Bolognese Pasta Bake

Chef's choice
This is comfort food at its finest!
Cooking time: 30 min
Cals 1269 · Prot 69 · Carbs 137 · Fat 49
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Lean beef mince
350 Grams
Brown onion
0.5 Piece
Garlic cloves
2 Piece
1 Piece
Olive oil
1 Tbsp
0.5 Tsp
Tomato paste
70 Grams
Tomato passata
200 Grams
15 Grams
Black pepper
0.5 Tsp
Beef stock cube
0.5 Piece
8 Grams
200 ML
Fusilli pasta
250 Grams


30 Grams
Salted butter
20 Grams
Plain flour
20 Grams
Whole milk
200 ML
Grated cheddar
60 Grams
0.5 Tsp
Black pepper
0.5 Tsp


1 Prep
Preheat the oven to 200°C/ 180°C. Peel and finely chop the onion. Peel and mince the garlic. Peel and grate the carrot. Grate the Parmesan.
2 Make bolognese
Heat a large pan over a medium-low heat with a drizzle of olive oil. Cook the onioncarrot and garlic with a pinch of salt for 7 min until soft. Add the beef mince, increase the heat to medium high and cook for 4 min further until brown and crispy. Add the tomato pastetomato passatahoneypepperstock cube, marmite and water. Simmer for 5 min.
3 Boil pasta
Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 5-7 min. Drain.
4 Make Béchamel
Meanwhile, melt the butter in a saucepan over a medium heat. Add the flour and stir until a sandy paste has formed. Gradually add the milk and whisk for 3-4 min until thickened. Add the cheddar and half of the Parmesan. Season with salt and pepper
5 Bake
Pour the bolognese into an oven-proof dish. Top with the drained pasta. Mix. Cover with the béchamel, top with the remaining Parmesan and bake for 15 min or until the pasta is cooked.
6 Bake
Allow the bake to cool for 5 min before serving. 
Tips for fussy eaters
This is an easy recipe which the little ones are bound to enjoy.
Pro tip
Make sure the pan is hot before adding the beef. Otherwise, it will stew, not crisp!

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