Bolognese Pasta Bake

This bolognese pasta bake is the epitome of comfort food - one of those dishes that feels warmly familiar and is universally loved by all.

It's made up of three simple layers: A rich bolognese sauce, a creamy béchamel and pasta, all sandwiched between two oozy layers of cheese.

This mince pasta bake is total crowd-pleaser, perfect for family dinners, making in advance or freezing for later.

Jump to:

• What's to love about this recipe
• Key ingredient notes and substitutions
• You may also enjoy...
• Step-by-step instructions
• Top Tips
• Variations
• Serving suggestions
• Storage
• Freezing
• Make-ahead
• Recipe
• Top Tips

If you're after a proper comfort meal the whole family will enjoy, why not try these Mongolian ground beef noodles, a chicken, leek and bacon pie, or this gem of a Bobotie recipe? Or have a gander at this collection of our favourite pasta recipes.

Key ingredient notes and substitutions

Beef mince (ground beef)

We go for a good quality beef mince with a little fat for extra flavour, but feel free to use a leaner version like 5% or 2% fat if you prefer.

You can also use a 50/50 mix of ground beef and pork.

For a leaner option, turkey mince works well or try soy mince for a vegetarian alternative.

Pasta

For the pasta, we love using fusilli because it holds its shape and the sauce clings to the little nooks and crannies. But feel free to use whatever pasta you like!

Just make sure not to overcook it - keep it with a little bite. It will soften more once it’s in the oven, and you don’t want it getting mushy when mixed with the bolognese sauce.

The veggies

For the veggies, we use the classic soffritto base of onions, carrots and celery, which are key in most bolognese sauces.

We go for roughly equal amounts of each.

If you're not keen on carrots or celery, feel free to leave them out but please don’t skip the onion!

We cook the vegetables slowly to soften them, making sure they don’t brown too much.

Cheese!

No comfort food can truly live up to the title without copious amounts of oozy, melted cheese!

Mozzarella is great for its melt factor, though it’s a bit mild on flavour. Cheddar is our usual go-to but for the best of both worlds, try a mix of the two.

It’s not essential, but we highly recommend finishing off your bowl of ground beef and pasta bake with a generous sprinkle of grated parmesan for that extra punch of flavour!

Step-by-step instructions

1. Heat the olive oil in a large saucepan or deep frying pan over medium heat. Add the chopped onion, carrot and celery. Cook gently for about 10 minutes, until the vegetables are softened but not browned.

Turn the heat down if the vegetables start to stick or brown. A small splash of water can help loosen them up.

2. Add the minced garlic and cook for around 1 minute, stirring constantly.

3. Add the beef mince and break it up with a fork. Cook for 4-5 minutes until the meat is fully browned and no pink remains.

4. Add the tomato paste, crumbled bouillon cubes, thyme, oregano, Worcestershire sauce, sugar, salt and pepper. Stir well and cook for 1-2 minutes.

5. Pour in the can of chopped tomatoes and use the same can to add half a can of water. Stir to combine and bring to a gentle simmer.

6. Place the lid on and let it cook for 20 minutes over low heat, stirring occasionally. Add another splash of water if it's drying too fast.

Remove the lid and cook for a few more minutes until most of the liquid has evaporated. You don't want it too dry, but it shouldn't be swimming in sauce either.

7. While the bolognese sauce is cooking, cook the pasta al dente in generously salted water according to the package instructions. Drain well.

8. Add the cooked pasta to the bolognese sauce and stir to combine.

9. Preheat the oven to 180°C (350°F).

10. To make the béchamel sauce, melt the butter in a saucepan over medium heat.

11. Add the flour to the melted butter.

12. Use a whisk to stir the butter and flour together, cooking for 1 minute while continuously stirring. This forms the roux.

13. Add a little of the warmed milk to the roux and vigorously stir until you have a smooth paste without any lumps.

14. Continue adding small amounts of milk to the sauce, whisking constantly until all the milk has been added and the sauce is smooth and lump-free.

Once all the milk is incorporated, cook the bechamel over medium-low heat for 3-4 minutes, stirring constantly, until it thickens to a creamy consistency. Be sure not to let it boil.

15. Add the pinch of nutmeg, salt and pepper and stir until well combined.

16. Add the 100g (3.5oz) of grated cheese and stir until melted and fully incorporated. Remove from the heat.

17. Spoon half of the mince and pasta mixture into a large oven-proof dish, then top with half of the bechamel sauce.

18. Evenly sprinkle half of the grated cheese on top of the bechamel sauce.

19. Repeat by adding the remaining pasta and mince, followed by the rest of the bechamel sauce and finish with the remaining grated cheese.

20. Bake in the preheated oven for 35 minutes until the cheese is bubbly and golden brown. If it starts to brown too quickly, cover with foil for the last 10 minutes.

21. Serve warm, topped with a sprinkle of grated parmesan cheese and fresh basil leaves.

Variations

Protein swaps:
Replace beef mince with turkey mince, soy mince (for a vegetarian option), or a 50/50 mix of beef and pork.

Cheese swaps:
Mix things up with different cheeses. Try gouda, gruyère or Monterey Jack for the layers, or sprinkle parmesan or pecorino on top.

Pasta swaps:
While fusilli is fantastic, penne, rigatoni or even shells work well. Just pick a shape that holds sauce well.

Veggie swaps:
Add finely chopped zucchini, bell peppers, mushrooms or spinach.

Gluten-free:
Use gluten-free pasta and a gluten-free flour blend for the béchamel sauce.

Vegan-friendly:
Use plant-based mince, a dairy-free béchamel (made with oat milk or almond milk) and a vegan cheese alternative.

Serving suggestions

Fresh salad: A crisp green salad with a light vinaigrette helps balance the richness of the dish. Or try our caramelised pear and rocket salad, Panzanella toscana salad or this nectarine salad.

Garlic bread: Serve warm, buttery garlic bread on the side.

Parmesan and herbs: Top each serving with freshly grated parmesan and chopped basil.

Wine pairing: If you’re serving adults, a glass of red wine like Chianti or Merlot complements the dish beautifully.

Storage

Leftovers can be stored in an airtight container in the fridge for up to 2 days.

To reheat, cover the dish with foil and warm it in the oven at 180°C (350°F) until heated through, or use a microwave.

Freezing

Allow the bake to cool completely, then portion it into airtight, freezer-safe containers or wrap the entire dish tightly in cling film and foil.

Freeze for up to 3 months.

When ready to enjoy, defrost in the fridge overnight and reheat in the oven at 180°C (350°F), covered with foil, until piping hot.

Make-ahead

You can make this bolognese pasta bake ahead by assembling the dish but not baking it.

Layer the pasta, bolognese, bechamel and cheese as directed, then cover tightly with cling film and foil. Freeze for up to 3 months.

When you're ready to bake, defrost it in the fridge overnight and bake at 180°C (350°F) as instructed, adding an extra 10-15 minutes to the cooking time if it's not fully thawed.