Ingredients
Scale
- 1.5 pounds Penne or Rigatoni pasta
- 1.5 pounds lean ground beef or Italian sausage
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 48 ounces high-quality marinara sauce
- 15 ounces whole milk ricotta cheese
- 1 large egg (to mix with ricotta)
- 4 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of heavily salted water to a boil. Add your pasta and cook it for about 2 minutes less than the package directions suggest for “al dente.” The pasta will continue to cook in the oven, so slightly undercooking it now prevents it from becoming mushy later. Drain the pasta and set it aside.
- In a large skillet or Dutch oven, brown the ground beef or sausage over medium-high heat. Break the meat into small crumbles with a wooden spoon. Once the meat is no longer pink, add the diced onions and cook until translucent. Stir in the minced garlic and cook for another minute until fragrant. Drain any excess grease from the pan.
- Pour the marinara sauce into the skillet with the meat and onions. Add the Italian seasoning, red pepper flakes, salt, and pepper. Let the sauce simmer on low heat for about 10 minutes to allow the flavors to meld. In a separate small bowl, whisk the ricotta cheese with the egg and 1/2 cup of Parmesan cheese to create a creamy filling layer.
- In a very large mixing bowl, toss the undercooked pasta with half of the meat sauce until well coated. Grease a 9×13 inch baking dish (or two smaller dishes). Spread half of the pasta mixture into the bottom of the dish. Dollop the ricotta mixture over the pasta and spread it gently. Sprinkle with 2 cups of mozzarella. Layer the remaining pasta on top, followed by the remaining meat sauce and the rest of the mozzarella and Parmesan.
- Cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and starting to turn golden brown. For a crispier top, you can broil it for the last 2 minutes. Let the casserole rest for 10 minutes before serving to allow the layers to set. Garnish with fresh parsley and serve warm.
- Cook Time: 55 minutes