Cheesy pasta casseroles work well when you need a filling dinner that comes together with basic steps. This list focuses on recipes using ingredients you can find at most stores. Each one bakes in a single dish to keep cleanup simple. You can swap in what you already have in the fridge or pantry. These ideas suit both weeknight meals and times when you want to prep ahead.
Helpful Tips Before You Start
These tips keep the pasta firm and the cheese properly melted in every casserole.
Cook Pasta Al Dente
Boil the pasta two minutes less than the package directions. It finishes cooking in the oven without turning mushy.
Use a Cheese Mix
Combine a sharp cheddar or Gruyere with mozzarella for flavor and stretch. Pre-shredded cheese often contains additives that affect melting.
Thin the Sauce Slightly
Make the sauce a little looser than you think it needs to be. It thickens as it bakes and can dry out the dish.
Add a Crunchy Topping
Sprinkle panko mixed with melted butter or extra grated cheese over the top before baking. This creates a golden crust that contrasts the creamy interior.
Chicken Broccoli Alfredo Penne Casserole
This casserole brings together tender chicken, crisp broccoli, and penne in a creamy Alfredo sauce, all finished with a golden cheese topping. It turns pantry staples into a filling meal that works well for busy weeknights or casual family dinners.
The result is a balanced dish with soft pasta, juicy chicken pieces, and bright broccoli under a layer of melted cheese. It feels hearty without needing much hands-on time once the components are prepped.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 1 pound boneless skinless chicken breasts
- 2 cups broccoli florets
- 1 (15-ounce) jar Alfredo sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 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. Add the penne and cook until al dente, then drain and set aside.
- While the pasta cooks, cut the chicken breasts into bite-size pieces. Season with salt and pepper. Cook the pieces in a skillet over medium heat until no longer pink, about 6 to 8 minutes. Remove from heat.
- Steam or microwave the broccoli florets for 3 minutes until bright green and slightly tender.
- In a large bowl, combine the cooked penne, chicken, broccoli, Alfredo sauce, and half the mozzarella. Stir until everything is evenly coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella and all the Parmesan evenly over the top.
- Bake for 20 minutes until the cheese is melted and lightly browned on top. Let the casserole rest for 5 minutes before serving.
Extra Tips
Steam the broccoli just until bright to keep it from turning mushy during baking. If the Alfredo sauce is thick, stir in a splash of pasta water before mixing to help it coat the ingredients evenly. Leftovers reheat well in a 350°F oven with a cover of foil to prevent the cheese from drying out.Course: Main Course Cuisine: Italian-American Equipment: Large pot, Skillet, 9×13 baking dish, Mixing bowl
Beef Bolognese Lasagna-Style Casserole
This casserole turns classic Bolognese into a layered bake that feels like lasagna without the extra assembly steps. It suits busy evenings when you want a filling meal that reheats well for leftovers.
The dish combines a slow-simmered beef sauce with tender pasta pieces and three cheeses that melt into creamy pockets. Each bite gives you rich tomato flavor, savory meat, and a lightly browned top.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 can (14 oz) crushed tomatoes
- 1/2 cup beef broth
- Salt and pepper to taste
- 8 lasagna noodles, broken into large pieces
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion softens.
- Stir in the Italian seasoning, crushed tomatoes, and beef broth. Season with salt and pepper. Simmer the sauce for 10 minutes to thicken slightly.
- Meanwhile, cook the broken lasagna noodles in a pot of salted boiling water until just al dente. Drain and set aside.
- Preheat the oven to 375°F. Spread a thin layer of Bolognese sauce in the bottom of an 8×8 baking dish.
- Add half the noodles, then dollop half the ricotta over them. Sprinkle with half the mozzarella and Parmesan. Repeat with the remaining sauce, noodles, ricotta, and cheeses.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake 10 more minutes until the top is golden and bubbling.
Extra Tips
Break the noodles into similar sizes so they layer evenly and make serving easier. The ricotta stays creamy inside while the mozzarella creates stretchy pulls on top. Leftovers reheat well in a 350°F oven with a splash of broth to keep the pasta moist.Course: Main Course Cuisine: Italian Equipment: Large skillet, Large pot, 8×8 baking dish
Spicy Italian Sausage and Roasted Pepper Rigatoni Bake
This rigatoni bake brings together spicy sausage and sweet roasted peppers in a hearty casserole that feels right at home on a cool evening. The rigatoni tubes catch plenty of sauce while the melted cheese on top creates a golden layer that holds everything together. It works well for weeknight dinners when you want something filling without much fuss.
