13 Pasta Casserole Recipes

There’s something so heartwarming about the smell of a pasta casserole bubbling away in the oven.

I can still picture my grandma’s kitchen, filled with the rich aroma of baked ziti, bringing our family together around the table.

Whether you’re in the mood for a creamy Chicken Alfredo Casserole or the zesty goodness of a Cheesy Taco Pasta, there’s a delightful recipe waiting for you.

These comforting dishes are perfect for cozy nights or gatherings with loved ones.

Let’s explore some delicious pasta casserole recipes that will make your heart (and stomach) happy!

Classic Baked Ziti

Baked Ziti is a quintessential comfort food that combines the heartiness of pasta with rich tomato sauce, gooey cheese, and savory meat. This classic Italian-American dish is perfect for family gatherings or cozy dinners. Its layers of pasta, ricotta, mozzarella, and marinara sauce create a symphony of flavors that meld beautifully in the oven.

Whether you’re hosting a dinner party or simply craving comfort food, Classic Baked Ziti is a dish that will satisfy every palate.

The beauty of Baked Ziti lies in its simplicity and versatility. This recipe can be easily adapted with different proteins or vegetables to suit dietary preferences, but the classic combination of ground beef and Italian sausage guarantees a robust and flavorful base.

Serve it with a simple green salad and some garlic bread for a complete, satisfying meal that serves 4-6 people. Let’s plunge into this timeless recipe that’s sure to become a staple in your home.

Ingredients (Serves 4-6):

• 1 pound ziti pasta
• 1 tablespoon olive oil
• 1 pound ground beef
• 1/2 pound Italian sausage, casing removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes
• 24 ounces marinara sauce
• 1 cup ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that the casserole bakes evenly and the cheese melts perfectly.
2. Cook the Pasta: In a large pot, bring salted water to a boil and cook the ziti until just al dente, about 8 minutes. Drain and set aside. It’s important not to overcook the pasta as it will continue to cook in the oven.
3. Prepare the Meat Sauce: Heat olive oil in a large skillet over medium heat. Add the ground beef and sausage, cooking until browned, about 6-8 minutes. Drain excess fat. Add the onion, garlic, oregano, basil, and red pepper flakes, cooking until the onion is soft, about 5 minutes. Stir in the marinara sauce and let simmer for 10 minutes. Season with salt and pepper.
4. Assemble the Casserole: In a large bowl, combine the cooked ziti with the meat sauce. Add the ricotta cheese and half of the mozzarella cheese, stirring to combine.
5. Layer the Dish: In a 9×13 inch baking dish, spread a thin layer of the sauce mixture. Layer with half the ziti mixture, followed by a layer of mozzarella and parmesan cheese. Repeat with the remaining ziti mixture and top with the remaining mozzarella and parmesan cheese.
6. Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown.
7. Serve: Let the casserole cool for about 5 minutes. Garnish with fresh basil if desired before serving.

Extra Tips:

For a richer flavor, consider using a mix of ground beef and pork sausage, which adds a depth of flavor to the dish. If you prefer a vegetarian version, substitute the meat with sautéed mushrooms and spinach.

To prevent the cheese from sticking to the foil, lightly spray the foil with cooking spray before covering the dish. Finally, if you’re preparing this dish ahead of time, you can assemble it and refrigerate it overnight, then bake it straight from the fridge, adding a few extra minutes to the baking time.

Chicken Alfredo Casserole

Chicken Alfredo Casserole is a creamy, hearty dish that combines the rich flavors of Alfredo sauce with tender chicken and perfectly cooked pasta. It’s the ultimate comfort food, perfect for a weeknight dinner or a special gathering. This dish isn’t only delicious but also versatile, allowing you to customize it with your favorite vegetables or herbs to suit your taste preferences.

This casserole is an excellent choice for feeding a family or a small group, as it serves 4-6 people. The creamy sauce binds the ingredients together, and when baked, it forms a delightful, golden crust that adds texture to every bite. The combination of succulent chicken and pasta in a smooth, cheesy sauce guarantees that this dish is a crowd-pleaser.

