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Jamie's veggie bolognese pasta bake recipe

Jamie's veggie bolognese pasta bake recipe

68 ratings

Jamie says: "The secret to this veggie pasta bake is all in the base. Cooking down the onion, garlic and carrot until sweet, soft and golden will bring bags of flavour and ensure this batch-cook beauty goes the extra mile." See method

  • Serves 6
  • 1 hr 25 mins
  • 424 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 2 carrots
  • 1 large onion
  • 2 garlic cloves
  • olive oil
  • 500g chestnut mushrooms
  • 400g tin green lentils
  • 400g tin quality plum tomatoes
  • 450g dried fusilli
  • 60g Cheddar
  • a few rosemary sprigs (optional)

Each serving contains

  • Energy

    1790kj
    424kcal
    21%
  • Fat

    10g 14%
  • Saturates

    3g 16%
  • Sugars

    9g 10%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 70.6g Protein 16.4g Fibre 5.1g

Method

Jamie Oliver 155x255

  1. Trim the carrots, peel the onion and garlic, then finely chop. Place a large, shallow heavy-based pan on a medium-low heat with 2 tbsp oil.Add the chopped veg and cook for10 mins, or until lightly golden and softened, stirring regularly.
  2. Put a couple of mushrooms aside for later, then trim and finely chop the rest. Add to the pan and cook for 10 mins, stirring regularly. Stir in the lentils (juice and all), the tomatoes and 1 tin of water, mashing it all up with a potato masher. Cover and leave it to bubble away for 50 mins on a low heat, stirring regularly and adding splashes of water if needed.
  3. With 10 mins to go, preheat the oven to gas 6, 200°C, fan 180°C. Cook the fusilli in a large pan of boiling salted water for a couple of mins less than the pack instructions, then drain, reserving a mugful ofthe starchy cooking water. Toss the pasta through the veggie Bolognese, loosening with 1-2 spoonfuls of reserved cooking water – you want it quite loose so that the pasta carries on cooking in the sauce in the oven.
  4. Tip into a 25 x 30cm baking dish and finely grate over the Cheddar. Finely slice the reserved mushrooms and pick the rosemary leaves (if using), toss in ½ tbsp oil, then lay on the top. Bake for 15 mins, or until bubbling and crispy on top. Lovely served with a rocket salad.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Jamie Oliver Recipes

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