Spicy Lasagna Hotdish Recipe

Introduction

This Spicy Lasagna Hotdish combines hearty Italian flavors with a comforting casserole style. It’s layered with seasoned meats, tender noodles, and a blend of rich cheeses kicked up with a touch of heat. Perfect for a family dinner that satisfies both spice lovers and pasta fans.

Ingredients

• 12 oz. Mafalda Pasta
• 1 lb. Hot Italian Pork Sausage
• 1 lb. Lean Ground Beef
• 1 Large Onion, diced
• 4 cloves Garlic, minced
• 1 can (28 oz.) Diced Tomatoes, drained
• 1 can (14 1/2 oz.) Tomato Sauce
• 1 can (6 oz.) Tomato Paste
• 2 tsp. Dried Oregano
• 2 tsp. Dried Basil
• 1 tsp. Dried Thyme
• 3/4 tsp. Crushed Red Pepper Flakes, or to taste
• 1/8 tsp. Cayenne Powder
• 1 1/2 tsp. Kosher Salt, divided
• 1/4 tsp. Ground Black Pepper
• 15 oz. Ricotta Cheese
• 1 Large Egg
• 4 cups Shredded Mozzarella Cheese, divided
• 3/4 cup Grated Parmesan Cheese, divided
• 2 Tbsp. Minced Fresh Parsley, plus more for garnish
• 1/2 cup Shredded Sharp Cheddar Cheese

Instructions

1. Step 1: Cook the mafalda pasta according to package directions until just al dente. Drain and rinse under cold water to stop cooking. Let drain thoroughly.
2. Step 2: In a large skillet with tall sides over medium to medium-high heat, brown the pork sausage and ground beef, breaking up clumps as it cooks. When mostly cooked through with some pink remaining, drain excess fat.
3. Step 3: Add diced onion and minced garlic to the skillet. Cook until onions are softened and translucent, about 5 to 7 minutes.
4. Step 4: Stir in drained diced tomatoes, tomato sauce, and tomato paste. Add oregano, basil, thyme, crushed red pepper flakes, cayenne, 1 teaspoon kosher salt, and black pepper. Simmer over medium-low heat for 30 minutes, stirring occasionally.
5. Step 5: Fold the drained noodles into the sauce mixture. Spread half of this mixture in a large casserole dish.
6. Step 6: Preheat your oven to 375°F (190°C).
7. Step 7: In a medium bowl, whisk ricotta and egg together until smooth. Stir in 2 cups shredded mozzarella, 1/2 cup Parmesan, 2 tablespoons minced parsley, and 1/2 teaspoon kosher salt. Spread this ricotta mixture evenly over the noodles in the casserole, leaving a 1-inch border around edges.
8. Step 8: Top the ricotta layer with the remaining noodle and meat mixture.
9. Step 9: Cover the dish with foil and bake for 30 minutes, until it begins to bubble.
10. Step 10: Remove foil. Sprinkle remaining 2 cups mozzarella and shredded cheddar cheese evenly on top. Then sprinkle with the remaining 1/4 cup Parmesan. Bake uncovered for 10 to 15 minutes until cheeses are melted and hotdish bubbles hot.
11. Step 11: Place the hotdish under the broiler for a few minutes until the cheese browns to your liking. Watch carefully to avoid burning.
12. Step 12: Remove from oven, sprinkle with extra fresh minced parsley, and serve hot.

Tips & Variations

• Use mild Italian sausage and add more crushed red pepper if you prefer extra heat. Substitute turkey sausage for a leaner option.
• Try using fresh herbs instead of dried for a brighter flavor.
• Swap mafalda pasta with rotini or rigatoni if unavailable.
• For a creamier ricotta layer, mix in a little grated Parmesan or a splash of milk.

Storage

Store leftovers tightly covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to preserve the melted cheese texture. You can also freeze the assembled hotdish before baking for up to 2 months; thaw overnight in the fridge before baking as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this hotdish ahead of time?

Yes, you can assemble the hotdish a day in advance and store it covered in the refrigerator. Bake just before serving for best results.

Can I use different pasta shapes?

Absolutely. Short pasta like rigatoni, penne, or rotini work well if mafalda is not available. Just be sure to cook pasta to al dente and drain well.