The flavors lean bold with heat from the sausage and red pepper flakes balanced by the mellow peppers and rich marinara. Texture stays satisfying with tender pasta, crumbled sausage, and gooey cheese throughout each serving.
Serves 4 people.
Ingredients
- 12 ounces rigatoni pasta
- 1 pound spicy Italian sausage, casings removed
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 jar (12 ounces) roasted red peppers, drained and sliced
- 2 cups marinara sauce
- 1 teaspoon red pepper flakes
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves for serving
Instructions
- 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 sausage and cook, breaking it up with a spoon, until browned.
- Add the diced onion and minced garlic to the skillet. Cook for 3 to 4 minutes until the onion softens.
- Stir in the sliced roasted red peppers, marinara sauce, and red pepper flakes. Season with salt and black pepper. Simmer for 5 minutes.
- Remove the skillet from heat and fold in the cooked rigatoni until evenly coated.
- Transfer half the pasta mixture to a greased 9×13 baking dish. Sprinkle with half the mozzarella and Parmesan. Add the remaining pasta mixture and top with the rest of the cheeses.
- Bake at 375°F for 20 minutes until the cheese is melted and lightly browned. Let rest 5 minutes before serving with fresh basil.
Extra Tips
Adjust the red pepper flakes up or down depending on how much heat you want from the sausage. Leftovers reheat well in a 350°F oven with a splash of water to loosen the sauce. If you prefer a crispier top, broil for the final 2 minutes.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 9×13 Baking Dish
Creamy Mushroom and Spinach Rotini Casserole
This casserole combines tender rotini with earthy mushrooms and fresh spinach in a rich cream sauce. Plenty of mozzarella and Parmesan melt through the dish and form a golden top when baked. It works well for weeknight dinners or when you want a comforting meal that still includes vegetables.
The flavor is savory and mild, with the cream and cheeses balancing the mushrooms and spinach. The rotini holds the sauce in its curves so every bite stays moist after baking.
Serves 4 people.
Ingredients
- 8 ounces rotini pasta
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 5 cups fresh spinach
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9-inch baking dish. Cook the rotini 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 sliced mushrooms and cook until they release their liquid and begin to brown, about 6 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant. Add the spinach in batches, stirring until it wilts completely.
- Pour in the heavy cream, salt, and black pepper. Simmer for 2 minutes, then remove from heat and stir in 1 cup of the mozzarella and all of the Parmesan until the cheeses melt into the sauce.
- Combine the drained rotini with the mushroom-spinach sauce in the skillet or a large bowl until evenly coated. Transfer the mixture to the prepared baking dish and sprinkle the remaining 1/2 cup mozzarella over the top.
- Bake for 20 minutes until the cheese is melted and the edges are bubbling. Let the casserole rest for 5 minutes before serving.
Extra Tips
Use cremini mushrooms instead of white button for deeper flavor, and wilt the spinach thoroughly so it does not release extra water during baking. Leftovers reheat well in a 350°F oven with a splash of cream stirred in to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large pot, Large skillet, 9×9-inch baking dish
Classic Tuna Noodle Casserole with Crispy Breadcrumbs
This tuna noodle casserole keeps things simple with a creamy cheese sauce that coats every strand of pasta. The canned tuna and peas add protein and color, while the golden breadcrumb topping brings crunch to each bite. It is a reliable choice for weeknight dinners when you want something warm and filling with minimal effort.
The dish works well for family meals or when you need leftovers that reheat easily. Expect a mild, savory flavor from the tuna and cheese, balanced by the crisp layer on top.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 2 cans (5 ounces each) tuna, drained
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 cup frozen peas
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees 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.
- In a large bowl, stir together the cream of mushroom soup, milk, shredded cheddar cheese, frozen peas, drained tuna, and black pepper until evenly combined.
- Add the drained noodles to the bowl and fold gently until the noodles are coated with the sauce mixture.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- In a small bowl, toss the panko breadcrumbs with the melted butter, then sprinkle the mixture evenly over the top of the casserole.
- Bake for 25 minutes, or until the sauce is bubbling and the breadcrumb topping is golden brown.
