Creamy bolognese pasta bake

  • 15 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print


White sauce
  • 50 gram butter
  • 1/3 cup (50g) plain flour
  • 2 cup (500ml) milk
Creamy bolognese pasta bake
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, chopped
  • 300 gram beef mince
  • 400 gram can chopped tomatoes
  • 2 tablespoon tomato paste
  • 300 gram rigatoni or other short pasta
  • 20 gram butter, melted
  • 1/2 cup (40g) grated parmesan
  • 2 eggs, lightly beaten


Creamy bolognese pasta bake
  • 1
    Heat oil in a large saucepan on medium. Cook onion for 5 minutes, until soft. Add garlic. Cook for 1 minute, until fragrant.
  • 2
    Add mince to the pan and cook, breaking up lumps, for 8-10 minutes, until browned. Add tomato and tomato paste and simmer for 15 minutes, until thickened.
  • 3
    Meanwhile, cook rigatoni in a large saucepan of salted boiling water according to packet directions. Drain and return to pan. Stir in butter and half of parmesan. Cool.
  • 4
    To make white sauce, melt butter in a saucepan on medium heat. Add flour and cook, stirring, for 2 minutes, until bubbling. Gradually add milk, stirring, until smooth and combined. Simmer for 5 minutes, until thickened. Season.
  • 5
    Preheat oven to 200°C or 180°C fan. Grease an 8-cup ovenproof dish.
  • 6
    Add egg to rigatoni and toss to combine. Place half of rigatoni mixture in prepared dish. Cover with bolognese sauce and top with remaining rigatoni. Spoon over white sauce and scatter over remaining parmesan.
  • 7
    Bake for 30-35 minutes, until golden.


Family favourite, kid friendly

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