Cheesy Bolognese Crispy Potato Bake
EBT-Friendly: 90% of ingredients
Made by Zach
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Assembly Time: 45 minutes
This Cheesy Bolognese Crispy Potato Bake layers crispy roasted potatoes over a rich homemade beef bolognese and finishes everything with melty mozzarella for a high-protein comfort food casserole.
Ingredients:
For the Bolognese
- 16 oz 96/4 lean ground beef
- 5 slices center cut bacon
- 150 g onion (diced)
- 150 g carrots (diced)
- 75 g green peppers (diced)
- 75 g red peppers (diced)
- 2 cloves garlic (minced)
- 25 g tomato paste
- 1 big pinch Italian seasoning
- 200 g low fat marinara
- 84 g part skim mozzarella
- 30 g chicken bone broth
For the Potatoes
- 800 g potatoes (cubed)
- 8 g parmesan cheese
- paprika
- garlic powder
- basil
- oregano
- sea salt
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Toss the russet potatoes with olive oil, garlic powder, onion powder, sea salt, black pepper, and parmesan cheese.
- Air fry or roast the potatoes until golden brown and crispy.
- While the potatoes cook, add the bacon to a large skillet and cook until lightly crisp.
- Add the lean ground beef and cook until browned.
- Stir in the onion, carrots, bell pepper, and garlic. Cook until softened.
- Add the marinara sauce, beef bone broth, Worcestershire sauce, Italian seasoning, sea salt, and black pepper.
- Simmer until thick and rich.
- Transfer the bolognese mixture to a baking dish.
- Top with the fat free mozzarella.
- Add the crispy potatoes across the top.
- Bake until the cheese is melted and bubbly.
- Finish with parmesan cheese and fresh parsley.
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