There’s something so comforting about Italian casseroles that just makes them irresistible. With layers of gooey cheese, rich sauces, and hearty meats, these dishes are a delightful blend of flavors. Perfect for gatherings or a cozy night in, you can even prepare them ahead of time. Whether you love lasagna or are a baked ziti fan, there’s a recipe here that could become your new favorite. Ready to explore some crowd-pleasing options?
Classic Italian Lasagna
Lasagna is a quintessential Italian dish that has become beloved worldwide for its rich flavors and comforting layers. A classic Italian lasagna is a hearty casserole that combines layers of pasta, creamy ricotta cheese, savory meat sauce, and melted mozzarella. This dish makes for a perfect family meal or a crowd-pleasing option for a dinner party. With its intricate layers and delicious blend of ingredients, lasagna epitomizes the warmth and tradition of Italian cooking.
The beauty of lasagna lies in its versatility and the ability to prepare it ahead of time, making it an ideal choice for busy occasions. This recipe for Classic Italian Lasagna is designed to serve 4-6 people, offering generous portions that are sure to satisfy. Whether you’re an experienced cook or a novice in the kitchen, this step-by-step guide will help you create a delicious lasagna that captures the essence of Italy.
Ingredients:
- 9 lasagna noodles
- 1 pound ground beef
- 1 pound Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1 egg
- 15 ounces ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Cooking Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s ready for baking once the lasagna is assembled.
- Cook the Meat Sauce: In a large skillet over medium heat, cook the ground beef and Italian sausage until browned. Add the diced onion and minced garlic, and sauté until the onion is translucent. Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper. Allow the sauce to simmer for 15-20 minutes, letting the flavors meld together. Stir in the chopped fresh parsley towards the end.
- Prepare the Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, egg, and a pinch of salt. Mix until smooth and set aside.
- Cook the Noodles: Boil the lasagna noodles according to the package instructions until al dente. Drain and lay them flat on a towel to prevent sticking.
- Assemble the Lasagna: Spread a thin layer of the meat sauce on the bottom of a 9×13-inch baking dish. Lay three lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by a layer of the meat sauce, and then a layer of mozzarella cheese. Repeat the layers (noodles, ricotta, meat sauce, mozzarella), finishing with a layer of noodles topped with the remaining meat sauce and mozzarella cheese. Sprinkle the grated Parmesan cheese evenly on top.
- Bake the Lasagna: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
- Rest and Serve: Let the lasagna rest for about 10 minutes before slicing. This resting time helps the layers set, making it easier to serve.
Extra Tips:
For the best flavor, consider preparing the meat sauce a day in advance. This allows the flavors to develop even more and can save you time on the day of baking.
If you prefer a vegetarian version, you can substitute the meat with sautéed mushrooms, zucchini, and spinach. Feel free to experiment with different cheeses such as provolone or asiago for a unique twist.
Finally, verify the lasagna is completely cooled before storing leftovers in the refrigerator; it will taste even better the following day.
Cheesy Baked Ziti
Cheesy Baked Ziti is a comforting Italian-American classic that’s perfect for family dinners or gatherings with friends. This delightful casserole combines tender ziti pasta, a rich tomato sauce, and layers of creamy ricotta and mozzarella cheese, all baked to perfection. The aroma of garlic and herbs infuses the dish, making it irresistible and a favorite for those who love hearty, cheesy meals.
It’s a versatile recipe that can easily be tailored to suit different tastes by adding vegetables or meat. This dish not only satisfies your cravings for a cheesy pasta bake but also offers the convenience of preparing it ahead of time and simply popping it in the oven when needed. The combination of flavors and textures in Cheesy Baked Ziti makes it a standout dish that will have everyone coming back for seconds.
Whether you’re hosting a dinner party or simply want to enjoy a fulfilling meal with your family, this casserole is sure to be a hit.
Ingredients (Serves 4-6):
- 1 pound ziti pasta
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef or Italian sausage
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 jar (24 ounces) marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Meanwhile, bring a large pot of salted water to a boil and cook the ziti pasta according to package instructions until al dente. Drain the pasta and set aside.
