Baked Bolognese Pasta
This baked rigatoni bolognese is a great recipe for a crowd and only takes 20 minutes to prep. With a quick ground beef meat sauce that's tossed with noodles and lots of cheese, it’s a comforting, make-ahead-friendly dinner.
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.
Nutrition
Serving: 1servingCalories: 1064kcalCarbohydrates: 68gProtein: 53gFat: 64gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 180mgSodium: 1691mgPotassium: 1124mgFiber: 5gSugar: 8gVitamin A: 1258IUVitamin C: 12mgCalcium: 436mgIron: 5mg
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