How To Make Pasta Bake

Italian Pasta Bake

Preparation time: 40 minutes 25 minutes in the oven

Makes

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

Ingredients

  • 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)

Directions

  1. 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
  2. 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!

Nutrition Facts

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.

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.

Ingredients

  • 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

Steps

  • 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

Nutrition

410 calories, 12 grams of total fat, 21 grams of protein, 54 grams of total carbohydrate, and 9 grams of sugar

Nutrition Facts

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.

Exchanges:

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

Carbohydrate Choice

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

Pasta Bake Recipe

Stephanie is the author of this piece. The date is May 16, 2021. (UpdatedJuly 12, 2021) This post may contain affiliate links, which means it may earn money if you click on them. More information may be found at » Make this Pasta Bake dish ahead of time to save time in the kitchen. It may be done with ziti, rigatoni, or penne pasta. In the center is meaty marinara sauce, and the top is made up of cheeses: ricotta combination, mozzarella cheese, and parmesan cheese. Make sure to serve this dish with a side of mygarlic bread and cheese on top.

I use this dish for large groups of people since it’s simple to prepare ahead of time, there are a number of pasta options, and it always leaves everyone feeling full.

a creamy ricotta mixture and mozzarella cheese are spread over the pasta, which is then topped with a generous amount of beefy marinara sauce. Every mouthful is bursting with flavor. Let’s get right to it and cover all you need to know.

How to Make a Pasta Bake

Ingredient amounts and detailed directions may be found in the recipe card attached to this page.

  • Pasta should be cooked for 2 minutes less than al dente. Set aside the Ricotta, Parmesan, 1 whisked egg, and 1 cup of mozzarella cheese that you’ve combined previously. In a large pan, brown the ground beef and onions until they are no longer pink. Remove the fat and season with salt and pepper.
  • Heat the marinara sauce until it is hot and bubbly. Combine the pasta and 3/4 of the beef sauce in a 9-by-13-inch casserole dish
  • Bake for 30 minutes.
  • Dollop dollops of the ricotta mixture on top, followed by the leftover beef sauce. Cover with aluminum foil and bake at 375° for 20 minutes
  • Remove the lid and raise the temperature to 400°. Top with mozzarella cheese and bake for 10-15 minutes, or until the cheese is hot and bubbling, uncovered. Fresh parsley should be garnished, and the dish should be served with garlic bread and cheese.

Make-Ahead Method

  • Cook the meat, onions, and spices according to package directions, then remove from heat. Stir in the marinara sauce until everything is well-combined. Allow to cool
  • Prepare the pasta and construct the dish according to the directions. Refrigerate for up to 2 days after covering with plastic wrap. Add an extra 10 minutes of baking time under a covered baking sheet. (Bake at 375° for 30 minutes, covered. Afterward, sprinkle the cheese on top and bake at 400° for 10-15 minutes. You may also freeze the casserole after it has been constructed. Allow it to thaw in the refrigerator for 24 hours before baking

Pro Tips

  • This recipe calls for a lot of sauce
  • You may use less if you like, but the pasta absorbs a surprising amount of sauce while it bakes, so use as much as you like. I’ve included a link to my favorite marinara sauce in the tools section below, or you may create your own using my recipe for homemade marinara sauce. Ziti, Penne, and Rigatoniaare all tube-shaped pastas that adhere to the sauce well and are hence the perfect choice for this dish. To make it even better, I prefer to purchase the ‘rigati’ variety, which means that the exterior is lined with ridges, which helps them to adhere even more to the sauce. Use whatever sort or mix of ground meat you like, including ground pig, veal, sausage, and/or beef. Use fresh mozzarella and Parmesan cheese from a block and shred or grate it yourself at home if you have the opportunity. When compared to using boxed cheese, this will result in a more creamier and more flavourful dish.

Storage

Maintain freshness by storing in an airtight container and refrigerating for up to 3 days or freezing for up to 3 months.

Tools For This Recipe

(Amazon affiliate links)- You can find all of my cooking necessities right here.

