There’s a bit of cheating here with a shop-bought pasta sauce and cheese sauce mix but these are great time-savers when you are in the midst of a big cooking session. This meal can be easily frozen, and in fact tastes even better for it! Then all that’s needed is a salad on the side.
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 tsp crushed garlic
- 500g premium beef mince
- 1 jar tomato and basil pasta sauce
- 1 beef stock pot concentrate (by Continental or other brands)
- ¾ cup water
- 250g penne pasta
- 1 cup milk
- 2 tbsp cheese sauce mix
- ¼ cup sour cream
- 1 tsp wholegrain mustard
- ½ cup grated cheese, plus extra for topping if desired
- Sea salt and cracked pepper
- Preheat the oven to 185°C. Heat the oil in a large frying pan and saute the onion, garlic and beef mince for 5 minutes until browned and fragrant.
- Add the pasta sauce, stock pot and water, then simmer for 20 minutes.
- Meanwhile, cook the pasta in plenty of boiling salted water for 10-12 minutes until al dente (slightly firm to the bite). Drain.
- In a small saucepan, whisk the milk, cheese sauce mix, sour cream and mustard over heat until simmering and thickened, then stir in the grated cheese. Taste and season as required.
- Toss pasta with mince sauce, then spoon into a large freezer-proof baking dish or 3 foil containers. Smooth top and pour over cheese sauce, then sprinkle with extra cheese if desired. Bake for 15-20 minutes or until golden and bubbling.