Beef and Pea Pasta Bake

Made with Perfect Italiano™ Mozzarella and Ricotta



Preparation Time:

15 minutes

Cooking Time:

50 minutes


  • 300g lean veal or beef mince
  • olive oil
  • 1 brown onion, chopped
  • 5 cloves of garlic, crushed
  • fresh parsley
  • salt and pepper to taste
  • 500g penne or spiral pasta, cooked
  • ½ cup of peas
  • 1 cup of grated Perfect Italiano™ Mozzarella
  • 250g Perfect Italiano™ Ricotta
  • 400g tin of tomatoes
  • 4 eggs


  1. Cook mince in a little oil until brown and remove from pan. Cook onion and garlic in a little oil until lightly browned, then add the cooked mince and parsley.
  2. Place cooked pasta in a large bowl. Add mince mixture, peas, tomatoes, eggs, ricotta, and half the grated mozzarella. Stir to combine, then spoon into a large baking dish and press down with the back of the spoon. Top with the rest of the mozzarella.
  3. Cover with foil, then bake for 30 minutes in a 180°C oven. Remove foil and bake for a further 20 minutes until golden and crispy on top.