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Tomato Basil Pasta Casserole

Tomato Basil Pasta Casserole

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 580

Ingredients
  

Main Ingredients
  • 1 pound dried penne pasta
  • 2 tablespoons olive oil
  • 1 large yellow onion finely chopped
  • 4 cloves garlic minced
  • 1 pound ground Italian sausage
  • 1 28-ounce can crushed tomatoes
  • 1/4 cup fresh basil chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 2 cups whole milk mozzarella cheese shredded
  • 1/2 cup Parmesan cheese freshly grated
  • 1 8-ounce container whole milk ricotta cheese

Equipment

  • Large pot
  • skillet
  • mixing bowl
  • 9x13-inch baking dish
  • oven

Instructions
 

  1. Bring a large pot of salted water to a boil and cook the penne pasta according to package directions for al dente, then drain well and set aside.
  2. While the pasta cooks, preheat your oven to 375°F (190°C) and heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes until softened, then add the garlic and cook for 1 more minute until fragrant.
  3. Add the ground Italian sausage to the skillet, breaking it up with a wooden spoon, and cook for 7-8 minutes until it is no longer pink and is browned.
  4. Stir in the crushed tomatoes, fresh basil, oregano, salt, black pepper, and red pepper flakes. Bring the sauce to a simmer, then reduce the heat and let it cook for 10 minutes to allow the flavors to meld.
  5. In a large bowl, combine the drained pasta with the meat sauce and half of the mozzarella and Parmesan cheeses, stirring until everything is evenly incorporated.
  6. Transfer half of the pasta mixture to a 9x13-inch baking dish. Spoon and spread the ricotta cheese in an even layer over the pasta, then top with the remaining pasta mixture.
  7. Sprinkle the top evenly with the remaining mozzarella and Parmesan cheeses. Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  8. Let the casserole rest on a wire rack for 10 minutes before serving to allow it to set for easier slicing.