This is the Pasta Master Beef & Vegetable Pasta Bake. It consisted of rigatoni (20%) with a beef (15%) and tomato sauce (9% diced tomato and 4% tomato paste), containing vegetables (15%, including onion, carrot, celery, mushroom, and garlic). It was ready after baking in a preheated oven at 180ºC for 45 minutes.
Served hot, the pasta had a good al dente texture, though it lacked the slight bounce of freshly cooked pasta. The sauce featured shredded beef rather than mince, which absorbed the rich tomato sauce and cooked-down vegetables well, providing a meaty flavour with bits of mushroom retained for texture. The balanced seasoning mix of parsley and oregano came through nicely. We particularly enjoyed the crispy bits on top. Overall, though, the dish lacked the comforting quality of lasagne and was expensive for a pasta dish. While we would eat it again if given the opportunity, we would not repurchase it at full price.
This Pasta Master Al Forno Beef & Vegetable Pasta Bake contained 1.2 kg. It was produced in Australia and purchased in Sydney, Australia in 2024.