Twisty Bolognese Pasta Bake 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.

BAKED BOLOGNESE

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.

BOLOGNESE PASTA BAKE

Steps:

• In a frying pan, fry beef in 1 tbsp of olive oil until brown and season with salt and pepper. Set aside.
• In a deep saucepan, heat oil and fry onions, peppers, garlic and herbs until onions are lightly colored.
• Preheat oven at 400°F.
• Stir in canned tomatoes and tomato puree, and season with salt and pepper. Simmer in low heat for 5 minutes.
• Add grated parmesan cheese and ground beef and simmer for 2 more minutes.
• In an oven-safe glass dish, layer pasta and bolognese beef. Sprinkle with Mozzarella cheese and bake for 15 minutes or until cheese is melted and golden brown.
• Take out of the oven, and let it stand for 5 minutes. Buon Appetito!

CHEESE, HAM AND VEGETABLE PASTA BAKE

Steps:

• Preheat the oven to 400°F Lightly grease a large baking dish or individual baking dishes with a teaspoon of the butter.
• Cook the pasta shapes in plenty of boiling, lightly salted water until just tender, about 8 - 10 mins, or according to pack instructions.
• At the same time, melt the butter in a large saucepan and sauté the onion, zucchini and baby corn for 5 minutes.
• Thoroughly drain the pasta and add to the vegetables. Stir in the tomatoes and the pasta sauce. Add the ham, then cut half the cheese into small cubes and stir through the pasta mixture with the chopped fresh herbs. Season to taste, then transfer to the prepared dish and level the top.
• Beat the eggs and yogurt together. Grate the remaining cheese and stir it into the egg mixture. Season with salt and pepper. Pour evenly over the pasta. Bake for 20-25 mins until set and golden brown. Serve, garnished with fresh herb sprigs.

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.

FIVE-SPICE PORK BOLOGNESE PASTA

Steps:

• Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
• Heat a large saute pan over medium-high. Add the pork and saute for 2 minutes, or until fat begins to render from the meat.
• Add the onion, celery, carrot and garlic. Saute until the carrots are tender, about 5 minutes.
• Stir in the five-spice powder and tomatoes. Bring to a simmer.
• Stir in the Parmesan, then season with salt and pepper.
• Stir in a bit of basil.
• Add the pasta, tossing to coat well.
• Serve topped with additional basil.

PASTA BAKE

Steps:

• Heat the oil in a large frypan over medium heat.
• Fry the onion until golden and tender.
• Add the garlic and cook a couple of minutes more.
• Add the beef and cook, breaking up the lumps with a fork, until all the meat has changed colour.
• Add remaining sauce ingredients, stir well.
• Simmer for about 30 minutes or until the sauce has thickened.
• Mix in cooked pasta and pour into a 2 litre casserole.
• Topping: Whisk together the cream and egg, and season to taste.
• Pour gently over the meat/pasta mix.
• Sprinkle over cheese, scatter this with the bacon.
• Cook in a moderate oven (190c) until custard is set and golden.
• about 30 minutes.

PINWHEEL PASTA BAKE

Steps:

• Bring a large saucepan of water to the boil, and add the pin wheels with a dash of olive oil.
• Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.
• Heat the sunflower oil in a large frying pan, and sauté the garlic for 2 minutes. Add the mushrooms and courgettes and cook covered, for 5 minutes, or until softened.
• Stir the chopped parsley and vegetable stock into the mushroom mixture, and continue to cook, covered, for a further 10 minutes. Add the pinwheels, and stir in the grated cheese.
• Preheat the oven to 200C (400F and Gas Mark 6).
• Transfer the pasta mixture to a deep casserole dish, and bake for about 20 minutes.
• Serve with warm, crusty bread.

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.