There’s something truly special about a warm, cheesy, and hearty baked pasta dish, and my beloved Pizzagna Recipe has captured that spirit perfectly. Combining rich layers of savory meat sauce, creamy ricotta, and melty mozzarella with tender lasagna noodles, this dish is a celebration of Italian comfort food at its finest. Whether you’re feeding a crowd or simply craving a soul-satisfying meal, this Pizzagna Recipe is your new go-to for dinner magic.
Ingredients You’ll Need
The beauty of this Pizzagna Recipe lies in its simplicity and the quality of its ingredients. Each component plays a crucial role, from the succulent ground meats adding depth, to fresh herbs infusing vibrant flavor, and the cheeses bringing irresistible creaminess and richness to each bite.
- 12 ounces dried lasagna noodles: Make sure to cook them al dente so they hold up perfectly in layers without getting mushy.
- 2 tablespoons olive oil: Adds depth to the meat sauce and helps in softening onions and garlic.
- 1 pound ground beef: Provides hearty, savory flavor and texture to the meat sauce.
- 1/2 pound Italian sausage casings removed: Adds spice and richness, balancing the beef beautifully.
- 1 small onion finely chopped: Brings subtle sweetness and aroma when softened properly.
- 3 cloves garlic minced: Fresh garlic sharpens and enhances the sauce’s complexity.
- 4 cups tomato sauce: The base of the sauce, giving moisture and bright tomato flavor.
- 2 tablespoons tomato paste: Concentrates the tomato richness for that deep, satisfying taste.
- 1 teaspoon salt: Essential for seasoning all layers and drawing out flavors.
- 1/2 teaspoon black pepper: Gives a slight, warming bite to the sauce.
- 1 teaspoon dried oregano: A classic Italian herb that complements the tomato perfectly.
- 1 teaspoon dried basil: Adds a fresh, aromatic herbal note.
- 15 ounces ricotta cheese: Brings creamy texture and mild flavor that balances the sauce.
- 1 large egg lightly beaten: Binds the ricotta mixture for smooth layering.
- 2 cups shredded mozzarella cheese: Melts beautifully, providing that irresistible stretchy cheese factor.
- 1/2 cup grated Parmesan cheese: Adds sharp, nutty flavor and a golden finish.
- 2 tablespoons fresh parsley chopped: Finishes the ricotta with a fresh, bright touch.
How to Make Pizzagna Recipe
Step 1: Prepare the Lasagna Noodles
Start by boiling a large pot of salted water and cook the dried lasagna noodles until they’re al dente—this ensures they’ll hold their shape through baking and layering without becoming too soft or sticky. Once cooked, drain them carefully and set them aside, ready for assembling your delicious layers.
Step 2: Make the Meat Sauce
In a large skillet over medium heat, warm the olive oil, then brown the ground beef and Italian sausage, breaking the meat up with a spoon as it cooks to ensure even browning. Once the meat is nicely browned, add the finely chopped onion and cook until it softens to sweetness, about 3 to 4 minutes. Toss in the minced garlic and cook for about 30 seconds until fragrant, careful not to burn it.
Next, stir in the tomato sauce, tomato paste, salt, black pepper, oregano, and basil. Let this simmer gently for 10 minutes, allowing all those flavors to meld into a rich and robust meat sauce that will be the star of your pizzagna.
Step 3: Mix the Ricotta Layer
In a mixing bowl, combine the ricotta cheese with the lightly beaten egg, half of the Parmesan cheese, and chopped parsley. This mixture adds creamy texture and a lovely herbal freshness to contrast the savory sauce and melty cheeses on top.
Step 4: Assemble the Pizzagna
Grease a 9×13-inch baking dish lightly to prevent sticking, then spread a thin layer of the meat sauce evenly on the bottom. Lay down the first layer of noodles, then spread a layer of the ricotta mixture, followed by more meat sauce and a generous sprinkle of shredded mozzarella. Repeat these layers until all ingredients are used up, finishing with a final layer of meat sauce topped with remaining mozzarella and Parmesan for a golden, bubbly crust.
Step 5: Bake to Perfection
Cover the assembled pizzagna tightly with foil and bake at 375°F for 30 minutes to keep the moisture locked in. Then remove the foil and bake for an additional 15 minutes uncovered, allowing the cheese on top to brown beautifully and bubble invitingly. Once out of the oven, let it rest for 10 minutes before slicing to let the layers set and make serving easier.
How to Serve Pizzagna Recipe
Garnishes
To add just a little something extra, sprinkle freshly chopped parsley or basil on top right before serving—it brings a pop of color and a fresh herbal kick that brightens the dish beautifully.
Side Dishes
Pizzagna is hearty on its own, but pairing it with a crisp green salad or roasted vegetables helps balance the meal with freshness and crunch. Garlic bread or a simple bruschetta also complements this layered pasta masterpiece perfectly for a classic Italian feast.
