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Meat pasta bake with juicy minced meat and melted cheese on top
Hearty pasta bake with savoury minced meat sauce and a cheesy crust.

Minced meat and pasta bake

Author: Flavelo
Recipes Main Courses

The soul of casserole dishes is the melding of flavours in the oven. Chemically, the secondary role of starch dominates here: starch leaching from pasta during cooking and remaining on its surface helps thicken the meat ragu and hold layers together. Cheese on top is not just flavour, but insulation: protecting the pasta from drying out whilst forming a tasty, golden brown crust via the Maillard reaction.

🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 600 kcal
🌍 Cuisine Hungarian, Italian fusion

Ingredients

Equipment Needed

  • Baking tray or heatproof dish
  • Saucepan for pasta
  • Frying pan for ragu

Allergen Information

⚠️ Gluten
⚠️ Milk

Instructions

1 ✓

Cook the pasta in boiling salted water until 'half-hard' (al dente minus 2-3 minutes from recommended time).

Tip: The pasta will absorb remaining moisture from the sauce in the oven, resulting in fuller flavour.
2 ✓

Prepare the ragu: fry the onion in oil, add the meat, brown it, then pour over the tomato sauce and season.

Tip: The ragu should be slightly runnier than a Bolognese because the pasta takes up liquid.
3 ✓

Drain the pasta, mix with the meat ragu and sour cream, then pour into a baking dish.

Tip: The acidity and fat content of sour cream emulsifies the tomato sauce, creating a creamy coating (rosé sauce style).
4 ✓

Sprinkle the top with grated cheese.

Tip: The cheese forms a protective layer under which the pasta steams.
5 ✓

Bake in preheated oven at 200°C for approx. 20 minutes until the cheese is golden brown.

Tip: When done, let cool for 5-10 minutes so juices set and it can be served nicely.

Recipe FAQ

Why boil the pasta only half-done?
Because it will absorb moisture from the sauce in the oven. If you fully cook it beforehand, it will disintegrate (overcook) in the oven.

Ingredients

  • 400 g Dried pasta (e.g. Penne)
  • 500 g Minced meat (pork or beef)
  • 1 head Onion
  • 400 ml Tomato sauce (passata)
  • 200 ml Sour cream
  • 150 g Cheese (Semi-hard e.g. Cheddar/Gouda or Mozzarella)
  • 2 tbsp Oil
  • 1 tsp Salt
  • 1 tsp Oregano or basil