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Spicy Pasta Bake

Minced beef, tomatoes and spices are always a winning combination. This recipe is every bit as tasty if you use quorn mince, pork or turkey mince.

Serves

6

The star of the show

Gluten free
Shemin's Mild Curry Paste
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Shemin's Mild Indian Curry Paste

Shemin’s Mild Curry Paste brings together a carefully balanced mix of spices to create a warm, aromatic curry without the heat. Made using our family recipe, it’s perfect for mild, comforting dishes that are full of flavour and easy to enjoy any day of the week. A simple way to cook delicious, family-friendly curries at home.
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(38)
Mild Mild

Ingredients

For the mince

1 tbsp Olive oil
2 large Onions, chopped
700g Lean beef mince
100g Shemin’s Indian Curry Paste
1 Red pepper, deseeded and diced
2 tbsp Tomato puree
1–2 tbsp Mango chutney (optional)
2 x 400g tins Chopped tomatoes
1 small bunch of fresh coriander, chopped
Salt and freshly ground black pepper

To assemble

600g Cooked penne pasta; I used fresh penne pasta
250g Full-fat mascarpone cheese
100g Mozzarella grated
100g Cheddar grated

How to make Spicy Pasta Bake

  1. Preheat the oven to 160°C/140°C Fan/Gas 3.
  2. Pour the oil into a large ovenproof frying pan over a medium heat, add the onions and fry for 3 minutes. Turn up the heat, add the mince and fry until brown, breaking the meat up with a wooden spoon and stirring occasionally.
  3. Add the curry paste and red pepper, fry for 5 minutes or until the moisture has evaporated and the mixture is quite dry. Stir in the tomato purée, mango chutney, tinned tomatoes and black pepper. Cover with a lid, bring to the boil and transfer to the oven to cook for an hour.
  4. Remove from the oven, stir in half the coriander and check the seasoning. Increase the oven temperature to 200°C/180°C Fan/Gas 6.
  5. Take an ovenproof dish large enough to hold the pasta and mince. Spread half of the cooked mince beef mixture over the bottom of the dish and cover with half the penne pasta. Repeat once more so you have 2 layers. Place the mascarpone cheese, using small spoonfuls, evenly over the pasta and sprinkle with mozzarella and cheddar cheese.
  6. Bake in the oven for about 25 minutes until golden-brown and bubbling. Set aside for 5 minutes before serving and garnish with the remaining coriander.
  7. This dish is lovely served with a salad.

Loved by curry enthusiast globally

tik Verified curry lover

Always great

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tik Verified curry lover

I'm a long time customer and keep coming back for the great taste and convenience.

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tik Verified curry lover

you make Harry Potter look like someone who plays with Christmas crackers. What you send me and I just add to meat shames so many restaurants. Your spice blends raw…

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tik Verified curry lover

Great for BBQ's! My family loves BBQChicken Tikka with the Indian Paste

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tik Verified curry lover

Excellent

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tik Verified curry lover

Fabulous!!

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tik Verified curry lover

This is my 3rd or 4th order so that says everything! Wonderful products. Real ingredients making incredible flavours. The 'go to ' place for the real thing. Thank you team.…

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tik Verified curry lover

Love, love, love - your curry paste, ever since we saw you on James Martin many years ago. Thank you for helping us along the way to make delicious food…

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tik Verified curry lover

Easy to navigate website & fantastic products. Thank you

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tik Verified curry lover

WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

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