Lasagna Casserole
It's a simplified lasagna with rich flavor; no layering is required! Thick rigatoni pairs with a delicious meat and tomato sauce to form the core of this dish. A ricotta mixture with parsley, Parmesan, and mozzarella adds an unparalleled creaminess. An ideal weeknight meal, this dish provides the essence of a classic lasagna with just a fraction of the work.
Servings: 15 servings
Ingredients
- 10 oz rigatoni
For the sauce
- 1 lb Italian sausage
- 1 onion diced
- 3 cloves garlic minced
- 2 tsp Italian seasoning
- ½ tsp freshly ground black pepper
- ¾ tsp kosher salt
- 24 oz pasta sauce
For the ricotta mixture
- 2 large eggs whisked
- 1 cup ricotta
- ¼ tsp kosher salt
- ⅓ cup chopped fresh parsley
- ½ cup grated Parmesan cheese
- 4 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish and set it aside.
- Cook the pasta in salted water according to the package instructions for al dente. Drain and set the pasta aside.10 oz rigatoni
For the sauce
- Brown the sausage in a 4-quart saucepan, breaking it into small pieces. Once browned, add the onion, garlic, Italian seasoning, black pepper, and salt. Cook until the onion is softened, 4-6 minutes.1 lb Italian sausage, 1 onion, 3 cloves garlic, 2 tsp Italian seasoning, ½ tsp freshly ground black pepper, ¾ tsp kosher salt
- Add the jarred pasta sauce. Bring to a simmer and cook for 5 minutes. Remove from the heat.24 oz pasta sauce
For the ricotta
- In a bowl, combine the whisked eggs, ricotta, salt, chopped parsley, Parmesan cheese, and 1 cup of mozzarella cheese. Mix together until combined.2 large eggs, 1 cup ricotta, ¼ tsp kosher salt, ⅓ cup chopped fresh parsley, ½ cup grated Parmesan cheese, 4 cups shredded mozzarella cheese
- Add the prepared meat sauce to the cooked pasta and stir to combine. Pour the pasta into the prepared baking dish. Distribute the ricotta mixture evenly into 6 mounds in the pasta. Roughly stir a bit of the ricotta mixture into the casserole and sprinkle with the remaining mozzarella cheese. Bake in the preheated 350°F oven until the pasta is bubbling and the cheese is melted, 35-45 minutes.
Video
Notes
Use good quality cheese. Freshly grate the Parmesan and shred the mozzarella from a block of cheese. This allows for better flavor in the finished dish and creates a softer cheese.
It can be difficult to spread the ricotta mix, but multiple dollops in different areas is the most effective. In the end, the assembly of the dish does not need to be perfect. Random pockets of ricotta throughout works well.
If a darker, golden-brown cheese is desired, turn on the broil setting in the oven for the final 1 to 2 minutes of baking. This turns on a heating element at the top of the oven, cooking the cheese on top.
Nutrition
Serving: 1serving | Calories: 294kcal