Extra Tips
Use panko instead of regular breadcrumbs for a lighter, crunchier finish that stays crisp after baking. If you prepare the casserole ahead, add the breadcrumb topping just before it goes into the oven so it does not soften in the fridge. Leftovers reheat well in a 350 degree oven with a splash of milk stirred in to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large Pot, Mixing Bowl, 9×9 Baking Dish, Oven
Mexican Chorizo Black Bean and Corn Pasta Bake
This pasta bake pairs spicy Mexican chorizo with sweet corn and hearty black beans for a filling dinner. It suits weeknights when you want a one-dish meal that feels satisfying without much hands-on time.
The finished casserole has tender pasta coated in salsa and spices, with melted cheese on top and a mix of textures from the beans and corn.
Serves 4 people.
Ingredients
- 8 ounces penne pasta
- 12 ounces Mexican chorizo, casings removed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 cup salsa
- 2 cups shredded Mexican cheese blend
- Fresh cilantro, chopped (optional)
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 boiling water until al dente, then drain and set aside.
- In a large skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through, about 6 minutes.
- Add the diced onion and minced garlic to the skillet and cook until the onion softens, about 3 minutes.
- Stir in the chili powder and cumin, then add the black beans, frozen corn, and salsa. Simmer for 2 minutes.
- Combine the drained pasta with the chorizo mixture in the skillet or a large bowl until evenly coated.
- Transfer the mixture to the prepared baking dish and sprinkle the shredded cheese evenly over the top.
- Bake for 20 minutes until the cheese is melted and bubbly. Let rest for 5 minutes before serving. Garnish with cilantro if desired.
Extra Tips
Use a chunky salsa to keep the filling moist without adding extra liquid. If you assemble the dish ahead, cover and refrigerate it, then add 10 minutes to the bake time when cooking from cold. Leftovers reheat well in a 350°F oven to restore the crisp cheese topping.Course: Main Course Cuisine: Mexican Equipment: Large Pot, Large Skillet, 9×13 Baking Dish
Greek Feta Olive and Tomato Orzo Casserole
This orzo casserole combines tangy feta with briny olives and sweet tomatoes under a layer of melted mozzarella. It offers a lighter take on baked pasta while still delivering the cozy, cheesy qualities that suit cool evenings.
The dish works well for weeknight family meals or casual gatherings. Bright Mediterranean flavors balance the creamy texture of the baked orzo and cheese topping.
Serves 4 people.
Ingredients
- 8 ounces orzo pasta
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes
- 1/2 cup kalamata olives, halved
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F. Cook the orzo 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 onion and cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute.
- Add the diced tomatoes, olives, oregano, salt, and pepper to the skillet. Simmer the mixture for 5 minutes to let the flavors blend.
- Remove the skillet from the heat and stir in the cooked orzo along with half of the feta cheese until evenly combined.
- Transfer the mixture to a greased 8×8-inch baking dish. Sprinkle the mozzarella and remaining feta evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and lightly golden. Remove from the oven and sprinkle with parsley before serving.
Extra Tips
Cook the orzo only to al dente so it stays firm after baking. Leftovers reheat well in a 350°F oven with a splash of water to restore moisture. For a stronger olive flavor, add a teaspoon of the olive brine to the tomato mixture before simmering.Course: Main Course Cuisine: Mediterranean Equipment: Large pot, Large skillet, 8×8 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 sauce. It bakes until the top turns golden and bubbly, making it a good choice for weeknight dinners when you want something hearty with a bit of heat.
The dish balances spicy, savory, and cheesy flavors in every bite. It works well for casual gatherings or when you need a comforting meal that comes together without much fuss.
Serves 4 people.
Ingredients
- 8 oz elbow macaroni
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo wing sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup panko breadcrumbs
Instructions
- Preheat the oven to 375°F and lightly grease a 9×9 inch baking dish. Cook the macaroni in a large pot of salted boiling water until al dente, then drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute until it forms a paste. Slowly whisk in the milk and continue stirring until the mixture thickens, about 3-4 minutes.
- Remove the saucepan from the heat and stir in 1 1/2 cups of the cheddar cheese, all of the mozzarella, salt, and pepper until the cheeses melt into a smooth sauce. Add the buffalo wing sauce and stir to combine.
- In a large bowl, mix the cooked macaroni, shredded chicken, and cheese sauce until everything is evenly coated. Transfer the mixture to the prepared baking dish.
