Baked Pasta Bolognese With Bechamel Sauce Recipes

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BOLOGNESE PASTA BAKE



Bolognese pasta bake image

This rich and aromatic bolognese pasta bake is perfect for busy weeknights or feeding a crowd as it can easily be made in bulk and frozen.

Provided by Alida Ryder

Categories     Dinner     Lunch

Time 45m

Number Of Ingredients 4

3 cups Bolognese sauce
2 cups Bechamel sauce
500 g (1lb) pasta of your choice, cooked al dente ((reserve 1 cup cooking water))
2 cups grated mozzarella cheese

Steps:

  • Pre-heat the oven to 200ºc.
  • Combine the bolognese, bechamel and cooked pasta and mix well. Add a little of the pasta cooking water to loosen the consistency, if necessary.
  • Transfer half of the pasta to an oven-proof casserole dish then sprinkle over half of the cheese.
  • Add the remaining pasta and top with the rest of the cheese.
  • Place in the oven and bake until bubbling and the top is golden.
  • Remove from the oven and allow to rest for 10 minutes before serving.

Nutrition Facts : Calories 527 kcal, Carbohydrate 49 g, Protein 28 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 79 mg, Sodium 428 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BAKED BOLOGNESE



Baked Bolognese image

Provided by Dave Lieberman

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
1 1/2 to 2 pounds ground beef
4 large cloves garlic, minced
2 teaspoons dried oregano
Couple dashes red chili flakes
One 28-ounce can whole peeled tomatoes
Sugar
Salt and freshly ground black pepper
1/2 stick butter
1 large onion
3 tablespoons all-purpose flour
1/3 cup white wine, optional
1 1/2 cups whole milk, warmed
Dash ground nutmeg or ground cinnamon
2 cups grated three-cheese blend, divided
1 pound parcooked rigatoni

Steps:

  • For the tomato sauce:
  • Preheat oven to 350 degrees F.
  • Add oil to large skillet over high heat. Add ground beef and saute, breaking up the meat into crumbles as it cooks. Add garlic, oregano and chili flakes and cook a couple minutes. Add tomatoes and season, to taste, with sugar, salt and pepper. Simmer for 10 minutes.
  • For the bechamel:
  • In a large saucepan melt butter over medium-high heat until bubbling. Add onions and saute until translucent. Sprinkle with flour, stirring constantly and cook until the mixture begins to thicken. Gradually whisk in the wine, if using, and then gradually whisk in the milk and nutmeg and cook until smooth, thick and creamy. Combine the meat sauce and pasta, and then pour in half the pasta mixture. Spoon half the bechamel over the pasta and top with half the cheese. Repeat with the remaining ingredients. Bake 30 to 45 minutes until browned and bubbly.

BAKED RIGATONI WITH BECHAMEL SAUCE



Baked Rigatoni with Bechamel Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 9

1 stick unsalted butter (4 ounces)
1/2 cup and 2 tablespoons all-purpose flour
1 quart whole milk, at room temperature
Pinch fresh nutmeg
Sea salt and white pepper
1 cup grated fontina
1/2 pound thinly sliced prosciutto, julienned
1 pound dry rigatoni
3 tablespoons unsalted butter, diced

Steps:

  • Preheat oven to 425 degrees F.
  • In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
  • In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
  • Into a greased 13-by-9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.

BAKED RIGATONI BOLOGNESE



Baked Rigatoni Bolognese image

Make and share this Baked Rigatoni Bolognese recipe from Food.com.

Provided by Diane C 2

Categories     European

Time 2h15m

Yield 1 13 x 9" baking dish, 10-12 serving(s)

Number Of Ingredients 19

2 tablespoons unsalted butter
3 tablespoons olive oil
1 small onion, finely minced
1 small carrot, finely minced
1 small celery, finely minced
1 1/2 lbs ground veal
1/4 lb pancetta or 1/4 lb Canadian bacon, chopped
1 cup dry white wine
3 cups canned italian tomatoes with juice, put through food mill
2 cups chicken broth
salt, fresh ground pepper
2 cups milk
4 tablespoons all-purpose flour
4 tablespoons unsalted butter
salt
1 tablespoon salt
1 1/2 lbs rigatoni pasta
1 cup parmesan cheese
2 -3 tablespoons unsalted butter, cut in pieces

