Romano Casserole
Indulge in the comforting flavors of a classic Romano Casserole, a hearty and cheesy baked dish that's perfect for family dinners or potluck gatherings. This recipe combines tender penne pasta with a creamy, tomato-based sauce loaded with zucchini, aromatic garlic, and onion. Elevated with rich Romano and gooey mozzarella cheese layers, it boasts a golden breadcrumb topping that adds irresistible crunch. Prepared with pantry staples like dried oregano, basil, and crushed tomatoes, this dish captures timeless Italian-inspired goodness. Easy to make and ready in under an hour, this crowd-pleasing casserole is garnished with fresh parsley for a burst of color and flavor. Perfect for feeding a hungry crowd, it’s comfort food at its finest.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium zucchini, diced
- 28 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup heavy cream
- 1.5 cups Romano cheese, grated
- 1 cup mozzarella cheese, shredded
- 0.5 cup breadcrumbs
- 2 tbsp fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced zucchini to the skillet and cook for 4-5 minutes until slightly tender.
Pour in the crushed tomatoes and stir in the tomato paste, dried oregano, dried basil, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally.
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer for another 2 minutes, then remove from heat.
In a large mixing bowl, combine the cooked pasta, tomato sauce, and 1 cup of grated Romano cheese. Mix until well-coated.
Transfer half of the pasta mixture to the prepared casserole dish. Sprinkle half of the mozzarella cheese over the layer.
Add the remaining pasta mixture as the second layer, followed by the rest of the mozzarella and Romano cheese.
In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake the casserole in the preheated oven for 20 minutes. Then, turn on the broiler and cook for an additional 3-5 minutes until the top is golden and bubbling.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
4168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.8 g | 270% | |
| Saturated Fat | 114.6 g | 573% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 11057 mg | 481% | |
| Total Carbohydrate | 368.4 g | 134% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 51.6 g | ||
| Protein | 197.2 g | 394% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 4722 mg | 363% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 4906 mg | 104% | |
*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.
