Three Cheese Spaghetti Bolognese Bake

The humble Spaghetti Bolognese isn’t often cooked for guests anymore but this Three Cheese Spaghetti Bolognese Bake has a tasty and exciting twist to the old favourite. It is hearty, warming and best of all cheesy! My son couldn’t resist grabbing a slice as soon as I finished taking the photos and literally scoffed a chunk into his mouth! So next time you are looking for an easy, simple and delicious comfort food meal, give this a try. Enjoy x

Serves: 6

Preparation: 20 minutes

Cooking: 40 minutes

1 x 20cm spring form cake pan tin

350g-400g gluten free pasta (I used Barilla GF Spaghetti)

2 egg whites, whisked

500g beef mince

400g ready made or home made sauce  

1 brown onion, finely diced

3 cloves garlic, minced

2 tbs olive oil

1/3 cup parmesan cheese

1 cup shredded tasty or cheddar cheese (extra if needed)

12 cherry bocconcini cheese, sliced in thirds

sea salt / freshly ground pepper

  1. Butter the cake tin and dust with parmesan cheese.

  2. Bring pot of water to boil and cook pasta according to packet instructions (preferably till al dente). Then drain pasta and add the 2 whisked egg whites, combine, and then the parmesan cheese. Set aside. 

  3. In a wide base pot add the olive oil, onion and garlic and sauté for 2-3 minutes. Then add the mince and breakdown any large pieces whilst it is cooking until it starts to brown. Once all the liquid released has been absorbed, add the jar of sauce along with sea salt and pepper and bring to boil. Stir and reduce heat. Simmer for 5 minutes. 

  4. To assemble the Bake prepare all the ingredients in front of you including the pasta, bolognese sauce, grated cheese and bocconcini. 

  5. Begin with adding half of the pasta to the spring form pan and spreading out evenly. Using a large spoon push down on the pasta so it spreads over all the base. Then sprinkle a third of the shredded cheese and bocconcini.

  6. Now to add all the Bolognese sauce. Spread evenly. Sprinkle a little extra shredded cheese.

  7. Finally add the remaining pasta and top with bocconcini, and shredded cheese again. 

  8. Bake in a preheated oven 180C fan forced for 30 minutes, checking half way that the top does not burn. If needed, cover for last 10 minutes with baking paper. 

  9. Leave the pasta to settle in the cake pan for 10 minutes (to ensure it stays intact) and then using a knife run it around the rim to assist in the release. Cut into wedges like you would a cake and serve with a green salad. Enjoy x 

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