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Bolognese Pasta Bake
This Bolognese Pasta Bake is a rich and delicious comfort food dish that is a great way to use leftovers.
Prep Time
3
minutes
mins
Cook Time
32
minutes
mins
Total Time
35
minutes
mins
Allergen:
Dairy, Gluten, Meat
Servings:
6
portions
Calories:
461
kcal
Author:
Dannii Martin
Ingredients
500
g
Fusilli pasta
2
portion
Slow cooker bolognese
or your favourite bolognese
50
g
Mature cheddar
grated
50
g
Mozzarella
grated
5
g
Fresh basil
chopped
UK Metric Measures
-
US Customary Measures
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
Make this a little bit more indulgent by mixing some breadcrumbs with the cheese before crumbling it on top.
Give this dish a green veggie boost my mixing in some grated courgette (zucchini) and spinach when mixing it all together.
Like a kick of spice to your meals? Add some red chilli flakes in to the mix.
Add a can of kidney beans too and you have yourself a chili con carne pasta bake.
You can make a vegan version of this my making a lentil or mushroom bolognese and mixing it in to pasta and topping with your favourite vegan cheese.
You can make this dish creamier by mixing some cream cheese in to the cooked pasta.
Nutrition
Serving:
1
portion
|
Calories:
461
kcal
|
Carbohydrates:
69
g
|
Protein:
23
g
|
Fat:
15
g
|
Saturated Fat:
6
g
|
Cholesterol:
44
mg
|
Sodium:
282
mg
|
Potassium:
545
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
1134
IU
|
Vitamin C:
8
mg
|
Calcium:
167
mg
|
Iron:
3
mg