Layers of Love
Baked Pasta Casserole with Ground Beef and Vegetable Ragù, Blanketed in Bubbling Cheese
1 hour 45 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by classic Italian baked pastas, this casserole is all about layering flavors: a deeply savory meat and vegetable ragù meets tender pasta and a golden, cheesy topping. You'll learn how to coax sweetness from humble veggies and why oven-baking changes pasta's texture in all the best ways.
Equipment needed
- Dutch oven
- 9x13 inch baking dish
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F and set a rack in the center.
- 02Heat the olive oil in a large Dutch oven or deep sauté pan over medium heat. Add the onion, celery, and carrots. Sauté until veggies are very soft and golden around the edges, about 12 minutes.
- 03Stir in the garlic and cook until fragrant, about 1 minute.
- 04Add the ground beef. Use a spoon to break it up and cook until it loses its raw pink color, about 6 minutes.
- 05Make a well in the center of the pan and add the tomato paste. Cook, stirring, until it darkens in color and smells sweet, about 2 minutes, then mix it into the beef and vegetables.
- 06Stir in the crushed tomatoes, dried oregano, dried basil, red pepper flakes, kosher salt, and black pepper. Bring to a simmer.
- 07Reduce heat to low, partially cover, and let the sauce gently bubble for 30 minutes, stirring occasionally.
- 08Meanwhile, bring a large pot of salted water to a boil and cook the pasta 2 minutes less than package instructions for al dente. Drain and set aside.
- 09In a mixing bowl, combine the ricotta cheese with 1/4 cup grated Parmesan and 2 tablespoons chopped parsley.
- 10Taste the ragù and adjust seasoning if needed. Remove from heat.
- 11Lightly oil a 9x13 inch baking dish. Spread 1 cup of the meat sauce on the bottom.
- 12Layer half the cooked pasta over the sauce, then top with half the remaining ragù. Dot half the ricotta mixture in small spoonfuls over the sauce, then sprinkle with 1/2 of the shredded mozzarella.
- 13Repeat layering with the rest of the pasta, ragù, ricotta mixture, and mozzarella. Finish with the remaining 1/2 cup Parmesan.
- 14Cover the dish with foil and bake for 30 minutes.
- 15Remove foil and continue baking until the top is golden and bubbling, about 15 minutes more.
- 16Let the casserole rest for 10 minutes before serving to allow the layers to set. Garnish with extra parsley if desired.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.