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Ultimate Baked Penne Bolognese

A rich, comforting Italian baked pasta dish featuring al dente penne tubes smothered in a slow-simmered, chunky meat bolognese sauce, layered with creamy ricotta, and topped with a bubbling golden crust of mozzarella and parmesan cheeses. Perfectly paired according to traditional pasta rules!
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 Servings
Course: Dinner, Main Course
Cuisine: American-Italian, Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Bolognese Sauce
  • 1 tbsp olive oil extra virgin
  • 1 medium yellow onion finely diced
  • 1 large carrot finely diced
  • 1 rib celery finely diced
  • 3 cloves garlic minced
  • 1 lb ground beef 80/20 blend
  • 0.5 lb ground pork or mild Italian sausage
  • 0.5 cup dry red wine like Cabernet or Chianti
  • 28 oz crushed San Marzano tomatoes canned
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp crushed red pepper flakes optional
  • 1 pinch salt and pepper to taste
Pasta and Cheese
  • 16 oz Penne Rigate pasta 1 box
  • 15 oz whole milk ricotta cheese
  • 1 large egg
  • 0.25 cup fresh parsley chopped, plus more for garnish
  • 3 cups whole milk mozzarella cheese shredded, divided
  • 0.75 cup Parmesan cheese freshly grated, divided

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Large pasta boiling pot
  • 9x13 inch deep baking dish
  • Mixing bowls

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Add diced onion, carrot, and celery. Sauté for 6-8 minutes until softened. Add minced garlic and cook 1 minute more.
  2. Add ground beef and pork to the pot. Break apart with a spoon and brown completely (8-10 minutes). Drain excess fat if necessary, leaving about 1 tablespoon in the pot.
  3. Stir in tomato paste and cook for 2 minutes. Pour in red wine to deglaze, scraping up browned bits. Let wine reduce by half.
  4. Pour in crushed tomatoes. Add oregano, basil, salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat to low. Cover loosely and simmer for at least 45 minutes, stirring occasionally.
  5. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. Boil a large pot of salted water. Cook penne pasta 2 minutes less than package directions for al dente. Drain well.
  6. In a medium bowl, mix ricotta cheese, egg, 1/2 cup mozzarella, 1/4 cup Parmesan, and fresh parsley until well combined.
  7. Spread a thin layer of meat sauce in the bottom of the baking dish. Toss the drained penne with the remaining meat sauce. Pour half the pasta mixture into the dish.
  8. Drop spoonfuls of the ricotta mixture evenly over the pasta. Top with 1 cup of mozzarella cheese. Add the remaining pasta and sauce on top.
  9. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top of the casserole. Spray a piece of foil with cooking spray and cover the dish tightly.
  10. Bake covered for 25 minutes. Remove foil and bake an additional 15-20 minutes until the cheese is bubbling and golden brown. Let rest for 10-15 minutes before serving.

Notes

Make ahead tip: You can assemble the entire dish, cover tightly, and refrigerate up to 2 days before baking. Add 10-15 minutes to the covered baking time if baking directly from the fridge.