Meatless Italian Macaroni Bake
Indulge in the hearty, savory goodness of this Meatless Italian Macaroni Bake, a comforting vegetarian twist on a classic baked pasta dish. Bursting with rich tomato flavors, aromatic herbs, and a trio of creamy cheeses—ricotta, mozzarella, and Parmesan—this recipe is a crowd-pleaser that’s as satisfying as it is easy to make. Perfectly al dente elbow macaroni is enveloped in a robust homemade marinara sauce, layered with cheesy goodness, and finished with a golden, bubbly crust. With just 15 minutes of prep and simple pantry staples like crushed tomatoes, garlic, and dried spices, this dish is a weeknight savior or a weekend favorite worth savoring. Serve it fresh out of the oven with a sprinkle of fresh parsley for a vibrant finishing touch, and pair it with a crisp salad or garlic bread for a delightful Italian-inspired meal. Whether you're catering to vegetarians or just craving a meatless option full of bold flavors, this macaroni bake is sure to impress!
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Cook the elbow macaroni in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Mix well and simmer for 10 minutes, stirring occasionally.
Remove the skillet from heat and stir in the cooked macaroni, ensuring the pasta is evenly coated in the sauce.
In a small bowl, mix the ricotta cheese and half of the parsley together.
Spread half of the macaroni mixture into the prepared baking dish. Dollop spoonfuls of the ricotta mixture over the top, then sprinkle with 1 cup of shredded mozzarella and half of the Parmesan cheese.
Repeat with the remaining macaroni mixture, ricotta mixture, mozzarella cheese, and Parmesan cheese, layering as needed.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with the remaining chopped parsley before serving. Let cool slightly before serving.
Nutrition Facts
Calories |
3114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 4919 mg | 214% | |
| Total Carbohydrate | 346.8 g | 126% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 47.3 g | ||
| Protein | 160.1 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3294 mg | 253% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2624 mg | 56% | |
*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.