  • Rao’s Marinara Sauce — This is the marinara sauce of choice for me, and it’s worthy of a restaurant. a baking dish that measures 9 x 13 inches Perfect for practically any pasta bake or casserole dish
  • A generous serving size. With the help of a silicone spatula, it is simple to gently combine cooked pasta and sauce. Box Cheese Grater — For the best results, always shred cheese from a block rather than a box. In soups and sauces, cellulose in bagged shredded cheese inhibits it from melting properly. Spoons for weighing and measuring I really like the fact that these are magnetic. They help to keep my drawer organized.

Try These Next

I’ve put up a Free Meal Plan that includes 7 of my most popular recipes (as well as a grocery list)! If you sign up for my email list, I’ll give it to you right away, along with a weekly supper meal. Follow me on social media platforms such as Facebook, Instagram, and Pinterest!

Tried This Recipe?

Please leave a review; I appreciate hearing from you! ⭐⭐⭐⭐⭐ This Pasta Bake dish is a simple supper that can be prepared ahead of time and served with ziti, rigatoni, or penne. Tossed in a hearty marinara sauce, it’s then covered with cheese, both ricotta and mozzarella, before being baked until bubbly and golden.

  • 15 cup Ricotta cheese
  • 14 cup Parmigiano-Reggiano cheese, coarsely grated
  • 1 large egg, whisked
  • 1 pound pasta (ziti, penne or rigatoni)
  • 3 cloves minced garlic
  • 1/8 teaspoon red pepper flakes
  • 12 teaspoons each of salt and pepper
  • 1 teaspoon each of paprika
  • 1 teaspoon each of paprika and salt
  • 1 teaspoon each of paprika and pepper
  • 1 teaspoon each of paprika and pepper The following ingredients are in each serving: onion powder + Italian seasoning
  • Marinara sauce, either store-bought or homemade (I like Rao’s brand or homemade)
  • Fresh parsley for garnish
  • Note: Although this recipe calls for a lot of sauce, the pasta absorbs a lot of it during the baking process. We are not interested in dried spaghetti. Preheat the oven to 375 degrees Fahrenheit. Set aside the Ricotta, Parmesan, egg, and 1 cup (but not all) of the mozzarella cheese after mixing them together. While you’re prepping the meat for the sauce, start heating the water for the pasta. Cook the pasta for 2 minutes less than al dente, drain, and repeat with the remaining spaghetti. Note: Make sure you timing it perfectly so that you don’t wind up with mushy noodles.
  • Cook and shred the ground beef and chopped onions over medium-high heat until the meat is browned and the onions are translucent. Grease should be drained. Combine the garlic, red pepper flakes, salt/pepper, onion powder, and Italian seasoning in a large mixing bowl. Cook for 1 minute after which you may add the marinara sauce. Stir until everything is well combined, then heat through. Remove the pan from the heat and combine the drained pasta with approximately 34 of the sauce mixture in a lightly oiled 9 x 13 inch baking dish
  • Set aside. Cover the dish with aluminum foil and bake for 20 minutes. Add dollops of the ricotta mixture over the top, followed with the remaining meat sauce. Remove from oven and sprinkle with the remaining 1 12 cups mozzarella cheese. Increase the oven temperature to 400 degrees and bake for another 10-15 minutes, uncovered, until the top begins to bubble and brown. Add parsley for garnish and serve with garlic bread and cheese.

This recipe calls for a lot of sauce; you may use less if you like, but the pasta absorbs a surprising amount of sauce while it bakes, so use as much as you like. Alternatively, you may prepare your own homemade marinara sauce, which I recommend using Rao’s brand sauce. Ziti, Penne, and Rigatoniaare all tube-shaped pastas that adhere to the sauce well and are hence the perfect choice for this dish. If possible, I prefer to buy the ‘rigati’ variety, which means the exterior is ridged, which allows them to adhere to the sauce even more.

Use fresh mozzarella and Parmesan cheese from a block and shred or grate it yourself at home if you have the opportunity.

