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Homemade Baked Bolognese Pasta with Cheesy Topping

This Baked Bolognese Pasta combines ground beef, Italian sausage, and creamy cheese with rigatoni for a comforting, easy meal. Perfect for weeknights or special occasions.
Course Main Dish
Cuisine Italian American
Prep Time 15 minutes
Cook Time 42 minutes
Total Time 57 minutes
Servings 6 Servings
Calories 686kcal
Author Meghan Birnbaum

Equipment

  • Large Dutch oven
  • Wooden spoon or spatula
  • Casserole dish
  • Cutting board
  • Sharp knife
  • Measuring cups and measuring spoons
  • Garlic press or knife
  • Colander
  • Can opener
  • Oven mitts

Ingredients

  • 1 cup onion diced
  • 1 cup carrot diced
  • 1 cup celery diced
  • ½ pound Italian sausage
  • ½ pound ground beef
  • 2 cloves garlic minced
  • 1 teaspoon salt divided
  • 1 tablespoon extra virgin olive oil
  • 28 ounces petite diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 8 ounces rigatoni
  • 1 cup heavy cream
  • ½ cup grated parmesan divided
  • 1 cup shredded mozzarella

Instructions

  • Heat oil: In a large Dutch oven, heat 1 tablespoon extra virgin olive oil over medium-high heat.
  • Sauté vegetables: Add 1 cup chopped onions, 1 cup chopped carrots, and 1 cup chopped celery. Cook until softened, about 5 minutes.
  • Cook meats: Add ½ pound Italian sausage and ½ pound ground beef, breaking them up with a wooden spoon. Cook until browned and fully cooked.
  • Season and add garlic: Season with ½ teaspoon salt, then add 2 cloves minced garlic. Cook for 1-2 minutes.
  • Add tomato paste and tomatoes: Stir in 2 tablespoons tomato paste, then add 28 ounces petite diced tomatoes, 1 tablespoon dried parsley, and 1 tablespoon dried basil. Stir until combined and simmer for 15 minutes.
  • Cook pasta: Increase heat to high, add 1½ cups water (you can add more if needed) and ½ teaspoon salt, and bring to a boil. Add 8 ounces rigatoni, reduce heat to medium, cover, and cook for 10 minutes.
  • Preheat oven: Set to 350ºF.
  • Add cream and cheese: Stir in 1 cup heavy cream and ¼ cup grated parmesan.
  • Transfer and bake: Transfer mixture to a casserole dish, spread evenly. Top with remaining ¼ cup grated parmesan and 1 cup shredded mozzarella. Bake uncovered for 30 minutes, or until the top is bubbly and lightly browned.

Nutrition

Serving: 1Serving | Calories: 686kcal | Carbohydrates: 48g | Protein: 28g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 122mg | Sodium: 1213mg | Potassium: 972mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4799IU | Vitamin C: 19mg | Calcium: 303mg | Iron: 5mg