Best Baked Pasta Bolognese With Bechamel Sauce Recipes

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BAKED ZITI WITH BECHAMEL AND BOLOGNESE SAUCE



Baked Ziti with Bechamel and Bolognese Sauce image

Provided by Olive

Number Of Ingredients 14

For the Bechamel Sauce:
1 stick unsalted butter
1/2 cup All-Purpose Flour
4 cups milk (at room temperature)
a pinch of Nutmeg (optional)
salt and pepper to taste (you can use white pepper)
1 cup grated Cheddar Cheese
For the Bolognese Sauce:
1/2 pound lean ground beef
2 tbsp olive oil
1 can or jar of Spaghetti Sauce (750-800 ml / 2 1/2 cup homemade marinara sauce)
1 pound dry Ziti / Rigatoni / Penne
2 tablespoons Butter / Margarine (diced)
1/2 cup Shredded Mozzarella / Quickmelt Cheese

Steps:

  • I usually do this first: Heat olive oil in a saucepan, saute ground beef until brown, add in the spaghetti/ marinara sauce. Simmer for 10 minutes or more (until everything is ready for assembly).
  • Meanwhile, boil water in a heavy saucepan for pasta. Add salt, about 2 tbsp. Add the pasta, turn off heat ( I do this to save on gas, the boiling water is enough to pre-cook the pasta) let stand for about 5 minutes; (remember, it will cook some more in the oven so it is important not to cook it through at this stage) drain, set aside.
  • In the same pot, make the bechamel: melt the butter over low-medium heat. Add the flour and whisk until smooth, about 2 minutes. stirring constantly to avoid lumps, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, add 1/2 cup of cheddar cheese, and season with salt and pepper.
  • Assembly: Add the cooked ziti in the bolognese sauce, toss, then pour in the bechamel. Mix thoroughly using a wooden spoon. Pour into a greased 13 by 9-inch baking dish, smooth out top and sprinkle with mixture of remaining 1/2 cup quickmelt cheese and 1/2 cup mozzarella. Dot the top with diced butter and bake in oven for 25-30 minutes or until bubbling and the top is golden brown.

PERFECT LASAGNA BOLOGNESE



Perfect Lasagna Bolognese image

Authentic Bolognese sauce is slow-cooked to perfection, and then spread over fresh lasagna noodles covered with béchamel sauce. This is the best and only lasagna recipe you will ever want. For better results, always use the highest quality ingredients available, from the salt to the meat and wine.

Provided by gem

Categories     World Cuisine Recipes     European     Italian

Time 6h43m

Yield 12

Number Of Ingredients 24

1 tablespoon olive oil
1 tablespoon butter
½ pound pancetta (Italian bacon), diced
2 cups chopped celery
1 ¾ cups chopped carrots
1 ¼ cups chopped onion
1 ½ pounds coarsely ground chuck
1 pound coarsely ground pork shoulder
salt and ground black pepper to taste
1 cup dry white wine
1 ½ cups no-salt crushed tomatoes in puree
2 tablespoons tomato paste
1 teaspoon white sugar
½ cup beef broth
½ cup heavy whipping cream
½ cup whole milk
5 tablespoons butter
¼ cup all-purpose flour
4 cups whole milk
1 bay leaf
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
8 (9x13-inch) fresh lasagna sheets
2 cups finely grated Parmesan cheese, divided

Steps:

  • Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium heat. Add pancetta; cook and stir until browned, about 8 minutes. Add celery, carrots, and onion; cook, stirring occasionally, until very soft, about 15 minutes. Stir in beef and pork. Season with salt and pepper. Cook until evenly browned, about 20 minutes.
  • Pour white wine into the Dutch oven; cook until alcohol evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar. Bring to a simmer; reduce heat to low, cover and simmer Bolognese sauce, stirring occasionally and skimming fat off the surface, about 3 1/2 hours. Stir in beef broth, 1/4 cup at a time, if sauce looks dry.
  • Stir heavy cream and 1/2 cup milk into the Bolognese sauce; mix well. Cover and cook over very low heat until flavors combine, about 30 minutes.
  • Melt 5 tablespoons butter in a large saucepan over medium heat. Stir in flour until a smooth paste forms; cook and stir until paste turns a golden sandy color, about 7 minutes.
  • Increase heat to medium-high and slowly whisk 4 cups milk into the saucepan. Bring to a gentle simmer; reduce heat to medium-low and add bay leaf. Continue simmering, stirring occasionally until bechamel sauce is thick and smooth, about 10 minutes. Season with salt and nutmeg; discard bay leaf.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
  • Spread 1/4 cup bechamel sauce in the bottom of the baking dish. Cover with 1 lasagna sheet; prick in several places with a paring knife. Spread 1/2 cup bechamel sauce and 1/2 cup Bolognese sauce on top. Sprinkle 1/4 cup Parmesan cheese on top.
  • Repeat layers 7 times with remaining lasagna sheets, bechamel sauce, Bolognese sauce, and Parmesan cheese. Cover lasagna with aluminum foil and place on a rimmed baking sheet.
  • Bake lasagna in the preheated oven until bubbly, about 25 minutes. Remove aluminum foil and continue baking until cheese is browned, about 20 minutes more. Let cool before serving, about 15 minutes.

