The saying, ‘What you see is what you get’ sums up this recipe, because this dish tastes as delicious as it looks, Chef! Grab your fork and break through the golden, crispy layer of mozzarella, Italian-style hard cheese & panko breadcrumbs to reach the al dente macaroni pasta, and tomato & NOMU Italian Rub-spiced beef mince, dotted with pieces of celery, carrot & onion.
Cheesy Macaroni & Beef Bake
Cheesy Macaroni & Beef Bake
with fresh basil
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Carrot
- Celery Stalk
- Celery Stalks
- Cooked Chopped Tomato
- Free-Range Beef Mince
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Grated Mozzarella Cheese
- Macaroni Pasta
- NOMU Italian Rub
- Onion
- Onions
- Panko Breadcrumbs
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
MAKE THE MACARONI
Preheat the oven to 220°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
LET THE FLAVOURS FILL YOUR KITCHEN
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion, the sliced celery, and the carrot pieces until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the NOMU rub, and fry until fragrant, 1-2 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Season.
TOMATO & CHEESE
Stir in the cooked chopped tomato and 100ml of water. Simmer until slightly reduced, 6-8 minutes. At the halfway mark, add a sweetener. Remove from the heat. Add the cooked pasta and ½ the mozzarella, and place in an ovenproof dish.
BAKE UNTIL BUBBLING
Top the cheesy-tomato-mince-pasta with the remaining mozzarella, the Italian-style hard cheese, and the panko breadcrumbs. Bake in the hot oven until the cheese is golden and bubbling, 10-15 minutes.
IT’S PASTA NIGHT!
Plate up the cheesy beef pasta and scatter over the torn basil.
Macaroni Pasta - 100g
Onion - 1
Celery Stalk - 1
Carrot - 120g
Garlic Clove - 1
NOMU Italian Rub - 15ml
Free-range Beef Mince - 150g
Cooked Chopped Tomato - 100g
Grated Mozzarella Cheese - 50g
Grated Italian-style Hard Cheese - 30ml
Panko Breadcrumbs - 20ml
Fresh Basil - 3g
MAKE THE MACARONI
Preheat the oven to 220°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
LET THE FLAVOURS FILL YOUR KITCHEN
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion, the sliced celery, and the carrot pieces until golden, 4-5 minutes (shifting occasionally). Add the grated garlic and the NOMU rub, and fry until fragrant, 1-2 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Season.
TOMATO & CHEESE
Stir in the cooked chopped tomato and 200ml of water. Simmer until slightly reduced, 6-8 minutes. At the halfway mark, add a sweetener. Remove from the heat. Add the cooked pasta and ½ the mozzarella, and place in an ovenproof dish.
BAKE UNTIL BUBBLING
Top the cheesy-tomato-mince-pasta with the remaining mozzarella, the Italian-style hard cheese, and the panko breadcrumbs. Bake in the hot oven until the cheese is golden and bubbling, 10-15 minutes.
IT’S PASTA NIGHT!
Plate up the cheesy beef pasta and scatter over the torn basil.
Macaroni Pasta - 200g
Onion - 1
Celery Stalks - 2
Carrot - 240g
Garlic Clove - 1
NOMU Italian Rub - 30ml
Free-range Beef Mince - 300g
Cooked Chopped Tomato - 200g
Grated Mozzarella Cheese - 100g
Grated Italian-style Hard Cheese - 60ml
Panko Breadcrumbs - 40ml
Fresh Basil - 5g
MAKE THE MACARONI
Preheat the oven to 220°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
LET THE FLAVOURS FILL YOUR KITCHEN
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion, the sliced celery, and the carrot pieces until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the NOMU rub, and fry until fragrant, 1-2 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Season.
TOMATO & CHEESE
Stir in the cooked chopped tomato and 300ml of water. Simmer until slightly reduced, 8-10 minutes. At the halfway mark, add a sweetener. Remove from the heat. Add the cooked pasta and ½ the mozzarella, and place in an ovenproof dish.
BAKE UNTIL BUBBLING
Top the cheesy-tomato-mince-pasta with the remaining mozzarella, the Italian-style hard cheese, and the panko breadcrumbs. Bake in the hot oven until the cheese is golden and bubbling, 10-15 minutes.
IT’S PASTA NIGHT!
Plate up the cheesy beef pasta and scatter over the torn basil.
Macaroni Pasta - 300g
Onions - 2
Celery Stalks - 3
Carrot - 360g
Garlic Cloves - 2
NOMU Italian Rub - 45ml
Free-range Beef Mince - 450g
Cooked Chopped Tomato - 300g
Grated Mozzarella Cheese - 150g
Grated Italian-style Hard Cheese - 90ml
Panko Breadcrumbs - 60ml
Fresh Basil - 8g
MAKE THE MACARONI
Preheat the oven to 220°C. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
LET THE FLAVOURS FILL YOUR KITCHEN
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion, the sliced celery, and the carrot pieces until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the NOMU rub, and fry until fragrant, 1-2 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Season.
TOMATO & CHEESE
Stir in the cooked chopped tomato and 400ml of water. Simmer until slightly reduced, 8-10 minutes. At the halfway mark, add a sweetener. Remove from the heat. Add the cooked pasta and ½ the mozzarella, and place in an ovenproof dish.
BAKE UNTIL BUBBLING
Top the cheesy-tomato-mince-pasta with the remaining mozzarella, the Italian-style hard cheese, and the panko breadcrumbs. Bake in the hot oven until the cheese is golden and bubbling, 10-15 minutes.
IT’S PASTA NIGHT!
Plate up the cheesy beef pasta and scatter over the torn basil.
Macaroni Pasta - 400g
Onions - 2
Celery Stalks - 4
Carrot - 480g
Garlic Cloves - 2
NOMU Italian Rub - 60ml
Free-range Beef Mince - 600g
Cooked Chopped Tomato - 400g
Grated Mozzarella Cheese - 200g
Grated Italian-style Hard Cheese - 125ml
Panko Breadcrumbs - 80ml
Fresh Basil - 10g
Woolies Products in this dish
