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


  1. Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
  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 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.