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© Meredith Corporation. All rights reserved. Used with permission.
Cook beef, onion and garlic in a large Dutch oven over medium heat until beef is browned; drain fat. Stir in undrained tomatoes, tomato sauce, 3/4 teaspoon salt and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally. Uncover; cook 15 minutes more, stirring occasionally.
Meanwhile, cook noodles according to package directions or until tender, but still firm (al dente). Drain; rinse with cold water. Drain well.
Preheat oven to 375°F. For filling, in a medium bowl, whisk together ricotta, egg, 1/4 cup Parmigiano-Reggiano, milk, parsley, basil, oregano and the remaining 1/4 teaspoon salt until well combined. Set aside.
Drizzle the bottom of a 3-quart rectangular baking dish with olive oil. Arrange 3 of the noodles in a single layer in the bottom of the dish. Spread with one-fourth of the filling. Top with one-fourth of the sauce. Repeat with 3 more layers. Sprinkle top with remaining Parmigiano-Reggiano. Cover with a piece of parchment brushed with olive oil, coated-side down; seal tightly with foil.
Bake 30 minutes. Uncover; bake 15 minutes more or until cheese is golden brown and mixture is bubbly. Let stand at least 20 minutes before serving.