Cheesy Bolognese Pasta Bake 653cals Per Serve Food

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.

TWISTY BOLOGNESE PASTA BAKE

Steps:

• Cook the spiral pasta until tender.
• Cook lean beef mince in a frying pan until browned and spoon onto pasta.
• Empty jar of Pasta Bake (I use Leggo's) over mince and mix all together.
• Sprinkle with cheeses and back in a preheated oven on 190 degrees C for 20 minutes.
• Variation: add grated carrot and zucchini, or baby spinach and pine nuts.

STUFFED PASTA BAKE BOLOGNESE

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.

PASTA BOLOGNESE WITH CHEESE

Steps:

• Fry the onion, garlic, carrot and celery in the olive oil until softened.
• Add the bacon and fry for 3-4 minutes.
• Add the mushrooms, fry for 2 minutes, then fry the beef until brown.
• Add the wine, tomato paste, 3 tablespoons water, tomatoes and the sprig of fresh thyme; bring to a boil; cover and simmer for 30 minutes.
• Preheat the oven to 400 F; Cook the pasta.
• Meanwhile, place the milk, butter and flour in a saucepan; heat gently, whisking until thickened.
• Stir in the mozzarella and Parmesan cheeses and season.
• Drain the pasta and stir into the cheese sauce; uncover the Bolognese sauce and boil rapidly for 2 minutes.
• Spoon the sauce into a casserole; top with the pasta mixture and sprinkle with the remaining Parmesan.
• Bake for 25 minutes or until golden; Garnish with basil and serve hot.

CHEESY BOLOGNESE PASTA BAKE, 653CALS PER SERVE

Steps:

• Cook pasta according to packet instructions.
• Preheat oven to 180c.
• Brown mince in a non stick pan over medium heat with oil.
• Add bolognese sauce to mince once browned and simmer for 4 minutes.
• Combine pasta and mince mixture and spoon into ovenproof dish.
• Melt butter in saucepan over medium heat, adding flour and stirring for 1 minute.
• Remove from heat and stir in milk to thicken.
• Return to heat, adding egg and cheese, heating for 6 minutes.
• Spoon cheese mixture over mince and pasta in dish.
• Bake for 35 minutes or until golden.
• Serve with salad leaves and torn basil.