Why You’ll Love This Recipe

I love this recipe because it uses simple pantry staples and transforms them into a delicious, crowd-pleasing casserole. I appreciate how the beans add extra texture and protein, and I enjoy the way the barbecue sauce and spices create a warm, savoury flavour. I also like that it’s easy to prepare ahead of time and perfect for weeknights.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

150g macaroni pasta
2 tsp oil
1 onion, finely diced
500g lean beef mince
2 Tbsp tomato paste
1 tsp ground cumin
1 tsp dried mixed herbs
2 tsp Worcestershire sauce
1 beef stock cubes
1 cups boiling water
1 cans cannellini beans, drained & rinsed
1⁄4 cup barbecue sauce
100g cheese, grated

Directions

1. I preheat the oven to 200°C fan grill, grease a 23cm square baking dish, and set it aside.

2. I cook the pasta in a large pot according to packet instructions until al dente, then drain and set it aside.

3. I heat the oil in a large frying pan or casserole dish, add the onion, and sauté for a few minutes.

4. I add the beef mince, breaking it up with a spatula, and cook until browned.

5. I add the tomato paste, cumin, dried herbs, and Worcestershire sauce, stirring everything through the mince.

6. I dissolve the stock cube in the boiling water and add it to the pan along with the cannellini beans. I stir and simmer for 2 minutes.

7. I pour in the barbecue sauce and mix well.

8. I add the cooked pasta and combine everything thoroughly.

9. I pour the mixture into the prepared baking dish and scatter the grated cheese over the top.

10. I place it under the grill and cook for 10–15 minutes until the cheese is golden and bubbling.

11. I serve it with a side salad and garlic bread.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

I sometimes swap the cannellini beans for kidney beans or baked beans.
I add chilli flakes or chilli powder when I want more heat.
I occasionally stir through some chopped spinach or grated carrot for extra vegetables.
I double the recipe to freeze an extra casserole for a future meal.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.
I reheat portions in the oven or microwave until hot throughout.
I freeze the unbaked assembled casserole for up to 3 months, thaw it overnight, and bake until the cheese is bubbling.
I add a splash of water when reheating if the pasta absorbs too much sauce.

FAQs

Can I use a different type of pasta?

I sometimes use penne or spirals, and they work just as well.

Can I make this casserole ahead of time?

I assemble it earlier in the day, refrigerate it, and grill it just before serving.

Can I use chicken mince?

I can replace beef mince with chicken or turkey mince for a lighter version.

How can I make it spicier?

I add chilli powder, flakes, or a dash of hot sauce.

Can I skip the beans?

I can omit them, but they add great texture and nutrition.

Can I use grated mozzarella instead of cheddar?

I can, but cheddar gives a stronger flavour and browns nicely.

Why is my casserole dry?

I make sure not to overcook the pasta and add a little extra stock if the mixture looks too thick.

Can I add vegetables?

I often add peas, corn, spinach, or carrots.

Can I use fresh herbs instead of dried?

I can add fresh herbs at the end for extra freshness.

Can I freeze leftovers?

I freeze cooled leftovers in airtight containers and reheat them later.

Conclusion

I love how this mince, macaroni and bean casserole brings together simple ingredients to create a warm, cheesy, and satisfying meal. It’s easy to prepare, adaptable, and perfect for feeding the family or stocking the freezer with a comforting dinner.