Pasta casseroles make an easy choice for family dinners during the week. These recipes rely on basic ingredients and require little hands on time. You can prep most of them ahead and bake when needed. Each one bakes in a single dish for simple cleanup. Here are 12 ideas to add to your regular meal rotation.
Helpful Tips Before You Start
These tips will help your pasta casseroles come out creamy and satisfying for family meals.
Cook the Pasta Al Dente
Boil the pasta until it still has a firm bite. It will finish cooking in the oven and stay from turning mushy.
Use a Deep Baking Dish
Choose a dish at least two inches deep. This keeps the layers even and stops sauce from bubbling over the edges.
Layer Cheese in the Middle
Mix some cheese into the filling and save the rest for the top. The middle layer melts into the sauce while the top browns.
Rest the Casserole After Baking
Let it sit on the counter for 10 minutes before serving. The sauce thickens slightly and slices hold their shape better.
Hearty Beef Bolognese Lasagna Casserole
This casserole turns classic lasagna into an easy baked dish with a thick beef Bolognese sauce. It suits busy weeknights when the family wants a filling pasta meal that can be made ahead and reheated.
The sauce simmers with tomatoes and herbs while the noodles stay tender under layers of ricotta and mozzarella. The result is a sturdy, sliceable casserole with balanced meat and cheese in every bite.
Serves 4 people.
Ingredients
- 8 ounces lasagna noodles
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook the lasagna noodles until just al dente. Drain and set aside.
- In a large skillet over medium heat, cook the ground beef with the chopped onion until the beef is browned. Add the minced garlic and cook for one minute more.
- Stir in the crushed tomatoes, oregano, basil, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally.
- Preheat the oven to 375 degrees. Spread a thin layer of sauce in the bottom of a 9×13 baking dish.
- Arrange half the noodles over the sauce. Dollop half the ricotta over the noodles and sprinkle with half the mozzarella and Parmesan. Repeat the layers with the remaining sauce, noodles, and cheeses.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake 10 minutes longer until the cheese is lightly browned.
Extra Tips
Break the lasagna noodles into shorter pieces before boiling if you want easier layering and serving. The casserole reheats well in the oven at 350 degrees with a splash of water added to keep the noodles from drying out. Leftovers keep in the fridge for up to three days. Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×13 baking dish
Creamy Chicken and Mushroom Penne Bake
This creamy chicken and mushroom penne bake combines tender pasta with chunks of chicken and sliced mushrooms in a simple sauce. It works well for weeknight dinners when you need a filling meal that comes together in one baking dish.
The finished casserole has a smooth texture with a lightly browned cheese topping and savory notes from the mushrooms and thyme. It delivers the kind of straightforward comfort that suits cooler evenings and family meals.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 8 ounces cremini mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon dried thyme
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375°F. Cook the penne in a large pot of salted water until al dente, then drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until lightly browned on all sides. Remove the chicken to a plate.
- Add the onion, garlic, and mushrooms to the same skillet. Cook until the onion softens and the mushrooms release their liquid.
- Stir in the thyme, heavy cream, and chicken broth. Simmer for 2 to 3 minutes until the sauce thickens slightly.
- Return the chicken to the skillet along with the drained penne. Stir everything together, then transfer the mixture to a 9×13 inch baking dish.
- Sprinkle the mozzarella cheese evenly over the top. Bake for 20 to 25 minutes until the cheese is melted and the edges are bubbly.
- Remove from the oven and let the dish rest for 5 minutes. Scatter chopped parsley over the top before serving.
Extra Tips
Shred the mozzarella yourself rather than using pre-shredded cheese so it melts evenly without added starches. If the sauce seems too thick after simmering, add a splash more broth before combining with the pasta. Leftovers reheat well in a 350°F oven for 15 minutes to restore the creamy texture without drying out the edges. Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 9×13 Inch Baking Dish
Spicy Chorizo and Roasted Pepper Rigatoni Casserole
This casserole brings together spicy chorizo and sweet roasted peppers in a baked rigatoni dish that feels hearty without being heavy. The pasta catches the tomato sauce while the cheese melts into a golden top layer. It works well for weeknight family meals when you want something warming that still has a bit of heat.
The flavors balance savory sausage with mellow peppers and a touch of red pepper flakes. Leftovers hold up nicely for lunch the next day.
