Bolognese Potato Bake

A simple potato bake to use up leftover bolognese.

Bolognese Potato Bake with stretchy mozzarella topping pulled by a fork 

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.


A plate of bolognaise piled on spaghetti

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. Hot dog topping
  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


potato wedges

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

potato wedges topped with bolognese

2. Top baked potato wedges with leftover bolognese.

potato wedges topped with bolognese and cheese sauce

3. Pour over a generous layer of cheese sauce.

potato wedges topped with bolognese, cheese sauce and grated mozzarella

4. Top with grated mozzarella.

Bolognese Potato Bake topped with tomato slices

5. Add slices of tomato.

Bolognese Potato Bake topped with tomato slices and oregano

6. Sprinkle with dried oregano and black pepper.

Bolognese Potato Bake, baked until golden

7. Bake until golden, about 20 minutes.

Fork in Bolognese Potato Bake

8. Enjoy with a dressed green salad.


bolognese, leftover bolognese, vegan bolognese, bolognaise, vegetarian bolognese, vegetarian bolognaise, bolognese bake, bolognese potato bake, potato bake. vegan potato bake, vegetarian potato bake
dinner
British, vegan, vegetarian
Yield: 2
Author: Jacqueline Meldrum

Bolognese Potato Bake, baked until golden

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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12 comments

  1. I've never tried this before but it looks delicious! Going on the menu for dinner next week.

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  2. I love all of your suggestions on using left-over bolognese sauce, especially this one with potatoes! HOW DELICIOUS!

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    Replies
    1. Thanks and yes there are lots of ways to use up leftover bolognese.

      Delete
  3. I love the shortcuts in this dish, like using leftover bolognese and frozen potatoes. That makes this the perfect dish for busy nights.

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    Replies
    1. I am all about the easy meals, especially for midweek dinners.

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  4. This is such a great idea for using up leftover bolognese! I love the ideas of using potatoes!

    ReplyDelete
    Replies
    1. Hey, everything is better with potatoes. don't you think?

      Delete
  5. What a savory and easy dish for dinner! Looking forward to making this tonight! Yum!

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  6. I had always thought it was bolognaise - never heard of bolognese - probably been misreading it for years! This looks delicious. I am impressed you make bolognese sauce so often - I love it but am really out of the habit of making it often - but I agree about making heaps because you can do so much with leftovers.

    ReplyDelete
    Replies
    1. Yes I always spelled it bolognaise, but bolognese seems to be the more common spelling these days. The boys love it so I make it every week or two. I have to admit I love it too.

      Delete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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