Photo: Ann Minard

Baked Ziti Bolognese


Baked Pasta Bolognese or Ziti Al Forno
This is another version of Ziti Al forno or baked pasta. My Mom used to make this each and every Sunday for lunch! I like to make this whenever we have a lot of Bolognese or Ragu, which means meat sauce in Italian, left over. Don’t be intimidated by the fact that there are no amounts because there really is no set amount for each ingredient. This allows you customize the amount of cheese, sauce, or the size batch you want.


a large pot of Bolognese or a Ragu
Pasta with holes: penne, ziti, or rigatoni
Grated Parmesan
large lasagna pan or casserole dish


Set the oven to 350.
Cook pasta until al dente or undercooked, drain and then add a few spoon fulls of the meat sauce.
Spread all over the bottom of the pan and add the pasta. Spread the meat sauce over the pasta first, then the Bechamel sauce, and finally some grated cheese. repeat this process until finished I would say about 3 layers.
Cover and bake for 30 minutes and then remove cover and bake for 15 more. Allow it to sit out for 20 minutes before serving as this allow the flavors to mellow.
OR cover and cook for 30 minutes, remove and cool then place in the fridge overnight. The next day or just before serving just finish the cooking by cooking for 15 minutes at 350 uncovered.


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