Ingredients for 4-6 servings:

• 2 cups of cooked chicken, diced or shredded
• 12 ounces of fettuccine or penne pasta
• 3 cups of Alfredo sauce (store-bought or homemade)
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• 1 cup of frozen peas (optional)
• 1 tablespoon of olive oil
• 2 cloves of garlic, minced
• 1 teaspoon of Italian seasoning
• Salt and pepper to taste
• 2 tablespoons of chopped fresh parsley for garnish

Cooking Instructions:

1. Preheat the oven: Start by preheating your oven to 350°F (175°C) to make certain it’s ready for baking the casserole.

2. Cook the pasta: In a large pot of salted boiling water, Cook the pasta according to package instructions until al dente. Drain and set aside.

3. Prepare the sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Stir in the Alfredo sauce, Italian seasoning, salt, and pepper. Allow the sauce to heat through, then add the cooked chicken and frozen peas. Stir to combine.

4. Combine ingredients: In a large mixing bowl, combine the cooked pasta with the chicken and Alfredo sauce mixture. Mix until the pasta is well coated.

5. Assemble the casserole: Transfer the pasta mixture into a greased 9×13-inch baking dish. Spread it evenly, then sprinkle the shredded mozzarella and grated Parmesan cheeses over the top.

6. Bake the casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.

7. Garnish and serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

Extra Tips:

For a deeper flavor, consider adding sautéed mushrooms or spinach to the chicken and sauce mixture. If you prefer a little heat, a sprinkle of red pepper flakes can add a nice kick.

When preparing the pasta, be cautious not to overcook it, as it will continue to cook slightly in the oven. Using a combination of cheese types, such as a bit of Gruyere or Fontina, can also enhance the richness of the dish.

Finally, if you decide to make homemade Alfredo sauce, using fresh ingredients like heavy cream, butter, and freshly grated Parmesan will make a significant difference in taste.

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells are a delightful and satisfying dish, perfect for a cozy family dinner or a special gathering. This classic Italian-American recipe combines the rich creaminess of ricotta cheese with the earthy goodness of fresh spinach, all stuffed into jumbo pasta shells and topped with a tangy tomato sauce and melted mozzarella. The combination of flavors and textures creates a comforting dish that’s both hearty and nutritious. The best part is that it can be prepared ahead of time, making it a convenient option for a stress-free meal.

This dish isn’t only delicious but also visually appealing, with its vibrant colors and inviting aroma. The ricotta and spinach mixture is seasoned with garlic and herbs, adding depth to every bite, while the tomato sauce provides a bright and robust complement. Whether you’re a seasoned cook or a beginner in the kitchen, you’ll find that Spinach and Ricotta Stuffed Shells are straightforward to prepare and sure to impress your guests.

Let’s explore the ingredients and step-by-step instructions for this delightful pasta casserole recipe, serving 4-6 people.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon dried Italian herbs
• Salt and pepper, to taste
• 3 cups marinara sauce
• Fresh basil leaves, for garnish (optional)

Cooking Instructions:

1. Preheat the oven: Start by preheating your oven to 375°F (190°C). This will guarantee it’s ready for baking once the shells are assembled.
2. Cook the pasta shells: In a large pot of boiling salted water, cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
3. Prepare the filling: In a large mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, chopped spinach, minced garlic, egg, dried Italian herbs, salt, and pepper. Mix well until all ingredients are thoroughly combined.
4. Stuff the shells: Carefully fill each cooked pasta shell with the ricotta and spinach mixture. Use a spoon to gently press the filling into the shells, making sure they’re well-stuffed but not overfilled.
5. Assemble the dish: In a 9×13-inch baking dish, spread 1 cup of marinara sauce evenly on the bottom. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining marinara sauce over the top of the shells, ensuring they’re well covered.
6. Add cheese topping: Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top of the shells and sauce.
7. Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
8. Serve: Once cooked, remove the dish from the oven and let it cool slightly before serving. Garnish with fresh basil leaves, if desired, for an extra touch of flavor and color.

Extra Tips:

When making Spinach and Ricotta Stuffed Shells, be sure not to overcook the pasta shells, as they’ll continue to cook in the oven. If you prefer a more pronounced spinach flavor, consider using baby spinach for its tender texture.

You can also add a pinch of red pepper flakes to the ricotta mixture for a subtle heat. If you have any leftover filling, it can be used as a delicious topping for crostini or mixed into scrambled eggs for a quick breakfast.

This dish can be assembled a day ahead and refrigerated until ready to bake, making it perfect for easy entertaining.

