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For the base of this dish, I use: - 12 oz penne pasta - 1 tablespoon olive oil - 1 can (14 oz) diced tomatoes, including juice These ingredients form the heart of the casserole. The penne pasta holds the sauce well, while the diced tomatoes add a juicy, tangy flavor. I love adding fresh veggies to enhance the taste. Here's what I use: - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, chopped (any color) - 1 medium zucchini, diced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 teaspoon red pepper flakes (optional, for heat) - Salt and pepper to taste These vegetables bring color and nutrients. Onions and garlic add depth. Bell peppers and zucchini provide crunch and freshness. The herbs tie everything together with their fragrant notes. Cheese is key to a creamy casserole. I choose: - 2 cups ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1 cup grated Parmesan cheese Ricotta gives a rich texture. Mozzarella melts beautifully, while Parmesan adds a sharp taste. This mix ensures a creamy, cheesy delight in every bite. {{ingredient_image_2}} First, set your oven to 375°F (190°C). This step warms the oven for even cooking. Next, boil a large pot of salted water. Add 12 oz of penne pasta. Cook it until it's al dente. This usually takes about 8-10 minutes. Then, drain the pasta and set it aside. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and cook it for 3-4 minutes. Wait until the onion turns translucent and gives off a nice smell. Then, stir in 3 minced garlic cloves, 1 chopped bell pepper, and 1 diced zucchini. Cook these for another 5 minutes. Make sure the veggies are tender and bright. Now, add a can of diced tomatoes (14 oz), along with their juice. Sprinkle in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and optional red pepper flakes for heat. Season with salt and pepper. Let this simmer for about 5 minutes, stirring occasionally for the flavors to mix well. In a large mixing bowl, combine the cooked pasta with the veggie mix. Add 2 cups of ricotta cheese and half of the 1 cup of shredded mozzarella. Mix until everything is well blended. Pour the pasta mixture into a greased 9x13-inch baking dish. Spread it out evenly. This helps everything cook evenly. Cover the dish tightly with aluminum foil. Place it in the oven and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. Watch for the cheese to bubble and turn golden brown. Once done, let it cool for a few minutes. If you like, add fresh basil leaves on top for some color and extra flavor. To cook pasta right, use a big pot and plenty of water. Add salt to the water. This makes the pasta tasty. Bring the water to a boil before adding the penne. Cook the pasta just until it is al dente. This means it should be firm when you bite it. Drain the pasta and do not rinse it. Rinsing washes away the starch that helps sauce stick. For cheese that melts well, use fresh mozzarella and Parmesan. Grate your cheese instead of using pre-shredded. The pre-shredded cheese has anti-caking agents that can stop it from melting smoothly. Layer the cheese evenly on top of the casserole for a nice golden finish. Cover the dish with foil for the first part of baking. This keeps the heat in and helps the cheese melt evenly. To boost the flavor of your casserole, add herbs and spices. Use fresh basil if you have it, as it adds bright taste. Red pepper flakes give a spicy kick. You can also add a splash of balsamic vinegar for depth. For a savory touch, try adding cooked sausage or seasoned ground beef. Mix in some spinach or mushrooms for extra nutrition and flavor. Pro Tips Cook Pasta Al Dente: To ensure your pasta maintains its texture after baking, cook it just until al dente, as it will continue to cook in the oven. Use Fresh Herbs: For a burst of flavor, substitute dried herbs with fresh ones if possible. Fresh basil and oregano can elevate the taste of your casserole. Layer for Flavor: Consider layering the ingredients in the baking dish. Add some cheese between layers for a gooey, cheesy texture throughout. Let it Rest: After baking, let the casserole sit for about 5-10 minutes before serving. This helps it set and makes serving easier. {{image_4}} You can add various proteins to your baked pasta casserole. Ground beef, turkey, or chicken work well. Cook the meat first, then mix it with the veggies before adding the pasta. For a fun twist, try sausage or diced ham. You can also use canned beans for a vegetarian option. Chickpeas are a great choice, too. They add protein and texture. If you need a gluten-free option, you can easily swap the pasta. Look for gluten-free penne pasta made from rice or quinoa. These options cook well and hold their shape nicely. Always check labels to ensure they fit your needs. You can also use zucchini noodles for a low-carb choice. Just spiralize the zucchini and bake it with the other ingredients. Feel free to get creative with the veggies. You can use spinach, kale, or broccoli. These greens not only add color but also boost nutrition. If you want more crunch, try carrots or mushrooms. Roasted eggplant or bell peppers also taste great in this dish. Mix and match according to your family’s favorites. To keep your baked pasta casserole fresh, store leftovers in an airtight container. Let it cool to room temperature before sealing it up. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This helps you know when it's best to eat it again. When you're ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 20-25 minutes or until it's hot all the way through. You can also microwave individual portions for about 2-3 minutes. Just make sure to check that it's hot before serving. If you want to save some for later, you can freeze this casserole. First, let it cool completely. Then, transfer it to a freezer-friendly container. It’s best to freeze it without baking first. You can store it in the freezer for up to three months. When you're ready to cook it, let it thaw overnight in the fridge. Bake as instructed, but add a few extra minutes to the cooking time since it's starting from cold. Yes, you can prepare this casserole ahead of time. Cook the pasta and sauté the veggies as usual. Then, mix them with the ricotta and other cheeses. Place the mixture in the baking dish, but don’t bake it yet. Cover it tightly with foil and store it in the fridge for up to two days. When you are ready to eat, just bake it as directed. You might need to add a few extra minutes to the baking time since it will be cold. If you don’t have ricotta cheese, you can use cottage cheese. Blend it until smooth for a closer texture. Cream cheese is another option. It will add a rich flavor, but it is denser. Greek yogurt can work too, but it might make the dish tangier. Choose a substitute based on your taste and what you have on hand. To keep the pasta firm, cook it just until al dente. This means it should be slightly undercooked since it will continue to cook in the oven. Use a large pot of boiling salted water to cook it. Stir occasionally to avoid sticking. After cooking, drain it quickly and mix it with the other ingredients. This helps prevent overcooking. This blog post covered key ingredients and step-by-step instructions for a delicious casserole. We explored how to choose the best vegetables, cheese, and flavor boosts. I shared tips for perfect pasta and baking techniques to ensure great results. Consider trying different proteins or gluten-free options for variety. Storing leftovers properly will keep your dish fresh. With these insights, you can cook confidently and create a hearty meal that everyone will enjoy. Enjoy experimenting and happy cooking!

