Beef Ricotta Casserole
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3.82 from 65 votes

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. Who doesn't love a quick and easy casserole during busy weeknights?
Course Main Entree
Cuisine Italian
Keyword beef, casserole, ground beef
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 287kcal
Author Carrie's Experimental Kitchen


  • 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


  • Preheat oven to 375 degrees F. 
  • 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. 
  • Add the tomato sauce and vinegar and simmer on low for 5 minutes. Add the mixture to a 2qt. oven safe casserole dish. 
  • 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. 


Calories: 287kcal | Carbohydrates: 8g | Protein: 31g | Fat: 14g | Cholesterol: 74mg | Sodium: 324mg | Potassium: 107mg | Fiber: 1g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 0.8mg | Calcium: 430mg | Iron: 2.2mg