Bolognese Pasta Bake
This Bolognese Pasta Bake is the kind of cozy, crowd-pleasing dinner that’s truly a winner with the whole family. It’s made with a rich meat sauce, rigatoni, and a simple cheese topping, then baked until hot and bubbly. You can assemble it ahead of time, which makes it perfect for busy weeknights, family dinners, and hosting. And the leftovers? Somehow even better the next day.
Over the years, I’ve learned that the best family dinners are the ones that feel special, but don’t require you to cook at the last second. This Baked Bolognese Pasta is exactly that. It’s hearty, comforting, and easy to prep earlier in the day so dinner feels effortless later.
I make this for my family all the time, and my kids love it. I’ll often assemble it in the afternoon, cover it, and then bake it right when we’re ready to eat. It’s a true make-ahead dinner that feeds a crowd and reheats beautifully, which is why it’s one of my favorite things to make.
If you’re looking for more cozy pasta dinners like this, you can browse all of my pasta recipes. If you love bolognese-style sauces, you may also enjoy my Chicken Bolognese, which is lighter but still full of flavor. And for something a little different, my Creamy Smoked Salmon Pasta is another reader favorite.
Table of Contents
Why You’ll Love This Recipe
- Great for a crowd. This bolognese pasta bake makes a big pan and is perfect for family dinners, entertaining, or bringing to a friend’s house.
- Easy to make ahead. You can assemble it earlier in the day and bake it when you’re ready. This takes the stress out of dinner time.
- Comfort food, but still approachable. It has all the cozy, baked pasta energy, but the ingredients are simple and easy to find. You don’t need anything fancy to make it taste great.
- A family favorite. This is one of those meals that kids actually get excited about. The flavors are familiar and the pasta is hearty and filling.
- Leftovers are delicious. The sauce soaks into the pasta in the best way. It reheats well and makes a great lunch the next day.
What Is a Bolognese Pasta Bake?
Pasta bolognese is pasta served with a rich meat sauce inspired by classic Italian ragù (meat sauce). Traditional bolognese is usually simmered slowly over many hours, but this recipe is a more Italian-American style version that finishes in the oven.
In this baked bolognese pasta, the meat sauce is tossed with rigatoni, softened with ricotta for a creamy texture, then baked with mozzarella on top until bubbly.
Pro Tip: If you want this to taste restaurant-level, use a marinara you truly love. A high-quality, store-bought marinara (or homemade) makes a big difference in a quick bolognese-style bake.
Ingredients
Rigatoni — A sturdy pasta that holds the meat sauce well and stays firm when baked
Ground beef — Adds rich flavor and gives the sauce that classic bolognese-style base
Italian sausage — Brings extra seasoning and fat for a deeper, more savory meat sauce
Olive oil — Helps brown the meat and adds a little extra richness
Kosher salt — Essential for seasoning the meat and sauce so it doesn’t taste flat
Black pepper — Adds warmth and balance to the meat sauce
Marinara sauce — Keeps this recipe quick while still giving you a flavorful tomato base
Whole-milk ricotta cheese — Softens the sauce and adds creaminess without béchamel
Parmesan cheese — Adds salty, savory depth and makes the sauce taste more finished
Shredded mozzarella cheese — Melts smoothly and creates the perfect baked pasta topping
How to Make Baked Bolognese Pasta
- Preheat the oven to 375°F. Bring a large pot of well-salted water to a boil.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the ground beef and Italian sausage. Season with the kosher salt and freshly ground black pepper.
- Cook the meat, breaking it up with a spoon, until fully browned and cooked through, about 8–12 minutes. Let it develop good color for the best flavor.
- Stir in the marinara sauce and simmer uncovered for 10–15 minutes, just until the sauce comes together. Taste and adjust seasoning if needed.
- Meanwhile, cook the rigatoni until very al dente, about 2 minutes shy of package directions. Drain well.
- Remove the sauce from the heat and stir in the Parmesan cheese until fully incorporated.
- Add the cooked rigatoni to the sauce and toss until evenly coated. Fold in about two-thirds of the ricotta, mixing gently until the sauce is lightly creamy but still meat-forward.
- If the skillet is oven-safe, the pasta can be baked directly in it. Otherwise, transfer the mixture to a lightly greased 9×13-inch baking dish. Spread into an even layer and dollop the remaining ricotta over the top.
- Sprinkle the mozzarella evenly over the surface.
- Cover loosely with foil and bake for 25–30 minutes, until hot and bubbling.
- Remove the foil and bake uncovered for another 10 minutes, until the cheese is melted and lightly golden. Remove from the oven, top with fresh basil if desired, and serve.
Substitutions and Variations
- Use a different pasta shape. Rigatoni is best, but ziti, mezzi rigatoni, penne rigate, or paccheri also work. Choose a sturdy shape so it doesn’t get soft when baked.
- Make it lighter. You can swap the ground beef for ground chicken or ground turkey. The flavor will be a bit lighter, so choose a well-seasoned marinara you love.
- Choose sweet or hot sausage. Sweet sausage gives a classic flavor, while hot sausage adds a little kick. Either works well with marinara.