Method of Preparation Ahead of Time:

  • Cook the meat, onions, and spices according to package directions, then remove from heat. Stir in the marinara sauce until everything is well-combined. Allow to cool
  • Prepare the pasta and construct the casseroles as directed. Refrigerate for up to 2 days after covering with plastic wrap. Add an extra 10 minutes of baking time under a covered baking sheet. (Bake at 375° for 30 minutes, covered. Afterward, sprinkle the cheese on top and bake at 400° for 10-15 minutes. You may also freeze the casserole after it has been constructed. Allow it to thaw in the refrigerator for 24 hours before baking
See also:  How To Cook Gnocchi Pasta

523 calories, 53 grams of carbohydrates, 36 grams of protein, 19 grams of fat, 10 grams of saturated fat, 1 gram of trans fat Vitamin A: 1209IU, Vitamin C: 13mg, Calcium: 334mg, Iron: 5 mg 149 mg sodium 1391 mg potassium 995 mg fiber 5 g sugar 9 g vitamin A 1209IU vitamin C 13mg calcium 334mg iron 0 mg The Main Course is the first course in the sequence. American and Italian cuisines are available.

Free 7-Recipe Meal Plan!

523 calories, 53 grams of carbohydrates, 36 grams of protein, 19 grams of fat, 10 grams of saturated fat, and one gram of trans fat Vitamin A: 1209IU, Vitamin C: 13mg, Calcium: 334mg, Iron: 5 mg 149 mg sodium 1391 mg potassium 995 mg fiber 5 g sugar 9 g 149 mg iron 149 mg The Main Course is the course that everyone should take. American and Italian cuisines are served.

Tomato pasta bake

  • 1 tablespoon olive oil
  • 1 chopped onion
  • 1 smashed garlic clove
  • 400g canned cherry or diced tomatoes
  • Pinch sugar
  • A few dashes salt and pepper Worchestershire sauce
  • 100g rigatoni or other tube-shaped pasta
  • 50g gruyère or cheddar, grated
  • A piece of baguette or sliced bread, roughly shredded
  • 2 sliced frankfurters

Method

  • STEP 1Heat the oil in a medium-sized skillet over medium heat, and cook the onion for 5 minutes, or until softened and gently brown in color. Cook for a further minute after adding the garlic. Bring the tomatoes and sugar to a boil, then reduce the heat and simmer for 20 minutes. Season with salt and pepper to taste after adding a few dashes of Worcestershire sauce. This basic sauce may now be refrigerated or frozen (see recipe introduction for more information)
  • STEP 2While you’re waiting, cook the pasta according to the package directions. Preheat the grill to a high setting. Combine the cheese and breadcrumbs in a large mixing bowl. STEP 3Drain the pasta and toss it into the sauce until well combined. Place the frankfurters in a heatproof dish and cover with aluminum foil. Season with salt and pepper and grill for 3 to 5 minutes, or until the cheese is boiling hot and golden. Serve with a simple salad on the side.

Recipe adapted from the October 2005 issue of Good Food magazine.

Baked Pasta

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

  • 97 out of a possible 100 stars 4 star ratings: 58
  • 3 star ratings: 22
  • 2 star ratings: 3
  • 2 stars out of 5 for 1star values

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.

6.

Yummy!

Wow!

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.

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
  1. 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
  2. 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
  3. Cambrea Bakes
  4. 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
  5. 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)
535 Calories
34g Fat
27g Carbs
30g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 535
% Daily Value*
Total Fat34g 43%
Saturated Fat 15g 73%
Cholesterol87mg 29%
Sodium1667mg 72%
Total Carbohydrate27g 10%
Dietary Fiber 4g 13%
Total Sugars 10g
Protein30g
Vitamin C 5mg 24%
Calcium 445mg 34%
Iron 3mg 16%
Potassium 820mg 17%
*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.

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.
  • Tacos.
  • Thank goodness I enjoy spaghetti as well because it has been a staple in my diet pretty frequently.

But, really, what’s not to enjoy about this dish (for the entire family)? A rich, creamy red sauce, pasta, and lots and plenty of cheese are the ingredients for this dish. Basically, this is the kind of comfort meal that I can get behind any day of the week.

