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Bolognese Pasta Bake

Course dinner
Cuisine Italian
Keyword pastabake
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Author Elise


  • 1 tablespoon olive oil
  • 250 grams pork mince
  • 250 grams veal mince
  • 1 brown onion diced
  • 3 cloves garlic minced
  • handful fresh oregano leaves
  • 2 carrots peeled & grated
  • 400 gram can diced tomatoes
  • 3 tablespoons tomato paste
  • 1 cup beef stock
  • 1 cup water
  • 500 grams rigatoni pasta
  • 20 grams salted butter
  • 225 grams perfect bakes cheese blend
  • salt to taste
  • pepper to taste


  1. In a large non-stick frypan, add a splash of olive oil and place over a medium – high heat. Add the mince and cook for 5 minutes or until browned. Stirring occasionally.
  2. Next, add the onion, garlic, oregano and carrots. Cook until softened, or roughly 3-5 minutes.
  3. Add the diced tomatoes, tomato paste, stock and water, season with salt and pepper, stir to combine and allow to simmer for 45 minutes or until the liquid has reduced and the sauce has thickened. Remove from the heat.
  4. Pre-heat the oven to 180C
  5. Bring a large pot of water to the boil and add some salt. Add the pasta and cook until al dente then drain.
  6. Add the drained pasta, butter and half of the cheese to the Bolognese sauce and season with salt and pepper if required.
  7. Place the Bolognese into a large baking dish and top with the remaining cheese. Bake in the oven for 20 minutes or until cheese is melted and golden brown. Remove from the oven, allow to rest for a couple of minutes and serve.