- Add greens if you want. You can stir in a few handfuls of baby spinach at the end of simmering. Let it wilt before mixing with the pasta.
Expert Tips
- Undercook the pasta. This is the key to avoiding soggy baked pasta. Two minutes shy of al dente is the sweet spot.
- Brown the meat well. Don’t rush this step. Color equals flavor, and it makes the sauce taste richer.
- Use room-temperature ricotta. Let the ricotta sit out for 20–30 minutes and whisk it smooth before adding, so it blends in creamy and doesn’t look curdled
- Cover first, uncover last. Covered baking keeps it moist. Uncovered baking gives you that golden top.
- Let it rest before serving. A short rest helps it scoop cleanly and keeps the sauce from sliding around.
Storage and Freezing
Store leftovers covered in the refrigerator for up to 4 days. This pasta reheats very well and often tastes even better the next day. To reheat, warm individual servings in the microwave, or reheat the whole dish covered at 350°F until heated through.
To make this ahead, assemble the full dish, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 20–30 minutes, then bake as directed.
For freezing, the best option is to freeze it before baking. Assemble the pasta in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed. You can also freeze fully baked leftovers, but the pasta will be slightly softer after reheating.
FAQs
Yes. You can stir a few handfuls of baby spinach into the hot bolognese sauce before mixing it with the pasta so it wilts down. Other good options are sautéed mushrooms, zucchini, or bell peppers—just cook them first and drain off any extra liquid so the pasta bake doesn’t turn watery.
The best trick is to undercook the pasta by about 2–3 minutes less than the package directions so it’s quite firm before it goes in the oven. Make sure the sauce is thick and not watery, and bake just until the pasta is hot and the cheese is melted and bubbling. Using a sturdy short pasta like rigatoni or ziti also helps the noodles hold their shape.
Yes. You can assemble the pasta bake, cover it tightly, and refrigerate it for up to 24 hours before baking. When you’re ready to cook, let it sit at room temperature for about 20–30 minutes, then bake until hot and bubbly, adding an extra 10–15 minutes if needed. You can also bake it completely, cool it, and refrigerate for up to 3 days, then reheat covered in the oven with a splash of broth or marinara if it looks a little dry.
More Easy Pasta Recipes
- Spaghetti al Limone (Spaghetti with Lemon Cream Sauce)
- Pasta e Piselli (Pasta and Peas)
- Lemon Chicken Orzo Pasta
- Burrata Pasta with Roasted Tomatoes
Baked Bolognese Pasta
Equipment
- Large Pot
- large skillet
- 9×13-inch oven-safe baking dish
Ingredients
- 1 pound rigatoni
- 1 pound ground beef 80/20 preferred
- 1 pound Italian sausage sweet or hot, casings removed
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 32 ounces marinara sauce
- 15 ounces whole-milk ricotta cheese room temperature,divided
- ¼ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F. Bring a large pot of well-salted water to a boil.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the ground beef and Italian sausage. Season with the kosher salt and freshly ground black pepper.
- Cook the meat, breaking it up with a spoon, until fully browned and cooked through, about 8–12 minutes. Let it develop good color for the best flavor.
- Stir in the marinara sauce and simmer uncovered for 10–15 minutes, just until the sauce comes together. Taste and adjust seasoning if needed.
- Meanwhile, cook the rigatoni until very al dente, about 2 minutes shy of package directions. Drain well.
- Remove the sauce from the heat and stir in the Parmesan cheese until fully incorporated.
- Add the cooked rigatoni to the sauce and toss until evenly coated. Fold in about two-thirds of the ricotta, mixing gently until the sauce is lightly creamy but still meat-forward.
- If the skillet is oven-safe, the pasta can be baked directly in it. Otherwise, transfer the mixture to a lightly greased 9×13-inch baking dish. Spread into an even layer and dollop the remaining ricotta over the top.
- Sprinkle the mozzarella evenly over the surface.
- Cover loosely with foil and bake for 25–30 minutes, until hot and bubbling.
- Remove the foil and bake uncovered for another 10 minutes, until the cheese is melted and lightly golden. Remove from the oven, top with fresh basil if desired, and serve.
Notes
- Undercook the pasta: Cook the rigatoni about 2 minutes shy of al dente. The pasta will finish cooking in the oven, preventing it from becoming soggy.
- Brown the meat well: Let the beef and Italian sausage develop good color before adding the sauce. Proper browning is where most of the flavor comes from.
- Use a high-quality marinara: Since this is a quick bolognese-style sauce, choose a marinara you enjoy on its own, or use homemade. A good sauce makes a big difference here.
- Lighter meat option: Ground chicken or ground turkey can be used in place of the beef for a lighter version. The dish will still be flavorful and delicious, especially with a well-seasoned marinara.
- Pasta shape swaps: Rigatoni works best because it holds the meat sauce and stands up well to baking. If needed, ziti, mezzi rigatoni, or penne rigate.
- Cover first, uncover last: Baking covered keeps everything moist; uncovering at the end allows the cheese to melt and lightly brown.
- Let it rest: Allow the baked pasta to rest for about 10 minutes before serving so the sauce can settle and scoop cleanly.
