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Two Layer Baked Pasta

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“I love both red & white sauces for pasta! This recipe is easier than making lasagna yet perfect for relaxed entertaining. It can be made in advance & refrigerated for up to 8 hours or foil wrapped & frozen for up to 2 weeks. If you can't find "cavatappi" (the thick cork screw shapes), use some other short pasta such as penne or rotini.”

Ingredients Nutrition


  1. RED SAUCE: Cook ground beef in a large skillet, breaking up with a spoon, until no longer pink, about 10 minutes.
  2. Drain off fat.
  3. Add next 7 ingredients& cook over medium heat, stirring occasionally, until the onion is softened, about 5 minutes.
  4. Add tomatoes& paste, bring to a boil, then reduce heat& simmer until a spoon scraped across the bottom of the pan leaves a gap that fills in slowly.
  5. This should take about 30 minutes.
  6. WHITE SAUCE: Melt butter over medium heat in a saucepan.
  7. Whisk in flour& cook, whisking constantly, for a minute.
  8. Gradually add milk, 1/2 cup at a time, whisking constantly; continue cooking& whisking until thickened, about 15 minutes.
  9. Stir in cheese& seasonings.
  10. PASTA: Cook in a large pot of boiling salted water until tender but firm, about 8- 10 minutes or according to package directions.
  11. Coarsely chop spinach, add to the pot& give it a stir.
  12. Drain well.
  13. ASSEMBLY: Arrange half of the pasta mixture in a 13 x 9 inch glass baking dish.
  14. Spoon red sauce over top; sprinkle with artichoke hearts.
  15. Top with remainder of pasta mixture.
  16. Spoon white sauce over top; sprinkle with cheese.
  17. Bake in preheated 375F oven until bubbly& golden, about 25 minutes.
  18. Let stand for 10 minutes before serving.
  19. If made in advance& frozen, thaw in refrigerator& add 10 minutes to cooking time.

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