There is nothing better than intensifying the flavours of a delicious dish by putting it in the oven and baking it with cheese on top! YUM. I’m so easily pleased!
I took the recipe from this site and made a few little alterations in my creation of it:
I made my ORIGINAL BOLOGNESE leaving out the carrots and adding an extra pinch of chili and and a teaspoon of cumin just for a little twist.
I cooked the spaghetti as per instruction and mixed it with a tub of low fat cream cheese and TWO HEAPED TABLE SPOONS OF ORIGINAL PESTO instead of the Italian seasoning called for in the recipe.
I layered the ingredients in an oven proof dish, Bolognese, spaghetti, Bolognese.
Then, just cause I’m a heathen and I’m not in Italy (they would shoot me on the spot) I substituted the Parmesan for mature cheddar, putting a layer of it on top before baking it in the oven!
If you bake it on a lower heat for a longer time everything will fuse together, the moisture in your Bolognese will reduce and it will come out like a new fangled lasagne!
I was more than a little bit naughty when I served this up on Friday night with garlic bread and my favourite bottle of red plonk from the local shop, YellowTail Shiraz.
So sue me, I enjoyed every second.