Serves 4 people.
Ingredients
- 12 ounces rigatoni pasta
- 8 ounces spicy chorizo, sliced
- 1 cup roasted red peppers, chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 (14-ounce) can crushed tomatoes
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil and cook the rigatoni until just al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the sliced chorizo and cook until it browns and releases some fat, about 5 minutes. Remove the chorizo with a slotted spoon and set aside.
- Add the diced onion to the same skillet and cook until softened, about 4 minutes. Stir in the minced garlic and cook for 1 minute more.
- Pour in the crushed tomatoes, chopped roasted red peppers, red pepper flakes, salt, and black pepper. Simmer the sauce for 5 minutes, then return the chorizo to the skillet and stir to combine.
- Toss the drained rigatoni with the sauce mixture in the skillet or a large bowl. Transfer everything to a greased 9×13 baking dish. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 20 minutes until the cheese is melted and lightly browned. Let the casserole rest for 5 minutes, then sprinkle with chopped parsley before serving.
Extra Tips
Jarred roasted peppers work fine here and save time, but pat them dry before chopping so they do not water down the sauce. If the chorizo is very spicy, you can reduce the red pepper flakes to 1/4 teaspoon. Leftovers reheat well in a 350-degree oven with a splash of water to loosen the pasta. Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×13 baking dish
Vegetarian Eggplant Parmesan Ziti Bake
This Vegetarian Eggplant Parmesan Ziti Bake combines tender pasta with roasted eggplant in a simple tomato sauce. It works well for weeknight dinners when you need a filling meatless option that still feels like a classic comfort dish.
The finished casserole has soft layers of pasta and eggplant under a melted cheese topping. Eggplant takes on the sauce flavors while the ziti holds everything together in each scoop.
Serves 4 people.
Ingredients
- 8 ounces uncooked ziti pasta
- 1 medium eggplant, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups marinara sauce
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the ziti until just al dente. Drain and set aside.
- Toss the eggplant cubes with the olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20 minutes until softened and lightly browned.
- In a large bowl, stir together the cooked ziti, marinara sauce, ricotta cheese, oregano, and 1 cup of the mozzarella.
- Fold the roasted eggplant into the pasta mixture until evenly combined.
- Transfer everything to a greased 8×8-inch baking dish. Sprinkle the remaining 1/2 cup mozzarella, Parmesan cheese, and panko breadcrumbs over the top.
- Bake for 25 minutes until the cheese is melted and the breadcrumbs are golden. Let it rest 5 minutes before serving.
Extra Tips
Roast the eggplant ahead on the same baking sheet you will use for the casserole to save a dish. If the marinara is very thick, add a splash of pasta water when mixing so the bake stays moist after cooking. Leftovers reheat well in a 350°F oven with a cover of foil to keep the top from drying out. Course: Main Course Cuisine: Italian Equipment: Large Pot, Baking Sheet, 8×8 Baking Dish
Classic Tuna Noodle Casserole with Crispy Breadcrumb Topping
This casserole combines tender egg noodles with flaky tuna and a creamy sauce, finished with a golden breadcrumb layer that adds crunch. It works well for weeknight family meals when you want something filling that comes together with pantry staples. The dish delivers a savory, comforting flavor with soft noodles and vegetables beneath the crisp topping.
It suits cool evenings or gatherings where a one-pan meal keeps things simple. The balance of creamy interior and crunchy surface makes it a reliable choice for both kids and adults.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 celery ribs, diced
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup milk
- 2 cans (5 ounces each) tuna in water, drained and flaked
- 1 cup frozen peas
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees F and lightly grease a 9×9 inch baking dish.
- Cook the egg noodles in a large pot of boiling water until just tender, then drain and set aside.
- Melt 2 tablespoons butter in a skillet over medium heat. Add the onion and celery and cook until softened.
- Stir in the cream of mushroom soup, milk, and black pepper until the mixture is smooth and heated through.
- Remove the skillet from heat and fold in the drained tuna, frozen peas, and cooked noodles until evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Toss the panko breadcrumbs with the melted butter in a small bowl, then sprinkle evenly over the top.
- Bake for 20 to 25 minutes until the topping is golden and the edges bubble.
