Name: Baked Pasta Lasagna Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 15
Cuisine: American, Italian
Ingredients: 8 ounces of any kind of pasta (small shells, bow ties, spirals, penne) cooked to package instructions and drained; 1 pound seasoned ground beef or frozen thawed mashed meatballs (1 bag); To season the beef, sprinkle evening with granulated garlic powder, salt, peppers, and grated Pecorino and Parmesan cheese blend. Cook until all the pink is gone and drain.; 2 cups shredded cheese (mozzarella whole milk or deli slices of provolone cheese; Grated Pecorino Romano Cheese and Parmesan Blended cheese; Ricotta filling:; 1 15-ounce container of Ricotta Cheese mixed with 2 eggs, 1/4 cup grated cheese, 1/2 teaspoon minced garlic, or use granulated garlic powder, salt and pepper to taste, and a handful of chopped fresh Italian parsley. Mix all together and set aside.; 1 - 28-ounce can of Tomato Sauce or Homemade sauce or jarred sauce; Garnish: fresh basil (this is optional)

This is one of the easiest mock style lasagna made casserole recipes.

During a busy work schedule, this can be made ahead of time, frozen and popped in the oven when ever you have a quick lasagna craving, this one will do in a pinch.

We love specialty pasta and make many different kinds including Rigatoni alla Zozzona, Cacio e Pepe and of course the fabulous Carbonara all-Roman pasta recipes of my late grandma's.

Although everything of grandma's was made from scratch, modern times call for quicker meals with busy work schedules and this is one of them we love.

If you're a lasagna lover, this casserole has a ll the flavors layered and super easy to make, just hit print on the recipe card for the recipe below.

baby shells layered like lasagna casserole

Simplicity Of the Sauce to use

Homemade Traditional Meat Sauce
Canned Tomato Sauce or Crushed
Jarred Meat Sauce

Pasta Suggestions

rigatoni
bowties
mostaccioli
penne
seashells
elbows
spirals

Tips

cook any kind of pasta you prefer al dente
use any brand of your favorite jarred or canned tomato sauce
bake the casserole just until the cheese melts
instead of ground beef add pepperoni
for a little heat add red pepper flakes to the sauce
use only Pecorino Romano and Parmesan blended cheese
omit the ricotta if using ravioli pasta

Ingredients in this recipe you will need(for exact measurements scroll to the printable recipe card)

Favorite pasta
Tomato Sauce
Ricotta
Seasoned Ground Beef
Grated and Mozzarella Cheese

Pin for later

Easy Classic Lasagna made with any Pasta

This style mock lasagna is the perfect casserole for any weekend and can be made ahead of time and frozen.

The recipe is easily adapted to whatever your favorite sauce is and can even be made with jarred Alfredo sauce if you prefer that kind.

This pasta dish is so easy everyone raves about it and perfect for picnics and large crowds..

pasta casserole, pasta lasagna style casserole, baked pasta casserole, layered pasta casserole, easy lasagna

pasta recipes, macaroni recipes, pasta casseroles, lasagna recipes

American, Italian

Yield: 15

Author: Claudia Lamascolo

Baked Pasta Lasagna Casserole

A recipe that can use any pasta layered just like lasagna. We used baby shell pasta, meat, ricotta, tomato sauce, and loads of cheese!

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

8 ounces of any kind of pasta (small shells, bow ties, spirals, penne) cooked to package instructions and drained
1 pound seasoned ground beef or frozen thawed mashed meatballs (1 bag)
To season the beef, sprinkle evening with granulated garlic powder, salt, peppers, and grated Pecorino and Parmesan cheese blend. Cook until all the pink is gone and drain.
2 cups shredded cheese (mozzarella whole milk or deli slices of provolone cheese
Grated Pecorino Romano Cheese and Parmesan Blended cheese
Ricotta filling:
1 15-ounce container of Ricotta Cheese mixed with 2 eggs, 1/4 cup grated cheese, 1/2 teaspoon minced garlic, or use granulated garlic powder, salt and pepper to taste, and a handful of chopped fresh Italian parsley. Mix all together and set aside.
1 - 28-ounce can of Tomato Sauce or Homemade sauce or jarred sauce
Garnish: fresh basil (this is optional)

Instructions

Cook the pasta drain and set aside.
Brown the beef, season then drain. (if using thawed frozen meatballs, crush them in the bowl and set them aside.
Oil spray a 10 x 10 casserole dish.
Add a little tomato sauce on the bottom, then the cooked pasta in a thin single layer.
Spread the ricotta cheese on top of the layer of pasta.
Note: there is no sauce on the ricotta cheese layer just on top of pasta and meats..
Sprinkle with some grated and shredded cheese.
Add more pasta, then the seasoned beef on top, then more sauce and cheese.
Last top with remaining pasta, more sauce, and more cheese.
Bake until heated through around 25 minutes at 350 degrees.
Garnish with fresh basil if desired.

Notes

Tips

cook any kind of pasta you prefer al dente
use any brand of your favorite jarred or canned tomato sauce
bake the casserole just until the cheese melts
instead of ground beef add pepperoni
for a little heat add red pepper flakes to the sauce
use only Pecorino Romano and Parmesan blended cheese
omit the ricotta if using ravioli pasta

Pasta Suggestions

rigatoni
bowties
mostaccioli
penne
seashells
elbows
spirals

Nutrition Facts

Calories

169.93

Fat (grams)

11.65 g

Sat. Fat (grams)

5.73 g

Carbs (grams)

5.2 g

Fiber (grams)

1.75 g

Net carbs

3.46 g

Sugar (grams)

2.23 g

Protein (grams)

11.85 g

Sodium (milligrams)

439.06 mg

Cholesterol (grams)

35.69 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.