Bolognaise Penne 'N' Cheese

6
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 6 servings
OK
  • FOR CHEESY BECHAMEL SAUCE

Nutritional

  • Serving Size: 1 (410.7 g)
  • Calories 744.6
  • Total Fat - 31.7 g
  • Saturated Fat - 13 g
  • Cholesterol - 50.8 mg
  • Sodium - 1004.4 mg
  • Total Carbohydrate - 94.1 g
  • Dietary Fiber - 12.3 g
  • Sugars - 11.7 g
  • Protein - 23.1 g
  • Calcium - 499.3 mg
  • Iron - 2.6 mg
  • Vitamin C - 43.7 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 200C/180C fan forced.

Step 2

Cook pasta in a large saucepan of boiling, salted water, following packet directions and adding broccoli and peas in the last 3 minutes of cooking time.

Step 3

Meanwhile, made cheesy bechamel sauce - Place butter, flour and milk in a large saucepan over medium-high heat and whisk for 6 to 8 minutes or until mixture simmers and thickens and then remove from heat and stir in cheese and season well with salt and pepper.

Step 4

Drain pasta mixture and transfer to a large heatproof bowl and add the pepper, bolognaise and basil and toss to combine and then add half the béchamel sauce and mix well and then spoon mixture into a 10 cup capacity baking dish and spoon remaining sauce over mixture.

Step 5

Toss breadcrumbs, cheddar cheese and mozzarella together in a bowl and sprinkle over sauce and bake for 30 to 40 minutes or until top is golden and mixture is heat through.

Step 6

Serve topped with extra basil leaves.

Tips & Variations


No special items needed.

Related