Ingredients
Equipment
Method
- Cook pasta in salted water according to package instructions until just al dente, then drain. Do not overcook the pasta because it will continue cooking in the oven.
- In a deep pan or Dutch oven over medium-high heat, cook the ground beef and onion. Break up the beef with a spatula until the beef is fully cooked and the onions are soft, about 5 to 7 minutes. Add minced garlic, salt, and pepper. Sauté for one more minute.
- Add 5 cups of marinara sauce to the beef mixture. Bring to a simmer and cook for 5 minutes, then turn off the heat.
- Spread one ladle of meat sauce into the bottom of a 9x13 casserole dish.
- Add chopped basil and spoon the ricotta into the remaining sauce. Add the cooked pasta and stir just until the noodles are coated. You want to keep the ricotta texture.
- Transfer half of the pasta mixture to the casserole dish. Top with half of the shredded mozzarella and half of the grated parmesan. Add the remaining pasta and top with the remaining mozzarella and parmesan.
- Clear any sauce or cheese from the edges of the pan so it does not burn onto the dish. Bake at 350°F for 25 minutes. Broil for 1 to 2 minutes to brown the cheese.
- Let the casserole cool for 5 minutes, then garnish with basil if you wish and serve.
Nutrition
Notes
This dish is great for making ahead. You can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 5 to 10 minutes to the initial bake time if baking straight from the refrigerator.