Ingredients

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.
See also:  How To Make Spaghetti Pasta

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.

BAKE: Bake the pasta until the cheese is melted, then sprinkle the parsley on top before serving.

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

Description

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

Ingredients

  • 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

Instructions

  1. 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.

Recipe Notes:

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 nutritional information is supplied as a best-guess estimate only. The numbers might vary depending on the brands and goods used. If you have any nutritional information, it is best to utilize it as a broad guide.

Nutrition

  • 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

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Pasta bake with sausage (also known as baked ziti) is essentially a lazy day lasagna made with layers of pasta tossed in a rich tomato meat sauce filled with Italian sausage, piled with plenty of gooey golden mozzarella cheese, then baked until the cheese is melted and bubbly. You can cook this casserole supper any day of the week since it is so simple and tasty. Furthermore, you may prepare it ahead of time and freeze it for another day. Pasta bakes are a go-to dish in our household since they are simple to prepare and can serve a large number of people.

When eaten the next day, they are even delicious.

Furthermore, it is a favorite with children (and, of course, adults as well!).

Along with this pasta bake with Italian sausage, a crusty loaf of bread is always a nice accompaniment.

Ingredients

To prepare this wonderful pasta bake with Italian sausage, you will need the following ingredients:

  • Pasta- I used penne, but you could also use ziti pasta, which is more traditional. However, any smaller pasta, such as elbow pasta, rotini, or farfalle, would work in this recipe
  • Olive oil
  • And salt and pepper to taste. Italian sausage may be made with any type of ground meat, such as ground beef, hog, turkey, or chicken, and is a popular dish in Italy. Because Italian sausage has a distinct flavor, you may need to increase the quantity of Italian seasoning you use to make up for it
  • The ingredients are as follows: onion
  • Garlic
  • Tomato sauce
  • Herbs (I used Italian seasoning as well as fresh parsley and basil)
  • Cheese (Parmesan and mozzarella cheeses
  • Salt and pepper)

As well as these ingredients, you’ll need measuring cups and spoons, a big pot (or 4 qt. Dutch oven), and a 9×13 casserole pan.

How to Make the Best Pasta Bake with Italian Sausage (Baked Ziti)

  1. Prepare the pasta by boiling it. Bring a large saucepan of salted water to a boil over medium-high heat, then remove from heat and drain. Cook the pasta until it is al dente (completely cooked but still firm), about 8-10 minutes, or according to the package guidelines, stirring occasionally. Drain the water well and put it aside
  2. Prepare the sausage. Meanwhile, heat olive oil in a big pot (or 4 qt. Dutch oven) over medium-high heat for 2 minutes, or until the hot oil sizzles, until the hot oil sizzles. Cook, stirring constantly, until the sausage is browned, about 5-7 minutes. Spatula is used to split the sausages up into little bite-sized pieces. Add the onions and garlic and cook, stirring often, until the onions are soft and tender, approximately 2-3 minutes. To blend, stir the ingredients together. Make the sauce in a separate bowl. Cook, stirring periodically, until the meat sauce is reduced to a simmer. Pour in the tomato sauce and reduce the heat to medium-low. Combine the Italian seasoning, 12 cup Parmesan cheese, parsley, and basil in a large mixing bowl. Season with salt and freshly ground pepper. Reduce the heat to low and continue to cook for 5-7 minutes, stirring often. While the sauce is simmering, it will develop a stronger flavor. Now add the pasta. Mix thoroughly after adding the cooked and drained pasta to the sauce to ensure that it is equally distributed
  1. Assemble. Half of the spaghetti should be spread into a 9×13 casserole pan, and the other half should be topped with half of the mozzarella cheese (1.5 cups). Continue to add the remaining spaghetti and equally distribute the remaining mozzarella and Parmesan cheeses on top of the dish
  2. Bake. Bake the pasta for 25 minutes at 375 degrees Fahrenheit in a preheated oven until the melted cheese is golden brown. Allow for 15 minutes of cooling time before serving

