1/2 cup chopped mushrooms
1 cup fresh spinach
Red pepper flakes (For a spicy kick)
Diced green bell pepper (Sautéed with onion)
Step-by-step instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, usually 1 or 2 minutes less than the package directions. Keep in mind that pasta will take longer to cook in the oven, so don’t overcook it.
Drain and set aside.
Tip: Toss with a little olive oil to prevent sticking.
Step 2: Brown the meat
In a large skillet or saucepan over medium heat, add the ground beef and break it up with a spatula. Cook for 5 to 7 minutes, until browned and no pink bits remain.
If excess fat evaporates, drain it. Next, add the chopped onion and garlic and cook for another 3 to 4 minutes, until translucent and fragrant.
Optional ingredients: Now is the time to add the mushrooms, bell peppers, or spinach, if using. Cook until softened.
Step 3: Making the Sauce
To the meat and onion mixture, add:
Tomato sauce
Chopped tomatoes (with their juice)
Tomato paste
Salt, pepper, Italian seasoning, paprika, and sugar
Stir. Simmer uncovered for about 10-15 minutes. This will allow it to thicken slightly and intensify the flavor.
Taste and adjust the seasoning. This is your chance to add your personal touch: more herbs? More garlic? Add more!
Step 4: Preparing the Creamy Topping
In a separate bowl, combine:
1 cup sour cream
1 cup ricotta cheese
This is the secret to this casserole’s signature creamy flavor. If you’re unsure about the ricotta, don’t worry! Once baked, it melts into the dish, adding rich flavor without making it heavy.
Step 5: Assembling the Casserole
Preheat the oven to 175°C (350°F).
