The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Ziti-style British Beef & Mozzarella Pasta Bake
Our take on the popular Italian dish, baked ziti, stars tender British beef mince, simmering in a rich tomato sauce. Toss in brown rice penne and tear over creamy mozzarella, then grill until golden and bubbling. On the side? A refreshing tomato salad, topped with mixed seeds for extra crunch. Buon appetito!
High protein
10 plants
Serving size
Ingredients
- 80g mixed salad leaves
- 30g multi seed mix (Linseeds Brown 37.5%, Sunflower seeds 37.5%, Chia Seeds 15%, Pumpkin seeds 10%)
- 400g passata (tomatoes, salt, citric acid)
- 250g brown rice penne pasta (Soya) (Brown rice flour 100%)
- 2 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 2 tbsp tomato purée
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 125g mozzarella (Milk)
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 500g beef mince (british beef mince (10% fat))
- 2 onion
- 1 carrot
- 200g baby tomatoes
Nutritional Information
Calories: 698
Protein: 42g
Carbs: 67g
Fat: 28g
Ziti-style British Beef & Mozzarella Pasta Bake
Our take on the popular Italian dish, baked ziti, stars tender British beef mince, simmering in a rich tomato sauce. Toss in brown rice penne and tear over creamy mozzarella, then grill until golden and bubbling. On the side? A refreshing tomato salad, topped with mixed seeds for extra crunch. Buon appetito!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a grater, a sieve, a measuring jug, a large baking dish & a large bowl
Start the beef
- Finely dice the onions. Grate the carrot
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the beef, onion and carrot and cook for 5 mins, breaking the beef up with a wooden spoon, until golden brown. Season with salt and pepper
- Add the garlic herb paste, tomato puree and half the vinegar. Cook for another 2 mins
Cook the pasta & simmer
- Add the pasta to the saucepan and boil for 7-8 mins, until cooked, then drain
- Stir the beef stock, passata and 100ml water into the beef pan
- Bring to the boil, then simmer for 5-6 mins, until thickened. Season to taste with salt and pepper
- Turn the grill to high (240C)
Time to grill
- Drain the mozzarella
- Add the cooked pasta to the beef pan and stir to combine. Transfer the beef pasta to the large baking dish. Tear over the mozzarella and grill for 8-10 mins, until golden and bubbling
Make the salad
- Halve the tomatoes, then add to the large bowl with the remaining vinegar, 1 tsp oil and a pinch of salt and pepper. Mix well
- When the pasta bake is ready, toss the leaves through the tomatoes
Plate up
- Serve the pasta bake into bowls, with the salad alongside. Sprinkle over the seed mix to finish
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