I often prep pasta bakes on the weekend so dinner is ready on busy nights. These recipes are made to freeze well and reheat without drying out or losing flavor. You will find 12 options here that use basic ingredients and simple steps. Each one works for family meals or portioning out for later.
Helpful Tips Before You Start
These tips will help your pasta bakes freeze and reheat without turning dry or mushy.
Undercook the Pasta
Boil pasta two minutes less than the package directs. It will finish cooking during baking and reheating.
Cool Completely Before Freezing
Let the assembled bake reach room temperature first. This prevents excess moisture and ice crystals from forming.
Use the Right Pan Size
Divide large recipes into smaller freezer-safe dishes. Smaller portions thaw and reheat more evenly.
Add Extra Sauce
Make the sauce slightly looser than usual. Pasta absorbs liquid during freezing, so extra moisture keeps the texture right.
Reheat From Frozen
Bake straight from the freezer at 350°F, covered, for 45 to 60 minutes. Uncover for the last 10 minutes to crisp the top.
Italian Sausage and Ricotta Lasagna
This lasagna brings together browned Italian sausage and creamy ricotta in layered sheets that hold their shape after freezing. The result is a hearty bake with savory meat, smooth cheese, and a lightly crisp top that reheats without drying out.
It suits meal prep for weeknights or when you want portions ready in the freezer. The sausage adds depth while the ricotta keeps the middle tender even after a second round in the oven.
Serves 4 people.
Ingredients
- 8 lasagna noodles
- 1 pound Italian sausage, casings removed
- 24 ounces marinara sauce
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees. Boil the lasagna noodles according to package directions until al dente, then drain and set aside.
- In a large skillet over medium heat, cook the Italian sausage until browned and no longer pink, breaking it into small pieces as it cooks. Drain excess fat if needed, then stir in the marinara sauce and simmer for 5 minutes.
- In a mixing bowl, combine the ricotta cheese, egg, dried oregano, salt, and black pepper until smooth.
- Spread a thin layer of the sausage sauce in an 8×8 baking dish. Add a single layer of noodles, followed by half the ricotta mixture and one third of the remaining sauce.
- Repeat the layers once more, then finish with a final layer of noodles, the rest of the sauce, and all of the mozzarella and Parmesan.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake 10 more minutes until the cheese is melted and lightly browned.
- Let the lasagna rest 10 minutes before slicing.
Extra Tips
Cool the baked lasagna completely before wrapping the dish tightly in plastic wrap and foil for the freezer. To reheat, thaw overnight in the fridge then warm covered at 350 degrees until hot in the center. The egg in the ricotta helps the layers stay firm during freezing and reheating. Course: Main Course Cuisine: Italian Equipment: Large skillet, Mixing bowl, 8×8 baking dish, Pot for boiling noodles
Creamy Chicken and Mushroom Penne Bake
This creamy chicken and mushroom penne bake combines tender pasta with juicy chicken pieces and savory mushrooms in a rich sauce. It makes a reliable choice for meal prep because the whole dish freezes well and comes out just as smooth after reheating.
The finished bake has a golden cheese layer on top with a silky interior that holds its texture in the freezer. It works especially well when you want a comforting dinner that can be made ahead without extra steps on the day you serve it.
Serves 4 people.
Ingredients
- 12 ounces penne pasta
- 1 pound boneless chicken breast, cut into bite-sized pieces
- 10 ounces cremini mushrooms, sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375 degrees F. Cook the penne 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 chicken pieces, season with salt and pepper, and cook until lightly browned and cooked through. Remove the chicken to a plate.
- In the same skillet, melt the butter. Add the onion and cook until softened. Stir in the garlic and mushrooms and cook until the mushrooms release their liquid and start to brown.
- Pour in the heavy cream and bring to a gentle simmer. Stir in half of the Parmesan cheese until the sauce thickens slightly. Return the chicken to the skillet and add the drained penne. Toss everything to coat evenly.
- Transfer the mixture to a greased 9×13 baking dish. Sprinkle the remaining Parmesan and the mozzarella evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and lightly golden. Let the bake rest for 5 minutes before serving.
Extra Tips
Cool the baked dish completely before covering and freezing in individual portions. Reheat from frozen in a 350 degree F oven with the dish covered in foil to keep the sauce creamy. If the sauce thickens too much after reheating, stir in a splash of milk. Skip extra herbs if you want a straightforward flavor that reheats cleanly. Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 9×13 Baking Dish
Beef Bolognese and Spinach Stuffed Shells
This stuffed shells recipe pairs a hearty beef Bolognese with a creamy spinach and ricotta filling. The shells bake up tender under a layer of melted cheese and reheat well after freezing. It suits weeknight meals or batch cooking when you want something filling without extra effort.
The flavors stay balanced with savory meat sauce and mild cheese notes. Spinach adds color and texture inside each shell without overpowering the dish.
Serves 4 people.
Ingredients
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells until just al dente. Drain and set aside to cool slightly.
- Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon.
- Stir in the onion and garlic. Cook for 3 minutes until the onion softens.
- Pour in the crushed tomatoes and add the oregano. Season with salt and pepper. Simmer the sauce for 10 minutes, stirring now and then.
- In a mixing bowl, combine the chopped spinach, ricotta cheese, and Parmesan cheese.
- Spoon the spinach mixture into the cooled pasta shells.
- Spread a thin layer of Bolognese sauce in the bottom of a baking dish. Arrange the stuffed shells in a single layer.
- Spoon the remaining Bolognese over the shells and sprinkle mozzarella cheese on top.
- Bake at 375°F for 25 minutes until the cheese melts and the edges bubble.
Extra Tips
Assemble the dish up to the baking step, cover tightly, and freeze for up to two months. Thaw overnight in the fridge before baking, or bake straight from frozen with extra time and a foil cover for the first half. Leftovers reheat evenly when covered to keep the shells from drying out. Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, Mixing bowl, Baking dish
Spicy Chorizo and Black Bean Rigatoni Casserole
This casserole combines spicy chorizo with black beans and rigatoni for a hearty meal that holds up well after freezing. It suits meal prep days when you want something ready to portion out and reheat later without much fuss. The dish offers a smoky, spiced flavor with a firm pasta texture and melted cheese throughout.
It works especially well for weeknight dinners or lunches that need to travel well. The black beans add substance while the chorizo brings heat that stays balanced after baking.
Serves 4 people.
Ingredients
- 12 ounces rigatoni pasta
- 8 ounces spicy chorizo, sliced into rounds
- 1 (15-ounce) can black beans, drained and rinsed
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups marinara sauce
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F. 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 for 4 to 5 minutes until it releases some fat and begins to brown.
- Add the diced onion and minced garlic to the skillet. Cook for 3 minutes until the onion softens.
- Stir in the black beans, marinara sauce, chili powder, cumin, salt, and black pepper. Simmer the mixture for 5 minutes.
- Combine the cooked rigatoni with the sauce mixture in the skillet or a large bowl until the pasta is evenly coated.
- Transfer everything to a greased 9×9-inch baking dish. Sprinkle the mozzarella cheese evenly over the top.
- Bake uncovered for 20 minutes until the cheese is melted and lightly browned. Let the casserole rest for 5 minutes before serving.
Extra Tips
Portion leftovers into individual containers before freezing so you can reheat only what you need. Cover the dish with foil during the first 15 minutes of reheating from frozen to keep the pasta from drying out. Skip extra cheese on top if you prefer a lighter finish after reheating. Course: Main Course Cuisine: Mexican Equipment: Large pot, Large skillet, 9×9 baking dish
Pesto Turkey and Sun-Dried Tomato Rotini Bake
This pasta bake combines lean ground turkey with bright pesto and chewy sun-dried tomatoes for a balanced meal that still feels comforting. The rotini holds the sauce well, and a layer of melted cheese on top creates a nice golden finish after baking. It works especially well when you need meals ready in the freezer for busy weeks.
The flavors stay fresh even after reheating because the pesto and tomatoes do not lose their character in the oven. Turkey keeps the dish lighter than beef versions while still providing plenty of protein.
Serves 4 people.
Ingredients
- 8 oz rotini pasta
- 1 lb ground turkey
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup prepared pesto
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp 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 diced onion and cook for 3 minutes until softened.
