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Individual bolognaise and silverbeet pasta bakes

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This individual bolognaise and silverbeet pasta bakes recipe gives a new lease of life to a perennial favourite.

  • Serves4
  • Cook time35 minutes
  • Prep time15 minutes
Individual bolognaise and silverbeet pasta bakes


  • 250g penne pasta
  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 500g pkt Coles Australian 5 Star Beef Mince
  • 500g btl tomato pasta sauce
  • 2 tsp finely chopped thyme
  • 1 bunch silverbeet, leaves trimmed, coarsely shredded
  • 1 cup (120g) coarsely grated cheddar
  • thyme sprigs, to decorate
  • mixed salad leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
  2. Step 2

    Meanwhile, heat oil in a large frying pan over medium heat. Add onion, carrot and celery and cook, stirring, for 5 mins or until onion softens. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour and is cooked through. Add the pasta sauce and thyme and cook for a further 5 mins or until sauce thickens slightly. Add the silverbeet and gently stir to combine.
  3. Step 3

    Add the pasta to the sauce and stir to combine. Season. Spoon pasta mixture evenly among four 2-cup (500ml) ovenproof dishes. Place on a baking tray. Sprinkle each dish evenly with cheddar and top with a sprig of thyme. Bake for 15-20 mins or until heated through and cheddar is golden brown. Serve immediately with salad leaves.