Lasagna Casserole with Ricotta
All the amazing flavors and comforting textures of lasagna, but in a much easier, faster format. Perfect for a weeknight dinner or a casual get-together.
Ingredients
- 1 pound rotini penne, or rigatoni pasta
- 1/2 pound ground beef
- 1/2 pound Italian sausage mild or sweet
- 1 medium onion diced
- 3 cloves garlic minced
- One 28-ounce can crushed tomatoes
- One 15-ounce can tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon sugar
- Salt and black pepper to taste
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente. Drain.
- Heat large skillet over medium-high heat. Add ground beef and Italian sausage, cook until browned. Drain grease.
- Add onion to skillet, cook until softened (5 mins). Add garlic, cook until fragrant (1 min). Stir in crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, salt, and pepper. Simmer for 15 minutes.
- In a large bowl, combine cooked pasta and meat sauce.
- Pour half of pasta mixture into 9x13 inch baking dish. Dollop half of ricotta over pasta. Sprinkle with half of mozzarella and Parmesan.
- Repeat layers with remaining pasta, ricotta, mozzarella, and Parmesan.
- Cover with foil and bake for 20 minutes. Remove foil, bake for 10-15 minutes until cheese is melted and bubbly. Internal temperature should reach 165°F.
- Rest for 10-15 minutes before serving. Garnish with parsley.