Easy Baked Bolognese Pasta (A Family Favorite!)
A cozy baked bolognese pasta that layers slow-simmered sauce, rigatoni, and gooey cheese into one comforting dish. Your whole family will love this!
Equipment
- Large ovenproof braiser (3.5–5 qt) or deep skillet
- Large pot for pasta
- wooden spoon
- Microplane or zester
- Measuring Cups and Spoons
Ingredients
Bolognese Sauce
- 2 tablespoons olive oil
- 4 ounces guanciale or pancetta, diced
- 1 small yellow onion finely chopped
- 1 small carrot finely chopped
- 1 small celery rib finely chopped
- 3 garlic cloves minced
- 2 anchovy fillets optional
- 2 tablespoons tomato paste
- 1 pound ground beef 80–85 percent lean
- ½ pound ground pork
- ½ cup dry white wine
- 1 cup whole milk
- 1 28-ounce can crushed tomatoes (preferably San Marzano)
- ½ cup low-sodium beef or chicken stock
- 1 Parmigiano Reggiano rind
- 1 bay leaf
- 2 teaspoons kosher salt plus more to taste
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes optional
Pasta and Cheese
- 1 pound pasta rigatoni or paccheri or mafaldine
- ¾ cup finely grated Parmigiano Reggiano
- ¼ cup finely grated Pecorino Romano
- 8 ounces low-moisture mozzarella shredded
Brown Butter Panko (optional)
- 2 tablespoons unsalted butter
- ¾ cup panko breadcrumbs
- Pinch kosher salt
Instructions
Build the Sauce
- Heat the olive oil in the braiser over medium heat. Add the guanciale and cook until lightly crisp and the fat has rendered. Add the onion, carrot, and celery with a pinch of salt and cook until soft. Stir in the garlic and anchovies until fragrant. Add the tomato paste and cook, stirring, until it darkens and becomes sweet.
- Add the beef and pork. Season with salt, black pepper, and red pepper flakes. Cook until browned, breaking the meat into small pieces.
- Pour in the white wine and simmer, scraping up the browned bits. Stir in the milk and let it come together.
- Add the crushed tomatoes, stock, Parmigiano rind, and bay leaf. Bring to a gentle simmer, reduce the heat to low, and cook partially covered for about 1 hour, stirring occasionally, until thick, glossy, and concentrated. Remove the rind and bay leaf. Taste and adjust seasoning.
Cook the Pasta
- Heat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Bring a large pot of salted water to a boil. Cook the pasta until 2 minutes shy of al dente. Reserve some pasta water, then drain.
- Stir the Parmigiano and Pecorino into the sauce. Add the pasta and toss to coat, loosening with splashes of pasta water until the sauce clings nicely.
Optional Brown Butter Panko
- Melt the butter in a small skillet over medium heat until nutty and golden. Stir in the panko and a pinch of salt. Toast to pale gold and set aside.
Bake and Finish
- Spread the pasta evenly in the braiser. Scatter the mozzarella on top. Bake on the middle rack until bubbling and golden. Broil briefly for deeper color if you like.
- If using panko, sprinkle it on during the last few minutes of baking or right before serving for maximum crunch. Let it rest briefly before serving.
Notes
- Let the sauce rest for 5 minutes off the heat before mixing in the pasta. This quick pause helps the mixture thicken slightly so it hugs the rigatoni instead of sliding off.
- Keep the pasta only lightly sauced before it goes into the oven. The sauce will loosen as it bakes, so starting with a slightly thicker mixture gives you the best texture and prevents a watery bake.
- Bake on the middle rack for the most even browning. It keeps the bottom from drying out and gives the mozzarella enough direct heat to turn golden without overbaking the pasta underneath.
Nutrition Facts
Calories: 890kcalCarbohydrates: 72gProtein: 37gFat: 41gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 110mgSodium: 1299mgPotassium: 1037mgFiber: 6gSugar: 11gVitamin A: 478IUVitamin C: 15mgCalcium: 186mgIron: 5mg
Tried this recipe?Let us know how it was!