Turn your leftover beef shin ragu and penne into a comforting, bubbling bake that’s perfect for a midweek supper. This pasta al forno is creamy, cheesy, and packed with rich flavour.
INGREDIENTS
Leftover beef shin ragu mixed with penne (approx. 4 portions)
100ml tomato passata or beef stock (to loosen the sauce)
2–3 tbsp double cream (optional, for richness)
A few fresh basil leaves, torn
100g mozzarella, grated or torn
50g Parmesan, grated
3–4 tbsp fresh breadcrumbs
1 tsp olive oil
Fresh parsley or basil, for garnish
METHOD
Preheat the oven to 190°C fan-assisted (200°C conventional).
Place your beef shin ragu and penne mixture into a large bowl. Stir through the passata or stock to loosen the sauce slightly, and add the double cream and torn basil.
Transfer the mixture to a lightly oiled ovenproof baking dish and level the top.
Combine the breadcrumbs with olive oil in a small bowl.
Scatter the mozzarella and Parmesan evenly over the pasta, then finish with the oiled breadcrumbs.
Bake for 20–25 minutes until golden and bubbling.
Garnish with chopped fresh parsley or extra basil before serving.
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Sides:
Crisp green salad with lemon vinaigrette.
Garlic bread or focaccia.
Roasted courgettes or aubergine slices.
Matches:
Flavours like chilli flakes, black pepper, and oregano.
