Corned beef pasta bake – this easy recipe for a pasta bake with corned beef can be made ahead of time, kept in the fridge or freezer and then baked for a family friendly winter warming dish. Make a double batch of the corned beef ragu for a baked potato filling. Cook once and eat twice.
Corned Beef Pasta Bake
I love an easy filling winter recipe that can be made ahead of time. When the weather gets cold you want something simple but satisfying. My corned beef pasta bake recipe ticks all the boxes – easy to make, frugal, warming, adaptable to cater for everyone’s taste and make ahead.
You can even make a double batch of the corned beef ragu and freeze and use later as a baked potato topper, in a bread roll as a pulled chicken sloppy joe , corned beef Sloppy Joe, or even as a meaty pizza topping!
A good Corned Beef Pasta Bake is perfect for after a winter walk – make in advance (you can even freeze this before you cook and serve – simply allow to defrost in the fridge before baking) – then put into the oven to cook when you return home. Ring the changes by using different types and shapes of pasta, I like to use tri-colour pasta to make it look more interesting, or wholegrain.
You can easily make this dish gluten free by using a gluten free pasta, or even make an oven baked risotto by substituting the pasta with almost cooked rice. When making a pasta bake I usually make a big family sized dish and a couple of individual dishes for an ideal prep ahead single portion supper.
Top tips for making delicious pasta bakes
- To avoid soggy pasta slightly under cook the pasta by a few minutes – you want the consistency to be the chewy side of al dente.
- Be generous with the sauce for a better dish – you can easily bulk it out with an extra can of tomatoes and a handful of sweetcorn.
- Add a little water when cooking for the pasta to soak up.
- Top with half the cheese when you cook, then add the other half a few minutes before the end of the cooking time, it seems far cheesier this way.
- If you have the freezer space and the spare dishes make a double batch, wrap well and freeze and allow to defrost for 24 hours in the fridge before serving.
I used Princes Corned beef for this Corned Beef Pasta Bake recipe – it is the nation’s favourite corned beef – one can will feed 6 with this recipe. It is such a versatile ingredient which I’ve used lots in the past, so much more than the popular corned beef sandwich or hash – although both are delicious!
Love corned beef? Then check out my Corned Beef Potato Cakes.
Corned beef pasta bake - this easy recipe for a pasta bake with corned beef can be made ahead of time, kept in the fridge or freezer and then baked for a family friendly winter warming dish. Make a double batch of the corned beef ragu for a baked potato filling. Cook once and eat twice.
- 1 tbs olive oil
- 1 onion (peeled and chopped)
- 2 cloves garlic (peeled and chopped)
- 3 rashers bacon (chopped)
- 1 red pepper (deseeded and sliced)
- 1/2 tsp dried chillis (optional)
- 1 can chopped tomatoes (or bottle of pasatta)
- 340 g Princes corned beef (1 can) (diced)
- 250 g pasta (any small shapes)
- 100 g cheddar or other hard cheese (grated)
Pour the olive oil into a large frying pan, add the onion, garlic and bacon, and fry for a few minutes until starting to turn golden.
Add the pepper, season with pepper and salt and fry until soft. Add the canned tomatoes, the chilli and cook for about 5 minutes.
Add the canned tomatoes, the chilli and cook for about 5 minutes.
Once the sauce has thickened add in the Princes Corned Beef, stir and cook for another few minutes until you have a rich thick corned beef sauce.
Bring a large pan of water to the boil, salt well, add the pasta and cook for a few minutes less than the time on the packet instructions.
Drain the pasta, reserving some of the cooking water, return to the cooking pan and stir in the corned beef pasta bake sauce. Add a few spoons of the cooking water if needed to loosen the mixture.
Transfer to a shallow oven proof dish, sprinkle the cheese over.
Bake at 160C fan / Gas 4 for 15-20 minutes* until golden and piping hot though out.
- * bake for another 10 minutes if cooking from chilled.
- Make a double batch of this and freeze, allow to defrost for 24 hours in the fridge before baking.
- The corned beef pasta bake sauce is also delicious served in a baked potato, in a bread roll as a corned Beef Sloppy Joe, or even on a pizza base. Again the sauce can be frozen.
- Make gluten free with gluten free pasta, or make use the sauce to make a baked risotto.
- This recipe is 14 Weight Watchers Smart Points per portion
Recipe for Corned Beef Pasta Bake commissioned by Princes. All opinions our own.