Pork Mince & Pasta Bake


My children love this pasta recipe that they always asks for seconds. A tasty variation on lasagne, using pork mince and pasta shapes. In this recipe I used penne pasta but you can use any pasta shapes.


  • Serves: 6
  • Prep: 20 minutes
  • Cook: 55 minutes
  • 190℃ / Gas mark 5
  • Easy
  • Freezable
For the mince
  • 450g minced pork
  • 800g chopped tomatoes (2x tins)
  • 1 tbsp tomato puree
  • 1 tsp mixed herbs
  • 1 tbsp Worcestershire sauce
  • 1 tsp sugar (optional)
  • ½ courgette (skin on), chopped
  • 4 celery stalks, chopped
  • 2 onions (medium), chopped
  • garlic (2x cloves), chopped
  • pepper (to taste)
  • 250g penne (or other pasta shapes)
For the cheese sauce
  • 40g flour
  • 40g butter (or margarine)
  • 400ml milk (full fat)
  • 100g mature Cheddar cheese, grated



For the mince
  1. Fry the onions and garlic gently in 1 tsp olive oil until soft
  2. Add the mince and fry gently until cooked through
  3. Add the tinned tomatoes, herbs, puree, Worcester sauce, sugar, pepper and chopped vegetables and simmer gently for 20 minutes
For the cheese sauce
  1. Melt the butter or margerine, stir in the flour and cook on a gentle heat for 2 minutes
  2. Gradually add the milk and stir until thickened
  3. Add the grated cheese handful by handful to taste
  4. Meanwhile, cook the penne for 5-10 minutes in boiling water until undercooked – drain and leave aside
  5. Place the mince into a baking dish, put the macaroni on top and pour with the cheese sauce, top with more grated cheese if wished
  6. Bake in the oven at 190’C/Gas mark 5 for 20 minutes or until the cheese is golden and bubbling and the pasta is soft


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