Description
This classic Pasta Bake recipe features tender pasta tubes baked in a rich, flavorful meat sauce layered with creamy ricotta, tangy Parmesan, and plenty of gooey mozzarella cheese. It’s a comforting, crowd-pleasing dish perfect for dinner gatherings or meal prep.
Ingredients
Scale
Pasta and Cheese Mixture
- 1 lb. pasta (ziti, penne, or rigatoni)
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese, finely grated
- 1 egg, whisked
- 2 1/2 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
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 (24 oz.) jars marinara sauce (Rao’s brand or homemade recommended)
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, whisked egg, and 1 cup of the 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 the al dente package timing, then drain carefully to avoid overcooking.
- Make Meat Sauce: Heat a skillet over medium-high heat and cook the ground beef with diced onions until browned and cooked through. Drain any excess grease. Add minced garlic, red pepper flakes, salt, pepper, onion powder, and Italian seasoning, cooking for 1 more minute. Stir in the marinara sauce and heat through, then remove from heat.
- Assemble Pasta Bake: In a lightly greased 9 x 13 inch baking dish, combine the drained pasta with about three-quarters of the meat sauce. Spread the ricotta cheese mixture dollops over the top, then spoon the remaining meat sauce evenly over everything.
- Bake Covered: Cover the baking dish with foil and bake for 20 minutes at 375 degrees to meld the flavors and heat everything through.
- Add Topping and Finish Baking: Remove the foil and sprinkle the remaining 1 1/2 cups mozzarella cheese over the top. Increase the oven temperature to 400 degrees and bake uncovered for an additional 10 to 15 minutes until the cheese is bubbly and golden brown.
- Garnish and Serve: Remove from oven, garnish with fresh parsley, and serve hot, ideally accompanied by garlic bread with cheese.
Notes
- This recipe uses a generous amount of sauce because the pasta absorbs a lot during baking—feel free to adjust the sauce quantity to preference.
- Choose tubed-shaped pasta like ziti, penne, or rigatoni; rigatoni with ridges helps sauce cling better.
- Mix and match ground meats such as pork, veal, sausage, or beef for variety.
- For best flavor and creaminess, shred or grate fresh mozzarella and Parmesan cheese instead of using pre-shredded packaged cheese.
- Make-ahead tips: You can prepare and assemble the bake up to 2 days in advance, refrigerate covered, then bake with an additional 10 minutes covered before finishing with cheese.
- The assembled casserole can also be frozen; thaw it in the refrigerator for 24 hours before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
