Get ready to hear a lot of, “What smells so good?” when you make this recipe for guests. These aromas will come from an onion & beef mince mix, which has been embraced in a homemade, decadently rich roux. Topped with a layer of golden-baked mozzarella & cheddar and sided with a fresh, nutty salad for balance and crunch. No wonder it’s a fan favourite!
Baby Marrow & Beef Mince Pasta Bake
Baby Marrow & Beef Mince Pasta Bake
with pecan nuts & a fresh salad
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Marrow
- Beef
- Cake Flour
- Free-Range Beef Mince
- Garlic Clove
- Garlic Cloves
- Grated Mozzarella & Cheddar Cheese
- Low Fat UHT Milk
- NOMU One For All Rub
- Onion
- Onions
- Pecan Nuts
- Penne Pasta
- Ricotta
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
BUBBLE BUBBLE
Preheat the oven to 200°C. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 7-8 minutes until al dente. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
MINCE MIX
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). In the final minute, add the grated garlic and the NOMU rub. Remove from the pan, season, and set aside.
SAUCY SAUCE
Return the pan to medium heat with 20g of butter. When melted, add the flour and stir until combined, 1-2 minutes (shifting constantly). Remove the pan from the heat and gradually mix in the milk, making sure there are no lumps. Loosen with the reserved pasta water until the desired consistency. Mix in the ricotta, the cooked mince, the baby marrow rounds, and the cooked pasta until combined. Season and remove from the heat.
OOZY CHEESE
Place the pasta mix in a small ovenproof dish. Sprinkle over the grated cheese and pop in the hot oven. Bake until the cheese is melted and golden, 8-10 minutes. In a salad bowl, combine the rinsed salad leaves, ¾ of the pecans, a drizzle of olive oil, and seasoning.
PASTA PERFECTION!
Sprinkle the remaining pecans over the baked pasta. Side with the nutty salad and dive in, Chef!
Penne Pasta - 100g
Onion - 1
Free-range Beef Mince - 150g
Garlic Clove - 1
NOMU One For All Rub - 10ml
Cake Flour - 15ml
Low Fat UHT Milk - 100ml
Ricotta - 50g
Baby Marrow - 100g
Grated Mozzarella & Cheddar Cheese - 20g
Salad Leaves - 20g
Pecan Nuts - 10g
BUBBLE BUBBLE
Preheat the oven to 200°C. Bring a pot of salted water to the boil for the pasta. Cook the pasta until al dente, 7-8 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
MINCE MIX
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). In the final minute, add the grated garlic and the NOMU rub. Remove from the pan, season, and set aside.
SAUCY SAUCE
Return the pan to medium heat with 40g of butter. When melted, add the flour and stir until combined, 1-2 minutes (shifting constantly). Remove the pan from the heat and gradually mix in the milk, making sure there are no lumps. Loosen with the reserved pasta water until the desired consistency. Mix in the ricotta, the cooked mince, the baby marrow rounds, and the cooked pasta until combined. Season and remove from the heat.
OOZY CHEESE
Place the pasta mix in a small ovenproof dish. Sprinkle over the grated cheese and pop in the hot oven. Bake until the cheese is melted and golden, 8-10 minutes. In a salad bowl, combine the rinsed salad leaves, ¾ of the pecans, a drizzle of olive oil, and seasoning.
PASTA PERFECTION!
Sprinkle the remaining pecans over the baked pasta. Side with the nutty salad and dive in, Chef!
Penne Pasta - 200g
Onion - 1
Free-range Beef Mince - 300g
Garlic Clove - 1
NOMU One For All Rub - 20ml
Cake Flour - 30ml
Low Fat UHT Milk - 200ml
Ricotta - 100g
Baby Marrow - 200g
Grated Mozzarella & Cheddar Cheese - 40g
Salad Leaves - 40g
Pecan Nuts - 20g
BUBBLE BUBBLE
Preheat the oven to 200°C. Bring a pot of salted water to the boil for the pasta. Cook the pasta until al dente, 7-8 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
MINCE MIX
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). In the final minute, add the grated garlic and the NOMU rub. Remove from the pan, season, and set aside.
SAUCY SAUCE
Return the pan to medium heat with 60g of butter. When melted, add the flour and stir until combined, 1-2 minutes (shifting constantly). Remove the pan from the heat and gradually mix in the milk, making sure there are no lumps. Loosen with the reserved pasta water until the desired consistency. Mix in the ricotta, the cooked mince, the baby marrow rounds, and the cooked pasta until combined. Season and remove from the heat.
OOZY CHEESE
Place the pasta mix in an ovenproof dish. Sprinkle over the grated cheese and pop in the hot oven. Bake until the cheese is melted and golden, 10-12 minutes. In a salad bowl, combine the rinsed salad leaves, ¾ of the pecans, a drizzle of olive oil, and seasoning.
PASTA PERFECTION!
Sprinkle the remaining pecans over the baked pasta. Side with the nutty salad and dive in, Chef!
Penne Pasta - 300g
Onions - 1
Free-range Beef Mince - 450g
Garlic Cloves - 2
NOMU One For All Rub - 30ml
Cake Flour - 45ml
Low Fat UHT Milk - 300ml
Ricotta - 150g
Baby Marrow - 300g
Grated Mozzarella & Cheddar Cheese - 60g
Salad Leaves - 60g
Pecan Nuts - 30g
BUBBLE BUBBLE
Preheat the oven to 200°C. Bring a pot of salted water to the boil for the pasta. Cook the pasta until al dente, 7-8 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
MINCE MIX
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final minute, add the grated garlic and the NOMU rub. Remove from the pan, season, and set aside.
SAUCY SAUCE
Return the pan to medium heat with 80g of butter. When melted, add the flour and stir until combined, 1-2 minutes (shifting constantly). Remove the pan from the heat and gradually mix in the milk, making sure there are no lumps. Loosen with the reserved pasta water until the desired consistency. Mix in the ricotta, the cooked mince, the baby marrow rounds, and the cooked pasta until combined. Season and remove from the heat.
OOZY CHEESE
Place the pasta mix in an ovenproof dish. Sprinkle over the grated cheese and pop in the hot oven. Bake until the cheese is melted and golden, 10-12 minutes. In a salad bowl, combine the rinsed salad leaves, ¾ of the pecans, a drizzle of olive oil, and seasoning.
PASTA PERFECTION!
Sprinkle the remaining pecans over the baked pasta. Side with the nutty salad and dive in, Chef!
Penne Pasta - 400g
Onions - 2
Free-range Beef Mince - 600g
Garlic Cloves - 2
NOMU One For All Rub - 40ml
Cake Flour - 60ml
Low Fat UHT Milk - 400ml
Ricotta - 200g
Baby Marrow - 400g
Grated Mozzarella & Cheddar Cheese - 80g
Salad Leaves - 80g
Pecan Nuts - 40g
Woolies Products in this dish
