Meaty Bolognese Rotini Bake
This Meaty Bolognese Rotini Bake is a hearty, comforting Italian-inspired pasta dish featuring spiral rotini pasta coated in a rich, slow-simmered meat sauce, topped with golden melted Parmigiano Reggiano cheese and fresh basil leaves. Perfect for a cozy weeknight dinner, it combines savory depth, cheesy goodness, and fresh herbal brightness in every bite.
Ingredients
Pasta
- 8 oz rotini pasta preferably uncooked
Sauce
- 2 cups meaty bolognese sauce homemade or store-bought, warmed
Cheese & Garnish
- ½ cup Parmigiano Reggiano cheese freshly grated
Herbs
- 4 leaves fresh basil torn, for garnish
Instructions
Prepare Pasta and Sauce
- Cook the rotini pasta according to package instructions until just shy of al dente. Drain and set aside.
- Warm the meaty bolognese sauce in a separate pan over medium heat until heated through.
Assemble and Broil
- Divide the cooked pasta evenly into individual oven-safe bowls.
- Ladle the warmed bolognese sauce over the pasta in each bowl.
- Generously sprinkle freshly grated Parmigiano Reggiano cheese over the top of each bowl.
- Place the bowls under a preheated broiler for 2-3 minutes, or until the cheese is golden and bubbly. Watch closely to avoid burning.
Finish and Serve
- Remove the bowls from the oven and garnish each serving with torn fresh basil leaves.
- Serve immediately while hot and enjoy.
Notes
- Use freshly grated Parmigiano Reggiano for best melting and flavor.
- Watch the broiler closely as cheese can burn quickly.
- For softer pasta, cook fully before assembling; for firmer texture, undercook slightly.
- Store leftover sauce separately from pasta to maintain texture when reheating.