Easy Bolognese Pasta Bake

Cheesy, savory, and bubbly Bolognese Pasta Bake is a fork-twirling masterpiece of comfort that’ll have the whole table racing for seconds!!

Author: Donna Elick

Servings:

Prep Time30

Cook Time40

Total Time1 10

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 9x13-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.

Notes

Make-Ahead Tips: Prepare the full dish up to the baking step. Cover and refrigerate up to 24 hours in advance. Add 5–10 minutes to the baking time if chilled.

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freezing Instructions: Assemble the pasta bake, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed.

Customization Ideas: Swap in ground turkey, pork, or Italian sausage. Add mushrooms, spinach, or red bell pepper for more flavor. Use any pasta you love!

Nutrition