Cheesy Bolognese Rice Bake

Bolognese Rice Bake on a small white plate, with another plate of the bake in the background.

5 from 1 vote

Cheesy Bolognese Rice Bake

All the cozy lasagna vibes, with a little twist. This cheesy bolognese rice bake swaps pasta sheets for a base of seasoned rice, topped with rich bolognese, and a beautifully creamy, cheesy béchamel sauce. Baked until golden and bubbling, it’s a gorgeous make-ahead, family-friendly dinner, and easily made gluten-free.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: American

Keyword: bolognese bake

Servings: servings

Calories: 564kcal

Author: Kate Phillips

Equipment

1 Baking dish Either a small rectangular, roughly 28cm/11" x 18cm/7" or a small square 21cm/8" x 21cm/8" dish. If you have a larger dish, I'd double the amount of bolognese, as you may find it becomes a very thin layer.

Ingredients

For the bolognese sauce -

1 tablespoon olive oil
1 lb (500g) 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 chili flakes optional
2 tablespoons tomato paste
1 can whole peeled or crushed tomatoes roughly 400g/14oz
¼ cup red wine
1 teaspoon fish sauce optional

For the rice -

1 cup long-grain rice
1 egg
2 garlic cloves
1 tablespoon butter
½ cup grated parmesan
1 tablespoon butter or olive oil for greasing your oven dish

For the cheesy bechamel sauce -

2 tablespoons butter
2 tablespoons plain flour use gluten-free flour for a gluten-free version
1 ½ cups whole milk
1 cup grated cheddar cheese plus extra to scatter on top of the bake
Black pepper
½ teaspoon chili flakes

Optional, to serve -

2 tablespoons fresh basil pesto
Handful of fresh basil leaves

Instructions

Start the bolognese sauce.
Add 1 tablespoon of olive oil to a large pot over medium heat, then add the diced onion, carrot, celery, and 1 teaspoon of salt. Cook, stirring, for about 5 minutes, until they start to soften up nicely. Add the crushed garlic, stir for another minute, and then add the ground beef. Break up the mince with a wooden spoon and cook until brown.
Simmer the Bolognese sauce.
Add 2 tablespoons of tomato paste, the canned tomatoes, ¼ cup of red wine, dried thyme, chilli flakes, and fish sauce if you're using them. Stir, then reduce the heat to low and simmer for about 20 minutes, until it's lovely and thick.
Cook the rice.
While the bolognese sauce simmers, add 1 cup of rice to a pot you have a lid for, then pour in 2 cups of cold water. Set the pot over medium heat. When you see foamy bubbles on top, turn the heat right down and pop the lid on for 12 minutes.
After that, remove the rice from the heat and let it sit with the lid still on for another 10 minutes to finish steaming and cooking. Leave it to cool slightly before adding the other rice ingredients.

PRO TIP: If you don't have a pot with a lid, use a wooden board or a dinner plate. If you use a plate, be careful when you remove it, as it'll be hot.

Make the cheesy bechamel sauce.
You can do this while the rice and bolognese cook. Warm your milk either gently on the stovetop or in the microwave (heat it in 30-second increments - you just want it lukewarm). Melt 2 tablespoons of butter in a saucepan, then add 2 tablespoons of flour. Whisk into a thick paste (roux), then stir for another couple of minutes to cook the flour. Slowly pour in the milk, whisking as you go. Keep pouring and whisking as the sauce thickens up.
Once it’s thick, remove the pot from the heat and add 1 cup of grated cheese, a good grind of black pepper, and the chili flakes. Stir as the cheese melts into the sauce. Taste and season with salt if needed (this will depend on the saltiness of the cheese you use).

HOW TO PREVENT A GRAINY SAUCE: I recommend warming your milk slightly before adding it to your sauce - this will help prevent any graininess. It's also important to remove the sauce from the heat before adding the cheese - if you add it while the sauce is very hot, it can split and make the sauce grainy.

Mix the rice.
Once your rice has cooled slightly, add 1 tablespoon of melted butter, the crushed garlic, ½ cup of grated parmesan, and the whisked egg to it, and mix well so every grain is coated.

PRO TIP: Make sure your rice isn't steaming hot when you do this - if it is, your egg may scramble.

Assemble the Bolognese bake.
Grease your baking dish with butter or olive oil and heat your oven to 350℉ (180℃). Transfer the rice to the dish and use the back of a spatula to press it into an even layer that covers the entire base of the dish. Press down to flatten it into the dish. Spoon the bolognese sauce on top, again using a spatula to press it right into the edges and all over the rice. Finish by pouring the cheesy béchamel sauce on top, using the back of a spoon to smooth it over the bolognese layer. Scatter the remaining cheese on top.
Transfer to the oven and bake.
Transfer the dish to the oven and bake for 30 to 40 minutes. The top should look deeply golden brown, and you should see the sauce bubbling up the sides. At this point, carefully remove it from the oven.
Slice and serve.
Leave it to cool for about 10 minutes, then dollop over the basil pesto and fresh basil leaves if you're using them, then slice and serve while the cheese is gooey and molten.

Notes

PREP AHEAD: Every element of this bake can be made ahead of time (and makes assembly even easier). The bolognese will keep well for 5 days in the fridge, the cheesy bechamel will be fine for 4 days, and the cooked rice will keep well for 2 days (don't mix it with the egg and cheese until you want to bake it though). You can either make the separate elements, then assemble and bake later, or assemble the whole thing, pop it (covered) in the fridge, and bake it within 2 days.

INGREDIENT NOTES: To add more vegetables, I often stir a couple of big handfuls of spinach leaves into the bolognese sauce once it's nearly finished (or throw in some frozen spinach). You can also layer in spinach leaves when you assemble the bake - I like to put it on top of the rice layer, then pour the bolognese on top.

SERVING SUGGESTIONS: I like a fresh arugula (rocket) salad on the side (just drizzle a couple of handfuls of arugula with a little olive oil, balsamic vinegar and a little salt and pepper). You could also serve this with fresh bread, like this soft no-knead focaccia or rosemary parmesan bread, with roasted garlic butter or confit garlic on the side.

Nutrition