Best 3 Baked Penne Bolognese Recipes

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Baked penne Bolognese is a classic Italian dish that is perfect for a special occasion or a weeknight meal. This hearty and flavorful dish is made with penne pasta, a rich and savory Bolognese sauce, and a creamy béchamel sauce. The penne is cooked al dente and then tossed with the Bolognese sauce, which is made with ground beef, pork, and vegetables. The dish is then topped with the béchamel sauce and baked until golden brown. This recipe also includes instructions for making a vegetarian version of the dish, as well as a gluten-free version.

Here are our top 3 tried and tested recipes!

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.

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

ROSE'S BAKED PENNE WITH BOLOGNESE SAUCE



Rose's Baked Penne with Bolognese Sauce image

My husband wanted Bolognese Sauce and I just decided to bake it so I could clean up and only have this pan. Just wanted to sit down,I'm sure some of you share that feeling. Enjoy

Provided by Rose Rauhauser

Categories     Beef

Time 2h30m

Number Of Ingredients 12

extra virgin olive oil to lightly coat pan
3 stalks of celery diced in fine slivers
3 long carrots diced in find slivers
1 vidalia onion diced
1 large can of italian tomatoes in the juice
2 or 3 cloves of garlic minced
2 lbs. ground beef
1 large can of tomato paste
8 or more large fresh basil leaves chopped
1/4 or so chopped fresh flat parsley
1/4 freshly grated pecorino romano cheese
a little salt and pepper

Steps:

  • 1. In a pot large enough to hold all ingrediants. Coat the bottom of pan with olive oil and saute onion, celery, carrots until translucent, add garlic and saute, add ground beef and break up in pan until all redness is gone, add parsley, basil, tomatoes and tomato paste....stir thoroughly so that paste is incorporated into the sauce. Add a little salt and black pepper, if you want it. I also add about a cup of red wine but you don't have to. Simmer on very low heat for 30 minutes, stir and add grated cheese stir thoroughly until absorbed and continue very low for another 15 minutes. Remove from heat and let settle. At this time you can make your pasta, I use Penne but you can use any pasta that absorbes and holds meat sauce well. You can serve it this way and just put the sauce with the pasta and grated cheese on it.
  • 2. If you desire to bake it: Mix some of the sauce with Ricotta cheese a small container, mozerella cheese shredded and some grated cheese mix thoroughly through the pasta. Put the rest of the sauce on top of the mixed pasta, add more shredded mozzerella enough to cover the entire top. Bake at 325 for 30minutes maybe more, cheese should be melted thoroughly on top. Enjoy

Tips:

  • Use a large pot for the sauce: This will give the sauce plenty of room to simmer and develop its flavor.
  • Brown the ground beef and sausage before adding it to the sauce: This will help to give the sauce a richer flavor.
  • Use a variety of vegetables in the sauce: This will add flavor and texture to the sauce.
  • Simmer the sauce for at least 30 minutes: This will allow the flavors to meld together and develop.
  • Use a good quality pasta: This will make a big difference in the final dish.
  • Cook the pasta al dente: This means that the pasta should be cooked through but still have a slight bite to it.
  • Top the pasta with a generous amount of sauce: This will ensure that each bite is full of flavor.

Conclusion:

Baked penne bolognese is a delicious and easy-to-make dish that is perfect for a weeknight meal. The rich and flavorful sauce, combined with the tender pasta, makes for a satisfying and comforting dish. This recipe is also a great way to use up leftover vegetables. With a few simple tips, you can make a baked penne bolognese that is sure to impress your family and friends.

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