Classic Baked Pasta Casserole

Ingredients

For the Pasta

12 ounces penne pasta
1 tablespoon olive oil
1 teaspoon salt

For the Meat Sauce

1 tablespoon olive oil
1 pound ground beef, lean
1 yellow onion, chopped
3 garlic, minced
28 ounces crushed tomatoes, 1 can
6 ounces tomato paste, 1 can
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/2 cup water, or beef broth

For the Cheese Layer

15 ounces ricotta cheese, whole milk
1 1/2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 egg, large
1/4 cup fresh parsley, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground

For Assembly

1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated

Instructions

1
Preheat your oven to 375°F. 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 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 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain any excess fat.
⏱️ 8 min
4
Add the chopped yellow onion to the skillet with the browned beef and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 6 min
5
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, 1 teaspoon salt, 1/2 teaspoon black pepper, and water or beef broth. Bring the sauce to a simmer, then reduce the heat to low and let it cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min
6
While the sauce simmers, prepare the cheese layer: In a medium bowl, combine the ricotta cheese, 1 1/2 cups shredded mozzarella, 1/2 cup grated Parmesan, large egg, chopped fresh parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix thoroughly until well combined.
⏱️ 5 min
7
To assemble the casserole, spread about 1 cup of the meat sauce evenly on the bottom of the prepared 9x13 inch baking dish.
⏱️ 2 min
8
Arrange half of the cooked penne pasta over the layer of meat sauce.
⏱️ 1 min
9
Evenly spread all of the ricotta cheese mixture over the pasta layer.
⏱️ 2 min
10
Top the ricotta layer with another 1 1/2 cups of meat sauce.
⏱️ 1 min
11
Add the remaining pasta, then cover with the rest of the meat sauce.
⏱️ 1 min
12
Finally, sprinkle the remaining 1 cup shredded mozzarella and 1/4 cup grated Parmesan cheese evenly over the top of the casserole.
⏱️ 1 min
13
Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
⏱️ 20 min•🌡️ 375
14
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden brown.
⏱️ 15 min•🌡️ 375
15
Let the casserole rest for 10-15 minutes before serving. This allows it to set and makes for easier, cleaner serving.
⏱️ 15 min