Bolognese Pasta Bake

This easy Bolognese pasta bake is a family-friendly dinner that’s hearty, cheesy, and perfect for busy weeknights. With a sausage meat sauce, tender pasta, and a bubbly, golden topping, it’s a meal both kids and adults will love.

Course Main Course

Cuisine Italian

Keyword bolognese bake, bolognese pasta bake, pasta bake

Servings

Calories 721kcal

Author Laura

Ingredients

1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 pound Italian sausage
2 garlic cloves
1 teaspoon salt divided
1 tablespoon extra virgin olive oil
28 oz petite diced tomatoes
2 tablespoon tomato paste
1 tablespoon dried basil
1 tablespoon dried parsley
8 oz uncooked rigatoni
2 cups water
1 cup heavy cream
½ cup grated parmesan
1 cup shredded mozzarella

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Instructions

Place a large Dutch oven over medium high heat and add olive oil.
When oil is hot, add chopped onions, carrot and celery and sauté until softened, about 5 minutes.
Add Italian sausage and break it down with a wooden spoon. Continue cooking and browning the meat until cooked thru and in crumbled pieces.
Season with ½ teaspoon salt and add garlic. Cook for 1-2 minutes.
Stir in tomato paste then add diced tomatoes (including the juice), dried parsley and dried basil. Stir until combined and simmer for 15 minutes.
Raise temperature to high and add water and ½ teaspoon salt. Bring to boil.
Once mixture is boiling, stir in pasta. Reduce heat to medium, cover the pot and cook for 10 minutes.
Preheat oven to 350ºF.
Stir in heavy cream and ¼ cup of grated parmesan.
Transfer to a casserole dish and spread pasta and sauce evenly.
Top with ¼ cup of grated parmesan and mozzarella.
Bake uncovered until bubbly top is lightly browned, about 30 minutes.

Notes

You can also use penne, ziti or fusilli pasta. For meat, try ground beef or turkey.

For extra nutrition, stir in some chopped spinach or other favorite greens.

If you have an oven safe pot, you can cook it over the stove and then just bake it right there in the pot.

TO STORE: Store any leftover pasta in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can freeze leftovers individually or the whole casserole dish itself. Once cooled completely, transfer to a freezer safe container, seal and freeze for up to 4 to 6 months. To reheat, thaw overnight for larger portions and microwave until hot.

Nutrition