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You are here: Home / Mains / Beef / Cheesy Baked Pasta with Béchamel and Bolognese

Cheesy Baked Pasta with Béchamel and Bolognese

Published By Victoria · On: Apr 03, 24 · Updated: Apr 03, 24

58 shares

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.

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Close-up of baked bolognese pasta with cheese, showing texture and layers.

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!

Table of Contents hide
🥘 Ingredients and Substitutes
👩‍🍳 Step-by-step Directions
🍽️ Serving Suggestions
🍲 Storage
🏆 Expert Tips. What to Pay Attention To?
📋 Recipe Card:

🥘 Ingredients and Substitutes

Ingredients for pasta bolognese including raw pasta shells, grated cheese, béchamel sauce, and meat sauce.
  • 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.

Cooking pasta shells in boiling water in a stainless steel pot.

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.

Pasta shells being mixed with bolognese sauce in a large pot.

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

Pasta bolognese mixture transferred to a white baking dish.

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

White sauce being poured over pasta bolognese in a baking dish.

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.

Baked pasta bolognese covered with shredded cheese, before baking.

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.

Freshly baked bolognese pasta with golden-brown cheese topping.

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

Close-up of baked bolognese pasta with cheese, showing texture and layers.

🍽️ 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:

Close-up of baked bolognese pasta with cheese, showing texture and layers.

Cheesy Baked Pasta with Béchamel and Bolognese

Victoria
Make your dinners special with our Cheesy Baked Pasta, featuring rich Bolognese & creamy Béchamel. It's comfort food made luxurious.
5 from 1 vote
Print Recipe Pin Recipe Save RecipeSaved!
Cook Time 5 minutes mins
Baking Time 30 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Italian
Servings 4
Calories 479 kcal

Equipment

Pot
White baking dish.
Baking Dish

Ingredients
 
 

  • 2 cup Ragu Bolognese
  • 12 oz Pasta
  • 1 ½ cup Bechamel Sauce
  • ½ cup Parmesan Shredded
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Instructions

  • Preheat oven to 350°F (175°C).
  • Boil pasta in salted water for 3-4 minutes until tender. Drain, saving ⅓ to ½ cup of the pasta water.
    12 oz Pasta
  • Toss the pasta with the Bolognese sauce, ensuring each piece is coated.
    2 cup Ragu Bolognese
  • Transfer the coated pasta to a baking dish. Add the saved pasta water.
  • Evenly spread béchamel sauce over the pasta.
    1 ½ cup Bechamel Sauce
  • Sprinkle the grated Parmesan cheese on top.
    ½ cup Parmesan
  • Cover the dish with aluminum foil or baking paper.
  • Bake in the preheated oven for 30 minutes. For extra browning, remove cover and bake a few more minutes.
  • Serve hot, optionally with a side of green salad.

Quick Note

I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑

Nutrition Estimates

Calories: 479kcalCarbohydrates: 77gProtein: 19gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 16mgSodium: 1449mgPotassium: 611mgFiber: 5gSugar: 7gVitamin A: 800IUVitamin C: 9mgCalcium: 196mgIron: 3mg
Keyword beef, cheese, pasta, tomato
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58 shares

Filed Under: Beef, Oven, Pasta

About Victoria

With 15 years of culinary expertise, Victoria offers easy-to-follow recipes using just 4 ingredients. These delightful dishes exemplify simplicity in the kitchen.

Previous Post: « Skillet Kielbasa with Green Beans and Potatoes
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