Baked Bolognese

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I made this for a party last night and what a hit! I used a pound of ground beef with a pound of ground italian sausage, light half and half instead of the milk and added an extra can of tomato sauce. I also threw in some freshly chopped rosemary and a few other italian spices that I had on hand. This recipe makes a large baking dish full and is excellent for leftovers.

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Good basic recipe - even better the next day. Next time will use chicken sausage.
This is a big recipe so if mailing for a side dish would cut the recipe in half.

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This recipe was truly delicious! Instead of the sauce that the recipe calls for, we used our normal Bolognese recipe, adding tomato paste for a more concentrated tomato flavor. We will definitely make this again!

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WE WERE HAVING A LARGE GROUP OF FRIENDS AND FAMILY FOR JULY 4TH, WOW! WOW! WOW! WHAT A HIT THIS WAS, 6 REQUESTS FOR THE RECIPE. AS NO INSTUCTIONS WERE GIVEN ON THE ONION I GRATED IT. WHAT A GREAT DISH.

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This recipe was absolutely amazing, with the flavors out of this world! Honestly, I barely leave reviews on this site, and i felt compelled to give my shout out! The layering of the sauces, pasta, cheeses, etc. was absolutely genius, as the burst of flavor is just wonderful. I highly recommend trying this, and it's not hard at all! Just make sure you read the recipe carefully, as it doesn't say what to do with the onions (I minced mine so they would almost disappear into the bechamel and it doesn't say what size pan to use/get.. make sure it's a LARGE caserole dish, as I didn't have a big enough pan so I used two. No biggie though, just tone down the amount you put in either dish. I'm wondering: would this freeze well or at all? Be prepared to feed an army with this, as well! Could very well feed a family of 5-6! haha

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My friends and I love this receipt... They are always asking my Nickie when are you going to cook that pasta dish

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It has never taken me two hours to make regular spaghetti. the tomato sauce overwhelmed anything the bechamel had to offer and it wasn't even real bolognese without all the veg. i added what was supposed to go in the dish properly and it still wasn't worth the time. If i am going to spend that much time in the kitchen i am going to make REAL bolognese.

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Wonderfully flavorful and I think the bechamel adds a decadence that is a calorie bargain compared to cream or cheese especially if you use lowfat milk. Made it as is and my family devoured it. MISS YOU DAVE!!

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This was absolutely delicious. I loved that it wasn't complicated. I adored that it didn't take all day to make and the flavor was absolutely devine. I like it better than the recipe listed on here by Giada. As for the meat I did vary, I used ground beef as well as ground Italian sausage. It just gave it a different texture and flavor and enhanced all the sauces. I will be making this again. My husband loved it and took some this morning for lunch. There is plenty leftover for today.

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I made this for the first time recently for dinner and had friends over. It was delicious. I did make a few changes to the recipe though based on the comments I read. I added about 1/2 cup of marinara sauce to the meet mixture. I also did not have white wine for the buchemeal sauce so I added some red wine to the meat sauce which gave it so much flavor. I used the amount of onions it called for and I thought it was the perfect amount. I forgot to add salt to the sauce but with all the salt in the cheese, it was not needed. Next time, I will purposefully leave it out. This is a great meal to serve to guests because it is not your typical rigatoni and you can prep everything ahead of time and pop it in the oven just before serving. This was the best rigatoni recipe I have ever had and it will be a staple in our family recipes for years to come!!!