Cook Time | 30 minutes |
Servings | serves |
Ingredients
- 750 grams Macaroni uncooked
- 2 tablespoons Vegetable Oil
- 1 Onion chopped
- 2 cups Mushrooms sliced
- 800 grams Beef Mince
- 4 tablespoons Tomato Paste
- Salt and Black Pepper to taste
- 1 packet Condensed Cream of Mushroom Soup
- 1/4 cup Vegetable Oil for the sauce
- 3 cups Milk
- 3 cups Mozzarella Cheese grated
Ingredients
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Instructions
- Preheat oven to 180 degrees C. Grease a 20x30cm baking dish.
- Bring a large pot of lightly salted water to a boil. Add pasta, one tablespoon of oil and cook for 8-10 minutes or until al dente; drain.
- Heat one tablespoon of oil in a large frypan. Saute onion and mushrooms until golden and add beef mince. Cook over medium heat until evenly brown. Stir in tomato paste, salt and pepper; simmer over low heat until heated through.
- Heat 1/4 cup oil in a deep saucepan; stir in the mushroom soup then milk. Cook over medium-low heat until the sauce thickens. Pour half of the sauce over the cooked macaroni and stir in the mozzarella cheese.
- Spoon half of the macaroni into a prepared dish and top with the beef mince mixture.
- Spoon the remaining macaroni over the beef mince and top with the remaining white sauce.
- Bake in preheated oven for 30 minutes or until golden brown.
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