Baked Pasta Casserole
A comforting baked pasta casserole made with penne, rigatoni, or ziti tossed in marinara sauce, then topped with mozzarella and Parmesan and baked until bubbly and golden.
Equipment
- large pot
- skillet
- 9x13-inch baking dish
- colander
- wooden spoon or spatula
Ingredients
- 12 ounces penne, rigatoni, or ziti
- 2 cups marinara sauce or crushed tomatoes
- 2 cups shredded low-moisture mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- salt and black pepper to taste
- fresh basil or parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Boil pasta in salted water for 2 minutes less than package directions. Drain.
- Heat olive oil in a skillet. Sauté diced onion until soft, then add garlic and oregano.
- Add tomato sauce to the skillet, simmer for 2 minutes, then toss with the drained pasta.
- Transfer mixture to a 9x13 inch baking dish. Top with mozzarella and Parmesan cheese.
- Bake for 20-25 minutes until cheese is bubbly and golden brown. Let rest 5 minutes before serving.
Notes
Boil the pasta for 2 minutes less than the package directions so it finishes cooking in the oven. Let the casserole rest for 5 minutes before serving.