Pasta casseroles work well for potlucks since they are easy to transport and serve a group.
I collected these recipes because they use basic ingredients and do not require special equipment.
Many of them can be prepared the day before so you have less to do on the day of the event.
You will find options with different proteins and vegetables to match what you already have or what your guests prefer.
Helpful Tips Before You Start
These tips help your pasta casseroles hold up well at potlucks and feed a group without extra stress.
Assemble Ahead of Time
Mix and layer the casserole the night before. Cover and refrigerate it so you only need to bake on the day of the gathering.
Choose the Right Pan
Use a disposable foil pan for easy transport and no cleanup worries. Double wrap it in foil to keep the top from drying out during travel.
Plan for Serving
Cut the baked casserole into squares right before guests arrive. This makes it simple for people to grab a portion without extra utensils.
Keep It Warm on Site
Set the dish in a slow cooker on the warm setting once you arrive. It stays hot for hours without overcooking the pasta.
Add a Backup Option
Make one vegetarian version alongside the main recipe. This covers guests who skip meat and gives the table more variety.
Creamy Chicken and Broccoli Alfredo Casserole
This casserole brings together tender pasta, chunks of chicken, and broccoli in a rich Alfredo sauce that stays creamy after baking. It travels well to potlucks and reheats without drying out, so it fits right in at family gatherings or neighborhood events.
The finished dish has a smooth, cheesy top with a slight crunch from the broccoli. Guests often go back for seconds because the flavors stay balanced rather than heavy.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 2 cups broccoli florets
- 1 jar (15 ounces) Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until no longer pink, about 6-7 minutes. Stir in the minced garlic and cook for 1 minute more.
- Add the broccoli florets to the skillet with the chicken. Pour in the Alfredo sauce and stir until everything is coated. Season with salt and pepper.
- Combine the drained pasta with the chicken and broccoli mixture in the skillet, then transfer everything to the prepared baking dish.
- Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
- Bake for 20-25 minutes until the cheese is melted and the edges are bubbly. Let it rest for 5 minutes before serving.
Extra Tips
Steam the broccoli only until bright green so it keeps some bite after baking. If you make the casserole ahead, add an extra splash of milk to the Alfredo sauce before assembling to keep the texture creamy when reheated. Leftovers store well in the fridge for up to three days and warm nicely in the microwave with a cover to trap moisture.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 9×9 Baking Dish
Spicy Italian Sausage and Pepper Arrabbiata Bake
This bake layers spicy Italian sausage with sweet bell peppers in a garlicky arrabbiata sauce. The heat builds slowly while the peppers add a bright note that balances the richness of the sausage and melted cheese.
It travels well to potlucks and stays satisfying even after sitting on a buffet table. The pasta stays tender under a crisp cheese topping, making it easy to portion and serve.
Serves 4 people.
Ingredients
- 12 ounces penne pasta
- 1 pound spicy Italian sausage, casings removed
- 2 bell peppers, sliced
- 1 small onion, diced
- 4 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375 degrees. Cook the penne in salted water until just shy of al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the sausage and break it into small pieces. Cook until browned and no longer pink.
- Add the onion, garlic, and red pepper flakes to the skillet. Cook for two minutes until the onion softens.
- Stir in the sliced bell peppers and cook for three more minutes until they begin to soften.
- Pour in the crushed tomatoes. Season with salt and black pepper. Simmer the sauce for five minutes so the flavors blend.
- Combine the cooked pasta with the sauce in the skillet or a large bowl. Transfer everything to a greased 9-by-13-inch baking dish.
- Sprinkle the mozzarella and Parmesan evenly over the top. Bake for 20 minutes until the cheese is melted and lightly browned.
- Remove from the oven and let rest for five minutes. Scatter fresh parsley over the top before serving.
Extra Tips
The bell peppers release a little sweetness during the simmer, so taste the sauce before adding extra salt. Assemble the dish up to a day ahead and keep it covered in the fridge, then add five minutes to the bake time if starting from cold. Leftovers reheat well in a 350-degree oven with a splash of water to loosen the sauce.Course: Main Course Cuisine: Italian Equipment: Large skillet, Large pot, 9-by-13-inch baking dish
Three-Cheese Spinach Lasagna Casserole
This Three-Cheese Spinach Lasagna Casserole layers tender pasta with creamy ricotta, mozzarella, and parmesan alongside wilted spinach in a simple tomato sauce. It travels easily to potlucks and holds up well when served from a single dish.
