Pasta Bake with Slow Cooked Mexican Beef with Beans

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  • 1 Pack Perfectly Balanced Mexican style Slow Cooked Beef with Beans
  • 2 cups baby spinach
  • 1 cup grated mozzarella cheese
  • 1 tablespoon grated parmesan cheese
  • 5 thin slices mozzarella (optional)
  • Mixed salad leaves to serve


  1. Preheat oven to 180C (fan forced). Cook rigatoni in a pot of boiling water according to packet directions.
  2. Drain and transfer the pasta to a large baking dish. Add the slow cooked beef with beans, baby spinach and grated cheese. Stir until well combined. Sprinkle with parmesan and scatter with thin slices of mozzarella (if using).
  3. Transfer the baking dish to the oven and bake for 15-20 minutes or until the slow cooked beef has warmed and the cheese has melted.
  4. Divide into 4 serves. Serve with mixed 4 salad leaves.