Description
Cheesy Bolognese Rice Bake is a comforting and flavorful family favorite that combines a savory, rich bolognese sauce layered over seasoned rice, topped with a creamy, cheesy béchamel sauce, and baked to a golden perfection. This dish offers all the warmth and satisfaction of a classic lasagna with a delightful twist, perfect for making ahead and easy to adapt to gluten-free diets.
Ingredients
Scale
Bolognese Sauce
- 1 tablespoon olive oil
- 1 lb ground beef (500g)
- 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 (roughly 400g/14oz)
- ¼ cup red wine
- 1 teaspoon fish sauce (optional)
Rice Layer
- 1 cup long-grain rice
- 1 teaspoon salt
- 1 tablespoon butter, melted
- 2 garlic cloves, crushed
- ½ cup grated parmesan cheese
- 1 egg, whisked
Cheesy Béchamel Sauce
- 2 tablespoons butter
- 2 tablespoons plain flour (use gluten-free flour for gluten-free option)
- 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 of fresh basil leaves
Instructions
- Prepare the Bolognese Sauce: Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion, carrot, celery, and 1 teaspoon salt. Cook, stirring for about 5 minutes until softened. Add crushed garlic and stir for 1 minute. Add ground beef and brown thoroughly, breaking it up with a wooden spoon. Stir in tomato paste, canned tomatoes, red wine, dried thyme, chilli flakes, and fish sauce if using. Reduce heat to low and simmer for 20 minutes until thickened.
- Cook the Rice: In a pot with a lid, combine 1 cup rice, 1 teaspoon salt, and 2 cups cold water. Bring to a boil over medium heat. When foamy bubbles appear on top, reduce heat to low and cover. Cook for 12 minutes. Remove from heat, keep lid on, and let rice steam for another 10 minutes. Allow to cool slightly before proceeding.
- Make the Cheesy 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 add 1.5 cups milk, whisking continuously until the sauce thickens. Remove from heat and stir in 1 cup grated cheddar cheese, black pepper, and ½ teaspoon chilli flakes. Adjust salt to taste based on cheese saltiness.
- Prepare Rice Mixture: Once the rice has cooled slightly, mix in 1 tablespoon melted butter, crushed garlic, ½ cup grated parmesan, and the whisked egg. Stir well to coat all the rice evenly, being careful not to scramble the egg by ensuring the rice is not too hot.
- Assemble the Bake: Grease an oven-proof baking dish (about 28cm x 18cm or 21cm x 21cm) with butter or olive oil. Spread the rice mixture evenly on the base, pressing down firmly with a spatula. Spoon the bolognese sauce over the rice, pressing gently to cover evenly. Pour the cheesy béchamel sauce on top and smooth the surface. Scatter the remaining ½ cup grated cheddar cheese over the béchamel.
- Bake: Preheat the oven to 180°C (360°F) fan. Bake the assembled dish for 30 minutes or until the top is golden brown and bubbling at the edges.
- Serve: Remove from the oven and let the bake cool for 10 minutes. Dollop fresh basil pesto and scatter basil leaves over the top if using. Slice and serve warm while the cheese is molten and gooey.
Notes
- Use gluten-free flour to make this recipe gluten-free.
- Ensure the rice is not steaming hot before adding egg to avoid scrambling.
- The dish is perfect for reheating and making ahead of time.
- If you don’t have a pot with a lid for rice, use a wooden board or dinner plate to cover during cooking.
- Adjust salt carefully as cheese and fish sauce add saltiness.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg
