This dish is one of my favorites ever! We ate it so much that I prepared it again five days later to satisfy our need. And it’s very simple to create. To this recipe, the only modification I made was to replace the half-and-half with a container of Alfredo Sauce instead of the cream. What a beautiful taste it imparted to the dish. Also, because my kid enjoys cheese, I used the entire 2 cup package of shredded mozzarella cheese that I purchased. This is a keeper, and I’ll be making it again and again!
Most helpful critical review
I was a little apprehensive about the brown gravy, but it wasn’t horrible at all. Yes, I agree that it is a little boring. I threw in some chopped onion and green pepper as well. I also increased the amount of Mozzerella. I mixed in a cup of mozzarella with the spaghetti and then sprinkled the remaining cheese on top. I plan to cook it again and experiment with the seasonings a little more. More information can be found at
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I was a little apprehensive about the brown gravy, but it wasn’t horrible at all. Yes, I agree that it is a little boring. I threw in some chopped onion and green pepper as well. I also increased the amount of Mozzerella. I mixed in a cup of mozzarella with the spaghetti and then sprinkled the remaining cheese on top. I plan to cook it again and experiment with the seasonings a little more. More information can be found at
- We ate it so much that I prepared it again five days later to satisfy our need.
- To this recipe, the only modification I made was to replace the half-and-half with a container of Alfredo Sauce instead of the cream.
- Also, because my kid enjoys cheese, I used the entire 2 cup package of shredded mozzarella cheese that I purchased.
- Thank you very much!
- I used Italian sausage for the ground beef, and I believe it made a significant difference in the flavor.
- Continue readingAdvertisement This is a fantastic foundational recipe!
- milk was substituted for cream.
substitute oregano and basil for the oregano and basil I made use of an Italian spice combination as well as pepper.
I didn’t have a 12oz can of gravy; instead, I had a 10oz can.
Instead of using tomato sauce, I used two cans of spaghetti sauce (more flavour) 5.
The fact that it had brown gravy among the ingredients piqued my interest (as did the very positive reviews!).
I did, however, make a few tweaks to the recipe, as is customary.
The final result was OUTSTANDING!
It was a huge success!
The brown gravy gave the sauce the “I slaved in the kitchen all day” flavor that you get when you cook from scratch.
Continue readingAdvertisement This was fantastic.
Cheese is a personal favorite of myself and my wife.
It was a fantastic post, and my children, grandchildren, and coworkers all enjoyed it.
Read MoreThis is a quick and delicious recipe!
Instead of using sauce, I used canned chopped tomatoes.
I’m not sure how long it was in the oven.
I’d make it again, although I’d add a little extra cheese this time.
Italian Baked Pasta
Our five-ingredient Italian baked pasta is really simple to make and features layers of your choice of pasta, three cheeses, and marinara sauce between layers of spaghetti. Arlene Cummings contributed to this article. The most recent update was made on February 2, 2012.
- 1 box (16 oz) uncooked pasta (such as penne, ziti, rotini, or rigatoni)
- 4 cups marinara sauce (homemade or bought)
- 1 pound of beef
- 1 pound ground turkey
- Half a cup of grated Parmesan or Romano cheese
- 1 container (15 oz) ricotta cheese
- 2 cups mozzarella cheese (each 8 oz)
- 1/2 cup ricotta cheese
- 1Cook pasta in a large pot of boiling salted water for 3 minutes shorter than the package directions. 1 Drainage
- 2 In the meantime, preheat the oven to 350°F. Coat a 13×9-inch (3-quart) glass baking dish with cooking spray until lightly coated. 2 cups of the marinara sauce should be poured into the dish. Toss in half of the cooked spaghetti until thoroughly combined. 1/4 cup grated Parmesan cheese is sprinkled on top. Half of the ricotta cheese should be spooned on top in dollops. 1 cup of the mozzarella cheese should be sprinkled on top. Continue layering until the mozzarella cheese is used up. Cover loosely with aluminum foil, making sure that the foil does not rest on the cheese
- 4 Preheat the oven to 350 degrees for 35 minutes. Remove the lid and bake for another 10 to 15 minutes, or until the middle is bubbling and completely warm. Allow 10 to 15 minutes of cooling time before serving.
Tips from the Betty Crocker Kitchens
- Using a few minutes less time to cook the pasta than the package directions helps to prevent it from becoming overly mushy when baked in the oven. tip 2Sautéed mushrooms or browned ground beef are other excellent additions to this recipe
410 calories, 12 grams of total fat, 21 grams of protein, 54 grams of total carbohydrate, and 9 grams of sugar
The following are the calories:410Calories from Fat110 12 g of total fat (19 percent) 6g31 percent of total fat is saturated fat. Trans Fat0g is an abbreviation for Trans Fat0g. Cholesterol levels were 30 mg/11 percent. Sodium is 820mg/34% of the total. Potassium 500mg14 percent Potassium 500mg14 percent Carbohydrates in total are 54g18 percent. Dietary Fiber4g16 percent of total calories Sugars9g Protein21g Vitamin A20 percent 20 percent Vitamin A20 percent ten percent of the daily recommended intake of vitamin C ten percent of the total Calcium accounts about 40% of the total.
1 vegetable; 0 very lean meat; 0 lean meat; 0 high-fat meat; 0 fat. 2 starch, 0 fruit, 1 carbohydrate other than starch, 0 skim milk, 0 low-fat milk, 0 milk, 0 very lean meat, 0 lean meat, 0 fat, 0 fat other than fat; 0 fat other than fat; 0 fat other than fat
The percentage daily values (%DV) are based on a 2,000 calorie diet. 3 1/2 Twenty-first Century Mills ®/TM General Mills All Rights Reserved
Italian Pasta Bake
Preparation time: 40 minutes 25 minutes in the oven
a total of 8 servings This pasta bake is one of my favorite dishes to cook anytime I have to bring a dish to a gathering. Fresh tomatoes lend a lovely flavor to this casserole that is lacking in most other meat, pasta, and tomato dishes. —Karla Johnson, a Montana resident from East Helena
- Ground beef (about 2 pounds), 1 big onion (chopped), and 2 garlic cloves (minced) 1 jar (24 ounces) spaghetti sauce
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 jar (24 ounces) spaghetti sauce 1 teaspoon Italian seasoning
- 3 cups uncooked medium pasta shells
- 3 plum tomatoes, cut
- 1 teaspoon Italian seasoning
- Provolone cheese (about 3/4 cup) and part-skim mozzarella cheese (about 3/4 cup)
- Cook the meat and onion in a large pan over medium heat until the steak is no longer pink. Cook for another minute after adding the garlic. Drain. Combine the spaghetti sauce, diced tomatoes, mushrooms, and Italian seasoning in a large mixing bowl. Bring the water to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes
- In the meantime, preheat oven to 350 degrees. Cook the pasta according to the package directions, then drain it well. Add the cut plum tomatoes to the meat mixture and gently fold them in. Transfer to a 13×9-inch baking dish that has not been buttered. Cheeses should be sprinkled on top. Bake for 25-30 minutes, or until the mixture is bubbling and well heated.
Pasta Bake Tips
The use of uncooked pasta is not recommended due to the fact that it might absorb too much liquid, resulting in a dry casserole.
Should I cover pasta when baking?
Despite the fact that it is baked uncovered, the sauce and tomatoes in this Italian dish offer ample moisture. Some pasta bake recipes may necessitate the use of a covering in order to keep the moisture in and prevent drying. It is always preferable to follow the instructions provided in the recipe.
Can I prep and freeze this recipe?
No doubt about it, unbaked Italian pasta bake freezes really nicely! Simply wrap the dish securely in plastic wrap, then tightly in aluminum foil. To prepare for baking, remove the frozen ingredients from the freezer 24 hours ahead of time and set them in the refrigerator. Before baking, let the ingredients to come to room temperature and remove any plastic wrap or foil. To guarantee that your pasta bake comes out fresh, follow thesefreezing instructions!
1-1/2 cups has 489 calories, 20 grams of fat (8 grams of saturated fat), 80 milligrams of cholesterol, 702 milligrams of sodium, 45 grams of carbohydrates (10 grams of sugars, 5 grams of fiber), and 32 grams of protein.
Baked Ziti Recipe
Do you enjoy lasagna but despise the hassle that comes with it? Baked ziti is a great alternative. A conventional lasagna casserole, but much easier to cook and with fewer layers and no broken noodles (as opposed to the classic lasagna casserole).
It’s a delicious midweek or weekend lunch, or it may be served as a hot dish at a potluck gathering. Make a double batch and freeze the extras for later. Cambrea bakes a cake
Video: How to Make Baked Ziti
Despite the fact that this is a very basic recipe, every person who prepares baked ziti has their own set of techniques and variations on it. Some people change up the cheeses, some change up the meat, other make vegan versions, and some people cut off the tomato sauce altogether for a really cheese-tastic dish. This variation makes use of bulk Italian sausage as well as a vital fresh herb to give it a unique flavor. Basil would be the herb of choice in the summer. During the winter, rosemary is used.
Substitutions for Ziti
Ziti is a fairly common pasta form in most locations, but if you can’t locate it, penne pasta can be used in its place. Short, robust pasta shapes with pockets for storing sauce and meat are preferred. Cambrea bakes a cake
What is Ziti Pasta?
Ziti is a hollow pasta that is shaped like a smooth tube, similar to a short straw in appearance. It is believed to have originated in Campagna, Italy, or maybe in Sicily, Italy. Despite the fact that this pasta is named after a bride or a bridegroom, the legends about how the Italians came up with the name for people getting married might differ. It is traditionally offered during weddings in several regions of Italy.
Tomato Sauce for Baked Ziti
You may use any canned sauce in this recipe, whether it is pasta sauce, marinara sauce, or even pizza sauce, as long as it is made according to the directions on the label. Just make sure it’s a sauce you’ll enjoy eating with.
How to Store, Reheat, and Freeze Ziti
You may construct this ahead of time and either chill or freeze it until you’re ready to bake it in the oven. If you plan to freeze it, allow it to defrost overnight in the refrigerator before baking. You may also freeze a baked ziti and then reheat it from either a thawed or a frozen state.
- Refrigerating and then baking a constructed, unbaked ziti: Wrap the assembled ziti in aluminum foil and place it in the refrigerator for up to 24 hours before baking. Bake at 350°F for 15 minutes, or until the top is lightly browned and cheese is melted, depending on your preference. Expect to spend at least 15 minutes additional baking time than you would if you cooked it immediately after assembling it. Freezing and then baking a ziti that has been constructed but not baked: In order to bake frozen unbaked ziti, it is better to let it thaw overnight in the refrigerator. Remove it from the refrigerator 30 minutes before baking it. Remove any plastic wrap that may have been used. Bake uncovered at 350°F for 60 to 70 minutes, or until the top is gently browned and bubbling. If the top begins to brown before the interior is thoroughly cooked, cover with aluminum foil. When freezing and reheating a baked ziti, bake it at 350°F, wrapped with aluminum foil. (Be sure to remove any plastic wrap that may have been used.) Reheat the lasagna, whether it is thawed or frozen
- The time required will depend on the pan used and how frozen the lasagna is. Expect it to take at least 35 to 45 minutes, but keep an eye on it to make sure the center temperature reaches 165°F.
Beloved Sides for Baked Ziti
- Garlic Bread
- Dinner Rolls that may be made ahead of time
- Caesar Salad
- French Green Beans with Butter and Herbs
- Roasted Broccoli with Parmesan
You may use 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon dried thyme for the Italian spice if you don’t have any on hand.
