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 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add 1/2 small yellow onion, 2 garlic cloves, 1 small carrot, and 1 celery stalk. Sauté until softened, about 5 minutes.
Brown the Meat: Add 1 pound lean 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 1 can (14 ounces) crushed tomatoes, 1/2 cup tomato paste, 1/2 cup red wine, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black 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 12 ounces rigatoni 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 8 ounces whole milk ricotta cheese across the surface. Add the remaining pasta mixture, then top with the rest of the ricotta and sprinkle with 4 ounces mozzarella cheese.
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!

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