Casserole Napoli
Indulge in the comforting layers of Casserole Napoli, a baked pasta masterpiece that combines tender penne, rich tomato sauce, and three luxurious cheeses: ricotta, mozzarella, and parmesan. This hearty Italian-inspired dish is infused with the aromatic flavors of garlic, oregano, and basil, with a touch of red pepper flakes for subtle heat. Each bite offers a perfect balance of creamy, tangy, and savory goodness, with a golden-brown, bubbly cheese topping that’s impossible to resist. Ready in just under an hour, this casserole is perfect for family dinners, cozy nights, or meal prepping for the week. Garnished with fresh parsley for a burst of freshness, it’s a guaranteed crowd-pleaser. Serve it warm alongside a crisp green salad or buttery garlic bread for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 250 grams, sliced fresh mozzarella cheese
- 100 grams, grated parmesan cheese
- 200 grams ricotta cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 190°C (375°F).
Bring a large pot of salted water to a boil. Cook the penne pasta until al dente according to the package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally.
In a large mixing bowl, combine the cooked pasta with the tomato sauce. Mix well to coat the pasta evenly.
In a lightly greased casserole or baking dish, spread half of the pasta mixture evenly.
Top the pasta layer with half the ricotta cheese in dollops, then add half the sliced mozzarella and half the grated parmesan.
Repeat with the remaining pasta, ricotta, mozzarella, and parmesan to create another layer.
Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake uncovered for an additional 10–15 minutes or until the cheese on top is bubbling and golden brown.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
3440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 5808 mg | 253% | |
| Total Carbohydrate | 390.8 g | 142% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 54.0 g | ||
| Protein | 172.8 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3286 mg | 253% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 4562 mg | 97% | |
*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.
