Baked Bolognese Rotolo with Ricotta and Mozzarella

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Rolled fresh pasta filled with rich Bolognese ragù and creamy ricotta, baked to golden perfection with melted mozzarella on top. This italian-inspired pasta ready in about 80 minutes pairs ground beef, ground pork, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 sheets, about 8x10 inches each fresh pasta sheets
• 1/2 lb ground beef
• 1/2 lb ground pork
• 2 tbsp olive oil
• 1 small, finely chopped yellow onion
• 1 small, finely diced carrot
• 1, finely diced celery stalk
• 2, minced garlic cloves
• 1 cup crushed tomatoes
• 1/4 cup dry white wine
• 1/2 cup milk
• 1/4 tsp, freshly grated nutmeg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil leaves
• 1 large egg
• 1 1/2 cups, for baking tomato sauce

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped small yellow onion, 1 finely diced small carrot, and 1 finely diced celery stalk; sauté for 5 minutes until softened.
2. Step 2: Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Add 1/2 lb ground beef and 1/2 lb ground pork, breaking up with a spoon. Cook until browned, about 7-8 minutes.
4. Step 4: Pour in 1/4 cup dry white wine and cook until mostly evaporated, 3 minutes.
5. Step 5: Stir in 1 cup crushed tomatoes, 1/2 cup milk, 1/4 tsp freshly grated nutmeg, 1 tsp salt, and 1/2 tsp black pepper. Simmer gently for 30 minutes until thickened, stirring occasionally.
6. Step 6: Preheat oven to 375°F (190°C).
7. Step 7: In a bowl, combine 1 cup ricotta cheese, 1/4 cup grated Parmesan, 1/4 cup chopped fresh basil, and 1 large egg.
8. Step 8: Lay one fresh pasta sheet on a clean surface. Spread a thin layer of the bolognese sauce over it (about 1/4 cup), then dollop and evenly spread 2 tbsp of the ricotta mixture on top.
9. Step 9: Roll the pasta sheet tightly into a log. Repeat with remaining sheets and filling.
10. Step 10: Spread 1 1/2 cups tomato sauce in a 9x13 inch baking dish. Arrange the rotoli seam side down in the dish.
11. Step 11: Spoon remaining bolognese sauce over the rotoli, then sprinkle 1 cup shredded mozzarella on top.
12. Step 12: Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until the cheese is golden and bubbly.
13. Step 13: Let rest for 5 minutes before serving.