The finished casserole has soft noodles, pockets of melted cheese, and a light green note from the spinach. It feels familiar yet lighter than meat-heavy versions, making it a reliable choice for gatherings.
Serves 4 people.
Ingredients
- 8 lasagna noodles
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 10 ounces fresh spinach
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated parmesan cheese, divided
- 3 cups marinara sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the lasagna noodles until just tender. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the fresh spinach to the skillet and cook until wilted. Season with salt and black pepper, then remove from heat and let cool slightly.
- In a mixing bowl, combine the ricotta cheese with half the mozzarella, half the parmesan, and the cooled spinach mixture. Stir until evenly mixed.
- Spread 1 cup of marinara sauce in the bottom of an 8×8 baking dish. Arrange 4 noodles over the sauce, then spread half the cheese and spinach filling on top.
- Repeat with another cup of sauce, the remaining noodles, and the remaining filling. Finish with the last cup of sauce and the remaining mozzarella and parmesan.
- Cover the dish with foil and bake at 375°F for 25 minutes. Remove the foil and bake 10 minutes more until the cheese on top is lightly browned.
Extra Tips
Press the cooked spinach firmly with a spoon or clean towel before mixing it into the ricotta so the casserole stays firm instead of watery. Assemble the dish the night before, cover it, and refrigerate it until you are ready to bake for a potluck. Leftovers reheat well in the microwave with a splash of extra sauce to keep the noodles moist.Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, Mixing bowl, 8×8 baking dish
Beef Taco Pasta Casserole with Corn and Black Beans
This beef taco pasta casserole brings together seasoned ground beef, sweet corn, and hearty black beans in one easy dish. The pasta soaks up the taco flavors while melted cheese holds everything together. It travels well and stays satisfying even after sitting out at a potluck.
The mix of textures works nicely for gatherings. Tender pasta and beans contrast with the crisp edges that form during baking. Corn adds a bit of sweetness that balances the savory beef and cheese.
Serves 4 people.
Ingredients
- 8 ounces rotini pasta
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 cup corn kernels, drained if canned
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup salsa
- 2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees. Cook the rotini in a large pot of salted water until al dente, then drain and set aside.
- Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
- Add the diced onion and minced garlic to the skillet. Cook for 3 minutes until the onion softens.
- Stir in the taco seasoning, salt, and black pepper. Cook for 1 minute to toast the spices.
- Add the corn, black beans, and salsa to the skillet. Stir well and simmer for 3 minutes.
- Combine the cooked pasta with the beef mixture in the skillet or a large bowl. Mix until the pasta is evenly coated.
- Transfer half the mixture to a greased 8×8 baking dish. Sprinkle with 1 cup of cheese. Add the remaining mixture and top with the rest of the cheese.
- Bake for 20 minutes until the cheese is melted and bubbly. Let it rest for 5 minutes before serving.
Extra Tips
For a spicier version, use hot salsa or add a pinch of cayenne with the taco seasoning. Leftovers reheat best in a 350-degree oven so the cheese stays gooey and the edges crisp again. You can assemble the casserole a day ahead, cover it tightly, and bake it straight from the fridge, adding 10 minutes to the cook time.Course: Main Course Cuisine: Mexican Equipment: Large pot, Large skillet, 8×8 baking dish
Garlic Butter Shrimp and Asparagus Pasta Bake
This pasta bake brings tender shrimp and fresh asparagus together in a simple garlic butter sauce. It makes a reliable choice for potlucks since it holds up well when transported and served from a single dish. The finished casserole offers a light yet satisfying mix of seafood, vegetables, and melted cheese.
The flavor stays bright from the garlic and butter while the pasta and cheese create a creamy base. Asparagus keeps a slight bite after baking, and the shrimp stay plump without turning tough.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
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 minced garlic and cook for 1 minute until fragrant.
- Add the shrimp and asparagus pieces to the skillet. Season with salt and pepper. Cook for 4 to 5 minutes, stirring often, until the shrimp turn pink and the asparagus is just tender.
