Ingredients
Scale
- 16 oz Penne, Rotini, or Rigatoni pasta
- 1 lb Lean ground beef OR 3 cups shredded cooked chicken
- 24 oz Marinara sauce (or Alfredo sauce for a white version)
- 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 Crushed red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a large 9×13 inch baking dish with non-stick spray or a light coating of olive oil. Bring a large pot of salted water to a boil. Cook the pasta for two minutes less than the package directions indicate for “al dente.” The pasta will finish cooking in the oven, so keeping it firm prevents it from becoming mushy.
- While the pasta boils, heat a large skillet over medium-high heat. If using beef, brown the meat with the diced onions and minced garlic until the beef is no longer pink. Drain any excess fat. If using pre-cooked chicken, simply sauté the onions and garlic in a tablespoon of olive oil until soft, then stir in the chicken. Add the Italian seasoning, red pepper flakes, and your choice of sauce. Let the mixture simmer for 5 minutes. In a separate small bowl, stir the ricotta cheese with half of the Parmesan cheese.
- Drain the pasta and return it to the large pot. Pour the meat and sauce mixture over the pasta and toss to coat thoroughly. Spoon half of the pasta into the prepared baking dish. Drop dollops of the ricotta mixture over the pasta, then sprinkle with half of the mozzarella and cheddar. Add the remaining pasta on top. Finish with the rest of the mozzarella, cheddar, and Parmesan. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly browned. Let it rest for 5 minutes, garnish with parsley, and serve.
- Cook Time: 50 minutes