Lasagna Casserole
Ground beef, crushed tomatoes, and spiral pasta are baked with a ricotta and mozzarella cheese mixture in a 9x13 pan.
Ingredients
- 1 pound lean ground beef 450g
- 1 medium sweet onion diced
- 3 cloves garlic minced
- 3 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 16 ounces short pasta (like rotini or campanelle) 450g
- 28 ounces crushed tomatoes 790g
- 8 ounces ricotta cheese 225g
- 1 large egg beaten
- 3 cups shredded mozzarella cheese divided, 340g
- Fresh parsley chopped, optional, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Coat a 9x13-inch baking dish with nonstick cooking spray.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente, then drain and set aside.
- Heat a large skillet over medium-high heat. Add the ground beef and cook until no longer pink, breaking it apart with a wooden spoon. Ensure the meat reaches a safe internal temperature of 160°F (71°C). Drain any excess grease.
- Stir the diced onion, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes into the beef. Cook for about 5 minutes until the onion softens.
- Pour the crushed tomatoes into the skillet and stir to combine with the meat mixture. Remove the skillet from the heat.
- In a large mixing bowl, combine the ricotta cheese, the beaten egg, and half of the shredded mozzarella cheese. Gently fold the cooked pasta into this cheese mixture until evenly coated.
- Spread the pasta and cheese mixture evenly across the bottom of the prepared baking dish. Pour the meat and tomato sauce over the pasta layer, then sprinkle the remaining mozzarella cheese on top.
- Bake uncovered for 30 minutes, or until the cheese is melted and the edges are bubbling. Let the casserole rest for 5 minutes before garnishing with chopped parsley and serving.
Notes
Use a meat thermometer to verify the ground beef reaches 160°F (71°C) before adding the vegetables.
Cottage cheese works well as a direct substitute for the ricotta if you prefer a different texture.
You can swap the crushed tomatoes for an equal amount of your favorite jarred pasta sauce to save time on seasoning.