Lazy Lasagna Casserole with Farfalle

Lazy Lasagna Casserole

Farfalle takes the place of lasagna sheets in this scoopable casserole. The pasta is coated in beef marinara, with small pockets of ricotta inside and melted mozzarella, Parmesan, and fresh basil on top.

Cook the pasta just shy of tender before assembling the dish. It will soften further during the covered bake, while a short uncovered finish melts the cheese and gives it a few golden spots. Serves 6–8; allow about 1 hour.

Ingredients

• 12 ounces farfalle pasta (340 g)
• 1 pound ground beef (450 g)
• 1 small yellow onion, finely diced (about 100 g)
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 jar marinara sauce, about 24 ounces (680 g)
• 1 cup ricotta cheese (about 250 g)
• 1/2 cup grated Parmesan, divided (about 50 g)
• 2 cups shredded mozzarella (about 200 g)
• 2 tablespoons loosely packed fresh basil leaves, cut into thin ribbons
• Kosher salt and black pepper, to taste; start with about 1/2 teaspoon salt and 1/4 teaspoon pepper for the beef

Salt the pasta water before cooking. For optional additions, use a pinch of red pepper flakes or up to 1 cup of sautéed mushrooms or spinach. Cook off excess moisture from the vegetables before adding them to the sauce.

How to Make Lazy Lasagna Casserole

1. Preheat and prepare the dish: Heat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish or a similar-capacity oval casserole dish.
2. Cook the pasta: Boil the farfalle in salted water, starting to check it 1–2 minutes before the package’s full cooking time. Drain thoroughly without rinsing when the pasta is flexible but still has a slight firm bite.
3. Make the beef sauce: While the pasta cooks, brown the beef and onion in a large skillet over medium heat, breaking the meat into small crumbles. Season with salt and pepper. Drain excess fat, then stir in the garlic and Italian seasoning briefly. Add the marinara and bring to a gentle simmer.
4. Combine: Stir the drained pasta into the beef sauce. In a small bowl, mix the ricotta with half of the Parmesan. Gently fold spoonfuls through the pasta, leaving small pockets of ricotta rather than blending it completely into the sauce.
5. Fill and top: Spread the pasta mixture evenly in the prepared dish without packing it down. Scatter the mozzarella and remaining Parmesan over the top, leaving some pasta visible.
6. Bake: Cover with foil and bake for about 25 minutes. Check that the casserole is hot and beginning to bubble at the edges, then uncover and bake for another 5–10 minutes, until the mozzarella is melted with a few golden spots. A deep dish or one starting cold may need more covered time; keep it covered if the cheese browns before the center is hot.
7. Rest and serve: Let the casserole rest for 5–10 minutes so it settles slightly. Scatter the basil ribbons over the top and scoop portions directly from the dish.

How to Keep the Pasta from Getting Mushy

Do not boil the farfalle until fully tender: it continues to cook as the casserole bakes. Drain it well, too. Water left on the pasta can thin the sauce, while excess fat left in the skillet can make the finished dish greasy. Once the center is hot, the edges are bubbling, and the cheese has melted, take the casserole out rather than baking it longer for a darker crust.

Why the Bake Time Depends on the Pasta

The 30–35-minute bake is for short pasta that has already been boiled. Oven-ready lasagna noodles and refrigerated or frozen ravioli need different amounts of liquid and different baking instructions; they are not direct swaps in this casserole.

Substitutions and Serving

Penne, shells, rotini, or ziti can replace the farfalle; cook the chosen shape just shy of tender according to its package timing. Ground turkey or Italian sausage can replace the beef. Cottage cheese can replace ricotta, though it has a different texture; drain it if especially wet.

Serve with a green salad, garlic bread, or a simple side of broccoli or green beans. For a version made in a skillet rather than baked, try bowtie pasta lasagna.

Make-Ahead, Storage, and Reheating

To make the casserole ahead, assemble and cover it, then refrigerate for about 24–36 hours before baking. Allow extra covered baking time if it goes into the oven cold, and uncover only after the center is hot and the edges begin to bubble.

Refrigerate leftovers in an airtight container for 3–4 days. Microwave individual portions until hot, or cover a larger amount and reheat it in a 350°F oven until heated through.

The assembled, unbaked casserole can be frozen tightly covered. Thaw it overnight in the refrigerator before baking, and allow extra covered time if it is still cold.

Nutrition

Approximate nutrition per serving, based on 1 of 8 portions: 480 calories, 30 g protein, 22 g fat, and 40 g carbohydrates. Approximate nutrition per 100 g: 155 calories, 10 g protein, 7 g fat, and 13 g carbohydrates. Values will vary with the beef, cheese, marinara, and portion size.