Description
This Cheesy Bolognese Rice Bake combines the classic flavors of a rich Bolognese sauce layered perfectly with seasoned rice and topped with a creamy, cheesy béchamel sauce. It's a family-friendly meal that's comforting, flavorful, and can be made ahead, offering a delicious twist on traditional lasagna.
Ingredients
Scale
Bolognese Sauce
- 1 tablespoon olive oil
- 1 lb ground beef
- 3 garlic cloves, crushed
- 1 onion, finely diced
- 1 celery stick, finely diced
- 1 carrot, finely diced or grated
- 1 teaspoon dried thyme
- 1 teaspoon chilli flakes (optional)
- 2 tablespoons tomato paste
- 1 can plum tomatoes (400g/14oz)
- ¼ cup red wine
- 1 teaspoon fish sauce (optional)
Rice Layer
- 1 cup long-grain rice
- 1 teaspoon salt
- 1 egg
- 2 garlic cloves, crushed
- 1 tablespoon butter, melted
- ½ cup grated parmesan
Cheesy Béchamel Sauce
- 2 tablespoons butter
- 2 tablespoons plain flour (use gluten-free flour for gluten-free version)
- 1.5 cups whole milk
- 1 cup grated cheddar cheese
- ½ cup grated cheddar cheese (to scatter on top)
- Black pepper, to taste
- ½ teaspoon chilli flakes
Additional
- 1 tablespoon butter or olive oil (for greasing oven dish)
- 2 tablespoons fresh basil pesto
- Handful fresh basil leaves
Instructions
- Prepare Bolognese Sauce: Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion, carrot, celery, and 1 teaspoon salt. Cook for 5 minutes until softened, then add crushed garlic and stir for 1 minute. Add ground beef, breaking it up with a spoon, and cook until browned. Stir in tomato paste, plum tomatoes, red wine, dried thyme, chilli flakes, and fish sauce if using. Reduce heat to low and simmer for 20 minutes until thickened.
- Cook Rice: While sauce simmers, combine 1 cup rice, 1 teaspoon salt, and 2 cups cold water in a pot with a lid. Bring to a boil on medium heat until foamy bubbles appear, then reduce heat to low and cover. Cook for 12 minutes, remove from heat, and let steam for another 10 minutes with lid on. Let rice cool slightly before proceeding.
- Make Béchamel Sauce: Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in 2 tablespoons flour and cook for 2 minutes to form a roux. Gradually whisk in milk, continuing to whisk until sauce thickens. Remove from heat, stir in 1 cup grated cheddar, black pepper, and chilli flakes. Season with salt to taste.
- Prepare Rice Mixture: Once rice is slightly cooled, mix in 1 tablespoon melted butter, crushed garlic, ½ cup grated parmesan, and beaten egg. Stir well to coat rice evenly, ensuring the rice is not hot to prevent scrambling the egg.
- Assemble Bake: Preheat oven to 180C (360F) fan and grease an oven-proof baking dish with butter or olive oil. Press the rice mixture evenly into the base of the dish. Spoon the bolognese sauce over the rice, spreading it to cover fully. Pour the béchamel sauce on top and smooth it evenly. Scatter the remaining ½ cup grated cheddar over the top.
- Bake: Place the dish in the oven and bake for 30 minutes until the top is golden brown and the sauce is bubbling around the edges.
- Garnish and Serve: Allow the bake to cool for 10 minutes. Dollop basil pesto and scatter fresh basil leaves on top. Slice and serve warm for gooey, molten cheesy goodness.
Notes
- This dish is perfect for making ahead and reheating, making it ideal for meal prep or family dinners.
- For a gluten-free version, substitute plain flour with gluten-free flour in the béchamel sauce.
- Adjust chilli flakes based on your spice preference or omit for a milder flavor.
- Let the rice cool before mixing with the egg to avoid scrambling.
- Use a baking dish around 28cm x 18cm or 21cm x 21cm for optimal layering; increase ingredients if using a larger dish.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
