Mediterranean Beefy Rigatoni Bolognese Bake
This dish brings together a slow-simmered Mediterranean-style Bolognese with tender rigatoni and a golden, cheesy top. It’s hearty, simple to assemble, and perfect for family dinners or make-ahead meals. The sauce develops rich flavor from beef, aromatics, herbs, and tomatoes, then everything bakes into a comforting casserole.
Time
Prep: 20 minutes
Cook: 60–75 minutes
Bake: 20 minutes
Total: 1 hour 45 minutes (including simmer time)
Ingredients
Pasta
1 pound rigatoni pasta
Meat
1 pound ground beef
½ pound ground pork or Italian sausage (optional but recommended)
Vegetables
1 onion, finely chopped
3–4 cloves garlic, minced
1 carrot, finely diced
1 celery stalk, finely diced
Sauce Base
1 can crushed tomatoes (28 oz)
2 tablespoons tomato paste
½–1 cup beef broth or red wine (optional, for depth)
Seasonings
2 tablespoons olive oil
Salt and black pepper, to taste
1 teaspoon paprika
Pinch of nutmeg
1 teaspoon rosemary
1 teaspoon dried oregano or a handful of fresh basil
Dairy (optional but recommended)
½ cup heavy cream
½ cup grated Parmesan
1–2 cups shredded mozzarella for the topping
Instructions
Cook the pasta
Bring a large pot of salted water to a boil. Cook the rigatoni until just shy of al dente. Drain and set aside.
Sauté the aromatics
Heat olive oil in a large pot or deep skillet. Add the onion, carrot, and celery. Cook until softened. Stir in the garlic for about a minute.
Brown the meat
Add the ground beef and pork/sausage. Break it up as it cooks. Season with salt, pepper, paprika, nutmeg, and rosemary. Cook until lightly browned.
Build the sauce
Stir in the tomato paste and let it cook for a minute. Add the crushed tomatoes and broth or wine. Bring to a simmer.
Simmer
Reduce heat and let the sauce simmer for 30–45 minutes, stirring occasionally. It should thicken and develop flavor.
Make it creamy
Stir in heavy cream and Parmesan. Taste and adjust seasonings. Add fresh basil or oregano.
Assemble
Preheat the oven to 375°F (190°C).
Toss the cooked rigatoni with the Bolognese sauce. Transfer it to a baking dish. Top with mozzarella.
Bake
Bake for 20 minutes or until the cheese is melted and lightly golden.
Serve
Let it rest for 5 minutes before serving. Garnish with fresh herbs if you like.
Tips
Let the sauce simmer longer if you have time. Slow cooking improves flavor.
Use a mix of beef and sausage for a richer taste.
Don’t overcook the pasta. It will finish cooking in the oven.
Add a pinch of sugar if your tomatoes taste too acidic.
For extra richness, mix some mozzarella directly into the pasta before baking.
Variations
Mediterranean Spin
Add olives, roasted red peppers, or a splash of balsamic vinegar.
Vegetable-Packed
Stir in chopped mushrooms, zucchini, or spinach.
Spicy Option
Use spicy Italian sausage or add red pepper flakes.
Lighter Version
Skip the cream and use part-skim cheese.
Herb-Forward
Increase basil and oregano, or finish with fresh parsley.
FAQ
Can I make this ahead?
Yes. Assemble it, cover, and refrigerate for up to 24 hours. Bake when ready.
Can I freeze it?
Freeze before or after baking. It keeps well for up to 3 months.
What pasta shapes work besides rigatoni?
Ziti, penne, or shells hold the sauce well.
Do I have to use pork or sausage?
No. You can make it with only beef, ground chicken, or turkey.
Can I skip the cream?
Yes. The sauce will be more tomato-forward but still delicious.
Nutrition
(Approximate per serving, 8 servings)
Calories: 520
Protein: 32g
Carbs: 48g
Fat: 23g
Fiber: 4g
Sodium: 780mg
Conclusion
This Mediterranean Beefy Rigatoni Bolognese Bake is the kind of meal that brings everyone to the table. The slow-simmered sauce, tender pasta, and melted cheese make it a dependable dinner for busy nights or weekend cooking. It reheats well, freezes easily, and always tastes comforting. Serve it with a fresh salad or warm bread and you’re set.