Bolognese Pasta Bake

Bit of a shame really to make something so basic on my 1 year anniversary of starting this blog and ironically it wasn’t even from one of my many recipe books but I needed to use ingredients in the fridge before going away. This is a good option if family members need to eat at different times in the evening as it keeps warm better in the casserole. We didn’t have any butternut squash to use but we agreed it would have been nice with roasted butternut squash in as well.


  • 500g minced beef
  • 1 large or 2 medium onions chopped
  • 3 cloves garlic
  • 2 sticks celery chopped small
  • 2-3 carrots chopped small
  • 1 400g tin chopped tomatoes or 400g fresh tomatoes
  • 2 tbsp tomato puree
  • 1 beef stock cube made up to 250 ml stock
  • 250ml red wine
  • chopped herbs, I used sage, thyme
  • 1 bay leaf
  • 200-250g spiral pasta
  • 1 pack mozarella
  • 40g grated parmesan


  1. Brown mince in frying pan then transfer to large saucepan using slotted spoon
  2. Drain off most of the fat then fry onions for 4 mins
  3. Add celery and carrots ad fry for another 5 mins
  4. Add crushed garlic and fry for a minute, then add onions and garlic to saucepan
  5. Add tomatoes, beef stock, wine, herbs and pinch cinnamon to saucepan and heat slowly
  6. Cook pasta in large pan of boiling water for specified time then drain
  7. Preheat oven to 180C
  8. Mix bolognese sauce and pasta and place in casserole
  9. Top with torn up mozarella, then grate parmesan on top
  10. Bake in oven for 20-30 minutes

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