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    Creamy pasta bake

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    Creamy pasta bake

    • Preparation time: 20 minutes
    • Cooking time: 25 - 30 minutes
    • Total time: 45 - 50 minutes 50 minutes

    Serves: 6


    454g essential Waitrose British Beef Mince, 10% fat
    555g jar essential Waitrose Tomato, Onion & Garlic  Pasta Sauce
    300g essential Waitrose Penne
    25g essential Waitrose Dairy Butter
    25g essential Waitrose Plain Flour
    300ml essential Waitrose Semi Skimmed Milk
    1 essential Waitrose Free Range Egg, lightly beaten
    50g essential Waitrose Parmigiano Reggiano, grated


    1. Preheat the oven to 180ºC, gas mark 4. Heat a saucepan over a medium heat and add the mince. Fry for 4–5 minutes, stirring to break up the meat, until browned. Pour in the tomato and garlic pasta sauce and bring to a simmer. Cook for 2–3 minutes, then set aside.

    2. Cook the penne in a pan of boiling salted water for 10–12 minutes, until al dente. Drain well and set aside.

    3. Meanwhile, in a separate saucepan, melt the butter and stir in the flour to make a smooth paste. Cook for 1 minute, then remove from the heat and gradually add the milk, stirring well to remove any lumps. Return to the heat and bring to the boil, stirring constantly. Simmer for 2 minutes, then season and set aside.

    4. Spread half of the pasta in the bottom of a deep, 2-litre baking dish. Spoon over the meat sauce, then top with the remaining pasta. Mix the egg into the white sauce and pour over the pasta. Sprinkle over the cheese and bake for 25 –30 minutes. Serve with a crisp green salad.

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    Cook’s tip

    Spice up this simple Greek-style pasta bake by adding a little ground cinnamon or some dried chilli flakes to the meat sauce.


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