- Remove the skillet from heat. Stir the drained pasta into the shrimp and asparagus mixture until evenly combined.
- Transfer everything to a greased 9×13 baking dish. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 15 to 20 minutes until the cheese melts and the edges start to bubble. Let it rest for 5 minutes before serving.
Extra Tips
Use fresh asparagus rather than frozen to keep the pieces from releasing extra water during baking. If the shrimp are very large, cut them in half before cooking so they cook at the same rate as the asparagus. Leftovers reheat well in a 350°F oven with a light cover of foil to prevent the cheese from drying out.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 9×13 Baking Dish
Pesto Chicken with Sun-Dried Tomato and Mozzarella Casserole
This casserole combines tender chicken, herby pesto, and tangy sun-dried tomatoes with plenty of melted mozzarella over pasta. It travels well and holds up nicely at gatherings where you need a dish that feeds a small group without much fuss.
The result is a savory bake with bright Mediterranean flavors and a creamy, cheesy top that appeals to both kids and adults. It works especially well for potlucks because it can be made ahead and reheated without losing texture.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 pound chicken breast, cut into bite-sized pieces
- 1/2 cup basil pesto
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and set aside.
- Heat the olive oil in a skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until no longer pink, about 6 to 8 minutes.
- In a large mixing bowl, combine the cooked pasta, cooked chicken, pesto, sun-dried tomatoes, half the mozzarella, and the Parmesan. Stir until everything is evenly coated.
- Transfer the mixture to a greased baking dish. Sprinkle the remaining mozzarella evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and bubbly. Let it rest for 5 minutes before serving.
Extra Tips
Assemble the casserole earlier in the day and refrigerate it, then add 10 minutes to the bake time if starting from cold. The sun-dried tomatoes release a little oil during baking, so avoid adding extra liquid or the pasta can turn soggy. Leftovers reheat well in a 350-degree oven with a light cover of foil to keep the top from drying out.Course: Main Course Cuisine: Italian Equipment: Large Pot, Skillet, Mixing Bowl, Baking Dish
Beef Stroganoff Pasta Casserole with Mushrooms
This casserole turns the classic creamy beef stroganoff into a baked pasta dish that travels well and holds up at any gathering. It layers tender noodles with savory ground beef and mushrooms in a rich sauce, making it a reliable choice for potlucks where you need something hearty that still feels familiar.
The finished dish has a smooth, slightly tangy flavor from the sour cream sauce balanced by earthy mushrooms and paprika. It bakes into a cohesive casserole with a lightly golden top that slices neatly for serving.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 1 pound ground beef
- 8 ounces cremini mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 3/4 cup sour cream
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 inch baking dish. Cook the egg noodles in a large pot of salted boiling water until just al dente, then drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Stir in the onion, mushrooms, and garlic and cook until the vegetables soften.
- Sprinkle the flour over the beef mixture and stir for one minute. Slowly pour in the beef broth while stirring, then add the paprika along with salt and pepper. Simmer until the sauce thickens slightly.
- Remove the skillet from the heat and stir in the sour cream until fully combined. Add the drained noodles and mix gently until everything is coated.
- Transfer the mixture to the prepared baking dish and spread it evenly. Bake for 20 minutes until the edges are bubbling. Sprinkle with chopped parsley before serving.
Extra Tips
Sour cream can separate if overheated, so stir it in off the heat and avoid baking longer than needed. Leftovers reheat well in a covered dish at 325°F with a splash of broth to loosen the sauce. Ground beef keeps the texture hearty, but you can swap in cooked egg noodles that are slightly underdone to prevent mushiness after baking.Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, 9×9 baking dish
Caprese Chicken Pasta Bake with Fresh Basil
This pasta bake brings together tender chicken, juicy tomatoes, and melted cheese in one dish that travels well to any gathering. It offers a fresh take on classic Italian flavors while staying hearty enough to feed a crowd at potlucks or family events. The result is a balanced mix of creamy cheese, bright tomato notes, and fragrant herbs.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13 baking dish.
- Bring a large pot of salted water to a boil and cook the penne pasta until just al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until no longer pink, about 6 to 8 minutes.
- Stir in the minced garlic, halved cherry tomatoes, Italian seasoning, salt, and black pepper. Cook for 3 minutes until the tomatoes soften slightly.
