A filling, flavoursome and freezeable pasta bake from Woman’s Weekly with minced beef, lots of cheese and a dash of Worcestershire sauce. Cook along with Sue McMahon’s video recipe.
Serves: 4
Prep time: 30 mins
Cooking time: 30 mins
Total time: 1 hr
Skill level: Easy peasy
Costs: Cheap as chips




    • 175g (6oz) pasta spirals


    • 2tbsp oil


    • 1 medium onion, peeled and chopped


    • 500g (1lb) minced beef or lamb


    • 4 sticks celery, sliced


    • 2 level tbsp plain flour


    • 400g can chopped tomatoes


    • 1 stock cube, beef or lamb, depending on meat used


    • Dash of Worcestershire sauce


    • Salt and freshly ground black pepper


For the topping:

    • 30g (1oz) butter


    • 30g (1oz) plain flour


    • 300ml (½ pint) milk


    • 1 level tsp dry mustard powder


    • 60g (2oz) mature Cheddar cheese, grated






    1. Set the oven to gas mark 6 or 200°C.


    1. Cook the pasta in boiling water for 10-14 mins, or as directed on the packet, until just tender, then drain well.


    1. Meanwhile, heat the oil in a pan. Add the onion and cook it over a medium heat for 4-5 mins, until it starts to soften. Add minced meat and celery to pan and cook for a further 5-8 mins, stirring well so the meat browns all over.


    1. Add flour to the pan and cook for a further minute, stirring until the mixture has thickened, then stir in the tomatoes and 150ml (¼ pint) boiling water. Stir well while the mixture comes to the boil. Stir in stock cube, then add the Worcestershire sauce and seasoning to taste. Simmer for 2-3 mins. Remove the pan from heat and stir in drained pasta. Tip the mixture out into a gratin dish and level the surface.


    1. To make the topping, melt the butter in a pan and add flour. Cook for 1-2 mins until mixture forms a thick paste, then gradually pour in the milk, beating well and allowing mixture to come to the boil between each addition of liquid. Remove pan from heat and add mustard powder and half the cheese. Season to taste. Spoon sauce over pasta, spreading it to cover. Sprinkle remaining cheese over.


    1. Bake in the centre of the oven for 30-40 mins, or until the mixture is golden on top and sizzling hot. Serve immediately.


To freeze: Prepare from steps 2-5, then allow mixture to cool completely. Cover the dish well and freeze for up to 1 month. Defrost, then bake, allowing a little extra cooking time.


Nutritional information per portion



fat 27.0g calories 621(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.