Ingredients
Equipment
Method
- Cook the pasta in salted water according to package directions until it is just al dente. Drain the pasta. Do not overcook it because the pasta 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 the minced garlic, salt, and pepper. Sauté for one more minute. Add 5 cups of marinara sauce, bring the mixture to a simmer, and cook for 5 minutes. Turn off the heat.
- Spread one ladle of the meat sauce into the bottom of a 9x13 casserole dish.
- Add the 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 this layer with half of the shredded mozzarella and half of the grated parmesan. Add the remaining pasta mixture and top with the rest of the mozzarella and parmesan cheese.
- Wipe any 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 on top. Let the casserole cool for 5 minutes, then garnish with basil if you wish before serving.
Nutrition
Notes
This recipe works well for meal prepping. You can assemble the entire casserole, cover it, and keep it in the refrigerator for up to two days before baking. You can also freeze the assembled, unbaked casserole for up to three months.