pasta casserole

Layers of pasta, flavorful roasted vegetables, a simple homemade red sauce, and melty cheese make this roasted vegetable baked penne to die for!

Roasted Vegetable Baked Penne

onion

zucchini (0.79)

yellow squash (1.11)

bell pepper (1.69)

olive oil (0.26)

salt (0.02)

⅛ tsp pepper (0.02)

butter

28 ounces. can crushed tomatoes (0.79)

tomato paste (0.12)

Tbsp Italian seasoning* (0.30)

water (0.02)

penne (1.00)

ricotta (2.19)

Italian cheese blend**, divided (1.86)

tsp pepper (0.02)

parsley (optional garnish) (0.11)

Preheat the oven to 400ºF. Dice the red onion, zucchini, yellow squash, and bell pepper into 1-inch pieces. Spread the diced vegetables out over a large baking sheet. Drizzle with oil and a pinch of salt and pepper. Toss until all the vegetables are coated in oil.

Roast the vegetables in the preheated oven, stirring once half way through, for about 45 minutes or until the vegetables are soft and the edges are brown and caramelized.

While the vegetables are roasting, begin the red sauce. Finely dice the yellow onion and add it to a sauce pot with the butter. Sauté for a few minutes, or until the onion is soft. Add the crushed tomatoes, tomato paste, Italian seasoning, salt, and water.

Stir the sauce to combine. Allow the sauce to come up to a simmer, then turn the heat down to low and let the sauce simmer, stirring occasionally, until the vegetables are finished roasting (about 30 minutes).

In a medium bowl, stir together the ricotta cheese, 1 cup of the shredded Italian cheese blend, and ¼ tsp each of salt and pepper.

Bring a large pot of water to a boil for the penne. Once boiling, add the penne and continue to boil until the pasta is tender. Drain the penne in a colander, then return it to the pot with the heat turned off.

Stir one cup of the red sauce into the drained pasta to coat the pasta in flavor. Add the roasted vegetables to the remaining red sauce and stir to combine.

To layer the casserole, place half of the sauce coated penne in the bottom of a 9x13&quot; or 3 quart casserole dish. Add half of the cheese mixture on top in dollops, followed by half of the roasted vegetable and red sauce mixture. The ingredients do not need to create a solid layer or completely cover the previous layer. Repeat with a second layer of pasta, cheese, and vegetable red sauce. Finally, top the casserole with the second cup of shredded Italian cheese blend.

Cover the casserole with foil, making sure it doesn&#039;t touch the cheese on top. Place the casserole in the oven (still turned on to 400ºF) and bake for 35 minutes. After 35 minutes, remove the foil and switch the oven from bake to broil. Broil the top of the casserole to brown the cheese for 3-5 minutes (watch closely as broilers can vary quite a bit from oven to oven). Top with chopped parsley if desired and serve!

Looking for the perfect baked mac and cheese recipe? This 3-Cheese Mac from Delish.com is the best!

3 Cheese Mac & Cheese

c. (1 stick) butter,

lb. elbow macaroni

c. flour

c. whole milk

kosher salt

black pepper

mustard powder

c. shredded cheddar

c. shredded Gruyère

c. grated Parmesan, divided

c. panko bread crumbs

olive oil

When I make this I 'fluff' it out with ham and veg (that ubiquitous little kid mix of corn, carrots, peas, and green beans), or chicken and broccoli. The pasta alone would probably feed us all but I like a little insurance.

I ALWAYS use this recipe for my mac n cheese. Took me a long time to find a recipe I wanted to try, and this one did NOT disappoint. I usually precook some small cubed chicken in salt and pepper to add later on. I also add garlic powder and chicken flavouring. Trust me, it is to DIE for. My husband can eat a whole tray on his own! Love it.

https://streaming.hearstdigitalstudios.com/manual_upload/58700fade694aa732310a391/mp4/3_Cheese_Mac_FRONT_V2_1483739078_4000_hd_v3.mp4

This fool-proof, classic baked mac recipe is so easy to make.

This Three Cheese Mac Is The Only Mac & Cheese Recipe You'll Ever Need!

BEST Greek pastitsio recipe. Delectable and flavor-packed baked pasta with Greek-spiced meat sauce and a "lightened up" golden bechamel topping. A must-try!

Greek Pastitsio Recipe 

Penne pasta

Salt

Private Reserve Greek extra virgin olive oil

tbsp grated Parmesan

tbsp Private Reserve Greek extra virgin olive oil

yellow onion, chopped

lb beef

garlic cloves,

red wine

oz canned crushed tomatoes

bay leaves

allspice

tsp cinnamon

nutmeg

sugar

all-purpose flour

tsp salt, more if you like

2% milk, warmed

eggs

Cook the pasta to al dante according to package instructions. Be sure to add salt and olive oil to the boiling water. Drain and transfer pasta to 9 1/2" x 13" baking pan like this one. While still hot, drizzle pasta with a little more extra virgin olive oil and sprinkle grated Parmesan. Toss to combine. Set aside for now.

