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I’m a real fan of cooking from scratch. Often I will put a meal in my slow cooker. When I have the time to spare I look to cook fresh at dinnertime and this bolognese pasta bake was a recent meal I made. It took under 20 minutes from start to get it in the oven and it was delicious too.
Hot, hearty, and cheap to make here is the recipe for my bolognese pasta bake. Scroll down near the end of this post to see a printable bolognese pasta bake recipe card.
Ingredients for beef mince pasta bake:
250g beef mince (I used 5%)
1 Onion
2 Stalks of celery
Mushroooms, carrots, peppers or any other suitable vegetables you want to add (clear out the fridge!)
300ml beef stock
30ml tomato puree
500ml passata
2 tablespoons of basil
Salt & pepper
200g mozzarella
500g pasta (I used conchiglioni)
Method for my bolognese pasta bake recipe:
Fry off vegetables and mince. Personally, I don’t use oil as the mince will produce a little bit of fat.
Add passata, beef stock, tomato puree, basil and salt & pepper. Bring to the boil.
Simmer for 15 minutes.
Cook pasta while the bolognese is simmering.
Turn oven on to gas mark 5 (190c). Drain pasta.
Add pasta and half of bolognese mixture to an ovenproof dish. Mix together.
Top with remaining bolognese mixture and then top with grated or cubed mozzarella.
Cook for 20-22 minutes.
Serve with air fryer garlic bread and a side salad. Yum!
As you can see this is a pretty straightforward bolognese pasta bake. It tastes delicious, is healthier than jarred sauces and is so simple to prepare. While this is cooking you have just enough time to wash up, prepare your sides and get ready to slob on the sofa for the evening!
Delicious serving idea: Tear and share bread or homemade garlic bread
How to make my conchiglioni bolognese pasta bake recipe:
bolognese pasta bake
Ingredients
- 250 g beef mince I used 5%
- 1 Onion
- 2 Stalks of celery
- Mushroooms carrots, peppers or any other suitable vegetables you want to add (clear out the fridge!)
- 300 ml beef stock
- 30 ml tomato puree
- 500 ml passata
- 2 tablespoons of basil
- Salt & pepper
- 200 g mozzarella
- 500 g pasta I used conchiglioni
Instructions
-
Fry off vegetables and mince. Personally, I don’t use oil as the mince will produce a little bit of fat.
-
Add passata, beef stock, tomato puree, basil and salt & pepper. Bring to the boil.
-
Simmer for 15 minutes.
-
Cook pasta while the bolognese is simmering.
-
Turn oven on to gas mark 5 (190c). Drain pasta.
-
Add pasta and half of bolognese mixture to an ovenproof dish. Mix together.
-
Top with remaining bolognese mixture and then top with grated or cubed mozzarella.
-
Cook for 20-22 minutes.
-
Serve with garlic bread and a side salad. Yum!
Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.
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