Beef and Mushroom Stroganoff Bake

Beef and Mushroom Stroganoff Bake is a comforting and hearty dish that combines the classic flavors of beef stroganoff with the satisfying texture of pasta and a creamy sauce. This casserole is perfect for a family dinner and is sure to please both adults and children alike.

The combination of tender beef, earthy mushrooms, and creamy sauce, all baked to perfection with pasta, creates a deliciously warming meal that’s ideal for cold evenings or any time you crave something comforting.

This recipe is designed to serve 4-6 people, making it a great choice for family meals or small gatherings. The preparation involves sautéing beef and mushrooms, creating a creamy sauce, and then combining everything with pasta before baking it to bubbly perfection. The result is a delightful casserole that’s sure to become a favorite in your household.

Ingredients:

• 1 lb (450 g) beef sirloin, thinly sliced
• 8 oz (225 g) mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 12 oz (340 g) egg noodles, cooked
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to guarantee it’s ready for baking the casserole.

2. Cook the Beef: In a large skillet, heat olive oil over medium-high heat. Add the sliced beef and cook until browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set aside.

3. Sauté the Vegetables: In the same skillet, add butter and let it melt. Add the chopped onions and garlic, sauté for about 2 minutes until they’re fragrant and beginning to soften.

Then, add the sliced mushrooms and continue cooking until they’re tender and the onions are translucent, about 5 minutes.

4. Make the Sauce: Sprinkle the flour over the mushroom mixture and stir well to coat. Gradually pour in the beef broth, stirring constantly to avoid lumps.

Add the sour cream, paprika, and Worcestershire sauce, mixing until the sauce is smooth and begins to thicken. Season with salt and pepper to taste.

5. Combine the Ingredients: Return the cooked beef to the skillet, stirring to combine with the sauce. Add the cooked egg noodles and mix everything until well combined.

6. Assemble the Casserole: Transfer the beef and noodle mixture into a greased 9×13 inch (23×33 cm) baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.

7. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.

8. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley if desired.

Extra Tips:

For a deeper flavor, you can marinate the beef in a mixture of Worcestershire sauce, soy sauce, and a pinch of black pepper for 30 minutes before cooking.

If you prefer a bit of a crunch, consider adding a breadcrumb topping mixed with a little melted butter before baking.

To save time on busy nights, you can prepare the casserole ahead of time, refrigerate it, and bake it just before serving.

Enjoy your delightful Beef and Mushroom Stroganoff Bake with a side of fresh green salad or some crusty bread.

Cheesy Taco Pasta Casserole

Cheesy Taco Pasta Casserole is a delightful fusion of Mexican-inspired flavors and classic pasta comfort food. This casserole is perfect for family dinners or gatherings, with its rich, cheesy goodness combined with the hearty texture of pasta and zesty taco meat. The dish is both satisfying and easy to prepare, making it a go-to option for when you need something delicious on the table without much fuss.

The casserole is designed to serve 4-6 people, making it ideal for a small family or a group of friends. It combines ground beef, taco seasoning, pasta, and cheese to create a mouthwatering experience. The addition of ingredients like bell peppers and onions adds depth to the flavor profile, while the melted cheese topping gives it a gooey, irresistible finish.

Ingredients:

• 1 pound ground beef
• 1 packet taco seasoning
• 8 ounces pasta (such as rotini or penne)
• 1 cup salsa
• 1 cup canned diced tomatoes (drained)
• 1 cup bell peppers (chopped)
• 1 small onion (chopped)
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1/2 cup black olives (sliced, optional)
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Set your oven to 350°F (175°C) to preheat while you prepare the casserole ingredients.
2. Cook the Pasta: In a large pot, bring water to a boil. Add a pinch of salt and cook the pasta according to package instructions until al dente. Drain and set aside.
3. Brown the Ground Beef: In a large skillet over medium heat, cook the ground beef until it’s fully browned. Drain any excess fat.
4. Add Vegetables and Seasoning: Add the chopped onion and bell peppers to the skillet with the beef. Cook until the vegetables are softened. Stir in the taco seasoning and mix well.
5. Combine with Salsa and Tomatoes: Add the salsa and diced tomatoes to the beef mixture. Stir thoroughly, allowing the flavors to meld together for about 5 minutes.
6. Mix with Pasta and Cheese: In a large mixing bowl, combine the cooked pasta with the beef mixture. Add 1 cup of shredded cheddar cheese and the sour cream. Mix until evenly combined.
7. Assemble the Casserole: Transfer the pasta mixture into a greased 9×13-inch baking dish. Sprinkle the remaining cheddar cheese over the top.
8. Bake: Place the casserole in the preheated oven. Bake for 20-25 minutes or until the cheese is melted and bubbly.
9. Serve: Once baked, remove the casserole from the oven. Allow it to cool for a few minutes before serving. If desired, top with sliced black olives.

