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Bolognese pasta bake recipe

203 ratings

Spaghetti Bolognese is a timeless family favourite - make it even better with this hearty Bolognese pasta bake recipe. With plenty of hidden veg and a melting cheese topping, this baked pasta with mince is the perfect wallet-friendly way to feed the whole family. You could even use leftover Bolognese to make it speedier! See method

Serves 4
10 mins to prepare and 40 mins to cook
737 calories / serving

Ingredients

400g conchiglie pasta shells
1 tsp vegetable oil
500g beef mince
1 onion, finely chopped
1 garlic clove, crushed
2 large carrots, peeled and diced
150g mushrooms, chopped
440g jar Hearty Food Co. tomato and herb pasta sauce
140g mature Cheddar, coarsely grated

Why not try...

Plant Chef meat-free mince
Made with pea protein and lightly seasoned mushrooms

If you don't have mince, cut open some sausages instead

Each serving contains

Energy
3105kj
737kcal 37%
Fat
22g 32%
Saturates
11g 56%
Sugars
11g 12%
Salt
2g 34%

of the reference intake
Carbohydrate 89.6g Protein 49.2g Fibre 4g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Bring a large pan of lightly salted water to the boil and cook the pasta shells for 10-12 mins until al dente.

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Add 1 tsp oil to a large frying pan and set over a high heat. Add the mince and fry for 5 mins until browned; you may need to do this in batches. Once browned, remove the mince from the pan and set aside.
Add the onion, garlic, carrots and mushrooms to the empty pan. Cook over a medium heat for 10 mins until the veg is beginning to soften.
Return the mince to the pan and pour over the pasta sauce. Season and simmer for 5 mins until the sauce is heated through. Tip in the cooked pasta and stir to combine.

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Tip the mixture into a large baking dish. Scatter with grated Cheddar and bake for 20-25 mins until golden.