Carrie’s Experimental Kitchen

Beef Ricotta Casserole

 

Lean ground beef combined with mushrooms, onion, and garlic in a balsamic tomato sauce; then topped with a mixture of Ricotta, Mozzarella and Parmesan cheeses and baked until golden brown.

Lean ground beef combined with mushrooms, onion and garlic in a balsamic tomato sauce; then topped with a mixture of Ricotta, Mozzarella and Parmesan cheeses and baked until golden brown. Who doesn't love a quick and easy casserole during busy weeknights?

Jump to Recipe

Who doesn’t love a quick and easy casserole during the week? I certainly can appreciate them. The beauty is that you can prepare most of it the night before; then bake it when you get home from work while you’re decompressing from your day. Some of my favorites this time are year are this chicken casserole and this one with sausage. However, this Beef Ricotta Casserole is a spin on my Irish Cottage Pie and it was fabulous!

Beef Ricotta Casserole

For the inside filling of this recipe, you’ll need lean ground beef, mushrooms, red onion, garlic, your favorite tomato sauce, and balsamic vinegar. I used 90/10 beef, but you could also substitute ground chicken or lean ground turkey. Start by browning the ground beef in a skillet on top of the stove; then once brown, add the vegetables and sauté for 2-3 minutes until the mushrooms start to soften.

Next, add the tomato sauce and vinegar and mix well and let simmer for about 5 minutes before adding to a 2qt. oven safe casserole dish.

Lean ground beef combined with mushrooms, onion and garlic in a balsamic tomato sauce; then topped with a mixture of Ricotta, Mozzarella and Parmesan cheeses and baked until golden brown. Who doesn't love a quick and easy casserole during busy weeknights?

Next, you need to combine the topping; which consists of Ricotta, Mozzarella and Parmesan cheeses mixed with fresh chopped oregano and rosemary. Once combined, place on top of the meat mixture; then bake at 375° F for 30 minutes until hot and bubbly. Easy right? You can even prepare this the night before; then bake when you’re ready to serve.

Lean ground beef combined with mushrooms, onion and garlic in a balsamic tomato sauce; then topped with a mixture of Ricotta, Mozzarella and Parmesan cheeses and baked until golden brown. Who doesn't love a quick and easy casserole during busy weeknights?

We loved this twist on the Irish classic and the flavor of this Beef Ricotta Casserole was incredible. This recipe is enough to serve 6 people and we ate ours with a tossed salad; though you could also cook up some of your favorite pasta or garlic bread to go with it as well. ~Enjoy!

Lean ground beef combined with mushrooms, onion and garlic in a balsamic tomato sauce; then topped with a mixture of Ricotta, Mozzarella and Parmesan cheeses and baked until golden brown. Who doesn't love a quick and easy casserole during busy weeknights?

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3.95 from 19 votes
Beef Ricotta Casserole
Beef Ricotta Casserole
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Lean ground beef combined with mushrooms, onion and garlic in a balsamic tomato sauce; then topped with a mixture of Ricotta, Mozzarella and Parmesan cheeses and baked until golden brown. Who doesn't love a quick and easy casserole during busy weeknights?

Course: Main Entree
Servings: 6
Calories: 287 kcal
Author: Carrie's Experimental Kitchen
Ingredients
  • 1 lb. extra lean ground beef
  • 8 oz. sliced mushrooms
  • 1/4 red onion, small dice
  • 2 cloves garlic, minced
  • 1 c. tomato sauce
  • 1 tbsp. balsamic vinegar
  • 15 oz. part skim ricotta cheese
  • 1/2 c. shredded part skim mozzarella cheese
  • 1 tbsp. grated parmesan cheese
  • 2 tsp. fresh oregano, chopped
  • 2 tsp. fresh rosemary, chopped
Instructions
  1. Preheat oven to 375 degrees F. 

  2. Brown the ground beef in a large skillet over medium high heat until brown and cooked through; then add the mushrooms, onion and garlic. Saute for 2-3 minutes until the mushrooms start to soften. 

  3. Add the tomato sauce and vinegar and simmer on low for 5 minutes. Add the mixture to a 2qt. oven safe casserole dish. 

  4. In a medium bowl, combine the three cheeses, oregano and rosemary; mix well. Add the mixture on top of the meat mixture; then bake for 30 minutes until hot and bubbly. 

Recipe Notes

 

Nutrition Facts
Beef Ricotta Casserole
Amount Per Serving
Calories 287 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Cholesterol 74mg 25%
Sodium 324mg 14%
Potassium 107mg 3%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 31g 62%
Vitamin A 9%
Vitamin C 1%
Calcium 43%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

*Nutritional information is based on specific ingredients and products used in this recipe and was calculated by MyFitnessPal.com; which may not be 100% accurate. 

©2018 Carrie's Experimental Kitchen. Unauthorized use and/or duplication of this material without express and written permission from this blog’s owner is strictly prohibited. Please contact the owner for any licensing inquiries for commercial use, publication and/or general distribution.

Original recipe can be found at www.carriesexperimentalkitchen.com

 

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What is your favorite weeknight casserole?

 

 

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20 Comments

  1. techlazy.com
    May 2, 2017 at 12:36 pm - Reply

    I love ground beef dishes. This looks delicious!

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  9. Amy
    May 20, 2018 at 8:13 pm - Reply

    Could you add a pasta to this?

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    June 4, 2018 at 10:02 pm - Reply

    […] 1. Beef Ricotta Casserole […]

  11. kim
    July 2, 2018 at 3:10 pm - Reply

    Do you use plain tomato sauce, or a seasoned marinara sauce?

    • Carrie's Experimental Kitchen
      July 2, 2018 at 3:17 pm - Reply

      Hi Kim, I used seasoned homemade marinara sauce so if you’re using plain tomato sauce, I’d add some herbs like basil, oregano and/or parsley. Enjoy!

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    August 11, 2018 at 7:58 am - Reply

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  13. Heather
    August 15, 2018 at 3:27 pm - Reply

    Would leaving the balsamic vinaigrette out affect the flavor greatly?

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    August 19, 2018 at 12:27 pm - Reply

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  15. Alexis
    September 16, 2018 at 2:49 am - Reply

    Would it be okay for me to use a rectangular 13×9 glass dish instead?

    Would it change the quality of the recipe?

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