The baked pasta casserole is the ideal recipe to use up the open boxes of pasta and small amounts that we often forget in the pantry. It’s a scene all too familiar, right?
Well, this dish is the perfect solution to bring those leftover pasta bits back to life, transforming them into a delicious and irresistible meal. Tomato sauce with sweet peas and sausage cubes that release inviting aromas, and melty mozzarella: your mouth will water just thinking about it.
This recipe is a true dinner saver, practical and quick, ideal for those days when you crave something good but have little time (or desire) to spend hours at the stove.
But the real secret of this baked pasta is a small family trick: instead of the classic grated Parmesan, sprinkle the baking dish with breadcrumbs. This simple gesture creates a crunchy crust that wonderfully contrasts with the soft and gooey interior. The result? A pasta that’s a perfect mix of textures, crunchy on the outside and creamy on the inside.
Every time I make this pasta, I’m amazed at how versatile it is: you can customize it with whatever you have in the fridge, and it will always be a hit. So, the next time you open the pantry and feel a bit lost, think of this tasty recipe and let yourself be inspired by the simplicity of its ingredients.
Also try these other appetizing baked pasta proposals:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Baked Pasta Casserole
- 1.75 lbs pasta
- 24.7 oz canned tomatoes
- 8.1 oz peas, canned, drained
- 2.8 oz dry pork sausage
- 8.8 oz mozzarella
- 2.8 oz breadcrumbs
- 1.4 oz grated Parmesan
- 1 clove garlic
- 4 leaves basil
- 4 tbsp extra virgin olive oil
- 3 pinches salt
- 0.7 oz butter
Preparation of Baked Pasta Casserole
Boil plenty of salted water in a pot and cook the pasta al dente, draining it a couple of minutes before the indicated cooking time.
Meanwhile, prepare the sauce by browning a garlic clove with the oil. Add the tomato sauce, salt, and cook over low heat for about ten minutes.
Cut the sausage into cubes and brown it for a few minutes in a pan. Then add the drained peas, salt, and mix for another 5 minutes.
Slice the mozzarella and cut it into chunks.Once you’ve drained the pasta, pour it into a large bowl and mix it with a few spoonfuls of tomato sauce. Add the peas with sausage cubes and part of the mozzarella cut into chunks. Gently mix the ingredients.
Butter a rectangular baking dish and then sprinkle a handful of breadcrumbs. Rotate the dish so that the breadcrumbs adhere to the entire surface. Pour the pasta in, leveling it with a ladle, and add some grated Parmesan.
Cover the pasta with the remaining tomato sauce and garnish with the remaining mozzarella and more breadcrumbs. Bake in a preheated oven at 350°F for 30-35 minutes, until the mozzarella has melted and a crunchy crust has formed on the surface.
Tip
You can enrich the baked pasta casserole by adding béchamel sauce (4-5 tablespoons).
Instead of mozzarella, you can use provolone for a more intense flavor.
Storage
The baked pasta can be stored in the fridge for 1-2 days, covered with aluminum foil. Before enjoying it, reheat it in the oven at 320°F for about ten minutes.
Related Recipes
Traditional Bolognese Lasagna Recipe
Lasagna with Potatoes and Porcini
Lasagna with Broccoli and Meat Recipe
FAQ
Can I use any pasta shape for this recipe?
Yes. One of the best features of the baked pasta casserole is its versatility. You can use any type of pasta, even leftover different shapes, as long as they cook in similar times.
Can I make the baked pasta casserole in advance?
Absolutely! You can prepare it in advance and keep it in the fridge, ready to be baked whenever you want.
