GRASS FED BEEF BOLOGNESE PASTA BAKE
Comfort food right here. It’s a one dish meal to prepare ahead so it’s there, ready and waiting, when all you feel like doing is heating up a meal. Make two and pop one in the freezer for another meal. To up the veggie content, make a batch of my Bolognese Sauce: Half Meat & Half Veggies recipe or if you’re short on time grab a jar of Torello Farm’s own Bolognese sauce. Combine with just cooked Island Pasta’s spinach conchiglie or beetroot fusilli pasta. Layer with the creamy cheese mixture and bake until bubbling and golden brown. Need we say more?
serves 4-5
200g Main Ridge goat curd
200g Blue Bay goat mozzarella, coarsely grated
100g parmesan, coarsely grated
1 egg
250g Pasta Island spinach conchiglie
½ quantity of Bolognese Sauce: Half Meat & Half Veggies recipe
OR
(1½ jars) Torello Farm Bolognese sauce
200g Mushroom Forestry mushrooms, cut into 5mm wide slices, removing any shiitake stems
2 tablespoons chopped flat-leaf parsley
Preheat oven to 180°C (160°C fan-forced). Have ready a deep sided (3 litre capacity) baking dish.
Place the goat curd, half the mozzarella , half the parmesan and the egg in a small bowl. Stir with a fork to combine all together. Set aside.
Bring a large pot of salted water to the boil over a high heat. Add the pasta and cook for 6 minutes. Drain. Transfer to a large bowl.
Meanwhile, while pasta is cooking, combine the mushrooms with the bolognese sauce in a large saucepan. Heat to a simmer over a medium-high heat.
Add the bolognese sauce to the pasta and stir to combine well. Tip half of the mix into the baking dish and spread out over the base. Scatter over the remaining mozzarella and
parmesan, then evenly spread over the last of the pasta mixture. Dollop dessert spoonfuls of the curd mixture over the top then spread with a spatula to cover the surface.
The dish can be prepared a few hours to a day ahead at this stage. Cover and refrigerate until needed. Bake for 25-30 minutes or until golden brown on top and bubbling around the edges.
Scatter the parsley over the top. Serve hot accompanied with a green salad.
Recipe by Fiona Hammond, July 2025