- 1 pound ziti or penne pasta
- Kosher salt
- 1 tablespoon extra virgin olive oil
- 1 pound bulk Italian sausage, ground beef, or ground pork
- 1 pound bulk Italian sausage, ground beef, or ground pork 1 medium-sized onion, chopped
- Garlic, 3-4 cloves, finely chopped
- 1 tablespoon minced fresh rosemary or basil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes sauce (jarred marinara or pasta sauce, or prepare your own tomato sauce) 4 cups a pinch of black pepper, to taste
- 8 ounces shredded mozzarella cheese
- 1 cup grated Parmesan or pecorino cheese
- 1 cup cupricotta cheese
- 1 pound roasted peppers
- Preheat the oven to 350°F. Preheat the oven to 350 degrees Fahrenheit. Prepare the spaghetti as follows: Bring a big saucepan of salted water (one tablespoon of salt for every 2 quarts of water) to a rolling boil over high heat. Cook the pasta at a rapid boil, uncovered, until it is al dente—edible but still a touch stiff to the bite—for about 8 minutes or until the pasta is tender. Drain the pasta in a colander to remove excess water. Toss with a little olive oil to prevent the noodles from sticking together while you are preparing the sauce. Brown the meat: While the water is cooking in the preceding step, begin working on the sauce for the meat. In a large sauté pan, heat a tablespoon of olive oil over medium-high heat until shimmering. When the oil is shimmering hot, add the bulk sausage or ground beef and cook until the sausage is heated through. While the sausage is cooking, break apart any large bits that have formed. Brown the meat well. Don’t move the meat too frequently, or it will be more difficult for it to brown properly. You may use ground beef or pork instead of sausage if you want
- Just be sure to season it with salt. Make the sauce: Once the beef has been mostly browned, add the onions and stir well to blend everything together. 4 to 5 minutes, or until the onions are transparent and beginning to brown, depending on how large your pan is. Stir in the garlic, rosemary or basil, Italian seasoning, and red pepper flakes until everything is well distributed. Cook for 1 minute more, then add the tomato sauce and stir well to incorporate. Bring the pot to a simmer. Using a taste test, adjust the seasoning with salt and pepper if necessary. Cambrea Bakes
- Cambrea Bakes
- Assemble the casserole by doing so: To begin, spread half the ricotta cheese on the bottom of a 9×13-inch casserole pan, then spread the remaining sauce on top of that. Pour a dollop of sauce into the pasta and toss it thoroughly before adding the pasta to the dish. Pour the remaining sauce over the pasta, dot the remaining ricotta cheese over the spaghetti, then sprinkle both the mozzarella and the Parmesan cheese on top of the pasta. You may now chill the dish, cover it, and refrigerate or freeze it if you want to prepare it ahead of time. Cooking with CambreaCambrea Cooking with Cambrea Cambrea bakes a cake Cambrea bakes a cake Cambrea bakes a cake
- Prepare the dish by baking it uncovered at 350°F for 20 to 25 minutes, or until the top is gently browned and the cheese has melted. Allow for a 10-minute resting period before serving. Cambrea bakes a cake
|Nutrition Facts(per serving)|
Display the Complete Nutrition Label Hide the entire nutrition label
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Saturated Fat 15g||73%|
|Dietary Fiber 4g||13%|
|Total Sugars 10g|
|Vitamin C 5mg||24%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.
Baked Penne Pasta Casserole Recipe – Food.com
This dish is quite delicious, especially when topped with a generous amount of shredded cheese. I’m more of a quot;a dash of this and that quot; sort of chef, thus the measurements for the spices are really close to being accurate. You may also adjust the amount of mushrooms according to your preferences. I’m currently enjoying making and eating this dish, and it’s one of my favorites. READY IN 1 HOUR 15 MINUTES SERVES:6
- 2 cup sliced mushrooms
- 6 ounces dry penne rigate
- 24 ounces garden style spaghetti sauce
- Penne should be cooked according to package recommendations until almost done. Preheat the oven to 350 degrees Fahrenheit. Heat the oil in a large pan over medium heat, then add the onion, garlic, and mushrooms, stirring constantly, until the onion is transparent. Transfer to a serving platter
- In a pan, brown the meat and add the basil, thyme, parsley, black pepper, and oregano. Cook until thoroughly cooked
- Drain Cook on low heat for 10-15 minutes, stirring periodically, until the onion mixture and spaghetti sauce are well combined. Add in the penne
- Toss to combine. Place the mixture in a shallow baking dish (13x9x2) and top with shredded cheese to serve. Preheat the oven to 300 degrees for 30-45 minutes. Allow for a 5-minute resting period before serving.
RECIPE MADE WITH LOVE BY
“This dish is quite delicious, especially when topped with A LOT of shredded cheese.” My cooking style is “a dab of this and that,” thus the measurements for the spices are quite imprecise.
You may also adjust the amount of mushrooms according to your preferences. The preparation and consumption of this meal is my current favorite!”
Baked spaghetti is, without a doubt, one of the most comforting dishes we can think of. When prepared properly, this classic is the ideal blend of cheesy, starchy, saucy, spicy, and salty flavors. Combine it with a good bottle of red wine, and you’ve got yourself a delicious casserole on your hands. However, “darn fine” is nothing when contrasted to adjectives such as “wonderful,” “fantastic,” or “transcendent.” Learn how to avoid the most frequent mistakes that home chefs make when baking pasta, and how to make your family’s favorite dish even better with these suggestions from digital food editor Dawn Perry, who will show you how to make ziti even better.
- The following is something that may be unpleasant to hear: ziti isn’t necessarily the greatest form of pasta for this particular task.
- To avoid this sad waste of sauce, use a tube pasta with deep ridges, such as rigatoni, riccioli, or rocchetti, which have deep ridges.
- So bear the following in mind: Ridges help to keep sauce and cheese in place, and the thicker sides help to ensure that the noodles are well-cooked rather than sloppy and floppy.
- It’s going to be OK.
- Perry boils the pasta for only five minutes before draining it thoroughly and throwing it into the sauce.
A semi-raw texture—even stiffer than al dentepasta—is what you’re going for in this case.
Although a red sauce is often used in Italian-American baked pasta dishes, this does not imply that you should limit yourself to it.
“When ricotta is cooked, it becomes spongy and dry,” she adds.
The first is a red sauce, and the second is a white béchamel sauce.
(Sticklers will remark that the addition of cheese to a béchamel technically qualifies it as a mornay, but we like to refer to it as baked pasta perfection).
You should be able to taste the seasoning in both sauces without feeling unduly salty, and the noodles should be flavorful with an extra-firm bite—you should not want to eat the pasta by itself.
Everything should be tasted and adjusted as needed.
In a conventional oven, baked pasta will never get the golden, bubbling crust that is so desirable.
If you leave the pan in the oven for hours, the pasta will be overdone and you will have to start over.
It can take as little as four minutes to get that deep burnished top layer, but it can rapidly devolve into too-done territory if you aren’t watchful and don’t leave the kitchen while working on it.
Noodles that are crunchy and crispy are our favorite.
Allow it to rest for a few minutes before continuing.
A baked spaghetti dish is no exception to this rule.
If you don’t start eating immediately away, the liquid will pool at the bottom of the dish, leaving you with a thin-tasting sauce. And it’s scorching! That dish has just been removed from the oven’s broiler. Having a charred tongue implies that you won’t be able to appreciate all of your hard work.
No-Boil Pasta Bake (Yes, it really works! And it uses only one pan!)
It is possible that this content contains affiliate links. This pasta bake is prepared in a single pan and does not necessitate the boiling of the pasta in advance. Yes, this indicates that the pasta has been baked in the oven! The fact that it is so wonderful when you simply have to spend 5 minutes preparing it is very remarkable. Your weeknights will be saved for sure if you make this one. I absolutely despise the expression “dump dinners” or “dump-and-go dinners,” which refers to meals in which you just pour everything into a cooking utensil and walk away.
- However, I adore the concept!
- However, I was never sure if you could cook pasta in the oven in this manner before.
- Then I discovered that the answer is certainly yes; you can totally cook pasta in the oven if you want to.
- This dish will wow you with its simplicity.
Here’s A Video Showing How To Make The No-Boil Pasta Bake:*
*IMPORTANT NOTE: The directions provided in the video are perfectly enough. The milk, on the other hand, can occasionally curdle. As a result, we retested the recipe multiple times until we were satisfied with the results. Instead of milk, the recipe now asks for 1 cup of heavy cream and 1 cup of chicken stock, which is a significant improvement. A commenter reported that she made it with no cream and with 2 cups chicken stock and that it turned out well. All of these modifications have been made to the recipe below.
How To Cook Pasta In The Oven
The ingredients and preparation instructions for the no-bake pasta bake are listed below. However, I am frequently asked if it is possible to cook pasta in the oven for other uses. That’s the first thing I’m going to explain: Cooking pasta with water in the oven hasn’t been a really successful experiment for me. Preheat your oven to 400 degrees Fahrenheit for the best results. After that, transfer the pasta to a casserole dish or oven-safe saucepan. If you’re using a long pasta, such as spaghetti, you’ll need to cut it into smaller pieces (2 inches).
- After that, fill the casserole dish halfway with boiling water.
- However, if you have a working stove, I recommend that you use it to cook your pasta because it will turn out better that way.
- (The fact that the water is able to simmer continually on the stove is the reason why it turns out better.
- It is completely delicious and delectable.
- Stir in the salt (approximately a tablespoon per 16 ounces of pasta) until the pasta is well coated.
- Having a good seal is quite important.
A second layer of aluminum foil works nicely for this. Then bake it for an additional 5 minutes on top of the time specified on the pasta box directions. Drain the pasta once you’ve tasted it to determine whether it’s to your satisfaction, and then repeat the process.
How To Make A No-Boil Pasta Bake
While I don’t particularly like for pasta that has been simmered in water in the oven, this recipe, in which the spaghetti is cooked in a sauce in the oven, is one of my favorites. I believe this is due to the fact that the pasta is soaking up all of the exquisite taste, and the flavors that have been soaked up more than make up for any slight gumminess. Alternatively, it’s possible that the cheese in the meal conceals the gumminess. Anyway, here’s what you should do. Preheat the oven to 400 degrees Fahrenheit.
Preheat the oven to 350°F and cover securely with a double layer of aluminum foil for an hour.
The pasta bake should then be allowed to cool for 15 minutes before serving.
Why Does The Pasta Bake Need To Rest?
The pasta bake will appear to be liquidy when it is finished. This is due to the fact that all of the liquid in the casserole has been really simmering and moving all over the place owing to the high temperature. What you really want is for the liquid to come to a simmer (lol). But, in all seriousness, you want things to cease boiling and cool down. As it cools, some of the liquid will evaporate, some will soak into the pasta a little more, and some will thicken. So, without a doubt, leave it out on the counter for 15 minutes before serving it to the family.
And there you have it: delicious baked spaghetti prepared in a single pan with little effort on your behalf.
This pasta bake is prepared in a single pan and does not necessitate the boiling of the pasta in advance. Yes, this indicates that the pasta has been baked in the oven! The fact that it is so wonderful when you simply have to spend 5 minutes preparing it is very remarkable. Your weeknights will be saved for sure if you make this one. Please keep in mind that this recipe was retested and revised in November 2021 after several reviewers noticed that it occasionally curdled. We substituted one cup heavy cream and one cup stock for the two cups whole milk.
), but we wanted to share it with you in case you were happy with the old version.
We also upped the salt from half a teaspoon to three-quarter teaspoon.
