Description
This comforting Pasta Bake recipe features tubed pasta baked with a rich, flavorful meat sauce and a creamy cheese mixture. Mozzarella, ricotta, and Parmesan cheeses combine with seasoned ground beef and marinara sauce to create a hearty and cheesy casserole perfect for a family dinner. The dish is baked until bubbly and golden, garnished with fresh parsley, and serves 8 people.
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, divided
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 pepper
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 (24 oz.) jars marinara sauce (Rao's brand or homemade recommended)
Garnish
- Fresh parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the casserole.
- Prepare Cheese Mixture: In a bowl, combine ricotta, Parmesan, whisked egg, and 1 cup of mozzarella cheese. Set this mixture aside for layering later.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than al dente according to package instructions to prevent mushy texture. Drain well and set aside.
- Cook Meat Sauce: In a large skillet over medium-high heat, cook ground beef and diced onion until meat is browned and onion is softened. Drain excess grease. Add minced garlic, red pepper flakes, salt, pepper, onion powder, and Italian seasoning. Cook for 1 minute until fragrant.
- Add Marinara Sauce: Stir in the marinara sauce and heat the mixture through. Remove from heat once fully combined and hot.
- Assemble Casserole: In a lightly greased 9 x 13 inch baking dish, combine the drained pasta with about three-quarters of the meat sauce. Spread the mixture evenly. Dollop the ricotta cheese mixture evenly on top, then spoon the remaining meat sauce over that.
- Bake Covered: Cover the baking dish with foil and bake at 375 degrees for 20 minutes to allow flavors to meld and pasta to absorb sauce.
- Add Mozzarella and Finish Baking: Remove the foil and sprinkle the remaining 1 ½ cups of mozzarella cheese evenly over the top. Increase the oven temperature to 400 degrees and bake uncovered for 10 to 15 minutes until the cheese is bubbly and golden brown.
- Garnish and Serve: Remove from the oven and garnish with fresh parsley. Serve hot, ideally with garlic bread topped with cheese on the side.
Notes
- This recipe uses plenty of sauce because the pasta absorbs a lot as it bakes. You can use less if preferred, but the dish may turn out drier.
- Use tubed-shaped pasta like ziti, penne, or rigatoni; ridged rigatoni clings sauce the best.
- You can substitute ground beef with ground pork, veal, sausage, or a combination for different flavors.
- For creamier texture and better flavor, shred fresh mozzarella and Parmesan from blocks instead of using pre-shredded cheese.
- Make-ahead tip: Prepare the meat sauce and pasta separately, then assemble and refrigerate for up to 2 days before baking. Add 10 extra minutes baking time when reheating.
- You can freeze the assembled casserole; thaw in the fridge for 24 hours before baking.
Nutrition
- Serving Size: 1 serving (approximately 1/8 of the casserole)
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