Steps:

  • Meat sauce:
  • Heat butter and oil in large skillet over med.-high heat. When butter foams, add onion, carrot, celery, cook, stirring until veggies lightly golden and soft, 4-5 minute
  • Add veal and pancetta, cook, stirring, until meat lightly colored, 5-6 minute.
  • Raise heat to high and add wine. Cook until wine almost all reduced, 3-4 minute
  • Add tomatoes and broth, and season with salt and pepper. Bring sauce to boil. Reduce heat to low and cover skillet with lid slightly askew. Cook 1 to 1-1/2 hours, or until sauce has med.-thick consistency. Stir a few times during cooking.
  • Béchamel sauce:
  • Heat milk in small saucepan over low heat.
  • Melt butter in medium saucepan over med.-low heat. When butter foams, add flour and stir 2-3 minute without letting flour turn brown.
  • Add milk to butter all at once and mix quickly. Season with salt and cook, mixing constantly, until sauce has med.-thick consistency and is smooth and velvety, 3-5 minute (If too thick add bit more milk).
  • Remove from heat, cover pan, refrigerate until ready to use.
  • Preheat oven 400°F Generously butter large deep baking dish.
  • Bring large pot of water to boil. Add salt and Rigatoni. Cook, uncovered, until tender, but firm to bite. Drain pasta and place in large bowl.
  • Add meat sauce, 1 cup béchamel and 1/3 cup cheese. Mix thoroughly and place in baking dish. Top with Béchamel and sprinkle cheese over top, dot with butter.
  • Bake 10-15 min., or until cheese melted and pasta nice golden color.
  • Prepare ahead:
  • Meat sauce day ahead. Reheat when ready to use.
  • Béchamel few hours ahead.
  • Pasta cooked and assembled with sauces one hour ahead.
  • Bake just before serving.

Nutrition Facts : Calories 607.8, Fat 26, SaturatedFat 12.1, Cholesterol 153.4, Sodium 1204.7, Carbohydrate 58.6, Fiber 3.3, Sugar 4, Protein 30.4

BAKED PASTA BOLOGNESE WITH BECHAMEL SAUCE



Baked Pasta Bolognese with Bechamel Sauce image

I enjoy finding new ideas for serving Pasta Dishes. Baked Bolognese is something I remember having at my Grandmother's house. I added a Bechamel sauce and used the sauce to layer the recipie. This is so full of flavor and very hearty, the leftovers don't last long!

Provided by wendy dosch @wendos1001

Categories     Beef

Number Of Ingredients 14

3 tablespoon(s) olive oil
1 1/2 pound(s) ground beef
4 large cloves of garlic, minced
2 teaspoon(s) dried oregano
1 dash(es) red pepper flakes
28 ounce(s) can of whole peeled tomatoes
- sugar, salt and pepper to taste
1/2 stick(s) butter
1 large onion, chopped
3 tablespoon(s) white wine
1 1/2 cup(s) warmed whole milk
1 dash(es) nutmeg
2 cup(s) shredded three blend italian cheeses
1 pound(s) cooked rigatoni pasta

Steps:

  • Preheat oven to 350 degrees. For the Bolognese Sauce: Start pasta water, add salt for taste. Add oil to large skillet over high heat and add ground beef, saute, breaking into crumbles, when browned drain and return to skillet, turn heat down to medium. Place pasta in boiling water and cook until al dente. Drain and set aside. To the browned ground beef then add garlic, oregano and chili flakes, cook for just a few minutes. Add tomatoes and season to taste with sugar, salt and pepper. Let simmer for ten minutes.
  • For the Bechamel Sauce: In large saucepan melt butter over medium-high heat just until slightly bubbly. Add onions and cook until onions become translucent. Sprinkle with flour adding a small amount at a time while stirring constantly, mixture should resemble a gravy like consistency. Gradually whisk in the wine to thin sauce. Gradually whisk in the warm milk and nutmeg, cook until smooth and creamy. Remove from heat set aside. Combine the meat sauce with the pasta. Pour half the meat/pasta sauce into a 13x9 baking dish. Spoon half the Bechamel sauce over meat/pasta and top that with half the three cheese blend. Repeat, layering same way with remaining ingredients. Bake 30-45 minutes, until bubbly and slightly browned.

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