Pasta and Tomato Casserole
Dive into the comforting flavors of this hearty Pasta and Tomato Casserole, a perfectly baked dish that brings together al dente penne, a rich tomato sauce, and a trio of gooey cheeses. This easy-to-make recipe features a homemade tomato sauce infused with garlic, onions, and fragrant herbs like oregano and basil, creating layers of bold, savory flavor. Ricotta cheese adds creaminess to the sauce, while melted mozzarella and Parmesan form a golden, bubbly topping. Ready in just an hour, this family-friendly casserole is perfect for weeknight dinners or meal prep, generously serving six. Finish with a sprinkle of fresh parsley for a pop of color and freshness, and enjoy this classic baked pasta dish that’s a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 300 grams Penne pasta
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 800 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 200 grams Ricotta cheese
- 200 grams Mozzarella cheese, shredded
- 50 grams Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the penne pasta until just al dente according to the package instructions (about 2 minutes less than usual cooking time). Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper to the skillet. Stir well to combine and let the sauce simmer gently for 10 minutes, stirring occasionally.
Turn off the heat and stir in the ricotta cheese until well incorporated.
In a large mixing bowl, combine the cooked pasta with the tomato sauce. Toss until the pasta is thoroughly coated.
Transfer half of the pasta mixture to a 9x13-inch (22x33 cm) casserole dish. Sprinkle half of the mozzarella cheese evenly over the top. Add the remaining pasta mixture, then top with the remaining mozzarella cheese and Parmesan cheese.
Cover the casserole dish 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 is bubbly and golden on top.
Take the casserole out of the oven and let it cool for 5 minutes. Garnish with fresh parsley if desired before serving.
Nutrition Facts
Calories |
2680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 4763 mg | 207% | |
| Total Carbohydrate | 297.0 g | 108% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 36.2 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3015 mg | 232% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3197 mg | 68% | |
*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.
