Italian Noodle Casserole Recipes

Steps:

• Cook noodles according to package directions, set aside.
• Brown ground beef and garlic in butter, drain.
• To the ground beef, add tomato sauce & sugar.
• In a seperate bowl, combine cottage cheese and cream cheese, add sour cream, onion and green bell pepper to the cheese mixture, stir thoroughly.
• In a greased 9 x 13 inch casserole dish, layer 1/2 of the cooked noodles, layer of cheese mix and then the rest of the noodles.
• Cover the layers with the ground beef mixture and top with the cheddar cheese.
• Bake at 350 degrees for 30 minutes.
• Enjoy!

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Meanwhile, cook noodles according to package directions; drain. In a large bowl, combine the beef, noodles, oil, 1-1/2 cups Colby cheese, tomato sauce, beans, tomatoes, soup and seasonings., Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Sprinkle with Parmesan cheese and remaining Colby cheese. Bake, uncovered, for 5-10 minutes longer or until cheese is melted.

Steps:

• For the casserole: Preheat the oven to 375 degrees F.
• Cook the pasta in a large pot of boiling water until less than al dente; set aside.
• Put the butter and olive oil in a large pot over medium heat. When the butter has melted and the oil is hot, add the celery, oregano, garlic, carrots and onion and cook until the onions are translucent, about 5 minutes. Sprinkle over the flour, stir and cook for an additional minute. While whisking constantly, slowly add the stock. Bring to a simmer and allow the sauce to thicken, about 2 minutes. Season with salt and pepper. Add the meatballs, kale, Parmesan and cooked pasta, then stir to combine. Transfer to 9-by-13-inch casserole dish.
• For the topping: Mix together the breadcrumbs, Parmesan, butter, parsley and oregano in a bowl until well combined. Sprinkle the breadcrumb topping over the casserole.
• Bake until golden and bubbly, about 20 minutes. Allow the casserole to sit for 10 minutes before serving.

Steps:

• Heat oven to 350ºF.
• Cook pasta as directed on package, omitting salt. Meanwhile, brown meat with green peppers and onions in large skillet. Add tomatoes, water, tomato paste and black pepper; mix well.
• Layer half each of the pasta. meat sauce and VELVEETA in 13x9-inch baking dish; repeat layers.
• Bake 30 min. or until heated through.

Steps:

• Cook the noodles in salted water according to package directions, minus 2 minutes.
• Heat oven to 350 degrees.
• Saute the chopped onions and garlic in the oil for a minute over medium heat.
• Mix the Worcestershire, Tabasco, cottage cheese, sour cream, salt, and pepper together in a small bowl, then add onions and garlic.
• Drain the noodles, running cold water over them, then toss immediately in a large bowl with melted butter and all the other ingredients.
• Pour noodles into a casserole dish, sprinkle paprika on top and bake uncovered for 20 minutes.

Steps:

• Stir all ingredients, except the cheese, into a sprayed 9 x 13 casserole dish.
• Cover tightly with foil. Bake at 425°F for 45 minutes.
• Uncover and bake 10-15 minutes more.
• Stir in 1/2 the shredded cheese and top with the other 1/2.
• Return to oven just until the cheese on top is nice and melty.

Steps:

• In large skillet, brown ground beef and onion. Stir in tomatoes, tomato paste, salt, parsley, garlic salt and pepper, and simmer over low heat for 3 hours.
• 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.
• In a 2 quart casserole dish, combine noodles and meat mixture. Top with cheese slices and bake for 15 to 20 minutes, or until cheese is melted.

Steps:

• Preheat oven to 350.
• Prepare pasta as directed, rinse with cold water, and set aside.
• As pasta is cooking, cook Italian sausage as desired. (I like to pre-cook sausages, as they are easier to cut once they are already cooked.).
• After sausages are cooked, remove from pan and set aside.
• In a large pan, saute onion, peppers, zucchini, and garlic in olive oil until opaque.
• Season with cumin, thyme, basil, rosemary, salt, and pepper.
• Slice sausages into bite-size pieces, then add sausages, tomatoes, and pasta to the vegetables and stir.
• Spray large casserole dish with cooking spray and transfer entire mixture into dish.
• Top with feta cheese.
• Bake, uncovered, at 350 for 15-20 minutes, until cheese starts to melt.

Steps:

• Cook pasta according to package directions. Meanwhile, crumble beef and sausage into a large skillet; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Drain pasta; stir in meat mixture and pepperoni. Transfer half of the pasta mixture to a 2-qt. baking dish coated with cooking spray. Sprinkle with half of the cheese; repeat layers., Cover and bake at 350° for 20-25 minutes or until bubbly.

Steps:

• In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.

Steps:

• Place spinach on a plate and microwave it for 6 minutes on HIGH to defrost it; place it in a clean kitchen towel and wring it dry; set aside.
• While the spinach is defrosting, get a big pot of water on the stove; bring to a boil; then salt the water liberally and cook the shells to al dente.
• While the pasta cooks, heat a deep large skillet over medium heat.
• Add in the olive oil, then melt the butter into the oil.
• When the butter melts, add in the onions and garlic; cook 4-5 minutes until tender.
• Sprinkle the flour around the pan and cook for a minute, then whisk in the wine-it will cook off and the mixture will thicken almost immediately.
• Whisk in the stock, then whisk in the milk and bring it to a bubble.
• Reduce heat slightly; season the sauce with nutmeg, hot sauce, and mustard; season with salt and pepper to taste.
• Simmer 2-3 minutes to thicken; then add in the spinach, separating it as you add it to the sauce.
• Preheat the broiler.
• Back to the sauce, add in the tuna, flaking it as you go; then stir to combine.
• Heat the spinach and tuna for a minute or so.
• Drain the pasta and toss with the sauce.
• Transfer mixture to a casserole dish; cover it with the cheese.
• Place the casserole under the broiler for 2 minutes to brown the edges and the cheese.
• Top with parsley and serve.