- Combine the drained pasta with the chicken mixture in a large bowl. Stir in 1 cup of the mozzarella cheese until evenly distributed.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella and the Parmesan cheese over the top.
- Bake for 20 minutes until the cheese is melted and bubbly. Remove from the oven and scatter the chopped fresh basil across the surface before serving.
Extra Tips
Add the basil only after baking so it stays bright and does not wilt. Use fresh mozzarella if you prefer a softer melt, but shred it first to help it distribute evenly. Leftovers reheat well in a 350-degree oven for 10 minutes to restore the crisp cheese topping.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 9×13 Baking Dish
Buffalo Chicken Macaroni and Cheese Casserole
This casserole combines tender pasta with shredded chicken tossed in tangy buffalo sauce and a creamy cheese base. It brings familiar comfort food flavors to any gathering while holding up well when transported or kept warm.
The dish works especially well for potlucks because it stays creamy after baking and reheating. Expect a balance of spicy buffalo heat against rich cheese and a lightly crisp topping.
Serves 4 people.
Ingredients
- 8 oz elbow macaroni
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 2 cups shredded cheddar cheese, divided
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup panko breadcrumbs
- 2 green onions, sliced
Instructions
- Preheat the oven to 375 degrees F and lightly grease a baking dish.
- Cook the elbow macaroni in a large pot of boiling salted water until al dente, then drain and set aside.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for one minute. Slowly pour in the milk while whisking until the mixture thickens.
- Stir in the garlic powder, salt, black pepper, and 1 1/2 cups of the cheddar cheese until the cheese melts into a smooth sauce.
- Remove the sauce from the heat and stir in the buffalo sauce until fully combined.
- Add the drained macaroni and shredded chicken to the sauce and mix until everything is evenly coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar cheese and the panko breadcrumbs evenly over the top.
- Bake for 20 to 25 minutes until the topping is golden and the casserole is bubbling at the edges.
- Remove from the oven and let it rest for five minutes before scattering the sliced green onions over the top.
Extra Tips
Use a baking dish that is at least 8 by 8 inches so the topping crisps evenly. If the mixture seems too thick before baking, add a splash of milk. Leftovers reheat well in a covered dish at 350 degrees F with a few extra tablespoons of milk stirred in to restore creaminess. For a milder version, reduce the buffalo sauce by two tablespoons.Course: Main Course Cuisine: American Equipment: Large Pot, Saucepan, Baking Dish
Lemon Ricotta Spring Vegetable Pasta Casserole
This lemon ricotta spring vegetable pasta casserole brings together creamy ricotta, bright lemon, and a mix of tender spring vegetables with pasta. It offers a lighter baked pasta option that still feels hearty enough for sharing at gatherings.
It works well for potlucks because it travels easily and tastes good warm or at room temperature. The texture stays creamy inside with a lightly browned cheese top, while the vegetables add freshness and color.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 small zucchini, diced
- 15 ounces ricotta cheese
- Zest and juice of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the asparagus, peas, and zucchini to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are just tender but still bright.
- In a mixing bowl, stir together the ricotta cheese, lemon zest, lemon juice, salt, and black pepper until smooth.
- Combine the drained pasta, cooked vegetables, and ricotta mixture in the large pot or a large bowl. Stir gently until everything is evenly coated.
- Transfer the mixture to a greased 8×8-inch baking dish. Sprinkle the mozzarella cheese and Parmesan cheese evenly over the top.
- Bake for 20 minutes until the cheese is melted and lightly golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
Sauté the vegetables just until tender to keep some bite and prevent them from turning mushy after baking. You can assemble the full dish up to a day ahead, cover it, and refrigerate before baking. If the top browns too quickly, loosely cover with foil for the last few minutes.Course: Main Course Cuisine: Italian Equipment: Large Pot, Skillet, Mixing Bowl, Baking Dish
Chorizo and Roasted Poblano Southwest Pasta Bake
This pasta bake brings together spicy chorizo and smoky roasted poblanos for a Southwestern take on a classic casserole. It works well at potlucks because the flavors hold up after reheating and the dish travels easily in a single pan.
