Finding meals that keep the family full without too much effort matters on busy days. These pasta casseroles use added protein sources to make them more satisfying. You will find ideas that rely on ingredients most kitchens already have. The recipes focus on straightforward prep and baking steps. Each one offers a practical option for weeknight dinners or meal prep.
Helpful Tips Before You Start
A few smart choices will help these casseroles deliver more protein and easier weeknight meals.
Pick the Right Pasta
Use chickpea or lentil pasta instead of regular noodles. These options add 10 to 15 extra grams of protein per serving with no extra steps.
Add Protein to the Sauce
Stir in plain Greek yogurt or blended cottage cheese when making the sauce. Both keep the texture creamy while boosting protein without much added fat.
Cook the Protein First
Brown ground turkey, chicken, or lean beef before mixing everything together. Prepping the meat ahead cuts down on total cooking time.
Assemble Ahead
Put the casserole together in the morning or night before. It bakes evenly and tastes just as good after a short rest in the fridge.
Cheesy Ground Turkey Lasagna Casserole
This cheesy ground turkey lasagna casserole layers lean protein with pasta and sauce for a filling meal that holds up well for leftovers. It suits weeknight dinners when you want something hearty that still feels lighter than beef versions.
The finished dish has tender noodles, savory turkey, and plenty of melted cheese throughout. Each serving gives solid protein without extra steps beyond basic layering and baking.
Serves 4 people.
Ingredients
- 1 pound ground turkey
- 8 lasagna noodles
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook until the onion softens.
- Add the ground turkey to the skillet. Season with salt, pepper, and Italian seasoning. Cook, breaking up the meat, until it is browned and no longer pink.
- Stir the marinara sauce into the turkey mixture and let it simmer for 3 to 4 minutes.
- Spread a thin layer of the turkey sauce in an 8×8 baking dish. Place a layer of noodles on top, then dollop with ricotta and sprinkle with mozzarella. Repeat the layers, finishing with the remaining mozzarella and Parmesan on top.
- Bake for 25 to 30 minutes until the cheese is melted and lightly golden. Let the casserole rest for 10 minutes before slicing.
Extra Tips
Break the noodles as needed to fit the smaller dish without gaps. Ricotta can be swapped for cottage cheese if you prefer a slightly different texture. Leftovers reheat well in the microwave or oven with a splash of water to keep the layers moist.Course: Main Course Cuisine: Italian Equipment: Large Skillet, Large Pot, 8×8 Baking Dish
Creamy Pesto Chicken and Sun-Dried Tomato Pasta Bake
This dish brings together juicy chicken, tangy sun-dried tomatoes, and herby pesto in a creamy sauce that coats every bite of pasta. The melted cheese on top adds a golden layer that makes it feel like comfort food while still delivering solid protein for a filling family meal.
It works well on busy weeknights when you want something that can be prepped ahead and baked before serving. The flavors stay balanced with the brightness of the tomatoes cutting through the richness of the sauce.
Serves 4 people.
Ingredients
- 8 ounces protein-enriched penne pasta
- 1 pound boneless skinless chicken breast, cut into bite-size pieces
- 1/2 cup chopped sun-dried tomatoes (packed in oil, drained)
- 1/2 cup prepared basil pesto
- 1 cup plain Greek yogurt
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Cook the protein-enriched pasta in a large pot of salted boiling water until just al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced chicken, minced garlic, salt, and pepper. Cook for 6-7 minutes until the chicken is no longer pink.
- Remove the skillet from heat. Stir in the Greek yogurt, pesto, and sun-dried tomatoes until everything is evenly combined.
- Add the drained pasta to the skillet and toss to coat. Transfer the mixture to the prepared baking dish.
- Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 20-25 minutes until the cheese is melted and lightly browned. Let it rest for 5 minutes before serving.
Extra Tips
Use a thicker Greek yogurt so the sauce stays creamy rather than watery after baking. If you assemble the casserole earlier in the day, cover and refrigerate it, then add 10 extra minutes to the bake time. Leftovers reheat well in a 350°F oven with a splash of milk stirred in to loosen the sauce.Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×13 baking dish, Mixing spoon
Spicy Beef Enchilada Pasta Casserole with Black Beans
This casserole brings together tender pasta, seasoned beef, and black beans in a spicy enchilada-style sauce. It works well for weeknight dinners when you want a filling meal that still feels a bit different from plain pasta bakes. The mix of melted cheese on top and hearty layers underneath makes it easy to portion out for the whole family.
The flavor leans bold with cumin and chili powder, while the beans add extra protein and a slight creaminess against the ground beef. It holds up nicely as leftovers too.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 pound lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) red enchilada sauce
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
Instructions
- Bring a large pot of salted water to a boil and cook the penne until al dente. Drain the pasta and set it aside.
- Heat a large skillet over medium heat. Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onion softens.
- Stir in the chili powder and cumin. Cook for one minute to toast the spices.
- Pour in the black beans and enchilada sauce. Simmer the mixture for five minutes so the flavors combine.
- Add the drained pasta to the skillet and stir until everything is evenly coated.
- Transfer the mixture to a greased 9×9 baking dish. Sprinkle the cheddar cheese evenly over the top.
- Bake at 375°F for 15 minutes until the cheese is melted and bubbly. Remove from the oven and scatter the sliced green onions on top before serving.
Extra Tips
For a stronger kick, add a pinch of cayenne with the other spices. Leftovers reheat well in a 350°F oven for 10 minutes to restore the crisp cheese edge. If you want to prep ahead, assemble the casserole without the cheese, cover it, and refrigerate up to one day before baking.Course: Main Course Cuisine: Mexican Equipment: Large pot, Large skillet, 9×9 baking dish
Lemon Garlic Shrimp and Asparagus Pasta Casserole
This casserole brings together tender shrimp and crisp asparagus in a light lemon garlic sauce. The creamy cheese base keeps it hearty while the pasta holds everything together for an easy family dinner. It works well for weeknight meals or when you need a make-ahead option that reheats nicely.
The flavors stay bright from the lemon and garlic without feeling heavy. Shrimp adds lean protein and asparagus brings a fresh bite that balances the baked pasta texture.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 pound shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 4 garlic cloves, minced
- Zest and juice of 1 lemon
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish. Cook the penne pasta in a large pot of salted water until al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the shrimp, salt, black pepper, and red pepper flakes, then cook for 2 to 3 minutes until the shrimp turn pink.
- Add the asparagus pieces to the skillet and cook for another 2 minutes. Stir in the lemon zest and juice, then remove the skillet from the heat.
- In a large mixing bowl, combine the cooked pasta, ricotta cheese, and Parmesan cheese. Add the shrimp and asparagus mixture and stir until evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the mozzarella 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
For best texture, avoid overcooking the shrimp during the skillet step so they stay tender after baking. If you want a lighter version, swap the ricotta for plain Greek yogurt. Leftovers reheat well in a 350°F oven for 10 to 15 minutes. Add extra lemon juice at the table if you prefer a brighter finish.Course: Main Course Cuisine: Mediterranean Equipment: Large Pot, Large Skillet, Mixing Bowl, 9×13 Baking Dish
Buffalo Chicken Macaroni and Cheese Casserole
This casserole pairs shredded chicken coated in buffalo sauce with a creamy macaroni base. The result is a spicy, cheesy dish that delivers solid protein from the chicken and Greek yogurt while staying easy to assemble for weeknight dinners or casual gatherings.
The baked top gets golden and slightly crisp while the inside stays saucy. It works well when you want a pasta meal that feels hearty without extra sides.
Serves 4 people.
Ingredients
- 8 oz elbow macaroni
- 1 lb cooked shredded chicken breast
- 1/2 cup buffalo wing sauce
- 1 cup shredded cheddar cheese
- 1/2 cup plain Greek yogurt
- 1/2 cup milk
- 1 tsp garlic powder
- 1/4 cup blue cheese crumbles
- 2 tbsp chopped parsley
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 baking dish.
- Cook the elbow macaroni in a large pot of salted boiling water until al dente, then drain and set aside.