Storing and Make Ahead Instructions

  • How to store: Store this pasta bake with sausage in an airtight container in the refrigerator for up to 4 days, wrapped with plastic cling wrap. In order to reheat the dish just heat it in the microwave, skillet, or oven. How to make an ice cube: Remove from the oven and put to an airtight container to freeze for up to 3 months. Reheating is simple: defrost the frozen food in the refrigerator first, then reheat in the microwave or on the stovetop
  • How to prepare ahead of time: Cook the pasta and the sauce and set them aside to cool completely before serving. Then, construct the cake as indicated in the recipe and keep it in an airtight container in the refrigerator or freezer until you are ready to use it. To bake something from frozen, let it thaw overnight in the refrigerator or for a few hours on the kitchen counter before you start baking.

More Pasta Recipes

  • Creamy Tortellini Soup with Sausage
  • Spaghetti Carbonara
  • White Chicken and Spinach Lasagne
  • Pesto Penne Pasta
  • Cheesy Tortellini and Sausage Pasta Bake
  • Creamy Tortellini Soup with Sausage

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Description

Pasta bake with sausage (also known as baked ziti) is a lazy-day lasagna made with layers of pasta mixed in a thick meat sauce, topped with mozzarella, then baked until the cheese is melted.

  • A pound (454 grams)penne pasta
  • 2 tablespoons olive oil
  • 1 pound Italian sausage
  • 1 cup onion, finely chopped
  • 1 tablespoon garlic, minced
  • 4 cups tomato sauce
  • 1 tablespoon Italian seasoning
  • 1 cup parmesan cheese, freshly grated, divided
  • 14 cup fresh parsley, finely chopped
  • 14 cup fresh basil, chopped
  • 1 teaspoon salt (or to taste)
  • 12 teaspoon ground black pepper (or to taste)
  • 3 cups fresh mozzarella cheese, shredded
  1. Preheat the oven to 375 degrees Fahrenheit. Bring a large saucepan of salted water to a boil over medium-high heat, then remove from heat and drain. Cook the pasta until it is al dente (completely cooked but still firm), about 8-10 minutes, or according to the package guidelines, stirring occasionally. Drain the water well and put it aside
  2. Meanwhile, heat olive oil in a big pot (or 4 qt. Dutch oven) over medium-high heat for 2 minutes, or until the hot oil sizzles, until the hot oil sizzles. Cook, stirring constantly, until the sausage is browned, about 5-7 minutes. Small chunks of sausage should be broken up using a spatula. Add the onions and garlic and cook, stirring often, until the onions are soft and tender, approximately 2-3 minutes. To blend, stir the ingredients together. Cook, stirring periodically, until the meat sauce is reduced to a simmer. Pour in the tomato sauce and reduce the heat to medium-low. Combine the Italian seasoning, 12 cup Parmesan cheese, parsley, and basil in a large mixing bowl. Season with salt and pepper if desired. Reduce the heat to low and continue to cook for 5-7 minutes, stirring often. Simmering aids in the development of a more complex flavor in the sauce. Mix thoroughly after adding the cooked and drained pasta to the sauce to ensure that it is equally distributed
  3. Half of the spaghetti should be spread into a 9×13 casserole pan, and the other half should be topped with half of the mozzarella cheese (1.5 cups). Continue to add the remaining spaghetti and equally distribute the remaining mozzarella and Parmesan cheeses on top of the dish
  4. Bake for 25 minutes, or until the melted cheese is golden brown on top of the pasta. Allow for 15 minutes of cooling time before serving
See also:  What To Add To Alfredo Pasta

Notes

How to make it your own. You may substitute any type of ground meat for the sausage, such as ground beef, pig, turkey, or chicken, if you don’t want to use sausage. It is possible that you may need to increase the amount of Italian spice you use to compensate for the flavors of the Italian sausage you use. What to keep in mind when storing: This pasta bake with sausage may be stored in the refrigerator for up to 4 days if it is wrapped tightly in plastic cling wrap or placed in an airtight container.

How to make an ice cube: Remove from the oven and put to an airtight container to freeze for up to 3 months.

