Cheesy Bolognese Bake

Love Bolognese… Why not impress your friends and family with this delicious alternative to the classic Bolognese baked in a thick and creamy cheese sauce?

Cooking Time

1.5 hours




In a saucepan add the olive oil, garlic, onion, carrot, celery and sweat together for 5 mins on a medium heat.

Add the minced beef and cook until browned.

Add the tomato puree, plum tomatoes, oregano, red wine and season with salt and pepper to your taste then mix together well

Leave to simmer for 45 mins on a low heat.

Meanwhile to make the cheese sauce, add the butter to a saucepan until it has completely melted then mix in the flour to a smooth paste.

Pour in the milk, followed by the cheddar and mozzarella cheese, mustard and season with salt and pepper to your taste then mix well on a medium heat until the cheese has completely melted and the consistency is smooth and creamy.

Boil the rigatoni in salted water for 8 mins then drain

Pour the bolognese over your cooked pasta followed by the cheese sauce and mix together well before emptying into a casserole dish. Sprinkle a handful of grated cheddar and mozzarella across the top followed by a handful of panko breadcrumbs

Bake in the oven at 190°C for 45 mins or until golden brown on the top.

Once the cheesy bolognese bake has cooked, leave to stand for 10 mins and then serve with fresh basil.


250g minced beef

400g Napolina Peeled Plum Tomatoes

1 celery stalk, finely chopped

1 medium carrot, grated

1 medium onion, finely chopped

2 cloves garlic, finely chopped

1 tsp oregano

1 tbsp Napolina Extra Virgin Olive Oil

1 tbsp Napolina Tomato Puree

300g Napolina Rigatoni

500ml whole milk

200g mozzarella cheese, grated, plus more for topping

200g cheddar cheese, grated, plus more for topping

50g salted butter

1 tbsp plain flour

1 tsp mustard

100ml red wine

Salt & Pepper to taste

Fresh basil for serving

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