Beef & Lentil Pasta Bake

An easy family meal that is high in protein,
taste and fiber.
This will feed 4 or make a great meal prep for
4 days!

The Ingredients

  • 500g 5% beef mince
  • 1 red onion, finely chopped
  • 10g garlic puree
  • 40g tomato puree
  • 500g Passata
  • 120g broccoli (cut into small florets)
  • 200g sweet potato diced (1cm cubes)
  • 120g Red lentils
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp dried basil
  • 1 beef stock pot in 150ml boiling water
  • 200g dried pasta (penne)
  • 60g reduced fat cheese (grated)
  • 20g freshly grated parmesan

Serves 2

Per Serving
Energy – 630 kcals
Carbs – 74g
Fats – 14g
Protein – 50g


  • Bring a large pan of water to the boil and preheat the
    oven to 190C (fan).
  • Fry the onions in a pan with a spray of oil until soft and
    starting to brown.
  • Add the mince and cook till brown.
  • Add the tomato and garlic purée, cook for a minute.
  • Add the passata, potato, broccoli lentils, basil,
    Worcestershire sauce and stock to the pan. Stir to mix
  • Cover and simmer for 10 mins.
  • Meanwhile cook pasta for 10 minutes then drain well and
    add to the sauce mix.
  • Put in an oven proof dish. (10×8 inches)
  • Top with the two cheeses, cover in foil and cook for 15
    mins covered and 15 minutes uncovered (or until top is

Serve with green veg of your choice, or a tasty side salad.