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Our Gluten-Free Cheesy Pasta Bake brings together the rich, creamy taste of bocconcini and the savoury goodness of mince for a combo that’s hard to resist. No need for fancy words – just good, honest cooking that’s perfect for any day of the week.
Gluten-Free Cheesy Pasta Bake
Ingredients
- 500 g gluten-free pasta
- 150 g baby bocconcini halved
- 100 g pizza blend cheese
SAVOURY MINCE
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic crushed
- 500 g beef mince
- 1 carrot thinly sliced
- 100 g button mushrooms sliced
- 1 celery stalk thinly sliced
- 400 g can gluten-free diced tomatoes
- ⅓ cup water
- 1 gluten-free beef stock cube
- 1 tablespoon gluten-free tomato paste
- 1 tablespoon gluten-free BBQ sauce
- 1 tablespoon gluten-free Worcestershire sauce
Instructions
- Preheat oven to 200°C.
- Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring for 2 minutes or until onions have softened but not browned.
- Add mince and cook, stirring until browned and broken up, about 7 minutes.
- Add carrot, mushrooms and celery and cook, stirring for a further 2 minutes. Then add remaining ingredients and stir to combine. Bring to the boil, cover and reduce heat to medium-low. Simmer gently for 20 minutes.
- While mince is simmering prepare pasta according to directions on the packet. Drain and combine with savoury mince.
- Pour mince mixture into a large baking dish. Push bocconcini halves into the mixture, then sprinkle with cheese. Bake in preheated oven for 20 minutes or until cheese has melted and browned.
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