Prep Time 10 minutes
Cook Time 1 hour
Keyword Easy
Servings 6
Calories 780 kcal


  • 500 g Macaroni elbows
  • Olive oil
  • 1 Medium onion finely chopped
  • 3 Garlic cloves crushed
  • 1 tsp Thyme leaves removed from sprigs
  • 1 tbsp Tomato paste
  • 425 g Canned crushed tomato
  • 680 g Canned corned beef broken up as per step 4
  • Pepper
  • 1 cup Cheddar cheese shredded
  • ½ cup Bread crumbs


  • Cook pasta in boiling water according to package directions. Drain under cold water to prevent sticking and set aside.
  • In a large fry pan, add oil, onion, garlic and thyme on medium heat until onions become transparent.
  • Stir in tomato paste and crushed tomatoes and simmer uncovered for 15 minutes.
  • Meanwhile, remove corned beef from cans onto a chopping board, break up by shredding with a fork and removing any large pieces of visible fats.
  • Add broken up corned beef into fry pan and simmer a further 10-15 minutes uncovered, stirring occasionally. Season with pepper to taste.
  • Meanwhile, preheat oven to 375 degrees F (190 C).
  • Remove from heat and stir in cooked pasta.
  • Layer a casserole dish with half the pasta mix, sprinkle with cheese. Layer remaining pasta mix, sprinkle with cheese and top off with bread crumbs.
  • Bake at 375 degrees F (190 C) for 20 minutes or until bread crumbs are golden brown.
  • Serve alongside garlic bread and season with tomato ketchup if preferred.

Bon appétit!


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