How to prepare ahead of time: Cook the pasta and the sauce and set them aside to cool completely before serving.

Then, construct the cake as indicated in the recipe and keep it in an airtight container in the refrigerator or freezer until you are ready to use it. If you are baking from frozen, allow it to defrost overnight in the refrigerator or for a few hours on the kitchen counter before you begin baking.

  • Preparation time: ten minutes
  • Cooking time: forty minutes Pasta is a category, baking is a method, and the cuisine is Italian.

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Cheesy Pasta Bake With Chicken And Bacon

Served over cheesy pasta with chicken and bacon, this dish is a family favorite (and it freezes well for leftovers!). Everything about a delicious cheesy pasta bake topped with a large side of salad is perfection (obviously that makes it healthy.) Cheesey Pasta Bake with Chicken and Bacon is one of those dishes that the kids can devour in no time, regardless of how many vegetables I hide in there to make it more nutritious. Peppers, onions, tomatoes, spinach, and other vegetables are tossed in for good measure.

  1. If I’m feeling very sly, I might throw in some finely chopped mushroom (I’m the lone mushroom fan in our household, but they’ll all eat mushrooms if they can’t tell what they’re eating hee hee hee) as well.
  2. If I ate pasta every day of the week, would I become weary of it?
  3. Let’s see what happens.
  4. Tuesday: Pasta with Cajun Chicken Wednesday: Lasagne Soup in a Single Pan Thursday: Garlic Chicken Pasta in a Single Pot Friday: Crispy Fried Ravioli with Spicy Tomato Dip (recipe coming soon).
  5. Not to mention my newCreamy Chicken Alfredo PastaBake, which you should check out as well.
  6. I’d appreciate some new pasta-related ideas to feed my pasta obsession.

The Chicken Bacon Pasta Bake Video

If you like this chicken and bacon pasta bake, I’m confident that you’ll enjoy these as well:

Equipment

In order to create this really delicious Cheesy Pasta Bake with Chicken & Bacon, you will need the following ingredients:

  • The following items are required: A goodKitchen knife, a cutting board, a measuring cup, measuring spoons, a large pan for boiling the pasta, a colander for straining the pasta, and a large pan for boiling the pasta. ABaking Dish is an abbreviation for baking dish. Specifically, this is the one you can see in the photographs here
  • For those who prefer to grate their own cheese, you’ll also need a big frying pan or skillet, as well as wooden or silicone coated spoons. We recently purchased them and are quite pleased with them

Cheesy Pasta Bake With Chicken And Bacon Recipe

  • This cheesy pasta bake with chicken and bacon is a family favorite (and it freezes well for leftovers! )
  • Preparation time: 15 minutes Cooking Time: 45 minutes 1 hour is the whole time allotted. CourseDinner Cuisine Among those who spoke were Americans, Brits, and Italians. Servings6people Calories657kcal
  • 400g dry pasta shapes (I used rigatoni for this recipe)
  • 1 tablespoon of vegetable oil
  • 3 big chicken breasts (cut into bite-size parts)
  • 1 cup of water
  • 1 big onion, peeled and chopped
  • 1 red bell pepper, deseeded and chopped
  • 1 yellow bell pepper, deseeded and chopped
  • Sprinkle of salt and pepper
  • 2 cloves garlic, peeled and minced
  • 1 tbsp tomato puree
  • 12 tsp dried oregano and thyme
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme The following ingredients: 800g canned chopped tomatoes
  • 120ml double (heavy) cream
  • 100g fresh baby spinach
  • 6 rashers fried bacon
  • 100g strong cheddar cheese grated
  • 100g mozzarella cheese grated a little bunch of parsley that has been coarsely torn
  • Preheat the oven to 190 degrees Celsius/375 degrees Fahrenheit. Preparation: Bring a big pot of water to a boil, then cook the pasta for 1 minute shorter than the package directions. Drain the pasta and, while the pasta is cooking, heat the oil in a large frying pan over a medium heat. Cook for about 5 minutes, or until the chicken is just cooked through
  • Remove from heat. Cook for a further 3-4 minutes, or until the onion is softened, before adding the garlic. Combine the chopped peppers, salt, pepper, garlic, tomato puree, oregano, and thyme in a large mixing bowl until well combined. Cook for 2-3 minutes while stirring constantly. The canned tomatoes and cream should be added at this point. Bring the mixture to a mild boil, then stir in the pasta, spinach and fried bacon. Everything should be mixed together before being transferred to a large baking dish. Bake for 20-25 minutes, or until the cheese is golden brown, until the cheddar and mozzarella are melted and bubbling
  • Remove from the oven and sprinkle with parsley just before serving

