Ingredients
Scale
- 16 oz Penne or Rotini pasta
- 1 lb Lean ground beef OR 3 cups shredded cooked chicken
- 24 oz Marinara sauce (or your favorite pasta sauce)
- 15 oz Ricotta cheese
- 2 cups Shredded Mozzarella cheese
- 1 cup Shredded Sharp Cheddar cheese
- 1/2 cup Grated Parmesan cheese
- 1 Small onion, finely diced
- 3 Cloves garlic, minced
- 1 tbsp Italian seasoning
- 1/2 tsp Red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Step 1: Preparation. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with non-stick spray or a little olive oil. Bring a large pot of salted water to a boil. Cook your pasta for two minutes less than the package directions specify 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.
- Step 2: Cooking. In a large skillet over medium heat, cook your chosen protein. If using ground beef, brown it with the diced onions and minced garlic until the meat is no longer pink. Drain any excess grease. If using pre-cooked shredded chicken, simply sauté the onions and garlic first, then toss the chicken in to warm it through. Stir in the marinara sauce, Italian seasoning, and red pepper flakes. Simmer for 5 minutes. In a separate small bowl, stir the ricotta cheese and half of the Parmesan together.
- Step 3: Plating. In your prepared baking dish, combine the cooked pasta with the meat sauce. Dollop the ricotta mixture throughout the pasta and gently swirl it in. Top the entire dish with a thick layer of mozzarella, cheddar, and the remaining Parmesan. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and starting to brown. Let it rest for 5-10 minutes before serving. Garnish with fresh parsley.
- Cook Time: 55 minutes