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Beef Bolognese Pasta Bake

Beef Bolognese Pasta Bake

with Mixed Salad

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Pasta bakes are a classic for a reason, and they’re even better when loaded with veggies, topped with herby tomato sauce and finished with a golden cheesy topping. Time to get back to the basics and dig into this baked delight!

Unfortunately, this week's courgette was in short supply, so we've replaced it with baby spinach leaves. Don't worry, the recipe will be just as delicious!

Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

brown onion

2 unit

capsicum

2 unit

carrot

4 clove

garlic

1 bag

baby spinach leaves

2 packet

penne

(ContainsGlutenMay be presentEgg, Soy)

1 packet

beef mince

1 sachet

garlic & herb seasoning

1 tin

tomato paste

2 tin

chopped tomatoes

1 sachet

beef-style stock powder

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

½ tsp

salt

2 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3840 kJ
Fat31.9 g
of which saturates15.7 g
Carbohydrate100 g
of which sugars26.8 g
Dietary Fibre0 g
Protein50.5 g
Cholesterol0 mg
Sodium2270 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Large Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of lightly salted water to the boil. Finely chop the brown onion and capsicum. Grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press).

2

Add the penne to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve 1/2 cup of pasta water for the sauce. Drain and return the pasta to the saucepan.

TIP: 'Al dente’ means the pasta is cooked through but has a tiny bit of firmness left in the middle.

3

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and capsicum and cook until starting to soften, 3-4 minutes. Reduce the heat to medium-high and add the beef mince. Cook, breaking up with a spoon, until just browned, 4-5 minutes. Add the carrot and cook until just tender, 2-3 minutes.

4

Add the garlic & herb seasoning, tomato paste and garlic to the frying pan and cook until fragrant, 1 minute. Add the chopped tomatoes, butter, the salt and reserved pasta water. Add the beef stock and baby spinach leaves, stir to combine, then simmer until slightly thickened, 2-3 minutes. Season to taste with pepper. Transfer the bolognese to a large baking dish and gently stir through the cooked penne. Top with the shredded Cheddar cheese. Bake until the cheese is melted and golden, 10-12 minutes.

5

While the pasta is baking, combine the mixed salad leaves, balsamic vinegar and 4 tsp of olive oil in a large bowl.

TIP: Toss the salad just before serving to keep the leaves crisp.

6

Divide the beef bolognese pasta bake between bowls. Serve with the mixed salad.