Ingredients
Equipment
Method
- Cook the pasta in salted water according to package directions until just al dente. Drain the pasta; do not overcook it because it will cook more 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 it is fully cooked and the onions are soft, about 5 to 7 minutes. Add the minced garlic, salt, and pepper, and cook for one more minute.
- Add the marinara sauce to the meat mixture, bring it 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 intact.
- 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.
- 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 before serving. Garnish with extra basil if you wish.
Nutrition
Notes
This casserole is a great dish to prepare ahead of time. You can assemble the entire dish, cover it, and refrigerate it for up to 24 hours before baking. If baking from cold, you may need to add 10 to 15 minutes to the covered baking time.