Bolognese Pasta Bake
Turn leftover Bolognese into a cheesy pasta bake that is hearty, comforting and perfect for an easy family dinner.
Servings: 6 portions
Calories: 446kcal
Ingredients
- 400 g of Wholewheat fusilli pasta
- 2 portion of Leftover bolognese
- 80 g of Mature cheddar grated
- 50 g of Mozzarella torn
- 20 g of Parmesan grated
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Put 400 g of Wholewheat fusilli pasta into a pan of boiling water and simmer for 12 minutes.
- Put the cooked pasta into a baking dish and add 2 portion of Leftover bolognese.
- Mix the bolognese into the pasta.
- Top with 80 g of Mature cheddar, 50 g of Mozzarella and 20 g of Parmesan.
- Put into the oven for 20 minutes, until heated through.
Notes
- Make this a little bit more indulgent by mixing some breadcrumbs with the cheese before crumbling it on top.
- If you want the top of this pasta bake to go really crispy, then you can put it under the grill (broiler) for a couple of minutes.
- Reserve a little of the pasta water to add to the sauce to make it nice and silky.
- Do not overcook the pasta before baking. Slightly undercooked pasta works best, as it will continue cooking in the sauce.
- Make sure the Bolognese is saucy enough. Pasta absorbs liquid as it bakes, so a dry sauce will result in a dry pasta bake. Add a splash of water, stock or passata if needed.
- Grate the cheddar yourself if you can. Pre-grated cheese often has anti-caking ingredients, which can stop it melting as smoothly.
- Let the pasta bake sit for 5 minutes before serving. This helps it hold together a little better and makes it easier to portion.
Nutrition
Serving: 1portion | Calories: 446kcal | Carbohydrates: 56g | Protein: 25g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 39mg | Sodium: 541mg | Potassium: 497mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1037IU | Vitamin C: 8mg | Calcium: 268mg | Iron: 4mg
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