Baked pasta with beef ragù and courgette
Lean beef mince, courgette and tomato baked with pasta under a layer of mozzarella.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 6 people
Ingredients
Quantities adjust to the number of servings.
- Penne (dried)350 g
- Olive oil1 tbsp
- Onion1
- Garlic2 cloves
- Beef mince400 g
- Courgette1
- Tinned chopped tomatoes (400 g)2
- Dried oregano1 tsp
- Mozzarella130 g
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Heat the oven to 200 °C. Cook the pasta in salted water for 2 minutes less than the packet says, then drain.
Meanwhile, soften the chopped onion and garlic in the oil in a large frying pan for 3 minutes, add the mince and cook for 6 minutes, breaking it up. Add the small-diced courgette and cook for 3 more minutes.
Add the chopped tomatoes and oregano, season and simmer for 5 minutes. Toss with the pasta and spread into an ovenproof dish.
Tear the mozzarella over the top and bake for 15 minutes, until the cheese has melted and is golden in patches.