Spaghetti bolognese? Delicious! The only thing that could make it better? Topping it with cheese and baking! Bolognese pasta bake is super simple, delicious and always a hit with the kids. It’s the perfect midweek family dinner.
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Every week, when I write my meal plan for the coming week, I ask the kids if they’ve got any requests.
Undoubtedly, one of them will say “spaghetti bolognese” (other favourites include chilli and cottage pie. They like a beef mince-based dinner!).
They’d eat Bolognese every week quite happily. Maybe twice a week.
But I get bored; I like variation, even if it’s a variant of the same thing.
This bolognese pasta bake has everything that makes bolognese so popular, with added melted cheese!
It’s a nice change, but similar enough that the kids still love it. If anything, I like Bolognese pasta bake more than spaghettini Bolognese!
Why I Love Bolognese Pasta Bake
To be honest, it’s hard not to love a pasta Bolognese bake!
- It’s a proper kid favourite, which makes my life much easier. The whole family love it.
- Using conchiglie pasta means the shells fill up with meat and sauce. Delicious!
- Cheesy Bolognese pasta bake is easy.
- You can use this bolognese recipe with a regular spagbol, too.
- It’s a pasta bake recipe. The best comfort food going!
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Ingredients For Bolognese Pasta Bake
When I make this easy bolognese pasta bake, I use:
Conchiglie Pasta – I love how the sauce and meat fill the shells.
Cooking Spray – Or olive oil.
Onion – I’ve used yellow here, but sometimes make it with red.
Garlic Puree – Yes, I’m a big garlic cheat. You can use fresh if you prefer.
Beef Mince
Red Wine – You can skip this, but it adds a nice flavour.
Tinned Chopped Tomatoes
Beef Stock Cube
Tomato Puree
Bay Leaves
Dried Basil
Dried Oregano
Salt and Pepper
Mature Cheddar
Mozzarella
You’ll Also Need
To make an easy beef bolognese pasta bake, you need:
- Sharp knife and chopping board.
- Saucepan and sieve or colander.
- Large, heatproof, flameproof dish. I use something like this (affiliate link).
- Cheese Grater
- Spatula or spoon.
- Serving spoon.
How to Make Bolognese Pasta Bake – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Cook the pasta to the packet instructions for half of the time, or less if you like it really firm. Drain it, rinse it in cold water to stop it from sticking together, and leave it on one side until needed.
Step Two
Spray a non-stick, heatproof, flameproof dish with cooking spray.
I use my large cast-iron Dutch Oven, which can be used in the oven and on the hob. If you haven’t got a dish that can do both, prepare your bolognese in a frying pan before tipping it into an ovenproof dish, stirring in the pasta, covering it with cheese and baking.
Step Three
Warm over a medium heat on the hob.
Step Four
Add the onions and fry for 5 minutes, stirring often until they are starting to soften.
Step Five
Stir through the garlic puree. If you are using fresh garlic, cook for a few minutes before moving on to the next step.
Step Six
Add the minced beef, breaking up with a spatula.
Step Seven
Cook for 5 minutes, stirring often, until the mince has browned.
Step Eight
Pour in the wine and bring to a simmer.
Skip this entirely if you prefer not to cook with wine.
Step Nine
Simmer for 3 minutes, stirring occasionally.
Step Ten
Add the chopped tomatoes, tomato puree, bay leaves, oregano, basil and a good pinch of salt and pepper.
Step Eleven
Crumble in the stock cube.
Step Twelve
Stir well and bring to a simmer.
Step Thirteen
Reduce the temperature if necessary and cook on a low simmer for 30 minutes, stirring occasionally.
Step Fourteen
After 30 minutes, remove from the heat and preheat the oven to 180 degrees C.
Step Fifteen
Tip the part cooked pasta into the cooking dish with the bolognese and mix well. You want the sauce and meat to really get into the shells.
Step Sixteen
Top with grated cheddar and mozzarella, sprinkling over evenly for a nice cheesy topping.
Step Seventeen
Bake for 20-30 minutes, until the sauce is bubbling and the cheese top is golden brown.
Step Eighteen
Carefully remove from the oven.
Top Tips
- Cook the pasta how you like it. If you like firm pasta, precook for less time. Half of the packet instructions works for us.
- Simmer your Bolognese until it’s reduced quite a bit. You don’t want a watery sauce.
- I love using conchiglie, but any pasta with ridges or gaps for the sauce to settle in will work well.
- Leave your Bolognese pasta bake to settle for around 5 minutes when you take it out of the oven. The sauce will sink to the bottom if you cut into it straight away.
Serving Suggestions
You can serve this bolognese pasta bake as it is. If you want to add more, a portion of steamed veggies, a side salad, or a serving of garlic bread will be lovely.
Variations
When you make this recipe for Bolognese pasta bake, there are a few things that you could do differently.
Use Store-Bought Bolognese Sauce
I love making my own bolognese. It’s easy and always tastes better than a store-bought sauce.
But that doesn’t mean I don’t use the odd jar to save time on a busy weeknight!
You can simply stir a store-bought jar through the mince and onion to make this recipe if you want to. Bolognese pasta bake with jar sauce is fine.
Add Extra Veggies
Adding diced peppers once your mince is brown is a fantastic way to add extra nutrition and flavour.
Use Different Cheese
Mozzarella is great because it melts really well, and a mature cheddar adds a sharp flavour.
You could also use parmesan or even try other cheeses.
Use Different Pasta
Conchiglie and rigatoni are my favourite pasta bake options and are both perfect for a baked bolognese pasta.
Things with holes or ridges are best, but you can try anything.
Air Fryer Bolognese Pasta Bake
I love making pasta bake in the air fryer.
For an air fryer pasta bake, you may need to reduce the quantities, depending on how big your air fryer is. If you’ve got two drawers or baskets, you can divide the pasta bake between two cooking dishes and bake both simultaneously.
I bake air fryer pasta bake in silicone moulds (affiliate link), which fit in my air fryer well.
Prepare as in this recipe before pouring into a dish suitable for your air fryer, topping with cheese and air frying at 180 degrees C for 10-15 minutes until the cheese is golden brown.
Leftovers
Baked pasta bolognese Leftovers can be reheated the next day.
Place in a suitable dish and microwave for a few minutes, or bake for 10-15 minutes until piping hot.
Storage
Remove leftovers from the cooking dish to cool quickly on the side before covering and placing it in the fridge for 1-2 days.
Can I Freeze Bolognese Pasta Bake?
Yes, you can freeze bolognese pasta bake in a suitable tub for up to 2 months. Thaw in the fridge before reheating, and make sure it’s piping hot before serving.
FAQ
I cook pasta for around half of the time on the packet. Technically, you don’t need to. It will cook in the sauce, but it would be very firm. It depends on how you like your pasta.
Any. Pasta with ridges or holes, like rigatoni or conchiglie, is best, as it gives the sauce places to stick, but you can use any pasta.
Other Recipes
If you like this recipe for bolognese pasta bake, you might also want to try:
- Chicken and Chorizo Pasta Bake
- Chilli Pasta Bake
- Pizza Pasta Bake
- Sausage Stroganoff with Pasta
- Haggis and Lamb Meatballs
- Air Fryer Mac and Cheese
- Sweet Chilli Chicken Spaghetti
Recipe Card
Bolognese Pasta Bake
Ingredients
- 250 g Conchiglie Pasta (Cooked to packet instructions but for half the time)
- Cooking Spray (Or a splash of oil)
- 1 Onion (Diced)
- 1 Teaspoon Garlic Puree (or two crushed cloves of fresh garlic)
- 500 g Beef Mince
- 150 ml Red Wine
- 800 g Tinned Chopped Tomatoes
- 1 Beef Stock Cube
- 2 Tablespoons Tomato Puree
- 2 Bay Leaves
- 1 Teaspoon Basil
- 1 Teaspoon Oregano
- Pinch Salt and pepper
- 50 g Mature Cheddar (Grated)
- 100 g Mozzarella (Grated)
Instructions
- Drain the part cooked pasta and rinse in cold water. Set to one side.
- Spray a non-stick, heatproof, flameproof dish with cooking spray.
- Warm over a medium heat on the hob.
- Add the onions and fry for 5 minutes, stirring often until they are starting to soften.
- Stir through the garlic puree (cook for a few minutes if using fresh).
- Add the mince, breaking up with a spatula.
- Cook for 5 minutes, stirring often, until the mince has browned.
- Pour in the wine and bring to a simmer.
- Simmer for 3 minutes, stirring occasionally.
- Add the chopped tomatoes, tomato puree, bay leaves, oregano, basil and a good pinch of salt and pepper.
- Crumble in the stock cube.
- Stir well and bring to a simmer.
- Reduce the temperature if necessary and cook on a low simmer for 30 minutes, stirring occasionally.
- After 30 minutes, remove from the heat and preheat the oven to 180 degrees C.
- Tip the part cooked pasta into the cooking dish with the bolognese and mix well.
- Top with grated cheddar and mozzarella, sprinkling over evenly.
- Bake for 20-30 minutes, until the sauce is bubbling and the cheese top is golden brown.
- Carefully remove from the oven and leave to stand for around 5 minutes before serving.
Notes
- I use a cast-iron Dutch oven, which is suitable for use on the hob and in the oven. If you haven’t got a dish that can do both, prepare your Bolognese in a large frying pan, but transfer to an ovenproof dish when you mix in the pasta and top with cheese, ready to bake in the oven.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
