Baked Lasagna Bowls


  • 5 cups warmed Bolognese or marinara sauce, or your favorite jarred sauce
  • 1 lb. dried cavatappi, shells, or radiatori
  • 1½ cups part-skim ricotta cheese, divided
  • 2 tsp. dried Italian herbs
  • 1 cup grated mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Chopped parsley, for garnish (optional)


  1. Preheat your oven to 375°. Boil the pasta 1 minute less than the package instructs for al dente.
  2. Mix the herbs into the ricotta cheese and set aside 4 tbsp.
  3. Drain the pasta well. Mix in 3 cups of the sauce and all but the 4 tbsp. of the ricotta cheese. Divide the mixture into 4 servings (just eyeball it). Into 4 ~20-oz. oven-safe bowls, layer ¼ cup of sauce, 1 serving of the pasta/sauce/ricotta mixture, another ¼ cup of sauce, and ¼ cup of mozzarella cheese. Sprinkle with 1 tbsp. of Parmesan cheese.
  4. Set the bowls onto a baking sheet and place into the oven. Bake for 15 minutes, or until bubbly. Remove from the oven and top each bowl with 1 tbsp. of the herbed ricotta. Sprinkle with a pinch of parsley, if you’d like. Serve.


Cover with plastic wrap, pressing down against the surface of the dish. Wrap tightly with foil. Wrap extra herbed ricotta cheese in plastic wrap, then in a freezer bag; freeze near the lasagna bowls.
Put the bowls and the herbed ricotta into the fridge 1 day before you plan to eat them. Before you bake: pull off the plastic wrap and recover the bowls with foil. Bake at 375° for 25 minutes, then uncover and bake for 10 minutes more. Check with an instant read thermometer to be sure that the middle of the pasta reaches 165°. Top with the herbed ricotta and serve.
Baked Lasagna Bowls from Flipped Out Food
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