Two Layer Baked Pasta
Dive into the ultimate comfort food experience with this Two Layer Baked Pasta—a rich, hearty dish that's perfect for family dinners or special occasions. This recipe layers al dente penne pasta with a savory, slow-simmered meat sauce infused with garlic, onion, and aromatic Italian herbs. A creamy ricotta blend, enhanced with mozzarella, Parmesan, and fresh parsley, adds a luscious middle layer that melts into every bite. Topped with bubbly, golden mozzarella, this baked pasta masterpiece is easy to prepare and ready in just an hour. With its satisfying textures and bold flavors, this crowd-pleasing casserole is a must-try for pasta lovers. Perfect for busy weeknights or meal prep, it’s a dish that pairs beautifully with a crisp green salad and garlic bread.
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Recipe Information
Ingredients
- 400 grams Penne pasta
- 2 tablespoons Olive oil
- 500 grams Ground beef
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 500 milliliters Tomato sauce
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 250 grams Ricotta cheese
- 200 grams Shredded mozzarella cheese
- 50 grams Grated Parmesan cheese
- 1 large Egg
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and set aside.
Cook the penne pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Remove any excess fat.
Add the diced onion and garlic to the skillet. Sauté for 3-5 minutes until the onion is soft and translucent.
Stir in the tomato sauce, basil, oregano, salt, and black pepper. Simmer for 10 minutes, stirring occasionally. Remove from heat.
In a medium bowl, combine the ricotta cheese, 100 grams of shredded mozzarella, Parmesan cheese, egg, and chopped parsley. Mix until smooth and uniform.
To assemble, spread half of the cooked pasta evenly in the prepared baking dish. Top with half of the meat sauce, spreading it evenly over the pasta.
Spoon the ricotta mixture over the meat sauce, spreading it gently to create an even layer.
Add the remaining pasta as the next layer, followed by the remaining meat sauce, ensuring it is spread evenly.
Sprinkle the remaining shredded mozzarella cheese evenly across the top of the dish.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese on top is melted and golden brown.
Remove from the oven and let the dish rest for 10 minutes before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 31.6 g | 12% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.6 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 474 mg | 36% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 567 mg | 12% | |
*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.