- Sprinkle the remaining 1/2 cup cheddar cheese and the panko breadcrumbs evenly over the top. Bake for 20-25 minutes until the cheese is melted and the breadcrumbs are lightly browned.
Extra Tips
For a milder version, reduce the buffalo sauce to 1/3 cup. Leftovers reheat well in a 350°F oven for 15 minutes to restore the crispy topping. You can assemble the casserole up to a day ahead and bake it straight from the refrigerator, adding 5-10 minutes to the bake time.Course: Main Course Cuisine: American Equipment: Large pot, Medium saucepan, 9×9 inch baking dish, Mixing bowl
Smoky Ham Pea and Cheddar Shells Casserole
This casserole brings together tender pasta shells with smoky ham and sweet peas in a creamy cheddar sauce. It works well for weeknight dinners when you want something hearty that still feels light enough for spring or fall evenings. The finished dish has a rich cheese pull and a subtle smoky edge from the ham and paprika.
The peas stay bright and the ham stays juicy because they go in near the end of cooking. A quick bake at the end melts everything together and creates a golden top.
Serves 4 people.
Ingredients
- 8 ounces medium pasta shells
- 2 tablespoons butter
- 1/2 cup diced onion
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup diced smoked ham
- 1 cup frozen peas
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees. Cook the pasta shells in a large pot of salted water until just al dente. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the onion and cook until softened.
- Stir in the flour and cook for one minute. Slowly whisk in the milk until the mixture is smooth.
- Add the smoked paprika, salt, and pepper. Continue stirring until the sauce thickens.
- Remove the pan from heat. Stir in the smoked ham, frozen peas, and 1 1/2 cups of the cheddar cheese until the cheese melts.
- Combine the sauce with the drained pasta shells. Transfer everything to a greased 8×8 baking dish.
- Sprinkle the remaining 1/2 cup cheddar cheese over the top. Bake for 20 minutes until the cheese is bubbly and lightly browned.
Extra Tips
Use frozen peas straight from the bag so they keep their color and do not overcook. Leftovers reheat well in a 350-degree oven with a splash of milk stirred in to loosen the sauce. If you want a bit more crunch, add a handful of crushed crackers on top before the final bake.Course: Main Course Cuisine: American Equipment: Large Pot, Medium Saucepan, 8×8 Baking Dish, Oven
Basil Pesto Chicken Sun-Dried Tomato Ziti Bake
This casserole brings together tender chicken, bright basil pesto, and chewy sun-dried tomatoes in a baked ziti dish that feels both fresh and comforting. It works well for weeknight dinners when you want something hearty but not heavy, and the melted cheese on top adds the cozy factor that makes it a repeat favorite.
The flavors balance herby pesto with the sweet-tangy bite of sun-dried tomatoes, while the pasta soaks up everything during baking. It comes out with a golden cheesy crust and creamy interior that holds up well for leftovers.
Serves 4 people.
Ingredients
- 12 oz ziti pasta
- 2 cups cooked shredded chicken
- ¾ cup basil pesto
- ½ cup chopped sun-dried tomatoes
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Cook the ziti in a large pot of salted boiling water until just al dente, then drain and return it to the pot.
- Add the shredded chicken, basil pesto, and chopped sun-dried tomatoes to the pasta. Stir until everything is evenly coated.
- Mix in 1 cup of the mozzarella and all of the Parmesan until the cheeses begin to melt into the pasta.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining cup of mozzarella over the top.
- Bake for 20 to 25 minutes until the cheese is melted and lightly browned on top. Let it rest for 5 minutes before serving.
Extra Tips
Use jarred pesto straight from the fridge so it mixes easily without warming the pasta too much. Leftovers reheat well in a 350°F oven with a splash of water to loosen the sauce. If you want a bit more brightness, stir a teaspoon of the sun-dried tomato oil into the pesto before combining.Course: Main Course Cuisine: Italian Equipment: Large pot, 9×13 baking dish, Mixing bowl
Four-Cheese Baked Ziti with Fresh Herbs
This baked ziti brings together four cheeses that melt into a creamy filling while fresh herbs keep the flavors bright. It works well for weeknight dinners when you want something warming without much hands-on time. The texture balances tender pasta with a golden top layer and soft, cheesy centers.
Serves 4 people.
Ingredients
- 12 oz ziti pasta
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded fontina cheese
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F and lightly oil a 9×9 baking dish.
- Bring a large pot of salted water to a boil and cook the ziti until just al dente. Drain and set aside.
- In a mixing bowl, combine the ricotta, half the mozzarella, half the Parmesan, the fontina, basil, parsley, oregano, minced garlic, olive oil, salt, and pepper.
- Stir the cooked ziti into the cheese mixture until evenly coated, then fold in the marinara sauce.
- Transfer the mixture to the prepared baking dish and sprinkle the remaining mozzarella and Parmesan over the top.
- Bake for 25 minutes until the cheese is melted and the edges are bubbling. Let it rest for 5 minutes before serving.
Extra Tips
Chop the fresh herbs right before mixing so they stay vibrant. If the top browns too quickly during baking, loosely cover the dish with foil for the last 10 minutes. Leftovers reheat well in a 350°F oven with a splash of water to keep the pasta from drying out.Course: Main Course Cuisine: Italian Equipment: Large pot, Mixing bowl, 9×9 baking dish
Meatball Marinara and Mozzarella Cavatappi Casserole
This casserole brings together tender cavatappi pasta, hearty meatballs, and rich marinara under a blanket of melted mozzarella. It makes a reliable choice for busy weeknights or casual gatherings when you want something filling and straightforward.
The dish delivers saucy pasta with bites of seasoned meat and plenty of stretchy cheese in every serving. It stays simple while still feeling like a complete meal.
Serves 4 people.
Ingredients
- 8 ounces cavatappi pasta
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 jar (24 ounces) marinara sauce
- 12 ounces frozen meatballs, thawed
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees and lightly grease a baking dish. Bring a large pot of salted water to a boil and cook the cavatappi until al dente, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened. Stir in the minced garlic and cook for one minute more.
- Pour the marinara sauce into the skillet. Add the thawed meatballs and Italian seasoning. Season with salt and pepper, then simmer for five minutes until the meatballs are heated through.
- Combine the cooked pasta with the meatball sauce mixture in the skillet or a large bowl. Stir in one cup of the mozzarella and half of the Parmesan until evenly distributed.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
- Bake for 20 minutes until the cheese is melted and lightly browned on top. Let the casserole rest for five minutes before serving.
Extra Tips
Thaw the meatballs in the refrigerator overnight so they heat evenly in the sauce. If the mixture seems dry after combining with the pasta, add a splash of pasta water before transferring to the dish. Leftovers reheat well in the oven at 350 degrees with a cover to keep the cheese from drying out.Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, Baking dish
Bacon Ranch Chicken and Broccoli Pasta Casserole
This casserole combines tender pasta with chicken, broccoli, and plenty of bacon for a filling weeknight meal. The ranch seasoning brings a tangy note that pairs well with the melted cheese on top. It works well for busy evenings when you want something hearty that still feels familiar.
The texture stays creamy inside with a golden cheese layer on the surface. Broccoli adds a bit of freshness while the bacon provides salty crunch in each bite.
Serves 4 people.
Ingredients
- 8 oz penne pasta
- 2 cups diced cooked chicken
- 8 slices bacon, cooked and crumbled
- 2 cups broccoli florets
- 1 packet (1 oz) ranch dressing mix
- 2 cups shredded cheddar cheese, divided
- 1 cup milk
- 1/2 cup mayonnaise
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish. Cook the penne pasta in a large pot of boiling water until al dente, then drain and set aside.
- Steam the broccoli florets for 3 minutes until bright green and still firm. Drain and set aside.
- In a large mixing bowl, stir together the milk, mayonnaise, ranch dressing mix, and black pepper until smooth.
- Add the drained pasta, diced chicken, crumbled bacon, steamed broccoli, and 1 cup of the shredded cheddar cheese to the bowl. Mix until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1 cup of cheddar cheese over the top.
- Bake for 20 minutes until the cheese is melted and the edges are bubbly. Let it rest for 5 minutes before serving.
Extra Tips
Steam the broccoli briefly so it keeps some bite after baking. Crumble the bacon right before mixing to maintain its crisp texture. Leftovers reheat well in the microwave with a splash of milk stirred in to loosen the sauce.Course: Main Course Cuisine: American Equipment: Large pot, Steamer basket, Mixing bowl, 9×13 baking dish