Make the meat sauce. In a large pan or skillet like this one, heat olive oil over medium-high heat until shimmering but not smoking. Saute onions until just golden, then add lean beef and garlic. Season with salt.  Cook until meat is fully browned, tossing regularly and breaking up the meat with your wooden spoon (about 8 to 10 minutes). Carefully drain any excess liquid and return pan to heat. Add wine, crushed tomato, bay leaves, spices and pinch of sugar. Mix to combine. Bring to a boil for 5 minutes, then lower heat and let simmer for 10 to 15 minutes or so. Taste and adjust salt to your liking.

While the meat sauce is cooking, prepare the bechamel. In a large saucepan, heat olive oil over medium-high heat until shimmering but not smoking. Stir in flour, salt and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add nutmeg.

In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs in a small bowl. Then return all to the pan with the remaining bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust salt and pepper. Remove from heat and allow to cool and thicken a little more (you should have a creamy, thick and smooth bechamel sauce).

Assemble the pastitsio. Top the cooked pasta with the meat sauce; smooth with a wooden spoon to fully cover the pasta. Now top the meat sauce with the bechamel topping. Again, smooth with your wooden spoon to cover the meat sauce evenly.

Bake the pastitsio in 350 degrees F heated-oven for 1 hour until golden brown. Remove from heat and set aside for 10 minutes before serving. Cut into square pieces and serve.

I made this for dinner last night and it was very appreciated by the whole family. I served it with a Greek Salad. Will for sure make it again.

I love this yummy pasta dish! It's got great flavor to make it different (and something new!) from Italian-style pasta dishes!

The best comfort food! My whole family loved it.

Oh my this was freaking delicious! At first I wasn't too sure of the spice mix (allspice, cinnamon and nutmeg) but after my first bite I knew this one is going to be a regular in this house. Thanks Suzy for sharing!

https://content.jwplatform.com/videos/odXu3V1s.mp4

How to make Greek Pastitsio. Comforting Greek pasta casserole with perfectly spiced meat sauce and a lighter bechamel topping

Greek Pastitsio Video 

Penne Alla Vodka Casserole is a fantastic pasta dish so full of flavor!!

Penne alla Vodka Casserole

Tbsp. extra virgin olive oil

lb. sweet Italian sausage,

sausage,

onions

salt

tsp. black pepper

basil leaves

Tbsp. minced garlic

vodka

whole tomatoes, crushed

Emeril's Original Essence

heavy cream

penne pasta

ricotta cheese

Parmigiano-Reggiano

mozzarella cheese

Crusty bread

Preheat oven to 350F. In a large skillet...

Preheat oven to 350F. In a large skillet heat 2 Tbsp. olive oil over high heat, add the sausages, and cook until browned.

Add the onions, 3/4 tsp salt, and the...

Add the onions, 3/4 tsp salt, and the black pepper. Saute until onions are transparent. Stir in the basil and garlic and cook for another 2 min.

Add the vodka and tomatoes. Reduce heat to...

Add the vodka and tomatoes. Reduce heat to low and simmer for 40 min. Add the Essence and the cream, stir to mix and simmer for 5 min. Remove from heat. Set aside.

Bring a large pot of water to boil...

Bring a large pot of water to boil with the remaining tsp. of salt. Add the pasta and boil until al dente according to manufacturer's instructions. Drain.

Combine half of the ricotta and half the...

Combine half of the ricotta and half the Parmesan with the remaining 2 Tbsp. olive oil in a large mixing bowl. Add the pasta and toss to coat.

Next, add the sausage mixture and the remaining...

Next, add the sausage mixture and the remaining ricotta and Parmesan, mix well.

Spray a 9x13" baking dish with cooking spray...

Spray a 9x13" baking dish with cooking spray and add mixture.

Top with mozzarella cheese. Bake for 45 min....

Top with mozzarella cheese. Bake for 45 min. until golden brown and heated through. Serve with crusty bread.

Adapted from Emeril's Potluck cookbook

A&nbsp;Chicken Florentine Pasta Casserole that's ready for the oven in just 5 minutes! No pasta pre-cooking required for extra-easy prep.

Lazy Mom's Chicken Florentine Pasta Casserole

chicken breast (diced)

Italian seasoning

garlic (minced)

oz short pasta shapes

chicken stock

milk

cornstarch

tomatoes

parmesan

melty cheese (such

baby spinach

Prep: Preheat the oven to 430°F (220°C). Get out a 9x13 casserole dish and a large piece of foil to cover it with.

Assemble: Place chicken, Italian seasoning, garlic and pasta into the dish. Whisk together stock, milk and cornstarch in a large measuring jug. Pour into the casserole dish and stir.

Bake: Cover the dish with foil and bake for 30 minutes.

Finish assembling: Remove the dish from the oven and very carefully remove the foil. Stir in the sun dried tomatoes, both cheeses and the spinach. Bake for 10-15 minutes, uncovered, until bubbly. Serve immediately.

Cajun Chicken Alfredo Bake - great make-ahead pasta dish the whole family will enjoy. Penne pasta, Alfredo sauce, sour cream, ricotta, garlic, chicken, smoked sausage, cajun seasoning, eggs, parmesan, and mozzarella cheese. SO good! Makes a lot of food. Can freeze half for later. Great for Mardi Gras or an easy weeknight meal!