- Add the minced garlic and cook for 30 seconds, then add the ground turkey, salt, and pepper. Cook until the turkey is no longer pink, breaking it up as it browns.
- Stir the chopped sun-dried tomatoes and pesto into the turkey mixture and cook for 1 minute to combine.
- Add the drained rotini to the skillet and toss until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 20 minutes until the cheese is melted and lightly browned. Let it rest for 5 minutes before serving.
Extra Tips
Portion the cooled bake into individual containers before freezing so you can thaw only what you need. When reheating from frozen, cover the dish for the first 15 minutes in a 350°F oven, then uncover to restore the crisp cheese topping. If the pesto you use is very salty, taste the turkey mixture before adding the full amount of salt. Course: Main Course Cuisine: Italian Equipment: Large pot, Large skillet, 9×9 inch baking dish
Ham, Pea, and Cheddar Macaroni Casserole
This casserole combines tender macaroni with savory ham and bright green peas in a creamy cheddar sauce. It is a reliable choice for busy evenings when you want a complete meal that can be made ahead and stored in the freezer.
The finished dish has a smooth, cheesy texture with little bursts of sweetness from the peas and a salty bite from the ham. It reheats well without drying out, making it practical for weekly meal prep.
Serves 4 people.
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 1/2 cups diced ham
- 1 cup frozen peas
Instructions
- Cook the macaroni in a large pot of salted boiling water until just al dente. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute to form a roux.
- Slowly pour in the milk while whisking. Add the salt and pepper. Continue stirring until the sauce thickens.
- Remove the sauce from the heat and stir in 1 1/2 cups of the cheddar cheese until melted and smooth.
- Combine the cooked macaroni, cheese sauce, diced ham, and frozen peas in a large bowl. Mix gently until everything is evenly coated.
- Transfer the mixture to a greased 8×8 baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake at 375°F for 20 to 25 minutes until the cheese is bubbly and lightly browned on top.
Extra Tips
Let the casserole cool completely before covering and freezing so the cheese sauce sets properly. When reheating from frozen, add a splash of milk on top to keep the macaroni moist. The peas stay bright and firm because they go in frozen rather than cooked ahead. Course: Main Course Cuisine: American Equipment: Large Pot, Medium Saucepan, 8×8 Baking Dish, Whisk
Mediterranean Eggplant and Feta Ziti Bake
This Mediterranean Eggplant and Feta Ziti Bake combines roasted eggplant with tangy feta and briny olives in a simple tomato sauce. The dish freezes well and reheats with good texture, making it a solid choice for batch cooking.
It delivers a savory, herb-forward flavor with soft pasta and creamy cheese pockets. The recipe keeps the focus on everyday ingredients while still tasting like a complete meal.
Serves 4 people.
Ingredients
- 8 oz ziti pasta
- 1 large eggplant, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1/2 cup kalamata olives, pitted and sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F. Cook the ziti 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 eggplant cubes and onion. Cook for 8 minutes, stirring occasionally, until the eggplant softens and starts to brown.
- Stir in the garlic and cook for 1 minute. Add the diced tomatoes, olives, oregano, salt, and black pepper. Simmer for 5 minutes.
- Combine the cooked ziti with the skillet mixture. Stir in half of the feta cheese until evenly distributed.
- Transfer everything to a greased 9×13 baking dish. Sprinkle the remaining feta and the mozzarella evenly over the top.
- Bake for 20 minutes until the cheese is melted and the edges are lightly browned. Remove from the oven and sprinkle with fresh parsley before serving.
Extra Tips
Roast the eggplant until it is soft before mixing it with the pasta so it stays tender after freezing. Reheat portions in a 350°F oven with a light cover of foil to keep the cheese from drying out. If you want less salt, rinse the olives first or reduce the added salt by half. Course: Main Course Cuisine: Mediterranean Equipment: Large Pot, Large Skillet, 9×13 Baking Dish
Tuna Noodle Casserole with Crispy Breadcrumb Topping
This tuna noodle casserole delivers creamy comfort with tender egg noodles and flaky tuna in a simple sauce. The panko topping bakes up golden and crisp, giving contrast that stays pleasing even after freezing and reheating. It works well for weeknight dinners or prepping ahead to fill the freezer.
