Pork Mince & Cheese Pasta Bake
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings
- Preparation
- 20 minutes
- Cooking
- 35–40 minutes
- Total time
- 55–60 minutes
Heat / oven setting200°C conventional / 180°C fan
Ingredients
| Ingredient | Quantity |
|---|---|
| 500g | |
| 500g | |
| 500g | |
| 30g | |
| 250g | |
| 4 | |
| 1 | |
| 2 cloves | |
| 1 tbsp | |
| 1 tsp | |
| 1 tsp | |
| 100ml | |
| A small pinch |
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Equipment
- Digital scales, measuring jug and spoons
- Clean chopping boards and sharp knife
- Mixing bowl
- Clean serving utensils
- Oven gloves and heatproof mat
- Large deep baking dish
- Large saucepan and colander
- Frying pan or saucepan for sauce
- Whisk or fork
- Cheese grater
- Wooden spoon
- Clean food thermometer
Method
Prepare
Wash hands, tie back hair and clean the workstation. Weigh the ingredients. Prepare vegetables first, then handle raw meat on a separate board; wash hands and sanitise equipment afterwards. Preheat the oven and grease a large deep baking dish.
Cook the pasta
Boil the pasta for 2 minutes less than the packet cooking time. Drain carefully.
Make the meat sauce
Soften onion in oil for 5 minutes. Add mince and brown for 6–8 minutes. Stir in garlic, purée, paprika and herbs, then passata and water. Simmer for 10 minutes. Check the centre reaches 75°C for at least 30 seconds with a clean food thermometer; continue cooking if needed.
Combine
Beat the eggs in a large bowl. Let pasta cool briefly until no longer steaming heavily, then mix with the eggs and half the cheese. Do not taste the raw egg mixture.
Layer and bake
Layer pasta and sauce in the dish. Finish with remaining cheese. Bake for 20–25 minutes until golden and the centre reaches 75°C for 30 seconds.
Serve
Stand for 5 minutes, then divide into six portions. Serve with vegetables if desired.
Portion for six
Divide the finished dish evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Keep raw meat separate from cooked and ready-to-eat food. Do not wash raw poultry; wash hands and sanitise utensils after raw meat contact.
- Use a cleaned food thermometer for meat and egg dishes: the centre should reach 75°C for at least 30 seconds, or an equivalent safe time and temperature. Timings are a guide; size and equipment affect cooking.
- Cool perishable leftovers and refrigerate within 1–2 hours. Keep the fridge at 5°C or below, use refrigerated leftovers within 48 hours and reheat only once until steaming hot throughout. Rice has a shorter storage limit.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Pasta supplies carbohydrate; pork and eggs supply protein. Cheese contributes calcium and saturated fat. Vegetables and wholewheat pasta can add fibre.
Practical skills
Boiling, browning mince, layering, baking and checking a deep dish.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.