Corned beef pasta bake with tomatoes and Worcestershire sauce, macaroni & mozzarella cheese topping is the perfect comfort food dinner.
This delicious throwback dish can be prepared in advance and the sauce cooks in the same amount of time as the pasta. Then all you need to do is throw it in the oven 15-20 minutes before you want to serve and dinner is done!
Baked Tomato and Corned Beef Macaroni
Whilst I love showing off with food and have more than my fair share of blingy recipes on my site, I also have a deep love for a dose of food nostalgia.
I have a particular fondness for corned beef, it was an ingredient I shunned for years, but it played a huge role in the food I was raised on, and I have embraced it once again.
Old-fashioned favourites like corned beef sandwiches and corned beef hash are joined on my site by dishes that I discovered later in life like panacalty and corned beef fritters.
Its latest appearance here is in the form of a corned beef pasta bake. A dish that doesn’t pretend to be Italian in origin.
Yes, there is pasta, and even tomatoes! But, the addition of my favourite condiment, Worcestershire sauce, tomato ketchup and of course, bully beef ground this dish in the flavours of my youth in the 1980’s.
It’s not only some delicious retro scran, it’s quick too!
The sauce comes together in the time it takes to boil some pasta. Then all you need to do is chuck it in the oven for 15-20 minutes and dinner is served.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, any form of short pasta would work fantastically in this recipe.
Everything from penne to spirali and fusilli to rigatoni all work a treat, although I do prefer this with smaller form macaroni.
Can I make this in advance?
Yes, you can put together the sauce, add the pasta then pop it into the fridge for 2-3 days. If you omit the corned beef until you are ready to cook, you can extend this to 4-5 days.
Then all you need to do is sprinkle on the cheese and bake it for around 20 minutes.
Do I have to add the tomato ketchup?
No, this dish is “fine” without it, but the sauce does become a little more basic, which is fine if that is wtht you want.
Can I “bake” this in an air fryer?
Yes, so long as your dish fits in the air fryer, knock yourself out. I would reduce the temperature to 190°C or 375°F and start checking the dish after 12-13 minutes.
Serving Suggestions
My corned beef pasta bake works perfectly well as a standalone dish that will provide you with a full belly.
I will often serve it with some salad leaves or a nicely dressed green salad to provide a bit of freshness.
If I am feeling particularly hungry I will add a side of garlic baguette or cheesy garlic bread.
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- Oven.
- 30cm or 12″ frying pan.
- 20cm or 8″ saucepan.
- Colander or sieve.
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- Grater.
- A combination of weighing scales, measuring cups and spoons.
Corned Beef Pasta Bake Recipe
Everyone loves a good pasta bake and this tinned tomato and corned beef number is delicious, and simple, a generous splash of Worcestershire sauce adds depth of flavour and it is baked with a cheesy topping.
Ingredients
- 200g (7oz) Tinned Corned Beef
- 200g (7oz) Dried Pasta, I use Macaroni, but any short pasta will work fine
- 1 Small-Medium (100g) Onion
- 2 Garlic Cloves
- 200g (7oz) Tin Chopped Tomatoes
- 3 Tbsp Worcestershire Sauce
- 3 Tbsp Tomato Ketchup
- 1 Tbsp Cooking Oil
- 1 Tsp Dried Thyme
- ½ Tsp Dried Rosemary
- ¼ Tsp Black Pepper
- ¼ Tsp Salt, Plus Extra to Boil the Pasta
- 75g (¾ Cup) Shredded Firm Mozzarella
- 25g (¼ Cup) Freshly Grated Parmesan Cheese
Instructions
- Begin by bringing a 20cm or 8" saucepan of well-salted water to a boil, I use 1½ teaspoons of salt in a pan this size.
- Cut the onion in half, peel it and then cut it into a 3-4mm (⅛") dice.
- Peel the garlic cloves and dice them as finely as you can.
- Remove the corned beef from the tin and cut it into a 1cm (just under ½") dice.
- Heat a 30cm or 12" frying pan over a medium-high heat and when it is hot, add the cooking oil.
- Fry the diced onion in the cooking oil for 2 minutes.
- As soon as you add the onions to the frying pan, throw the pasta into the boiling water and cook it until it is just under al dente, this will take 30-60 seconds shorter than it says on the packet.
- Add the garlic to the onions and cook for another minute.
- Pour the Worcestershire sauce into the pan, then add the tomato ketchup, tinned tomatoes, thyme, rosemary, salt and pepper. Give everything a stir and allow the sauce to cook until the pasta is ready.
- When the pasta is cooked, drain it and add it to the sauce along with the diced corned beef, stir to combine and transfer it to a 25cm x 15cm (10″ x 6″) baking dish. Now is a good time to taste it and add more salt if required.
- Sprinkle over the mozzarella and parmesan cheeses, then transfer it to a preheated oven at 220°C or 430°F and cook for 15-20 minutes.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 858Total Fat: 46gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 191mgSodium: 2786mgCarbohydrates: 43gFiber: 2gSugar: 6gProtein: 66g
Calorific details are provided by a third-party application and are to be used as indicative figures only.
P
Sunday 23rd of February 2025
In step 7, I think it should be saying "30-60 seconds shorter"...?
Brian Jones
Friday 28th of February 2025
Thanks P... Not sure what happened there, I have updated.
Cheers Brian