Bolognese Pasta Bake (Printable)

Oven-baked pasta with rich meat sauce and melted cheese topping

# What You’ll Need:

→ 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

→ Pasta

16 - 14 ounces dried rigatoni or penne pasta
17 - 1 tablespoon salt for pasta water

→ Cheese Topping

18 - 5.3 ounces grated mozzarella cheese
19 - 1.8 ounces grated Parmesan cheese

# Directions:

01 - Preheat the oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Sauté onion, carrots, celery, and garlic for 5 minutes until softened.
03 - Add ground beef and cook, stirring, until browned completely.
04 - Stir in tomato paste and cook for 2 minutes. Add chopped tomatoes, oregano, basil, bay leaf, salt, pepper, red wine if using, and sugar.
05 - Simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens. Remove and discard the bay leaf.
06 - Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside.
07 - In a large mixing bowl, combine the cooked pasta with the Bolognese sauce.
08 - Transfer the mixture to a lightly greased 9 x 13 inch baking dish. Sprinkle mozzarella and Parmesan evenly over the top.
09 - Bake in the preheated oven for 15–20 minutes, or until the cheese is golden and bubbling.
10 - Let the bake rest for 5 minutes before serving.

# Expert Advice:

01 -
  • Everything happens in one pan before baking so cleanup is remarkably simple
  • The sauce simmers while you handle other tasks making it feel effortless
  • Leftovers somehow taste even better the next day for lunch
02 -
  • Do not overcook the pasta during boiling since it will continue cooking in the oven
  • The sauce must thicken properly before baking or your finished dish will be too watery
03 -
  • Grate your own cheese instead of buying pre grated for better melting and flavor
  • Let the sauce simmer longer if you have time, the flavor only improves

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