Leftover Bolognese Pasta Bake

When there's not enough bolognese sauce left to make a lasagne (which is what I usually do), then you can always consider a pasta bake.

All you need to do is re-heat the bolognese, cook some suitable pasta (such as penne which will not go too soggy) and make a white sauce. Of course you could always buy the latter but I had a glut of milk so it made sense to make my own. Simply make a roux with a large knob of butter and a tablespoon or two of cornflour then slowly add milk, stirring continuously, over a low heat. Once the sauce has thickened, add some grated cheese. I happened to have some ready grated French Comte and some Spanish manchego in the fridge. They made a good combination and a change from cheddar. I also cooked a head of broccoli, the florets cut into manageable pieces. I cooked the pasta in the same water having removed the broccoli with a slotted spoon and it was interesting (though not surprising) to note that the past took on a light taste of broccoli which added to the end flavour of the dish.

I mixed the cheesy white sauce with the meat, the broccoli and the pasta and then turned it all out into an oven-proof dish, grating manchego and Parmesan with gay abandon all over the top. Then into a hot oven (or under the grill) to melt, brown and crisp up the cheese and you're good to go.

Pair with a green salad if you feel you must. 

Very simple, very tasty.

Bon appetito.