Description
This Lasagna Casserole is a delicious twist on traditional lasagna, combining rigatoni pasta with a rich Italian sausage tomato sauce and a creamy ricotta cheese mixture. Baked to perfection with melted mozzarella on top, it's a comforting, hearty dish perfect for feeding a crowd.
Ingredients
Scale
Pasta
- 10 oz rigatoni
Sauce
- 1 lb Italian sausage
- 1 onion diced
- 3 cloves garlic minced
- 2 tsp Italian seasoning
- ½ tsp freshly ground black pepper
- ¾ tsp kosher salt
- 24 oz pasta sauce
Ricotta Mixture
- 2 large eggs whisked
- 1 cup ricotta cheese
- ¼ tsp kosher salt
- ⅓ cup chopped fresh parsley
- ½ cup grated Parmesan cheese
- 4 cups shredded mozzarella cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish and set it aside.
- Cook Pasta: Cook the rigatoni in salted boiling water according to the package instructions until al dente. Drain and set aside.
- Make Sauce: In a 4-quart saucepan over medium heat, brown the Italian sausage, breaking it into small pieces. Once browned, add the diced onion, minced garlic, Italian seasoning, black pepper, and kosher salt. Cook until the onion softens, about 4-6 minutes. Add the 24 oz pasta sauce, bring to a simmer, and cook for 5 minutes. Remove from heat.
- Prepare Ricotta Mixture: In a medium bowl, combine the whisked eggs, ricotta cheese, kosher salt, chopped parsley, grated Parmesan, and 1 cup of shredded mozzarella. Mix until well combined.
- Combine Pasta and Sauce: Add the prepared meat sauce to the cooked pasta and stir gently to combine.
- Assemble Casserole: Pour the pasta and sauce mixture into the greased baking dish. Distribute the ricotta mixture evenly into 6 dollops/mounds on top of the pasta. Gently swirl some of the ricotta mixture into the pasta for pockets of ricotta flavor. Sprinkle with the remaining 3 cups of shredded mozzarella cheese evenly on top.
- Bake: Bake in the preheated 350°F oven until the casserole is bubbly and the cheese is melted, about 45 minutes.
Notes
- Use freshly grated Parmesan and shred mozzarella from a block for better flavor and creamier texture.
- Dolloping the ricotta mixture instead of spreading helps create flavorful pockets and is easier to assemble.
- For a golden-brown cheese topping, turn on the oven broiler for the last 1-2 minutes of baking.
- This dish serves well with a side salad or garlic bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg
