Crumbled Beef & Mozzarella Pan Bake Recipe | Abel & Cole
Crumbled Beef & Mozzarella Pan Bake
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Prep: 15 mins
Cook: 35 mins
Hot, melting and oozing with flavour, this rich, meaty bake will satisfy the biggest of appetites
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Ingredients you'll need
From your kitchen
  • Sea salt and freshly ground pepper
You'll need
  • Pan
  • Heatfoof frying pan (or frying pan plus baking dish)
Step by step this way
  • 1.

    Cook the pasta in a large pan of boiling salted water for 8 mins until al dente. Drain and tip back into the pan.

  • 2.

    Meanwhile heat a large heatproof frying pan and add the mince and some seasoning. Fry for 5 mins, stirring to release the oil and juices until browned all over.

  • 3.

    Finely chop the onion and peel and crush 1 clove of garlic. Add to the beef and cook for 10 mins, stirring, until softened

  • 4.

    Crush the fennel in a pestle and mortar then add to the pan, stirring briefly. Add the cherry tomatoes - rinse out the tin with a splash of cold water (about 1/4 tin) and add this too. Stir together then simmer, uncovered, for 15 mins.

  • 5.

    Preheat the grill. Toss the beef mix into the pasta then tip back into the frying pan or a heatproof dish. Tear over the mozzarella then put until the grill for 5 mins until golden and bubbling.

  • 6.

    Meanwhile peel the remaining garlic clove. Zest and juice half the lemon. Whiz together in a food processor with half the rocket and a good pinch of sea salt. Drizzle over the bubbling bake and serve with the remaining rocket.

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