Pasta Bolognese

This Baked Pasta Bolognese is pure comfort food, y’all! Tender rigatoni is tossed in a rich, homemade Bolognese sauce, then baked until bubbly and delicious. It’s a hearty, crowd-pleasing casserole that’s perfect for Sunday supper, busy weeknight dinners, or gathering family and friends around the table.

Easy Pasta Bolognese Recipe

Classic Bolognese sauce can be made with ground beef, veal, pork, or a combination of meats, depending on your preference. For this recipe, I use ground beef and Italian-seasoned pork sausage for a rich, savory sauce with plenty of flavor. If you prefer, you can substitute plain ground pork for the Italian sausage and adjust the seasonings to taste.

This hearty Baked Pasta Bolognese is a wonderful choice for Sunday supper, family gatherings, or a cozy weeknight dinner when you’re craving something comforting and satisfying. It’s also a lovely dish to serve when entertaining because it can be assembled ahead of time and baked just before serving. Pair it with a crisp green salad, warm garlic bread, and a sprinkle of freshly grated Parmesan for a delicious Italian-inspired meal that’s sure to bring everyone to the table!

Key ingredients to make simple baked Pasta Bolognese: (Scroll down for full printable recipe card and quantities.)

• Pasta – Rigatoni with ridges for the pasta element.
• Protein – A combination of lean ground beef and Italian sausage amps up the flavor.
• Oil – Olive oil to saute the veggies and meat.
• Vegetables – Carrot, onion and celery for texture.
• Fresh Garlic – Minced garlic for depth of flavor.
• Tomatoes – Both canned crushed tomatoes and tomato sauce form the sauce.
• Liquids – Beef stock or red wine to thin the sauce.
• Heavy Cream – A splash of cream for richness.
• Spices – Salt, black pepper, granulated garlic, onion powder, crushed red pepper flakes, dried Italian seasoning blend.
• Cheese – Shredded mozzarella cheese and Parmesan cheese.

How to Make Pasta Bolognese Recipe

• Boil Pasta – Cook the rigatoni in salted water per the package directions until al dente.
• Saute Vegetables for the Sauce – Cook the onion, carrot, celery and bay leaf over medium high heat until beginning to soften.
• Brown Meat and Sausage – To the pot add the ground beef and sausage (or ground pork). Cook over medium high heat until no pink remains. Drain excess fat from the pot.
• Make Sauce – Add the crushed tomatoes, tomato sauce, beef stock and seasonings. Simmer per the recipe then add heavy cream.
• Combine – Add the cooked rigatoni, mix until fully coated. The pot doubles as the mixing bowl!
• Prepare Pan – Preheat the oven and spray a baking dish with cooking spray.
• Assemble the Casserole – Pour half of the rigatoni into the prepared dish. Sprinkle with mozzarella cheese, repeat ending with reserved sauce and cheese.
• Oven – Place into the oven and bake per the recipe until bubbly.
• Garnish with fresh parsley and serve.

Kitchen Equipment to Make Pasta Bolognese Casserole

• 6 quart Dutch oven or large pot.
• Pasta cooker.
• Kitchen knife and cutting board.
• Measuring cups and measuring spoons.
• Cheese grater.
• 13×9-inch baking dish.

Recipe Variations, Tips and Substitutions

• Protein – This recipe uses ground beef and Italian sausage. You can also use ground chicken, ground turkey, ground pork or any combination of these in the sauce depending on your personal preference.
• Pasta – You can use a similar tubular pasta in place of rigatoni. Choose penne pasta or jumbo elbow macaroni with ridge so the sauce clings to the pasta.
• Bacon – You can use bacon drippings in place of olive oil to cook the vegetables for a smoky flavor.
• Fresh Herbs – You can garnish with rosemary, oregano or fresh basil.
• Mushrooms – You could add diced mushrooms to the vegetable mixture.
• Make-Ahead Tip – This pasta bolognese recipe can be fully assembled one day in advance, covered with plastic wrap and chilled. When doing so, allow 15-20 minutes on the counter prior to baking to warm to room temperature and increase the baking time, if needed.
• Making the Sauce in Advance – You can cook the bolognese sauce up to 2 days in advance, chill in the fridge and then assemble with the rigatoni just before baking.

Storage and Leftovers

• Leftovers – Store baked Pasta Bolognese covered with foil or plastic wrap or transfer to an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat individual servings in the microwave, in an air fryer or preheated 350°F oven with a piece of foil on top for 20-25 minutes or heated through.
• Freezer – You can freeze leftovers for up to 2 months. thaw in the fridge and reheat just before serving.

More Pasta Recipes to Make

• This Crockpot Pasta Casserole is a terrific option for busy days.
• Cajun Chicken Pasta with Andouille Sausage is a one pan meal.
• This Pizza Pasta Salad can double as a light meal.
• Chicken Parmesan Casserole quickly became a fan favorite.
• Easy Mediterranean Chicken Penne features baby spinach and sun-dried tomatoes.
• Lasagna Roll-Ups are a delicious twist on classic lasagna.
• My recipe for Shrimp Scampi is better than a restaurant!
• Lasagna Pasta Skewers from 365 Days of Baking

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Helpful Kitchen Items:

• 13×9-inch Dish
• Cheese Grater
• Spatula
• Chopping Board and Knives