Baked Penne Pasta Casserole Recipes

Steps:

• Heat oven to 350 degrees F.
• Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
• Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

Steps:

• Cook penne according to package directions until almost cooked. Preheat oven to 350*.
• In a large skillet over medium heat, heat oil, then add onion, garlic and mushrooms; stir fry until onion is translucent. Remove to a plate.
• Crumble beef in skillet; add basil, thyme, parsley, black pepper and oregano. Cook through; drain.
• Add onion mixture and spaghetti sauce to beef; cook on low, stirring occasionally, for 10-15 minute Stir in penne.
• Put mixture in a shallow dish (13x9x2)and cover with shredded cheese. Bake for 30-45 minute Let stand 5 minute before serving.

Steps:

• Preheat oven to 375 degrees. Spray a 9x13 pan with no-stick spray.
• Cook pasta according to package directions (do not overcook). Drain.
• Beat eggs in a small bowl. Stir in ricotta cheese, parmesan cheese and parsley.
• To assemble casserole:.
• Layer 1: Spread 2 cups marinara sauce to cover the bottom of the pan.
• Layer 2: place 1/2 of the pasta over the sauce.
• Layer 3: Spoon 1/2 the cheese mixture over the pasta by tablespoonfuls and spead to distribute evenly over the pasta.
• Layer 4: sprinkle evenly with 1 cup mozzarella cheese.
• Repeat above layers.
• To finish, spread the last 2 cups of marinara sauce over casserole and top with last 1 cup of mozzarella cheese.
• Cover with foil and bake 60-70 minutes, until hot and bubbly.
• Uncover, bake 5 minutes more until cheese is melted.

Steps:

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
• In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
• Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add chicken, onion, peppers and seasonings; saute until chicken is no longer pink. Add garlic; cook 1 minute longer., In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes. , Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers. , Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside., In the same Dutch oven, saute mushrooms and onion in oil until tender. Add garlic and oregano; cook 1 minute longer. Stir in 1 cup wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, tomato sauce, broth, sausage and remaining wine. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Drain pasta. Spread 1/2 cup sauce in each of two greased 13x9-in. baking dishes. Divide half of the pasta between the dishes; layer each with 2-1/2 cups sauce and 1 cup each of the cheeses. Repeat layers., Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Sprinkle with parsley if desired.

Steps:

• Heat oven to 375°F.
• Brown meat in large skillet; drain. Return to skillet. Add pasta, pasta sauce and half the Parmesan; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheeses.
• Bake 20 min. or until heated through.

Steps:

• Heat oven to 350°F.
• Combine first 4 ingredients in medium bowl; set aside. Brown meat with vegetables in large nonstick skillet. Stir in pasta sauce, cream cheese mixture and 1/2 cup mozzarella; cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
• Spoon into 2-qt. casserole; top with remaining mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
• Bake in preheated oven for 20 minutes, or until cheese is melted.