Baked Layered Pasta with Creamy Beef Sauce

Why You’ll Love This Recipe

Incredible Value: Built using extremely affordable, common ingredients.
Total Comfort: Rich, cheesy, and deeply savory—a guaranteed crowd-pleaser.
Hearty and Filling: The combination of creamy filling, meat, and pasta satisfies even the biggest appetite.
Freezer Friendly: Perfect for making ahead and freezing for future busy nights.
Easy Assembly: Quick prep and then the oven handles the long cook time

Tip: Make sure the soft-block tangy dairy spread is fully softened to room temperature before mixing it with the other cheeses. This prevents lumps in the final creamy layer!
Substitution: Swap the finely milled bovine meat for ground Italian sausage or ground turkey for a different flavor profile.
Add-ins: Sauté a large, diced bell pepper or a handful of fresh mushrooms with the meat for added texture and nutrition.
Dietary Swap: Use penne or rotini instead of the cylindrical wheat pasta for a shape that is easier for small children to eat.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Freezer Notes: Assemble the entire casserole (up to the baking step), cover tightly with plastic wrap and foil, and freeze for up to 4 months. Thaw in the fridge overnight before baking as directed.

Set the oven temperature to preheat at 350 degrees.
Prepare the thin, cylindrical wheat pasta to your preferred tenderness, then thoroughly drain all cooking liquid.
Add the finely milled bovine meat to a skillet over medium-high heat on the stovetop and cook until completely browned. Ensure all excess rendered fat is discarded.
Combine the pre-seasoned tomato sauce and the browned meat, mixing well to integrate.
In a separate bowl, integrate the soft-block tangy dairy spread, small-curd soured milk cheese, and cultured dairy cream, stirring until the mixture is uniform.
Distribute the melted clarified dairy fat evenly across the base of a 9×13 inch baking vessel.
Transfer half of the cooked cylindrical wheat pasta to the baking dish to form the first layer.
Gently spread the creamy filling mixture across the top of the pasta base.
Arrange the remainder of the cooked pasta in a second layer over the creamy filling.
Pour the entire meat and sauce mixture evenly over the top of the second pasta layer.
Bake the casserole for 30 minutes. Remove the dish, generously sprinkle the grated, aged hard Italian curd over the surface, and return to the oven for an additional 15 minutes before serving.