Pasta Alforno Bake
- Serves 4
- Cooking Time 60 minutes
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You will need...
- 1 tbsp olive oil
- 200g Mushrooms, chopped
- 500g Lean minced beef
- 1 jar of Ragu Original Chunky Bolognese Sauce
- 300g pasta twists
- For Cheese Sauce:
50g salted butter - 50g plain flour
- 1pint whole milk
- 200g grated mature cheddar cheese
- Salt & Pepper
Method
- Preheat the oven to 190°C/375°F/170°C Fan Oven/Gas Mark 5.
- Heat the olive oil in a large saucepan over a medium heat.
- Add the mushrooms and fry for 5 minutes, then add the minced beef and fry for a further 10 minutes.
- Add the jar of Ragu Original Chunky Bolognese sauce, bring to the boil and simmer for 10 minutes until the meat is cooked and tender.
- Meanwhile, cook the pasta according to the manufacturer’s instructions. Drain well then add to the bolognese mixture.
- To make the Cheese Sauce: Melt the butter in a medium saucepan, add the plain flour and using a hand whisk mix together well over a low heat. Add the milk and whisk thoroughly. Slowly bring to a boil over a medium heat, whisking continuously until the sauce is thick and smooth. Remove from the heat and add 100g of the cheese. Season to taste with salt and pepper.
- Pour the pasta mix into a large oven proof dish and carefully pour over the cheese sauce. Top with the remaining cheese and bake in the pre-heated oven for 20 minutes.
- Serve with a crisp salad. For a vegetarian alternative, swap the minced beef for Soya mince!