Classic ragù and mozzarella pasta bake
- Published: 5 Apr 18
- Updated: 18 Mar 24
Try this twist on a bolognese for a dinner that will feed the whole family – with leftovers to spare! The secret to a good pasta bake? Plenty of sauce and a crispy, crunchy topping.
Make it veggie by whipping up our vegetable bolognese sauce instead.
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Serves 4-6 -
Hands-on time 45 min, Oven time 25 min
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Recipe from March 2018 Issue
Nutrition
Nutrition: per serving
For 6
- Calories
- 529kcals
- Fat
- 17.8g (8.7g saturated
- Protein
- 31.8g
- Carbohydrates
- 51.6g (9.3g sugars)
- Fibre
- 4.6g
- Salt
- 1.1g
delicious. tips
If you’re feeding vegetarian guests make a veggie bolognese sauce and use that instead of the meaty one; and swap the parmesan at the end for a vegetarian hard grating cheese.
Assemble the bake up to 2 days ahead and keep covered in the fridge until ready to cook, adding an extra 10-15 minutes to the oven time. Or make the sauce and freeze in a sealed food bag for up to 3 months. Defrost in the fridge before using.
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