Baked Bolognese
Category
Pasta
Servings
8
Prep Time
10 minutes
Cook Time
45 hours
Ingredients
-
Shop The Recipe Kit!
-
3 tablespoons Giadzy olive oil, plus extra for drizzling
- 1 small yellow onion, finely chopped
- 1 small carrot, peeled and finely chopped
- 1 ½ teaspoon salt, divided
- 1 pound ground turkey (dark meat preferred), beef or pork
-
1 Parmigiano Reggiano rind
-
3 (14 oz) cans Giadzy Corbara tomatoes
-
1 pound Giadzy Taccole
- 1 ½ cups freshly grated Parmigiano Reggiano, divided
- 8 ounce bag shredded mozzarella
Instructions
- In a large ovenproof shallow skillet or braiser, heat the 3 tablespoons olive oil over medium heat. Add the onion and carrot and ½ teaspoon salt and cook, stirring often, until softened, about 5 minutes. Add the ground turkey and break it up with a wooden spoon occasionally, until cooked through. Pour in the Corbara tomatoes, crushing them gently with the back of a wooden spoon. Add the remaining teaspoon of salt and the Parmigiano rind, and bring the sauce to a simmer. Let it cook for 20 minutes, stirring occasionally, until thickened. Remove the Parmigiano rind and discard.
- Preheat the oven to 425 degrees F.
- Meanwhile, bring a large pot of salted water to a boil. Cook the Taccole until just shy of al dente, roughly 7 minutes, then reserve ½ cup pasta water and drain. Add the pasta directly to the sauce, and top with 1 cup Parmigiano Reggiano. Toss the pasta with the sauce until well combined. Stir in a splash of reserved pasta water if the sauce feels too thick.
- Top the pasta with the 8 ounces of mozzarella, along with the remaining ½ cup of Parmigiano Reggiano. Drizzle all over with a bit of extra olive oil, and bake in the oven for 15 to 20 minutes, or until golden brown and bubbly.
5 comments
This was a major hit in my house. A perfect Sunday meal.
Followed recipe exactly. The flavor was good but the casserole was dry. I would use less pasta or make more sauce.
Hi Karen! If you decide to make this recipe again try adding more tomatoes!
Haven’t made this yet but I’m wondering how this would turn out if bechamel was mixed into the pasta along with the bolognese?
If you love a saucier and creamier baked pasta, I think that would turn out delicious!