Not Lasagna
Looking for a comforting and cheesy pasta bake that's packed with flavor but skips the tedious layering of traditional lasagna? Meet "Not Lasagna," an irresistibly hearty dish featuring al dente short pasta like penne or ziti, rich meat sauce, and layers of creamy ricotta, mozzarella, and Parmesan cheese. This recipe comes together with pantry staples like crushed tomatoes, garlic, and Italian seasoning, making it a simple yet satisfying alternative to lasagna. Perfect for weeknight dinners or casual gatherings, this baked pasta casserole is ready in just an hour and delivers all the flavors you love—without the fuss. Serve it straight from the oven with a sprinkle of fresh basil for a cozy, crowd-pleasing meal! Keywords: baked pasta casserole, easy meat sauce, mozzarella ricotta bake, lasagna alternative recipe.
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Recipe Information
Ingredients
- 12 oz short pasta (penne, rigatoni, or ziti)
- 2 tbsp olive oil
- 1 lb ground beef (or ground turkey)
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tbsp fresh basil leaves, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Cook the pasta in a large pot of salted boiling water according to the package instructions, until al dente. Drain and toss with 1 tablespoon of olive oil. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it into small pieces with a wooden spoon. Drain any excess fat.
Add the chopped onion and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional minute.
Pour in the crushed tomatoes and tomato paste. Stir well to combine. Add the Italian seasoning, salt, and black pepper. Simmer the sauce for 10-12 minutes, stirring occasionally.
In the greased baking dish, layer half of the cooked pasta evenly. Spoon half of the meat sauce over the pasta.
Dollop half of the ricotta cheese over the meat sauce and spread it as evenly as possible. Sprinkle with 1 cup of shredded mozzarella.
Repeat the layering with the remaining pasta, meat sauce, ricotta, and another 1 cup of shredded mozzarella. Sprinkle the Parmesan cheese over the top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Let the dish cool for 5-10 minutes before serving. Garnish with chopped fresh basil, if desired, and enjoy!
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.6 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 759 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.