- Cook the Meat and Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the ground beef or Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through.
- Season and Simmer: Drain any excess fat from the skillet and season the meat mixture with dried oregano, dried basil, salt, and pepper. Pour in the marinara sauce, stir well to combine, and let it simmer for about 10 minutes to allow the flavors to meld.
- Assemble the Casserole: In a large mixing bowl, combine the cooked ziti pasta with the meat sauce. Add the ricotta cheese and half of the shredded mozzarella, and mix until evenly distributed. Transfer the mixture into a greased 9×13-inch baking dish and spread it out evenly.
- Add the Cheeses: Sprinkle the remaining mozzarella cheese and grated Parmesan cheese over the top of the pasta mixture, ensuring it’s fully covered.
- Bake: Cover the baking dish with aluminum foil (to prevent the cheese from burning) and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Garnish and Serve: Remove the baked ziti from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired, and serve hot.
Extra Tips:
For a vegetarian version, you can substitute the meat with sautéed vegetables such as mushrooms, zucchini, and bell peppers. To enhance the flavor, try using a mixture of different cheeses like provolone or fontina along with mozzarella. If you prefer a spicier dish, add a pinch of red pepper flakes to the meat sauce.
Cheesy Baked Ziti can be prepared a day in advance; just store it in the refrigerator and bake it when ready to serve.
Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells are a delightful Italian casserole dish that brings together the richness of ricotta cheese, the wholesome goodness of spinach, and the savory satisfaction of marinara sauce. This dish is perfect for a comforting family dinner or a special gathering with friends. The jumbo pasta shells are filled with a creamy and flavorful mixture of ricotta cheese and spinach, then topped with marinara sauce and melted mozzarella cheese, creating a dish that’s as pleasing to the eye as it’s to the palate.
Preparing Spinach and Ricotta Stuffed Shells is a rewarding culinary experience, as it allows you to bring a taste of Italy into your kitchen. The recipe is straightforward and can be prepared in advance, making it a convenient choice for busy days. This dish isn’t only delicious but also nutritious, as spinach is packed with vitamins and minerals, while ricotta cheese adds protein and calcium.
Serve it with a side salad and some crusty bread for a complete meal that everyone will love.
Ingredients for 4-6 people:
- 18-20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach, chopped and wilted
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish and set aside.
- Cook the Pasta Shells: In a large pot of salted boiling water, cook the jumbo pasta shells al dente according to package instructions. Drain and set aside to cool.
- Prepare the Filling: In a large bowl, combine ricotta cheese, Parmesan cheese, egg, wilted spinach, minced garlic, Italian seasoning, salt, and pepper. Mix well until the filling is smooth and well-incorporated.
- Stuff the Shells: Gently fill each cooked pasta shell with the spinach and ricotta mixture using a spoon or piping bag. Be generous with the filling to guarantee each shell is nicely stuffed.
- Assemble the Casserole: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining marinara sauce evenly over the stuffed shells.
- Add Cheese and Bake: Sprinkle shredded mozzarella cheese over the top of the shells. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Serve: Remove from the oven and let it cool slightly before serving. Garnish with fresh basil leaves if desired.
Extra Tips:
For the best results, make sure to undercook the pasta shells slightly, as they’ll continue to cook while baking in the oven. If you prefer a creamier filling, consider adding a bit of cream cheese to the ricotta mixture.
You can prepare the stuffed shells a day in advance, cover and refrigerate, then bake just before serving. For a more robust flavor, try adding a pinch of nutmeg to the ricotta mixture. Enjoy your Spinach and Ricotta Stuffed Shells with a glass of your favorite Italian wine for a complete Italian dining experience.
Sausage and Pepperoni Pizza Casserole
Satisfy your pizza cravings with a hearty Sausage and Pepperoni Pizza Casserole that combines the classic flavors of a pizza with the comforting warmth of a casserole. This dish is perfect for those busy weeknights when you want something quick yet delicious, or for a laid-back weekend meal with family and friends.
