Description
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.
Ingredients
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
1/2 teaspoon ground nutmeg
1 teaspoon sea salt
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
2 bay leaves
1 pound rotini pasta
2 cups shredded mozzarella
1 cup freshly grated parmesan
Instructions
- Pre-heat oven to 375 degrees F. Lightly spray a 9×13-inch casserole dish with non-stick cooking spray.
- 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.
- Add the ground beef and Italian sausage and cook until no longer pink. Drain the excess grease.
- 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.
- Add the milk and simmer for about 8-10 minutes, until evaporated.
- 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.
- Meanwhile, cook the rotini pasta al dente according to package directions. Drain well.
- In a mixing bowl, combine the mozzarella and parmesan cheese.
- 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.
- Bake uncovered for 30 minutes, until the cheese is lightly browned and the sauce is hot and bubbling.
Notes
Storage 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.
Recipe Tips & Substitutions
Meat:
Use all ground beef or all sausage if preferred.
Wine:
Any dry wine works well. White wine is traditional in bolognese sauce, with Sauvignon Blanc or Pinot Grigio being great options. You can substitute beef broth or stock instead.
Cheese:
Use freshly grated cheese for the best flavor and texture. Provolone or fontina can replace some of the mozzarella for a deeper flavor.
Pasta:
Any short pasta such as penne, ziti, or fusilli works well.
Italian Sausage Options:
Use sweet or mild Italian sausage for a family-friendly flavor, or hot Italian sausage for added heat. You can also try garlic-forward or fennel-heavy sausage, or swap in chicken or turkey Italian sausage for a lighter option.
Extra Vegetables:
Add mushrooms, bell peppers, or spinach to the sauce for extra texture and nutrition.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Cuisine: American
