Ingredients
Scale
- 1 pound penne or rigatoni pasta
- 1.5 pounds lean ground beef or Italian sausage
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 48 ounces marinara sauce (two standard jars)
- 15 ounces ricotta cheese
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 4 cups shredded mozzarella cheese, divided
- 1 tablespoon Italian seasoning
- 1/2 teaspoon black pepper
- Fresh parsley for garnish
Instructions
- Step 1: Boil the Pasta. Bring a large pot of salted water to a boil. Add the penne or rigatoni and cook for two minutes less than the package directions specify for “al dente.” The pasta should still have a firm bite because it will continue to cook in the oven. Drain the pasta and set it aside.
- Step 2: Prepare the Meat Sauce. In a large skillet over medium-high heat, brown the ground beef or sausage along with the diced onions. Cook until the meat is no longer pink and the onions are translucent. Add the minced garlic and cook for one additional minute. Drain any excess grease. Pour in the marinara sauce and Italian seasoning, stirring to combine. Let it simmer on low for 5 minutes.
- Step 3: Create the Cheese Mixture. In a medium mixing bowl, combine the ricotta cheese, the beaten egg, half of the Parmesan cheese, and 1 cup of the mozzarella cheese. Add the black pepper and stir until the mixture is smooth and well-incorporated. This creamy layer adds a lasagna-like texture to the casserole.
- Step 4: Assemble the Casserole. In your large baking dish (9×13 or larger), spread a thin layer of meat sauce on the bottom. In a separate large bowl, toss the cooked pasta with the remaining meat sauce and the ricotta mixture until every noodle is coated. Pour the entire mixture into the baking dish and spread it evenly. Top with the remaining mozzarella and Parmesan cheese.
- Step 5: Bake or Store. If cooking immediately, bake in a preheated oven at 375°F (190°C) for 25-30 minutes until the cheese is bubbly and slightly browned. If making ahead, cover the dish tightly with foil and refrigerate for up to 24 hours. When ready to eat, bake (covered) for 20 minutes, then uncover and bake for another 15-20 minutes until hot throughout.
- Cook Time: 50 minutes