Description
This Lasagna Casserole is a comforting and hearty dish combining rigatoni pasta with a flavorful Italian sausage tomato sauce, creamy ricotta mixture, and layers of melted mozzarella and Parmesan cheese. It's easier to assemble than traditional lasagna and perfect for feeding a crowd with rich, layered flavors and a cheesy golden crust.
Ingredients
Scale
Pasta
- 10 oz rigatoni
Sauce
- 1 lb Italian sausage
- 1 onion diced
- 3 cloves garlic minced
- 2 tsp Italian seasoning
- ½ tsp freshly ground black pepper
- ¾ tsp kosher salt
- 24 oz pasta sauce
Ricotta Mixture
- 2 large eggs whisked
- 1 cup ricotta
- ¼ tsp kosher salt
- ⅓ cup chopped fresh parsley
- ½ cup grated Parmesan cheese
- 4 cups shredded mozzarella cheese (divided)
Instructions
- Preheat Oven: Preheat your oven to 350°F and grease a 9 x 13-inch baking dish. Set it aside while you prepare the other ingredients.
- Cook Pasta: Boil the rigatoni in salted water according to package directions until al dente. Drain and set aside in a large mixing bowl.
- Prepare Sauce: In a 4-quart saucepan, brown the Italian sausage over medium heat, breaking it into small pieces. Once browned, add the diced onion, minced garlic, Italian seasoning, black pepper, and kosher salt. Cook for 4-6 minutes until the onion softens.
- Add Pasta Sauce: Pour in the 24 oz pasta sauce, bring the mixture to a simmer, and cook for 5 minutes. Remove from heat.
- Mix Ricotta Mixture: In a separate bowl, combine the whisked eggs, ricotta, kosher salt, chopped parsley, grated Parmesan, and 1 cup of shredded mozzarella cheese. Stir until fully combined.
- Combine Pasta and Sauce: Pour the warm meat sauce into the cooked rigatoni and stir gently until all pasta is coated with sauce.
- Assemble Casserole: Transfer the sauced pasta to the prepared baking dish. Evenly distribute the ricotta mixture into 6 dollops over the pasta. Gently stir a little of the ricotta into the pasta to create pockets of cheesy goodness. Sprinkle the remaining 3 cups of mozzarella cheese evenly over the top.
- Bake: Place the casserole in the preheated oven and bake for 45 minutes until the cheese is melted and the pasta is bubbly throughout.
- Optional Broil: For a golden brown cheese topping, broil the casserole for 1-2 minutes at the end of baking, watching carefully to avoid burning.
Notes
- Use freshly grated Parmesan and shred mozzarella from a block for better flavor and a smoother melt.
- Instead of spreading the ricotta mixture, dollop it in multiple spots to create flavorful pockets in the casserole.
- Broiling the casserole at the end enhances the cheese with a crispy, golden crust.
- This recipe serves a large crowd and is perfect for meal prep or potlucks.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 90 mg
