Cheesy Beef & Mushroom Pasta Bake

Instructions

1. 1

   Preheat the oven to 200°C / 390°F (180°C fan). Bring a large pot of salted water to a boil for the spaghetti.

2. 2

   Cook the spaghetti until just shy of al dente (about 1–2 minutes less than package directions). Drain and toss with a little olive oil so it doesn’t stick — we’ll finish cooking it in the sauce and oven.

3. 3

   While the pasta cooks, heat 1 tbsp oil in a large skillet over medium-high heat. Add the beef mince, break it up, and brown until no longer pink. Season with salt and pepper. Remove excess fat if there’s a lot, leaving a little for flavor.

4. 4

   Push the beef to the side, add the remaining oil and the chopped onion. Sauté for 3–4 minutes until soft, then add garlic and sliced mushrooms. Cook until mushrooms release their liquid and begin to brown, about 5–6 minutes.

5. 5

   Stir in the tomato paste (if using), canned or chopped fresh tomatoes, oregano, basil, and red pepper flakes. Simmer gently for 8–10 minutes until sauce thickens slightly. Taste and adjust seasoning.

6. 6

   Toss the drained spaghetti into the skillet with the sauce so every strand gets coated. If your skillet isn’t ovenproof, transfer pasta and sauce to a large baking dish. Stir in about half of the grated cheese so it melts through.

7. 7

   Sprinkle the remaining cheese evenly over the top, then dot with a little extra Parmesan if you like. Bake in the oven for 12–15 minutes, until the cheese is melted and golden at the edges.

8. 8

   Remove from the oven and let it rest 5 minutes — this helps everything set so it slices prettily. Scatter chopped parsley or basil over the top before serving.

9. 9

   Serve warm, with an extra grind of black pepper and a little extra cheese at the table. Don’t be shy with seasoning — the cheese loves a bit of salt and pepper.