Beef, Herb and Tomato Pasta Bake

Ingredients (serves 6)

• Melted butter, to grease
• 5 bacon rashers, chopped
• 2 brown onions, chopped
• 4 garlic cloves, crushed
• 600g lean beef mince
• 3 400g cans chopped Italian tomatoes
• Salt & freshly ground black pepper
• 1/2 cup chopped fresh continental parsley
• 1/3 cup shredded fresh basil
• 400g dried penne pasta
• 85g (3/4 cup) coarsely grated mozzarella
• 25g (1/4 cup) shredded parmesan
• 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)

Method

1. Lightly brush six 500ml (2-cup) shallow ovenproof dishes (if reheating in the microwave, they should also be heatproof and microwave-safe) with the melted butter to grease.
2. Preheat oven to 220°C.
3. Heat a large deep-frying pan over medium heat. Add the bacon, onions and garlic, and cook for 4-5 minutes or until onions are soft. Increase heat to high. Add the beef mince and cook, using a spoon to break up lumps, for 5 minutes or until browned.
4. Stir in the tomatoes and bring to the boil over high heat. Reduce heat to medium-low and cook, covered, stirring occasionally, for 2-3 minutes or until heated through. Taste and season with salt and pepper. Stir in the parsley and basil.
5. Meanwhile, cook the pasta in a large saucepan of boiling salted water, for 6 minutes (the pasta will be slightly undercooked - this is necessary when freezing pasta because the cooking process continues during reheating). Drain and return to the pan.
6. Add meat sauce to pasta, toss until well combined. In small bowl, combine mozzarella and parmesan. Divide pasta mixture among greased dishes and sprinkle with combined cheeses, then breadcrumbs. Place dishes on 2 baking trays. Bake in preheated oven for 10-15 minutes, swapping trays halfway through cooking, or until the tops are golden brown.