Baked Penne Bolognese Recipes

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BAKED PENNE WITH ITALIAN SAUSAGE



Baked Penne with Italian Sausage image

This is a hearty, filling meal that's full of flavor!

Provided by SADIEQQ

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 6

Number Of Ingredients 9

1 (12 ounce) package dry penne pasta
2 teaspoons olive oil
1 pound mild Italian sausage
1 cup chopped onion
½ cup white wine
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
  • Bake in preheated oven for 20 minutes, or until cheese is melted.

Nutrition Facts : Calories 664.1 calories, Carbohydrate 59.2 g, Cholesterol 81.6 mg, Fat 33.5 g, Fiber 5.1 g, Protein 31 g, SaturatedFat 12.9 g, Sodium 1714.1 mg, Sugar 13.7 g

TURKEY BOLOGNESE WITH PENNE



Turkey Bolognese with Penne image

This ground turkey Bolognese is a very surprising and hearty meal. This recipe is packed with flavor.

Provided by TCmofo

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 50m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
1 pound ground turkey
¾ cup chopped carrots
½ cup chopped onion
½ cup chopped celery
4 cloves garlic, minced
1 tablespoon ground thyme
1 pinch red pepper flakes
¼ cup dry white wine
2 cups tomato sauce
½ cup tomato juice
2 tablespoons dried parsley
1 (8 ounce) package penne pasta
½ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Heat oil in a large skillet over high heat. Add ground turkey and cook until well browned, 5 to 7 minutes. Add carrots, onion, celery, garlic, thyme, and red pepper flakes. Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if necessary. Add white wine; cook and stir until almost completely evaporated, about 5 minutes. Add tomato sauce, tomato juice, and parsley. Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Add the sauce and Parmesan cheese; mix well. Season with salt and pepper.

Nutrition Facts : Calories 365.1 calories, Carbohydrate 37.5 g, Cholesterol 61.6 mg, Fat 13.3 g, Fiber 3.8 g, Protein 24.4 g, SaturatedFat 3.5 g, Sodium 677.8 mg, Sugar 6.9 g

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 PENNE BOLOGNESE CASSEROLE



Baked Penne Bolognese Casserole image

This recipe is from meals.com. It is extremely affordable, quick and tasty. I find you really need the wine for the flavour. Great for leftovers or to freeze.

Provided by CC G

Categories     Penne

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb dry penne pasta, prepared according to package directions
8 ounces lean ground beef
1 onion, chopped
3 garlic cloves, finely chopped
1 (12 ounce) can tomato paste
1 cup warm water
1 cup milk
1/3 cup dry red wine or 1/3 cup water
4 teaspoons beef flavor instant bouillon
1 tablespoon dried Italian herb seasoning
2 cups mozzarella cheese or 2 cups your favorite cheese

Steps:

  • PREHEAT oven to 350°F.
  • COMBINE beef, onion and garlic in large saucepan; cook over medium-high heat, stirring occasionally, for 5 to 6 minutes or until beef is no longer pink. Drain. Stir in tomato paste, water, milk, wine, bouillon and Italian herb seasoning; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
  • LAYER ingredients as follows in 13 x 9-inch baking dish: half of pasta, half of sauce and half of cheese. Repeat layers; cover.
  • BAKE for 20 to 25 minutes or until heated through.

MARY BERRY'S BOLOGNESE BAKE



Mary Berry's Bolognese Bake image

This all-in-one pasta bolognese bake from Mary Berry's BBC2 series Simple Comforts is packed with flavour and can be assembled up to six hours in advance.

