Twisty Bolognese Pasta Bake Recipes

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.

BOLOGNESE PASTA

Steps:

• For the basil pesto: Place basil leaves, grated cheese and garlic in the blender (with basil on the bottom).
• Add half of the oil and turn the blender on to medium, then add the rest of the oil and blend until smooth.
• Remove from blender and place in a bowl; check flavor and season with salt and pepper.
• For the Italian sausage: In a large mixing bowl, mix the three meats together. In a smaller bowl, mix the dried onion, garlic, fennel seeds, salt, oregano and black pepper together. Sprinkle the seasonings over the meat and mix until everything is incorporated.
• Preheat the oven to 275 degrees F.
• Line a sheet pan with nonstick wax paper and press the meat onto it, spreading it evenly in a 1/2-inch layer. Bake for 25 to 30 minutes. Remove from the oven and let chill completely in the fridge. Crumble up the sausage.
• For the bolognese meat sauce: Heat the olive oil in a large saucepan over medium-low heat, then add the onions, carrots and celery. Cook until the vegetables start to soften, then add 3 cups crumbled Italian sausage and cook for 1 minute. Add the flour and stir into the sausage, then cook for another couple of minutes, stirring occasionally. Add the wine to the pan and cook until evaporated. Add the marinara sauce, beef/chicken stock and bay leaf, then turn the heat to low and let simmer for 30 minutes. Give the sauce a taste and season with salt and pepper if desired.
• For the pasta: Cook the pasta according to the package directions in salted water (do not rinse the pasta with cold water when it is finished). Drain, then return it the cooking pot and toss it with the basil pesto.
• Place 1 cup pasta in a bowl, then top with 1/2 cup meat sauce, a tablespoon of the sour cream mix and grated Parmesan. If you wish, top with chopped fresh basil.

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.

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.

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!