Beef and Cheddar Pasta Bake

A golden, crispy cheddar crust topping pasta coated in a rich beef sauce. The smell of grilled cheese and smoky bacon filling the kitchen.

• Prep time: 30 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 1265
• Protein: 73 g
• Carbs: 110 g
• Fat: 58 g

Ingredients

• 400 g Penne rigate ( dry )
• 500 g Ground beef 15% fat ( fresh )
• 150 g Smoked lardons ( plain )
• 1 piece Onion ( sliced )
• 2 piece Garlic ( minced )
• 4 piece Round tomato ( diced )
• 200 ml Tomato juice
• 200 g Cheddar cheese ( grated )
• 40 g Minimum butter sweet
• 40 g Wheat flour
• 500 ml Whole milk
• 2 pinch Thyme
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 g Canned crushed tomatoes ( drained if necessary )
• 1 tbsp Worcestershire sauce

Instructions

1. Cooking the pasta

   Plunge the penne into a large pot of boiling salted water. Cook them 2 minutes less than the indicated time: they must remain very firm to the bite as they will finish cooking in the sauce in the oven.

2. Searing the meat

   In a skillet, brown the bacon bits and ground beef with the minced onion. Add the Worcestershire sauce to add depth. The meat should color well and the bacon should start to release its fat.

3. Simmering the sauce

   Add the diced tomatoes, crushed tomatoes, minced garlic, thyme, and tomato juice. Let reduce over medium heat until the sauce thickens and coats the back of the spoon.

4. Preparing the Mornay

   Melt the butter, add the flour to create a roux, then pour in the milk. Whisk over the heat until boiling. Off the heat, stir in half of the grated cheddar to obtain a smooth cream.

5. Assembly and gratin

   Mix the pasta with the meat sauce. Pour into a gratin dish, top with Mornay sauce and distribute the rest of the cheddar. Bake at 200°C until the top is well browned and crispy.

Chef's tips

• Don't overcook the pasta in water; it should be almost hard in the center as it will absorb the sauce juices in the oven.
• Let the dish rest for 5 minutes after taking it out of the oven: the sauce will set slightly and be easier to serve.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven covered with foil to prevent the crust from drying out.