Italian · Dinner
Baked Layered Meat Pasta (No-Chop)
Baked Layered Meat Pasta (No-Chop) is a single-serving Italian beef pasta bake. Ground beef simmers in food-processor-pulsed canned tomatoes with garlic and oregano, then layers with ricotta and mozzarella between cooked pasta shells. Oven-baked until golden and bubbling, it delivers rich, cheesy, umami-driven Italian comfort with zero knife work.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
717Calories
48.3gProtein
40.5gFat
34.8gCarbs
8.1gSugar
3.9gFiber
1311mgSodium
155mgChol
17.7gSat Fat
1041mgPotassium
491mgCalcium
4.9mgIron
3.6mcgVitamin B12
10mgVitamin C
comfort-food
protein-rich
no-chop
Instructions
1
Prep
Cook pasta shells in salted boiling water over high heat for 8 minutes until tender, then drain. Pulse canned tomatoes in a food processor for 10 seconds until smooth.
2
Sear
Heat olive oil in a skillet over medium-high heat and brown ground beef for 5 minutes, breaking it apart until no pink remains and edges brown.
3
Bloom
Press garlic into the skillet, add tomato paste and oregano, and cook over medium heat for 1 minute until the raw garlic smell fades.
4
Build
Layer half the pasta, half the meat sauce, dollops of ricotta, and torn mozzarella in an oven-safe dish. Repeat with remaining pasta, sauce, and mozzarella. Bake at 400°F (200°C) for 20 minutes until cheese melts and top turns golden brown with bubbling edges.
5
Plate
Let stand 5 minutes, scatter shaved parmesan over the top, and serve straight from the dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g ground beef
- 3 1/2 oz50g, about 3/4 cup dry pasta shells
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 3 1/2 oz100g ricotta cheese
- 3 oz86g mozzarella cheese
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp parmesan cheese
