This is a classic baked pasta recipe. Pasta, tomato and meat sauce, cheese. It’s a great recipe for weekdays, even better if you have leftover tomato sauce or pasta. If you make everything from scratch, it will take about 30 minutes to prepare. And if you’re feeling a bit lazy (that’s alright), you can make a bigger batch and heat up the leftover the next days.
Here’s a few tips. I use Rotini pasta because it holds the sauce well. Penne or Farfalle is also a good choice. I first cook them until firm so they don’t end up too soft after baking. If you like your cheese a bit more brown, sort of like a crust, leave the dish in the oven for a little longer. If you prefer a more gooey runny cheese, remove it earlier. Finally, top with fresh basil before serving if you have some.
Ingredients:
1 package (375g) rotini pasta
1 can (796ml ) crushed tomatoes
5 garlic cloves, mashed
2 tbsp italian seasoning
2 tbsp balsamic vinegar
2 tbsp worcestershire sauce
1 tbsp olive oil
1 1/2 tsp salt
1 tbsp sugar
pinch black pepper
1/4 tsp cayenne pepper
1 medium onion, diced
6 strips low sodium bacon, diced
500g ground beef
2 cups mozzarella and cheddar cheese, shredded
Instructions:
Cook pasta until firm. Run under cold water after it’s done cooking, drain and set aside.
Combine crushed tomatoes, garlic, vinegar, olive oil, salt, sugar, worcestershire sauce, black pepper, italian seasoning and cayenne pepper in a medium bowl. Set aside.
Preheat oven to 400F.
Heat up a pan on medium high heat and brown onions. Remove from pan when golden brown.
Add bacon and cook for few minutes until slightly crispy. Add ground beef and cook until all the liquid has evaporated and slightly browned.
Add onions and the sauce to the pan and cook for few minutes until bubbly.
Taste and adjust seasoning. Stir pasta into the sauce.
Transfer pasta into baking dish and top with cheese.
Bake for 15-20 minutes, until the cheese starts to brown.
Serve with basil on top.
courtesy of: http://www.goodiesavolonte.com/2013/10/04/beef-bacon-baked-pasta/