Extra Tips: To enhance the flavor, consider using a mix of cheddar and Monterey Jack cheese. Feel free to customize the dish by adding extras like corn, jalapeños, or cilantro for added texture and spice. If you prefer a vegetarian version, substitute the ground beef with black beans or a meat substitute. To make prep even quicker, use pre-chopped veggies. Leftovers can be stored in an airtight container in the fridge for up to three days, and the casserole can be reheated in the oven or microwave.

Pesto Chicken Pasta Bake

Pesto Chicken Pasta Bake is a delicious and comforting dish that brings together the rich flavors of basil pesto, tender chicken, and creamy cheese, all baked to perfection with pasta. This casserole recipe is perfect for a family dinner or a gathering with friends, as it can be prepared ahead of time and baked just before serving. The combination of ingredients creates a flavorful and hearty meal that’s sure to be a crowd-pleaser.

The recipe is designed to serve 4-6 people, making it an ideal choice for a small group. The key to this dish is the homemade or store-bought pesto, which infuses the pasta and chicken with a burst of fresh, herby flavor. The cheese adds a creamy texture, while the chicken provides a satisfying protein component. With minimal prep time and a short baking period, this Pesto Chicken Pasta Bake is both convenient and delicious.

Ingredients (serves 4-6):

• 12 ounces penne pasta
• 2 cups cooked chicken breast, shredded or diced
• 1 cup basil pesto
• 1 1/2 cups cherry tomatoes, halved
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh basil leaves, for garnish (optional)

Cooking Instructions:

1. Prepare the Pasta: Preheat your oven to 375°F (190°C). Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
2. Prepare the Chicken: If you haven’t pre-cooked your chicken, heat a tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then cook until golden brown and fully cooked through. Allow to cool slightly, then shred or dice.
3. Mix the Ingredients: In a large mixing bowl, combine the cooked pasta, shredded chicken, basil pesto, cherry tomatoes, half of the mozzarella cheese, and heavy cream. Stir until all ingredients are evenly coated with the pesto.
4. Assemble the Casserole: Lightly grease a 9×13-inch baking dish with olive oil. Transfer the pasta mixture into the dish, spreading it evenly. Top with the remaining mozzarella cheese and sprinkle the Parmesan cheese over the top.
5. Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly with a light golden crust forming on top.
6. Serve and Garnish: Remove from the oven and let it cool slightly before serving. Garnish with fresh basil leaves if desired.

Extra Tips:

To enhance the flavor of your Pesto Chicken Pasta Bake, consider using homemade pesto if you have the time. The freshness of homemade pesto can make a significant difference in taste.

Additionally, you can add a touch of red pepper flakes for a subtle kick of heat. If you prefer a creamier texture, increase the amount of heavy cream slightly.

Finally, feel free to experiment by adding other vegetables like spinach or zucchini for a more varied texture and flavor profile.

Vegetarian Lasagna Roll-Ups

Vegetarian Lasagna Roll-Ups are a delightful twist on traditional lasagna, offering a fun and unique way to enjoy this classic Italian dish. Perfect for vegetarians or anyone looking to enjoy a meatless meal, these roll-ups aren’t only delicious but also visually appealing. By rolling up lasagna noodles with a savory filling of ricotta cheese, spinach, and marinara sauce, you’ll have a dish that’s both satisfying and comforting. Ideal for family dinners or gatherings, these lasagna roll-ups are sure to impress both kids and adults alike.

The beauty of Vegetarian Lasagna Roll-Ups lies in their simplicity and ease of preparation. The ingredients come together harmoniously to create a rich and flavorful dish without the need for meat. By incorporating fresh spinach and a blend of cheeses, you create a creamy and hearty filling that pairs perfectly with the tanginess of marinara sauce.

