This is comfort food in my book and even better, it comes together quickly. I love bolognese, but sometimes I get a bit tired of eating it as spaghetti bolognese or putting it in lasagna. That’s when I make this dish.
I use half a batch of my bolognese for this. I usually use leftover bolognese for it, but sometimes I make the bolognese on the day and put the other half in the freezer for another night.
If you serve a nice green salad alongside the casserole this portion will serve 6 people and without a salad I’d say it serves 4 people.
For the pasta I like to use a shape called Pipe Rigate, which are big ridged slightly bent tubes. Penne or any similar shape works just as well, though.
4 Servings at each 18 SP OR 6 servings at each 12 SP.
- ½ batch of bolognese
- 300 g dry pasta (for instance pipe rigate or penne)
- 1 can of drained and rinsed red kidney beans (255 g drained weight)
- 50 g parmesan, grated
- 125 g crème fraîche light
- ground black pepper
Preheat your oven to 180C (350F).
Heat up the bolognese and add the rinsed and drained kidney beans. Give it a good stir.
Boil the pasta in plenty of salted water till al dente and drain. Pour the cooked pasta back into the pot and add the bolognese and beans. Mix everything well.
Spray an oven-proof caserolle dish with non-stick spray. Pour in the pasta and sauce mix and spread it into an even layer.
In a small mixing bowl add the cremefraiche, grated parmesan and ground black pepper to taste. The parmesan cheese is plenty salty, so you won’t need to add any salt. Mix this topping well.
Dollop the topping over the dish and spread it out with a spatula or spoon.
Bake the casserole uncovered for 25-30 minutes till golden and bubbly.
Serve with a green salad if desired.