Ingredients
For the Meat Sauce:
1 medium onion, finely chopped
1 lb (450g) ground beef or Italian sausage
3 cloves garlic, minced
1 can (24 oz) marinara sauce
1 can (14.5 oz) diced tomatoes
2 tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
1/4 tsp crushed red pepper flakes (optional, for a little heat)
For the Cheese Layer:
1/2 cup grated Parmesan cheese
1 large egg
1 cup ricotta cheese
2 tbsp chopped fresh parsley or 1 tbsp dried parsley
2 cups shredded mozzarella cheese (divided)
Instructions
Prepare the Pasta: Cook the pasta in salted boiling water according to the package instructions until it is al dente. Drain and set aside.
Make the Meat Sauce: In a large skillet, cook the ground beef or sausage over medium heat until browned, breaking it up with a spoon as it cooks. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Stir in the marinara sauce, diced tomatoes, tomato paste, basil, oregano, salt, pepper, and red pepper flakes (if using). Simmer the sauce on low heat for about 15 minutes, allowing the flavors to blend together.
Prepare the Cheese Mixture: In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, and parsley. Mix until well blended.
Assemble the Casserole: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread a thin layer of the meat sauce on the bottom of the dish. Layer half of the cooked pasta over the sauce, followed by half of the ricotta mixture. Sprinkle 1 cup of mozzarella cheese over the ricotta layer. Repeat with the remaining sauce, pasta, ricotta mixture, and top with the remaining 1 cup of mozzarella cheese.
Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
Enjoy.