I don’t know about you, but I love…LOVE lasagna. And my least favorite part is definitely the time-consuming layering. While today’s recipe isn’t your traditional lasagna (no layering needed) it deserves a place at your dinner table. And let’s just look past the fact that I just professed my love for a cheesy pasta dish. Don’t worry, Mr. Sam, I still think you’re cute and I’ll share my lasagna with you!

When I was growing up my mom found this recipe in a Taste of Home magazine and this casserole found its way to our dinner table often.

While the original recipe called for jarred marinara sauce, I like to make my own and I’ve included my recipe below.

These days I’m only cooking for Mr. Sam and myself, so I like to split this recipe into 2 separate pans and freeze half for later. While each pan still serves way more than two people should eat in one sitting, the leftovers are perfect for lunch throughout the week

Let’s talk through why you need to make this recipe:

Easy – you can cook the noodles and the meat sauce at the same time.

Lasagna – all of the flavor of this classic meal.

Casserole – using bite-sized penne pasta means no layering!

This casserole is made with simple ingredients and I’m going to say it again, there is no fancy layering. #winning.

Easy Lasagna Casserole

Sam

You're gonna love this easy and cheesy pasta dish!

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings 8 servings

Ingredients

  

• 1 pound penne pasta
• 1 (16 ounce container) small curd cottage cheese
• 2 cups shredded mozzarella cheese - divided
• 1/2 cup shredded parmesan cheese
• 1 large egg
• 1 pound ground beef
• 1 clove garlic minced
• 1/4 cup minced onion
• 28 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 1/4 cup water
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon thyme
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

 

• Fill a large pot with water, bring to a boil and cook pasta according to package directions for al dente.
• While the pasta is cooking, heat a large nonstick skillet over medium-high heat, cook the meat (breaking it into small pieces) until the meat is just cooked through, about 5-7 minutes. Drain grease from pan and return pan to medium heat. Add garlic and onion to the skillet with the ground beef and cook until fragrant, about 1-2 minutes.
• Add crushed tomatoes, tomato paste, water, oregano, basil, thyme, sugar, salt, and pepper. Stir to combine, Cover and bring to a simmer. Simmer for 10 minutes while pasta is cooking.
• Preheat oven to 350.
• Drain pasta and return to pan. Add cottage cheese, egg, 1 1/2 cups mozzarella, and parmesan cheese, stir to combine.
• Spoon pasta and cheese mixture into 9x13 pan, pour meat sauce over the pasta and top with the remaining 1/2 cup mozzarella cheese.
• Bake for 30 minutes, or until bubbly and heated through.

Notes

1. Quicker method: If using jarred marinara sauce, cook ground beef and set aside. Add pasta to pan and layer ground beef, then jarred sauce. Cook as above.
2. Make ahead: Once assembled refrigerate casserole for up to 24 hours. Bake covered at 350 for 45 minutes, uncover and bake for an additional 15 minutes, or until cheese is melted and casserole is heated through.

Recipe is from my mom's kitchen.