Provided by Mary Berry

Categories     Dinner

Number Of Ingredients 1

Beef, Pasta

Steps:

  • 1. Heat the oil in a deep frying pan. Add the onions and celery and fry over a high heat for about 3 minutes, until they are beginning to soften. Add the mince and brown quickly, breaking it up with two wooden spoons. Add the garlic and tomato purée and stir for a few seconds. 2. Add the tomatoes, stock, Worcestershire sauce and redcurrant jelly. Stir to combine and season with salt and pepper. Cover and reduce the heat to a low simmer, then simmer for 30-35 minutes. 3. Melt the butter in a frying pan, add the mushrooms and fry them for a minute over a high heat. Put a lid on the pan and cook for 2 minutes to draw out any liquid, then remove the lid and fry for 2 minutes over a high heat to evaporate the liquid. Add the mushrooms and the thyme to the mince, then stir well. 4. Preheat the oven to 160°C/140°C fan/Gas 3. Cook the pasta in boiling salted water according to the packet instructions - keep it al dente. Drain well and run under cold water. Stir the pasta into the mince, then taste to check the seasoning. 5. Spoon everything into the ovenproof dish. Sprinkle with both cheeses and bake in the oven for 25-30 minutes until golden and bubbling around the edges. Serve piping hot, with a green or tomato salad. Prepare Ahead: Can be made and assembled ready to cook up to 6 hours ahead. Freeze: Freezes well before baking. Get your copy of Mary Berry's essential new guide to comfort cooking, with over 120 delicious, foolproof recipes:

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 PENNE BOLOGNESE



Baked Penne Bolognese image

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

Provided by Karen in MA

Categories     Penne

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 15

3 tablespoons extra virgin olive oil
1/2 lb ground beef
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 tablespoon dried thyme
1 medium yellow onion, diced
5 -6 medium garlic cloves, minced
1 (28 ounce) can whole tomatoes
1 (15 ounce) can tomato puree
8 ounces penne pasta
1 tablespoon sugar
1 -2 ounce dry red wine
4 ounces mozzarella cheese, shredded
1 ounce parmesan cheese, freshly grated
shredded fresh basil

Steps:

  • Preheat a 3-quart lidded sauté pan or pot over medium-high heat.
  • Drizzle in about 2 tablespoons of olive oil. Coat the pan with the oil and throw in the ground meat. With a wooden or plastic spatula, break up the meat so it browns. This will take about 7-10 minutes, depending on the meat you're using. If it's fatty you'll need to drain the grease.
  • Toss in the dried herbs and the onion and mix it all in well with the meat. Cook about 5 minutes, until the onions are pliable; add garlic.
  • Stir cans of tomatoes and the puree well into the meat mixture. Bring to a gentle simmer, give it one more good stir, cover, lower the heat and let all those ingredients get happy together. Let simmer for about 30 minutes (or even an hour if you have the time).
  • Two things to do while the sauce is coming together: Preheat your oven to 350 degrees, and fill a big pot with water and bring it to a boil. When you have about 10 minutes left on the sauce, take a large pinch of salt and dump it into the boiling water along with a tablespoon of olive oil and, finally, the pasta. Cook the pasta about 3/4 of the time it says on the box, so that it is very "al dente."
  • When there are just a few minutes left on the sauce, pour in the sugar and the wine. Doesn't matter what kind of wine, as long as it's red. Mix in these two ingredients and let the sauce cook a few more minutes while you drain the pasta.
  • After you've drained the pasta, put it in a 3-quart (such as a 9-by-13-inch) baking dish and pour in as much of the sauce as you like. You will likely have leftover sauce - use it again for pasta or even with green beans. Be creative. Mix the sauce and pasta well, and cover the top with the cheese. A nice sprinkling of dry oregano or basil will add taste and visual appeal.
  • Put the dish in the bottom rack of the oven and let it cook for 25 minutes, or until the top is bubbly and just starting to brown. Carefully remove the dish, and set it aside. Thinly slice some fresh basil and set the table while the dish cools for 5 to 10 minutes.

Nutrition Facts : Calories 433.3, Fat 19.3, SaturatedFat 6.7, Cholesterol 44.8, Sodium 245.5, Carbohydrate 48.4, Fiber 8, Sugar 10.4, Protein 18.8

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