Baked macaroni Bolognese

    48 min

    A quick Bolognese sauce, tossed with macaroni and ricotta cheese, then baked until bubbling under a layer of golden cheeses, makes a delicious family meal.


    Ayrshire, Scotland, UK
    25 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 500g lean beef mince
    • 1 large onion, finely chopped
    • 2 carrot, finely chopped
    • 2 celery sticks, finely chopped
    • 4 garlic cloves, crushed
    • 1 (400g) tin can chopped tomatoes
    • 450g tomato passata
    • 1/2 teaspoon dried oregano, or to taste
    • salt and freshly ground black pepper, to taste
    • 400g macaroni
    • 4 tablespoons grated Parmesan cheese
    • 100g ricotta cheese
    • 50g mozzarella, diced

    Prep:10min  ›  Cook:38min  ›  Ready in:48min 

    1. Preheat the oven to 200 C / Gas 6. Grease a large baking dish.
    2. Heat the olive oil in a large frying pan over high heat. Crumble the beef into the pan and fry until lightly browned, about 3 minutes.
    3. Add the onion, carrot, celery and garlic. Stir over a medium heat for 1 minute, then add the chopped tomatoes and the passata. Stir well, then add the oregano and season to taste with salt and pepper. Cook over a medium heat and simmer, stirring occasionally, for 15 minutes or until thick.
    4. Meanwhile, bring a large pan of salted water to the boil, and cook the macaroni until tender, about 7 to 10 minutes.
    5. Drain the pasta, and combine with the meat sauce, 2 tablespoons of the grated Parmesan cheese and the ricotta cheese. Turn the mixture into the prepared baking dish, then top with the diced mozzarella cheese and the remaining 2 tablespoons Parmesan cheese.
    6. Bake in the preheated oven until bubbling and browned, about 20 minutes.

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