Portland's Perilous Pasta Bake
Inspired by the industrial heart of the city, this hearty pasta bake is robust and satisfying, designed to fuel you through any long night. Layers of rich meat sauce, perfectly cooked pasta, and a blanket of molten cheese make this a comforting classic with a perilous edge – it's so good, you won't want to stop eating!
Directions
- 1
In a large skillet or Dutch oven, brown the ground meat over medium-high heat. Drain excess fat.
- 2
Add the chopped onion and minced garlic to the skillet and cook until softened, about 5-7 minutes.
- 3
Stir in the crushed tomatoes, tomato sauce, red wine (if using), Italian seasoning, red pepper flakes (if using), and sugar. Season with salt and pepper.
- 4
Bring to a simmer, then reduce heat to low, cover, and let the sauce cook for at least 30 minutes, or up to 1 hour, stirring occasionally.
- 5
While the sauce simmers, cook the pasta according to package directions until al dente. Drain well.
- 6
In a medium bowl, combine the ricotta cheese, egg, and 1/2 cup grated Parmesan cheese. Mix well.
- 7
Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- 8
Spread about 1 cup of meat sauce on the bottom of the prepared baking dish.
- 9
Layer half of the cooked pasta over the sauce. Top with half of the ricotta mixture, spreading evenly.
- 10
Spoon half of the remaining meat sauce over the ricotta, then sprinkle with 1 cup of mozzarella cheese.
- 11
Repeat with the remaining pasta, ricotta mixture, meat sauce, and sprinkle with the remaining 1 cup of mozzarella and additional Parmesan cheese.
- 12
Bake for 25-30 minutes, or until bubbly and the cheese is golden brown.
- 13
Let stand for 10 minutes before serving to allow it to set.