Description
Baked Pasta Casserole with Tomato Sauce and Cheese is a comforting and hearty dish made by layering pasta with rich tomato sauce and a blend of cheeses, then baked until bubbly and golden.
Ingredients
Units
Scale
- 12 oz (340g) pasta (penne, ziti, or rigatoni)
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup ricotta or cottage cheese (optional)
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the pasta in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until softened.
- Add garlic and cook for another minute until fragrant.
- Stir in crushed tomatoes, basil, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 10–15 minutes.
- Combine the cooked pasta with the tomato sauce and stir in half the mozzarella and all the Parmesan cheese.
- If using ricotta or cottage cheese, layer half the pasta mixture into the baking dish, spread the ricotta on top, then add the remaining pasta.
- Top with the remaining mozzarella cheese.
- Bake for 20–25 minutes, or until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
- You can add cooked ground beef, sausage, or vegetables for variety.
- Make it ahead and refrigerate before baking for a quick weeknight meal.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg