Bolognese pasta bake

Bolognese pasta bake

This oven-baked take on an Italian classic is ready in just one hour and can be frozen and reheated to enjoy for lunch the next day.

Prep time: 15 minutes

Cook time: 45 minutes

Servings: 4 people


  • 15ml olive oil
  • 100g reduced-fat, medium strength cheese, grated
  • 100g half-fat mozzarella, grated
  • 100ml single cream
  • 1 x 350g pack fresh egg penne
  • 2 tbsp tomato purée
  • 2 x 400g tins chopped tomatoes
  • 1 clove garlic, crushed
  • 350g closed-cup mushrooms, roughly chopped
  • 250g extra-lean steak mince
  • 1 stick celery, trimmed and diced
  • 1 large carrot, peeled and diced
  • 1 onion, diced
  • Crisp green salad, to serve


Warm the oil in a frying pan at a low heat.

Add the onion, carrot and celery; cook for 10 minutes.

Increase the heat to high, add the mince, mushrooms and garlic and fry for 5 minutes.

Add the tomatoes and purée; cook for 5 minutes more. Season.

Meanwhile, preheat the oven to Gas Mark 4, 180°C, fan 160°C.

Cook the pasta for 5 minutes.

Drain, then return to the pan with the cream and half of each of the 2 cheeses.

Mix and season.

Spoon half the pasta into a baking dish.

Top with half the beef mix.

Repeat with the remaining pasta and beef.

Sprinkle the remaining cheese on top.

Bake for 25 minutes, then leave to stand for 5 minutes, before serving with a crisp green salad.