Whether you’re an experienced cook or a beginner, this recipe is straightforward and can be prepared in under an hour, making it a convenient choice for busy weeknights.

Ingredients (Serving Size: 4-6 people):

• 8 lasagna noodles
• 1 tablespoon olive oil
• 2 cups marinara sauce
• 1 egg
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried Italian herbs
• Salt and pepper, to taste

Cooking Instructions:

1. Cook the Lasagna Noodles: Begin by bringing a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain the noodles and lay them flat on a baking sheet to prevent sticking.
2. Prepare the Ricotta Filling: In a large mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, minced garlic, Italian herbs, salt, and pepper. Mix until well combined. Add the chopped spinach and stir until evenly incorporated.
3. Preheat the Oven: Preheat your oven to 375°F (190°C).
4. Assemble the Roll-Ups: Spread about 1/4 cup of the ricotta mixture along the length of each lasagna noodle. Roll each noodle up tightly and place seam-side down in a greased baking dish.
5. Add the Marinara Sauce: Pour 1 cup of the marinara sauce on the bottom of the baking dish. Place the rolled-up noodles on top of the sauce. Pour the remaining marinara sauce over the roll-ups.
6. Top with Cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the lasagna roll-ups.
7. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
8. Serve: Allow the roll-ups to cool for a few minutes before serving. Garnish with additional Parmesan cheese and fresh basil if desired.

Extra Tips:

When making Vegetarian Lasagna Roll-Ups, feel free to customize the filling to suit your taste. You can add other vegetables like mushrooms or bell peppers for added flavor and nutrition.

If you prefer a spicier dish, consider adding a pinch of red pepper flakes to the ricotta mixture. Additionally, make sure to spread the filling evenly on the noodles to guarantee each bite is flavorful.

For best results, use a high-quality marinara sauce or make your own to enhance the overall taste of the dish.

Sausage and Pepper Rigatoni

Sausage and Pepper Rigatoni is a delicious and hearty pasta casserole that combines the robust flavors of Italian sausage, sweet bell peppers, and tangy tomato sauce with chewy rigatoni pasta. This dish is perfect for a family dinner or a cozy night in, offering a satisfying, comforting meal that’s both easy to prepare and sure to please even the pickiest of eaters.

The combination of savory sausage and colorful peppers creates a dynamic taste profile that’s both rich and balanced. The rigatoni, with its ridged surface, holds the sauce well, ensuring every bite is full of flavor. This casserole can be prepared in advance and baked when needed, making it a convenient option for busy weeknights or when you’re entertaining guests.

Ingredients (Serves 4-6):

• 1 pound rigatoni pasta
• 1 pound Italian sausage (sweet or spicy, as preferred)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 bell peppers (red and green), sliced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 can (28 ounces) crushed tomatoes
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Cooking Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
2. Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions. Drain and set aside.
3. Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through. Remove the sausage from the skillet and set aside.
4. Sauté Vegetables: In the same skillet, add the chopped onion and sliced bell peppers. Sauté for about 5 minutes until the vegetables are soft. Add the minced garlic, oregano, and red pepper flakes, cooking for an additional minute until fragrant.
5. Prepare the Sauce: Pour the crushed tomatoes into the skillet with the vegetables, stirring well. Season with salt and pepper to taste. Let the sauce simmer for about 10 minutes to allow the flavors to meld.
6. Combine Ingredients: Add the cooked sausage and rigatoni to the skillet, stirring to coat everything evenly with the sauce.
7. Assemble the Casserole: Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the mozzarella and Parmesan cheeses evenly on top.
8. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.

Extra Tips:

For an added depth of flavor, consider using a combination of sweet and spicy Italian sausage. If you prefer a creamier texture, mix in a dollop of ricotta cheese when combining the pasta with the sauce.

To make this dish ahead, assemble the casserole but wait to bake it. Store it in the refrigerator for up to 24 hours before baking. This dish also freezes well; simply cover tightly with aluminum foil and freeze for up to three months. When ready to enjoy, bake from frozen, adding an extra 15 minutes to the baking time.

Seafood Marinara Pasta Casserole

Seafood Marinara Pasta Casserole is a delightful dish that combines the rich flavors of the sea with the comforting texture of baked pasta. This casserole is perfect for seafood lovers and those looking for a hearty meal that’s both delicious and satisfying. The combination of tender pasta, succulent seafood, and a tomato-based marinara sauce creates a memorable dining experience that’s sure to impress your family and friends.

