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Ingredients
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Pasta & Assembly
Meat Sauce
Cheese Mixture
Topping / Finishing
Method
Pasta & Assembly
- 1
Preheat and prepare pasta
Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil (about 1 tbsp salt per 4 liters). Add the pasta and cook until very al dente — 2 minutes less than package directions (about 7–8 minutes for most dried pasta). Reserve 1 cup of pasta cooking water, then drain the pasta and toss immediately with 1 tablespoon olive oil to prevent sticking.
- 2
Combine pasta with sauces and cheeses
In a large mixing bowl, combine the drained pasta, 2 cups shredded mozzarella (reserve 1 cup for topping), 1 cup grated Parmesan, the ricotta mixture (from the Cheese Mixture section), and 2–3 cups of the meat sauce (from the Meat Sauce section). If the mixture seems dry, add up to 1/2 cup reserved pasta water to loosen. Taste and adjust seasoning.
- 3
Assemble in baking dish
Lightly oil a 9x13-inch (or similar) baking dish. Spread a thin layer (~1/2 cup) of meat sauce on the bottom to prevent sticking. Transfer the pasta mixture to the dish and spread evenly. Spoon any remaining meat sauce on top. Sprinkle the remaining 1 cup shredded mozzarella and 1/4 cup grated Parmesan over the top. Drizzle with 1 teaspoon olive oil if desired.
Meat Sauce
- 4
Sauté aromatics and brown meat
Heat 2 tablespoons olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Increase heat to medium-high, add the ground beef, and break it up with a spoon. Cook until no pink remains and meat is browned, about 6–8 minutes. Drain excess fat if the pan is very greasy, leaving a tablespoon for flavor.
- 5
Build the sauce
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen flavor. Add the crushed tomatoes, Italian seasoning, red pepper flakes, 1.5 teaspoons salt, 3/4 teaspoon black pepper, and 1/2 teaspoon sugar if using. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 15–20 minutes to thicken, stirring occasionally. Taste and adjust seasoning. Remove from heat and set aside.
Cheese Mixture
- 6
Mix ricotta filling
In a small bowl, combine 1 cup ricotta, 1 whole egg, 2 tablespoons chopped fresh parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and homogeneous. This will be folded into the pasta in the assembly step.
Topping / Finishing
- 7
Bake until bubbly
Cover the baking dish loosely with foil and bake in the preheated 375°F (190°C) oven for 20 minutes. Remove foil and continue baking an additional 10–15 minutes, or until cheese is melted and top is golden and bubbling. If you prefer more browning, place under broiler for 1–2 minutes — watch carefully to avoid burning.
- 8
Rest and serve
Remove from oven and let rest 8–10 minutes so the casserole firms up and is easier to slice. Sprinkle with chopped fresh basil or parsley and an extra dusting of Parmesan if desired. Serve warm.