Description
A hearty and cheesy baked pasta casserole combining tender pasta, ricotta, mozzarella, and a savory meat marinara sauce, perfect for a comforting family meal.
Ingredients
Scale
Pasta and Cheese Mixture
- 1 lb. pasta (ziti, penne, or rigatoni)
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese, finely grated
- 1 egg, whisked
- 2 1/2 cups mozzarella cheese, separated
Meat Sauce
- 1 lb. ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 (24 oz.) jars marinara sauce (recommend Rao's brand or homemade)
Garnish
- Fresh parsley, to garnish
Instructions
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking.
- Prepare cheese mixture: In a bowl, combine ricotta cheese, Parmesan cheese, whisked egg, and 1 cup of mozzarella cheese. Set this mixture aside.
- Cook pasta: Begin boiling water for the pasta. Cook the pasta for 2 minutes less than al dente according to package instructions. Drain well to avoid mushy texture.
- Cook meat sauce: In a skillet over medium-high heat, cook and crumble the ground beef with diced onions. Drain excess grease. Add minced garlic, red pepper flakes, salt, pepper, onion powder, and Italian seasoning. Cook for 1 more minute.
- Add marinara: Pour in the marinara sauce, stir thoroughly, and heat through. Remove from heat.
- Assemble casserole: Mix the drained pasta with about 3/4 of the meat sauce. Transfer this mixture to a lightly greased 9 x 13 inch baking dish. Dollop the ricotta cheese mixture on top evenly, then layer the remaining meat sauce over it.
- Bake covered: Cover the casserole with foil and bake in the preheated oven for 20 minutes.
- Add mozzarella topping & finish baking: Remove foil, sprinkle the remaining 1 1/2 cups mozzarella cheese evenly over the top. Increase oven temperature to 400 degrees Fahrenheit and bake uncovered for 10 to 15 minutes until bubbly and browned on top.
- Garnish and serve: Remove from oven, garnish with fresh parsley, and serve hot with optional garlic bread topped with cheese.
Notes
- This recipe includes a generous amount of sauce because the pasta soaks it up during baking. Adjust the sauce quantity if desired.
- Preferred pasta shapes are tubed varieties like ziti, penne, or rigatoni for better sauce cling; rigatoni with ridges works particularly well.
- Ground beef can be substituted or combined with other ground meats such as pork, veal, or sausage for varied flavors.
- Use fresh mozzarella and Parmesan cheese freshly grated from blocks for creamier and more flavorful results instead of pre-shredded packaged cheese.
- To make ahead, cook meat and sauce, cool, boil pasta, and assemble casserole. Refrigerate covered for up to 2 days and add 10 minutes to covered baking time.
- This casserole can be frozen after assembly. Defrost in the refrigerator 24 hours before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 90 mg
