Family Beef and Tomato Pasta Bake

A hearty family pasta bake made with beef mince, tomato, pasta, and a rich oven-baked finish that is easy to portion, freeze, and bring back out on busy nights.

For the nights when everyone is hungry, the fridge is full of basics, and you just need something that works. A pasta bake like this has been quietly saving weeknight dinners for generations, and for good reason. Simple ingredients, a forgiving method, and the kind of result that genuinely pleases a table full of people, including the fussy ones. The sauce is rich with beef and tomato, built from things you likely already have on hand. The carrots disappear into it completely, which is its own small victory. The pasta soaks everything up in the oven and comes out soft, saucy, and finished with that golden cheese top that never fails to get a good reaction. Make it once and you will find yourself returning to it often. Portions beautifully, freezes well, and reheats on a busy Tuesday without losing anything. Family food, made properly, from a handful of honest ingredients.

Prep: 20 min · Cook: 45 min · Serves: 8 · Category: Dinner

Ingredients

Family Beef and Tomato Pasta Bake

• 1 kg beef mince
• 2 tablespoons olive oil
• 1 onion, finely diced
• 2 carrots, finely diced or grated
• 2 cloves garlic, crushed
• 2 tablespoons tomato paste
• 400 g tinned diced tomatoes
• 700 ml passata or extra tomato sauce
• 1 teaspoon Italian herbs
• 1 teaspoon sweet paprika
• 1 1/2 teaspoons salt, or to taste
• 1/2 teaspoon cracked black pepper
• 500 g pasta, such as penne, spirals, or rigatoni
• 1 cup grated cheese, plus extra for the top
• 1/2 cup thickened cream or 3/4 cup Greek yoghurt, optional, for a softer finish
• Olive oil or butter, for greasing the baking dish

Method

1. Bring a large pot of salted water to the boil.
2. Cook the pasta until just under al dente.
3. Drain and set aside.
4. Preheat the oven to 180°C fan forced.
5. Heat the olive oil in a large frying pan or pot over medium heat.
6. Add the onion and carrot. Cook for 5 to 6 minutes until softened.
7. Add the garlic and cook for 1 minute.
8. Add the beef mince and cook, breaking it up, until browned.
9. Stir in the tomato paste, diced tomatoes, passata, Italian herbs, sweet paprika, salt, and black pepper.
10. Simmer for 10 to 15 minutes until rich and well combined.
11. Stir through the thickened cream or Greek yoghurt if using.
12. Lightly grease a baking dish.
13. Add the cooked pasta to the sauce and stir well.
14. Stir through the grated cheese.
15. Spoon into the prepared baking dish.
16. Scatter extra cheese over the top.
17. Bake for 20 to 25 minutes until golden and bubbling.
18. Let it sit for 5 to 10 minutes before serving.

Notes

Cook the pasta just under al dente so it does not soften too much in the oven.

Grated carrot works especially well here and melts into the sauce.

The sauce should be rich and well-coated, but not dry. Add a splash of water or stock if it thickens too much before baking.

Thickened cream gives a softer, richer finish, while Greek yoghurt brings a little tang.

Italian herbs give the sauce a familiar, family-style flavour that works beautifully in a bake like this.

This can be baked in one large dish or portioned into smaller dishes for the freezer.

Cool completely before freezing.

Reheat covered if needed so the top does not colour too quickly.

Serving Suggestion

Serve with a simple green salad

Serve with warm flatbreads or garlic bread

Add steamed greens on the side

The Grace Table Tip

Undercooking the pasta slightly before baking keeps the final dish soft and comforting without tipping into overcooked.