Katie Lee's savory pasta pie is a superfast, easy and tasty lasagna alternative, perfect for a weeknight meal.
8 To 10 Servings
Active Time 30 Minutes Total Time 1 Hour 5 Minutes
Oh goodness, this is comfort in a springform pan. There is something so homey about this dish; it just makes you feel loved. I also make it with spaghetti, and if you have a few boxes of pasta around with just a little bit in each box, mix them together. You can also substitute ground turkey for the beef or make it vegetarian with some sautéed zucchini and squash or mushrooms.
- Kosher salt
- 1-pound (455 g) penne rigate
- 1-pound (455 g) ground beef (85% lean)
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cups (480 ml) marinara sauce, homemade or store-bought (I like Rao’s)
- ½ cup (120 ml) whole-milk ricotta
- 2 tablespoons minced fresh flat-leaf parsley
- 3 large eggs
- ½ cup (50 g) plus 2 tablespoons grated parmesan cheese
- 1 cup (110 g) shredded mozzarella cheese
- 9-inch (23 cm) springform pan, 3 inches (7.5 cm) deep
- Preheat the oven to 350°f (175°c). Grease a 9-inch (23 cm) springform pan with cooking spray.
- Bring a large pot of salted water to a boil. Add the penne and cook for 3 to 4 minutes less than the package recommends so that it is very al dente. Drain and reserve ¼ cup (60 ml) of the pasta water.
- In a large skillet over medium-high heat, brown the beef, 5 to 8 minutes; season with salt and pepper.
- Transfer the beef to a paper towel–lined plate to drain. Wipe the skillet clean with a paper towel. Heat the oil in the skillet over medium heat, add the onion, and sauté until translucent, 4 to 5 minutes set aside.
- In a large bowl, whisk together the marinara, reserved pasta water, the ricotta, parsley, eggs, ½ cup (50 g) of the parmesan, 1 teaspoon salt, and ¼ teaspoon pepper. Add the cooked penne, beef, and onions and toss to evenly coat. Transfer to the prepared pan, top with the mozzarella, and sprinkle with the remaining 2 tablespoons parmesan.
- Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. Let rest for 5 minutes, then remove the sides of the pan, cut into wedges, and serve.