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If you're craving something comforting yet simple, this Pasta Ricotta Casserole is a must-try. It's a delightful mix of ricotta cheese, mozzarella, and parmesan with a hint of garlic and herbs. Perfect for a cozy dinner, this dish brings together the creamy and savory in every bite. Let's dive in and make this cheesy goodness!
Pasta Ricotta Casserole Recipe
Ingredients:
- 200 g uncooked pasta
- 250 g ricotta cheese
- 100 g shredded mozzarella cheese
- 50 g grated parmesan cheese
- 1 cup tomato sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 clove minced garlic
- to taste salt
- to taste black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella, half of the parmesan, garlic, basil, oregano, salt, and pepper.
- Add the cooked pasta and tomato sauce to the bowl and mix well.
- Transfer the mixture to a baking dish. Top with the remaining mozzarella and parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
H2: What you will need to make pasta ricotta casserole
- Pasta: Provides the base, absorbing flavors from the sauce and cheese, creating a hearty, satisfying dish.
- Ricotta cheese: Adds creaminess and richness, balancing the acidity of the tomato sauce.
- Shredded mozzarella cheese: Melts beautifully, giving a gooey, stretchy texture that binds the casserole.
- Grated parmesan cheese: Offers a sharp, nutty flavor, enhancing the overall taste.
- Tomato sauce: Brings acidity and moisture, complementing the cheeses and pasta.
- Dried basil: Infuses a sweet, aromatic flavor, elevating the dish.
- Dried oregano: Adds a slightly bitter, earthy note, balancing the sweetness of the basil.
- Minced garlic: Provides a pungent, savory depth, enhancing the overall flavor profile.
Read more: Meatball Pasta Casserole Recipe
Tools and Instruments Required
What tools/instruments will be needed to make Pasta Ricotta Casserole Recipe
- Large pot: Needed to cook pasta until al dente, ensuring it has the perfect texture for the casserole.
- Mixing bowl: Essential for combining ricotta, mozzarella, parmesan, garlic, and herbs with the pasta and sauce.
- Baking dish: Used to bake the casserole, allowing the cheese to melt and brown beautifully.
- Wooden spoon: Ideal for mixing ingredients thoroughly without damaging the pasta.
- Oven: Bakes the casserole to perfection, making the cheese bubbly and golden brown.
Pasta Ricotta Casserole Recipe
A comforting and cheesy pasta casserole with ricotta.
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Equipment
- Oven
- Baking Dish
- Mixing bowl
Read more: Taco Pasta Casserole Recipe
Ingredients:
Main Ingredients
- 200 g pasta uncooked
- 250 g ricotta cheese
- 100 g mozzarella cheese shredded
- 50 g parmesan cheese grated
- 1 cup tomato sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 clove garlic minced
- to taste salt
- to taste black pepper
Instructions:
- 1. Preheat your oven to 375°F (190°C).
- 2. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- 3. In a mixing bowl, combine ricotta cheese, half of the mozzarella, half of the parmesan, garlic, basil, oregano, salt, and pepper.
- 4. Add the cooked pasta and tomato sauce to the bowl and mix well.
- 5. Transfer the mixture to a baking dish. Top with the remaining mozzarella and parmesan cheese.
- 6. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- 7. Let it cool for a few minutes before serving. Enjoy!
Notes:
You can add some cooked ground beef or sausage for extra protein.
Nutrition value:
Calories: 450kcalCarbohydrates: 50gProtein: 20gFat: 20gSaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg
Read more: No Boil Pasta Casserole Recipe
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
For a richer flavor, try adding a pinch of nutmeg to the ricotta cheese mixture. It adds a subtle warmth that complements the tomato sauce beautifully.
Frequently Asked Questions
FAQ:
How long does it take to prepare this dish?
About 45 minutes, including baking time.
Can I use a different type of cheese?
Yes, you can substitute with cottage cheese or even cream cheese.
Is it possible to make this dish ahead of time?
Absolutely, assemble it and refrigerate. Bake when ready.
Can I add vegetables or meat to this casserole?
Sure, add cooked veggies or meat like spinach or ground beef.
What type of pasta works best?
Any short pasta like penne, rigatoni, or fusilli works well.
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