Extra Tips
Use panko instead of regular breadcrumbs for a lighter, crispier crust that holds up well after baking. Leftovers keep in the refrigerator for up to three days and reheat best in a 350 degree oven to restore some crunch to the topping. If the sauce seems thick after mixing, add a splash more milk before baking. Course: Main Course Cuisine: American Equipment: Large pot, Skillet, 9×9 baking dish, Mixing bowl
Greek Lamb Pastitsio with Cinnamon-Spiced Meat Sauce
This layered pasta bake brings together tender noodles, a spiced lamb sauce, and a creamy cheese topping. The cinnamon adds warmth to the meat without overpowering it, while the sauce stays rich and comforting. It works well for weeknight family meals when you want something hearty that can be made ahead.
The finished dish has soft pasta on the bottom, a thick meat layer in the middle, and a lightly set topping that browns in the oven. Serve it straight from the baking dish with a simple salad on the side.
Serves 4 people.
Ingredients
- 8 oz bucatini or ziti pasta
- 1 lb ground lamb
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 2 large eggs
- 3/4 cup grated kefalotyri or parmesan cheese, divided
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8 inch baking dish. Cook the pasta in boiling salted water until just al dente, then drain and set aside.
- In a large skillet over medium heat, cook the ground lamb until browned. Add the diced onion and minced garlic, and cook until the onion softens.
- Stir in the crushed tomatoes, cinnamon, oregano, salt, and black pepper. Simmer the sauce for 10 minutes until it thickens slightly, then remove from heat.
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly add the milk while whisking to avoid lumps. Cook until the sauce thickens, then remove from heat.
- In a bowl, beat the eggs and whisk in 1/2 cup of the grated cheese. Slowly add a ladle of the warm milk sauce to the eggs while whisking, then pour the egg mixture back into the saucepan and stir to combine.
- Spread half the cooked pasta in the baking dish. Top with the meat sauce, then the remaining pasta. Pour the cheese sauce evenly over the top and sprinkle with the remaining 1/4 cup cheese.
- Bake for 30 minutes until the top is golden and set. Let the dish rest for 10 minutes before slicing.
Extra Tips
Use a deeper baking dish if you prefer thicker layers of sauce. The cinnamon flavor becomes more noticeable after the dish rests, so taste the meat sauce before assembling and add a pinch more if needed. Leftovers reheat well in a 350°F oven with a splash of milk to keep the top from drying out. Course: Main Course Cuisine: Greek Equipment: Large skillet, Medium saucepan, 8×8 inch baking dish, Pot for pasta, Whisk
Cheesy Taco-Style Elbow Macaroni Casserole
This casserole brings taco night and pasta night together in one dish. It works well for busy weeknights when you want something hearty that the whole family will eat without complaints. The elbow macaroni stays tender under a layer of melted cheese while the beef mixture adds bold seasoning.
The finished dish has a savory, spiced flavor with plenty of gooey cheese throughout. It bakes up golden on top and holds its shape when scooped, making it easy to serve straight from the pan.
Serves 4 people.
Ingredients
- 8 ounces elbow macaroni
- 1 pound ground beef
- 1 small onion, diced
- 1 packet taco seasoning
- 1 can (15 oz) diced tomatoes, drained
- 1 cup frozen corn
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 350 degrees F. Cook the elbow macaroni in a large pot of boiling water until al dente, then drain and set aside.
- In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain any excess fat.
- Stir the taco seasoning, drained diced tomatoes, and frozen corn into the beef mixture. Simmer for 5 minutes until heated through.
- Combine the cooked macaroni with the beef mixture in the skillet or a large bowl. Stir in 1 cup of the shredded cheddar cheese until evenly distributed.
- Transfer the mixture to a greased 9×9 inch baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Bake for 20 minutes until the cheese is melted and bubbly. Remove from the oven and sprinkle with chopped fresh cilantro before serving.
Extra Tips
For a spicier version, use a hot taco seasoning packet or add a pinch of chili powder with the beef. Leftovers reheat well in the microwave with a splash of water to loosen the sauce. You can assemble the casserole up to a day ahead and bake it just before dinner. Course: Main Course Cuisine: Mexican Equipment: Large pot, Large skillet, 9×9 inch baking dish
Basil Pesto Chicken and Sun-Dried Tomato Rotini Bake
This pasta bake combines tender rotini with chunks of chicken, bright basil pesto, and chewy sun-dried tomatoes. The dish comes together in one pan before going into the oven, making it a straightforward choice for weeknight dinners when you want something warm and filling.
