Bolognese Pasta Bake
A seriously comforting bolognese pasta bake - a family favourite recipe. With a rich bolognese sauce with mushrooms, rosemary, basil and oregano, topped with mozzarella and breadcrumbs.
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Ingredients
- 400 grams penne pasta
- 1 tablespoon olive oil
- 500 grams beef mince
- 1 onion
- 2 cloves garlic
- 1 small glass red wine
- 400 grams chopped tomatoes tinned
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 sprigs rosemary
- 250 grams chestnut mushrooms
- 200 grams grated mozzarella
- 50 grams breadcrumbs
Instructions
- Preheat the oven to 200 degrees celsius.
- Cook the pasta for 2 minutes less than the packet instructions state. Drain.
- Meanwhile, chop the onion and garlic and saute in a saucepan with the olive oil over a medium heat. Add the mince and allow to brown.
- Pour in the red wine and allow it to reduce, then tip in the chopped tomatoes, rosemary, basil, oregano and sliced mushrooms. Simmer for 10 minutes and season with salt and pepper to taste.
- Add the pasta and mix well, then transfer to an oven proof dish. Cover with a layer of the mozzarella and breadcrumbs, and put in the oven for 30-40 minutes (the longer the better) until golden, bubbly and crispy.
Video
Nutrition Facts
Bolognese Pasta Bake
Amount per Serving
Calories
749
% Daily Value*
Fat
28
g
43
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
86
mg
29
%
Sodium
434
mg
19
%
Potassium
926
mg
26
%
Carbohydrates
67
g
22
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
33
g
66
%
Vitamin A
314
IU
6
%
Vitamin C
8
mg
10
%
Calcium
266
mg
27
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- If the bolognese is very liquidy after adding the chopped tomatoes (it can be, depending on the water content of the meat you use), just simmer for longer to boil off some of the extra liquid. It’ll intensify the flavours too!
- If you want to inject some extra veg into this dish, consider celery, carrot, courgette, peas.
