adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Bolognese penne 'n' cheese
0 Likes
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Irresistible Bolognese Penne Bake with gooey melted cheese - a guaranteed crowd-pleaser!
Ingredients:
  • 375g penne rigate
  • 1 head broccoli, cut into florets
  • 187.50 ml frozen peas
  • 340g jar fire-roasted red pepper strips, drained
  • 750.00 ml cooled Quick and Easy Bolognese Sauce (see notes)
  • 125.00 ml fresh basil leaves, torn, plus extra leaves to serve
  • 62.50 ml panko breadcrumbs
  • 165.00 ml grated tasty cheese
  • 125.00 ml grated mozzarella
  • 50g butter
  • 82.50 ml plain flour
  • 772.50 gm milk
  • 82.50 ml grated tasty cheese
Instructions:
  • Preheat your oven to 200C (180C fan-forced).
  • Boil pasta in generously salted water as per package instructions. Add broccoli and peas during the final 3 minutes of cooking.
  • Prepare the Cheesy Bechamel Sauce: In a large saucepan over medium-high heat, combine butter, flour, and milk. Whisk continuously for 6 to 8 minutes until the mixture simmers and thickens. Remove from heat, then stir in cheese. Season generously with salt and pepper.
  • After draining the pasta mixture, place it in a large heatproof bowl. Mix in the peppers, bolognese, and basil, tossing everything together. Pour half of the bechamel sauce into the bowl and combine thoroughly. Transfer the whole mixture into a 10-cup baking dish, then spread the remaining sauce on top.
  • Combine breadcrumbs, tasty cheese, and mozzarella in a bowl. Sprinkle the mixture over sauce. Bake until the top is golden and the mixture is heated through, about 30-40 minutes. Let it stand for 10 minutes before serving topped with extra basil leaves.

Similar Recipes