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Clone of easy and simple pasta al forno (baked pasta)



6 portion(s)


  • 1200g water
  • 500g any type of short pasta, Elbow works well
  • 1 level tablespoons salt


  • 1 garlic
  • small handful of parsley, Chopped and set aside
  • 2 brown onions, Chopped roughly
  • 500g beef minced (in TM), already prepared
  • 50g oil
  • 200g white wine
  • 250g tomato puree (or sugo), can use up to 750g
  • 1 heaped tablespoon tomato paste
  • 1 heaped teaspoon curry powder
  • 1 leaf bayleaf
  • 2 cubes chicken stock, May use homemade stock
  • some cracked black pepper
  • 2 slices Streaky Bacon, May remove rind, chopped


  • 100g parmesan, Cubed
  • 2 slices frozen bread, Broken into pieces
  • 1 level tablespoon Butter Cubed, Melted

Recipe's preparation

  1. Add water into TM bowl and cook for 14 minutes at 100 degrees on speed 1.

    Add pasta and cook for 8-12 minutes at 100 degrees on Reverse , speed soft with MC off

    .Cooking time will vary depending on the type of pasta- follow packet instructions.

    Strain the pasta and place in the server. A little oil or butter stirred thru will keep it separated..pasta could be Cooked on stove top in lots of salted water after sauce is prepared so both are ready at same time.Half a cup of the water from the pasta keeps kit separated as well if you are watching fat levels.

     Dry TM bowl.

  2. sauce
  3. Chop cheese for 5 seconds on speed 6 and put aside. Chop bread 5 seconds on speed 6 and add to cheese.

    Chop onion, parsley bacon and garlic for 10 seconds on speed 7.Scrape down sides with spatular and chop for a few seconds more if necessary.

    Scrape down sides of bowl with spatula, add oil and sauté for 6 minutes at 100 degrees on speed 1.

    Add mince and brown for 10 minutes at Varoma temperature on Reverse and speed soft .Make sure the mince is well browned with no pink bits.add curry powder at this stage and allow to cook off for a few minutes. Same speed and temp. Add tomato paste cook for 1 minute before adding tomato purée cook again for three minutes  add wine .chicken cubes or stock pepper parsley and bay leaf. Cook on soft speed 80 degrees for 30 minutes to allow flavours to develop. Cook the pasta at this stage if you are using stove top. Check liquid content and add some water if needed however it should not be runny.heat oven to 180 degrees.place pasta into baking dish and pour meat sauce over and stir evenly thru.remove bay leaf if liked. Add melted butter to cheese and bread mix and distribute thru.Sprinkle over the pasta evenly and bake until crisp and golden. Remove from oven and aloww to sit for tem to fifteen minutes before serving with a crisp salad. This dish has been a favorite of our family from way back when I was just learning to cook. I found it in a magazine  in an add for tomato paste. It is great to serve at parties or get togethers,always gets complements. 









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When using tomato paste or any type of tomato in cooking it is important to always cook it for a few minutes before adding liquid to get rid of the raw tomato flavour and it is a good idea to add a pinch of sugar and a splash of vinegar for balance

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Just taste tested the sauce

    Submitted by kelrod13 on 13. August 2013 - 18:46.

    Just taste tested the sauce while it's finishing off.....yum! I'm not normally a huge fan of tomato pasta sauces but this is good! Can't wait to try it with the pasta and crunchy cheese crumb topping!  Thanks for sharing  tmrc_emoticons.) 

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  • :~I forgot to remove the

    Submitted by Panoukla on 5. November 2012 - 12:57.

    :O tmrc_emoticons.~I forgot to remove the amount of tomato passata from original recipe, 750 grams would be way too much.also don't miss the step of 'frying' off the curry powder as it develops the flavour.

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