There are many types of pasta available and so many different sauces to accompany the pasta; the number of combinations you could make is endless! When choosing pasta, try penne, rigatoni, spirals, shells, bows, spaghetti, fettuccine, gnocchi, cannelloni or lasagna. When it comes to sauce, tomato based sauces are popular with either meat or vegetables or both thrown in. Creamy sauces are another option. The recipes below use evaporated milk to add ‘creaminess’ to the pasta sauce. Pasta usually doubles its size when cooked; half a cup of uncooked pasta will give one cup of cooked pasta.


*Can be prepared early *Suitable to freeze (sauce only)
6 serves 25 serves 60 serves
Olive oil 1/2 tbsp 2 tbsp 3 tbsp
Garlic 1 clove 2 cloves 3 cloves
Brown onion 1 small 2 large 4 large
Carrot 1 large 4 large 10 large
Celery 2 stalks 1 kg 2.5 kg
Zucchini 1 large 4 large 10 large
Lean beef mince 400g 1.75kg 4kg
Crushed tomatoes 1 x 800g can 3 x 800g can 8 x 800g can
Brown lentils 1 x 125g can 1 x 400g can 3 x 400g can
Dried basil 1/2 tsp 1 tsp 1 1/2 tsp
Dried oregano 1/2 tsp 1 tsp 1 1/2 tsp
Spiral pasta (uncooked) 1 1/2 cups 6 cups 15 cups
Grated cheddar or parmesan cheese 1/4 cup 1 cup 4 cups


1. Finely chop onion, carrot and celery. Grate zucchini. Drain and rinse lentils.
2. Heat oil in large frying pan over medium heat. Add onion, garlic, carrot, celery and zucchini. Cook, stirring, for 3 to 4 minutes or until onion is tender.
3. Add mince. Cook, stirring and using a wooden spoon to break up mince, for 5 to 6 minutes or until mince is browned. (For larger quantities, this will need to be done in small batches.)
4. Add tomato, lentils, basil and oregano to pan. Reduce heat to medium-low. Cook covered, stirring occasionally, for at least 30 minutes or until sauce has thickened slightly.
5. Cook pasta in boiling water, following packet instructions, until tender. Drain.
6. Serve pasta with sauce over the top and a sprinkle of grated cheese.
7. Serve with pita bread or wholemeal dinner rolls.

This recipe is egg free
Top of page

Creamy tuna pasta

*Not suitable to freeze
6 serves 25 serves 60 serves
Penne pasta (uncooked) 1 1/2 cups 6 cups 15 cups
Broccoli florets 1 cup 4 cups 10 cups
Carrot 2 large 8 large 20 large
Water 50ml 200ml 500ml
Corn kernels 200g (1 cup) 800g 2 kg
Low-fat evaporated milk 1 x 185ml can 2 x 375ml can 5 x 375ml can
Cornflour 1 tsp 1 tbsp 2 tbsp
Tuna (in spring water) 1 x 425g can 3 x 425g can 8 x 425g can


1. Wash broccoli florets. Wash and finely slice carrots.
2. Cook pasta in large saucepan of boiling water, following packet instructions. Add broccoli 5 minutes before pasta is cooked.
3. Add carrots and water to large saucepan over low heat. Cover and allow to cook for 5 minutes or until carrots are soft.
4. Add evaporated milk and cornflour. Bring to the boil.
5. Drain tuna, add to pan. Simmer for 2 minutes.
6. Drain pasta and broccoli. Return to saucepan.
7. Add sauce to pasta and broccoli. Stir gently to combine.
8. Serve immediately.

This recipe is egg free

Variation: Vegetarian Pasta Bake

  • Replace penne pasta with shell pasta.
  • Replace tuna with sliced button mushrooms (120g for 6 serves, 500g for 25 serves, 1.2kg for 60 serves).
  • Once pasta and sauce are combined (Step 8), spoon into large baking dish.
  • Sprinkle the top with grated cheese (100g for 6 serves, 400g for 25 serves, 1kg for 60 serves).
  • Bake in oven at 180C for 30 minutes, until golden brown on top.
This recipe is vegetarian and is egg free


*Can be prepared early *Suitable to freeze
Top of page
6 serves 25 serves 60 serves
Ricotta cheese 375g 1.5kg 3.5kg
Instant lasagne sheets 225g 1kg 2.25kg
Parmesan cheese 1/4 cup 1 cup 2 1/2 cups


1. Preheat oven to 200C.
2. Prepare bolognese sauce, as in previous recipe (p. 61). (You will not need to cook the spiral pasta.)
3. Place small spread of meat sauce on the base of a large baking dish. Add one layer of lasagne sheets.
4. Top with layer of meat sauce and half the ricotta cheese.
5. Continue layering lasagne sheets and bolognese sauce, repeating until dish is almost full. Finish with layer of bolognese sauce.
6. Top with remaining ricotta cheese and sprinkle parmesan over the top.
7. Bake in oven at 200C for 1 hour.
8. Serve with wholemeal bread and mixed vegetables.

This recipe is egg free

Little fingers:Kids can help by sprinkling the cheese on top.