Description
Cheesy Baked Pasta Casserole brings bubbly, cheesy comfort to your table. This easy recipe is perfect for family dinners and makes great leftovers!
Ingredients
Scale
- Pasta & Sauce Base:
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 (6 ounce) can tomato paste
- 1 (28 ounce) can crushed tomatoes
- 1 cup vegetable broth
- Cheesy Goodness:
- 2 cups shredded mozzarella cheese, divided
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese, divided
- 4 ounces cream cheese, softened (optional, for extra creamy sauce)
- Flavor Boosters:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (or to taste)
- 1 teaspoon salt (plus more for pasta water)
- 1/2 teaspoon black pepper
- Optional Extras & Garnish:
- Fresh basil or parsley, chopped (for garnish)
- 1/4 cup breadcrumbs mixed with 1 tablespoon olive oil (for crispy topping)
Instructions
- Boil the Pasta:: First things first, get that big pot of salted water boiling for your penne. This is where I always forget to salt the water, honestly, and then the pasta tastes bland. Don’t make my mistake! Cook it al dente, maybe a minute or two less than the package says, because it’s going to finish cooking in the oven. You want it to have a little bite, trust me.
- Sauté the Aromatics:: While the pasta boils, heat your olive oil in a large pot or Dutch oven. Toss in the diced onion and let it soften, stirring occasionally, until it’s translucent and smells sweet, about 5-7 minutes. Then, add your minced garlic and red pepper flakes. Cook for just a minute more until fragrant—don’t let that garlic burn, or it’ll get bitter, and we don’t want that kind of kitchen disaster!
- Simmer the Sauce:: Stir in the tomato paste and cook it for a minute, letting it toast a bit; this deepens its flavor. Pour in the crushed tomatoes and vegetable broth, then add your dried oregano and basil. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it bubble away for at least 15-20 minutes. This is where all those flavors really get to know each other, smelling absolutely divine!
- Prepare the Cheesy Mixture:: In a medium bowl, combine the ricotta cheese, half of the shredded mozzarella, and half of the grated Parmesan. Give it a good stir. This is going to be the creamy, dreamy layer that makes our Cheesy Baked Pasta Casserole so special. If your ricotta looks a bit watery, just press it against the side of the bowl with a spoon to drain some liquid before mixing.
- Combine & Layer:: Drain your al dente pasta and add it directly to the simmering tomato sauce. Stir everything together until the pasta is completely coated. Now, grab your baking dish (a 9×13 inch is perfect!). Spread about half of the pasta mixture into the bottom, then dollop spoonfuls of your ricotta-mozzarella mixture over it. Top with the remaining pasta, spreading it evenly. Sometimes I get a little messy here, but it’s all good, it’s homemade!
- Bake Until Bubbly:: Sprinkle the remaining mozzarella and Parmesan cheese generously over the top of your Cheesy Baked Pasta Casserole. Cover the dish loosely with foil and bake at 375°F (190°C) for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is gloriously golden brown and bubbly. Oh, the smell that fills the kitchen at this point is just pure joy!
- Rest & Serve:: Once your Cheesy Baked Pasta Casserole is out of the oven, let it rest for 10-15 minutes. This step is crucial, honestly, it helps the cheese set and makes for much cleaner slices. Garnish with fresh basil or parsley if you like, then dig in and enjoy that golden, bubbly goodness!