Rigatoni Bolognese Recipe
Easy Rigatoni Bolognese is tossed with rich meat sauce, mozzarella, provolone and Parmesan, then baked until bubbly and golden. It’s an easy make-ahead pasta casserole that’s perfect for family dinners, entertaining or freezing for later.
Servings: 8
Cost: $12
Equipment
- baking dish
- measuring cup
Ingredients
- 1 lb rigatoni or other cut shaped pasta will work
- 24 ounces Bolognese Sauce Homemade or your favorite brand
- 1 cup shredded mozzarella
- 1 cup shredded provolone
- 1/2 cup shredded parmesan
- 1/2 cup water
- cooking spray for the baking dish
- 1 tablespoon for the pasta water
- parmesan cheese, grated optional for serving
- crushed red pepper flakes for serving
Instructions
- Bring a large pot of generously salted water to a boil. Cook the rigatoni for 5–6 minutes, until very firm but beginning to soften. Drain and cool slightly. Do not rinse.
- Preheat the oven to 350°F. Transfer the rigatoni to a large bowl and add the Bolognese sauce, 3/4 cup mozzarella, 3/4 cup provolone and 1/2 cup water. Toss to combine.
- Coat a 13x9-inch baking dish with cooking spray. Spread the rigatoni mixture evenly in the dish and cover tightly with foil. Bake for 35–40 minutes, until hot and bubbling.
- Remove the foil and sprinkle with the remaining mozzarella and provolone. Bake uncovered for 10 minutes, until the cheese is melted, bubbly and lightly golden.
- Bake the rigatoni for an additional 10 minutes or until the cheese is bubbling and golden.
- Rest for 5 minutes before serving. Top with Parmesan, parsley and crushed red pepper, if desired.
Notes
- Baked Rigatoni Bolognese can be assembled up to 24 hours in advance. Cover tightly and refrigerate until ready to bake.
- To freeze, assemble the casserole without adding the final cheese topping. Wrap tightly in plastic wrap and foil and freeze for up to 3 months.
- To bake from frozen, remove the plastic wrap, cover with foil and bake at 350°F for about 1 hour or until hot and bubbling. Add the remaining cheese and bake uncovered for another 10 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 355kcal | Carbohydrates: 48g | Protein: 18g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 715mg | Potassium: 418mg | Fiber: 3g | Sugar: 5g | Vitamin A: 657IU | Vitamin C: 6mg | Calcium: 294mg | Iron: 2mg