Cheesy Bolognese Pasta Bake

5 from 45 votes

Cheesy Bolognese Pasta Bake

An easy weeknight dinner recipe, Cheesy Bolognese Pasta Bake.

Beef mince cooked with onions, pancetta, mushrooms, passata, garlic, tomato and optional chilli, if you like it spicy?

Mix the bolognese with cooked pasta shells, into a casserole dish, sprinkle with Mozzarella and Parmesan and oven bake.

A simple twist on the classic spaghetti bolognese.

Prep Time10

Active Time40

Total Time50

Course: Dinner, Main Course

Cuisine: British, Italian

Keyword: baked pasta, beef bolognese pasta bake, bolognese bake, bolognese meat sauce, busy weeknight meal, easy, family meal, good pasta bake, meat pasta bake, midweek meal, minced beef, pasta bake recipe, pasta shape, salmon and tomato pasta bake, simple

Yield: People

Calories: 475kcal

Author: Luke and Kay - Flawless Food

Ingredients

1 tablespoon Olive Oil
1 Onion or 2 shallots
500 g Beef Mince (1 lb) Lean 5% mince if wanting to keep low fat or 15-20% for best flavour
90 g Pancetta (3 oz) or substitute bacon lardons / chopped bacon
150 grams Mushrooms (5 oz) chopped
2 tablespoon Tomato and Garlic Puree or substitute with 2tbsp regular tomato puree and 1 clove of crushed garlic.
1 teaspoon Chilli Puree / 1 fresh finely chopped chilli or ½ teaspoon chilli flakes (Optional) Do not use or add more to your desired spiciness
500 grams Passata (2 ¼ cup) substitute with strained, sieved tomatoes or tin of chopped tomatoes
1 tablespoon Mixed Herbs We used Italian mixed herbs
1 Bay leaf
300 grams Pasta Shells (3 cups) or any pasta shape you like/have to hand
100 grams Cherry Tomatoes (about 12) optional
100 grams Mozzarella or medium-mature cheddar (1 cup) see note in the blog post about which cheese to use
Parmesan (if stronger taste desired)
Salt & Pepper

To serve (optional)

Fresh Basil or Parsley torn & scattered on top
Parmesan Cheese

Instructions

Fry onions/shallots in olive oil over medium heat for 5 minutes until soft and golden
1 tablespoon Olive Oil, 1 Onion
Add mince and pancetta, fry on medium heat, breaking down the mince with a spatula until the mince has just started to brown.
(Do not overcook at this point as it will dry the meat out, remember it will continue to cook in sauce & in the oven.)
500 g Beef Mince (1 lb) , 90 g Pancetta (3 oz)
Add mushroom and stir through.
150 grams Mushrooms (5 oz)
Stir through the tomato & garlic puree, chilli puree (if using), passata, herbs and season with salt & pepper before bringing to the boil. Leave to simmer for 15 minutes uncovered.
Preheat Oven at 180°C fan/ 200°C /400°F/ Gas Mark 6.
2 tablespoon Tomato and Garlic Puree, 1 teaspoon Chilli Puree / 1 fresh finely chopped chilli or ½ teaspoon chilli flakes (Optional) , 500 grams Passata (2 ¼ cup), 1 tablespoon Mixed Herbs, 1 Bay leaf, Salt & Pepper
Meanwhile, cook your pasta for ½ the recommended time stated on the packet. (remember it will continue to cook in the sauce in the oven so it's ok that it is still firm when drained)
300 grams Pasta Shells (3 cups)
Add cherry tomatoes & drained pasta to the sauce and stir through making sure it is well mixed.
100 grams Cherry Tomatoes (about 12)
Pour the pasta and bolognese into a large ovenproof casserole dish
Sprinkle with your choice of cheese
100 grams Mozzarella or medium-mature cheddar (1 cup) , Parmesan (if stronger taste desired)
Bake in the preheated oven (180°C fan/ 200°C /400°F/ Gas Mark 6) , uncovered for 15 minutes.
Finish with a sprinkle of fresh herbs and extra cheese
Serve as it is, or with salad or garlic bread.
Fresh Basil or Parsley, Parmesan Cheese

Video

Nutrition