We all love a relaxed evening where dinner is ready in under 30 minutes with minimal effort required. which is where this oven-baked pasta with bolognese comes in. If you have your own stash of Bolognese sauce in the freezer, then this is a good time to whip it out and stir it with pasta, some creamy mozzarella, Parmigiano Reggiano or parmesan, and an optional sprinkle of grated ricotta.
If you do not have some ready-made Bolognese sauce, click the link to make your own.
You can make this pasta bake a few hours ahead and reheat it when needed. And of course, the other upside is that you can pack it for lunch. Though I will be honest enough to say that I am not a fan of packing hot pasta meals for packed lunch. I would recommend you have this straight off the oven.
Oven-Baked Pasta With Bolognese Ingredients
Pasta: I used tortiglioni for this recipe because it’s suitable for holding heavy sauce. However, you can also use penne or other cylindrical-shaped pasta.
Bolognese: The recipe takes 22 minutes to make because I used an already-made bolognese sauce.
Cheese: While I used Parmigiano Reggiano for this recipe, alternative substitutes are parmesan or Grana Padano. If you do not have the dry ricotta, you can skip it altogether.
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This pasta recipe is more than a comfort food option, it’s family-friendly and easy to make. The eggplants liven up your basil tomato sauce, and the buffalo mozzarella and parmesan are just a little something to ensure it passes the comfort food test.
Oven-baked pasta with bolognese
(+5 rating, 1 votes)
Loading...A simple family-friendly oven-baked pasta dish with bolognese sauce, fresh mozzarella, Parmigiano Reggiano, and grated ricotta.
Ingredients
- 200g pasta
- 350g bolognese sauce
- 54g parmigiano reggiano
- 70g fresh mozzarella
- 50g grated ricotta (optional)
Instructions
If using frozen bolognese sauce, heat it up and set it aside
Bring water to the boil and cook the pasta, drain it 2 minutes before the recommended time on the pack
Preheat the oven to 200°C/392°F
Stir the Parmigiano, half of the mozzarella, and grated ricotta into the bolognese sauce. Stir the pasta through it and tip it into a baking dish.
Shred the leftover mozzarella over the pasta and bake uncovered for 10 minutes
Serve hot!
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