Bolognese Pasta Bake
User Reviews
5
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Prep Time
3 mins
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Cook Time
32 mins
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Total Time
35 mins
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Servings
6 portions
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Calories
461 kcal
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Course
Main Course
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Cuisine
Italian
Bolognese Pasta Bake
Description
This recipe begins by boiling fusilli pasta until tender, then draining it. The warm pasta is combined with slow cooker bolognese and chopped fresh basil for an herbaceous note. The mixture is then placed into a baking dish and covered with grated mature cheddar and mozzarella to provide creamy, melted cheese topping.
Baking at a moderate oven temperature allows the cheese to melt evenly, creating a golden, gooey crust that complements the savory meat sauce. The pasta bake offers a filling, layered taste, with the basil adding a fresh balance.
This dish suits a main meal and can be served with green vegetables or salad. It is customizable by adding grated courgette or spinach into the pasta mix for added veggies, or red chili flakes for heat. Mixing in cream cheese can add richness, while substituting with vegan alternatives can create a plant-based version.
To enhance texture, mix breadcrumbs with the cheese before baking for a slight crunch. Adding beans like kidney beans can introduce more protein and heartiness.
Ingredients
- 500 g fusilli pasta
- 2 portion Slow cooker bolognese or your favourite bolognese
- 50 g cheddar cheese grated, mature
- 50 g mozzarella cheese grated
- 5 g basil chopped, fresh
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Put 500 g Fusilli pasta into a pan of boiling water and simmer for 12 minutes.
- Drain the pasta, add it back to the pan with 2 portion Slow cooker bolognese and 5 g Fresh basil and stir well.
- Pour into a baking dish and top with 50 g Mature cheddar and 50 g Mozzarella.
- Cook into the oven for 20 minutes, until heated through and the cheese has melted.
Notes
- Mix breadcrumbs with the cheese before baking to create a crunchy topping.
- Add grated courgette or spinach to the pasta mixture for extra vegetables.
- Include red chili flakes for a spicy kick, or kidney beans for a chili con carne variation.
- Make a vegan version by using lentil or mushroom bolognese and vegan cheese.
- Stir in cream cheese for a creamier texture before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6portions
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 461kcal | 23% |
| Carbohydrates | 69g | 23% |
| Protein | 23g | 46% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 44mg | 15% |
| Sodium | 282mg | 12% |
| Potassium | 545mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1134IU | 23% |
| Vitamin C | 8mg | 9% |
| Calcium | 167mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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