Enjoy! – Christine xo Here’s a gadget that I’ve found to be useful while preparing this recipe: Dish of Lasagna By using the listen button below, you can hear me briefly describe how to create this No-Boil Pasta Bake, as well as some helpful suggestions along the way:
- 8 oz. uncooked dry pasta shells
- 12 oz. uncooked dried pasta shells (4 links) chicken sausages that have been thoroughly cooked and cut 14 inch thick
- 2 cups grated mozzarella, divided
- 12 tsp. garlic powder
- 34 tsp. salt
- 14 tsp. black pepper
- 1 cup heavy cream
- 1 cup low sodium chicken stock
- Heavy duty aluminum foil
- 12 cup shredded Parmesan cheese
- 128 oz. can chopped tomatoes with liquid
- Preheat the oven to 400 degrees Fahrenheit
- In a casserole dish, combine the pasta, sausage, diced tomatoes with juice, 1 cup of mozzarella cheese, the garlic powder, salt, and black pepper
- Bake for 30 minutes. Stir
- Toss in the heavy cream and chicken stock to completely cover the pasta, making sure that it is well saturated. Apply two layers of aluminum foil to the top and make sure it is well sealed. Put it in the oven for about 50 minutes, or until the pasta is soft. Remove the dish from the oven and top with the remaining 1 cup of mozzarella and the Parmesan cheese
- Return to the oven, uncovered, for about 5 minutes, or until the cheese has melted. Removing the pasta bake from the oven and allowing it to cool for 15 minutes before serving is recommended. This is critical because the sauce thickens dramatically during this period.
The pasta will be properly cooked if the aluminum foil is securely crimped over the edges of the pan so that no steam escapes. Substitutions:
- If you don’t have heavy cream on hand, half-and-half or milk can be used in place of the cream. The sauce will be notably thinner, and some cheese curds may naturally form as a result of the acidity of the tomatoes reacting with the milk throughout the cooking process. Don’t be concerned if the mixture curdles. Although it appears as though you have added some ricotta to the dish before baking it, it is still perfectly safe to consume and is still completely delectable! It’s worth noting that one reviewer substituted chicken broth for the cream/milk and reported decent results, so if you don’t have cream, half-and-half, or milk, you might want to give it a shot. Farfalle (bowtie) or rotini (corkscrews) can be substituted for shell pasta if shell pasta is not available.
In September 2016, this recipe was published on this site for the first time. It was changed and reposted on this site in November 2021. This post includes affiliate connections to Amazon.com.
Penne Pasta Bake Recipe
This Penne Pasta Bake dish is a true comfort food, with a hearty, creamy sauce and lots and heaps of shredded cheese on top. It is the ideal dish for a hectic night out or for feeding a large group of people. PIN IT FOR LATER REFERENCE! While we enjoy pasta on a regular basis, penne pasta is one of my personal favorites. You might also like this Sausage and Peppers Pasta, Penne with Butternut Squash and Sausage, or Key West Penne if you enjoy penne. As a food writer, it may be a little humiliating to say that my children aren’t the most experimental eaters on the planet.
- We still have difficulties, despite the fact that things are getting better as kids get older.
- Pizza prepared from scratch.
- Thank goodness I enjoy spaghetti as well because it has been a staple in my diet pretty frequently.
- A rich, creamy red sauce, pasta, and lots and plenty of cheese are the ingredients for this dish.
Penne Pasta: I believe that penne is the best type of pasta for this dish since the form keeps the sauce effectively. Ground Beef: I prefer to use lean ground beef in order to avoid having a lot of oil or fat in my dish. If you want to add even more flavor, you may substitute sausage for some of the ground beef. Onion: This is a fantastic taste enhancer. As an added bonus, a clove or two of minced garlic would be delectable. Sauce: Make sure you pick a marinara sauce that you truly enjoy eating with.
- I prefer to use a marinara sauce that contains a large amount of Italian spices.
- You may technically omit it, but you will lose the creamy texture of the dish, which is one of the things I enjoy the most about this recipe!
- I really enjoy the combination of all three cheeses.
- Parsley: Although it is not essential, I enjoy adding something fresh and green at the end of the recipe.
How to Make this Penne Pasta Bake
PASTA: Cook your pasta until it’s al dente, around 8 minutes. Cooking it for too long can result in mushy results when everything is mixed together and baked together. SAUCE: To prepare the sauce, brown the ground beef with the onion in a large skillet over medium heat, then add the marinara and allow everything to stew together and simmer. Add in the sour cream and mix well. COMBINE: Toss the cooked pasta into the beef sauce until well combined. ASSEMBLE: To assemble, you’ll need two layers of meat/pasta, followed by a layer of cheese.
Half of the provolone (break the slices if necessary) and half of the mozzarella are then placed on top of the pizza.
Continue to add the rest of the spaghetti, followed by the remaining provolone, mozzarella, and parmesan cheeses. BAKE: Bake the pasta until the cheese is melted, then sprinkle the parsley on top before serving. DIRECTIONS:
Tips and Tricks
- You could theoretically use any type of pasta for this recipe, but I think that a short cut pasta works best here in my experience. Penne is one of my favorite pasta dishes since it absorbs the sauce so wonderfully. This Penne Pasta Bake freezes well and can be prepared ahead of time. In addition, my children prefer it the best, so that is always a determining factor. You can substitute shredded Provolone if you can find it, but I prefer the slices of cheese in this recipe. Make it till just before you’re about to bake it. Place the container on a baking sheet and place it in the refrigerator for about 30 minutes before baking. It is possible that you may need to increase the baking time by a few minutes. As soon as the cheese has melted and begun to bubble, you will know it is ready.
More Pasta Recipes
Ground Beef Stroganoff in a Single Pot Lasagna in a Skillet with Bacon and PeasOne-Pan Pasta with Bacon and Peas Tuna Casserole with Creamy Mac and Cheese
This Penne Pasta Bake dish is a true comfort food, with a hearty, creamy sauce and lots and heaps of shredded cheese on top. It is the ideal dish for a hectic night out or for feeding a large group of people. Scale
- 2 pounds ground beef, chopped
- 1 (24-ounce) jar marinara sauce
- 12 cups sour cream
- 6 slices Provolone
- 4 slices Mozzarella
- 14 cup Parmesan
- Chopped parsley
- 8-ounce pasta
- 12 pounds ground beef
- 12 medium onions, chopped
- Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta until it is al dente, about 5 minutes. In the meantime, cook the ground beef in a large pan over medium heat. Cook until the onion is softened, about 5 minutes. Allow for 15 minutes of simmering time after adding the spaghetti sauce. Add in the sour cream and mix well. Stir in the drained pasta until it is well coated. Preheat the oven to 350 degrees Fahrenheit. Nonstick cooking spray should be sprayed into a 2-quart baking dish. Half of the spaghetti should be poured into the baking dish. Place half of the Provolone and half of the Mozzarella on top of the salad. Pour the remaining spaghetti on top and sprinkle with the remaining Provolone and Mozzarella cheeses, finishing with the Parmesan. Bake for 30 minutes, or until the cheese is melted and bubbling. Before serving, garnish with finely chopped parsley.
