Tag Archives: Pasta

Easy Mincemeat Pasta Bake

Easy and fancy for busy chefs ……

Ayesha's Kitchen

Ayesha’s Kitchen


  • 500 gms mincemeat
  • 500 gms pasta (any bite size pasta, penne, macaroni,) + some salted boiling water to boil the pasta
  • 1 kg pasta sauce/ 2 cans Italian diced tomatoes + ½ kg chopped fresh tomatoes + your favourite herbs + some seasoning + ½ cup grated romano/ parmesan + 2 tbspns olive oil + 1 tspn minced garlic
  • 1 chopped brown onion
  • 1 chopped capsicum
  • 500 gms chopped button mushrooms


  • 1 cup shredded mozzarella
  • 1 cup cheddar
  • Some romano cheese
  • Some veggies if you like


-Heat oil in a pan and fry onion and minced garlic until it is translucent.

-Add mincemeat and break it into pieces. When it begins to change its color add canned tomatoes and chopped tomatoes along with everything mentioned in sauce contents otherwise use 1kg leggos/ passata/ dolmio pasta sauce.

-Let it cook for about 30 minutes if making your own sauce otherwise 15 minutes on low medium heat.

-Add mushrooms and cook for 5 minutes and then at the end add capsicum and remove the sauce from the flame.

-Add boiled pasta and toss. Put the entire thing in a rectangular pyrex baking dish and top it up with the cheese and veggies.

-Broil in a preheated oven (180 degrees Celsius) for 10 minutes or until the topping is hot, brown and bubbly. Take it out and serve.


Beef Lasagna with Ricotta Filling

Ahhhhhh…….. Out of this world!

Ayesha's Kitchen

Ayesha’s Kitchen


  • 375g instant lasagne sheets
  • 1 kg beef mince
  • 1 litre marinara sauce/ Bolognese sauce (1 kg chopped tomatoes & 2 cans Italian tomatoes with some oregano, thyme and rosemary……. Simmered on low heat for 30 minutes…….. season with salt and pepper)
  • 300 gms chopped mushrooms
  • 1 cup béchamel sauce
  • 2 tbspns oil
  • 2 cloves garlic (minced)
  • Some mozzarella for topping


  • 300 gms fresh ricotta
  • 200 gms steamed chopped spinach
  • 1 cup parmesan cheese
  • 4 tbspns parsley
  • A handful of fresh crumbled mozzarella
  • A handful of fresh tasty cheddar
  • 2 eggs


-Heat oil and sauté minced garlic. After a minute add beef mince and break it into small pieces while cooking through. When it starts changing its colour, add marinara sauce. Cook for 10 minutes. Add mushrooms and cook for another 5 minutes.

-Now in a separate mixing bowl, combine all the ingredients given for ricotta filling and mix well.

-Now grease a pyrex rectangular lasagne baking dish, and lay a layer of lasagne sheets. Then some meat sauce, then lasagne sheets, then ricotta filling, then another layer of lasagne sheets, then some béchamel sauce, then again some ricotta filling, another layer of lasagne sheets and then the last layer of marinara sauce. Top it with some mozzarella cheese and cover it with aluminium foil. Bake in a preheated oven (180 degrees Celsius) for 30 minutes. Then take off the aluminium foil and broil for 10 minutes at 200 degree Celsius.

-Take out, let it cool for 10 minutes, slice and serve.

Meatball Pasta

An Italian delicacy, my favorite ………..

Ayesha's Kitchen

Ayesha’s Kitchen



  • 500gms beef mince
  • 2 tbspns breadcrumbs
  • 2 cloves of garlic
  • 1 brown onion


  • 1 kilo blanched diced tomatoes
  • 1 can diced tomatoes
  • Your favourite seasonings
  • Some oregano
  • ½ tspn rosemary
  • 1 onion
  • 1 capsicum chopped
  • 300 gms sliced mushrooms
  • 2 cloves garlic


  • Boiling water
  • 200 gms no. 5 spaghetti


  • Some grated parmesan cheese
  • Some fresh basil leaves


-In a chopper, put everything given for meatballs and process. Make small balls out of this mixture.

-Heat oil and fry meatballs.

-Boil and strain pasta according to the instructions given on the backside of the packet.

-Heat oil and fry garlic and onion until it is translucent.

-Add tomatoes and cook it covered on low heat until the tomatoes are loose.

-Add herbs spices capsicum and your favourite seasonings and mix. (I added salt, red chilli flakes, black pepper, white pepper and lemon) Add fried meatballs and cook covered for another 2 minutes.

-Now with a slotted spoon take out the meatballs in a separate bowl. Mix boiled pasta with marinara sauce.

-Divide the pasta into 4 – 6 portions. Place each portion in a bowl or shallow plate. Put some meatballs on top and garnish with some grated Parmesan cheese and basil leaves.

-Serve hot.

