SPINNEYFields CHEDDAR QUICK ‘N’ EASY BOLOGNESE BAKE

Method for the Béchamel

Gently bring the milk to the boil in a small saucepan with the onion, studded with the bay and cloves. Turn off the heat and leave to infuse for 20 mins.

Melt the butter in another saucepan, then add the flour. Stir continuously until a roux. Continue stirring for 2 mins.

Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.

Method for the Pasta Bake

Pre-heat the oven to 180’C (fan) or 200’C

Cook the Béchamel sauce as per separate instructions.

Cook the dried pasta as per instructions. Drain and set aside.

Combine the Bolognese sauce, home-made Béchamel sauce and drained, cooked pasta.

Mix well before adding some pasta cooking water to loosen up the consistency, if required.

Transfer half of the pasta mix to an oven-proof dish.

Sprinkle the Spinneyfields Grated Mature White Cheddar over the pasta mix.

Finish by adding the remainder of the pasta.

Top with the Spinneyfields Grated Mozzarella. (Add breadcrumbs if a crunchy topping is required)

Place in the oven.

Bake for about 25- 30 minutes until the cheese topping is melted and golden brown.

Remove from the oven and allow to rest for 5–10 minutes prior to serving.

Serve with a fresh green salad and garlic bread to mop up the cheese and sauce.

Did you try this Bolognese Bake recipe? Let us know your thoughts in the comments at the bottom of this page.