Here’s a complete guide for a Baked Pasta Casserole—a comforting, cheesy dish that’s versatile enough for family dinners or meal prep.
Ingredients (Serves 6–8)
- 12 oz (340 g) pasta (penne, rigatoni, shells, or rotini)
- 1 lb (450 g) ground beef, sausage, or a mix
- 1 medium onion, chopped
- 3–4 cloves garlic, minced
- 1 jar (24 oz) marinara or pasta sauce
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- Salt and pepper, to taste
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta or cottage cheese (optional, for creaminess)
- 1–2 cups vegetables (spinach, zucchini, bell peppers, mushrooms), optional
Instructions
1. Cook Pasta
- Preheat oven to 375°F (190°C).
- Cook pasta in salted boiling water 1–2 minutes less than package instructions (al dente). Drain and set aside.
2. Prepare Meat & Sauce
- In a large skillet, sauté onion and garlic until soft.
- Add ground meat and cook until browned. Drain excess fat if needed.
- Stir in pasta sauce, Italian herbs, and optional vegetables. Simmer for 5 minutes. Taste and adjust seasoning.
3. Assemble the Casserole
- In a large mixing bowl, combine pasta with sauce mixture.
- If using ricotta or cottage cheese, fold it in.
- Transfer mixture to a greased 9×13-inch baking dish.
- Sprinkle mozzarella and Parmesan evenly on top.
4. Bake
- Cover with foil and bake for 20–25 minutes.
- Remove foil and bake for an additional 10–15 minutes, until cheese is melted, bubbly, and lightly golden.
5. Serve
- Let the casserole rest for 5 minutes before serving to set slightly.
- Garnish with fresh basil or parsley if desired.
Tips for Success
- Cheese blend: Use a mix of mozzarella, provolone, and Parmesan for richer flavor.
- Vegetable add-ins: Zucchini, spinach, or mushrooms work well for a healthier twist.
- Make ahead: Assemble the casserole a day in advance, refrigerate, and bake when ready.
- Freezing: Fully cooked baked pasta can be frozen—cover tightly and reheat at 350°F (175°C) until warmed through.
If you want, I can give a creamy, ultra-cheesy baked pasta casserole version with a crunchy breadcrumb topping that’s extra indulgent and restaurant-style.
Do you want me to give that version?
