One-Pot Spaghetti Bolognese Bake
Spaghetti Bolognese is a firm favorite in my home. There is also a Maltese pasta bake which is made in almost the same way.
And which I have also veganised again, made with pasta, Bolognese sauce, grated cheese, and eggs.
So, since I had veganised it years ago, I thought why don’t I use spaghetti instead, with a double layer of cheese for that lush, comforting savory treat.
And it worked so well, that it is now a mainstay. It can also be made using gluten-free pasta for those who wish to avoid gluten.
It freezes very well, so if you intend to freeze it, cook it for half the length of time in the oven, and be sure to allow it to cool for an hour or two before covering it well, and freezing.
1 tbsp olive oil
1 onion, finely chopped
1 large carrot, finely chopped
1-2 stalks celery, finely chopped
2 garlic cloves peeled + chopped
500g minced beef
1 tsp parsley
1/3 cup tomato paste
1 can chopped tomatoes
3½ cups beef stock
Salt and pepper, to taste
Fatti’s & Moni’s Bellissimo Bucatini, 250g
2 tubs Cream cheese
¾ – 1 cup Mozzarella cheese
¾ – 1 cup Gouda Cheese
Add the oil to a cast iron pot, over medium heat. Add the chopped onions, carrots and celery and fry for 5-8 minutes.
Add the garlic and mince, breaking up the mince with a wooden spoon. Fry for 5-8 minutes or until brown.
Stir in the tomato paste, chopped tomatoes, stock, salt, and pepper. Cover and bring to the boil. Add the parsley
Add the Fatti’s & Moni’s Bellissimo Bucatini. Cook for 5-7 min until the pasta starts to soften and the sauce has thickened slightly.
Remove from heat.
Drop spoons full of cream cheese onto the spaghetti Bolognese top, trying to create the most solid possible layer.
Then sprinkle gouda cheese, followed by mozzarella cheese on top, ensuring to fully cover the pasta.
Place the pot into the oven at 180°C, for 10-15 minutes, until cheese is golden and bubbling.
Top with fresh basil leaves.
Serve and enjoy!
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