Cheesy Baked Pasta with Béchamel and Bolognese

Made from a blend of creamy Béchamel and rich Bolognese, this Cheesy Baked Pasta transforms a classic comfort dish with its layered flavors and a touch of freshly grated Parmesan. Quick to prepare, it’s oven-ready in just 35 minutes, offering a luxurious twist to your dinner routine.

Give this cheesy baked pasta with béchamel and bolognese a shot. It’s the ultimate comfort food, perfect for gathering the family around the dinner table.

It’s a breeze to whip up, which is great for those evenings when you’re craving something delicious and comforting but don’t have a lot of time. In just 30 minutes, you can have layers of tender pasta, smooth béchamel, and hearty bolognese sauce all ready to go.

Let’s dive in!

🥘 Ingredients and Substitutes

• Pasta. I love using rigatoni for its ability to hold sauce in its ridges, making every bite a perfect harmony of flavors and textures. For a different twist or dietary needs, whole wheat pasta or gluten-free alternatives like lentil or chickpea pasta are excellent substitutes, offering a variety of nutritional benefits while still delivering on that satisfying pasta experience.
• Béchamel Sauce. The creamy, velvety foundation that brings a luxurious richness to the dish. Traditionally made with butter, flour, and milk, for those looking for a lighter version, almond milk or oat milk can be used in place of cow’s milk, and a gluten-free flour blend can substitute for all-purpose flour, ensuring the sauce remains thick and comforting.
• Bolognese Sauce. A robust, meaty sauce that infuses the pasta with deep, savory flavors. While ground beef is a classic choice, for a vegetarian twist, lentils or finely chopped mushrooms can serve as wonderful alternatives, mimicking the texture and absorbing the rich tomato and herb-infused sauce beautifully.
• Parmesan Cheese. Adds a salty, nutty finish that beautifully complements the creamy and meaty layers beneath. For those avoiding dairy, nutritional yeast flakes or a dairy-free Parmesan-style cheese can be sprinkled on top before baking, offering a similar umami punch and golden crust when broiled.

👩‍🍳 Step-by-step Directions

First up, let’s talk about pasta choice. I go for something like gnocchi because it really holds onto the sauce well. Shells or fusilli are also great choices.

Boil it just until it’s starting to get tender, about 3-4 minutes. This way, it won’t get mushy when you bake it.

Don’t forget to save some of the pasta water when you drain it – about ⅓ cup should do it.

Little tip: If your sauces are on the thicker side, you might want to keep a bit more water, like ½ cup, to help thin them out as needed.

Toss the pasta with the Bolognese sauce to make sure every piece is nicely coated.

Then, scoop it all into a baking dish and pour in a bit of that pasta water you saved.

Next, layer the béchamel sauce on top, spreading it out so it covers everything evenly.

Sprinkle some grated Parmesan on top, cover the dish with aluminum foil or baking paper, and pop it into a 350°F oven for 30 minutes.

When the time’s up, check on it. If you want it a bit more browned, you can give it a few more minutes in the oven. I just used baking paper and it came out perfect, no need for extra time.

Serve it up hot, maybe with a simple green salad on the side for a full meal.

🍽️ Serving Suggestions

For a quick side, I usually toss together a crisp green salad with whatever greens I have, like arugula or spinach, and whip up a simple vinaigrette with balsamic or lemon to cut through the pasta’s richness.

Roasting up some veggies like zucchini or cherry tomatoes adds a nice color and variety to the meal. And if you’re into wine, a glass of Chianti or Merlot really complements the flavors of the bolognese.

🍲 Storage

Storing leftovers is pretty straightforward. Just let the pasta cool down before popping it into an airtight container or covering the dish well. It’ll keep in the fridge for 3-4 days or in the freezer for up to 2 months.

Thaw it in the fridge overnight and reheat it in the oven at 375°F covered with foil until it’s hot, which takes about 20 minutes. If you’re in a hurry, microwaving works too—just keep it moist with a damp paper towel over it.

🏆 Expert Tips. What to Pay Attention To?

• Don’t overcook the pasta before baking—it should be just under al dente.
• Layer evenly to get the perfect mix of pasta, sauce, and cheese in every bite.
• Freshly grated Parmesan is way better than the pre-grated stuff, trust me.
• Make sure your béchamel is thick but pourable to avoid a soggy or dry bake.
• Let the dish rest a bit after baking so it’s easier to serve.
• And don’t forget fresh herbs to brighten everything up.

📋 Recipe Card: