Baked Pasta Casserole

[ 3 ] June 17, 2013 |

Baked Pasta Casserole with Marinara Sauce

This Baked Pasta Casserole  is hearty, satisfying, and easy to prepare. Always a family favorite. Inexpensive and easy for weeknights.

Add a green salad and some crusty bread for a complete meal.


Baked Pasta Casserole with Marinara Sauce

Casseroles are one of America’s most popular comfort foods, they can feed a crowd and be prepared in advance for entertaining.

My secret is to cook the pasta al dente so the pasta retains its texture after baking.

Make a baked pasta dish recipe that’s sure to satisfy the hunger of friends and family alike. Baked Italian recipes are great for hearty one-dish dinners or on-the-go casserole for potluck.

Baked Pasta Casserole with Marinara Sauce

The recipe for the marinara sauce makes enough for several meals.

The recipe makes 12 cups. Store in the freezer.

You can also use store-bought marinara sauce.


Baked Pasta Casserole
Serves: 4
  • 6 ounces uncooked whole wheat penne
  • 2 cups Basic Marinara, homemade or store-bought
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • ¼ cup (1 ounce) shredded parmesan, divided
  • ⅛ teaspoon salt
  • ⅛ teaspoon hot pepper sauce (such as Tabasco)
  • 6 ounces ground turkey breast
  • Cooking spray
  • 3 tablespoons olive oil
  • 3 cups chopped yellow onion (about 3 medium)
  • 1 tablespoon sugar
  • 3 tablespoons minced garlic (about 6 cloves)
  • 2 teaspoons salt
  • 2 teaspoons dried basil
  • 1½ teaspoons dried oregano
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon fennel seeds, crushed
  • 2 tablespoons balsamic vinegar
  • 2 cups fat-free, less-sodium chicken broth
  • 3 (28-ounce) cans no-salt-added crushed tomatoes
  1. Preheat oven to 350°.
  2. Cook pasta according to package directions, omitting salt and fat. Drain.
  3. Combine pasta, Basic Marinara, ½ cup mozzarella, 2 tablespoons parmesan, salt, pepper sauce, and turkey in a large bowl. Spoon into an 8-inch square baking dish coated with cooking spray; sprinkle with remaining ½ cup mozzarella and remaining 2 tablespoons Asiago. Bake at 350° for 30 minutes or until cheese is lightly browned. Let stand 5 minutes before serving.
  1. Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 6 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.



Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Main Dishes, Pasta

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  1. Iron Clad Angels Blog | June 21, 2013
  1. Beautiful, Marie. It’s my perfect comfort food, especially in the winter like it is now. :)

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