Simple Beef and Ricotta Pasta Bake
Simple Beef and Ricotta Pasta Bake
Ingredients
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes, 1 large can
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Ricotta Layer
- 15 ounces ricotta cheese, whole milk
- 1 egg, large
- 1/4 cup milk
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly
- 12 ounces ziti or penne pasta
- 2 cups mozzarella cheese, shredded
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of salted water to a rolling boil. Add the ziti or penne pasta and cook according to package directions until al dente (slightly firm to the bite). Drain well and set aside.
⏱️ 10 min
- 3
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 8 min
- 4
Reduce heat to medium. Add the chopped yellow onion to the skillet with the beef and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 5
Pour in the crushed tomatoes, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 10 minutes to allow the flavors to meld.
⏱️ 12 min
- 6
In a medium bowl, combine the ricotta cheese, egg, milk, grated Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until well combined and creamy.
⏱️ 3 min
- 7
To assemble the bake, spread about 1 1/2 cups of the meat sauce evenly over the bottom of the prepared baking dish. Top with half of the cooked pasta.
⏱️ 2 min
- 8
Evenly spread the entire ricotta mixture over the pasta layer. Top the ricotta with another 1 1/2 cups of meat sauce, then sprinkle with 1 cup of shredded mozzarella cheese.
⏱️ 2 min
- 9
Add the remaining pasta over the mozzarella. Cover with the rest of the meat sauce, then sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
⏱️ 2 min
- 10
Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden brown.
⏱️ 35 min•🌡️ 375
- 11
Remove from the oven and let the pasta bake rest for 5-10 minutes before serving. This allows the layers to set and makes for easier serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Simple Beef and Ricotta Pasta Bake
Ingredients
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes, 1 large can
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Ricotta Layer
- 15 ounces ricotta cheese, whole milk
- 1 egg, large
- 1/4 cup milk
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly
- 12 ounces ziti or penne pasta
- 2 cups mozzarella cheese, shredded
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of salted water to a rolling boil. Add the ziti or penne pasta and cook according to package directions until al dente (slightly firm to the bite). Drain well and set aside.
⏱️ 10 min - 3
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 8 min - 4
Reduce heat to medium. Add the chopped yellow onion to the skillet with the beef and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 5
Pour in the crushed tomatoes, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 10 minutes to allow the flavors to meld.
⏱️ 12 min - 6
In a medium bowl, combine the ricotta cheese, egg, milk, grated Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until well combined and creamy.
⏱️ 3 min - 7
To assemble the bake, spread about 1 1/2 cups of the meat sauce evenly over the bottom of the prepared baking dish. Top with half of the cooked pasta.
⏱️ 2 min - 8
Evenly spread the entire ricotta mixture over the pasta layer. Top the ricotta with another 1 1/2 cups of meat sauce, then sprinkle with 1 cup of shredded mozzarella cheese.
⏱️ 2 min - 9
Add the remaining pasta over the mozzarella. Cover with the rest of the meat sauce, then sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
⏱️ 2 min - 10
Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden brown.
⏱️ 35 min•🌡️ 375 - 11
Remove from the oven and let the pasta bake rest for 5-10 minutes before serving. This allows the layers to set and makes for easier serving.
⏱️ 10 min