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This lasagna casserole has everything you love about classic lasagna—rich, meaty marinara, creamy ricotta, tender pasta, and plenty of gooey mozzarella and Parmesan. It’s hearty, saucy, cheesy comfort food with all those familiar lasagna flavors baked into every scoop.
The best part is how much easier it is to make. Instead of boiling and carefully layering lasagna noodles, this lazy lasagna casserole uses ruffled campanelle pasta tossed with a hearty ground beef sauce and layered with a creamy ricotta filling. It’s a family-friendly dinner that gives you the cozy satisfaction of homemade lasagna with a fraction of the assembly.
If you love cozy baked pasta dinners, try my Baked Ziti with Ricotta, Million Dollar Spaghetti, and Ravioli Lasagna next.
✨ Before You Begin
✨ Cook the pasta just to al dente. It will continue cooking in the oven, so keeping it slightly firm prevents the casserole from becoming soft or mushy.
✨ Don’t forget to reserve the pasta water. Scoop out ½ cup before draining. The starchy water goes into the meat sauce and helps it cling beautifully to the pasta.
✨ Yes, 48 ounces of marinara is intentional! I’ve tested this casserole with just 24 ounces, but after making it many times, my family and taste testers all agreed the full 48 ounces gives it the best saucy, moist texture.
✨ Shred the cheese yourself if you can. Freshly shredded mozzarella and Parmesan melt more smoothly and give you that gooey, cheesy finish you want in a lasagna casserole.
Ingredients + Key Notes
Pasta: Campanelle is my favorite here because its ruffled edges give you some of that lasagna-noodle feel in a much easier-to-assemble casserole. Broken lasagna noodles or farfalle also work well.
Ground beef: I prefer 80/20 ground beef for the best flavor. Drain off the excess fat after browning so the casserole doesn’t become greasy.
Marinara: Use a good-quality jarred marinara for convenience, or my homemade marinara sauce if you have it on hand. You’ll need 48 ounces—the generous amount keeps this casserole wonderfully saucy after baking.
Pasta water: Don’t forget to reserve ½ cup before draining the pasta. The starch in the cooking water helps the marinara cling to the pasta and gives the meat sauce a better consistency.
Ricotta: Whole-milk ricotta gives the filling the richest, creamiest texture.
Nutmeg: Just ⅛ teaspoon adds subtle warmth to the ricotta filling without making the casserole taste like nutmeg. If you particularly love it, you can increase it to ¼ teaspoon.
Mozzarella + Parmesan: I prefer full-fat mozzarella for the best melt and Parmesan for its salty, savory flavor. For the smoothest melt, shred the cheese yourself rather than using pre-shredded cheese.
🥣 How to Make Lasagna Casserole
Cook the pasta. Cook the campanelle in well-salted water just until al dente. Reserve ½ cup of the pasta water, then drain.
Make the meat sauce. Sauté the onion in olive oil until softened. Add the garlic and cook until fragrant, then add the ground beef, salt, and pepper. Cook until browned and drain off the excess fat. Stir in the marinara, Italian seasoning, and reserved pasta water.
Combine the pasta and sauce. Pour the meat sauce over the drained pasta and toss until everything is well coated.
Make the ricotta filling. Mix the ricotta with the remaining garlic, egg, nutmeg, basil, and Italian seasoning. Stir in 2 cups mozzarella and 1 cup Parmesan.
Assemble the casserole. Spread half the saucy pasta in a greased 9X13-inch baking dish. Spread the ricotta mixture over the pasta, then top with the remaining pasta.
Bake covered. Cover with foil sprayed with nonstick cooking spray and bake at 350°F for 30 minutes.
Add the cheesy topping. Remove the foil and sprinkle with the remaining 1 cup mozzarella and ½ cup Parmesan. Bake uncovered for another 10 minutes, or until hot and melted. Broil briefly for a more golden-brown top, if desired.
⭐ Pro Tips
⭐ Keep the pasta al dente. Slightly underdone is better than overdone here—the pasta continues to soften as the casserole bakes.
⭐ Drain the beef well. With 80/20 ground beef, pour off the excess fat before adding the marinara so the finished sauce stays rich without becoming greasy.
⭐ Don’t skimp on the sauce. I’ve tested this with less marinara, and 48 ounces really does give the best result. It keeps the pasta moist and saucy through the full bake.
⭐ Spread the ricotta all the way to the edges. This gives you creamy, cheesy filling throughout the casserole instead of concentrating it in the center.
⭐ Spray the foil before covering. Place the sprayed side toward the casserole so all that melted cheese stays on your dinner instead of sticking to the foil.
⭐ Broil for that bubbly, browned top. After baking, a minute or two under the broiler gives the mozzarella and Parmesan those irresistible golden spots. Watch it closely—it can brown quickly.
Serving Suggestions
Something green: Balance the rich, cheesy casserole with Roasted Broccoli or a simple green salad with Balsamic Vinaigrette.
Something fresh and colorful: Simple Roasted Peppers are a delicious lighter side, or serve a crisp Mediterranean Salad for plenty of fresh flavor.
Don’t forget the bread: Garlic Bread, Olive Garden Breadsticks, or Garlic and Herb Parker House Rolls are perfect for soaking up the extra marinara.
Storing + Freezing + Make-Ahead
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze the baked casserole tightly wrapped, or freeze individual portions in airtight containers, for up to 3 months.
Reheating: Reheat individual portions in the microwave until hot. For larger portions, cover with foil and reheat in a 350°F oven until warmed through.
Make ahead: Assemble the casserole as directed, cover tightly, and refrigerate for up to 2 days before baking. Let it sit at room temperature while the oven preheats, then bake as directed, adding a few extra minutes if needed.
