Ingredients
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1 (12 ounce) box jumbo pasta shells
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¼ cup extra-virgin olive oil, divided
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1 pound ground sirloin
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1 pound Italian sausage, hot or sweet
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1 small yellow onion, finely chopped
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6 cloves garlic, thinly sliced
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1 (26 ounce) jar prepared marinara sauce
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1 cup loosely packed fresh basil leaves
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½ teaspoon crushed red pepper flakes
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1 (15 ounce) container whole milk ricotta cheese
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¼ cup finely grated Parmigiano-Reggiano plus additional for serving
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¼ cup heavy whipping cream
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1 teaspoon kosher salt
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1 ½ cups shredded part-skim mozzarella cheese
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cooking spray
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Set a rack in the center of the oven, about 10 inches from the heat source.
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Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until almost tender, about 7 minutes. Drain pasta in a colander. Return to pot and toss with 1 tablespoon oil.
![Shells drained in colander and water set aside.]()
Dotdash Meredith Food Studios
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Meanwhile, heat remaining 3 tablespoons oil in a large Dutch oven over medium-high heat. Add sirloin and sausage and cook, undisturbed, until bottom side is lightly browned, about 6 minutes. Stir, and continue to cook, stirring and breaking up meat into smaller pieces with a wooden spoon, until cooked through, about 4 minutes.
![Meat cooking in dutch oven until browned.]()
Dotdash Meredith Food Studios
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Reduce heat to medium. Add onion and garlic, and cook, stirring often, until softened, about 4 minutes.
![Add garlic and onions to meat, stirring until softened.]()
Dotdash Meredith Food Studios
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Stir in marinara sauce, basil, and crushed red pepper. Remove ragu from heat.
![Stir in marinara sauce, basil and crushed red pepper to meat mixture.]()
Dotdash Meredith Food Studios
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Stir together ricotta, Parmigiano-Reggiano, cream, and salt in a bowl.
![Ricotta, parmesan, cream and salt stirred together in a bowl.]()
Dotdash Meredith Food Studios
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To assemble, spread about 2 cups of the ragu in the bottom of a 13- x 9-inch baking dish. Spoon 1/2 of the pasta over sauce. Dollop half of the ricotta mixture over pasta, and sprinkle with 1 cup mozzarella cheese. Spoon remaining pasta over mozzarella cheese. Spread remaining ragu over pasta mixture, and dollop with remaining ricotta mixture. Top with remaining 1/2 cup mozzarella cheese. Cover lasagna with a large sheet of aluminum foil that's been lightly sprayed with cooking spray (to prevent the cheese from sticking to it).
![Start assembling the layers in the baking dish.]()
Dotdash Meredith Food Studios
![Top with remaining cheese and cover with foil.]()
Dotdash Meredith Food Studios
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Bake in preheated oven for 30 minutes. Remove from oven and remove foil. Increase oven temperature to broil with rack about 10 inches from heat source; preheat 5 minutes. Return baking dish to oven. Broil until cheese is browned in spots, 5 to 8 minutes.
![Bake until done, and then broil till cheese starts to brown.]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 914 | Calories |
| 56g | Fat |
| 65g | Carbs |
| 37g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 914 | |
| % Daily Value * | |
| Total Fat 56g | 71% |
| Saturated Fat 23g | 113% |
| Cholesterol 131mg | 44% |
| Sodium 4559mg | 198% |
| Total Carbohydrate 65g | 24% |
| Dietary Fiber 5g | 19% |
| Protein 37g | 74% |
| Potassium 867mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