Cheesy Delight Baked Pasta Casserole

A hearty and creamy casserole perfect for family meals or gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 450 kcal

Ingredients
  

  • 12 oz penne pasta
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper chopped (any color)
  • 1 medium zucchini, diced
  • 1 can (14 oz) diced tomatoes, including juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon red pepper flakes (optional, for heat)
  • to taste Salt and pepper
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese
  • to taste Fresh basil leaves for garnish (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C) to prepare it for baking.
  • Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until just al dente. Drain the pasta and set it aside.
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until it becomes translucent and fragrant.
  • Stir in the minced garlic, chopped bell pepper, and diced zucchini. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender and vibrant.
  • Add the diced tomatoes (with their juice) to the skillet, along with the dried oregano, basil, red pepper flakes (if using), and a pinch of salt and pepper. Allow the mixture to simmer for about 5 minutes to develop the flavors, stirring occasionally.
  • In a large mixing bowl, combine the cooked pasta with the vegetable mixture. Add the ricotta cheese and half of the shredded mozzarella, mixing thoroughly until everything is well combined and coated.
  • Pour the pasta mixture into a greased 9x13-inch baking dish, spreading it out evenly to ensure even cooking.
  • Sprinkle the remaining mozzarella cheese and all of the grated Parmesan cheese evenly over the top of the casserole.
  • Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, carefully remove the foil and continue to bake for an additional 10-15 minutes, or until the cheese is bubbly and a golden brown on top.
  • Once baked, remove the casserole from the oven and let it cool for a few minutes. If desired, garnish with fresh basil leaves for a pop of color and flavor just before serving.

Notes

Garnish with fresh basil leaves for added flavor.
Keyword casserole, cheesy, pasta, vegetarian