Lasagna Pasta Bake
This Lasagna Pasta Bake has all the comfort of classic lasagna without the layering! Rigatoni is tossed in a hearty, seasoned meat sauce, topped with melty mozzarella, and dotted with creamy ricotta before baking to bubbly perfection. It’s easy, cozy, and perfect for feeding a crowd or prepping ahead.
Servings: 8 servings
Ingredients
For the pasta bake:
- 1 lb rigatoni pasta you can use whatever shape you prefer!
- 1 lb ground beef
- 1 ½ tsp fennel optional but gives it that lasagna flavor
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 28 oz can crushed tomatoes
- 1 24 oz jar marinara sauce
- 1 tsp Italian seasoning
- dried or fresh basil & parsley to taste optional but I love herbs in this!
For the ricotta mixture:
- 16 oz ricotta cheese
- 1 egg
- ¼ cup parmesan cheese
- 2 tbsp heavy cream
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ½ tsp pepper
- 2 cups shredded mozzarella cheese
Instructions
For the pasta:
- Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
- In a large skillet over medium heat, brown the ground beef. Once mostly cooked, drain out any fat, stir in the garlic, fennel, garlic powder, and onion powder. Cook for another minute. Add the crushed tomatoes and marinara sauce. Season with salt, pepper, and a pinch of dried basil and parsley. Simmer uncovered for 20–30 minutes, stirring occasionally.
- While the sauce simmers, cook the rigatoni in salted boiling water until just al dente (about 1–2 minutes less than package instructions). Drain and set aside.
For the ricotta:
- In a medium bowl, stir together the ricotta, egg, Parmesan, seasonings and 2 tablespoons of cream or milk. Add another tablespoon if needed to loosen the mixture slightly.
To assemble:
- In a large bowl or the pasta pot, toss the cooked pasta with the meat sauce until well combined. Pour the mixture into the prepared baking dish.
- Sprinkle mozzarella evenly over the top, then add spoonfuls of the ricotta mixture across the surface.
- Cover the dish with foil and bake for 20–25 minutes, until the cheese is melted and the sauce is bubbling. For a golden top, uncover and broil for 1–2 minutes at the end (optional).
- Let the pasta bake rest for 5–10 minutes before serving. Garnish with fresh parsley or basil and extra parmesan if desired.