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Penne Bacon Ragu al Forno
Penne Bacon Ragu al Forno

Penne Bacon Ragu al Forno

with Mushrooms, Mozzarella and Cheese

Recipe Development Team
Recipe Development TeamPublished on February 27, 2025

Make the most of the bank holiday weekend with delicious, crowd-pleasing recipes, such as this Penne Bacon Ragu al Forno. Literally translating as 'to the oven', a dish that's been cooked 'al forno' is baked in the oven. Here, we've got a riff on a classic with a bacon and beef ragu and two types of cheese, then baking until golden for a hearty dinner that's sure to be a crowd pleaser.

Tags:
Family Friendly
High Protein
Allergens:
Cereals containing gluten
Sulphites
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

120 grams

Sliced Mushrooms

240 grams

British Beef Mince

1 unit(s)

Carrot

180 grams

Penne Pasta

(Contains: Cereals containing gluten)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

1 ball(s)

Mozzarella

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4136 kJ
Energy (kcal)988 kcal
Fat39.7 g
of which saturates20 g
Carbohydrate92 g
of which sugars19.6 g
Dietary Fibre5.6 g
Protein63.1 g
Salt5.9 g
Trans Fat0.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan
Large Saucepan
Grater
Colander
Oven dish

Cooking Instructions and Tips

Get Frying
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the bacon, sliced mushrooms, beef mince and fry until browned, 4-5 mins. Season with salt and pepper. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. Cook bacon thoroughly.

Cook the Pasta
2

Meanwhile, trim and coarsely grate the carrot (no need to peel).

When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Simmer your Ragu Sauce
3

Once the mince is browned, drain and discard any excess fat. Stir in the grated carrot and cook, stirring frequently, for 1 min.

Stir in the chopped tomatoes, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, stirring to combine, then lower the heat. Simmer until thickened, 10-12 mins.

Season to taste with salt and pepper if needed. Add a splash of water if it's a little too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.

Cheese Please
4

While the ragu simmers, drain the mozzarella and tear into pieces.

Time to Bake
5

Once thickened, combine the ragu sauce and cooked pasta together. Transfer to an appropriately sized ovenproof dish.

Scatter the mozzarella over the top of the pasta, then sprinkle over the hard Italian style cheese.

Bake on the top shelf of your oven until the cheese is melted and bubbly, 8-10 mins.

Serve
6

When eveything's ready, share your penne ragu al forno between your bowls.

Enjoy!

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