Pasta Bolognese Bake
350g (1 package) Campanelle Pasta
500g French Lentil Bolognese Sauce
300g Cheddar Cheese (or a 50/50 mix of Mozzarella + Cheddar)
1/2 cup grated Parmesan
Preheat the oven to 350 degrees. Boil a large pot of water and once boiling, add 1 tbsp salt. Add the Campanelle and cook according to package directions, until just al dente. Be careful not to overcook the pasta.
Once the pasta is cooked, drain in a colander for a few minutes. When ready to bake, pour a little olive oil in a 9 x 13 inch casserole, being sure to grease the sides of the pan especially. In a large mixing bowl, mix together the cooked pasta, the sauce, and the grated cheese, saving a little cheese for the top of the dish.
Stir the mixture well and pour it all into the oiled casserole dish. Spread it evenly and top with reserved grated cheese and grated parmesan. Grind some back pepper on the top if desired and bake, covered with foil, for 30 minutes. After 30 minutes, remove the foil and bake a further 10 minutes until the cheese is browned and the house smells delicious.
If you like, for the last stage of cooking, you can also turn the oven to broil and broil the casserole for a few minutes to darken the cheese. Just be careful not to burn it! Serve hot with a fresh green salad and baguette. Don't forget a little extra parmesan for the table.
For those who live within our local delivery zones, you can order our French Lentil Bolognese ready to eat here, along with our favourite organic cheddar and mozzarella.
Serves 4-6 as a meal.