Serves 4 people.
Ingredients
- 8 ounces egg noodles
- 2 cans (5 oz each) tuna in water, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 1 1/2 cups shredded cheddar cheese
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 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 egg noodles in a large pot of boiling water until just tender, then drain and return them to the pot.
- Stir the cream of mushroom soup, milk, salt, and pepper into the noodles until evenly combined.
- Fold in the drained tuna, frozen peas, and 1 cup of the shredded cheddar cheese.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Toss the panko breadcrumbs with the melted butter, then sprinkle the mixture over the casserole along with the remaining 1/2 cup of cheddar cheese.
- Bake for 25 to 30 minutes until the topping is golden and the edges are bubbling.
Extra Tips
For best freezer results, assemble the casserole without baking, wrap it tightly, and freeze for up to two months. Thaw overnight in the fridge before baking as directed. If reheating a baked portion, cover it with foil and warm in a 350°F oven until heated through to keep the breadcrumb topping from over-browning. Course: Main Course Cuisine: American Equipment: Large Pot, Mixing Bowl, 9×9-inch Baking Dish
Butternut Squash and Sage Lasagna
This lasagna combines roasted butternut squash with fresh sage for a creamy, savory pasta bake. It freezes well after assembly, so you can prepare it ahead and have a ready meal that reheats evenly without drying out.
The dish offers a balance of sweet squash, earthy herbs, and melted cheese between tender pasta layers. It suits busy weeknights or batch cooking when you want something comforting and practical.
Serves 4 people.
Ingredients
- 8 no-boil lasagna noodles
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 2 tablespoons olive oil
- 8 fresh sage leaves, chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated parmesan
- Salt and black pepper
Instructions
- Preheat the oven to 400°F. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes until soft.
- Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook for 5 minutes until softened. Stir in the garlic and half the chopped sage and cook for 1 minute more.
- Mash the roasted squash lightly and mix it into the onion and sage in the skillet. Season with salt and pepper to taste.
- Spread a thin layer of the squash mixture in the bottom of an 8×8 baking dish. Add a layer of no-boil noodles, then dollops of ricotta, a sprinkle of mozzarella, and parmesan. Repeat the layers until all ingredients are used, finishing with cheese on top.
- Cover the dish with foil and bake at 375°F for 30 minutes. Remove the foil and bake 10 minutes longer until the top is golden.
Extra Tips
Let the lasagna rest for 10 minutes before slicing so the layers hold together. To freeze, assemble the dish without baking, wrap tightly, and store up to two months. Reheat from frozen at 350°F covered with foil until hot in the center. Add the remaining sage to the squash mixture right before layering for the brightest flavor. Course: Main Course Cuisine: Italian Equipment: Baking sheet, Large skillet, 8×8 baking dish
Shrimp Scampi and Asparagus Penne Bake
This shrimp scampi and asparagus penne bake turns classic garlic and lemon flavors into a freezer-ready meal. Tender shrimp and crisp asparagus pieces stay flavorful after reheating, while the penne holds the light sauce without turning mushy. It works well for weeknight dinners or when you want to prep several meals at once.
The dish keeps a bright, garlicky profile with a light cheese crust on top. You get the comfort of a baked pasta without heavy cream or tomato sauce.
Serves 4 people.
Ingredients
- 12 oz penne pasta
- 1 lb large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 4 tbsp butter
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/2 tsp red pepper flakes
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the penne until just al dente. Drain and set aside.
- Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for 30 seconds until fragrant.
- Add the shrimp and asparagus pieces to the skillet. Cook for 3 to 4 minutes, stirring often, until the shrimp turn pink and the asparagus is bright green.
- Pour in the white wine and lemon juice. Season with salt and black pepper. Simmer for 2 minutes, then remove from heat.
- Toss the cooked penne with the shrimp and asparagus mixture in the skillet until evenly coated. Transfer everything to a greased 9×13 baking dish.
- Sprinkle the mozzarella and Parmesan evenly over the top. Dot with the remaining tablespoon of butter.
