One-Pan Cheesy Beef, Mushroom & Penne
This one-pan wonder is everything you want on a busy evening, hearty, comforting and packed with flavour. The beef simmers in a rich tomato sauce with tender pasta, while mushrooms add a lovely earthy depth. Finished with melted cheese, it’s a family favourite that delivers every time.
Sarah Butler
Sarah Butler
Recipe - Buncrana - Kavanagh's
One-Pan Cheesy Beef, Mushroom & Penne
Prep Time10 Minutes
Servings4
Cook Time25 Minutes
Ingredients
2 tablespoons olive oil
1/2 onion
2 garlic cloves
150g mushrooms
500g Irish beef mince
1 tin (400g) chopped tomatoes
2 tablespoons tomato purée
400ml beef stock
1 tablespoon dried mixed herbs
1 tablespoon Worcestershire sauce
200g wholewheat penne pasta
150g grated mozzarella
Directions
Ingredients
- 2 tbsp olive oil
- ½ onion, chopped
- 2 garlic cloves, crushed or finely chopped
- 150g mushrooms, sliced
- 500g round steak beef mince
- 1 × 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 400ml beef stock
- 1 tbsp dried mixed herbs
- 1 tbsp Worcestershire sauce
- 200g wholewheat penne pasta
- 150g grated mozzarella
Method
- Cook the pasta as per the packet instructions, drain and set aside.
- Brown the mince in a frying pan for 5 minutes and season with salt and pepper. Once golden all over, set it aside.
- Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 2 minutes until slightly softened.
- Add the sliced mushrooms and cook for 2–3 minutes until they begin to turn golden. Add the garlic and cook for 1 minute.
- Return the mince to the pan with the vegetables.
- Stir in the chopped tomatoes, tomato purée, beef stock, mixed herbs and Worcestershire sauce and bring to a light simmer.
- Add in the cooked pasta and stir, then sprinkle over the mozzarella, cover and allow it to melt for 2 minutes (or grill if using an oven-proof pan).
- Remove from the heat and serve.
10 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Recipe
Ingredients
- 2 tbsp olive oil
- ½ onion, chopped
- 2 garlic cloves, crushed or finely chopped
- 150g mushrooms, sliced
- 500g round steak beef mince
- 1 × 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 400ml beef stock
- 1 tbsp dried mixed herbs
- 1 tbsp Worcestershire sauce
- 200g wholewheat penne pasta
- 150g grated mozzarella
Method
- Cook the pasta as per the packet instructions, drain and set aside.
- Brown the mince in a frying pan for 5 minutes and season with salt and pepper. Once golden all over, set it aside.
- Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 2 minutes until slightly softened.
- Add the sliced mushrooms and cook for 2–3 minutes until they begin to turn golden. Add the garlic and cook for 1 minute.
- Return the mince to the pan with the vegetables.
- Stir in the chopped tomatoes, tomato purée, beef stock, mixed herbs and Worcestershire sauce and bring to a light simmer.
- Add in the cooked pasta and stir, then sprinkle over the mozzarella, cover and allow it to melt for 2 minutes (or grill if using an oven-proof pan).
- Remove from the heat and serve.
