A Fettucine Bake cut into slices on a cutting board and a serving on a plate next to a bowl of salad greens.

Fettucine Bake

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40 Minutes Prep
1 Hour 50 Minutes Total
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6 Servings

A comforting, family-friendly pasta bake with a delightful crispy golden top.

Ingredient List

  • Small check mark in a circle icon 1 tablespoon olive oil, plus extra for greasing
  • Small check mark in a circle icon 2 (375g) packs Latina™ Fresh Classic Egg Fettuccine
  • Small check mark in a circle icon 1/2 red capsicum, deseeded and diced
  • Small check mark in a circle icon 1 stalk celery, diced
  • Small check mark in a circle icon 1/2 medium brown onion, diced
  • Small check mark in a circle icon 1 clove garlic, finely chopped
  • Small check mark in a circle icon 500g lean beef mince
  • Small check mark in a circle icon 425g Latina™ Fresh Italian Style Tomato & Garlic Sauce
  • Small check mark in a circle icon 170g tomato paste
  • Small check mark in a circle icon 4 Swiss brown mushrooms, sliced
  • Small check mark in a circle icon 250g grated cheese blend (we used Cheddar, mozzarella and Parmesan)
  • Small check mark in a circle icon 4 large eggs
  • Small check mark in a circle icon 150ml full cream milk
  • Small check mark in a circle icon Salt, for seasoning
  • Small check mark in a circle icon Freshly ground black pepper, for seasoning
  • Small check mark in a circle icon Fresh sage leaves, lightly fried, to garnish (optional)

Preparation

  1. Grease the base and sides of a 23-25 cm square ovenproof dish and line with baking paper. Preheat oven to 200ºC (180ºC fan forced).
  2. Bring a large saucepan of water to the boil. Add one packet of fettucine, wait until the water returns to the boil then cook for 2 minutes. Remove the pasta with a slotted spoon and set aside. Cook the second packet of pasta in the same way.
  3. Heat oil in a large frying pan over medium heat. Add capsicum, celery, onion and garlic and cook, stirring occasionally, for 5-6 minutes or until softened.
  4. Add the beef mince and cook, stirring, for 7-8 minutes, until browned and cooked through, using a spatula to break up any larger pieces.
  5. Add sauce, tomato paste and mushrooms, stirring to combine. Increase heat to high to bring the mixture to a boil, then reduce to low and simmer for 15 minutes to thicken slightly.
  6. Spread a quarter of the cooked fettucine over the base of the prepared dish. Layer over one third of the meat sauce then sprinkle over one quarter of the cheese. Repeat with remaining fettucine and sauce, with the final layer of fettucine and cheese only (no meat sauce).
  7. In a medium bowl whisk together eggs and milk. Season with salt and pepper, then pour the mixture evenly over the fettucine layers.
  8. Bake for 50-60 minutes or until crispy and golden on top. Leave to stand for 10 minutes before removing from the dish. Cut into quarters or four equal slices and serve garnished with fried sage leaves, if you like.

Tips

  • This bake freezes very well. Wrap single serves individually in plastic wrap and freeze for up to 3 months.
  • It might seem unusual to pour whisked egg over this bake, but the egg cooks into the pasta to bind this bake, and creates the wonderful, crispy golden top that your family will be fighting over!

Featuring

Egg Fettuccine 375g
Egg Fettuccine 375g
Italian Style Tomato & Garlic Sauce 425g