Bursting with the flavors of Italian sausage, pepperoni, and a rich marinara sauce all topped with gooey melted cheese and nestled in tender pasta, this casserole is sure to be a crowd-pleaser. Ideal for a serving size of 4-6 people, this dish is both filling and flavorful.
You can easily adjust the ingredients to suit your taste, whether you prefer extra cheese or a hint of spice. The beauty of this casserole lies in its versatility, allowing you to make it your own while still enjoying the fundamental flavors of a traditional pizza.
Let’s explore the ingredients and the step-by-step instructions that will guide you in bringing this delightful meal to your table.
Ingredients:
- 1 pound Italian sausage, casing removed
- 1 cup sliced pepperoni
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 cups marinara sauce
- 12 ounces pasta (such as penne or rotini)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat the Oven: Start by preheating your oven to 375°F (190°C) to make sure it’s hot enough to bake the casserole evenly.
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook until al dente, following package instructions. Drain and set aside.
- Cook the Sausage: In a large skillet over medium heat, crumble the Italian sausage and cook until browned. Make sure to stir occasionally to break up the sausage into smaller pieces.
- Drain excess fat if necessary.
- Sauté Vegetables: Add chopped onion and green bell pepper to the skillet with the sausage. Cook for about 5 minutes or until the vegetables are tender.
- Combine Ingredients: Stir in the marinara sauce, Italian seasoning, garlic powder, salt, and pepper into the sausage mixture. Let it simmer for about 5 minutes to marry the flavors.
- Assemble the Casserole: In a large mixing bowl, combine the cooked pasta with the sausage mixture. Add half of the pepperoni slices and half of the mozzarella cheese.
- Mix well to guarantee everything is coated with the sauce.
- Prepare for Baking: Transfer the pasta mixture into a greased 9×13 inch baking dish. Top with the remaining mozzarella cheese, Parmesan cheese, and the rest of the pepperoni slices.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve: Allow the casserole to cool for a few minutes before serving. Enjoy it with a side salad or garlic bread for a complete meal.
Extra Tips:
For a slightly spicier kick, consider adding red pepper flakes to the sausage mixture. You can also swap in turkey sausage for a leaner option.
If you prefer a crispier topping, broil the casserole for the last 2-3 minutes of baking, keeping a close eye to prevent burning. Feel free to add additional toppings like olives or mushrooms to customize the casserole to your liking.
Store leftovers in an airtight container in the refrigerator for up to 3 days for easy reheating.
Creamy Chicken Alfredo Bake
Creamy Chicken Alfredo Bake is a delightful Italian casserole that combines the rich flavors of Alfredo sauce with tender pieces of chicken, all baked to perfection with a golden crust. This comforting dish is perfect for family dinners or gatherings, offering a satisfying blend of creamy sauce, succulent chicken, and perfectly cooked pasta. The combination of flavors and textures will have everyone asking for seconds.
This dish is a great way to enjoy a classic Italian favorite with a modern twist. The creamy Alfredo sauce, made from scratch, adds a luscious element that pairs beautifully with the seasoned chicken and pasta. By baking the casserole, the flavors meld together, and the top becomes irresistibly crispy, adding an extra layer of texture. This recipe serves 4-6 people, making it ideal for a family meal or for entertaining guests.
Ingredients:
- 2 cups cooked chicken, diced
- 3 cups cooked pasta (such as penne or fettuccine)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the oven is ready to bake the casserole to perfection.
- Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, salt, pepper, and nutmeg. Continue to stir until the cheese is fully melted and the sauce is smooth.
- Combine Ingredients: In a large mixing bowl, combine the cooked chicken, cooked pasta, and the prepared Alfredo sauce. Mix well to guarantee that the chicken and pasta are evenly coated with the sauce.
- Assemble the Casserole: Transfer the mixture into a greased 9×13-inch baking dish. Spread it out evenly, ensuring a uniform layer.
- Add Topping: Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. This will create a delicious, bubbly crust when baked.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and the sauce is bubbly.