This dish was adapted from allrecipes.com. Alternately use half ground beef and half Italian sausage to add extra flavor to this dish. In place of penne, any short cut pasta can be used – penne is simply our preferred choice! MAKE THE DAY BEFORE: This dish may simply be prepared the day before and baked just before serving. STORAGE: This dish keeps nicely in the freezer. You may construct the entire dish, cover it with plastic wrap, and freeze it either before or after it is baked. In any case, be certain that it has thoroughly cooled before freezing.
Leftovers may also be frozen in individual serving sizes and warmed in the microwave for quick and simple dinners on the go.
Keep any leftovers covered in the refrigerator for up to 3-4 days after they’ve been prepared.
The numbers might vary depending on the brands and goods used.
- The following are the nutritional values for one serving: 492 calories, 10 grams of sugar, 940 milligrams of sodium, 24 grams of fat, 12 grams of saturated fat, 5 grams of unsaturated fat, 0 grams of trans fat, 42 grams of carbohydrates, 5 grams of fiber, 29 grams of protein, and 67 milligrams of cholesterol.
Baked pasta, pasta bake, penne pasta recipe, penne pasta, penne spaghetti Thank you for visiting Taste and Tell. Here you will find recipes that are simple, quick, and suitable for the whole family. I believe that everybody can cook, and that supper does not have to be complex in any way. Come and spend some time in my kitchen with me! More information can be found at
So why create baked spaghetti instead of the more traditional spaghetti with meat sauce? That gooey coating of cheese on top is what makes this dish. Fresh mozzarella can be substituted for the parmesan if you prefer it that way. Looking for a fantastic side dish to go with your spaghetti bake? Look no further! Make sure to try our crushed broccoli; it’s one of our favorite dishes. Have you attempted to make this recipe? Please share your experience in the comments section below! Yields:6servings Preparation time: 0 hours 15 minutes Time allotted: 1 hour and 0 minutes Using cooking spray 16oz.spaghetti 2 tablespoons of extra-virgin olive oil 1 medium yellow onion, coarsely chopped 2 cloves garlic, minced 1 tablespoon olive oil 1 pound of ground beef salt that is kosher peppercorns that have been freshly ground 1 teaspoon of Italian seasoning 1 can (28 oz.) crushed tomato sauce 1/2 cup finely chopped basil 1 cup shredded mozzarella cheese 1/4 cup parmesan cheese, freshly grated garnished with finely chopped fresh parsley
- Preheat the oven to 350 degrees. Cooking spray should be used to grease a medium baking dish. Drain and put aside the cooked spaghetti, which has been cooked according to package recommendations until it is al dente
- Meanwhile, heat the oil in a large pan over medium heat until shimmering. Cook the onions for approximately 5 minutes, or until they are tender and transparent. Cook for another minute, stirring constantly, until the garlic is aromatic. Cook the ground beef until it is no longer pink, about 8 minutes, seasoning with salt, pepper, and Italian seasoning along the way. Remove the fat from the pan and place it in a basin lined with paper towels. Pour in the crushed tomatoes and basil and cook for approximately 10 minutes, or until the tomatoes are somewhat reduced. Season with additional salt and pepper to your liking. Add spaghetti and toss to combine, then move to a baking dish and sprinkle with mozzarella and Parmesan cheeses. Bake for about 20 minutes, or until the cheese is melted and the pasta is heated through. Garnish with parsley and serve immediately.
Ethan Calabrese This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. Rian Handler is a professional musician. Rian Handler is a culinary writer, editor, and recipe creator with a deep affinity for sour gummies. This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.
How to Make Any Kind of Baked Pasta (& Live a Happy Life)
My mother is a long way from becoming an Iron Chef, and even farther away from being an Italian grandma (and she would say the same). Despite these severe difficulties, she is a talented baker who can turn out a delicious baked pasta dish. Despite the fact that she never relied on a fancy recipe—her go-to macaroni and cheese was inspired by none other than Nancy Reagan—even today, despite my New York snobbery, I can’t seem to resist the smell (and soft gurgling—though it’s possible that’s just my imagination) of the cheddar bubbling over pasta.
- Adding adequate cheese and sauce, as well as avoiding overcooking your pasta, will ensure that you do not make a mistake.
- If you want to go from the tried-and-true macaroni and cheese and baked ziti routes (and you should), utilize your leftovers and cupboard staples (roasted veggies, the za’atar you’ve been hoarding) to create new flavors.
- Learn how to remove those melted threads of mozzarella out of your pasta.
- Decide on the form of your spaghetti (s).
- It is not necessary to worry about an odd mixture of undercooked and overcooked pasta shapes as long as the shapes cook at a consistent temperature within a few minutes of one another.
- Yes, I get what you’re thinking: Couldn’t you just use tortellini or ravioli instead?
Most baked pasta recipes (including those from Genius Kitchen) instruct you to cook the pasta until it is just shy of al dente.
Kenji López-Alt, host of Serious Eats and author of The Food Lab, came up with a better way to do things.
Using this method, your pasta will be rehydrated enough that it will not absorb moisture from your sauce but not so much that it becomes soggy and limp.
You won’t even have to worry about bringing a pot of water to a boil!
Prepare a sauce in a saucepan.
