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Dinner

Baked Protein Pasta al Forno

Beef and turkey mince simmered thick with tomato, tossed through rigatoni and baked under mozzarella and parmesan.

Serves
6
Prep
20min
Cook
55min
Total
75min

Programs: Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure

Baked Protein Pasta al Forno

Per serving

Calories
645kcal
Protein
48.3g
Carbs
59g
Fat
22.8g
Fibre
2.8g

Ingredients

Measurements

For 6 servings · MetricUS

  • 500gbeef mince, 5% fat
  • 400gturkey thigh mince
  • 400grigatoni or ziti
  • 1onion, finely diced
  • 1 stalkcelery, finely diced
  • 3 clovesgarlic, minced
  • 2 tbsptomato puree
  • 800gchopped tomatoes
  • 200mlbeef stock
  • 1 tspdried oregano
  • 1 tspdried basil
  • ½ tspchilli flakesoptional, mild heat
  • 1 tbspolive oil
  • 150glight mozzarella, grated
  • 30gparmesan, finely grated
  • salt and black pepperto taste
  • fresh basil leavesto finish, optional
  • 1 lbbeef mince, 5% fat
  • 14 ozturkey thigh mince
  • 14 ozrigatoni or ziti
  • 1onion, finely diced
  • 1 stalkcelery, finely diced
  • 3 clovesgarlic, minced
  • 2 tbsptomato paste
  • 28 ozcrushed tomatoes
  • ¾ cupbeef stock
  • 1 tspdried oregano
  • 1 tspdried basil
  • ½ tspred pepper flakesoptional, mild heat
  • 1 tbspolive oil
  • 5 ozlight mozzarella, shredded
  • 1 ozparmesan, finely grated
  • salt and black pepperto taste
  • fresh basil leavesto finish, optional

Method

  1. Prep for cooking.

    Preheat the oven to 200C (180C fan) or 400F. Bring a large pot of salted water to the boil.

  2. Cook the vegetables.

    Heat the olive oil in a large, deep pan over medium heat. Add the onion and celery and cook for 6 to 8 minutes until soft.

    Add the garlic and cook for 1 minute until fragrant.

  3. Brown the mince.

    Turn the heat up to medium-high and add both the beef mince and turkey mince. Break it apart with a spoon and brown thoroughly for 8 to 10 minutes, until no pink remains. Two proteins brown at slightly different rates, so keep breaking up any clumps to get an even colour throughout.

  4. Simmer the sauce.

    Stir in the tomato puree and cook for 1 minute.

    Add the chopped tomatoes, beef stock, oregano, basil and chilli flakes if using. Season with salt and pepper. Bring to a gentle simmer.

    Reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally, until the sauce has thickened and coats the back of a spoon.

  5. Cook the pasta.

    While the sauce simmers, cook the pasta in the boiling water for 2 minutes less than the pack instructions. It will finish cooking in the oven. Drain and reserve a mugful of the pasta water.

  6. Combine and bake.

    Stir the drained pasta through the sauce, loosening with a splash of the reserved pasta water if it looks tight. Taste and adjust seasoning.

    Tip everything into a large baking dish and spread level. Scatter the mozzarella and parmesan evenly over the top.

    Bake for 20 minutes, until the cheese is melted, golden in patches and bubbling at the edges.

  7. Rest and serve.

    Rest for 5 minutes before serving. Scatter with fresh basil if using and divide into six portions.

    Serve each with an Italian house salad alongside.

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