Pasta Bake

  • 5min prep
  • 25min cook
  • 6 Servings


  • Bechamel Sauce


  • 2 cups dried risoni

  • 1 tablespoon extra virgin olive oil

  • 1 brown onion, chopped

  • 3 middle bacon rashers, trimmed, chopped

  • 800g beef mince

  • 2 garlic cloves, crushed

  • 3 sprigs fresh rosemary

  • 3 sprigs fresh oregano

  • ⅓ cup dry white wine

  • 2 x 410g cans tomatoes (with basil and garlic)

  • 1 cup fresh basil leaves

  • 1 ½ cups grated tasty cheese

  • Extra basil leaves, to serve


  • Cook risoni in a large saucepan of boiling salted water, following packet directions, until tender. Drain well.

  • Meanwhile, heat oil in a large deep frying pan. Add onion and bacon. Cook, stirring, for 3 minutes or until browned and tender. Add mince. Cook, stirring with a wooden spoon to break up lumps, for 3 minutes or until browned. Add garlic, herb sprigs and wine. Simmer for 1 minute. Stir in tomatoes. Simmer for 15 minutes. Remove and discard herbs.

  • Preheat grill on high. Spoon risoni into an 8-cup-capacity flameproof baking dish. Spread evenly to level. Top with mince mixture. Spread to level. Arrange basil in a single layer over mince. Pour over béchamel. Sprinkle with cheese. Grill for 2 minutes or until cheese is melted and golden. Serve sprinkled with extra basil.

↓ This is a component-based recipe. ↓

Bechamel Sauce


  • 1L (4 cups) milk

  • 1 brown onion, halved, coarsely chopped

  • 8 fresh parsley stalks

  • 8 whole black peppercorns

  • 4 whole cloves

  • 2 bay leaves

  • 60g butter

  • 50g (⅓ cup) plain flour

  • 70g (1 cup) finely grated parmesan

  • Pinch ground nutmeg

  • Salt & ground white pepper


  • Combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaves in a medium saucepan and bring to a simmer over medium heat.

  • Remove from heat and set aside for 15 minutes to infuse.

  • Strain the milk mixture through a fine sieve into a large jug. Discard solids.

  • Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.

  • Gradually pour in half the milk, whisking constantly with a balloon whisk, until mixture is smooth.

  • Gradually add the remaining milk, whisking until smooth and combined.

  • Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon.

  • Remove from heat. Add the parmesan and stir until cheese melts.

  • Taste and season with nutmeg, salt and white pepper.