My Feed Alot Go to Casserole
Meet your new weeknight hero: "My Feed Alot Go to Casserole," a hearty, crowd-pleasing baked dish packed with rich flavors and served bubbling hot. This family-style casserole layers tender penne pasta with a robust ground beef and tomato sauce, creamy ricotta, and a melty trio of mozzarella and parmesan cheeses. Infused with Italian seasoning and finished with a sprinkle of fresh parsley, it's a comforting and satisfying meal that's perfect for feeding a hungry crowd. Ready in just over an hour, this easy-to-follow recipe is ideal for meal prepping, potlucks, or any time you need a flavorful dinner with minimal effort. Whether you're serving up seconds or saving leftovers, this cheesy casserole delivers every time.
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 16 ounces penne pasta
- 28 ounces diced tomatoes
- 16 ounces tomato sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 16 ounces ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Cook the penne pasta according to the package instructions, then drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3 minutes.
Add the minced garlic and cook for 1 additional minute until fragrant.
Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned and fully cooked, about 8 minutes. Drain any excess grease.
Stir the diced tomatoes, tomato sauce, Italian seasoning, salt, and black pepper into the skillet. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
In a large bowl, mix the cooked pasta with the meat sauce until evenly combined.
Spray a 9x13-inch casserole dish with non-stick cooking spray. Spread half of the pasta and meat sauce mixture evenly into the dish.
Spread half of the ricotta cheese over the pasta mixture, then sprinkle with half of the shredded mozzarella and half of the parmesan cheese.
Add the remaining pasta and meat sauce mixture on top, followed by the remaining ricotta, mozzarella, and parmesan.
Cover the casserole dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and starting to brown.
Garnish with chopped fresh parsley before serving.
Let the casserole rest for 5 minutes before scooping into portions. Serve warm and enjoy!
Nutrition Facts
Calories |
6375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 354.9 g | 455% | |
| Saturated Fat | 160.5 g | 802% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1210 mg | 403% | |
| Sodium | 7851 mg | 341% | |
| Total Carbohydrate | 436.5 g | 159% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 36.9 g | ||
| Protein | 390.0 g | 780% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5649 mg | 435% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 5382 mg | 115% | |
*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.
