Bolognese Potato Bake

A simple potato bake to use up leftover bolognese.

 

Bolognese or Bolognaise

So which is it?

Bolognaise is the French spelling which is often used in the UK. Bolognese is use in the US and elsewhere in the world. In Italy, this type of sauce is known as a ragu and served not on spaghetti as we do here, but on tagliatelle.

I make bolognese to serve with spaghetti most weeks. It's a popular dish in my house. We all love it.

The original recipe for veggie bolognese came from my mother-in-law Jean. She gave it to me many years ago and it's so tasty. I've tweaked it a little over the years, but it's basically the same recipe and one all my friends and family enjoy on a regular basis.

Thing is, I always make enough for the whole street, well maybe not quite, but I do make a big pot, so we end up eating it for a couple of nights and pop some in the freezer or pass some on to friends.

This pasta bake is a dish I created for second day bolognese.

Second day bolognese

Bolognese, like many other sauces, soups and stews taste better on day two.

Why is that?

It's simple really, the flavours all have time to develop and you can really taste the difference. Sometimes it is worth waiting, but it is hard to do when the wonderful smell of tomatoes and wine are wafting around the house.

You might want to wait a day to eat your bolognese or eat it first night. It might be so good you want to serve bolognese on day two with spaghetti again or you may be looking for other ideas. 

Uses for Leftover Bolognese

If you have leftover bolognese and don't want spaghetti for the second or third night in a row, try these tasty ideas. These are all vegetarian or vegan depending which type of cheese you use.

1. Filling for quick bolognese quesadilla
2. Layered into veggie lasagne
3. A tasty mince for shepherd's pie
4. On a baked potato
5. Leftover Bolognese Sausage Rolls
6. On a toasty or toasted panini with mozzarella
7. A filling for roasted whole peppers
8. In a puff pastry parcel with grated cheddar
9. As a substitute for pizza sauce
10. Served on top of cooked gnocchi, topped with mozzarella

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Bolognese Potato Bake

This potato bake was a quick dish made to use up leftover bolognese. It's super simple and quantities don't really matter in this recipe, it's all about the layers and a change in quantities will still be good and taste great, so if you want more cheese sauce, mozzarella or even tomato slices on top, go for it.

For simplicity, I add the recipe in cups for a serving for two served with a side salad, but when you make it just chuck it all. Just follow my layers.

You can use your favourite recipe for bolognaise and cheese sauce, or try my easy and super tasty bolognese and my vegetarian cheese sauce or my vegan cheese sauce,

When it comes to mozzarella, you can choose if you want this to be veggie or vegan. For the best vegan mozzarella, look for a coconut oil based one as it melts better.

Do pin or print the recipe as a reminder. If you're anything like me you'll forget about this tasty recipe in a day or two if you don't save it.

Step-by-step  bolognese potato bake

1. Bake lightly spiced potato wedges oven for 15-20 minutes.

2. Top baked potato wedges with leftover bolognese.

3. Pour over a generous layer of cheese sauce.

4. Top with grated mozzarella.

5. Add slices of tomato.

6. Sprinkle with dried oregano and black pepper.

7. Bake until golden, about 20 minutes.

8. Enjoy with a dressed green salad.

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dinner

British, vegan, vegetarian

Yield: 2

Author: Jacqueline Meldrum

Bolognese Potato Bake

A tasty way to use up bolognaise in this layered potato bake.

prep time: 10 Mcook time: 30 Mtotal time: 40 M

ingredients:

• 300g frozen potato wedges
• 1 heaped cup of leftover veggie bolognese
• 1 cup cheese sauce (veggie or vegan)
• 1 heaped cup grated mozzarella (veggie or vegan)
• 1 large rip tomato, sliced
• 1 tsp oregano
• a good grinding black pepper

instructions:

How to cook Bolognese Potato Bake

1. Bake potato wedges in a preheated oven at 220c/210c fan/425f/Gas mark 7 for 15 to 20 minutes until crisp.
2. Top with bolognese and then a layer of cheese sauce.
3. Next add a layer or mozzarella and top with slices of tomatoes.
4. Finish with a sprinkle of dried oregano and black pepper.
5. Bake for 15 to 20 minutes until golden.
6. Serve with a dressed green salad.
7. Enjoy!

Calories
470

Fat (grams)
19.6

Sat. Fat (grams)
4.3

Fiber (grams)
5.4

Sugar (grams)
3.5

Protein (grams)
16.4

Sodium (milligrams)
725

Cholesterol (grams)
17

Created using The Recipes Generator

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