Make Ahead Bolognese Pasta Bake Recipes
BOLOGNESE PASTA BAKE
Steps:
- Pre-heat the oven to 200ºc.
- Combine the bolognese, bechamel and cooked pasta and mix well. Add a little of the pasta cooking water to loosen the consistency, if necessary.
- Transfer half of the pasta to an oven-proof casserole dish then sprinkle over half of the cheese.
- Add the remaining pasta and top with the rest of the cheese.
- Place in the oven and bake until bubbling and the top is golden.
- Remove from the oven and allow to rest for 10 minutes before serving.
Nutrition Facts : Calories 527 kcal, Carbohydrate 49 g, Protein 28 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 79 mg, Sodium 428 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
WEEKNIGHT BOLOGNESE
My Weeknight Bolognese takes only 30 minutes, but the hearty tomato sauce with ground sirloin, tomatoes, red wine (don't worry, the alcohol cooks off!), oregano and lots of spices tastes like it's been simmering on the stove all day. You can cook any boxed pasta that you have in the pantry; I prefer orecchiette ("little ears" in Italian) or small shells because they trap the sauce. A sprinkling of fresh basil, Parmesan cheese and a splash of cream at the end, and you have a delicious, satisfying dinner your whole family will love. To save even more time, you can make the sauce over the weekend and simply reheat it while you boil some pasta before dinner. And if you want to get a few extra vegetables into your kids, add some leftover cooked broccoli, cauliflower or peas to the finished sauce-they'll never suspect!
Provided by Ina Garten
Categories main-dish
Time 30m
Yield 4 to 5 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat and simmer for 10 minutes.
- Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil and the pasta, and cook according to the directions on the box.
- While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.
MAKE-AHEAD BOLOGNESE PASTA BAKE
Need a great make-ahead dinner recipe? Our Make-Ahead Bolognese Pasta Bake is a wonderful choice. Not only is it easy to prepare, but it can be frozen until ready to serve. And as an added plus, everyone is sure to love it.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, brown meat with vegetables and garlic in large skillet on medium heat. Stir in pasta sauce; cook 3 to 5 min. or until heated through, stirring frequently. Add cream cheese; cook and stir 2 to 3 min. or until completely melted. Remove from heat. Stir in 2/3 cup mozzarella.
- Drain pasta. Add to meat mixture; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with all remaining cheeses. Wrap tightly. Freeze up to 1 month.
- Heat oven to 400ºF when ready to serve casserole. Unwrap casserole; cover with foil. Bake 1 hour or until heated through, uncovering for the last 10 min.
Nutrition Facts : Calories 440, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 75 mg, Sodium 670 mg, Carbohydrate 46 g, Fiber 4 g, Sugar 9 g, Protein 28 g
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