Beef and Pasta Bake

Beef and Pasta Bake

2 teaspoons olive oil
1 large (200g) onion, chopped
1 clove garlic, crushed
2 bacon rashers, chopped finely
1 small (70g) carrot, chopped finely
1 stick celery, chopped finely
350g button mushrooms, chopped
500g minced beef
420g can tomato soup
1/3 cup (80ml) tomato paste
1 teaspoon dried oregano
150g spiral pasta
1 cup (125g) grated cheddar cheese

Heat oil in large pan; cook onion, garlic, bacon, carrot and celery, stirring, until carrot is just tender. Add mushrooms; cook, stirring, 2 minutes. Add beef; cook, stirring, until beef changes colour. Add undiluted soup, paste and oregano; simmer, covered, about 10 minutes or until mixture has thickened slightly.

Meanwhile, cook pasta in large pan of boiling water, uncovered, until just tender; drain. Stir pasta into beef mixture; spoon into oiled deep 2 litre (8-cup) heatproof dish, sprinkle with cheddar. Grill or bake, uncovered, in hot oven about 10 minutes or until browned lightly.

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