Baked Pasta Bolognese

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A hearty, satisfying pasta dish the whole family will love!

Prep Time15

Cook Time1

Total Time1 15

Course: dinner, Main Course

Cuisine: American, Italian

Servings: servings

Author: Marlynn Schotland

Equipment

1 Large Skillet
1 9" x 13" baking dish

Ingredients

2 Tablespoons olive oil
½ small onion, diced
2 medium carrots, diced about 1 cup
2 celery stalks, diced about ½ cup
3 garlic cloves, minced or pressed
1 teaspoon kosher salt
1 pound ground beef
¼ cup dry red wine like Pinot Noir or Cabernet Sauvignon
28 ounces crushed tomatoes
1 teaspoon granulated sugar
1 Tablespoon fresh thyme leaves or ½ Tablespoon dried thyme leaves
2 bay leaves
1 teaspoon ground black pepper
½ cup heavy cream
1 cup grated Parmesan cheese
1 pound uncooked pasta ziti, penne, rotini all work well
8 ounces shredded Mozzarella cheese
fresh basil leaves for garnish

Instructions

Add oil to a large skillet over medium heat. Add the onions and cook for 2 minutes, until soft and fragrant.
Add the carrots, celery, garlic, and 1 teaspoon of kosher salt. Cook togethr for 3 minutes, just until the carrots are slightly softened.
Add the beef and cook until brown, using a wooden spoon or meat chopper to break up the meat as it cooks. This will take approximately 3-5 minutes.
Turn the heat up to medium-high and add the wine. Cook for 1 minute.
Add the tomatoes, sugar, thyme, bay leaves, and pepper. Stir, and let the liquid come to a boil. Once it comes to a boil turn the heat down to low-medium, cover, and let simmer covered for 30 minutes.
Uncover, and whisk in the heavy cream. Then whisk in the grated parmesan cheese. Simmer, uncovered, for 15 minutes.
Meanwhile, preheat the oven to 350°F. Butter a 9" x 13" baking dish; set aside.
Cook the pasta in a large pot of boiling water according to package directions. When cooked, drain, and add to the skillet of sauce. Gently fold the pasta into the sauce to coat.
Add the sauced pasta to the prepared baking dish. Top with shredded Mozzarella cheese.
Bake at 350°F, uncovered, for 30 minutes. Allow the pasta to rest at room temperature for about 10 minutes before serving, garnished with basil leaves, if desired.

Notes

Makes approximately 6-8 servings.

Make ahead: Follow all of the steps except serving. Allow the dish to cool completely, then cover well and chill in the refrigerator for up to 24 hours. Reheat in a 350°F oven for about 10 minutes before serving.

Dairy-Free: note that I used all dairy-free cheese alternatives in the dish I make and the one photographed for this recipe. Hence, the top Mozzarella cheese does not look the same as full dairy melted cheese. You can substitute your favorite dairy-free heavy cream, dairy-free grated Parmesan cheese alternative, and dairy-free Mozzarella shreds to make this a dairy-free dish that's just as delicious as the full dairy version!

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