Can I make pasta bake ahead?

Yes! The cheese can be sprinkled on after the dish has been allowed to cool and then covered with foil and refrigerated for up to a day in advance.

  • Remove out of the fridge foran hour before cookingit, to take the chill off the dish (otherwise you could discover you get a chilly patch in the centre while baking it)
  • Keep the foil on and cook in the oven at 190C/375F for about 10 minutes, thenremove the foiland continue to heat for a further 15 minutes, untilhot throughout

Please keep in mind that if you prepare the meal ahead of time, the sauce will be a bit less saucy since the pasta will absorb more of the liquid. If you like, you may add a few tablespoons of stock or boiling water before heating the pasta to ensure that it is remains saucy when cooking.

Can I freeze the leftovers from my pasta bake?

Yes, once the food has been prepared:

  • Remove from the heat as soon as possible, cover, and freeze
  • Defrost in the refrigerator overnight. Bake at 190C/375F for about 20-25 minutes, or until heated all the way through, covered with aluminum foil.

Make careful to add a few tablespoons of stock or hot water while reheating the pasta to keep it from becoming soggy.

Type of pasta to use for pasta bake:

For this pasta bake, I prefer to use rigatoni, but you may use whatever type of pasta you choose.

Spiralli (pasta spirals), Penne (tubes cut on the diagonal), Fusilli (pasta twists), and Farfalle (pasta bows) are all excellent options, and there is no need to alter the quantities or cooking periods.

Vegetarian version:

Instead of chicken, use chunky chunks of courgette (zucchini) or mushroom to replace it. You may omit the bacon completely, or substitute vegetarian chorizo or smoky chickpeas in its stead (chickpeas fried with smoked paprika, cumin, salt and pepper). Additionally, be certain that the cheddar and mozzarella are vegetarian alternatives.

Gluten free version:

With a few modifications, this recipe may easily be converted to a gluten-free dinner. Replace the spaghetti with gluten-free pasta and make certain that your tomato paste is gluten-free. Aside from that, if you’re using pre-grated (shredded) cheese, double-check that it’s gluten-free because it can sometimes be dusted with flour to keep it from sticking. Each serving has the following nutritional information: Calories:657kcal Carbohydrates:62g Protein:33g Fat:30g 15 g of saturated fat Cholesterol:108mg Sodium:637mg Potassium:911mg Fiber:4g Sugar:7g Vitamin A: 3040 International Units (IU).

  • Pasta bake with chicken and bacon is a delicious dish.
  • Thanks!
  • And of course, you can check out our latest recipe videos onYOUTUBE!
  • If you do decide to purchase, thank you very much!
  • The nutritional information supplied is a rough estimate that may change depending on a variety of circumstances.

Hi I’m Nicky

I enjoy cooking and I’d want to share some of my favorite, tasty, and family-friendly recipes with you. To motivate you to prepare delicious meals for your family on a daily basis, I want to inspire you. More information can be found at

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You can make this Baked Rigatoni with Beef the star of your Thursday dinner. This rich and cozy baked rigatoni is loaded with rigatoni pasta, ground beef, two different types of cheese, and lots of sauce, and it will have everyone at the table clamoring for seconds—even the pickiest eaters. This easy rigatoni and beef dish is a fantastic way to spend quality time with your family and friends.