What are your thoughts right now? Do you want something that’s rich, creamy, and comforting, or do you want something that’s as fresh and light as a baked spaghetti can be, depending on your mood? Decide on a style (and a color!) and stay with it for the foreseeable future:
- We started with a white-ish and creamy consistency, which we achieved by mixing leftover roasted butternut squash with cream (yes, we went for it) until it reached a pourable consistency. Various types of liquids, such as broth (chicken or vegetable), half-and-half, cashew cream, or coconut milk, might be used to loosen up the sauce, and other roasted or blanched vegetables, such as carrots, cauliflower, or red peppers, could be used as the basis. Alternatively, you may omit the roasted veggies entirely and adopt the more conventional method. The base of Martha Stewart’s Genius Macaroni and Cheese is a classic béchamel produced by combining cheddar and Gruyère cheeses with an aroux base. Don’t be stingy with the spices! To avoid a dull sauce, season it liberally with salt and pepper before serving. Add a sprinkle of nutmeg for a traditional macaroni and cheese, or experiment with spices like harissa, za’atar, or smoky paprika for something a bit more exciting. Take a sip of the sauce. As it sits today, do you think you’d want to eat it with pasta? If this is not the case, you will need to make some adjustments.
- The other approach is pesto-inspired, and it is green and fresh. Some herbs (or dried herbs) and your favorite greens (using kale, spinach, or even carrot tops) are blended into a loose sauce, which is then flavored with olive oil, almonds, and cheeses before serving. We’d also recommend adding some dairy to the sauce, such as Greek yogurt, to ensure that it adheres to and hydrates the pasta during baking.
- The color red and tomato-like: You can’t go wrong with a basic tomato sauce, such asMarcella Hazan’s or themarinarawe all know and love (and wish we had canned at the end of the summer). If you’re in the mood for meat, go for an abolognese sauce. Just make sure that the sauce isn’t too runny, or else you run the danger of baking your pasta to death.
4. Select the add-ons that you want. Now comes the crucial question: how much things do you want to put in your baked macaroni and cheese? Having huge bits of veggies or meat disrupt the eating experience might be difficult or distracting if you’re using lengthy lengths like spaghetti or linguine and/or a sauce with a complex flavor. For example, baked spaghetti is typically best served with only a basic, highly tasty tomato sauce on the side. However, the short forms we selected are ideal for including similar-sized veggies, cooked sausage, or shredded poultry into the dish.
- You should keep in mind that you will not be doing any “cooking” in the oven, so only use items that are already cooked or those you would consume in their raw condition.
- Fresh herbs (whole basil leaves, chopped fresh sage, rosemary, thyme) and a second seasoning of salt and pepper to taste are then added.
- Using butter, grease a baking dish that can be baked in the oven.
- Apart from the natural textural variety provided by the oven, this is also your chance to ensure that you’ll get those crispy and gooey portions that you’ve been looking forward to.
- ), crushed Ritz crackers (?!?!
- Make hunks of a melty cheese, such as fresh mozzarrella, to add to the goo factor.
- We favor Al Forno’s Genius approach, which involves baking at a mid-range temperature (350° to 400° F) for a large portion of an hour (45 to 60 minutes), while keeping the dish covered with aluminum foil until the very end.
- Because none of your components require lengthy cooking, all you need to do is brown the top and make the cheese bubbling without drying the interior layer of the tart.
- If you’re using a deeper dish, though, keep in mind that the cooking time may need to be increased.
Additionally, you will feel an irrepressible want to stick your face into the container. What is your favorite way to prepare baked pasta? Please share it with us in the comments section! James Ransom and Linda Xiao took the photographs.
Easy Vegetarian No-Boil Pasta Bake
You can just use the spaghetti sauce container to measure 24 ounces of water! After you’ve finished adding all of the sauce to the pasta, fill the empty jar halfway with water, cover it tightly with the lid, and shake it a few times to remove any residual sauce from the edges of the jar and add it to the pasta as well. This saves you the trouble of cleaning a measuring cup AND ensures that you get every last drop of spaghetti sauce out of the jar! You may use any type of cheese you happen to have on hand!
- Occasionally, I like to add a little additional bite and nuttiness to this baked spaghetti dish by using sharp white cheddar cheese, but any shredded cheese will do.
- In place of the rotini, you may use any other type of pasta you have on hand; just make sure it’s a short cut of spaghetti.
- When in a pinch, longer lengths of pasta will suffice, but the shorter cuts of pasta will perform better and cook more uniformly in a recipe like this.
- Check the texture of the noodles carefully to determine whether they are delicate but still have a little of toothsome bite to them.
- Upon completion, top with the fresh mozzarella and broil for a minute or two to create a melty, cheese-covered crust on top of the noodle mixture.
- Allow children to measure out the ingredients, combine them in the baking dish, and whisk everything together.
Baked Feta Pasta
It is possible that this content contains affiliate links. Please review our information-sharing policy. For a simple midweek pasta recipe that is both savory and quick to prepare, you must try this baked feta spaghetti with bursting cherry tomatoes. The meal is almost completely hands-off, and the magic happens entirely in the oven. It’s no surprise that this meal, which is made with only a handful of ingredients, has become popular in Finland, where it is now known as Tik Tok Pasta. It was via my friendGrilled Cheese Social that I learnt about this dish, which is based on a very popular Finnish viral recipe calleduunifetapasta that was made famous in Finland byLiemessa and first shared byTiiu.
It grew so popular that feta cheese was quickly out of stock in grocery shops! I had to give it a go, and now I see what all the fuss is about! Tik Tok spaghetti was actually born out of my popular video, which was the inspiration for the dish.
Baked Feta Pasta Video Tutorial
- Tomatoes: For this dish, cherry or grape tomatoes are recommended. Their tiny size ensures that they have the best flavor possible, and the appearance of the tomatoes when they burst is just lovely. If possible, use a block of feta cheese to achieve the greatest results. This is due to the fact that the block has been treated less and will have a more melty consistency when baked. It is possible to create this dish with whatever type of pasta you like, including gluten-free spaghetti. Seasoning Olive oil, salt, pepper, garlic, and basil are some of the herbs you’ll need. If you want to get creative with the spice and herbs, go ahead. If you want to experiment, you can use fresh oregano, fresh thyme, or substitute roasted garlic for the fresh garlic.
