Lasagna Casserole


Lasagna Casserole

15 Min
35 Min

Lasagna and casseroles: two classic dishes that never go out of style. You're sure to please the entire family when you whip up this meat lasagna dish.

What You'll Need

  • 8 ounces uncooked rotini pasta
  • 1 pound ground chuck
  • 1/2 teaspoon salt
  • 1 (15-ounce) can tomato sauce
  • 1 (10-ounce) can diced tomatoes and green chilies with garlic, oregano, and basil
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup ricotta cheese
  • 4 cups (16 ounces) shredded mozzarella cheese, divided
  • 1/4 cup chopped fresh parsley or 1 tablespoon dried parsley

What to Do

  1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain and place in greased 9- x 13-inch baking dish. Cover and set aside.
  2. While pasta cooks, cook beef and salt in large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Meanwhile, stir together tomato sauce and diced tomatoes and chilies.
  3. Stir together cream cheese, ricotta cheese, 2 cups mozzarella cheese, and parsley; spoon beef mixture and cheese mixture over pasta, spreading to reach edges of dish. Pour tomato mixture over cheese mixture. Sprinkle with remaining 2 cups mozzarella cheese. Bake, uncovered, 30 minutes or until bubbly. Let stand 10 minutes before cutting.



Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 770
  • Calories from Fat 442
  • Total Fat 49g 76 %
  • Saturated Fat 27g 135 %
  • Trans Fat 0.7g 0 %
  • Protein 43g 87 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 181mg 60 %
  • Sodium 1,275mg 53 %
  • Total Carbohydrates 39g 13 %
  • Dietary Fiber 2.5g 10 %
  • Sugars 6.5g 0 %

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6 cups of cheese total means 1 serving is a whole cup of cheese at 6 servings!!!!

If you feel this has too much cheese for your personal taste, don't make it. Have you made it? No? How can you rate it?

Was this comment helpful? NO! Why can't we vote NO on the comments anymore? But if one would like to make this recipe and have doubts about the amount of cheese, use half full fat and half no fat cheeses and the problem is solved, for reasonable people. There are so many more ways to make a recipe work for YOU other than complain about them.

Some of these recipes are wonderful---Thank you! (Simple, too!)


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