You can’t go wrong with a pasta bake! They’re always a crowd-pleaser and this one is no exception. Tender penne pasta tubes coated in herbs, juicy beef mince, spinach and gooey cheese, served with fresh parsley and lots of love.
Cheesy Beef Bolognese Bake
Cheesy Beef Bolognese Bake
with cream cheese, spinach & parsley
Hands on Time: 10 - 25 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Cooked Chopped Tomato
- Cream Cheese
- Free-Range Beef Mince
- Fresh Parsley
- Grated Mozzarella & Cheddar Cheese Mix
- NOMU Italian Rub
- Onion
- Onions
- Parsley
- Penne Rigate
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
GET IT BUBBLING!
Preheat the oven to 200°C. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
LET’S GET SAUCY
Place a deep pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, stirring occasionally. Mix in the Italian rub, the cooked chopped tomato and the cream cheese. Simmer for 4-5 minutes until slightly reduced and thickened. In the final minute, add in the rinsed spinach and the drained pasta. Mix until the spinach is wilted. Season with salt and pepper and a sweetener of choice.
FINAL TOUCHES
Add the bolognese pasta mix to an ovenproof dish. Top with the grated cheese. Bake for 10-15 minutes until the cheese is melted and browned.
EASY PEASY BAKE
Plate up the cheesy mince bake and sprinkle over chopped fresh parsley. As simple as that!
Penne Rigate - 125g
Onion - 1
Free-range Beef Mince - 150g
NOMU Italian Rub - 7,5ml
Cooked Chopped Tomato - 100g
Cream Cheese - 30ml
Spinach - 40g
Grated Mozzarella & Cheddar Cheese Mix - 40g
Parsley - 2g
GET IT BUBBLING!
Preheat the oven to 200°C. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
LET’S GET SAUCY
Place a deep pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Mix in the Italian rub, the cooked chopped tomato and the cream cheese. Simmer for 4-5 minutes until slightly reduced and thickened. In the final minute, add in the rinsed spinach and the drained pasta. Mix until the spinach is wilted. Season with salt and pepper and a sweetener of choice.
FINAL TOUCHES
Add the bolognese pasta mix to an ovenproof dish. Top with the grated cheese. Bake for 10-15 minutes until the cheese is melted and browned.
EASY PEASY BAKE
Plate up the cheesy mince bake and sprinkle over chopped fresh parsley. As simple as that!
Penne Rigate - 250g
Onion - 1
Free-range Beef Mince - 300g
NOMU Italian Rub - 15ml
Cooked Chopped Tomato - 200g
Cream Cheese - 65ml
Spinach - 80g
Grated Mozzarella & Cheddar Cheese Mix - 80g
Fresh Parsley - 4g
GET IT BUBBLING!
Preheat the oven to 200°C. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
LET’S GET SAUCY
Place a deep pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Mix in the Italian rub, the cooked chopped tomato and the cream cheese. Simmer for 5-6 minutes until slightly reduced and thickened. In the final minute, add in the rinsed spinach and the drained pasta. Mix until the spinach is wilted. Season with salt and pepper and a sweetener of choice.
FINAL TOUCHES
Add the bolognese pasta mix to an ovenproof dish. Top with the grated cheese. Bake for 12-15 minutes until the cheese is melted and browned.
EASY PEASY BAKE
Plate up the cheesy mince bake and sprinkle over chopped fresh parsley. As simple as that!
Penne Rigate - 375g
Onions - 2
Free-range Beef Mince - 450g
NOMU Italian Rub - 22,5ml
Cooked Chopped Tomato - 300g
Cream Cheese - 85ml
Spinach - 120g
Grated Mozzarella & Cheddar Cheese Mix - 120g
Fresh Parsley - 8g
GET IT BUBBLING!
Preheat the oven to 200°C. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
LET’S GET SAUCY
Place a deep pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 6-8 minutes until soft and translucent, shifting occasionally. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Mix in the Italian rub, the cooked chopped tomato and the cream cheese. Simmer for 6-7 minutes until slightly reduced and thickened. In the final minute, add in the rinsed spinach and the drained pasta. Mix until the spinach is wilted. Season with salt and pepper and a sweetener of choice.
FINAL TOUCHES
Add the bolognese pasta mix to an ovenproof dish. Top with the grated cheese. Bake for 12-15 minutes until the cheese is melted and browned.
EASY PEASY BAKE
Plate up the cheesy mince bake and sprinkle over chopped fresh parsley. As simple as that!
Penne Rigate - 500g
Onions - 2
Free-range Beef Mince - 600g
NOMU Italian Rub - 30ml
Cooked Chopped Tomato - 400g
Cream Cheese - 125ml
Spinach - 160g
Grated Mozzarella & Cheddar Cheese Mix - 160g
Fresh Parsley - 10g
Woolies Products in this dish
