Ingredients
Method
1. Heat the Oven
Set your oven to 375°F (190°C) so it’s ready when you finish assembling.
2. Boil the Pasta
Bring a large pot of salted water to a boil. Cook the pasta until just al dente—firm but tender. Drain well and set aside.
3. Mix the Cheese Filling
In a large bowl, stir together the ricotta, half of the mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Blend until creamy and evenly combined.
4. Start Layering
Spread about one cup of marinara across the bottom of a baking dish. Add the drained pasta, then spoon the ricotta mixture over it. Gently toss to coat.
5. Add More Sauce
Pour the remaining marinara over the pasta and smooth it out so everything is covered.
6. Top with Cheese
Sprinkle the rest of the mozzarella evenly over the surface.
7. Bake Covered
Cover the dish tightly with foil and bake for 20 minutes.
8. Finish Uncovered
Remove the foil and return to the oven for another 10–15 minutes, until the cheese melts and turns lightly golden.
9. Rest Before Serving
Let the casserole sit for about 5–10 minutes to firm up slightly.
10. Garnish and Serve
Scatter fresh basil over the top just before serving for color and fresh flavor.
Notes
Serving Suggestions
- Present it straight from a rustic baking dish for cozy appeal.
- Serve alongside garlic bread or a crisp green salad.
- Finish with extra Parmesan or torn basil for added flair.
- Offer moderate portions—most guests will want seconds.
- Pair with red wine, iced tea, or sparkling water.
Helpful Tips
- Try mixing in provolone, fontina, or gouda for added depth.
- Add sautéed spinach, mushrooms, or bell peppers for extra texture.
- Stir red pepper flakes or cooked Italian sausage into the sauce for heat.
- Assemble the dish ahead of time and refrigerate until ready to bake.
- Repurpose leftovers in stuffed peppers or as a baked pasta skillet.
Creative Variations
Meat Lovers: Brown ground beef or sausage and mix into the sauce.Vegetarian Option: Add roasted zucchini, eggplant, or mushrooms.
Pesto Twist: Layer basil pesto between pasta and cheese.
Gluten-Free: Use gluten-free pasta.
Creamy Version: Swap marinara for Alfredo sauce.
Storage & Freezing
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze tightly wrapped portions for up to 3 months.
- Thaw overnight in the fridge and reheat until hot throughout.
FAQ
Can I use a different pasta?Absolutely—rigatoni, shells, or bow ties all work well. No ricotta on hand?
Cottage cheese makes a solid substitute. Can I make it dairy-free?
Yes. Use plant-based cheeses and an egg alternative. How do I know it’s done?
The cheese should be bubbly and slightly browned, and the center should be hot. More cheese?
Go for it! Add as much as your heart desires!