Easy Bolognese Pasta Bake
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This Bolognese Pasta Bake is everything you love about classic Italian comfort food… baked to bubbly, golden perfection!!! We’re talkin’ rich, slow-simmered meat sauce. Creamy pockets of ricotta. Perfectly cooked pasta wrapped in layer after layer of cheesy, savory heaven. And when that mozzarella on top melts into a gooey, golden blanket?? STOP. Baked pasta with meat sauce is cozy, craveable, and the kind of dish you serve with garlic bread and zero regrets. Just pure pasta joy. Once you make it like this, you’ll never go back!!
Table of Contents
Bolognese Pasta Bake
I’m Italian… so red sauce basically runs through my veins. I grew up with bubbling casseroles of ziti, rigatoni, and sauce on the table any time someone was breathing. {haha}
And let me tell you… this one right here??? This one’s a keeper.
Even my husband and daughter, who eat like picky 3-year-olds most of the time (unless it’s tacos), absolutely devour this pasta bake with bolognese sauce.
It’s hearty, cheesy, and loaded with that slow-simmered meat sauce that makes the whole kitchen smell like love. I usually make it when we’re having family over, and I swear the pan is always scraped clean.
No twirling needed… just scoop, serve, and maybe fight over the crispy corner. That golden mozzarella on top??? Worth every minute of oven time.
INGREDIENT NOTES
- Ground Beef: A lean blend means plenty of flavor without too much grease. I like 88%. For a different flavor, try ground turkey, pork, or Italian sausage.
- Veggies: Onion, carrot, and celery create a flavorful base for the sauce. Sauté with minced garlic.
- Tomatoes: A mixture of crushed tomatoes and tomato paste saves you extra prep and adds complex flavor. The paste also helps thicken the sauce!
- Red Wine: For complexity. Substitute beef broth for an alcohol-free version. Even vegetable broth or water will work in a pinch.
- Seasonings: All you need is some dried basil and oregano, plus salt and pepper to taste. Feel free to use Italian seasoning instead.
- Pasta: Make this bolognese pasta bake with rigatoni, penne, fusilli, or ziti. Really, any shape that holds sauce well.
- Cheese: Use whole milk ricotta for the richest flavor and freshly grated mozzarella for the best melt. I won’t judge if you sneak a little fresh Parmesan in there too!
MEAL PAIRINGS
Main Dish: Garlic Parmesan Chicken Skewers or Pan Seared Italian Pork Chops
Side Dish: Burrata Caprese, Caesar Salad, or Roasted Brussels Sprouts
Dessert: Tiramisu Brownies or No Churn Raspberry Ice Cream
BAKED PASTA WITH MEAT SAUCE FAQ
While white is traditional (something dry and acidic), I like to use red wine for my baked bolognese pasta. It really brings out the depth and richness of the tomatoes and beef.
Sangiovese is a safe bet, but you can use a Merlot if you love the taste by itself. No need to splurge, either. Grab something with a mid-range price point or use up a bottle that’s already open!
Yes! Assemble everything, then cover and refrigerate for up to 24 hours. Allow the dish to warm on the counter while you preheat the oven, or simply add 5-10 minutes to the baking time if chilled.
This pasta bake with bolognese sauce freezes beautifully too. Assemble and wrap tightly with foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
Mushrooms, bell peppers, or zucchini would all be great additions to baked pasta with meat sauce. Sauté them with the onion, celery, and carrot.
Over the years, I’ve tested countless versions of baked pasta… from weeknight shortcuts to full-on Sunday sauce moments.
What I’ve learned? A great baked pasta starts with balance: a bold, rich sauce… perfectly al dente pasta… and just the right amount of cheese to keep it indulgent but not overwhelming.
Cooking the sauce long enough to deepen the flavor makes all the difference. Using whole milk ricotta gives it creaminess without turning soupy. And layering the ricotta instead of mixing it in? That’s how you get those glorious cheesy bites throughout the dish.
It’s comfort food science… and this bolognese pasta bake nails it.
DONNA’S PRO TIPS
- For a richer sauce, simmer it for 30-45 minutes instead of 20.
- Don’t overcook the pasta because it continues to cook in the oven.
- Taste your sauce after simmering and adjust salt and pepper as needed.
- Add a splash of reserved pasta water to loosen the sauce if it gets too thick.
- Dot the top with butter before baking for an extra golden, rich crust.
- Store leftovers for up to 5 days in the fridge or 3 months in the freezer.
TOOLS NEEDED
- Large skillet or saucepan
- 9×13-inch baking dish
- Cutting board and knife
- Wooden spoon
- Large mixing bowl
- Aluminum foil
Enjoy!
With love, from our simple kitchen to yours.
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Easy Bolognese Pasta Bake
Ingredients
For the Bolognese Sauce:
- 1 tablespoon extra virgin olive oil
- 1/2 small yellow onion, finely chopped (about ½ cup)
- 2 garlic cloves, minced
- 1 small carrot, finely chopped (about ½ cup)
- 1 celery stalk, finely chopped (about ½ cup)
- 1 pound lean ground beef, I like 88%
- 1 can (14 ounces) crushed tomatoes
- 1/2 cup tomato paste
- 1/2 cup red wine, or beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
For the Pasta:
- 12 ounces rigatoni, penne, or fusilli pasta
- 8 ounces whole milk ricotta cheese, about 1 cup
- 4 ounces mozzarella cheese, shredded (about 1 cup)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened, about 5 minutes.
- Brown the Meat: Add the ground beef to the skillet. Cook, breaking it up with a spatula, until browned and fully cooked. Drain excess grease.
- Simmer the Sauce: Stir in crushed tomatoes, tomato paste, red wine, oregano, basil, salt, and pepper. Bring to a simmer, reduce heat to low, and cook for 20–25 minutes, stirring occasionally, until the sauce thickens.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- Assemble the Pasta Bake: Preheat the oven to 375°F. Grease a 9×13-inch baking dish. In a large bowl, combine the pasta with the sauce and stir until evenly coated.
- Layer the Dish: Spread half the pasta mixture into the prepared baking dish. Dollop half of the ricotta cheese across the surface. Add the remaining pasta mixture, then top with the rest of the ricotta and sprinkle with shredded mozzarella.
- Bake: Cover the baking dish with foil and bake for 20–25 minutes. Remove foil and bake for another 10–12 minutes, or until the cheese is bubbly and golden.
- Garnish and Serve: Let the pasta rest for 5–10 minutes. Garnish with chopped parsley and serve hot.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
