Baked Penne Bolognese Casserole
Discover the ultimate comfort food with this Baked Penne Bolognese Casserole, a hearty twist on the classic Italian favorite. Packed with tender penne pasta, a rich and savory Bolognese sauce infused with red wine and aromatic herbs, and layers of gooey mozzarella and Parmesan cheese, this dish is a guaranteed crowd-pleaser. The addition of creamy milk or heavy cream gives the sauce a luxurious texture, while a golden, bubbly cheese topping adds the perfect finishing touch. Easy to prepare and ideal for weeknight dinners or family gatherings, this casserole combines the best of a pasta bake and a beloved pasta classic. Serve it fresh from the oven with a sprinkle of fresh basil for an inviting, satisfying meal everyone will love!
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Recipe Information
Ingredients
- 500 grams penne pasta
- 500 grams ground beef
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 800 grams canned crushed tomatoes
- 3 tablespoons tomato paste
- 125 milliliters red wine (optional)
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh basil, chopped
- 250 grams mozzarella cheese, shredded
- 50 grams Parmesan cheese, grated
- 125 milliliters heavy cream or milk
- 1 teaspoon butter, for greasing the casserole dish
Instructions
Preheat your oven to 375°F (190°C). Grease a large casserole dish with butter and set aside.
Bring a large pot of salted water to a boil. Cook the penne pasta until al dente according to package instructions, then drain and set aside.
In a large saucepan, heat olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Add the ground beef to the pan, breaking it up with a spoon. Cook until browned and fully cooked through, about 8-10 minutes. Drain excess fat if needed.
Stir in the red wine (if using), and let it simmer for 2-3 minutes to cook off the alcohol.
Add the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Stir well to combine. Lower the heat to a gentle simmer and cook the sauce for 20 minutes, stirring occasionally.
Stir in the heavy cream or milk and chopped basil. Cook for another 5 minutes, then remove from heat.
In a large mixing bowl, combine the cooked penne pasta with the Bolognese sauce. Mix until the pasta is evenly coated.
Transfer half of the pasta mixture into the greased casserole dish. Sprinkle half of the mozzarella and Parmesan cheese over the pasta. Add the remaining pasta mixture on top and layer with the rest of the mozzarella and Parmesan cheese.
Cover the casserole dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.
Remove the casserole from the oven and let it cool slightly for 5 minutes before serving. Garnish with additional chopped basil if desired.
Nutrition Facts
Calories |
4116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.2 g | 323% | |
| Saturated Fat | 121.9 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 6066 mg | 264% | |
| Total Carbohydrate | 243.3 g | 88% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 52.8 g | ||
| Protein | 209.5 g | 419% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2813 mg | 216% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 4100 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
