Sicilian Casserole Oamc
Indulge in the rich, hearty flavors of this Sicilian Casserole OAMC, a comforting one-pan dish that's perfect for both weeknight dinners and make-ahead meal prep. This crowd-pleasing casserole combines tender penne pasta, a savory meat sauce made with ground beef, crushed tomatoes, and a fragrant blend of Italian herbs, and a creamy trio of ricotta, mozzarella, and Parmesan cheeses. Each layer is packed with flavor and topped with melted, golden cheese for the ultimate baked pasta experience. Designed with freezer-friendly convenience in mind, this recipe allows you to prepare a batch in advance, store it for up to three months, and enjoy a hassle-free dinner straight from the oven. Whether you're feeding a family of six or stocking your freezer with hearty meals, this Sicilian casserole is guaranteed to become a go-to favorite in your recipe collection.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces penne pasta, cooked
- 2 cups mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 cup ricotta cheese
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 6-8 minutes.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Bring the mixture to a simmer, reduce the heat to low, and cook for 10 minutes to allow the flavors to meld.
Meanwhile, cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a medium bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, and half of the grated Parmesan. Mix well.
In a large casserole dish (9x13 inches works well), layer half of the cooked pasta, followed by half of the meat sauce, and then dollop half of the ricotta cheese mixture on top. Repeat the layering process with the remaining pasta, meat sauce, and ricotta mixture.
Sprinkle the top of the casserole with the remaining shredded mozzarella and grated Parmesan.
Cover the casserole loosely with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the casserole cool slightly before serving. If freezing, allow it to cool completely, cover tightly with plastic wrap and foil, and freeze for up to 3 months. To reheat, bake at 375°F (190°C) for 45-60 minutes from frozen.
Nutrition Facts
Calories |
3052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.2 g | 237% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 5172 mg | 225% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 54.6 g | ||
| Protein | 197.3 g | 395% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3373 mg | 259% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 5214 mg | 111% | |
*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.
