A Cheesy Venison Pasta Casserole
Who doesn't enjoy a hearty and rich deep dish casserole every now and again? This Cheesy Venison Pasta dish is perfect for a feeding a hungry crowd and leaving them not just fully satisfied but begging you to have more.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
- 1 lb Venison, ground
- 1 lb Orecchiette pasta
- 24 oz Pasta sauce
- 15 oz Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 1/4 cup Parmesan cheese
- 1 Onion, chopped
- 1 Clove garlic, minced
- 1 tbsp Basil
- 1 tsp Parsley
- 1 tsp Marjoram
- 1/2 tsp Kosher salt
Preheat oven to 350 degrees.
Fill a large pot with water and bring to a boil. Add the pasta and cook following the directions on the back of the box, drain and set aside.
Heat a skillet over medium heat and the oil, onions and garlic. Cook until the onions soften about 5 minutes. Add the ground venison to the skillet and cook until browned. Season the ground meat with the basil, parsley, marjoram and salt. Remove from heat.
In large bowl combine the ricotta cheese, Parmesan cheese, 1 cup mozzarella cheese, venison and pasta. Add the mixture to a 9x12 casserole dish. Pour the pasta sauce over the mixture and top with the remaining mozzarella cheese.
Cover loosely with foil and bake in the oven for 30 minutes. Remove the foil and continue to bake for an additional 10-15 minutes.
If you don't have ground venison, you can substitute other ground game meat like elk, antelope, sheep and moose.