This Baked Macaroni with Ricotta Recipe combines mozzarella, Parmesan, and Ricotta for a hearty meat and pasta the whole family will love. You can even make ahead, freeze, or enjoy leftovers the next day for dinner or lunch.

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It’s hard not to love the delicious combination of pasta, sausage, and delicious sauce! This award-winning ricotta macaroni can both feed a crowd and serve up delicious leftovers on a busy night (or when you just don’t want to cook).

My daughters even had this for their school lunch the next day. Oh how I love easy, delightful dinners! Just add a salad or greens and dinner is done.

Variations on Ricotta Baked Macaroni

You can definitely make your own recipe to your liking, which is the great thing about this pasta dish. You can use ground turkey instead of ground beef. Another fun idea is to use chopped mushrooms as the main “meat” ingredient.

If you omit the Italian sausage, I would add some extra spices like oregano, red pepper flakes, or Italian seasoning. Spinach is always a good choice if you want extra veggies!

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How to store, reheat and freeze

Besides being delicious, I love that this recipe can be assembled ahead of time, which is especially useful on those busy weekdays. If you freeze the casserole, do so before baking, then thaw it in the refrigerator overnight before placing it in the oven. You will also need to increase the cooking time as it will be cold out of the fridge.

You can also freeze cooked leftovers for later use!

Other Favorite Baked Pasta


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