Bolognese Pasta Bake

This bolognese pasta bake is the ultimate comfort dinner, layered with rich meat sauce, tender pasta, and plenty of melted cheese. It’s hearty, family-friendly, and perfect for busy weeknights or make-ahead meals.

this recipe!

If you love this bolognese pasta bake, you’ll also want to try lazy lasagna casserole or baked ziti with meatballs for another hearty, crowd-pleasing dinner.

Why You’ll Love This Recipe

• Loaded with savory meat sauce, tender pasta, and plenty of melted cheese.
• Classic, comforting flavors the whole family will enjoy.
• Great for make-ahead dinners and even better as leftovers.

Ingredients You’ll Need

• 2 tablespoons olive oil
• 1 cup diced yellow onion
• 1 cup diced celery
• 1 cup diced carrots
• 3 cloves garlic, minced
• 1 pound lean ground beef
• 1 pound Italian sausage
• 1 cup dry white wine
• 2 cups whole milk
• 1 28 oz. can tomato sauce
• 2 14.5 oz. cans diced tomatoes
• 2 tablespoons Italian seasoning
• ½ teaspoon ground nutmeg
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• ½ teaspoon ground nutmeg
• 2 bay leaves
• 1 pound rotini pasta
• 2 cups shredded mozzarella
• 1 cup freshly grated parmesan

Step by Step Instructions

STEP ONE – Pre-heat oven to 375 degrees F. Lightly spray a 9×13-inch casserole dish with non-stick cooking spray.

STEP TWO – In a large pot or Dutch oven, heat the olive oil over medium heat. Sauté the onion, carrot, and celery for 4-5 minutes, until softened. Add the garlic and cook until fragrant, for about 1-2 minutes.

STEP THREE – Add the ground beef and Italian sausage and cook until no longer pink. Drain the excess grease.

STEP FOUR – Pour the dry white wine over the meat, scraping the bottom of the pot to loosen any browned bits. Cook for 3-4 minutes, until the wine has mostly evaporated.

STEP FIVE – Add the milk and simmer for about 8-10 minutes, until evaporated.

STEP SIX – Stir in the tomato sauce, diced tomatoes, Italian seasoning, sea salt, pepper, ground nutmeg, and bay leaves. Simmer uncovered on medium-low heat for 20 minutes, stirring occasionally.

STEP SEVEN – Meanwhile, cook the rotini pasta al dente according to package directions. Drain well.

STEP EIGHT – In a mixing bowl, combine the mozzarella and parmesan cheese.

STEP NINE – Remove the bay leaves from the bolognese sauce. Spread a thin layer of sauce on the bottom of the prepared 9×13 casserole dish. Add half of the cooked rotini, then layer on more sauce. Sprinkle half of the cheese mixture over the sauce, followed by the remaining pasta. Top with the remaining sauce and cheese. 

STEP TEN – Bake uncovered for 30 minutes, until the cheese is lightly browned and the sauce is hot and bubbling. 

Storage & Freezing Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To freeze, assemble the pasta bake in a freezer- and oven-safe dish. Wrap tightly in plastic wrap, then foil to prevent freezer burn.

To bake from frozen, preheat the oven to 375°F. Remove plastic wrap, cover with foil, and bake for 55 to 60 minutes. Uncover and bake another 10 to 15 minutes, until hot and bubbly.