Cajun Chicken Alfredo Bake

(16-oz) package penne pasta

(16-oz) package smoked sausage, (sliced)

(15-oz) jars Alfredo sauce

1½ Tbsp cajun seasoning

sour cream

(15-oz) container ricotta cheese

garlic cloves, (minced)

chicken

eggs, (lightly beaten)

Parmesan cheese

Preheat oven to 350ºF. Lightly spray 9x13-inch pan with cooking spray.

Prepare pasta according to package directions; drain and set aside.

In a large skillet, cook smoked sausage until lightly browned. Drain any fat.

In a large bowl, stir together all ingredients except mozzarella cheese.

Spread mixture into a lightly greased 13- x 9-inch baking dish.  Sprinkle evenly with mozzarella cheese.

Bake uncovered for 30 minutes or until bubbly.

Pasta bake with sausage (baked ziti) is a lazy day lasagna with layers of pasta tossed in a rich meat sauce, layered with mozzarella, and baked.

Pasta Bake with Sausage

lb. (454 grams) penne pasta

lb. Italian sausage

onion, finely chopped

garlic, minced

tomato sauce

Parmesan cheese,

parsley,

fresh basil, chopped

salt (or

black pepper (or

mozzarella cheese, shredded

Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente (fully cooked but still firm), about 8-10 minutes, or according to package directions. Drain well and set aside.

Meanwhile, heat olive oil in a large pot (or 4 qt. Dutch oven) for 2 minutes over medium-high heat until the hot oil sizzles. Add sausage and stir to cook until browned, about 5-7 minutes. Use a spatula to break the sausages into small pieces.

Add onions and garlic and sauté until soft and tender, about 2-3 minutes. Stir to combine.

Pour in tomato sauce, turn the heat down to medium, and bring the meat sauce to a simmer, stirring occasionally. Stir in Italian seasoning, 1/2 cup Parmesan cheese, parsley and basil. Season with salt and pepper.

Turn the heat down to low and simmer for 5-7 minutes, stirring occasionally. Simmering helps develop richer flavour in the sauce.

Transfer the cooked and drained pasta into the sauce and toss well to mix evenly.

Spread half of the pasta into a 9x13 casserole pan and top with half of mozzarella cheese (1.5 cups). Add the remaining pasta and sprinkle the remaining mozzarella and Parmesan cheese evenly on top.

Bake the pasta for 25 minutes until the melted cheese is golden brown. Let cool for 15 minutes, then serve.

For baked pasta dishes, ziti is always my go-to choice.  It becomes so soft and carries pockets of cheese and sauce very well with each bite!

This ziti is a great anytime, but I really love it for busy weeknights.  It is so easy to make and makes a hearty meal that everyone loves!

SO delicious! As a college student, I’m always looking for inexpensive, quick meals. Thanks so much for sharing — will definitely be making this again! :-)

Love this! Delicious! Will definitely be making this  often!

https://www.youtube.com/watch?v=95SZawx2Jow

Pasta bake with sausage (baked ziti) is basically a lazy day lasagna with layers of pasta tossed in a rich tomato meat sauce packed with Italian sausage, layered with lots of gooey golden mozzarella cheese, and baked to perfection. It's an easy and delicious casserole dinner to make any day of the week. Plus, you can even make it ahead and freeze for another day.

FULL RECIPE: https://www.aheadofthyme.com/pasta-bake-with-sausage-baked-ziti/

PIN for later: https://www.pinterest.ca/pin/150870656257853885/

C O N N E C T 

Instagram: https://www.instagram.com/aheadofthyme/
Facebook: https://www.facebook.com/aheadofthyme/
Twitter: https://twitter.com/aheadofthyme
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#bakedpasta #pastabake #pastadinner

If you&#039;re a fan of buffalo chicken dip, then this Chicken Baked Ziti is on point! It&#039;s a hearty pasta casserole combined with delicious shredded chicken, in an addictive buffalo sauce, topped with cheese. What&#039;s not to love?

Buffalo Chicken Baked Ziti

ziti pasta

tbsp butter

tbsp all-purpose flour

cream cheese (softened)

tbsp ranch seasoning

hot sauce (recommended: Frank's RedHot)

chicken breasts (cooked and shredded)

mozzarella

PReheat

Cook

Cook the ziti according to the package instructions until al dente. Drain and set aside the pasta.

Whisk

In a large skillet over medium heat melt the butter. Add the flour and whisk together with the butter. Add milk and whisk until combined and no clumps remain. Simmer until the sauce becomes thick, about 3 - 4 minutes.

Stir

Add the cream cheese to the skillet and stir it into the mixture. You may need to use a spoon or spatula to break up your cream cheese.

Add the ranch seasoning and hot sauce to the skillet and stir.

Coat

Mix the chicken and then the noodles into the sauce in the skillet. Stir until coated.

Pour

Pour the mixture into a 9 x 13” baking dish. Sprinkle cheese on top.

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Top Tags

Roasted Vegetable Baked Penne

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