Easy Baked Creamy Bolognese Pasta

I absolutely love baked pasta dishes. Possibly so much so I could have lasagna every single day of the week, and still not get sick of it; if only I could be bothered to cook it every day!

So to satisfy this craving, I sometimes take the easy way out and do a more simple baked pasta; Creamy bolognese style sauce topped over some pasta (Penne or something similar; cooked “al dente”). With a generous load of grated cheese over the top. Baked until the cheese is golden brown.

Baked Bolognese Pasta – For two

250g Fresh Pasta – Penne or similar size/shape

2 Onions – finely chopped

2 cloves Garlic

3 Tomatoes

250g Beef mince – lean is tastier

Large Handful vegetable of choice – finely chopped, carrots/courgette/chestnut mushrooms are nice!

2-3 Tbsp Tomato Puree

2-3 Tbsp Single cream

Salt, Pepper, Red Chilli (if you like it hot), Oregano & Basil

200g Grated cheese – Cheddar or whatever you like

Sprinkle grated Parmesan over the top

Olive OIl for cooking

You start off with the sauce. Heat some olive oil, fry your garlic until it gets aromatic (Don’t burn it!) Add Black pepper, and if using dried herbs, add those as well. Add your onions and cook until they start to get soft. Season with some salt. Add vegetables, cook until their moisture evaporates, then add tomatoes and let them go soft to make a sauce, then stir in tomato puree.

Finally add the beef (You can opt to fry this before the tomatoes also, but it can go tough. If you want your sauce properly combined, the beef goes in when the sauce is wet). Season with Salt, Pepper, Chilli Powder (optional). If your tomatoes are very sour, add some sugar. If you like your sauce more pungent, season with a splash of balsamic vinegar.

Cook with lid on until all ingredients are properly soft. This can take around 20-30 mins. If need be add water and adjust seasoning. When your sauce is fully cooked, stir in some cream, cook the pasta. Fresh pasta takes around 4 minutes to cook, so it’s quite quick. Drain the pasta and combine it with the sauce. Put the mixture into an oven dish. Cover with grated cheese, garnish with some grated parmesan (Gives just a little extra flavour to the cheese crust!) and bake in the oven; 180 degrees C, around 10-15 minutes until the cheese is bubbly and getting golden.

I love this dish so much, even though we’re only two people, I tend to make twice the quantity and keep a full oven dish in the fridge to enjoy the next day… So, having remembered that I still have a full dish waiting for me at home, perhaps I’ll add a photograph soon!

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2 Comments »

  1. odzer Said:

    @ Hedonist : Sounds very good. I do something similar at times but I definitely like to have some basil in it. Unfortunately I am facing a basil crunch at the moment.

  2. hedonist666 Said:

    Well I know what you mean. Basil works extremely well with a tomato base. However I’m just too lazy to go out and buy fresh one 😉 a problem, I guess you would never have, considering you have the patience to grow the stuff!


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