Pasta al Forno


1 pkt San Remo penne

2 eggs, beaten

100gm parmesan cheese


For Meat sauce

500gm rump steak, diced

200g smoky bacon, minced

300g salami, minced

350g pork mince

6 garlic cloves, roughly chopped

1/2 stick celery, finely chopped

1/2 red onion, diced

1/2 white onion, diced

1 long red chilli, chopped

1/2 red capsicum, finely diced

8 button mushrooms, sliced

1/2 bunch basil leaves

1 cup red wine

2.5 litres tomato passata

olive oil

salt and pepper


Béchamel sauce

250 gms Butter

1 Onion, finely diced

1 cup Plain flour 

2 L milk


Cook the pasta as per packet instructions, strain the pasta and drizzle on a little olive oil to stop it from sticking.

Pour the pasta into a large baking dish and mix through a third of the meat sauce, a third of the béchamel sauce, half the cheese and the egg. Layer on the rest of the meat sauce and the rest of the béchamel on top. Sprinkle the rest of the cheese over the top of the pasta bake. Allow it to bake in the oven at 180C until the top of the pasta bake is golden and crisp

Meat Sauce
In a frying pan with some olive oil, brown the rump steak. Add the salami, bacon and pork mince and allow all the meat to fry off. 

In a large pot with some olive oil, add the garlic, celery, onion, capsicum, mushrooms and chilli to fry off. Once the onions have softened, add the basil and the meat and pour in the wine and passata and bring it to the boil. Allow it to simmer for 1 hour.

Bechamel Sauce
Melt the butter in a large pot with the flour and onion and stir so the flour, butter and onion combine. Slowly add the milk and stir to create a sauce

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