- Bake for 15 to 20 minutes until the cheese is melted and lightly golden. Remove from the oven and sprinkle with the chopped parsley before serving.
Extra Tips
Cool the baked dish completely before covering tightly and freezing. To reheat from frozen, bake covered at 350°F for 40 minutes, then uncover for the last 10 minutes to restore the cheese crust. Skip the wine and use extra lemon juice if you prefer a non-alcoholic version. Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, 9×13 Baking Dish
Greek Lamb and Olive Orzo Casserole
This Greek Lamb and Olive Orzo Casserole brings together savory ground lamb, briny olives, and tangy feta in a simple baked dish. It works well for busy weeknights or meal prep because the orzo stays tender after reheating. The flavors lean Mediterranean with herbs and tomatoes, and the casserole holds up nicely in the freezer without drying out.
The finished dish has a hearty texture with chewy orzo and bits of melted feta throughout. It reheats evenly in the oven or microwave, making it a reliable choice for batch cooking.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground lamb
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 1/2 cups orzo pasta
- 1 (14-ounce) can diced tomatoes
- 1/2 cup Kalamata olives, sliced
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees F and lightly grease a 9×9 inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground lamb and cook until browned, breaking it up with a spoon as it cooks.
- Add the diced onion and minced garlic to the skillet. Cook for 3 to 4 minutes until the onion softens.
- Stir in the orzo, diced tomatoes, sliced olives, oregano, salt, and black pepper. Simmer for 2 minutes to combine.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the crumbled feta cheese over the top.
- Bake for 20 to 25 minutes until the edges are bubbling and the feta has softened.
- Remove from the oven and let it rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.
Extra Tips
Cook the orzo just until al dente before mixing so it does not turn mushy after freezing and reheating. Add a splash of water when reheating portions if the casserole seems dry. Leftovers store well in the freezer for up to two months when packed in airtight containers. Course: Main Course Cuisine: Greek Equipment: Large skillet, 9×9 baking dish, Large pot
Three-Cheese Vegetable Cannelloni with Marinara
This cannelloni bake packs tender pasta tubes with a creamy mix of ricotta, mozzarella, and Parmesan plus plenty of sautéed vegetables. The marinara keeps everything saucy while the cheeses melt into a rich filling that holds up well after freezing. It makes a solid choice for weeknight dinners or prepping ahead when you need meals ready to go.
The dish bakes until the top turns golden and the edges bubble, giving you that fresh-from-the-oven texture even after reheating. Vegetables add freshness without making the filling watery, and the three cheeses balance each other for a satisfying bite every time.
Serves 4 people.
Ingredients
- 12 dried cannelloni tubes
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 cups mixed vegetables (spinach, zucchini, and carrots), finely chopped
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 2 cups marinara sauce
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the cannelloni tubes for 3 minutes less than the package directs. Drain and set aside on a lightly oiled tray to prevent sticking.
- Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook for 2 minutes until softened. Stir in the mixed vegetables and cook for 4 to 5 minutes until tender. Season with salt, pepper, and Italian herbs, then remove from heat and let cool slightly.
- In a mixing bowl, combine the ricotta, half the mozzarella, and half the Parmesan. Fold in the cooked vegetable mixture until evenly mixed.
- Spoon the filling into each cannelloni tube using a small spoon or piping bag. Spread 1 cup of marinara sauce across the bottom of a 9×13 baking dish.
- Arrange the filled tubes in a single layer over the sauce. Pour the remaining marinara over the top and sprinkle with the remaining mozzarella and Parmesan.
- Cover the dish tightly with foil and bake at 375°F for 25 minutes. Remove the foil and bake 10 minutes more until the cheese is melted and lightly browned.
Extra Tips
Assemble the dish completely before freezing so you can bake straight from frozen; just add 15 extra minutes under the foil. If the filling seems dry after reheating, drizzle a little extra marinara around the edges before warming. Leftovers reheat best in a covered skillet with a splash of water to keep the pasta soft. Course: Main Course Cuisine: Italian Equipment: Large pot, Skillet, Mixing bowl, 9×13 baking dish