Whether you’re hosting a dinner party or simply looking for a new recipe to try, this dish is bound to become a favorite in your home.

The beauty of a casserole is its simplicity and versatility. With this recipe, you can easily customize the ingredients to suit your preferences or use what you have on hand. The base of the dish is a robust marinara sauce, which provides a flavorful foundation for the seafood.

The casserole is then baked to perfection, allowing the flavors to meld together while the pasta absorbs the savory essence of the sauce. Serve this dish with a side of crusty bread or a fresh salad, and you have a complete meal that’s both comforting and elegant.

Ingredients (Serves 4-6):

• 12 oz (340 g) penne pasta
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup dry white wine
• 1 lb (450 g) mixed seafood (such as shrimp, scallops, and mussels)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, according to package instructions. Drain and set aside.
3. Prepare the Marinara Sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
4. Simmer the Sauce: Stir in the crushed tomatoes, oregano, basil, salt, pepper, and red pepper flakes (if using). Add the white wine and bring the sauce to a simmer. Reduce the heat and let it simmer for about 10-15 minutes until slightly thickened.
5. Add the Seafood: Gently stir in the mixed seafood and cook for 3-5 minutes until the seafood is just cooked through. Be careful not to overcook the seafood to maintain its tender texture.
6. Assemble the Casserole: In a large baking dish, combine the cooked pasta and the seafood marinara sauce. Mix well to guarantee the pasta is evenly coated with the sauce.
7. Add the Cheese: Sprinkle the mozzarella and Parmesan cheese evenly over the top of the casserole.
8. Bake the Casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

Extra Tips:

When making Seafood Marinara Pasta Casserole, it’s important to not overcook the seafood. Since the seafood will continue to cook in the oven, it’s best to slightly undercook it on the stovetop to guarantee it stays tender.

Additionally, feel free to adjust the types of seafood used based on availability and preference. Clams, squid, or firm white fish can be excellent additions to the mix. For an extra layer of flavor, try adding a splash of lemon juice or zest to the sauce before baking.

Finally, confirm the pasta is cooked al dente, as it will absorb some of the sauce while baking, preventing it from becoming mushy.

Creamy Tomato Basil Penne

Indulge in the comforting flavors of Creamy Tomato Basil Penne, a delightful pasta casserole that combines the rich taste of creamy tomato sauce with the aromatic freshness of basil. This dish is perfect for a cozy family dinner or a casual get-together with friends.

The creamy sauce envelopes the penne pasta, creating a harmonious blend of textures and flavors that will leave you and your guests craving for more. The addition of fresh basil and the subtle tang of tomatoes elevate this dish to a gourmet level, making it both satisfying and elegant.

Ideal for a serving size of 4-6 people, this recipe isn’t only delicious but also easy to prepare, making it a great option even for weeknights. With just a few simple ingredients, you can create a meal that tastes like it came straight from a fine Italian restaurant.

The following recipe will guide you through the process of making this delectable dish, guaranteeing that your Creamy Tomato Basil Penne turns out perfectly every time.

Ingredients:

• 12 oz penne pasta
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup grated Parmesan cheese
• 1 cup fresh basil leaves, chopped
• 1 cup mozzarella cheese, shredded
• Optional: Red pepper flakes for garnish

Cooking Instructions:

1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
2. Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
3. Add Tomatoes and Cream: Pour the crushed tomatoes into the skillet with the onions and garlic. Stir well and let the mixture simmer for about 10 minutes. Reduce the heat to low and slowly stir in the heavy cream. Add oregano, salt, and pepper to taste. Let the sauce simmer for another 5 minutes until it thickens slightly.
4. Combine with Pasta: Add the cooked penne to the skillet with the sauce. Toss well to verify that the pasta is fully coated with the creamy tomato sauce.
5. Incorporate Cheese and Basil: Stir in the grated Parmesan cheese and chopped basil, mixing until the cheese has melted and the ingredients are well combined.
6. Bake the Casserole: Preheat your oven to 375°F (190°C). Transfer the pasta mixture to a greased 9×13 inch baking dish. Sprinkle the shredded mozzarella cheese on top evenly. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
7. Serve: Remove the casserole from the oven and let it rest for a few minutes before serving. Garnish with fresh basil leaves and a sprinkle of red pepper flakes if desired.

