BOLOGNESE PASTA BAKE
Steps:
- Pre-heat the oven to 200ºc.
- Combine the bolognese, bechamel and cooked pasta and mix well. Add a little of the pasta cooking water to loosen the consistency, if necessary.
- Transfer half of the pasta to an oven-proof casserole dish then sprinkle over half of the cheese.
- Add the remaining pasta and top with the rest of the cheese.
- Place in the oven and bake until bubbling and the top is golden.
- Remove from the oven and allow to rest for 10 minutes before serving.
Nutrition Facts : Calories 527 kcal, Carbohydrate 49 g, Protein 28 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 79 mg, Sodium 428 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STUFFED PASTA BAKE BOLOGNESE
Combine two favourites - bolognese and stuffed pasta shells - to make the ultimate pasta bake. Serve bubbling from the oven for true comfort food
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 2h30m
Number Of Ingredients 18
Steps:
- To make the bolognese, heat the oil in a wide ovenproof pan over a medium heat. Fry the onion, celery and carrot with some seasoning for 20 mins until soft and lightly golden. Tip in the beef mince, turn up the heat and fry, stirring regularly, for another 10 mins until the mince browns. Add the garlic, fry for a minute, then pour in the wine and bubble for a few mins more, scraping the pan to release any bits. Stir through the purée, bay leaves and tomatoes, with a canful of water. Simmer for 1½ hrs, covered for the first hour, then remove the lid and bubble until the tomatoes have broken down. Season with salt, pepper, the sugar and balsamic vinegar.
- Tip the pasta shells into a large heatproof bowl with a pinch of salt, and pour over a kettle of boiled water. Cover and leave to soften for 15-20 mins - they need to retain some firmness so you can fill them.
- Heat the oven to 200C/180C fan/gas 4 and drain the pasta. Use a fork to mash the mascarpone with the mozzarella, chopped basil, garlic and some black pepper in a bowl.
- The bolognese should be a little wetter than you'd like as the pasta shells will absorb some of the liquid as it bakes. Remove from the heat, giving it a final stir. Using a teaspoon, fill the pasta shells with some of the mascarpone mixture, pressing the mix in with your index finger. Nestle the shells into the sauce, filled-side up. Bake for 20-30 mins until the top is golden and bubbling, and the pasta is tender. Grate over some parmesan and finish with a few basil leaves.
Nutrition Facts : Calories 630 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium
BOLOGNESE BAKE
Give your bolognese a new lease of life with penne pasta and crème fraîche
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Heat grill to high. In a large, non-stick frying pan, fry the mince until browned. Add the garlic, sugar and herbs, and cook for 1 min more. Pour over the passata, add seasoning, then simmer while you cook pasta, following the pack instructions.
- Meanwhile, mix the crème fraîche and Parmesan. Spoon half the mince into an ovenproof dish. Mix the rest with the pasta and pour this on top. Drizzle over the Parmesan cream and grill until golden and bubbling. Serve with salad and garlic bread.
Nutrition Facts : Calories 449 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 0.85 milligram of sodium
BAKED BOLOGNESE
Provided by Dave Lieberman
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the tomato sauce:
- Preheat oven to 350 degrees F.
- Add oil to large skillet over high heat. Add ground beef and saute, breaking up the meat into crumbles as it cooks. Add garlic, oregano and chili flakes and cook a couple minutes. Add tomatoes and season, to taste, with sugar, salt and pepper. Simmer for 10 minutes.
- For the bechamel:
- In a large saucepan melt butter over medium-high heat until bubbling. Add onions and saute until translucent. Sprinkle with flour, stirring constantly and cook until the mixture begins to thicken. Gradually whisk in the wine, if using, and then gradually whisk in the milk and nutmeg and cook until smooth, thick and creamy. Combine the meat sauce and pasta, and then pour in half the pasta mixture. Spoon half the bechamel over the pasta and top with half the cheese. Repeat with the remaining ingredients. Bake 30 to 45 minutes until browned and bubbly.
GNOCCHI BOLOGNESE BAKE
From the Australian Magazine Super Food Ideas. The recipe uses Swiss cheese, but I used a mix of tasty, Parmesan and mozzarella. Even my husband who claims not to like gnocchi enjoyed this,
Provided by JustJanS
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200c. Heat oil in a frying pan over medium heat; add onion and garlic and cook for 5 minutes or until soft.
- Add beef and cook, stirring to break up mince, for 5 minutes or until browned.
- Add pasta sauce and season with salt and pepper.
- Bring to the boil, then reduce heat to medium and simmer for 10-15 minutes or until sauce has thickened.
- Meanwhile, bring a saucepan of salted water to the boil and cook gnocchi partially (about 3 minutes should do) then drain. Gnocchi will finish cooking in the oven!
- Spoon meat sauce into a baking dish (6cm deep, 24X30cm base).
- Top with gnocchi, sprinkle with cheese, then bake for 15-20 minutes or until cheese is melted and browning and sauce bubbling at edges.
Nutrition Facts : Calories 418.1, Fat 24.1, SaturatedFat 10.2, Cholesterol 104.2, Sodium 612.3, Carbohydrate 14.8, Fiber 0.7, Sugar 10, Protein 33.9
BAKED PENNE BOLOGNESE CASSEROLE
This recipe is from meals.com. It is extremely affordable, quick and tasty. I find you really need the wine for the flavour. Great for leftovers or to freeze.
Provided by CC G
Categories Penne
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- PREHEAT oven to 350°F.
- COMBINE beef, onion and garlic in large saucepan; cook over medium-high heat, stirring occasionally, for 5 to 6 minutes or until beef is no longer pink. Drain. Stir in tomato paste, water, milk, wine, bouillon and Italian herb seasoning; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
- LAYER ingredients as follows in 13 x 9-inch baking dish: half of pasta, half of sauce and half of cheese. Repeat layers; cover.
- BAKE for 20 to 25 minutes or until heated through.
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