrooms, finely chopped or pulsed in a food processor

1 carrot (grated)

1 onion (diced)

2 cloves garlic, crushed

1 C grated kumera (optional)

1 can chopped tomatoes

1 cup water

1 tablespoon Worcestershire sauce

1 teaspoon Italian herbs

¾ teaspoon salt

250g spiral pasta - gluten free pasta works well here too. 

½ cup tasty cheese (grated). If you need dairy free, swap the cheese for 1/2 cup of Nutritional Yeast. 


What to do:

Heat oil in a large skillet over medium heat. Add beef, mushrooms, carrot, kumera, garlic and onion.

Stir for 8-10 minutes, until the beef is no longer pink and the mushroom liquid is mostly evaporated.

Stir in tomato puree, water, Worcestershire sauce, Italian seasoning and salt.

Cover, reduce heat and cook for 10 minutes until reduced.

Boil salted water on stove and add pasta.

Cook pasta according to instructions, then drain and add to the skillet. Stir until well combined.

Put into an oven proof dish and sprinkle with grated cheese

Place in oven for 10 mins until cheese is golden.

Garnish with basil, if desired.


Take care of your body. It’s the only place you have to live.

Jim Rohn