Extra Tips:

For a richer flavor, consider using whole milk or half-and-half instead of heavy cream if you’re looking for a lighter version. Always taste the sauce before adding salt, as the cheese can already be quite salty.

If you prefer a spicier kick, don’t hesitate to add more red pepper flakes. This dish can be made ahead of time and stored in the refrigerator for up to two days, making it perfect for meal prep. Just be sure to reheat it thoroughly before serving.

Enjoy your Creamy Tomato Basil Penne with a side of garlic bread or a fresh green salad for a complete meal.

Spicy Cajun Shrimp Pasta Bake

Spicy Cajun Shrimp Pasta Bake is a delightful fusion of flavors and textures that brings the vibrant taste of Cajun cuisine to your dinner table. This dish combines succulent shrimp seasoned with Cajun spices, creamy cheese sauce, and perfectly cooked pasta, all baked together to create a warm, comforting meal. The heat from the Cajun seasoning is balanced by the creaminess of the sauce, making it an irresistible choice for those who enjoy a bit of spice in their meals.

Ideal for a weeknight dinner or a gathering with friends, this pasta bake is easy to prepare and guaranteed to impress. The combination of shrimp, cheese, and spices gives it a rich, satisfying flavor, while the baking process melds all the ingredients beautifully. This dish serves 4-6 people, making it perfect for family meals or small parties.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon Cajun seasoning
• 1 pound penne or rigatoni pasta
• 2 tablespoons olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• 2 tablespoons chopped parsley
• 1 tablespoon butter
• 1 cup grated Parmesan cheese

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to make sure it’s hot and ready for baking once your casserole is assembled.
2. Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
3. Prepare the Shrimp: In a bowl, toss the shrimp with Cajun seasoning, confirming they’re well-coated. Set aside to marinate while preparing other ingredients.
4. Sauté Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced bell peppers and onion. Sauté for about 5 minutes until they’re softened. Add minced garlic and sauté for another minute until fragrant.
5. Cook the Shrimp: Push the vegetables to the side of the skillet, add the shrimp, and cook for 2-3 minutes on each side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
6. Make the Sauce: In the same skillet, add the heavy cream and chicken broth. Stir and bring to a simmer. Gradually add in the cheddar and mozzarella cheese, stirring constantly until melted and smooth. Season with salt and pepper to taste.
7. Combine Ingredients: Add the cooked pasta and shrimp to the skillet with the sauce and vegetables. Stir to combine everything evenly.
8. Transfer to Baking Dish: Butter a large baking dish or casserole dish. Pour the pasta mixture into the dish, spreading evenly.
9. Top with Parmesan: Sprinkle grated Parmesan cheese over the top of the pasta mixture for a cheesy crust.
10. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the top is golden brown and bubbly.
11. Garnish and Serve: Once done, remove from the oven and let it cool for a few minutes. Sprinkle chopped parsley over the top before serving.

Extra Tips:

For an extra layer of flavor, consider adding a splash of white wine to the sauce while it simmers for a subtle depth. If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes when seasoning the shrimp.

To make sure the pasta doesn’t overcook in the oven, undercook it slightly during the boiling stage. Finally, feel free to experiment with different cheeses or add some smoked sausage for an authentic Cajun touch.

Eggplant Parmesan Casserole

Eggplant Parmesan Casserole is a delightful and hearty dish that brings together the rich flavors of baked eggplant, robust marinara sauce, and gooey melted cheese. This comforting casserole is perfect for both casual family dinners and special occasions, offering a satisfying combination of textures and tastes.

The eggplants are sliced, lightly breaded, and baked to perfection before being layered with creamy ricotta, mozzarella, and parmesan cheese, all nestled in a savory tomato sauce. This recipe is a great way to enjoy the classic flavors of eggplant parmesan in an easy-to-prepare casserole form.

To make this delicious Eggplant Parmesan Casserole, you’ll start by preparing the eggplant slices and baking them until they’re tender and golden brown. The casserole is then assembled by layering the baked eggplant with cheese and sauce, and baked until everything is bubbling and beautifully browned.

The result is a mouthwatering dish that will have everyone asking for seconds. Perfect for serving 4-6 people, this casserole is sure to become a favorite in your meal rotation.