Chicken Meatball Spaghetti

One of my favourite dishes ……

Ayesha’s Kitchen



  • ½ kg chicken mincemeat
  • 1 tspn fresh parsley
  • 1 tspn chopped garlic
  • 2 tbspns bread crumbs
  • ½ tspn salt/ chicken salt/ chicken stock powder


  • 1 jar Napolitano sauce OR Homemade Napolitano sauce

For Home made Sauce:

  • 1 tbspn extra virgin olive oil
  • 1 shallot chopped
  • 2 cloves garlic, minced
  • 2 large sprigs fresh thyme
  • 800g to 1 kg tinned tomatoes
  • 2 fresh tomatoes chopped
  • ½ capsicum chopped
  • 1 can champignons (sliced)
  • Some salt and pepper
  • ¼ tspn parsley
  • ¼ tspn oregano
  • 1 green chilli chopped
  • Some cayenne pepper


  • 1 pack No. 5 spaghetti
  • Water for boiling
  • Some freshly grated sharp parmesan cheese (for garnishing)
  • Some fresh/ dried parsley chopped (for garnishing)


-To make the Napoli sauce: Heat oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic and sauté for 2 minutes, then add thyme and tomatoes and bring to the simmer.

-Simmer very gently uncovered over medium-low heat stirring occasionally for 30 minutes or until the tomatoes have broken down and the sauce has thickened. Add a little water during the cooking process if the sauce thickens too much.

-Remove and discard the thyme stems and season to taste with salt and pepper and add other herbs, spices and vegetables.

-While the sauce is simmering, bring a large pot of salted water to the boil. Now it’s time to make the meatballs. Combine the chicken, breadcrumbs, parsley, Dijon mustard and other ingredients in a large mixing bowl and season with salt and pepper.

-Using your hands, gently mix until just blended. Be careful not to over mix the meat as it will toughen it up.

-Form the mixture into 12 – 18  meatballs, dipping your hands in a bowl of cold water to stop the chicken from sticking.

-Heat the oil in a large heavy-bottomed frying pan over medium heat.

-Cook the meatballs until golden brown all over, about 2 minutes.

-Using a slotted spoon, transfer the meatballs to the tomato sauce and simmer gently until the meatballs are cooked through, about 5 minutes.

-Meanwhile, add the spaghetti to the boiling water and cook according to the packet directions until al denté, stirring occasionally to prevent sticking.

-With a slotted spoon take out the meatballs from the sauce.

-Drain the spaghetti and toss the pasta with some of the Napoli sauce, season to taste with salt and pepper, and divide the pasta between four serving bowls. Divide the meatballs and remaining tomato sauce evenly between the four bowls of pasta.

-Serving suggestion: Sprinkle the grated parmesan cheese on top and serve.

Beef Lasagna

Simple Beef Lasagne is a lovely recipe, do try this if you are Italian food lover …



  • 2 cans of diced tomatoes
  • ½ tspn oregano, thyme, rosemary and crushed black pepper
  • Some salt
  • 1 tspn paprika
  • 4 tbspns olive oil
  • 2 tbspns chopped onions
  • 4 tbspns chopped capsicum
  • 1 tbspn chopped zucchini
  • 250 gms beef mince


  • 1 ½ cup whole milk
  • 1 scoop of butter
  • 1 tbspn plain flour
  • Some salt and pepper


  • 10 lasagne sheets
  • 1 cup parmesan cheese
  • 1 cup mozzarella cheese
  • 2 Tomato Slices


-Heat oil and add mincemeat. Stir fry for 15 minutes on low heat.

-Meanwhile in a  sauce add diced tomatoes and all other ingredients and let it cook on low heat for 10 minutes or until its like a chunky tomato sauce.

-Add the sauce in fried mincemeat and mix. Remove from heat.

-Boil milk and Heat some butter in a saucepan. Add flour and mix well. Now add boiling hot milk with constant whisking. Stir until it become thick. Remove from heat.

-Boil lasagne sheets and drain access water.

-Preheat oven to 180 degrees Celsius.

-In a Pyrex baking tray scoop some béchamel sauce on its base and spread.

-Now spread a layer of boiled lasagne pasta and then some béchamel and mincemeat sauce. Sprinkle some parmesan cheese and mozzarella cheese and then cover it with the other boiled pasta and repeat the process again until the ingredients are finished.

-At the end top it with some cheese and tomatoes and bake on 180 degrees Celsius for 10 minutes.



Tasty and easy beef lasagne is ready to serve.

Ayesha's Kitchen


-Add boiling hot milk in butter and flour when making béchamel sauce.

-Boil lasagne sheets 2 at a time so that they don’t stick to each other.


This will serve 3 – 4 persons easily.

Easy Mincemeat Pasta

The easiest way to cook tasty and juicy, aromatic pasta …


  • ½ kg beef/ chicken/ lamb mincemeat
  • 1 carrot chopped
  • 1 spring onion chopped
  • 1 white onion chopped
  • ½ bell pepper chopped
  • 2 cups traditional tomato pasta sauce
  • 1 pkt. Macaroni or spirals boiled
  • 1 garlic clove crushed
  • Some salt and pepper
  • 4 tbspns olive oil
  • ½ cup parmesan cheese (grated)
  • ½ cup mozzarella cheese (grated)


-Boil pasta according to the instruction given of the backside of the packet.

-In a skillet, heat oil and stir fry garlic. After sometime add mincemeat and let it cook on low heat for 15 minutes. Add salt, pepper and all other ingredients.

-Cook well for 10 minutes.

-Stir in boiled pasta.

-Grease a pyrex tray and place all the mixture in it.

-Top it with some grated parmesan and mozzarella cheese and bake in a preheated oven (200 degrees Celsius) for 10 – 20 minutes or until he cheese melts and turns into golden red.

-Take it out from oven and serve.


Tasty and tangy mincemeat pasta is ready to serve.

Ayesha's Kitchen


-Use fresh vegetables and chop them well.


This will serve 4 persons easily.