Creative Ways to Present
For a fun twist, serve pizzagna in individual ramekins for elegant portions that keep each serving intact and look charming on the plate. Alternatively, layer the ingredients in clear glass dishes before baking so guests can admire the colorful strata of noodles, cheese, and sauce.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover pizzagna in an airtight container in the refrigerator for up to 3 days. It tastes even better the next day as the flavors continue to meld and deepen overnight.
Freezing
This Pizzagna Recipe freezes beautifully. Wrap tightly with plastic wrap and aluminum foil or store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture and flavor.
Reheating
Reheat leftover pizzagna in the oven at 350°F covered with foil to prevent drying out, for about 20-25 minutes or until heated through. You can also microwave individual slices, but covering to keep moisture helps maintain that perfect soft, cheesy texture.
FAQs
Can I use different types of meat in the Pizzagna Recipe?
Absolutely! You can substitute ground pork or even ground turkey if you prefer a lighter option. Some traditional variations also include sliced hard-boiled eggs between layers, which adds extra protein and a unique texture.
Do I need to pre-cook the lasagna noodles?
Yes, for this recipe it’s best to boil the noodles until al dente to ensure the layers hold up well and the noodles don’t turn mushy during baking.
Can I make the Pizzagna Recipe vegan or vegetarian?
While this version is omnivore-friendly, you can make a vegetarian version by swapping the meat for sautéed vegetables or plant-based meat substitutes and using vegan cheeses if desired.
How far in advance can I prepare pizzagna before baking?
You can assemble the entire dish a day ahead, cover it tightly, and refrigerate. Baking the next day often enhances the flavors, making it even more delicious!
What’s the best way to get a bubbly, golden top on my pizzagna?
Removing the foil during the last 15 minutes of baking allows the cheese to brown beautifully while keeping the dish moist underneath.
Final Thoughts
I genuinely hope you fall in love with this Pizzagna Recipe as much as I have. It’s a heartwarming, delicious dish that brings comfort and joy to the table, whether for a special occasion or a cozy family dinner. So grab your ingredients and get ready to create layers of pure Italian bliss everyone will rave about!
Print
Pizzagna Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Pizzagna is a hearty Italian baked pasta dish that combines layers of tender lasagna noodles, rich meat sauce made from ground beef and Italian sausage, creamy ricotta cheese mixture, and melted mozzarella topped with Parmesan. This comforting casserole is perfect for family dinners and can be made ahead to enhance the flavors.
Ingredients
Pasta
- 12 ounces dried lasagna noodles
Meat Sauce
- 2 tablespoons olive oil
- 1 pound ground beef
- 1/2 pound Italian sausage, casings removed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Cheese Mixture & Topping
- 15 ounces ricotta cheese
- 1 large egg, lightly beaten
- 2 tablespoons fresh parsley, chopped
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pizzagna later.
- Cook Noodles: Bring a large pot of salted water to a boil. Add the dried lasagna noodles and cook until al dente, usually about 8 to 10 minutes. Drain the noodles and set them aside to cool slightly.
- Prepare Meat Sauce: Heat the olive oil in a large skillet over medium heat. Add the ground beef and Italian sausage, breaking the meat up with a spoon. Cook until browned and cooked through.
- Add Vegetables and Simmer Sauce: Stir in the chopped onion and cook for 3 to 4 minutes until softened. Then add minced garlic and cook for an additional 30 seconds until fragrant. Pour in the tomato sauce and tomato paste, then season with salt, black pepper, dried oregano, and dried basil. Reduce heat and let the sauce simmer gently for 10 minutes, allowing flavors to meld.
- Mix Ricotta Filling: In a medium bowl, combine the ricotta cheese, lightly beaten egg, half of the grated Parmesan cheese, and chopped fresh parsley. Stir well to form a creamy, cohesive mixture.
- Assemble Pizzagna: Lightly grease a 9×13-inch baking dish. Spread a thin layer of the meat sauce on the bottom to prevent sticking. Then layer cooked lasagna noodles over the sauce. Spread a portion of the ricotta mixture over the noodles, followed by a layer of meat sauce and a generous sprinkle of shredded mozzarella cheese. Repeat layering (noodles, ricotta, meat sauce, mozzarella) until all ingredients are used, finishing with a top layer of meat sauce, mozzarella, and the remaining Parmesan cheese.
- Bake Covered: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes to heat through and allow flavors to blend.
- Finish Baking Uncovered: Remove the foil and continue baking for another 15 minutes to brown the cheese topping and create a bubbly, golden crust.
- Rest and Serve: Remove pizzagna from the oven and let it rest for 10 minutes before slicing. This helps the layers set and makes it easier to serve. Enjoy warm.
Notes
- Pizzagna is heartier and thicker than traditional lasagna, often packed with more meat and cheese layers.
- For enhanced flavor, prepare the pizzagna a day ahead and refrigerate; it tastes even better the next day.
- You can substitute ground pork for Italian sausage or mix both for a different twist.
- Adding sliced hard-boiled eggs between the layers is a classic traditional variation to try.
