Cheesy Four-Meat Baked Pasta

Beef, bacon, ham and sausage team up with mozzarella, provolone and Parmesan in this meat-and-cheese-packed pasta bake.
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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 15 min
  • Yield: 6
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Ingredients

Kosher salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

4 cloves garlic, thinly sliced

Pinch of crushed red pepper flakes

One 28-ounce can whole plum tomatoes, crushed by hand

One 15-ounce can whole plum tomatoes, crushed by hand

4 large sprigs basil

1/2 cup chopped flat-leaf parsley

1/4 pound ground beef

1/4 pound sweet Italian sausage, casing removed

1 head fennel, quartered, cored and thinly sliced

1 pound dried rigatoni

1/2 cup cooked chopped bacon

2 ounces diced ham

1 cup shredded provolone

3 cups shredded mozzarella

1 cup grated Parmesan

Directions

  1. Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  2. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and stir in the parsley. Season with salt and pepper.
  3. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the beef and sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer to a large bowl with a slotted spoon. Add the fennel and cook until soft, about 5 minutes. Transfer to the bowl with the beef mixture.
  4. Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
  5. Add the tomato sauce, bacon, ham, provolone and half of the mozzarella and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.