My children love this pasta recipe that they always asks for seconds. A tasty variation on lasagne, using pork mince and pasta shapes. In this recipe I used penne pasta but you can use any pasta shapes.
- Serves: 6
- Prep: 20 minutes
- Cook: 55 minutes
- 190℃ / Gas mark 5
- Easy
- Freezable
For the mince
- 450g minced pork
- 800g chopped tomatoes (2x tins)
- 1 tbsp tomato puree
- 1 tsp mixed herbs
- 1 tbsp Worcestershire sauce
- 1 tsp sugar (optional)
- ½ courgette (skin on), chopped
- 4 celery stalks, chopped
- 2 onions (medium), chopped
- garlic (2x cloves), chopped
- pepper (to taste)
- 250g penne (or other pasta shapes)
For the cheese sauce
- 40g flour
- 40g butter (or margarine)
- 400ml milk (full fat)
- 100g mature Cheddar cheese, grated
Method
For the mince
- Fry the onions and garlic gently in 1 tsp olive oil until soft
- Add the mince and fry gently until cooked through
- Add the tinned tomatoes, herbs, puree, Worcester sauce, sugar, pepper and chopped vegetables and simmer gently for 20 minutes
For the cheese sauce
- Melt the butter or margerine, stir in the flour and cook on a gentle heat for 2 minutes
- Gradually add the milk and stir until thickened
- Add the grated cheese handful by handful to taste
- Meanwhile, cook the penne for 5-10 minutes in boiling water until undercooked – drain and leave aside
- Place the mince into a baking dish, put the macaroni on top and pour with the cheese sauce, top with more grated cheese if wished
- Bake in the oven at 190’C/Gas mark 5 for 20 minutes or until the cheese is golden and bubbling and the pasta is soft
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