Spicy Lasagna Hotdish Recipe

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★★★★★

4.7 from 621 reviews

This Spicy Lasagna Hotdish is a comforting and hearty casserole featuring layers of al dente pasta, a flavorful blend of hot Italian sausage and ground beef, a rich tomato sauce infused with Italian herbs and spices, and a creamy ricotta cheese mixture topped with a melty blend of mozzarella, cheddar, and Parmesan. Baked to bubbly perfection and finished under the broiler for a golden cheese crust, this dish delivers a spicy twist on classic lasagna, perfect for family dinners or potlucks.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta

• 12 oz. Mafalda Pasta

Meat and Vegetables

• 1 lb. Hot Italian Pork Sausage
• 1 lb. Lean Ground Beef
• 1 Large Onion, Diced
• 4 large Garlic Cloves, Minced

Tomato Sauce

• 1 can (28 oz.) Diced Tomatoes, Drained
• 1 can (14 1/2 oz.) Tomato Sauce
• 1 can (6 oz.) Tomato Paste

Herbs and Spices

• 2 tsp. Dried Oregano
• 2 tsp. Dried Basil
• 1 tsp. Dried Thyme
• 3/4 tsp. Crushed Red Pepper Flakes (or to taste)
• 1/8 tsp. Cayenne Powder
• 1 1/2 tsp. Kosher Salt, Divided
• 1/4 tsp. Ground Black Pepper

Cheeses and Eggs

• 15 oz. Ricotta Cheese
• 1 Large Egg
• 4 cups Shredded Mozzarella Cheese, Divided
• 3/4 cup Grated Parmesan Cheese, Divided
• 2 tbsp. Minced Fresh Parsley, plus more for garnish
• 1/2 cup Shredded Sharp Cheddar Cheese

Instructions

1. Cook the pasta: Boil the Mafalda pasta according to the package directions until al dente. Drain the pasta in a colander set in the sink and rinse with cold water to stop the cooking process. Drain thoroughly and set aside.
2. Prepare the meat sauce: In a very large skillet with tall sides over medium to medium-high heat, brown the hot Italian pork sausage and lean ground beef, breaking up the meat as it cooks. When the meat is nearly cooked through with just a bit of pink remaining, drain and discard excess fat.
3. Saute onion and garlic: Add the diced onion and minced garlic to the skillet with the meat and cook for about 5 to 7 minutes until the onion is softened and translucent.
4. Add tomatoes and seasonings: Stir in the drained diced tomatoes, tomato sauce, tomato paste, oregano, basil, thyme, crushed red pepper flakes, cayenne powder, 1 teaspoon of kosher salt, and black pepper. Let the mixture simmer over medium-low heat for about 30 minutes, stirring occasionally.
5. Combine noodles with sauce: Fold the drained pasta noodles into the meat sauce mixture. Transfer half of this combined mixture to a large casserole dish, spreading it evenly.
6. Preheat oven: Set the oven temperature to 375°F (190°C) to prepare for baking.
7. Prepare the ricotta mixture: In a medium bowl, whisk together ricotta cheese and the large egg until smooth. Stir in 2 cups of shredded mozzarella, 1/2 cup of grated Parmesan, 2 tablespoons of minced fresh parsley, and 1/2 teaspoon kosher salt until evenly combined.
8. Layer the hotdish: Spread the ricotta cheese mixture evenly over the pasta layer in the casserole dish, leaving about a 1-inch border around the edges. Then, top the ricotta layer with the remaining half of the pasta and meat sauce mixture.
9. Bake covered: Cover the casserole dish with foil and bake in the preheated oven for 30 minutes, until the hotdish is hot and beginning to bubble around the edges.
10. Add cheese toppings and finish baking: Remove the foil and sprinkle the top with the remaining 2 cups of shredded mozzarella, the shredded cheddar, and the remaining 1/4 cup Parmesan cheese. Return the dish to the oven and bake uncovered for another 10 to 15 minutes until the cheeses are melted and the hotdish is bubbling.
11. Broil for a golden crust: Place the hotdish under the oven broiler for a few minutes, watching carefully, until the cheese topping is browned and bubbly to your liking.
12. Garnish and serve: Remove from the oven and sprinkle additional minced fresh parsley over the top. Serve the hot spicy lasagna hot and enjoy!

Notes

• Using Mafalda pasta brings a unique texture and shape that holds the sauce well, but rigatoni or penne can be substituted.
• Adjust the amount of crushed red pepper flakes and cayenne powder to control the spice level to your preference.
• Draining the pasta and rinsing with cold water stops overcooking and prevents the noodles from sticking.
• Be sure to drain excess fat from the browned meats to avoid a greasy hotdish.
• Letting the hotdish rest a few minutes after baking will help everything set for easier serving.

Keywords: spicy lasagna, hotdish, Italian casserole, baked pasta, sausage lasagna, spicy casserole