This Beef and Vegetable Pasta dish is loaded with vegetables. Easy to make and very economical too !

Whether you cook for a crowd or just a very hungry family – this Beef and Vegetable Pasta is for you. We enjoy this dish very much and I have to hand out the recipe frequently.

My daughter normally has a problem with a baked Cheese topping. Hpwever, combined with breadcrumbs … well, she loves it !

I suppose most of my cheese topped dishes will now include breadcrumbs as I usually leave a corner without cheese before baking, or I remove the crusty cheese before dishing up hers.

This is an extremely filling dish and you could really feed up to 10 people with only a side or two of salads. If served on it’s own, I would say, you will get 6 – 8 large portions.

Dishes like these are fine with me because any leftovers and the kids will take some to work for lunch. They are only too happy when there are leftovers as that means they do not have to make their own lunch – just spoon into a lunchbox and off they go!

More Pasta Casseroles you might like:

• Amish Country Casserole
• Layered Pasta Dish
• Stir Fried Pasta Side Dish
• One Pot Spicy Steak Fajita Pasta
• Quick White Cheddar And Bacon Pasta

Beef And Vegetable Pasta

Beef And Vegetable Pasta

Linda Nortje

This Beef and Vegetable Pasta dish is loaded with vegetables. Family friendly, easy to make and very economical too !

5 from 1 vote

Print Recipe Pin Recipe

Course Dinner

Cuisine South-African

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Cook ModePrevent your screen from going dark

Servings 8 Servings

Calories 527 kcal

Ingredients

  

1x2x3x

• 500 g Pasta Shells 16 oz
• 2 tablespoons extra-virgin Olive Oil
• 2 Onions chopped
• 1 Green Bell Pepper large, chopped
• 1 tablespoon Garlic fresh, crushed
• 2 Celery Stalks chopped
• 250 grams Mushrooms sliced ( 8 oz )
• 1 kilogram Lean Ground Beef 2 pounds will do
• 1 cup Beef Stock
• 2 teaspoons Sugar
• 1 can 65g Tomato Paste ( 2.3 oz )
• 1 teaspoon Dried Parsley
• 1 teaspoon Dried Mixed Herbs
• 1 tablespoon Worcestershire Sauce
• Salt and Black Pepper to taste
• ⅔ cup Cheddar Cheese grated
• ⅔ cup Breadcrumbs fresh

Instructions

 

• Pre-heat oven to 190 deg C (375 deg F) – spray a large casserole oven dish with cooking oil
• Cook the Pasta as per the instructions on the pack, drain and keep aside
• Meanwhile heat the Oil in a large pan – saute the Onions, Green Bell Pepper, Garlic and Celery until soft – add the Mushrooms – cook until light brown and soft – remove from pan and keep aside
• Cook the Ground Beef in the same pan until done (loose and no longer pink)
• In a separate bowl, mix the Beef Stock, Sugar, Tomato Paste, Parsley, Mixed Herbs and Worcestershire Sauce – add to the meat – add the vegetables back to the pan – stir through and season to taste with Salt and Black Pepper
• Stir the Meat mixture into the Pasta – spoon into the prepared casserole dish
• Mix the Cheddar Cheese and the Breadcrumbs – sprinkle over the Meat and Pasta – bake uncovered for 45 minutes until nicely browned

Nutrition Facts

Beef And Vegetable Pasta

Serving Size

 

1 Serving

Amount per Serving

Calories

527

% Daily Value*

Fat

 

23

g

35

%

Saturated Fat

 

8

g

50

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

11

g

Cholesterol

 

121

mg

40

%

Sodium

 

401

mg

17

%

Carbohydrates

 

34

g

11

%

Fiber

 

3

g

13

%

Sugar

 

5

g

6

%

Protein

 

44

g

88

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Serve with side salads or vegetables.