Description
This Baked Pasta is the ultimate comfort food, combining al dente pasta, a rich and savory meat sauce, and gooey melted cheese, all baked to bubbly perfection. Perfect for weeknight dinners, potlucks, or meal prep, it’s a dish that everyone will love!
Ingredients
Units
Scale
For the Pasta and Sauce:
- 12 oz pasta (penne, ziti, or rigatoni)
- 1 tbsp olive oil
- 1 lb ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups marinara sauce (store-bought or homemade)
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
For the Cheese Layer:
- 1 cup ricotta cheese (or cottage cheese)
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups shredded mozzarella cheese, divided
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Make the Meat Sauce:
- Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles. Drain excess fat.
- Add the onion and garlic, sautéing until fragrant, about 2-3 minutes. Stir in marinara sauce, Italian seasoning, red pepper flakes, salt, and pepper. Simmer for 5-7 minutes.
- Prepare the Cheese Mixture:
- In a medium bowl, combine ricotta cheese, Parmesan cheese, 1 cup of mozzarella cheese, and the egg. Mix until well blended.
- Assemble the Pasta:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In the baking dish, spread a thin layer of meat sauce. Add half of the cooked pasta, followed by half of the ricotta mixture, and a layer of meat sauce. Repeat the layers, finishing with the remaining sauce and 1 cup of mozzarella cheese on top.
- Bake the Pasta:
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Serve:
- Let the baked pasta cool for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
- Vegetarian Option: Swap the ground beef for sautéed mushrooms, spinach, or zucchini.
- Make-Ahead Tip: Assemble the dish, cover tightly with foil, and refrigerate for up to 24 hours before baking.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
