Description
This Cheesy Bolognese Rice Bake combines the classic flavors of a rich bolognese sauce with a creamy, cheesy béchamel topping layered over seasoned rice. It’s a comforting, family-friendly dish that's perfect for making ahead and easily adaptable to a gluten-free diet by using gluten-free flour. The meal features a delightful twist on traditional lasagna, offering a cheesy, hearty casserole baked to golden perfection.
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 (approximately 400g/14oz)
- ¼ cup red wine
- 1 teaspoon fish sauce (optional)
Rice Layer
- 1 cup long-grain rice
- 1 teaspoon salt
- 1 tablespoon butter
- 2 garlic cloves, crushed
- ½ cup grated parmesan
- 1 egg, whisked
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 the baking dish)
- 2 tablespoons fresh basil pesto (optional)
- Handful of fresh basil leaves (optional)
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. Stir and cook for about 5 minutes until softened. Add crushed garlic and cook for 1 more minute. Add ground beef and break it apart with a wooden spoon, cooking 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 the Rice: While the sauce simmers, place 1 cup rice, 1 teaspoon salt, and 2 cups cold water in a pot with a lid. Heat over medium until foaming bubbles appear on top. Reduce heat to very low, cover, and cook for 12 minutes. Remove from heat and let sit with the lid on for 10 minutes to finish steaming. Allow rice to cool slightly.
- Make the Béchamel Sauce: Melt 2 tablespoons butter in a saucepan over medium heat. Add 2 tablespoons flour and whisk to form a roux. Cook for a couple of minutes, stirring constantly. Gradually pour in milk while whisking continuously until sauce thickens. Remove from heat and stir in 1 cup grated cheddar cheese, black pepper, and ½ teaspoon chilli flakes until cheese melts. Season with salt to taste.
- Prepare the Rice Mixture: Once rice is slightly cooled, add 1 tablespoon melted butter, crushed garlic, ½ cup grated parmesan, and whisked egg. Mix thoroughly until every grain is coated. Ensure rice is not hot to avoid scrambling the egg.
- Assemble the Bake: Grease an oven-proof baking dish with butter or olive oil. Preheat the oven to 180°C (360°F) fan. Spread the rice mixture evenly in the dish, pressing down firmly. Spoon the bolognese sauce over the rice and spread evenly using a spatula. Pour the cheesy béchamel sauce on top and smooth it out. Scatter the remaining ½ cup grated cheddar cheese over the top.
- Bake: Place the assembled dish in the oven and bake for 30 minutes until the top is deeply golden brown and bubbly around the edges.
- Finish and Serve: Remove from oven and let cool for 10 minutes. Dollop fresh basil pesto on top and scatter fresh basil leaves if using. Slice and serve while the cheese sauce is warm and gooey.
Notes
- This recipe is great for making ahead and reheats well.
- Use gluten-free flour in the béchamel to make the dish suitable for gluten-free diets.
- If you don’t have a pot with a lid for cooking rice, cover with a wooden board or a heatproof plate, but be cautious of steam when removing.
- Ensure the rice is not steaming hot when mixing with egg to prevent scrambling.
- Leftovers can be refrigerated and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 110 mg
