Bolognese Pasta Bake
Bolognese pasta bake is the perfect midweek family dinner. Teaming two family favourites and adding extra cheese for a delicious and filling meal.
Servings 4 Servings
Calories 691kcal
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.