Welcome to Good 2 Eat, where every Thursday, 2une In will be cooking with Chef Kevin Belton to show you a new and delicious recipe to try at home!

Lasagna Casserole 

10 ounces campanelle or another short pasta 
1 lb. ground beef
½ cup onion, diced 
2 tsp. garlic cloves, minced, divided
1 tsp. Italian seasoning
½ tsp. kosher salt
½ tsp. pepper divided
25 ounces marinara sauce 
¼ cup water
1 cup ricotta cheese
1 egg
3 cups mozzarella cheese, shredded, divided
½ cup parmesan cheese, grated, divided
1 tbsp. parsley 
fresh basil for garnish

Cook the pasta one minute shy of the package directions. Drain well and set aside.

Meanwhile, in a large, deep skillet or Dutch oven, cook beef, onion, and 1 teaspoon garlic over medium heat until meat is no longer pink. Drain the grease and return the pan to the heat. Sprinkle with Italian Seasoning, salt and ¼ teaspoon pepper and cook, stirring, for a minute or two. Add the marinara and water and let it simmer for a couple of minutes until warmed through. Stir in the cooked pasta, remove from the heat and set aside.

Preheat oven to 350 degrees. Coat a 13- x 9-inch baking dish with non-stick cooking spray.

Add ricotta and egg to a large mixing bowl and stir until smooth. Add half of the shredded mozzarella, remaining garlic, half of the Parmesan cheese, parsley and remaining pepper.

Add half of the beef/pasta mixture to the prepared baking dish. Spoon dollops of the ricotta mixture evenly over the top. Top with remaining beef/pasta mixture, spreading it out with the back of a spoon to cover the creamy layer.

Cover with foil and bake for 30 minutes. Remove foil and sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, 5 to 10 minutes longer or until bubbly and cheese is melted. Garnish with fresh basil and let stand for 5 minutes before serving