The pesto coats every piece of pasta while the sun-dried tomatoes add a sweet-tangy note that balances the richness of the melted cheese. It works well for family meals because it reheats nicely and pleases both kids and adults.
Serves 4 people.
Ingredients
- 8 ounces rotini pasta
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup basil pesto
- 1/2 cup chopped sun-dried tomatoes
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and grease a 9×13 baking dish. Bring a large pot of salted water to a boil and cook the rotini until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the cubed chicken, salt, and black pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 8 minutes.
- In a large mixing bowl, combine the drained rotini, cooked chicken, basil pesto, and sun-dried tomatoes. Stir until the pasta and chicken are evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and beginning to brown. Let the bake rest for 5 minutes before serving.
Extra Tips
Use oil-packed sun-dried tomatoes and stir in a teaspoon of their oil with the pesto for richer flavor. Leftovers store well in the fridge for up to three days and reheat best in a 350°F oven to keep the cheese from drying out. Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 9×13 Baking Dish, Mixing Bowl
Smoked Ham and Broccoli Cheddar Pasta Casserole
This casserole combines tender pasta with chunks of smoked ham and bright broccoli in a creamy cheddar sauce. It works well for weeknight meals when you need a filling dish that comes together in one pan before baking. The result has a rich, savory flavor with a slight crunch from the breadcrumb topping.
The smoked ham gives the sauce a deep taste that pairs nicely with the sharp cheddar. Broccoli adds color and a bit of freshness to balance the richness. It is an easy choice for family dinners that still feel special.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 2 cups broccoli florets
- 1 1/2 cups diced smoked ham
- 2 cups shredded cheddar cheese
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 375 degrees. Cook the penne pasta in a large pot of boiling water until al dente, then drain and set aside.
- Steam or boil the broccoli florets for 3 minutes until bright green and slightly tender, then drain and set aside.
- In a skillet over medium heat, melt the butter. Add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
- Sprinkle the flour over the onion mixture and whisk for 1 minute to form a roux. Slowly pour in the milk while whisking to avoid lumps.
- Add the salt and black pepper, then stir in 1 1/2 cups of the shredded cheddar cheese until melted and the sauce is smooth.
- Remove the skillet from heat. Stir in the cooked pasta, steamed broccoli, and diced smoked ham until everything is evenly coated.
- Transfer the mixture to a greased 8×8 baking dish. Sprinkle the remaining 1/2 cup cheddar cheese and the breadcrumbs evenly over the top.
- Bake for 20 minutes until the top is golden and the edges bubble. Let it rest for 5 minutes before serving.
Extra Tips
Steam the broccoli briefly so it keeps some bite after baking. Use smoked ham rather than deli slices for better texture in the casserole. Leftovers store well in the fridge for up to three days. Reheat portions in a 350-degree oven to restore the crisp breadcrumb layer instead of using a microwave. Course: Main Course Cuisine: American Equipment: Large Pot, Skillet, 8×8 Baking Dish, Whisk
Seafood Alfredo Lasagna with Shrimp, Scallops, and Crab
This lasagna layers tender shrimp, sweet scallops, and flaky crab in a creamy Alfredo sauce between pasta sheets. The result is a rich casserole that feels like a step up from basic pasta bakes while still working for a regular family dinner.
The seafood stays moist inside the sauce, and the melted cheese on top adds a light crunch. It suits cool evenings when you want something filling that still highlights fresh seafood flavors.
Serves 4 people.
Ingredients
- 9 lasagna noodles
- 12 ounces shrimp, peeled and deveined
- 8 ounces sea scallops
- 6 ounces lump crabmeat
- 3 tablespoons butter
- 3 garlic cloves, minced
- 2 cups heavy cream
- 1 1/2 cups grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 15 ounces ricotta cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375 degrees. Cook the lasagna noodles in a large pot of salted water until al dente, then drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for one minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce thickens slightly. Season with salt and pepper.
- Add the shrimp and scallops to the sauce. Cook for three to four minutes until the shrimp turn pink and the scallops are opaque. Remove from heat and gently fold in the crabmeat.
