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1
Preheat oven to 375 F.
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2
Into a large bowl, combine the ricotta, half the Parmesan cheese, and a sprinkle of salt and pepper.
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3
Add the pasta and 1 1/2 cups of the marinara to the ricotta mixture, and stir to combine.
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4
The mixture should be creamy and still have lots of whole chunks of ricotta.
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5
Pour half of the pasta mixture into the bottom of a large baking dish (9x13 and at least 3 inches deep, or you can use two smaller dishes).
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6
Top with half of the remaining marinara and half of the mozzarella.
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7
Add the second half of the pasta mixture to the baking dish.
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8
Top with the remaining marinara, then the remaining mozzarella, then the remaining Parmesan cheese.
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9
Bake at 375 F for 20-30 minutes or until bubbly and slightly brown on top.
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10
Tips: Feel free to add cooked ground beef (as much as you like) into the marinara sauce if youd like!
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11
This can be kept in the fridge covered for 3 days before baking, or frozen and then baked from frozen (covered in foil) for 1 hour until bubbly.
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12
For the quick homemade marinara:
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13
In a large skillet, add the chopped onion with crushed red pepper and olive oil over medium heat.
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14
Stir for 3 minutes until onion starts to soften, then add garlic and stir one minute more.
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15
Add crushed or whole tomatoes with their juices, a sprinkle of salt, and a pinch of sugar.
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16
Stir until bubbly, taste, and use however youd like!
