Bolognese pasta pie

Appetizing Bolognese pasta pie Recipe

How do you cater when the whole family isn’t home at the same time for dinner? With this easy-to-reheat pasta pie!
Bolognese pasta pie
Prep Time : 0:30 | Cook Time : 1:20 | Total Time : 1:50 | Serving : 6 person.


  • 1 tablespoon olive oil

  • 1 medium brown onion, finely chopped

  • 600g pork and veal mince

  • 2 garlic cloves, crushed

  • 1 teaspoon mixed dried herbs

  • 100g eggplant, finely chopped

  • 1 medium zucchini, grated

  • 2 tablespoons tomato paste

  • 500g jar tomato pasta sauce

  • 3 cups penne rigate

  • 1/4 cup chopped fresh flat-leaf parsley

  • 2 cups grated pizza cheese

  • Salad leaves, to serve


  • Step 1

    Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round (base) springform pan. Line base and side with baking paper.

  • Step 2

    Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring for 3 minutes, or until softened. Add mince. Cook, stirring, to break up mince, for 8 minutes or until browned. Add garlic, dried herbs, eggplant and zucchini. Cook, stirring, for 5 minutes or until vegetables are softened.

  • Step 3

    Stir in paste and pasta sauce. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until sauce has thickened.

  • Step 4

    Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Transfer to a large heatproof bowl. Stir in mince mixture, parsley and half the cheese. Season with pepper. Spoon mixture into prepared pan, pressing to level. Place on a baking tray. Sprinkle top with remaining cheese. Bake for 45 minutes or until top is golden and bake is firm. (Cover with foil if over-browning during cooking.) Stand in pan for 20 minutes. Carefully remove side from pan. Using a serrated knife, cut into wedges. Serve with salad.

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