BOLOGNESE TORTELLINI PASTA BAKE

Minced meat, herbs, and cheesy tortellini complete with a bubbly, golden top and a sprinkle of Parmesan to finish. Perfect for easy family dinners or entertaining guests.

PREP 30m

COOK 30m

TOTAL 1h

SERVES 4-5

Ingredients-

- 2x 300g Tortellini (spinach & ricotta or 4 cheese is perfect)
- 250g lean beef mince
- 3 celery sticks, finely diced
- 1 leek, finely diced
- 1 onion, 2 carrots, finely diced
- 3 garlic cloves, diced
- 1 bay leaf
- 1 tsp oregano
- 1 beef oxo
- 1 tbsp tomato purée
- 2 tins plum tomatoes
- 1 tin water
- 1 tsp salt
- 1 tsp pepper
- 200g cheddar

Instructions-

  • Brown the minced meat in a pan, breaking it up with a spatula or potato masher. Once cooked, set it aside in a bowl, keeping any liquid.

  • In the same pan, add a little oil and soften all the vegetables. Once they are soft, reintroduce the garlic and the browned minced meat.

  • Stir in the tomato purée, dried herbs, stock, plum tomatoes, 1 tin of water, salt, and pepper. Let the mixture simmer for approximately 30 minutes.

  • Once the vegetables are fully cooked and the mixture is well blended, assemble the bake. Add half of the mixture to an oven dish, covering it with one packet of tortellini and half of the grated cheese. Layer the remaining ragu, the next pack of tortellini, and finish with the remaining cheese.

  • Bake in a preheated oven at 180°C for 30 minutes or until the top is golden and bubbling.

  • Serve your Bolognese Tortellini Bake with a sprinkle of grated Parmesan for an extra burst of flavour.