Ingredients

  • Muir GlenTM organic tomato basil pasta sauce
  • 2 3/4 cups uncooked rigatoni pasta (approximately 8 oz)
  • 1 pound ground beef (at least 80 percent lean)
  • 1 jar (26 oz) uncooked rigatoni pasta
  • If preferred, garnish with small fresh basil leaves. 2 cups shredded part-skim mozzarella cheese (8 oz)
  • 1/2 cup grated Parmesan cheese

Steps

  • 1Preheat the oven to 350 degrees Fahrenheit. Cooking spray a 13×9-inch (3-quart) glass baking dish with a circular pattern. Cook and drain the pasta according to the package directions. return the pasta to the saucepan of boiling water
  • 2In the meantime, sauté the beef in a 10-inch pan over medium-high heat for 5 to 7 minutes, turning regularly, until it is well cooked
  • Drain and return to the pot with the pasta. 3 In a large mixing bowl, combine spaghetti sauce and 1 cup mozzarella cheese
  • Stir until well combined. Pour into a baking dish and bake for 30 minutes at 350°F. Lastly, top with the remaining 1 cup mozzarella cheese and the Parmesan cheese. Cover with aluminum foil and bake for 25 to 30 minutes, or until the casserole reaches a temperature of at least 165°F in the middle. Garnish with basil if desired.

Tips from the Pillsbury Kitchens

  • Using ground turkey in this rigatoni pasta bake is an excellent alternative to ground beef. Rigatoni pasta bakes, such as this baked rigatoni with meat sauce, are commonly made with a large, ridged tubular noodle that is often topped with cheese and saucy sauce. The ridges in the noodle assist in catching the sauce, which infuses every bite with a burst of flavor. If you don’t have rigatoni on hand, you may substitute other pasta noodles like as penne or ziti if you’re in a hurry. 3Instead of using mozzarella cheese, experiment with other varieties of cheese to see how they affect the flavor of this dish. Mozzarella works well in this dish because it melts readily, but other soft Italian cheeses, such as Provolone or fontina, would also work well in this recipe. Can’t make up your mind? Instead of shredded mozzarella, try a shredded Italian cheese combination. Serve this hearty pasta bake with a side of green salad and some Pillsbury crescent rolls for a complete family meal
  • Tip 5If you have leftovers, store them in an airtight container in the refrigerator for 3 to 4 days
  • Tip 6If you have leftovers, store them in an airtight container in the refrigerator for 3 to 4 days

Nutrition Information

390 calories, 18 grams of total fat, 24 grams of protein, 33 grams of total carbohydrate, and 4 grams of sugar

Nutrition Facts

Calories390 Calories from Fat: 160 calories 18 g of total fat 27 percent of the population 7g35 percent of total fat is saturated fat. Trans Fatty Acids 1/2 g Cholesterol60mg Sodium (660mg) at 19 percent 28 percent of the population Potassium200mg 6% of the population Carbohydrates in total (33g11 percent) Dietary Fiber3g12 percent of total calories Sugars4g Protein24g Vitamin A15 percent 15 percent Vitamin A15 percent Vitamin C is 0 percent of the total. Calcium is 25 percent of the total. Iron accounts about 15% of the total.

Exchanges:

1/4 cup sugar; 0 fruit; 1/2 other carbohydrate; 1/4 cup skim milk; 1/4 cup low-fat milk; 1/4 cup milk; 1/4 cup vegetable; 0 very lean meat; 1/4 cup lean meat; 1/4 cup high-fat meat; 1/2 fat; *Percent Daily Values are based on a 2000-calorie diet.

More About This Recipe

  • Rigatoni is derived from the Italian word rigato, which literally translates as “ridged” or “lined,” and is a term commonly used to describe the pasta produced in southern and central Italy. This rigatoni dish, which includes protein-rich meat and carbohydrate-dense pasta, can be prepared in approximately an hour and serves as a robust and full evening. There’s nothing quite like a steaming dish of freshly made spaghetti to welcome you home after a long day at the office. No matter if you’re carbo-loading for a marathon or hosting friends for a “Notte Italiano” dinner party, you may find excellent baked pasta dishes in our collection

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