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Ricotta Topped Pasta Bolognese Bake

Ricotta-Topped Pasta Bolognese Bake

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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American, Italian
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Build the Bolognese Base

  1. 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.
  2. Add the minced garlic and cook for another minute, until fragrant.

Brown the Meat

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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.
  2. Drain and set aside.

Make the Ricotta Mixture

  1. In a medium bowl, combine ricotta, egg, Parmesan cheese, salt, and pepper. Mix until smooth.
  2. 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

  1. Preheat your oven to 375°F (190°C).
  2. 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.
  3. 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

  1. 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.