Go Back
Hungry Boy Three-Meat Pasta Bake Recipe

Hungry Boy Three-Meat Pasta Bake

A generous baked pasta casserole layered with ground beef, Italian sausage, pepperoni, marinara, ricotta, mozzarella, and Parmesan. This filling dinner serves 8 and is ideal for family meals, casual entertaining, or leftovers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 16 ounces Penne, ziti, or rigatoni
  • 1 tablespoon Olive oil
  • 1 Medium yellow onion, diced
  • 2 Garlic cloves, minced
Three Meats
  • 1 pound Lean ground beef
  • 1 pound Mild or hot Italian sausage, casings removed
  • 5–6 ounces Sliced pepperoni, cut into quarters
  • 1 32-ounce jar or can Marinara sauce
Cheese Layer
  • 15 ounces Whole-milk ricotta cheese
  • 1 Large egg
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 2 cups Shredded mozzarella cheese
  • 1/2 cup Grated Parmesan cheese

Method
 

Step-by-Step
  1. Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish. Set the dish aside while you prepare the pasta, sauce, and ricotta mixture.
  2. Bring a large pot of water to a boil and season it generously with salt. Cook the pasta until it is just shy of al dente, usually 1–2 minutes less than the package directions, then drain it well.
  3. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes, until it begins to soften, then stir in the minced garlic.
  4. Add the ground beef and Italian sausage to the skillet. Cook for 8–10 minutes, breaking the meat into small pieces, until browned throughout; drain excess fat if necessary.
  5. Stir the quartered pepperoni and marinara sauce into the browned meat. Let the mixture simmer for 3–5 minutes so the sauce warms and the pepperoni flavors the mixture.
  6. In a medium bowl, combine the ricotta, egg, Italian seasoning, 1/2 teaspoon salt, and black pepper. Mix until creamy and evenly blended.
  7. Combine the drained pasta with about two-thirds of the meat sauce. Stir gently until the pasta is coated without breaking the noodles.
  8. Layer half of the pasta mixture in the prepared baking dish. Add half of the ricotta mixture, half of the remaining meat sauce, and half of the mozzarella in an even layer.
  9. Repeat the layers with the remaining pasta, ricotta mixture, meat sauce, and mozzarella. Finish by sprinkling the grated Parmesan evenly over the top.
  10. Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 10–15 minutes, until the casserole is bubbling and lightly browned.
  11. Let the pasta bake rest for 10 minutes before serving. This brief rest helps the sauce and cheese layers set, making the casserole easier to portion.

Notes

Use pasta that is slightly undercooked because it continues cooking in the sauce during baking. Store leftovers covered in the refrigerator and reheat individual portions until hot.