Italian Noodle Casserole
Indulge in the comforting flavors of an **Italian Noodle Casserole**, a hearty and satisfying dish perfect for family dinners or casual gatherings. This easy-to-make recipe combines tender egg noodles layered with a rich, meaty tomato sauce and a creamy ricotta cheese mixture, all topped with a gooey blend of mozzarella and Parmesan cheeses. Enhanced with the classic seasonings of garlic, onion, and dried Italian herbs, this baked casserole comes together in under an hour, making it a convenient yet impressive meal. Finished with fresh basil for a burst of flavor, this cheesy Italian-inspired casserole is sure to become a new favorite on your dinner table. Serve it with a crisp side salad and garlic bread for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 1 pound ground beef
- 1 medium onion, diced
- 3 garlic cloves, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh basil leaves, chopped
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 1/4 cup of grated Parmesan, and the chopped fresh basil.
In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom of the dish.
Layer half of the cooked egg noodles over the sauce, followed by half of the ricotta mixture. Spread evenly.
Add half of the remaining meat sauce over the ricotta layer, then repeat the layers with the remaining noodles, ricotta mixture, and meat sauce.
Sprinkle the top with the remaining 1 cup of shredded mozzarella and 1/4 cup of Parmesan cheese.
Cover the baking dish with aluminum foil, being careful not to let the foil touch the cheese.
Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5-10 minutes before serving. Garnish with additional chopped basil if desired.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 802 mg | 35% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.0 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 490 mg | 38% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