Ingredients for 4-6 servings:

• 2 large eggplants, sliced into 1/4 inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/4 cup fresh basil, chopped (optional)
• 1 cup breadcrumbs

Cooking Instructions:

1. Prepare the Eggplant:
• Preheat your oven to 400°F (200°C).
• Arrange the eggplant slices on a baking sheet and brush both sides with olive oil. Season with salt and pepper.
• Bake in the oven for about 20 minutes, flipping halfway through, until tender and slightly golden.
2. Prepare the Ricotta Mixture:
• In a bowl, mix the ricotta cheese with garlic powder, dried oregano, and a pinch of salt. Set aside.
3. Assemble the Casserole:
• Reduce the oven temperature to 375°F (190°C).
• Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
• Place a layer of baked eggplant slices over the sauce.
• Spread half of the ricotta mixture over the eggplants, then sprinkle with mozzarella and parmesan cheese.
• Repeat the layers, finishing with a layer of marinara sauce and a final topping of mozzarella and parmesan cheese.
4. Bake the Casserole:
• Cover the baking dish with aluminum foil and bake for 25 minutes.
• Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and lightly browned.
5. Garnish and Serve:
• Let the casserole cool for a few minutes before serving.
• Garnish with fresh basil, if desired, and serve warm.

Extra Tips:

When preparing the eggplants, you can salt them beforehand and let them sit for 30 minutes to draw out excess moisture and bitterness. Just be sure to rinse and dry them thoroughly before baking.

For an added crunch, consider adding a layer of breadcrumbs on top before baking, which will crisp up beautifully in the oven. Additionally, if you prefer a spicier version, sprinkle some red pepper flakes between the layers for a subtle kick.

This casserole can be prepared a day in advance and stored in the fridge, making it a convenient option for busy days.

Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese is the perfect fusion of creamy, cheesy macaroni and the bold, spicy flavors of buffalo chicken. This dish is a surefire hit for those who love a little kick in their comfort food.

Combining tender pieces of chicken with a rich, cheesy sauce and a hint of buffalo heat, this casserole is both indulgent and satisfying. It’s an ideal meal for game day, a casual family dinner, or any time you’re craving something hearty and flavorful.

This recipe yields a serving size for 4-6 people, making it great for a family meal or for entertaining guests. The dish is easy to prepare and can be made using simple ingredients that are likely already in your pantry.

With the combination of sharp cheddar, creamy ranch, and spicy buffalo sauce, this casserole is a delightful twist on traditional mac and cheese.

Ingredients:

• 1 pound elbow macaroni
• 2 cups cooked chicken, shredded
• 1/2 cup buffalo wing sauce
• 2 cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1 cup milk
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup ranch dressing
• 1/2 cup blue cheese crumbles (optional)
• 1/2 cup Panko breadcrumbs
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley (for garnish)

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with a little olive oil or butter.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8 minutes. Drain and set aside.
3. Make the Sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until it forms a smooth paste. Gradually add the milk and heavy cream, whisking constantly until the mixture thickens, about 3-4 minutes.
4. Add Cheese and Spices: Stir in the garlic powder, onion powder, and season with salt and pepper. Add the shredded cheddar and mozzarella cheeses, stirring until melted and smooth.
5. Combine the Mixture: Mix the cooked chicken with the buffalo wing sauce. Stir the buffalo chicken, ranch dressing, and cooked pasta into the cheese sauce until everything is evenly coated.
6. Assemble the Casserole: Pour the mac and cheese mixture into the prepared baking dish. In a small bowl, combine the Panko breadcrumbs with olive oil and sprinkle evenly over the top of the casserole.
7. Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
8. Garnish and Serve: Remove from the oven and let it cool for a few minutes. Sprinkle with blue cheese crumbles (if using) and chopped parsley before serving.

Extra Tips:

To add more heat, consider using extra buffalo sauce or adding a pinch of cayenne pepper. If you prefer a milder flavor, reduce the amount of buffalo sauce or mix it with a bit more ranch dressing.

For a crunchy topping, you can add crushed tortilla chips or extra Panko breadcrumbs. This dish can be made ahead of time and stored in the refrigerator for up to two days before baking.

Reheat it in the oven to maintain the crispiness of the topping. Enjoy your Buffalo Chicken Mac and Cheese with a side salad or some crunchy celery sticks to balance out the flavors.