This lasagna casserole is the perfect winter dinner Its gone in seconds in my house Make sure to use wholemilk ricotta and use more red pepper if you like it hotter
Prep Time
1 hr 25 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
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.
Bring a large pot of salted water to a boil. Add shells and cook
stirring occasionally
until almost tender
about 7 minutes. Drain pasta in a colander. Return to pot and toss with 1 tablespoon oil.
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Meanwhile
heat remaining 3 tablespoons oil in a large Dutch oven over medium-high heat. Add sirloin and sausage and cook
undisturbed
until bottom side is lightly browned
about 6 minutes. Stir
and continue to cook
stirring and breaking up meat into smaller pieces with a wooden spoon
until cooked through
about 4 minutes.
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Reduce heat to medium. Add onion and garlic
and cook
stirring often
until softened
about 4 minutes.
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Stir in marinara sauce
basil
and crushed red pepper. Remove ragu from heat.
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Stir together ricotta
Parmigiano-Reggiano
cream
and salt in a bowl.
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To assemble
spread about 2 cups of the ragu in the bottom of a 13- x 9-inch baking dish. Spoon 1/2 of the pasta over sauce. Dollop half of the ricotta mixture over pasta
and sprinkle with 1 cup mozzarella cheese. Spoon remaining pasta over mozzarella cheese. Spread remaining ragu over pasta mixture
and dollop with remaining ricotta mixture. Top with remaining 1/2 cup mozzarella cheese. Cover lasagna with a large sheet of aluminum foil that's been lightly sprayed with cooking spray (to prevent the cheese from sticking to it).
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
Bake in preheated oven for 30 minutes. Remove from oven and remove foil. Increase oven temperature to broil with rack about 10 inches from heat source; preheat 5 minutes. Return baking dish to oven. Broil until cheese is browned in spots
