When it comes to pasta dinners that hit every comfort food craving, this Ricotta-Topped Pasta Bolognese Bake checks all the boxes. It’s got the depth and richness of a classic bolognese, the creaminess of perfectly melted ricotta, and the satisfaction of baked pasta with just the right amount of crispy, cheesy edges. Think of it as the perfect mash-up between a ragu bolognese recipe and your favorite creamy pasta recipes—all layered into one bubbling, golden-brown casserole. Whether you're meal-prepping for the week or planning a cozy Sunday dinner, this dish is the kind of homemade bolognese that feels both rustic and indulgent.
Ricotta-Topped Pasta Bolognese Bake
Prep Time 25 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course Main Course
Cuisine American, Italian
Large Skillet or Dutch Oven A heavy-bottomed pan is essential for developing flavor in the bolognese. If you have a Dutch oven, use that.
Large pot for boiling pasta Make sure it’s big enough so the pasta doesn’t stick.
9x13-inch baking dish Ceramic or glass works best for even heat distribution.
Mixing bowls For combining ricotta mixture and cheese layers.
Wooden Spoon or Spatula Great for stirring the sauce without scratching your cookware.
Aluminum foil To cover the pasta while baking to avoid burning the cheese.
Colander For draining the pasta after boiling.
For the Bolognese Sauce
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 2 carrots peeled and finely diced
- 2 celery stalks finely diced
- 4 garlic cloves minced
- 1 lb ground beef 80/20
- 1/2 lb ground pork optional, but adds richness
- 1/2 cup dry red wine like Chianti or Merlot
- 2 tablespoons tomato paste
- 1 can 28 oz crushed San Marzano tomatoes
- 1/2 cup whole milk or heavy cream
- Salt and freshly cracked black pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Pinch of ground nutmeg trust me, it makes a difference
- 1 bay leaf
- Fresh parsley or basil for garnish optional
For the Pasta and Cheese Layer
- 1 lb rigatoni or penne pasta
- 1 1/2 cups ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded mozzarella cheese
Build the Bolognese Base
Start by heating olive oil in your large skillet or Dutch oven over medium heat. Add the chopped onion, carrot, and celery, and sauté until softened, about 8–10 minutes. This mix—called soffritto in authentic Italian recipes—is crucial for depth of flavor.
Add the minced garlic and cook for another minute, until fragrant.
Brown the Meat
Add the ground beef (and pork, if using). Use your spoon to break it up, and let it brown completely. Drain any excess fat if it looks too greasy.
Stir in the tomato paste and let it caramelize for 1–2 minutes. Deglaze with red wine, scraping up any browned bits. Let the wine reduce for about 5 minutes.
Simmer the Sauce
Add the crushed tomatoes, milk or cream, salt, pepper, oregano, basil, nutmeg, and bay leaf. Bring the sauce to a simmer, then reduce the heat to low and cook uncovered for 30–40 minutes, stirring occasionally. The end result should be a rich, creamy bolognese sauce that clings beautifully to pasta.
If you're looking for the best bolognese sauce with bold flavor and a velvety texture, this simmering process is non-negotiable.
Boil the Pasta
Meanwhile, bring a large pot of salted water to a boil. Cook your rigatoni (or pasta of choice) until just under al dente—about 1–2 minutes less than package instructions. It’ll finish cooking in the oven.
Drain and set aside.
Make the Ricotta Mixture
In a medium bowl, combine ricotta, egg, Parmesan cheese, salt, and pepper. Mix until smooth.
This adds a luscious layer that makes this dish feel like a cross between a bolognese lasagna and a creamy baked ziti.
Assemble the Bake
Preheat your oven to 375°F (190°C).
In the baking dish, combine the cooked pasta with most of the bolognese sauce, reserving a little sauce for the top. Mix to coat evenly.
Dollop the ricotta mixture over the pasta, then gently swirl it in to create pockets of creamy flavor. Top with the remaining sauce, followed by mozzarella cheese.
Bake Until Bubbly
Cover the dish with foil and bake for 25 minutes. Then uncover and bake for another 10–15 minutes until the cheese is golden and bubbling. Let it rest for 5–10 minutes before serving.
Pairings
This pasta dinner recipe pairs well with simple sides that don’t overpower the main attraction:
- Garlic Bread – A crunchy loaf of garlic bread is perfect for mopping up any extra sauce.
- Caesar Salad or Arugula Salad – The sharpness and acidity balance the rich and creamy bolognese sauce.
- Red Wine – A bold Chianti or Barbera complements the depth of a traditional italian bolognese sauce authentic in style.
Looking to go extra-indulgent? Add a glass of red and a side of roasted vegetables like Brussels sprouts or zucchini.
Frequently Asked Questions
1. Can I make this with a vegetarian bolognese?
Absolutely. Swap the ground meat with lentils, mushrooms, or plant-based crumbles. Use the same soffritto base and spices. It’s a great way to enjoy a hearty vegetarian bolognese that still satisfies.
2. What type of pasta is best for this bake?
Rigatoni is ideal because its ridges hold onto the sauce well, but penne, ziti, or even fusilli work. If you're going for that rigatoni bolognese recipe vibe, stick with rigatoni for authenticity.
3. Can I use just beef or just pork?
Yes. While a combo adds depth, this homemade bolognese sauce still tastes fantastic with just one type of meat. Ground turkey or chicken are leaner alternatives too.
4. Can this be made ahead of time?
Yes, it can be fully assembled a day in advance. Just cover tightly and refrigerate. Bake it straight from the fridge with 10–15 minutes of added cooking time.
5. Is this similar to a spaghetti bolognese recipe easy to make?
This is a baked twist on it. While spaghetti is often used in classic bolognese dishes, this version offers a heartier, creamier experience with that same homemade bolognese comfort.
