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Weeknight Easy Pasta Bake

Easy weeknight pasta bake with ground beef, marinara, and melted cheese.

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A comforting, crowd-pleasing dinner made from pantry staples. This cheesy, saucy bake comes together quickly for a stress-free family meal.

Ingredients

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  • 1 pound short pasta (penne, rigatoni, or ziti)
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (24-ounce) jar marinara sauce
  • 1 cup water or beef broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (15-ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 2 cups shredded mozzarella cheese, divided
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Cook pasta in salted boiling water to al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground meat and onion. Cook until meat is browned and onion is soft, about 7-8 minutes. Add garlic and cook 1 minute more.
  3. Drain excess grease. Add marinara sauce, water (or broth), oregano, and red pepper flakes. Simmer for 5 minutes. Season with salt and pepper.
  4. In a bowl, mix ricotta, egg, 1/4 cup Parmesan, 1 cup mozzarella, and a pinch of salt and pepper until smooth.
  5. Combine the drained pasta with the meat sauce in the skillet or a greased 9×13 inch baking dish. Dollop and spread the ricotta mixture on top. Sprinkle with remaining 1 cup mozzarella.
  6. Bake uncovered for 20-25 minutes until cheese is bubbly and golden. Broil for 1-2 minutes for extra browning if desired.
  7. Let rest for 5-10 minutes before serving. Garnish with fresh herbs if using.

Notes

Cook pasta al dente as it softens more in the oven. Letting the bake rest before serving helps it set for neater slices. For a vegetarian version, use plant-based crumbles or lentils.

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