Simple Baked Pasta With Bolognese Sauce Recipes
SIMPLE BAKED PASTA WITH BOLOGNESE SAUCE
A super solid, super satisfying cold weather pasta casserole-kind of a deconstructed lasagna.
Provided by Katie Workman
Categories Main Course
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- Cook the pasta in a large pot of salted water according to package directions.
- While the pasta is cooking mix together the ricotta, Grana Padano, dried oregano, dried basil, salt and pepper in a medium-sized bowl.
- Drain the pasta and return it to the pot. Add the Bolognese sauce and stir to combine. Transfer the pasta to a shallow 2-quart baking dish. Spoon tablespoons of the ricotta mixture over the top of the pasta, tucking it down into the pasta slightly. Sprinkle the top with the grated mozzarella.
- Bake the casserole for about 30 minutes until everything is hot and the cheese is melted and the top is golden brown. Serve hot, with the basil sprinkled over the tip.
Nutrition Facts : Calories 596 kcal, Carbohydrate 54 g, Protein 34 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 96 mg, Sodium 1179 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
BAKED BOLOGNESE
Provided by Dave Lieberman
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the tomato sauce:
- Preheat oven to 350 degrees F.
- Add oil to large skillet over high heat. Add ground beef and saute, breaking up the meat into crumbles as it cooks. Add garlic, oregano and chili flakes and cook a couple minutes. Add tomatoes and season, to taste, with sugar, salt and pepper. Simmer for 10 minutes.
- For the bechamel:
- In a large saucepan melt butter over medium-high heat until bubbling. Add onions and saute until translucent. Sprinkle with flour, stirring constantly and cook until the mixture begins to thicken. Gradually whisk in the wine, if using, and then gradually whisk in the milk and nutmeg and cook until smooth, thick and creamy. Combine the meat sauce and pasta, and then pour in half the pasta mixture. Spoon half the bechamel over the pasta and top with half the cheese. Repeat with the remaining ingredients. Bake 30 to 45 minutes until browned and bubbly.
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