Rating: 4 stars
188 Ratings
  • 1 star values: 9
  • 2 star values: 16
  • 3 star values: 42
  • 4 star values: 39
  • 5 star values: 82

A combination of four cheeses—ricotta, provolone, mozzarella, and Parmesan—ensures this classic casserole is rich and delicious.

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
30 mins
total:
45 mins
Yield:
Serves 9
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the beef in a large saucepan over medium heat, breaking into small pieces, for about 5 minutes or until no pink meat remains. Add the garlic and sauté for 1 minute. Add the pasta sauce, tomatoes, vinegar, and 2 tablespoons of the basil. Bring the mixture to a boil; reduce heat and simmer gently for 10 minutes. 

    Advertisement
  • Preheat oven to 350°F. In a small bowl, combine the ricotta, provolone, 2 tablespoons of the basil, the egg, and the crushed red pepper. Place ¾ cup of the pasta-sauce mixture in the bottom of a 13-by-9-inch baking pan. Top with 3 cooked noodles, then spread a third of the ricotta mixture evenly over the noodles. Sprinkle with a third of the mozzarella and top with ¾ cup of the pasta-sauce mixture. Repeat the layers, ending with ¾ cup of the pasta-sauce mixture and the final 3 noodles. Spread the remaining sauce on top, sprinkle with the Parmesan, and cover with foil.

  • Bake for 30 minutes; uncover and bake for 15 minutes or until bubbly. Remove from oven. Let stand 15 minutes before serving. Garnish with the remaining basil.

Nutrition Facts

822 calories; fat 32g; saturated fat 17g; cholesterol 134mg; sodium 1828mg; protein 39g; carbohydrates 94g; sugars 15g; fiber 10g; iron 4mg; calcium 640mg.
Advertisement
Advertisement