Pasta Bolognese

Baked Pasta Bolognese features tender rigatoni tossed in a rich, meaty homemade sauce and baked until bubbly and delicious. A comforting family favorite!

Course Main Course

Cuisine American, Italian Inspired, Southern

Keyword baked-pasta-bolognese, bolognese-sauce, pasta-bolognese-recipe

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 492kcal

Ingredients

1 lb box dry rigatoni pasta
1 1/2 lb lean ground beef
8 oz ground pork or Italian sausage
2 Tbsp olive oil
1 medium onion diced
1 medium carrot peeled and diced
1 medium celery stalk diced
1 large bay leaf
1 1/2 tsp salt divided use
1 tsp black pepper divided use
4 medium garlic cloves minced
1 28 oz can crushed tomatoes
1 15 oz can tomato sauce
1/2 cup beef stock or red wine
2 Tbsp dry Italian seasoning
1 tsp granulated garlic
1 tsp onion powder
1/2-1 tsp crushed red pepper flakes
1/2 cup heavy cream
2 1/2 cups shredded mozzarella cheese
2-3 Tbsp shredded Parmesan cheese
chopped Italian parsley

Instructions

Cook the rigatoni in a large pot of salted water per the package directions until al dente. Drain well then set aside.
In a large Dutch oven drizzled with olive oil cook the onion, carrot, celery and bay leaf over medium high heat for 3-5 minutes just until beginning to soften. Season with 1/2 teaspoon each salt and black pepper. Add the garlic to the pan, cooking for 1 minute longer.
To the pot add the ground beef and Italian sausage or ground pork. Continue to cook over medium-high heat until no pink remains. Drain excess fat from the pot.
Add the crushed tomatoes, tomato sauce, beef stock, Italian seasoning, granulated garlic, onion powder and crushed red pepper flakes. Stir to combine. Bring to a simmer then lower the heat and gently bubble uncovered for 20 minutes.
After 20 minutes, mix in the heavy cream. Remove from the heat. Reserve about 1 1/2 cups of sauce and remove the bay leaf from the pot.
Add the cooked rigatoni to the Dutch oven, mix until fully coated. .
Preheat the oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
Pour half of the rigatoni into the prepared dish. Sprinkle with 1 1/2 cup of shredded mozzarella cheese.
Pour the remaining rigatoni into the dish. Spoon the reserved sauce on top. Sprinkle with 1 cup cheese and Parmesan cheese.
Place into the oven and bake for 35-40 minutes.
Garnish with fresh parsley and serve.

Notes

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.

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