This Bolognese Pasta Bake is a delicious alternative to spaghetti bolognese with a tasty creamy cheese sauce on top. The ultimate in family home cooking!
As the weather is starting to cool as we go into Autumn, hearty comfort food is most definitely back on my menu!
I made this Bolognese Pasta Bake on a whim last week. I had all the ingredients for Spaghetti Bolognese but fancied something a little bit different.
So I turned it into a pasta bake instead and made a creamy sauce to top it.
Once I’d made the classic bolognese sauce, I added it to a large oven dish and topped it with cooked pasta.
For the sauce I mixed together creme fraiche and milk, poured it on top and then finally added some grated cheddar cheese.
It all then goes into the oven for 15 minutes where the cheese will melt and brown giving a lovely crispy top to the pasta.
If you try my Bolognese Pasta Bake recipe please do leave me a comment and a star rating below. You can also share your pictures with me on on Instagram. I always love to see your creations!
Storing & Freezing The Bolognese Pasta Bake
Leftovers can be kept in a sealed container in the fridge for up to 48 hours. Reheat thoroughly on the hob or in the microwave.
This recipe can also be frozen and defrosted overnight in the fridge. Reheat as above.
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Bolognese Pasta Bake
Prep Time: 6 minutes- Cook Time: 35 minutes
- Total Time: 41 minutes
Yield: 5 1x
Category: Dinner
Method: Baked
Cuisine: Italian
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Pin RecipeDescription
This Bolognese Pasta Bake is a delicious alternative to spaghetti bolognese with a tasty creamy cheese sauce on top. The ultimate in family home cooking!
Ingredients
- 0.5 tbsp oil
- 1 onion, diced
- 2 garlic cloves, chopped
- 100g bacon lardons
- 2 carrots, diced
- 1 celery stalk, diced
- 500g beef mince
- 1 tin chopped tomatoes
- 250ml beef stock
- 2 tbsp tomato puree
- 2 tsp Worcester Sauce
- 0.5 tsp dried oregano
- 350g pasta
- 200ml creme fraiche
- 150ml milk
- 50g grated cheddar cheese
Instructions
- Add the oil, onion and garlic to a large frying pan and fry for 2 minutes.
- Add the bacon lardons and fry for another 1 minute before adding the carrots and celery and frying for another 2 minutes.
- Add the beef mince and cook for a couple of minutes until it has browned.
- Add the tinned tomatoes, beef stock, tomato puree, Worcester Sauce and oregano and mix well.
- Bring to the boil and then cook on a high simmer for 20 minutes.
- In the meantime cook the pasta in a saucepan according to the package instructions. When ready, drain.
- Preheat the oven to 180c.
- When the bolognese is ready, add it to a large baking dish. Then add the pasta on top.
- Mix the creme fraiche and milk together in a jug or mug and pour this over the top of the pasta.
- Finally, sprinkle on the grated cheese.
- Bake in the oven for 15 minutes until golden brown on top.
Notes
Leftovers can be kept in a sealed container in the fridge for up to 48 hours. Reheat thoroughly on the hob or in the microwave.
This recipe can also be frozen and defrosted overnight in the fridge. Reheat as above.
Rhiain Cooper says
Very nice variation of spag Bol. I use about half the amount of pasta recommended as I thought 350g was too much. Other than that, it was lovely. It took 20 mins in the oven to brown but all ovens vary.
★★★★
Sam says
I loved making this, it tasted delicious and was a lovely change from spaghetti!
★★★★★
melissa says
we all loved this recipe we added about 1 handful of mushroom cut really little I also added half red, half yellow capsicum and after i had put the sauce in i reduced the heat to low and let simmer found about 30ish mins IT WAS SOOOO TASTY