Baked Pasta Casserole

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🍝 Baked Pasta Casserole

Description

This Baked Pasta Casserole is the ultimate comfort food — layers of tender pasta, savory meat sauce, and gooey melted cheese all baked to golden perfection. It’s hearty enough for a family dinner yet simple enough for busy weeknights. Each bite bursts with Italian-inspired flavors, creamy textures, and pure coziness.

Ingredients

  • 12 oz (340 g) pasta (penne, rigatoni, or ziti)

  • 1 tbsp olive oil

  • 1 lb (450 g) ground beef or Italian sausage

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1 (24 oz / 680 g) jar marinara sauce or homemade pasta sauce

  • 1 tsp Italian seasoning

  • 1/2 tsp red pepper flakes (optional)

  • Salt and black pepper, to taste

  • 1 cup ricotta or cottage cheese

  • 1/2 cup sour cream (optional for creaminess)

  • 2 cups shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese

  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Cook the pasta:
    Bring a large pot of salted water to a boil. Cook pasta 2 minutes less than package directions (it will cook more in the oven). Drain and toss with a little olive oil to prevent sticking.

  2. Prepare the meat sauce:
    In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned. Stir in onions and garlic, sautéing until fragrant and translucent.

  3. Add sauce and seasonings:
    Pour in marinara sauce, Italian seasoning, red pepper flakes, salt, and pepper. Simmer for 5–7 minutes to thicken and deepen the flavor.

  4. Mix pasta and sauce:
    In a large bowl, combine cooked pasta and sauce. Stir in ricotta (and sour cream if using) until evenly coated.

  5. Assemble the casserole:
    Preheat oven to 375°F (190°C). In a greased 9×13-inch baking dish, layer half of the pasta mixture, then half of the mozzarella and Parmesan. Repeat layers, ending with cheese on top.

  6. Bake:
    Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until the cheese is bubbly and golden brown.

  7. Serve:
    Let rest for 5–10 minutes before serving. Garnish with fresh parsley.

Notes

  • You can substitute ground chicken, turkey, or plant-based meat for a lighter version.

  • Add veggies like spinach, mushrooms, or bell peppers for extra nutrients and flavor.

  • Make ahead and refrigerate for up to 2 days before baking — perfect for meal prep.

Tips

  • Use slightly undercooked pasta so it doesn’t turn mushy after baking.

  • For extra creaminess, mix a little cream cheese into the sauce.

  • Sprinkle breadcrumbs on top for a crispy finish.

  • Freeze leftovers in portions for up to 3 months.

Servings

  • Serves 6–8 people

Nutritional Info (per serving, approx.)

  • Calories: 420 kcal

  • Protein: 25 g

  • Carbohydrates: 38 g

  • Fat: 18 g

  • Fiber: 3 g

  • Sodium: 760 mg

Benefits

  • High in protein for muscle maintenance

  • Comforting and satisfying meal for the whole family

  • Customizable — works with different proteins, sauces, or cheese blends

  • Great for meal prep — reheats beautifully for quick lunches or dinners

Q & A

Q1: Can I make this casserole vegetarian?
A: Absolutely! Skip the meat and use sautéed vegetables or plant-based meat crumbles.

Q2: Can I prepare it ahead of time?
A: Yes — assemble it, cover tightly, and refrigerate for up to 2 days before baking.

Q3: How do I keep it from drying out?
A: Cover with foil while baking and don’t overcook the pasta before assembly.

Q4: What cheese works best besides mozzarella?
A: Try provolone, cheddar, or an Italian blend for a richer flavor.

Q5: Can I freeze it before baking?
A: Yes, assemble and freeze (unbaked) for up to 3 months. Bake directly from frozen, adding about 15 extra minutes.

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