A hearty and flavoursome mince, macaroni and bean casserole made with beef mince, macaroni and cannellini beans topped with grated cheese, then baked in the oven. An easy mid-week meal the whole family can enjoy. Double the recipe and put one in the freezer for later on.
This recipe for Mince, Macaroni and Bean Casserole was inspired by a friend of mine. She is constantly on the hunt for healthy and affordable recipes to feed her growing boys and swears by this type of meal!
I too love a good pasta bake and have several available on the website. From my Ravioli Pasta Bake to my Chicken Pesto Pasta Bake, there really is something for everyone.
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Ingredient notes:
- Mince: Any type of mince can be used in this recipe. I try and use mince with a low-fat percentage for this type of meal.
- Pasta: Macaroni is a firm favourite with our kids, however this could easily be swapped for bowties, shells, spirals or penne.
- Cheese: Again, Colby cheese is a family favourite. Feel free to use Tasty, Edam or whichever cheese you prefer for the topping.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 200°C fan grill. Grease a 23cm square baking dish and set aside. In a large pot, cook pasta according to packet instructions until al dente, then drain and set aside. Heat oil in a large frying pan or casserole dish. Add onion and sauté for a few minutes. Add beef mince and use a spatula to break it up, then fry until the mince has browned.
Combine the tomato paste, cumin, herbs and Worcestershire sauce, then stir through the mince. Dissolve the stock cubes in the boiling water then add to the pan along with the beans. Stir through the mince and simmer for 2 minutes. Pour in the barbecue sauce and stir together.
Add the cooked pasta and mix to combine. Pour into the prepared baking dish and scatter over the grated cheese. Place under the grill.
Cook for 10-15 minutes until the cheese is golden and bubbling. Serve with a side salad and garlic bread.
Recipe FAQs:
This recipe can easily be doubled to make one meal for the freezer. Simply cover the uncooked, second, casserole with tin foil. When completely cooled, place in the freezer for up to three months. Thaw in the fridge overnight and bake at 200°C fan bake until piping hot and the cheese is bubbling.
It sure can. Simply swap the macaroni for your favourite gluten-free pasta. As always, check the label on any processed food (including stock) to ensure it is 100% gluten free.
Beef mince could be replaced with pork, lamb or chicken mince. Any type of small pasta can be used in place of macaroni and the cannellini beans could be swapped for red kidney beans or black beans.
Storage:
Store any leftover casserole in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot.
Top tips:
This is an easy and cost-effective meal to double the recipe of and then you can serve one and freeze one. Check out the FAQs above for the best way to freeze and reheat this meal.
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Mince, Macaroni & Bean Casserole
A hearty and flavoursome pasta bake made with beef mince and cannelleni beans, topped with golden cheese.
Ingredients
- 150g macaroni pasta
- 2 tsp oil
- 1 onion, finely diced
- 500g lean beef mince
- 2 Tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp dried mixed herbs
- 2 tsp Worcestershire sauce
- 1 beef stock cubes
- 1 cups boiling water
- 1 cans cannellini beans, drained & rinsed
- 1⁄4 cup barbecue sauce
- 100g cheese, grated
Instructions
- Preheat the oven to 200°C fan grill. Grease a 23cm square baking dish and set aside.
- In a large pot, cook pasta according to packet instructions until al dente, drain and set aside.
- Heat oil in a large frying pan or casserole dish. Add onion and sauté for a few minutes. Add beef mince and use a spatula to break it up, then fry until the mince has browned.
- Add the tomato paste, cumin, herbs and Worcestershire sauce, then stir to combine with the mince.
- Dissolve the stock cubes in the boiling water then add to the pan along with the beans. Stir through the mince and simmer for 2 minutes. Pour in the barbecue sauce and stir together.
- Add the cooked pasta and mix to combine. Pour into the prepared baking dish and scatter over the grated cheese.
- Place under the grill. Cook for 10-15 minutes until the cheese is golden and bubbling.
- Serve with a side salad and garlic bread.
Notes
- The cannellini beans can be swapped for kidney beans or baked beans if you like.
- Add some chilli powder or flakes with the spices if you want to add some heat.
- This recipe can easily be doubled to make one meal for the freezer. Simply cover the uncooked second casserole with tin foil. When completely cooled, place in the freezer for up to three months. Thaw in the fridge overnight and bake at 200°C fan bake until piping hot and the cheese is bubbling.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 583Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 136mgSodium: 827mgCarbohydrates: 43gFiber: 6gSugar: 9gProtein: 54g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Luciana says
Delicious! Thanks for sharing.
I omitted the cumin and added 1TBS each of dehydrated vegetables and bone broth.
Anne Buttigieg says
What brand dehydrated vegetables do you use and bone broth? Do you replace the stock cube with that or add that as extra?