Frequently Asked Questions
◆ What is the difference between lasagna and lasagna casserole?
Traditional lasagna is made by carefully layering long lasagna noodles with sauce and cheese. Lasagna casserole gives you the same saucy, cheesy flavors but uses short pasta, making it much quicker and easier to assemble.
◆ Can I use a different pasta?
Yes. Campanelle is my favorite because its ruffled edges remind me of lasagna noodles and hold onto the sauce beautifully. Farfalle or broken lasagna noodles also work well. Other sturdy short pasta shapes, such as ziti, penne, or rigatoni, can also be used.
◆ Can I use cottage cheese instead of ricotta?
Yes. You can substitute full-fat cottage cheese for the ricotta. For a texture closer to ricotta, pulse it briefly in a food processor or blender before using.
◆ Can I use Italian sausage instead of ground beef?
Absolutely. Substitute an equal amount of mild or hot Italian sausage for the ground beef. You can also use half ground beef and half Italian sausage for extra flavor without changing the casserole too much.
◆ Why is my lasagna casserole watery?
Be sure to drain the ground beef well and cook the pasta only until al dente. Also avoid using watery ricotta. The casserole will firm up a bit as it rests after baking, so give it about 10 minutes before serving.
◆ Can I assemble lasagna casserole ahead of time?
Yes. Assemble the entire casserole, cover it tightly, and refrigerate for up to 2 days. Let it sit out while the oven preheats, then bake as directed, adding a few extra minutes if necessary.
Still have questions? Leave them in the comments, and I’ll be happy to help!
More Lasagna & Baked Pasta Recipes
- Lasagna – My classic homemade lasagna with layers of hearty meat sauce, creamy ricotta, tender noodles, and plenty of melted cheese.
- Baked Ziti with Ground Beef– A hearty baked pasta loaded with ground beef, rich tomato sauce, ricotta, mozzarella, and Parmesan.
- Stuffed Shells – Jumbo pasta shells filled with a creamy, cheesy ricotta filling and baked in marinara until hot and bubbly.
- Baked Rigatoni – Hearty rigatoni baked with a rich meat sauce and plenty of gooey melted cheese.
- Cannelloni – Tender pasta tubes stuffed with a savory meat and cheese filling, covered in sauce, and baked until bubbly.
- Olive Garden Five Cheese Ziti al Forno – A restaurant-style baked pasta with a creamy five-cheese sauce and a golden, cheesy topping.
Tried This Recipe?
If you make this Lasagna Casserole, I’d love to hear how it turned out! Leave a comment and a ⭐⭐⭐⭐⭐ rating below—your feedback helps other readers and means so much to me.
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Lasagna Casserole
Ingredients
- 12 ounces campanelle
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 6 cloves garlic, divided, minced
- 1 pound ground beef
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 (24-ounce) jars marinara sauce
- 4 teaspoons Italian seasoning, divided
- 1/2 cup reserved pasta water
- 15 ounces ricotta cheese
- 1 egg
- 1/8 teaspoon ground nutmeg
- 1/4 cup fresh basil
- 3 cups mozzarella, divided
- 1 1/2 cup shredded Parmesan divided
Instructions
- Preheat oven to 350ºF (177ºC). Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.
- Cook pasta (12 ounces) in well-salted water per package instructions until just al dente. Save 1/2 cup of the cooking water before draining. Drain well. Return drained pasta to the cooking pot.
- In a large skillet, add olive oil (1 tablespoon) and sauté onion (½ cup) and garlic (4 cloves) over medium heat until it begins to soften, about 5 minutes.
- Add ground beef (1 pound), salt (1 teaspoon), and pepper to onions and garlic and continue to cook over medium heat until there is no longer any pink in the beef. Drain and discard excess fat.
- Add the marinara sauce (2 jars), Italian seasoning (2 teaspoons), and reserved pasta water (1/2 cup) and cook until heated through. Pour sauce over drained pasta (in the pot pasta was cooked in) and toss to coat.
- In a mixing bowl, stir together the remaining (2 cloves garlic), ricotta cheese (15 ounces), egg (1), nutmeg (1/8 teaspoon), fresh basil (1/4 cup), remaining Italian seasoning (2 teaspoons) until evenly combined. Add 2 cups of mozzarella and 1 cup Parmesan and stir until combined.
Easy Assembly
- Pour half the pasta in prepared baking dish, spread the cheese mixture over the pasta layer, then pour the remaining pasta over cheese layer. Use a spatula to press down the casserole.
- Spray one side of a large sheet of aluminum foil with nonstick cooking spray. Cover casserole with foil, sprayed side touching casserole. Bake in preheated oven for 30 minutes.
- Remove foil, top with remaining Mozzarella (1 cup) and remaining Parmesan (1/2 cup), return to the oven and bake uncovered, for 10 minutes or until cheese is melted. If you'd like the top more browned, place under the broiler until browned to your liking.
Fans Also Made:
Notes
- Don’t overcook the pasta. Cook the pasta just until al dente since it will continue cooking in the oven. Overcooking it initially can make the finished casserole soft or mushy.
- The extra sauce is intentional. I’ve tested this casserole with just 24 ounces of marinara, but my family and taste testers all preferred it with 48 ounces. The extra sauce keeps the casserole moist and saucy after baking.
- Swap the ground beef for Italian sausage. For even more flavor, use mild or hot Italian sausage in place of the ground beef.
Nutrition
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My in-laws came by and visit, I served this lasagna. My mother-in-law asked for the recipe!!
Woohoo! Winner winner 🙂 Thanks, Charlene!