Meaty Baked Pasta

“The moment you pull the Meaty Baked Pasta out of the oven, you’ll be greeted by the irresistible aroma of melted cheese and savory meat sauce. Each bite is a symphony of flavors: the rich, hearty sauce clings to perfectly cooked pasta, while the creamy ricotta mixture adds a luscious, cheesy contrast. The bubbling mozzarella and Parmesan on top create a golden, crispy crust that is simply divine. This dish is the ultimate comfort food, perfect for family dinners, potlucks, or any occasion where you want to impress with a deliciously satisfying meal.”

Ingredients:

• Pasta:
  • 1 pound penne or rigatoni pasta
  • Salt (for pasta water)
• Meat Sauce:
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 1/2 pound Italian sausage (mild or hot), casings removed
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 1/2 cup red wine (optional)
  • 1 teaspoon sugar (to balance acidity)
• Cheese Mixture:
  • 1 1/2 cups ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1/4 cup chopped fresh parsley (or 2 teaspoons dried parsley)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
• For Topping:
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves for garnish (optional)

Instructions:

1. Prepare the Pasta:
   Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2 minutes less than the package instructions. Drain and set aside.
2. Make the Meat Sauce:
   In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Add the ground beef and Italian sausage, breaking them up with a spoon as they cook. Brown the meat until fully cooked and no pink remains, about 7-8 minutes.
3. Season the Sauce:
   Season the meat mixture with red pepper flakes, oregano, basil, thyme, salt, and pepper. Stir to combine. Add the crushed tomatoes, tomato sauce, tomato paste, and red wine (if using). Stir well and bring to a simmer. Reduce the heat to low and let the sauce simmer for 20-25 minutes, stirring occasionally. Add sugar to taste and adjust seasonings if necessary.
4. Prepare the Cheese Mixture:
   In a medium bowl, combine the ricotta cheese, egg, 1/2 cup grated Parmesan, 1 cup mozzarella, parsley, salt, and pepper. Mix until smooth and set aside.
5. Assemble the Baked Pasta:
   Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta with the meat sauce, ensuring all the pasta is well coated. Spread half of the pasta mixture into a large baking dish (9×13 inches). Dollop the ricotta cheese mixture evenly over the pasta, spreading it gently with a spoon. Top with the remaining pasta mixture.
6. Add the Cheese Topping:
   Sprinkle the remaining mozzarella cheese and Parmesan cheese evenly over the top of the pasta.
7. Bake:
   Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the top is golden brown.
8. Serve:
   Let the baked pasta rest for 5-10 minutes before serving. Garnish with fresh basil leaves, if desired.
9. Enjoy!
   Serve hot, paired with a fresh green salad and some garlic bread.