Bolognese Pasta Bake

5 from 1 vote

Bored of the same old spaghetti bolognese? Try this easy, cheesy Bolognese Pasta Bake instead. Think of it like a no fuss lasagne - rich beef bolognese tossed with pasta and plenty of cheese before being baked to bubbling perfection. A great make ahead dinner, this one is a real crowd pleaser.

Prep Time5

Cook Time55

Bake Time20

Total Time1 20

Course: Pasta

Cuisine: Fusion

Servings: servings

Calories: 613kcal

Equipment

Dutch oven or large pot
Sharp Knife
Chopping Board
Food Processor optional
Spatula or wooden spoon
Large baking dish

Ingredients

500 grams lean beef mince (ground beef)* (1lb)
500 grams pasta shells (1lb)
2x400 grams tinned tomatoes (2x 14oz cans or one 28oz can)
1 beef stock cube or 2tsp beef bouillon or 1 cup beef stock
3 medium carrots
3 ribs celery
1 onion
3 cloves garlic
1 tsp dried oregano
1 tsp dried basil
1 tbsp tomato paste/puree
¾ tsp salt
75 grams cheddar cheese
125 grams mozzarella
250 grams ricotta cheese
150 grams peas (optional, about 1 cup)

Metric - US Measures

Instructions

First, prepare the bolognese. This can be done in advance - up to 3 days before if storing in the fridge.
Finely dice the carrot, celery, onion and garlic - I use a food processor to save time.
Heat a large Dutch oven over medium heat and add the oil. When hot, add the diced carrot, onion, garlic, celery and salt. Cook for about 5 minutes until starting to soften, but stir often and don't let it burn.
Add in the mince. Cook until it has browned all over, using a spoon or spatula to break it up as you go.
Add the tomato puree and herbs and crumble in the stock cube. Stir in the tomatoes then fill each tin ⅔ with water, swirl to make sure you collect all the leftover tomato, and pour into the pot. (should be about 1 cup of water. Skip this step if using prepared beef stock instead of a stock cube.)
Stir well and bring to a simmer. Turn the heat down to medium and allow to simmer without the lid for 30-45 minutes, stirring occasionally. Add more water if you feel the sauce is too thick.
While the bolognese is cooking, preheat the oven to 180c/350F.
Meanwhile, cook the pasta in salted water about 2 minutes less than packaging instructions - it should still have a good 'bite'. Drain, reserving a 1/2 cup of cooking water.
Add the peas, pasta and pasta cooking water to the bolognese sauce and stir well. Stir through the ricotta cheese until it has melted and blended into the bolognese sauce.
Pour into a large baking dish. Top with torn mozzarella plus grated cheddar.
Bake for 20 minutes until golden and bubbling.

Notes

*This recipe also works well with other types of mince - try lamb, turkey or do a mix of beef and pork mince, or beef mince and sausage meat.

Nutrition