Pasta Bake Recipe
User Reviews
5.0
75 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
8 people
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Calories
523 kcal
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Course
Main Course
Pasta Bake Recipe
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This Pasta Bake recipe is an easy make-ahead meal that can be made with ziti, rigatoni, or penne. It's tossed in a meaty marinara sauce and topped with a cheesy ricotta mixture and mozzarella cheese.
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Ingredients
- 1 lb. pasta ziti, penne, or rigatoni
- 1 cup ricotta cheese
- ¼ cup Parmesan Cheese finely grated
- 1 egg whisked
- 2 ½ cups mozzarella cheese separated
- 1 lb. ground beef see notes
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1/8 teaspoon red pepper flakes
- ½ teaspoon EACH: Salt/Pepper
- 1 teaspoon EACH: Onion powder + Italian Seasoning
- 2 (24 oz.) jars marinara sauce I recommend Rao's brand or homemade
- fresh parsley to garnish
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Instructions
- Note: This recipe uses a lot of sauce, but the pasta absorbs a lot of it when it bakes. We don’t want dry pasta.
- Preheat oven to 375 degrees.
- Combine the Ricotta, Parmesan, egg, and 1 cup (not all) mozzarella cheese and set aside.
- Begin boiling the pasta water while you cook the meat for the sauce. Cook the pasta for 2 minutes less than al dente, then drain. (Be sure to time it exactly so that you don’t end up with mushy pasta.)
- Cook and crumble the ground beef and diced onions over medium-high heat. Drain grease. Add garlic, red pepper flakes, salt/pepper, onion powder, and Italian seasoning. Cook for 1 minute.
- Add the marinara sauce. Stir to combine and heat through. Remove from heat.
- Combine the drained pasta with about ¾ of the sauce mixture and transfer it to a lightly greased 9 x 13 inch baking dish. Add dollops of the ricotta mixture over the top, then the rest of the meat sauce.
- Cover and bake for 20 minutes. Remove and top with remaining 1 ½ cups mozzarella cheese. Increase oven temp to 400 and bake uncovered for 10-15 more minutes, until the top begins to bubble and brown.
- Garnish with parsley and serve with garlic bread with cheese.
Notes
- This recipe uses a lot of sauce, you can choose to use less if desired but the pasta absorbs a surprising amount of sauce while it bakes. Rao's is always my go-to marinara sauce, or you can make my homemade marinara sauce.
- Ziti, Penne, and Rigatoni are all tubed-shaped pastas that cling on to the sauce well and are best for this recipe. I prefer to get the 'rigati' version which means that the outside has ridges, which help them cling on to the sauce even more.
- Feel free to use any variety or combination of ground meat including ground pork, veal, sausage, and/or beef.
- It's best if you can use fresh mozzarella and Parmesan cheese from a block and shred/grate it yourself at home. This will make it much creamier and flavorful than using packaged cheese.
- Make-Ahead Method:
- Cook the meat/onions/seasonings as outlined and then remove from heat. Add the marinara sauce and stir to combine. Let cool.
- Boil pasta and assemble casserole as outlined.
- Cover and refrigerate for up to 2 days.
- Add an additional 10 minutes of covered baking time. (Bake covered at 375° for 30 minutes. Add the cheese and bake uncovered at 400° for 10-15 minutes.)
- You can also freeze the assembled casserole. Let it defrost in the fridge for 24 hours prior to baking.
Nutrition Information
Show Details
Calories
523kcal
(26%)
Carbohydrates
53g
(18%)
Protein
36g
(72%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Trans Fat
1g
Cholesterol
149mg
(50%)
Sodium
1391mg
(58%)
Potassium
995mg
(28%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
1209IU
(24%)
Vitamin C
13mg
(14%)
Calcium
334mg
(33%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 53g | 18% |
| Protein | 36g | 72% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 149mg | 50% |
| Sodium | 1391mg | 58% |
| Potassium | 995mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1209IU | 24% |
| Vitamin C | 13mg | 14% |
| Calcium | 334mg | 33% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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