Nutrition Facts : Calories 648.1 calories, Carbohydrate 46.1 g, Cholesterol 120.9 mg, Fat 33.8 g, Fiber 2.7 g, Protein 35.8 g, SaturatedFat 16.3 g, Sodium 689.2 mg, Sugar 8.3 g

BAKED BOLOGNESE



Baked Bolognese image

Provided by Dave Lieberman

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
1 1/2 to 2 pounds ground beef
4 large cloves garlic, minced
2 teaspoons dried oregano
Couple dashes red chili flakes
One 28-ounce can whole peeled tomatoes
Sugar
Salt and freshly ground black pepper
1/2 stick butter
1 large onion
3 tablespoons all-purpose flour
1/3 cup white wine, optional
1 1/2 cups whole milk, warmed
Dash ground nutmeg or ground cinnamon
2 cups grated three-cheese blend, divided
1 pound parcooked rigatoni

Steps:

  • For the tomato sauce:
  • Preheat oven to 350 degrees F.
  • Add oil to large skillet over high heat. Add ground beef and saute, breaking up the meat into crumbles as it cooks. Add garlic, oregano and chili flakes and cook a couple minutes. Add tomatoes and season, to taste, with sugar, salt and pepper. Simmer for 10 minutes.
  • For the bechamel:
  • In a large saucepan melt butter over medium-high heat until bubbling. Add onions and saute until translucent. Sprinkle with flour, stirring constantly and cook until the mixture begins to thicken. Gradually whisk in the wine, if using, and then gradually whisk in the milk and nutmeg and cook until smooth, thick and creamy. Combine the meat sauce and pasta, and then pour in half the pasta mixture. Spoon half the bechamel over the pasta and top with half the cheese. Repeat with the remaining ingredients. Bake 30 to 45 minutes until browned and bubbly.

BAKED PASTA BOLOGNESE WITH BECHAMEL SAUCE



Baked Pasta Bolognese with Bechamel Sauce image

I enjoy finding new ideas for serving Pasta Dishes. Baked Bolognese is something I remember having at my Grandmother's house. I added a Bechamel sauce and used the sauce to layer the recipie. This is so full of flavor and very hearty, the leftovers don't last long!

Provided by wendy dosch

Categories     Beef

Time 1h10m

Number Of Ingredients 14

3 Tbsp olive oil
1 1/2 lb ground beef
4 large cloves of garlic, minced
2 tsp dried oregano
1 dash(es) red pepper flakes
28 oz can of whole peeled tomatoes
sugar, salt and pepper to taste
1/2 stick butter
1 large onion, chopped
3 Tbsp white wine
1 1/2 c warmed whole milk
1 dash(es) nutmeg
2 c shredded three blend italian cheeses
1 lb cooked rigatoni pasta

Steps:

  • 1. Preheat oven to 350 degrees. For the Bolognese Sauce: Start pasta water, add salt for taste. Add oil to large skillet over high heat and add ground beef, saute, breaking into crumbles, when browned drain and return to skillet, turn heat down to medium. Place pasta in boiling water and cook until al dente. Drain and set aside. To the browned ground beef then add garlic, oregano and chili flakes, cook for just a few minutes. Add tomatoes and season to taste with sugar, salt and pepper. Let simmer for ten minutes.
  • 2. For the Bechamel Sauce: In large saucepan melt butter over medium-high heat just until slightly bubbly. Add onions and cook until onions become translucent. Sprinkle with flour adding a small amount at a time while stirring constantly, mixture should resemble a gravy like consistency. Gradually whisk in the wine to thin sauce. Gradually whisk in the warm milk and nutmeg, cook until smooth and creamy. Remove from heat set aside. Combine the meat sauce with the pasta. Pour half the meat/pasta sauce into a 13x9 baking dish. Spoon half the Bechamel sauce over meat/pasta and top that with half the three cheese blend. Repeat, layering same way with remaining ingredients. Bake 30-45 minutes, until bubbly and slightly browned.

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