Description
A classic and comforting Pasta Bake featuring tender pasta tubes mixed with a rich, savory meat sauce and creamy ricotta, topped with bubbling mozzarella cheese. Perfect for family dinners and easy to prepare in advance.
Ingredients
Scale
Pasta and Cheese Mixture
- 1 lb. pasta (ziti, penne, or rigatoni)
- 1 cup ricotta cheese
- ¼ cup Parmesan cheese, finely grated
- 1 egg, whisked
- 2 ½ cups mozzarella cheese, separated
Meat Sauce
- 1 lb. ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 (24 oz.) jars marinara sauce (recommended Rao's or homemade)
Garnish
- Fresh parsley, to garnish
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the pasta casserole.
- Prepare Cheese Mixture: In a bowl, combine the ricotta, Parmesan, egg, and 1 cup of the mozzarella cheese. Set this creamy mixture aside for layering later.
- Cook Pasta: Begin boiling water and cook the pasta for 2 minutes less than al dente. Drain carefully to avoid overcooking as the pasta will finish cooking in the oven.
- Cook Meat Sauce: Over medium-high heat, cook and crumble the ground beef along with diced onion. Drain excess grease. Add minced garlic, red pepper flakes, salt, pepper, onion powder, and Italian seasoning, cooking for an additional minute until fragrant.
- Add Marinara Sauce: Stir in the marinara sauce with the meat mixture and heat through. Remove from heat once combined.
- Assemble Bake: Combine the drained pasta with about ¾ of the meat sauce and transfer to a lightly greased 9 x 13 inch baking dish. Place dollops of the ricotta mixture on top, then spoon the remaining meat sauce over it.
- Bake Covered: Cover the baking dish with foil and bake for 20 minutes at 375 degrees to meld flavors and heat through.
- Add Topping and Finish Baking: Remove foil and sprinkle the remaining 1 ½ cups mozzarella cheese evenly over the top. Increase oven temperature to 400 degrees Fahrenheit and bake uncovered for 10-15 minutes until the cheese bubbles and browns.
- Garnish and Serve: Garnish with fresh parsley and serve warm, optionally accompanied by garlic bread with cheese for a complete meal.
Notes
- This recipe uses a generous amount of sauce because the pasta absorbs a good portion during baking; you may reduce sauce if preferred but expect a less saucy dish.
- Ziti, penne, and rigatoni are recommended pasta types because their ridges help sauce cling better.
- Feel free to swap ground beef with a mixture of pork, veal, or Italian sausage for variation in flavor.
- Using fresh mozzarella and freshly grated Parmesan cheese from a block will yield a creamier, more flavorful bake compared to pre-shredded cheeses.
- For make-ahead convenience, the casserole can be assembled, covered, and refrigerated up to 2 days before baking; add 10 extra minutes to the covered baking time when cold.
- The assembled pasta bake can also be frozen; thaw in the refrigerator for 24 hours prior to baking.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
