Firinda Makarna, Turkish Baked Pasta with Spiced Mince
Short pasta tossed in tomato and pepper mince, topped with a thick bechamel and melted cheese until blistered and golden.
Made with Basic tomato sauce and White bechamel sauce and Soffritto. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15
- LevelEasy
- Costabout £1.36 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the bechamel, soffritto and tomato sauce first (see the base recipes). Heat the oven to 190°C (170°C fan) and butter a deep 30 x 20 cm dish.
- 2
Heat the olive oil in a large pan over a high heat. Brown the mince for 6 to 8 minutes, breaking it up, until no pink remains.
7 min - 3
Stir in your ready made soffritto, the tomato sauce, pul biber and mint. Simmer for 15 minutes until thick and glossy.
15 min - 4
Boil the penne in salted water for 2 minutes less than the packet time. Drain and stir through the meat sauce, then tip into the dish and level.
- 5
Warm the bechamel and pour it over the top, spreading it to the edges. Scatter with the cheese and a pinch more pul biber.
- 6
Bake for 30 to 35 minutes until blistered and golden. Rest for 10 minutes, then cut into squares.
33 min 20 s
Tips
- Pul biber (Turkish pepper flakes) is mild, sweet and fruity. Use half the quantity of ordinary chilli flakes if you swap them.
- Kasar is the Turkish cheese for this; mild cheddar or mozzarella melts in a similar way.
- Slightly undercook the pasta, as it finishes cooking in the oven and will soften further.
Storing and freezing
Keeps 3 days in the fridge once cooled within 2 hours, or 3 months frozen in portions. Reheat until steaming hot all the way through.
Questions
Can I make firinda makarna without mince?
Yes. Leave out the mince for a classic cheesy version, or use 400 g sauteed mushrooms and peppers. Keep the tomato layer for flavour.
What is kasar cheese?
Kasar is a mild, semi hard Turkish cheese that melts well. Mild cheddar, gouda or mozzarella are easy UK swaps.
Can I make it ahead?
Yes. Assemble, cool, cover and chill for up to 24 hours, then bake for an extra 10 to 15 minutes until hot in the middle.
More made with basic tomato sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.