Lasagna Casserole

This casserole is the perfect winter dinner! It's gone in seconds in my house. Make sure to use whole-milk ricotta and use more red pepper if you like it hotter.


Recipes · Main Dishes · Casserole Recipes · Noodles


Prep Time: 35 mins
Cook Time: 50 mins
Servings: 6
Total Time: 1 hrs 25 mins

Ingredients

Ingredients List

  • 1 (12 ounce) box jumbo pasta shells

  • ¼ cup extra-virgin olive oil, divided

  • 1 pound ground sirloin

  • 1 pound Italian sausage, hot or sweet

  • 1 small yellow onion, finely chopped

  • 6 cloves garlic, thinly sliced

  • 1 (26 ounce) jar prepared marinara sauce

  • 1 cup loosely packed fresh basil leaves

  • ½ teaspoon crushed red pepper flakes

  • 1 (15 ounce) container whole milk ricotta cheese

  • ¼ cup finely grated Parmigiano-Reggiano plus additional for serving

  • ¼ cup heavy whipping cream

  • 1 teaspoon kosher salt

  • 1 ½ cups shredded part-skim mozzarella cheese

  • cooking spray


Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Set a rack in the center of the oven, about 10 inches from the heat source.

  2. Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until almost tender, about 7 minutes. Scoop out 1/2 cup cooking water; set aside. Drain pasta in a colander. Return to pot and toss with 1 tablespoon oil.


Nutrition Facts (per serving)

Nutrition Facts
914 Calories
56g Fat
65g Carbs
37g Protein


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