Ziti-style British Beef & Mozzarella Pasta Bake

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Sulphites, Milk

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	135Kcal	698Kcal
	563kJ	2921kJ
Fat	5.5g	28g
of which saturates	2.1g	11g
Carbohydrates	13g	67g
of which sugars	2.9g	15g
Protein	8.1g	42g
Salt	0.35g	1.8g
Fibre	1.7g	8.8g

Back

High protein 10 plants

Ziti-style British Beef & Mozzarella Pasta Bake

Prep time: 15 mins

Total time: 30 mins

Cuisine: Italian

Food group: Beef

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!

Cooking Instructions

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.

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