- Spread a thin layer of the seafood Alfredo sauce in the bottom of a 9×13 baking dish. Place three noodles on top, then spread half the ricotta cheese over the noodles.
- Add another layer of sauce with some seafood, followed by a third of the mozzarella. Repeat the layers once more, ending with noodles, remaining sauce, and the rest of the mozzarella.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and lightly browned.
- Let the lasagna rest for five minutes before sprinkling with chopped parsley and slicing.
Extra Tips
Use fresh or thawed seafood and pat it dry before adding to the sauce so the layers do not turn watery. Leftovers reheat well in a 350-degree oven with a splash of milk stirred into the top to keep the sauce creamy. If you want a lighter version, swap half the heavy cream for whole milk, though the sauce will be slightly thinner. Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×13 baking dish, Mixing bowl
Roasted Butternut Squash and Sage Sausage Rigatoni Gratin
This pasta bake combines sweet roasted squash with savory sage sausage for a filling dinner that feels right at home on a cool evening. The rigatoni holds up well under a creamy cheese sauce, and the top turns golden and crisp in the oven. It works well for weeknight meals when you want something that reheats easily for leftovers.
The balance of flavors comes from the natural sweetness of the squash against the herbed sausage and sharp Parmesan. It is a practical choice for family dinners because most of the work happens in one pan before the final bake.
Serves 4 people.
Ingredients
- 12 oz rigatoni pasta
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 1 lb sage sausage, casings removed
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup panko breadcrumbs
Instructions
- Preheat the oven to 400°F. Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes until the edges brown and the squash softens.
- While the squash roasts, cook the rigatoni in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sage sausage and cook, breaking it up with a spoon, until browned. Stir in the minced garlic and cook for one minute more.
- Lower the heat and pour in the heavy cream. Simmer for 2 minutes, then stir in half the Parmesan until it melts into the sauce.
- Combine the cooked pasta, roasted squash, and sausage sauce in a large bowl. Transfer the mixture to a greased 9×13 baking dish.
- Sprinkle the mozzarella, remaining Parmesan, and panko breadcrumbs evenly over the top. Bake for 20 minutes until the cheese bubbles and the breadcrumbs turn golden.
Extra Tips
Roast the squash on a single layer so the pieces caramelize instead of steaming. If you assemble the dish ahead of time, add an extra 10 minutes to the baking time when it comes straight from the fridge. Leftovers reheat best in a 350°F oven to keep the topping crisp. Course: Main Course Cuisine: Italian Equipment: Large pot, Baking sheet, Large skillet, 9×13 baking dish
Spinach Ricotta Stuffed Shells in Marinara Casserole
This recipe turns simple jumbo shells into a family-friendly casserole by filling them with a creamy spinach and ricotta mixture before baking them in marinara sauce. It works well for weeknight dinners when you want a complete meal that feels comforting without much last-minute effort.
The finished dish offers soft pasta shells, a mild cheesy filling with earthy spinach notes, and a bright tomato sauce that ties everything together. A layer of melted mozzarella on top adds a light golden finish.
Serves 4 people.
Ingredients
- 20 jumbo pasta shells
- 15 ounces ricotta cheese
- 10 ounces frozen spinach, thawed and drained
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 24 ounces marinara sauce
- 1 cup shredded mozzarella cheese
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the jumbo shells until just al dente. Drain them and set aside to cool slightly.
- In a mixing bowl, combine the ricotta cheese, drained spinach, egg, Parmesan cheese, minced garlic, oregano, salt, and black pepper. Stir until the mixture is evenly blended.
- Spread 1 cup of marinara sauce across the bottom of a baking dish. Spoon the ricotta filling into each cooked shell and arrange the stuffed shells in a single layer over the sauce.
- Pour the remaining marinara sauce evenly over the shells. Sprinkle the shredded mozzarella cheese on top.
- Bake at 375°F for 25 to 30 minutes, until the sauce is bubbling and the cheese has melted and turned lightly golden.
Extra Tips
Drain the spinach very well before mixing so the filling stays thick rather than watery. You can assemble the dish up to a day ahead and refrigerate it, then add 10 minutes to the bake time if starting from cold. Leftovers reheat nicely in a 350°F oven with a splash of extra sauce to keep the shells moist. Course: Main Course Cuisine: Italian Equipment: Large Pot, Mixing Bowl, Baking Dish
