Bolognese Pasta Bake (Printable)
Hearty pasta layered with savory Bolognese sauce and melted cheese, baked until golden and bubbly.
# What You Need:
→ For the Bolognese Sauce
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 garlic cloves, minced
06 - 1.1 pounds ground beef
07 - 2 tablespoons tomato paste
08 - 28 ounces canned chopped tomatoes
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 1 bay leaf
12 - 1 teaspoon salt
13 - ½ teaspoon ground black pepper
14 - ½ cup red wine (optional)
15 - 1 teaspoon sugar
→ For the Pasta
16 - 14 ounces dried rigatoni or penne pasta
17 - 1 tablespoon salt (for pasta water)
→ For the Cheese Topping
18 - 5.3 ounces grated mozzarella cheese
19 - 1.8 ounces grated Parmesan cheese
# How To Make It:
01 - Preheat your oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Sauté for 5 minutes until softened and fragrant.
03 - Add ground beef to the skillet. Cook, breaking apart with a spoon, until browned throughout, approximately 6-8 minutes.
04 - Stir in tomato paste and cook for 2 minutes to develop flavor. Add canned tomatoes, oregano, basil, bay leaf, salt, pepper, red wine if using, and sugar. Mix well to combine.
05 - Reduce heat and let the sauce simmer uncovered for 20-25 minutes, stirring occasionally, until thickened. Remove and discard the bay leaf.
06 - While sauce simmers, bring a large pot of salted water to boil. Add pasta and cook until al dente according to package directions. Drain thoroughly.
07 - Transfer cooked pasta to a large mixing bowl. Pour the prepared Bolognese sauce over the pasta and toss gently until evenly coated.
08 - Lightly grease a 9 x 13 inch baking dish. Spread the pasta mixture evenly in the dish. Sprinkle mozzarella and Parmesan cheeses across the top in a uniform layer.
09 - Bake in preheated oven for 15-20 minutes, or until cheese is melted and golden brown with bubbling sauce around the edges.
10 - Remove from oven and let the dish rest for 5 minutes before serving to allow the sauce to set slightly.
# Expert Advice:
01 -
- The sauce develops depth as it simmers, becoming something richer than quick weeknight pasta sauce
- Leftovers reheat beautifully, making next day lunch something to actually look forward to
02 -
- Undercook the pasta by a minute or two since it will finish cooking in the oven
- The sauce will seem thick before baking, but that keeps the pasta from getting soggy
03 -
- Grate your own cheese instead of buying pregrated, it melts so much better
- Season the sauce at the end, since reducing concentrates the salt