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Beef, Mushroom and Eggplant Pasta Bake

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 40 minutes
    •    Yield: Serves 4


    •    400g beef mince
    •    1 tbsp olive oil
    •    1 red onion, finely chopped
    •    1 medium eggplant, trimmed, diced
    •    150g mushrooms, thinly sliced
    •    2 clove garlic, crushed
    •    1 medium zucchini, grated
    •    2 tbsps no added salt tomato paste
    •    1 can diced tomatoes
    •    250g wholemeal penne
    •    40g (½ cup) fresh breadcrumbs
    •    65g (½ cup) grated cheddar cheese
    •    Steamed baby carrots and snow peas, to serve


  1. Preheat oven to 180°C or 160°C fan forced. Heat oil in a large saucepan pan over a medium-high heat. Cook onion, stirring occasionally for 3-4 minutes or until softened. Add eggplant and mushrooms, cook for 3-4 minutes further or until golden. Add garlic and zucchini, cook for 2 minutes more.

  2. Add mince, cook breaking mince up with a wooden spoon for 5 minutes or until browned. Add tomato paste, cook for 1 minute. Add tomatoes and ¼ cup (60ml) water, bring to a simmer for 10 minutes or until thick.

  3. Meanwhile, cook pasta in a large saucepan of boiling water, according to packet instructions, or until al dente. Drain. Return to pan.

  4. Add the mince mixture to pasta, stir until well combined. Transfer mixture to a 2 litre (8 cup) capacity oven proof baking dish sprayed with olive oil. Combine breadcrumbs and cheese in a small bowl. Sprinkle evenly over pasta bake. Bake for 20 minutes or until golden. Set aside to cool for 2 minutes before serving.


  1. This pasta bake is suitable to freeze. Divide between small individual serve containers, cover with an airtight lid and freeze.

  2. Lamb mince would also work well in this recipe.

This great family recipe is thanks to Australian Beef Recipes at


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