Bolognese Pasta Bake

Bolognese Pasta Bake


  • 50g Protein Pasta (Raw)
  • 150g Diced Tomatoes (Canned)
  • 100g Beef Mince (Extra Lean) (Raw)
  • 15g Cheddar Cheese (Shredded)
  • 20g Tomato Paste
  • White Onion, to taste
  • 1 clove Garlic
  • 250ml Vegetable Stock
  • 1.5tsp Bolognese Herbs


  1. Preheat oven to 180°C. 
  2. Prepare all vegetables: dice onion and mince garlic.
  3. Heat a large pot over medium-high heat and apply a light spray of oil, if necessary. Add onion and garlic and sauté for 2-3 minutes, until softened. Add mince and break into small pieces as it cooks. 
  4. Add diced tomatoes, tomato paste and vegetable stock to pot. Bring to a gentle boil and reduce heat to low.
  5. Add bolognese herbs and season to taste. Simmer on low for at least 30 minutes and stir occasionally.
  6. In the meantime, cook pasta as per packet instructions.
  7. Once cooked, drain water from pasta and add cooked pasta to bolognese mix. Stir to thoroughly combine. Transfer pasta and bolognese into an ovenproof dish and sprinkle with cheese. 
  8. Bake for 20-25 minutes, until golden brown.
  9. *This meal can be stored in an air-tight container and kept in the fridge for 3-4 days.

Calories: 387 | P: 41g | F: 10g | C: 32g


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