Stir a spoonful of cream cheese or mascarpone into the sauce before mixing with pasta, then bake with a light cheese topping.
ABy Annebala
Servings
4
600 g Frozen Bolognese sauce
350 g Dried penne pasta
3 tbsp Mascarpone
0.25 cup Whole milk
0.5 tsp Garlic powder
1 tsp Dried oregano
10 g Salt
100 g Grated mozzarella
30 g Grated Parmesan
1 tbsp Butter
Calories
620 kcal
Protein
29g
Carbs
93g
Fat
14g
Fiber
6g
Sugar
8g
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Sarah M. · Melbourne, AU
Preparation
1. Preheat your oven to 200°C (390°F). Grease a large baking dish (roughly 30x20cm) with butter and set aside. Thaw the frozen Bolognese sauce in a saucepan over medium-low heat, stirring occasionally, until fully defrosted and gently simmering — about 10–15 minutes.
600 g Frozen Bolognese sauce,
1 tbsp Butter
2. Meanwhile, bring a large pot of water to a boil with the salt. Cook the penne for 2 minutes less than the package instructions to keep it very al dente — it will finish cooking in the oven. Reserve a mugful (about 200ml) of pasta water before draining.
350 g Dried penne pasta,
10 g Salt
Making the Sauce
3. Stir the mascarpone, milk, garlic powder, and dried oregano into the warm Bolognese sauce over low heat until the mascarpone is fully melted and the sauce is smooth, creamy, and a mellow pale red colour. If the sauce looks very thick, add a splash of the reserved pasta water to loosen it slightly.
4. Add the drained penne directly into the sauce and toss well to coat every piece generously. The sauce should cling to the pasta — add a little more reserved pasta water if needed to keep it saucy and not dry.
350 g Dried penne pasta
Baking
5. Transfer the sauced pasta into the prepared baking dish and spread it out evenly. Scatter the grated mozzarella evenly over the top, then finish with an even dusting of grated Parmesan.
100 g Grated mozzarella,
30 g Grated Parmesan
6. Bake uncovered in the preheated oven for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden on top. Let the bake rest for 5 minutes before serving — this lets the sauce settle and makes it easier to scoop.
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