Chunky Chilli Pasta Bake Chunky Chilli Pasta Bake

Chunky Chilli Pasta Bake

Delicious supper for 4, minced beef with pasta, mozzarella and parmesan baked until golden

prep time
20 mins

cook time
40 minutes

4 people


  • 450g/1lb lean beef mince
  • 1 onion, peeled and finely chopped
  • 2 celery sticks, finely chopped
  • 1 small red chilli, deseeded and finely chopped
  • 200g/7oz dried pasta shapes, e.g. penne, fusilli or eliche
  • 150g/5oz chestnut mushrooms, cleaned and sliced
  • 2 large sprigs fresh thyme leaves, roughly chopped
  • 30ml/2tbsp Madeira wine or sweet sherry
  • Salt and freshly milled black pepper
  • 500ml/18floz good, hot prepared beef gravy
  • 50g/2oz grated Mozzarella cheese
  • 25g/1oz grated Parmesan
  • 30ml/2tbsp freshly chopped flat-leaf parsley, to garnish


  1. Preheat the oven to Gas mark 5, 190°C/375°F.
  2. Heat a large shallow non-stick frying pan until hot and cook the mince, onion, celery and chilli for 5-7 minutes until brown.
  3. Meanwhile, cook the pasta according to the packet instructions, drain and set aside.
  4. Add the mushrooms, thyme, Madeira or sherry and seasoning to the mince. Cover, reduce the heat and cook for a further 10 minutes. Stir in the gravy. Mix the cheeses together.
  5. Combine the mince and pasta with half the cheese.
  6. Spoon the mixture into a 2L/3½pint ovenproof dish or 4 individual ovenproof dishes. Sprinkle over the remaining cheese and bake for 15-20 minutes.
  7. Garnish with freshly chopped parsley before serving with warm crusty bread and a crisp green salad.