Bolognese Conchigli pasta bake

Bolognese Pasta Bake
When we have a pasta bake it's usually a quick and lazy one made from sauce from a jar, fresh pasta that takes only minutes to cook along with a tin of tuna, chopped cherry tomatoes and what is perhaps far too much cheese on the top. This recipe takes a little longer, though the bolognese could be made in advance and frozen, but it's worth it as it's quite substantial and very filling. You could probably serve three or even four people with this when topped up with a green salad. I cook this in individual dishes per person but it could just as easily be put into a large oven dish and cooked whole.
Bolognese Pasta Bake
pasta, pasta bake, hearty, bolognese, beef bolognese, beef, cheesy, filling


Serves: 2 (greedy) people
Prep Time: 10 minutes
Cook Time: 50 minutes


  • 225g conchigli pasta
  • 500g beef mince
  • 1 white onion, finely chopped
  • 1/2 tbsp olive oil
  • 1/2 tbsp garlic paste, or two large cloves minced
  • 1/2 tbsp worcestershire sauce
  • 100ml red wine
  • 1 beef OXO cube
  • 400g tin chopped tomatoes
  • 25g butter
  • Handful of fresh basil leaves
  • 50g parmesan, freshly grated
  • 100g grated mozarella


  1. Add the olive oil and onion to a large frying pan over a medium heat and cook until slightly softened
  2. Add the beef mince and cook until the meat is no longer pink
  3. Add the garlic paste to the pan and stir round to cook through for about thirty seconds
  4. Add the crushed beef OXO cube, stir in and then add the wine. Allow the wine to cook down a little
  5. Add the chopped tomatoes, use a small amount of water to clean the inside of the tin and add that to the pan as well
  6. Simmer for about twenty minutes over a low/medium heat until the bolognese has thickened, stirring from time to time
  7. Whilst the bolognese is simmering pre-heat the oven to 200 degrees (fan-assisted), cook the conchigli to the instructions on the packet, drain, stir the butter through and set aside
  8. When the bolognese is ready, finely chop the basil and stir through
  9. Combine the bolognese and pasta together - the conchigli shells will tend to try and stick inside each other so they may need separating
  10. Put the bolognese and pasta mix into a dish, sprinkle the two cheeses over the top and then bake in the oven for twenty minutes or until the cheese has browned

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