Beef & Sweet Red Pepper Rigatoni Bake

If you’re in need of a super easy and quick, but delicious and comforting pasta recipe, then you need to try my Beef & Sweet Red Pepper Rigatoni Bake. You essentially just chuck it all in the pan together and bake it, leaving you with an amazing tomato sauce, with fresh basil and strong, gooey mozzarella cheese.

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Cook: 25 MINS


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Preheat oven to 180°C/ 3750°F.
Heat the oil in a large, oven-proof pan and add the beef mince. Cook the beef mince, on high heat, until brown all over, then add the garlic and cook for 2 mins.
Meanwhile, bring a large saucepan of water to boil and cook the pasta until extremely al dente, roughly 4-5 minutes, then drain into a colander.
Add the cooked pasta to the oven-proof pan, along with the passata, tomato puree, sweet red pepper, basil and oregano. Mix everything together until combined, then top with mozzarella, parmesan, a little oregano and black pepper.
Transfer the pan to the oven and and bake for 10 minutes.

Nutritional Info

Per serving:

Cals – 590
Carbs – 67g
Protein – 44g
Fat – 15g


Serves 4

  • Tbsp extra virgin olive oil.
  • 450g of 5% fat beef mince.
  • 3 cloves of garlic - finely chopped.
  • 350g rigatoni (we actually used pennoni rigati).
  • 400g of good quality passata.
  • Tbsp of tomato puree.
  • 2 sweet red pepper - chopped.
  • 1 bunch of fresh basil - chopped.
  • Dried oregano, to taste.
  • 125g of mozzarella.
  • 25g of parmesan - grated.

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