Use leftover bolognese to make this speedy pasta bake in a fry pan at home.
Skillet Pasta Bake
Ingredients
250g penne
3 cups of your own leftover Bolognese sauce, warmed (or Basic Bolognese (see recipe below)
Olive oil spray
1½ cups (135g) Perfect Italiano™ Perfect Bakes
2 tbsp chopped flat-leaf parsley
Green salad, to serve
Method
Preheat oven to 200°C / 180°C fan forced
Cook pasta according to packet instructions. Drain. Return pasta to saucepan. Add the Bolognese sauce and mix well
Spray a 20cm (8 cup capacity), heavy based ovenproof fry pan with olive oil. Spoon half of the pasta mixture into the prepared pan. Top with half of the Perfect Bakes cheese, then remaining pasta mixture. Sprinkle with remaining cheese
Bake for 25 minutes or until cheese is golden brown and bubbling. Serve with a green salad
Basic Bolognese
Ingredients
1 tbsp olive oil
1 onion, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, crushed
1kg beef mince
½ cup (110g) tomato paste
¾ cup (185ml) stock or red wine
400g can diced tomatoes
700g bottle tomato passata
Method
NOTE: If making your own bolognese for this recipe, please allow for extra 10 min prep time and 1 hour cooking. Bolognese recipe makes approximately 7 cups (1¾ Litres) of sauce
Heat the oil in a large heavy-based saucepan over medium heat. Add the onion, celery and garlic and cook, stirring, for 5 minutes or until onion softens. Add mince and cook, stirring to break up lumps for 5 minutes or until browned
Add the tomato paste and stock or red wine to mince mixture and bring to the boil. Reduce heat and simmer for 5 minutes or until stock or wine reduces slightly
Add the diced tomato and passata and simmer, stirring occasionally, for 45 minutes or until sauce thickens
Tips & Hints
For leftovers, divide the Bolognese into 3 to 4 cup portions and freeze in airtight containers or resealable plastic bags for up to 3 months. Thaw in the fridge overnight
You can also refrigerate the Bolognese in an airtight container for up to 3 days
