Ingredients:

  • 1 lb Dry Penne or Ziti Pasta
  • 1 Tbsp Kosher Salt (for boiling water)
  • 1 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 3 Garlic Cloves, minced
  • 5 lb Lean Ground Beef or Italian Sausage
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Crushed Red Pepper Flakes (optional)
  • 28 oz can Canned Crushed Tomatoes (San Marzano style preferred)
  • 2 Tbsp Tomato Paste
  • 1/2 tsp Sugar (optional)
  • Salt and Black Pepper to taste
  • 2 cups low moisture Mozzarella Cheese, shredded and divided
  • 1/2 cup Whole Milk Ricotta Cheese
  • 1/4 cup Grated Parmesan Cheese
  • 4 oz Sliced Pepperoni
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
  2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne/ziti and cook until al dente (1-2 minutes less than package instructions). Drain immediately and set aside.
  3. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
  4. Brown the Meat: Add the ground beef/sausage to the skillet. Cook until browned, breaking it up as it cooks. Drain off any excess fat completely.
  5. Build the Sauce Base: Stir in the tomato paste, dried oregano, basil, and red pepper flakes. Cook for 2 minutes to toast the spices and slightly caramelise the paste.
  6. Simmer: Pour in the crushed tomatoes and add the sugar (if using). Bring the sauce to a gentle simmer. Reduce heat to low and let it cook for 10 minutes. Season aggressively with salt and pepper to taste.
  7. Combine Pasta and Sauce: Gently mix the cooked, drained pasta into the meat sauce until every piece is well coated.
  8. First Layer: Spread half of the pasta mixture evenly into the bottom of the prepared casserole dish.
  9. Ricotta Layer: Dollop small spoons of ricotta cheese over the pasta layer. Sprinkle half of the shredded mozzarella cheese over the top.
  10. Second Layer and Toppings: Spread the remaining pasta mixture over the cheese layer. Sprinkle the rest of the mozzarella over the top, making sure to cover the edges.
  11. Add Pizza Toppings: Arrange the pepperoni slices neatly across the top layer. Sprinkle with the grated Parmesan cheese.
  12. Bake: Place the dish in the preheated oven and bake for 35–40 minutes, or until the cheese is melted, bubbly, and the edges are golden brown.
  13. Rest and Serve: Remove from the oven and let the Pizza Casserole rest for 10 minutes before slicing. Garnish with fresh parsley.