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Nothing beats a comforting baked pasta dish, especially when it's loaded with creamy ricotta cheese and topped with gooey mozzarella. This Baked Pasta and Ricotta Casserole is a family favorite, perfect for those busy weeknights or a cozy weekend dinner. With a rich marinara sauce and a hint of garlic, this dish is sure to become a staple in your home. Let's dive into this cheesy, savory goodness!
The name of the recipe: Baked Pasta and Ricotta Casserole Recipe
Ingredients:
- 1 lb pasta
- 2 cups ricotta cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 0.5 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 0 salt and pepper to taste
- 0 fresh basil for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add marinara sauce to the skillet and bring to a simmer. Season with salt and pepper.
- In a large mixing bowl, combine cooked pasta, ricotta cheese, and half of the marinara sauce. Mix well.
- Transfer the pasta mixture to a baking dish. Top with remaining marinara sauce, mozzarella cheese, and parmesan cheese.
- Bake in preheated oven for 20-25 minutes, or until cheese is melted and bubbly.
- Garnish with fresh basil before serving.
What You Will Need
Read more: Pasta Ricotta Casserole Recipe
What you will need to make baked pasta and ricotta casserole
Pasta: Forms the base, providing a hearty texture and absorbing the flavors of the sauce and cheese.
Ricotta cheese: Adds creaminess and a mild, slightly sweet flavor that balances the tangy marinara sauce.
Marinara sauce: Brings a rich, tomatoey taste that ties all the ingredients together with its savory notes.
Mozzarella cheese: Melts beautifully, creating a gooey, stretchy layer on top that makes each bite satisfying.
Parmesan cheese: Adds a sharp, nutty flavor that complements the other cheeses and enhances the overall taste.
Garlic: Infuses the dish with a fragrant, savory aroma that elevates the marinara sauce.
Olive oil: Used to sauté the garlic, adding a subtle richness and depth to the sauce.
Fresh basil: Provides a fresh, aromatic garnish that brightens the dish and adds a pop of color.
Tools and Instruments Needed
What tools/instruments will be needed to make Baked Pasta and Ricotta Casserole Recipe
- Large pot: Essential for boiling pasta until al dente, ensuring the right texture for the casserole.
- Large skillet: Used to sauté garlic and simmer marinara sauce, adding depth of flavor.
- Mixing bowl: Combines pasta, ricotta, and sauce evenly, ensuring a well-mixed base.
- Baking dish: Holds the pasta mixture and cheese layers, allowing even baking.
- Wooden spoon: Ideal for stirring pasta and sauce without scratching cookware.
- Garlic press: Quickly minces garlic, saving time and effort.
Baked Pasta and Ricotta Casserole Recipe
Read more: Baked Ziti with Ricotta Casserole Recipe
Equipment
- Baking Dish
- Large skillet
- Large Mixing Bowl
Ingredients:
Main Ingredients
- 1 lb pasta
- 2 cups ricotta cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add marinara sauce to the skillet and bring to a simmer. Season with salt and pepper.
- In a large mixing bowl, combine cooked pasta, ricotta cheese, and half of the marinara sauce. Mix well.
- Transfer the pasta mixture to a baking dish. Top with remaining marinara sauce, mozzarella cheese, and Parmesan cheese.
- Bake in preheated oven for 20-25 minutes, or until cheese is melted and bubbly.
- Garnish with fresh basil before serving.
Notes:
Read more: Baked Pasta Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the pasta mixture and assemble the casserole up to the baking step.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole as instructed but do not bake.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
For an extra creamy texture, mix a bit of heavy cream into the ricotta cheese before combining it with the pasta.
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