Casserole of Fusilli and Three Cheeses
Indulge in the ultimate comfort food with this Casserole of Fusilli and Three Cheeses, a hearty baked pasta dish that combines the creamy richness of ricotta, the tangy nuttiness of Parmesan, and the gooey melt of mozzarella. Perfectly cooked fusilli is layered with a robust homemade tomato sauce flavored with garlic, onions, and a medley of Italian herbs, then topped with a generous blanket of bubbling golden cheese. This easy-to-make casserole comes together in under an hour, making it ideal for weeknight dinners or family gatherings. Garnish with fresh parsley for a pop of color and serve warm for a dish that's as visually stunning as it is delicious. Whether you're craving a cheesy pasta bake or looking for a crowd-pleaser to add to your rotation, this recipe delivers big flavor with every bite. Keywords: three-cheese fusilli casserole, baked pasta recipe, cheesy casserole, easy weeknight dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 g fusilli pasta
- 200 g mozzarella cheese, shredded
- 100 g Parmesan cheese, grated
- 250 g ricotta cheese
- 2 tbsp olive oil
- 1 medium white onion, finely chopped
- 3 pieces garlic cloves, minced
- 800 g canned crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 190°C (375°F).
Cook the fusilli pasta in a large pot of salted boiling water until al dente, according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the canned crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir to combine and let the sauce simmer gently for 10 minutes, stirring occasionally.
In a large bowl, combine the cooked fusilli pasta with the tomato sauce. Mix well to evenly coat the pasta.
In a separate bowl, mix the ricotta cheese with half of the grated Parmesan cheese (50 g).
In a greased 9x13 inch (23x33 cm) casserole dish, layer half of the pasta and sauce mixture. Spread the ricotta-Parmesan mixture evenly over the pasta layer.
Add the remaining half of the pasta and sauce mixture as the next layer.
Sprinkle the shredded mozzarella cheese evenly on top, followed by the remaining Parmesan cheese.
Cover the 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 golden and bubbling.
Let the casserole rest for 5 minutes before serving. Garnish with freshly chopped parsley if desired.
Serve warm and enjoy your cheesy Fusilli Casserole!
Nutrition Facts
Calories |
3292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 6601 mg | 287% | |
| Total Carbohydrate | 372.9 g | 136% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 50.4 g | ||
| Protein | 171.6 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3919 mg | 301% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3979 mg | 85% | |
*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.