How to make baked feta pasta
- Baking dish that is safe to use in the oven is recommended like in this recipe, combine the tomatoes, olive oil, salt, and pepper in a large mixing bowl
- Alternatively, place the feta cheese in the center of the baking sheet and either turn it around a couple of times to cover it with the olive oil and seasoning, or simply drizzle it with a little extra olive oil and a few grinds of fresh black pepper to taste It should be baked until the tomatoes are bursting and the feta is soft (and your house smells lovely! )
- Toss in some freshly minced garlic and fresh basil leaves right away after the dish comes out of the oven. It should be mixed quickly so that the garlic softens as a result of the heat in the dish. Stir in the cooked spaghetti until everything is well combined. Toss the feta and tomatoes together and you’ll have a basic sauce for your spaghetti.
Tips for making baked feta pasta
- Make use of the freshest ingredients you can find. Fresh cherry tomatoes (not canned diced tomatoes), fresh basil, and freshly minced garlic are the only items you should use while making this dish because the components are so simple. And it’s the extra virgin olive oil that makes all the difference in this dish
- It’s really what produces the sauce. Keep the pasta water aside. When I prepare pasta, I prefer to save aside 12 cup of the cooking water in case the pasta dish turns out to be a little dry. Although I did not include it in this recipe, you can absolutely do so if you believe the baked feta spaghetti requires extra sauce. Additionally, it will make the sauce smoother and creamier in general. Cherry tomatoes should be crammed into the baking dish. When roasting cherry tomatoes, the general guideline is that if you want them saucy, crowd the pan
- If you want them dry roasted, stack them in a single layer to allow for air circulation in the pan. We want something saucy here, and I discovered that an 8′′x11′′ baking dish works great for this. For blistering tomatoes, turn up the heat a notch. You may finish the dish in the oven by broiling it for 2 minutes at the end or by increasing the temperature to 450°F for the last 5 minutes of cooking
- You can also try it on the stovetop. Alternatively, you may cook it on the stovetop over medium-low heat, as I demonstrated in this Instagram video. It takes about 10 minutes and produces results that are quite comparable.
Frequently asked questions
Is it possible to create this dish with crumbled feta cheese? Although crumbled feta can be used, it is important to have the feta piled in the centre so that it has a melty consistency when combined. Is it possible to prepare this using a different sort of cheese? Yes, I tried it with goat cheese and it yielded a creamy, ideal texture; however, depending on how huge the block of cheese is, the cooking time may be reduced somewhat. I’ve also heard of people having luck with high-quality full-fat ricotta.
I’ve seen it cooked with penne, spaghetti, bow-tie, and all sorts of other things.
However, I like anything with curves or corners so that the sauce may attach to a greater portion of the pasta surface area.
This spaghetti is best served immediately after it has been removed from the oven.
The combination of baked feta and burst juicy sweet cherry tomatoes is simply enticing, and this dish is no exception!
I’m completely crazy with tik tok pasta, and I hope you’ll enjoy it as much as I do!
More pasta recipes:
- Pasta in one pan, cheese stuffed shells, baked pasta with ground turkey, pumpkin pesto pasta, lemon ricotta pasta, shrimp arrabiata pasta, shrimp and garlic pasta, and roasted red pepper pasta are just a few of the dishes you may make.
Don’t forget to rate the dish and leave a comment below if you’ve tried this healthy-ish feel goodBaked Feta Pastarecipe or any other recipe on FeelGoodFoodie. I’d be interested in hearing about your experience in creating it. And if you took any photos of it, please share them with me on Instagram so that I may repost them on my stories! Preparation time: 5 minutes Cooking Time: 35 minutes Time allotted: 40 minutes
- A dozen ounces of dried cavatappi or your favorite pasta
- Two pints of sliced cherry tomatoes
- An eight-ounce block of feta cheese
- 12 cup extra virgin olive oil
- Two garlic cloves minced
- 14 cup packed chopped fresh basil plus more for serving
- A dozen ounces of dried cavatappi or your favorite pasta
- Preheat the oven to 400 degrees Fahrenheit. Place the cherry tomatoes on a baking dish that can be used in the oven. Season with salt and pepper after drizzling the olive oil over the top. Toss until everything is well-combined. In a large baking dish, place the feta block in the center, surrounded by the cherry tomatoes, and turn it over a couple of times to cover it with the olive oil and spice
- Bake for 35 minutes in the preheated oven, or until the cherry tomatoes have burst and the feta cheese has melted, whichever comes first. Meanwhile, cook the pasta in a large pot of boiling salted water according to package directions until al dente while the tomatoes and feta are baking. Drain the pasta, saving 12 cup of the cooking liquid in case you want to add it later
- Add the garlic and basil leaves to the cooked tomatoes and feta and mix everything together until everything is well combined. Toss the cooked spaghetti with the sauce in the baking dish until everything is well-combined. Garnish with more fresh basil and serve while still warm.
I learnt about this food concept via the Grilled Cheese Social, and this recipe is based on her version of the dish. Storage: Store any leftovers in an airtight container to prevent them from spoiling. They will keep in the fridge for approximately 3-4 days at the most. Substitutions: For the best results, make sure to follow the recipe exactly as written. Instead of using the original ingredients, here are some popular alternatives that might be effective in this recipe:
- You may substitute any pasta for the cavatappi or make it gluten-free by substituting gluten-free pasta. You may substitute normal whole tomatoes or even canned chopped tomatoes in place of the cherry tomatoes, but cherry tomatoes have the finest flavor in this recipe.
Food and Nutritional Information:Please keep in mind that the nutrition label supplied is an estimate generated by an online nutrition calculator. Depending on the precise substances you choose, the results will vary. calorie count 429kcal carbohydrate count 36g protein 12g fat 27g saturated fat 8g cholesterol 34 mg sodium 539 mg potassium 457 mg fiber 2g sugar 6g vitamin A 932IU vitamin C 36mg calcium 214mg iron 2mg nutrient count vitamin A 932IU vitamin C 36mg calcium 214mg iron 2mg The nutritional information presented is a best-effort estimation.