Casserole Italiano
Indulge in the comforting flavors of *Casserole Italiano*, a hearty baked dish that brings together the rich essence of Italian cuisine in every bite. This layered masterpiece features tender penne pasta, savory browned Italian sausage, and a robust marinara sauce infused with garlic, onion, and aromatic herbs like oregano and basil. Creamy ricotta cheese and freshly grated Parmesan are combined with melty mozzarella to create decadent layers of cheesy goodness, all baked to golden perfection. Ideal for weeknight dinners or family gatherings, this Italian casserole is easy to prepare and serves up to six. Garnished with fresh parsley for a burst of color and freshness, *Casserole Italiano* is a crowd-pleaser that’s as satisfying as it is delicious.
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Recipe Information
Ingredients
- 450 grams penne pasta
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 yellow onion, diced
- 500 grams ground Italian sausage
- 700 milliliters marinara sauce
- 250 grams ricotta cheese
- 100 grams grated Parmesan cheese
- 250 grams mozzarella cheese, shredded
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons crushed red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the penne pasta until al dente according to package instructions, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, cooking until translucent, about 3-4 minutes.
Add the ground Italian sausage to the skillet. Cook until browned and fully cooked through, breaking it apart with a wooden spoon as it cooks, about 6-8 minutes.
Stir in the marinara sauce, oregano, basil, crushed red pepper flakes (if using), salt, and black pepper. Simmer the sauce on low heat for 5 minutes, allowing the flavors to meld.
In a medium bowl, mix the ricotta cheese with half of the grated Parmesan cheese and a pinch of salt. Set aside.
In a greased 9x13-inch casserole dish, spread a thin layer of the marinara sauce mixture on the bottom. Add half of the cooked pasta, followed by half of the remaining marinara sauce, spreading it evenly.
Dollop half of the ricotta mixture on top of the sauce layer and spread gently. Sprinkle half of the shredded mozzarella over the ricotta layer.
Repeat the layers: Add the remaining pasta, marinara sauce, ricotta mixture, and mozzarella.
Finish by sprinkling the remaining Parmesan cheese on top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Let the casserole rest for 10 minutes before serving. Garnish with chopped fresh parsley and enjoy!
Nutrition Facts
Calories |
5154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.4 g | 365% | |
| Saturated Fat | 119.3 g | 596% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 10490 mg | 456% | |
| Total Carbohydrate | 400.2 g | 146% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 23.4 g | ||
| Protein | 261.8 g | 524% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4200 mg | 323% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 3000 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
