Cheesy Baked Italian Potato Casserole with Mozzarella and Herbs

marilynpeight

A saucy, cheesy potato casserole bursting with Italian flavors. This hearty main dish pairs beautifully with crusty garlic bread and a crisp tossed salad. It bakes in the oven and can be prepped ahead and frozen for busy nights.

• 1 pound ground beef
• 3/4 cup diced onions
• 3–4 garlic cloves, minced (optional)
• 3 1/2 cups marinara or pasta sauce, divided*
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon chili powder
• 1 teaspoon Italian seasoning
• 1 tablespoon minced fresh basil (optional)
• 5 medium potatoes
• 1 cup grated Parmesan cheese

Topping

• Shredded mozzarella cheese (enough to cover)

Preheat oven to 375°F (190°C)

1. Brown the ground beef in a large frying pan over medium-high heat. When the meat is nearly cooked through, add the diced onions and minced garlic. Cook until the onions are softened and the beef is fully browned.
2. Stir in the salt, pepper, chili powder, Italian seasoning, fresh basil (if using), and 2 1/2 cups of the marinara sauce. Reduce heat to low and simmer gently for 20–30 minutes to develop flavor. If the sauce tastes too acidic, add 1–2 tablespoons of brown sugar to balance it. If the mixture becomes too thick because the beef absorbs liquid, add a splash of water or an extra tablespoon of sauce to loosen it.
3. While the sauce simmers, peel and cube the potatoes if desired, then slice them thinly lengthwise, similar to scalloped potatoes. Spread the remaining 1/2 cup of marinara sauce in the bottom of a 13 by 9 inch baking dish.
4. Arrange the sliced potatoes evenly over the sauce in the baking dish. Sprinkle the grated Parmesan cheese over the potato layer.
5. Spoon the meat sauce evenly over the Parmesan-covered potatoes. Cover the dish tightly with aluminum foil and bake in the preheated oven for 50–60 minutes.
6. Remove the foil for the last 15 minutes of baking. Top the casserole with shredded mozzarella and continue baking uncovered until the cheese is melted and the potatoes are tender when pierced with a fork. Let the casserole rest a few minutes before serving.

Reducing acidity: If your tomato sauce is bright or tangy, stir in 1–2 tablespoons of brown sugar while simmering until you reach the desired balance.

Sauce consistency: If the meat mixture becomes too dry during simmering, add a little water or additional sauce so it spreads easily over the potatoes and keeps them moist while baking.

Make-ahead & freezing: You can assemble this casserole and freeze it (covered) for up to 3 months. Thaw overnight in the refrigerator before baking, or increase baking time slightly if baking from frozen.

Can I use pasta instead of potatoes?

Yes. If substituting pasta, cook and drain it well before combining. Because pasta is already tender, reduce the bake time to about 25–30 minutes. Add the shredded mozzarella on top before baking so it melts and browns nicely.

Storage for leftovers:

Store leftovers tightly covered in the refrigerator for up to 5 days. Reheat in the microwave or cover with foil and warm in a 350°F (175°C) oven until heated through. Refrigerated portions also freeze well for up to 3 months.

Tried this recipe? Let us know how it turned out in the comments.