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| Servings |
Ingredients
- 2-3 tablespoons olive oil
- 1 large sweet yellow onion, diced
- 3-4 cloves fresh garlic, minced
- 1 pound lean ground beef
- 1/2 pound ground pork
- 1 pint white mushrooms, sliced (optional)
- 1 jar marinara sauce of your choice (I like Rao’s Tomato Basil or Culinary Tours Marinara)
- 12-16 ounce package pasta of your choice (like penne, campanelle, rotelle, bow tie, etc)
- 2 tablespoons fresh basil,
- 2 ounces whole milk ricotta
- 8 ounces sour cream or cream cheese
- 1 large egg
- 3 cups shredded mozzarella, divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup fresh grated Parmesan cheese
- fresh parsley or basil for garnish
- 3 tablespoons butter
Ingredients
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Instructions
- Lightly butter a 9 x 13 inch casserole dish. Heat oven to 350 degrees. In skillet, sauté onion and garlic in olive oil until soft and translucent. If using mushrooms, add to onion and garlic and cook until softened. Add beef and pork and cook until done. Add marinara sauce and basil, stirring to combine. Simmer for 15 minutes. Meanwhile, make the filling. In a bowl, combine, ricotta, sour cream or cream cheese, egg and 1 cup mozzarella, salt and pepper. Stir to completely combine. Cook the pasta according to package instructions. Drain without rinsing. In the prepared casserole dish, spoon a layer of meat sauce on the bottom. Add the pasta evenly over the meat sauce. Spoon the remainder of the meat sauce over top of pasta. Spoon the cheese mixture over the meat sauce. Cover with 1/2 cup of remaining Parmesan followed by remaining 2 cups of mozzarella. Bake for 25-30 minutes or until golden brown on top. Sprinkle fresh chopped parsley or basil over top. Serve immediately.
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