- In a mixing bowl, stir the shredded chicken with the buffalo wing sauce until evenly coated.
- In a separate bowl, whisk the Greek yogurt, milk, and garlic powder until smooth.
- Combine the cooked macaroni, buffalo chicken, and yogurt mixture in the large pot or a big bowl, stirring gently to coat everything.
- Spread the mixture into the prepared baking dish and sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 20 minutes until the cheese is melted and the edges are lightly bubbly.
- Remove from the oven, let it rest for 5 minutes, then scatter the blue cheese crumbles and parsley over the surface before serving.
Extra Tips
Use rotisserie chicken to cut down on prep time. If the mixture seems thick before baking, add an extra splash of milk. Leftovers reheat well in the microwave with a cover to keep the pasta from drying out. For milder heat, reduce the buffalo sauce to one-third cup and add an extra spoonful of yogurt.Course: Main Course Cuisine: American Equipment: Large pot, Mixing bowl, 9×9 baking dish
Greek Spinach Feta Turkey Pasta Bake
This Greek Spinach Feta Turkey Pasta Bake combines lean ground turkey with spinach and tangy feta for a casserole that feels fresh but still fills everyone up. It suits busy weeknights when you need a one-dish meal that reheats well for leftovers. The result is savory with a slight tang from the feta and a creamy texture from the yogurt mixed into the sauce.
The pasta stays tender under a melted cheese topping while the turkey keeps the protein level high. Spinach adds color and balances the richness without extra steps.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 pound lean ground turkey
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 10 ounces frozen spinach, thawed and squeezed dry
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups tomato sauce
- 1 cup plain Greek yogurt
- 1 cup crumbled feta cheese, divided
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9-inch baking dish. Cook the penne in a large pot of salted boiling water until al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the ground turkey, onion, and garlic. Cook until the turkey is browned and the onion softens, breaking up the meat as it cooks.
- Stir in the spinach, oregano, salt, and black pepper. Cook for two minutes until the spinach is warmed through.
- Remove the skillet from the heat. Mix in the tomato sauce and Greek yogurt until evenly combined.
- Add the drained pasta to the skillet and stir to coat everything in the sauce. Fold in half of the feta cheese.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining feta and the mozzarella evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and the edges are lightly golden. Let it rest for five minutes before serving.
Extra Tips
Squeeze the spinach very well after thawing so the casserole does not turn watery. If you want a stronger feta flavor, reserve a little extra to sprinkle on right after baking. Leftovers reheat nicely in the microwave with a splash of water to loosen the sauce.Course: Main Course Cuisine: Mediterranean Equipment: Large Pot, Large Skillet, 9×9 Baking Dish
Mexican Chorizo Corn and Pepper Pasta Casserole
This casserole combines spicy Mexican chorizo with sweet corn and bell peppers for a filling pasta bake. It works well on weeknights when you want a one-dish meal that feels hearty without much fuss. The result is a savory mix with a bit of heat from the chorizo and a creamy cheese topping.
The dish balances tender pasta with juicy corn and soft peppers under a melted cheese layer. Chorizo provides the main protein boost while the vegetables add color and freshness.
Serves 4 people.
Ingredients
- 8 ounces high-protein pasta
- 12 ounces Mexican chorizo, casings removed
- 1 cup corn kernels
- 2 bell peppers, diced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 1/2 cups shredded cheddar cheese
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375 degrees. Cook the pasta in salted water until just al dente, then 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 and cooked through, about 6 minutes.
- Add the onion, garlic, and bell peppers to the skillet. Cook for 4 minutes until the vegetables soften slightly. Stir in the chili powder, cumin, salt, and black pepper.
- Mix in the corn and cook for 2 more minutes. Remove the skillet from heat and fold in the cooked pasta until evenly combined.
- Transfer the mixture to a greased baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 15 to 20 minutes until the cheese is melted and lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Use fresh or frozen corn straight from the bag since it holds its sweetness during the short bake time. If the chorizo releases a lot of fat, drain a spoonful before adding the vegetables to keep the casserole from turning greasy. Leftovers reheat well in the oven at 350 degrees with a splash of water to restore moisture.Course: Main Course Cuisine: Mexican Equipment: Large skillet, Pot, Baking dish
Ham Broccoli and Pea Alfredo Pasta Casserole
This casserole combines tender pasta with savory ham and bright green vegetables in a creamy Alfredo sauce. It makes a reliable choice for weeknight dinners when you want something filling that still includes vegetables. The result is a baked dish with a smooth texture and balanced flavors from the salty ham and mild cheese.
It works well for family meals because it comes together in one baking dish and reheats nicely for leftovers. The broccoli stays slightly crisp while the peas add a touch of sweetness throughout.
Serves 4 people.
Ingredients
- 8 ounces chickpea pasta
- 2 cups broccoli florets
- 1 cup frozen peas
- 1 1/2 cups diced ham
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×13 baking dish.
- Cook the chickpea pasta in a large pot of boiling water until al dente, then drain and set aside.
- Add the broccoli florets to the same pot of boiling water for 3 minutes, then add the frozen peas for the final minute before draining everything together.
- In a large mixing bowl, combine the drained pasta, broccoli, peas, diced ham, Alfredo sauce, garlic powder, and black pepper.
- Stir in half the mozzarella and half the Parmesan until evenly distributed.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining mozzarella and Parmesan over the top.
- Bake for 20 minutes until the cheese is melted and the edges start to bubble.
Extra Tips
Use fresh or frozen broccoli cut into similar-sized pieces so it cooks evenly with the peas. If the Alfredo sauce is very thick after baking, stir in a tablespoon of milk when serving to loosen the texture. Leftovers keep well in the fridge for three days and reheat best in a covered dish at 350 degrees.Course: Main Course Cuisine: American Equipment: Large Pot, Colander, Mixing Bowl, 9×13 Baking Dish
Tuna Noodle Casserole with Mushrooms and Cheddar
This casserole brings together tender egg noodles, flaky tuna, and savory mushrooms under a layer of melted cheddar. It makes a reliable choice for weeknight dinners when you want a filling pasta dish that feels familiar but still packs plenty of protein from the tuna and cheese.
The flavor is creamy and mildly savory with earthy notes from the mushrooms. The texture stays soft inside with a lightly browned top.
Serves 4 people.
Ingredients
- 8 ounces wide egg noodles
- 2 cans (5 ounces each) tuna in water, drained
- 8 ounces cremini mushrooms, sliced
- 1 1/2 cups shredded cheddar cheese
- 1 cup low-fat milk
- 1/2 cup plain Greek yogurt
- 1 small onion, diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9×9 baking dish.
- Cook the egg noodles in a large pot of boiling water until just tender, then drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the diced onion and sliced mushrooms and cook until the onion softens and the mushrooms release their liquid.
- Sprinkle the flour over the vegetables and stir for one minute. Slowly whisk in the milk and continue stirring until the mixture thickens.
- Remove the skillet from the heat and stir in the Greek yogurt, thyme, salt, and pepper until smooth.
- Add the drained tuna and cooked noodles to the skillet and gently mix until everything is coated.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the shredded cheddar cheese over the top.
- Bake for 20 minutes until the cheese is melted and the edges are bubbling.
Extra Tips
Use sharp cheddar if you want stronger cheese flavor. Leftovers reheat well in the microwave with a splash of milk stirred in to loosen the sauce. You can assemble the casserole earlier in the day and bake it just before serving.Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, 9×9 baking dish
Italian Sausage Mushroom Stroganoff Pasta Bake
This casserole combines the creamy sauce of stroganoff with spicy Italian sausage and earthy mushrooms for a filling pasta bake. It works well for weeknight dinners when you want something hearty that still feels comforting. The dish delivers tender pasta in a savory sauce with a golden cheese topping.
The flavors stay balanced between the richness of the sausage and the slight tang in the sauce. Mushrooms add texture while the bake keeps everything warm and cohesive for family servings.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 pound Italian sausage, casings removed
- 8 ounces cremini mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup plain Greek yogurt
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees F and grease a 9×13 inch baking dish. Cook the penne in a large pot of salted boiling water until just al dente, then drain and set aside.
- In a large skillet over medium heat, brown the Italian sausage, breaking it into crumbles as it cooks. Add the sliced mushrooms and diced onion, and cook until the mushrooms release their liquid and the onion softens.
- Stir in the minced garlic and cook for one minute. Sprinkle the flour over the mixture and stir for another minute to coat everything evenly.
- Slowly pour in the beef broth while stirring, then add the paprika, salt, and black pepper. Bring the sauce to a simmer and cook until it thickens slightly.
- Remove the skillet from the heat and stir in the Greek yogurt until the sauce is smooth. Add the drained pasta and toss to coat.
- Transfer the mixture to the prepared baking dish and sprinkle the shredded mozzarella evenly over the top. Bake for 20 minutes until the cheese melts and begins to brown.
- Remove from the oven and let the bake rest for five minutes before sprinkling with chopped parsley and serving.
Extra Tips
Stir the Greek yogurt in off the heat to keep the sauce from separating. Leftovers reheat well in a covered dish at 350 degrees F with a splash of broth to loosen the sauce. Swap the mozzarella for provolone if you want a sharper flavor on top.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 9×13 Inch Baking Dish
Caprese Chicken Tomato Basil Mozzarella Pasta Casserole
This casserole combines juicy chicken, sweet tomatoes, and plenty of melted mozzarella over pasta for a meal that feels both comforting and fresh. It works well on busy weeknights or when you need a dish that reheats nicely for leftovers.
The flavors stay bright from the tomatoes and basil while the chicken adds solid protein to keep everyone satisfied. The top layer of mozzarella turns golden and the pasta stays tender underneath.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 pound boneless skinless chicken breast, diced into bite-size pieces
- 2 cups cherry tomatoes, halved
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chopped, plus extra leaves for garnish
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 inch 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 diced chicken, salt, pepper, and oregano. Cook for 6 to 8 minutes until the chicken is no longer pink.
- Stir in the minced garlic and halved cherry tomatoes. Cook for 3 minutes until the tomatoes begin to soften.
- Remove the skillet from heat and stir in the chopped basil and cooked pasta until everything is evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the shredded mozzarella evenly over the top.
- Bake for 15 to 20 minutes until the cheese is melted and lightly browned. Remove from the oven and let it rest for 5 minutes before garnishing with extra basil leaves.
Extra Tips
Use fresh mozzarella if you want extra creaminess, but shredded works better for even melting across the surface. Leftovers reheat well in the oven at 350°F with a splash of water to keep the pasta from drying out. If the tomatoes release a lot of liquid during cooking, drain a spoonful before mixing with the pasta so the casserole stays firm.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 9×13 Baking Dish
Baked Ziti with Ricotta Beef and Roasted Red Peppers
This baked ziti brings together pasta, savory beef, and pockets of ricotta for a filling casserole. Roasted red peppers add brightness and a bit of sweetness to each bite.
It suits busy evenings when you want something comforting that still packs protein. The dish bakes up with a golden cheese top and a creamy interior from the ricotta.
Serves 4 people.
Ingredients
- 8 ounces ziti pasta
- 1 pound lean ground beef
- 1 cup ricotta cheese
- 2 cups marinara sauce
- 1 cup chopped roasted red peppers
- 1 1/2 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees F. Cook the ziti in a large pot of salted boiling water until just al dente, then drain and set aside.
- Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain any excess fat.
- Stir the marinara sauce, Italian seasoning, salt, and black pepper into the skillet with the beef. Simmer for 3 minutes, then remove from heat.
- In a large bowl, combine the cooked ziti, beef sauce mixture, chopped roasted red peppers, and ricotta cheese. Mix gently until evenly distributed.
- Transfer the mixture to a greased 9×13 baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and lightly golden. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cook the pasta just until al dente so it holds its shape after baking. Leftovers reheat well in the microwave with a splash of water to keep the sauce from drying out. If you want a stronger pepper flavor, reserve a few slices to scatter on top right before baking.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, Mixing Bowl, 9×13 Baking Dish
