Pasta bakes are like the ultimate comfort blanket when the weather turns chilly, aren’t they? There’s something about creamy layers of pasta, bubbling cheese, and a hint of garlic that makes my taste buds hum a little song of happiness. (And if you’re like me, maybe you sneak a bit of that crispy top layer before it’s even cool enough to eat.)
Steps
- Preheat your oven to 375°F. Start by cooking your choice of pasta (ziti, rigatoni, or penne) for 2 minutes less than the package’s al dente instructions, then drain the water.
- In a bowl, mix together ricotta cheese, grated Parmesan, a whisked egg, and 1 cup of shredded mozzarella cheese, then set this mixture aside.
- In a large skillet, cook ground beef and diced onions over medium-high heat until browned. Drain any excess grease, then add minced garlic, red pepper flakes, salt, pepper, onion powder, and Italian seasoning, cooking for an additional minute.
- Stir marinara sauce into the meat mixture and heat through. Combine three-quarters of this sauce with the cooked pasta and transfer it to a greased 9×13-inch baking dish.
- Spoon dollops of the ricotta mixture over the pasta, then top with the remaining meat sauce. Cover the dish with foil and bake in the preheated oven for 20 minutes.
- Remove the cover, sprinkle the remaining mozzarella cheese on top, and increase the oven temperature to 400°F. Bake uncovered for another 10-15 minutes until the cheese is bubbly and golden brown.
- Garnish the pasta bake with fresh parsley before serving. Pair it with garlic bread with cheese for a complete meal.
Ingredients
- 1 pound of pasta, such as ziti, penne, or rigatoni
- 1 cup of ricotta cheese
- 1/4 cup of finely grated Parmesan cheese
- 1 egg, whisked
- 2 1/2 cups of mozzarella cheese, divided
- 1 pound of ground beef
- 1 small yellow onion, diced
- 3 cloves of garlic, minced
- 1/8 teaspoon of red pepper flakes
- 1/2 teaspoon each of salt and pepper
- 1 teaspoon each of onion powder and Italian seasoning
- 2 jars (24 ounces each) of marinara sauce (suggested: Rao’s or homemade)
- Fresh parsley, for garnish
FAQ
- Can I prepare the Pasta Bake in advance?
- Yes, you can prepare the Pasta Bake ahead of time by cooking the meat, onions, and seasonings, then adding the marinara sauce and letting it cool. Assemble the casserole and refrigerate for up to two days. When ready to bake, add an extra 10 minutes to the covered baking time.
- What types of pasta work best for this recipe?
- Ziti, penne, and rigatoni are ideal for this dish because their tube shapes hold onto the sauce well. It’s recommended to use the ‘rigati’ version, which has ridges to help them cling to the sauce even more effectively.
- Can I freeze the Pasta Bake?
- Yes, you can freeze the assembled casserole. It’s best to let it thaw in the refrigerator for 24 hours before baking.
- What kind of meat can I use in the Pasta Bake?
- You can use a variety of ground meats such as pork, veal, sausage, or beef, or even a combination of these to suit your taste preferences.
- Why should I shred cheese from a block instead of using pre-packaged shredded cheese?
- Shredding cheese from a block results in a creamier and more flavorful dish, as pre-packaged shredded cheese often contains additives that prevent it from melting as smoothly.
Tips
- Cook Pasta Less Than Al Dente: Boil the pasta for about 2 minutes less than the package instructions for al dente. This ensures it stays firm and doesn’t become mushy while baking.
- Shred Your Own Cheese: For a creamier and more flavorful dish, use fresh mozzarella and Parmesan cheese and grate them at home instead of using pre-packaged shredded cheese.
- Choose the Right Pasta: Opt for tubed-shaped pasta like ziti, rigatoni, or penne, ideally with ridges (rigati), as these shapes hold the sauce better, enhancing the flavor of the bake.
- Prepare in Advance: You can make this dish ahead of time by assembling it, then refrigerating for up to two days. When ready to bake, add an additional 10 minutes to the covered baking time.
Equipment
- 9 x 13 inch Baking Dish – Essential for assembling and baking the pasta bake.
- Silicone Spatula – Useful for gently combining cooked pasta with the sauce.
- Box Cheese Grater – Important for shredding cheese from a block to ensure it melts properly.
- Measuring Spoons – Helpful for accurately measuring spices and ingredients; magnetic ones are recommended for neat storage.
