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🍅 Baked Pasta

Somewhere between a lasagna and a spaghetti with meat sauce

Prep
10 min
Cook
60 min

Ingredients

  • 450 g (1 lb.) ground beef
  • 225 g (1/2 lb.)sweet Italian sausage
  • 800 g (28 oz. can) crushed tomatoes
  • 800 g beef stock[^2]
  • 10 g (1 Tbsp.) garlic powder
  • 3 g (1 Tsp.) onion powder
  • 25 g (2 Tbsp.) Sugar
  • 225 g (8 oz.) ricotta cheese, divided
  • 450 (1 lb.) mozzarella shredded, divided
  • 100g (4 oz.) parmesan cheese grated, divided
  • 450 g (1 lb.) dried pasta[^1]
  • Spices (adjust as needed)
  • 1 Tsp. Dried oregano
  • 1 Tsp. Dried basil
  • 1 Tsp. Black pepper
  • 1 Tsp. Salt
  • 1/2 Tsp. Dried Chili flakes to taste

Method

  1. Brown the ground beef and Italian sausage in a large pot or Dutch oven, breaking the meat into small pieces as it cooks. Cook until the moisture has evaporated and the meat begins to sizzle. Drain excess fat if desired.
  2. Add the crushed tomatoes and beef stock. Stir in the garlic powder, onion powder, oregano, basil, black pepper, and sugar. Bring to a gentle simmer, cover, and cook on low for 20–30 minutes, stirring occasionally.
  3. Meanwhile, cook the pasta in well-salted water until 1–2 minutes shy of al dente. Taste to confirm it still has a slight bite, then drain.
  4. Spread the pasta on a lightly oiled baking sheet to cool and prevent it from overcooking.
  5. Let the sauce cool slightly. In a large bowl, combine the pasta with half of the sauce, ricotta, and parmesan. Mix until evenly coated.
  6. Assemble the casserole in a 9×13-inch baking dish:
    • Spread a thin layer of the remaining sauce on the bottom.
    • Add half of the pasta mixture.
    • Dot with half of the remaining ricotta and top with half of the mozzarella.
    • Repeat with the remaining pasta, ricotta, and mozzarella.
    • Finish with the remaining parmesan.
  7. Cover with foil and bake at 350°F (175°C) for 20 minutes. Remove the foil, increase the oven to 375°F (190°C), and bake for 10–15 minutes more, until the cheese is bubbling and lightly browned.
  8. Let the casserole rest for 20–30 minutes before serving. Garnish with grated parmesan and chopped fresh parsley, if desired. Serve with garlic bread or a simple salad.

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