Crunchy bolognaise pasta bakes

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Serving 4 Regular
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250 g  Penne pasta

1 Tbsp  Olive oil

1   Brown onion, finely chopped

1   Carrot (peeled, finely grated)

500 g  Beef mince

500 g  Tomato pasta sauce

2 tsp  Thyme (finely chopped) plus some sprigs for decoration

1 c  Cheddar cheese (coarsely grated)

1   Baby spinach (trimmed, coarsely shredded)

1 packet   Mixed lettuce leaves

2 sticks   Celery (finely chopped)
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Step 1

Preheat oven to 200C. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.

Penne pasta
Step 2

Meanwhile, heat oil in a large frying pan over medium heat. Add onion, carrot and celery and cook, stirring, for 5 mins or until onion softens. Add mince and cook, stirring with a wooden spoon to break up any lumps for 5 mins or until mince changes colour and is cooked through. Add the tomato pasta sauce and thyme and cook for a further 5 mins or until sauce thickens slightly. Add the spinach and gently stir to combine.

Olive oil
Brown onion, finely chopped
Carrot (peeled, finely grated)
Beef mince
Tomato pasta sauce
Thyme (finely chopped) plus some sprigs for decoration
Baby spinach (trimmed, coarsely shredded)
Celery (finely chopped)
Step 3

Add the cooked pasta to the sauce and stir to combine. Season. Spoon pasta mixture evenly among four 2-cup (500ml) ovenproof dishes. Place on a baking tray. Sprinkle each dish evenly with cheddar and top with a sprig of thyme. Bake for 15-20 mins or until heated through and cheddar is golden brown. Serve immediately with lettuce leaves.

Penne pasta
Thyme (finely chopped) plus some sprigs for decoration
Cheddar cheese (coarsely grated)
Mixed lettuce leaves

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