The result is tender pasta coated in a spiced mixture of beans, corn, and tomatoes, finished with a layer of melted cheese that turns golden on top.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 2 poblano peppers
- 1 tablespoon olive oil
- 8 ounces Mexican chorizo, casings removed
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (14-ounce) can diced tomatoes with green chilies
- 1.5 cups shredded Mexican cheese blend
- Salt and black pepper to taste
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375 degrees. Roast the poblano peppers over a gas flame or under the broiler until the skins are blackened. Place them in a covered bowl for 10 minutes, then peel, remove seeds, and chop.
- Cook the penne in a large pot of salted boiling water until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned. Remove the chorizo with a slotted spoon and set aside.
- In the same skillet, add the onion and cook until softened. Stir in the garlic, cumin, and chili powder, then cook for 1 minute more.
- Add the black beans, corn, diced tomatoes with green chilies, and chopped roasted poblanos. Season with salt and pepper. Simmer for 5 minutes, then stir in the cooked chorizo.
- Combine the drained pasta with the skillet mixture. Transfer everything to a greased 8×8 baking dish and sprinkle the shredded cheese evenly over the top.
- Bake for 20 minutes until the cheese is melted and bubbly. Remove from the oven and sprinkle with chopped cilantro before serving.
Extra Tips
Roast the poblanos ahead and store them in the fridge so the rest of the assembly goes faster on the day you plan to bake. If the mixture seems dry after combining with the pasta, add a splash of the pasta cooking water before transferring to the dish. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the pasta from drying out.Course: Main Course Cuisine: Mexican Equipment: Large pot, Large skillet, 8×8 baking dish, Oven
Ham, Pea, and White Cheddar Macaroni Casserole
This casserole combines tender pasta with salty ham and sweet peas in a creamy white cheddar sauce. It bakes up golden on top while staying soft and cheesy inside. The dish travels well and holds up nicely at potlucks or family gatherings.
It offers a comforting mix of familiar flavors without being too heavy. The peas add a light pop of color and freshness against the rich cheese and ham.
Serves 4 people.
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded white cheddar cheese
- 1 cup diced cooked ham
- 1 cup frozen peas
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 375 degrees and lightly grease a medium baking dish. Cook the macaroni in a large pot of boiling water until just tender, then drain and set aside.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute. Slowly pour in the milk while whisking to avoid lumps. Continue stirring until the sauce thickens.
- Remove the sauce from the heat and stir in 1 1/2 cups of the white cheddar until melted. Add the salt and pepper.
- Combine the cooked macaroni, ham, and frozen peas in a large bowl. Pour the cheese sauce over the mixture and stir until everything is evenly coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup white cheddar on top, then cover with the breadcrumbs.
- Bake for 20 to 25 minutes until the top is golden and the edges are bubbling. Let it rest for a few minutes before serving.
Extra Tips
For a crispier topping, mix the breadcrumbs with a little melted butter before sprinkling them on. If you prepare the dish ahead, assemble everything without baking, cover, and refrigerate. Add 10 extra minutes to the bake time when cooking from cold. Leftovers reheat well in the oven or microwave with a splash of milk to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large Pot, Saucepan, Baking Dish, Whisk
Eggplant Parmesan Penne Casserole with Ricotta
This casserole brings together tender penne, roasted eggplant, and creamy ricotta in a baked dish that travels well to potlucks. The layers of marinara and two cheeses create a hearty, comforting meal that holds up after reheating and serves a small group without much fuss.
It offers the familiar flavors of eggplant parmesan in an easy pasta format, with a soft interior and lightly browned top that appeals to both kids and adults at gatherings.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 medium eggplant, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375°F and lightly grease a medium baking dish.
- Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the eggplant cubes and cook until they soften and begin to brown, about 8 minutes.
- Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute more.
- In a large bowl, combine the cooked penne, eggplant mixture, marinara sauce, ricotta cheese, and half of the Parmesan cheese. Mix until evenly coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the mozzarella cheese and remaining Parmesan evenly over the top.
- Bake for 25 minutes until the cheese is melted and lightly golden. Let it rest for 5 minutes before garnishing with fresh basil leaves.
Extra Tips
Roast the eggplant until the edges turn golden to avoid excess moisture in the finished casserole. This dish can be assembled the day before and baked just before serving. Leftovers reheat well in a 350°F oven for 15 minutes.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, Medium Baking Dish