- Garnish and Serve: Once baked, remove the casserole from the oven and allow it to cool for a few minutes. Garnish with chopped parsley if desired before serving.
Extra Tips: When cooking the pasta, make sure it’s slightly undercooked (al dente), as it will continue to cook in the oven and absorb some of the Alfredo sauce. For added flavor, consider seasoning the chicken with Italian herbs before cooking. If you prefer a spicier kick, add a pinch of crushed red pepper flakes to the Alfredo sauce.
This dish can be prepared in advance and stored in the refrigerator; simply reheat in the oven before serving.
Eggplant Parmesan Casserole
Eggplant Parmesan Casserole is a delicious and hearty Italian dish that combines the rich flavors of eggplant, tomato sauce, and cheese. This casserole is perfect for family dinners or gatherings, offering a warm and comforting meal that everyone will enjoy.
The dish is a delightful blend of textures and tastes, with the breaded eggplant providing a crispy layer that contrasts beautifully with the gooey, melted cheese and savory tomato sauce.
The key to a perfect Eggplant Parmesan Casserole is in the preparation of the eggplant slices, which should be thinly sliced, salted, and allowed to sit to remove excess moisture and bitterness. This guarantees that the eggplant remains firm and flavorful after baking.
Once prepared, the eggplant is layered with tomato sauce and a generous amount of mozzarella and Parmesan cheese, creating a mouth-watering dish that embodies the essence of Italian comfort food.
Ingredients (Serves 4-6)
- 2 large eggplants, sliced into 1/4 inch rounds
- Salt
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1 cup grated Parmesan cheese
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon garlic powder
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Olive oil, for frying
Cooking Instructions
1. Prepare the Eggplant: Place the eggplant slices on a baking sheet lined with paper towels. Sprinkle both sides generously with salt and let them sit for about 30 minutes to draw out the moisture.
After 30 minutes, rinse the eggplant slices gently and pat them dry with clean paper towels.
2. Bread the Eggplant: Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs. In the third dish, combine the breadcrumbs, 1/2 cup of Parmesan cheese, oregano, basil, and garlic powder.
Dredge each eggplant slice first in the flour, then in the beaten eggs, and finally in the breadcrumb mixture, making sure each slice is well-coated.
3. Fry the Eggplant: In a large skillet, heat olive oil over medium-high heat. Fry the eggplant slices in batches, cooking each side for about 3-4 minutes until golden brown.
Add more oil as needed. Once fried, transfer the slices to a plate lined with paper towels to drain any excess oil.
4. Assemble the Casserole: Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, spread a layer of marinara sauce on the bottom.
Layer half of the fried eggplant slices over the sauce. Sprinkle with half of the remaining Parmesan cheese and half of the mozzarella cheese. Repeat with the remaining eggplant slices, sauce, Parmesan, and mozzarella.
5. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
6. Serve: Allow the casserole to rest for a few minutes before serving. This will make it easier to cut into portions and help the flavors meld together.
Extra Tips
For an even richer flavor, consider using a homemade marinara sauce. You can also add layers of fresh basil leaves between the eggplant slices for extra aroma.
If you prefer a lighter version, bake the breaded eggplant slices in the oven instead of frying them. Keep an eye on the casserole during the final baking stage to guarantee the cheese doesn’t burn.
Enjoy your Eggplant Parmesan Casserole with a side of crusty Italian bread or a fresh green salad.
Meatball and Mozzarella Casserole
Meatball and Mozzarella Casserole is a delightful Italian-inspired dish that combines the rich flavors of tender meatballs, tangy marinara sauce, and gooey mozzarella cheese, all baked to perfection.
This comforting casserole is perfect for family dinners or gatherings, delivering a burst of flavor in each bite. The combination of meatballs and mozzarella creates a hearty and satisfying meal that’s bound to become a favorite in your household.
This dish isn’t only delicious but also quite simple to prepare, making it ideal for busy weeknights or when you want to impress your guests with minimal effort.
The key to a great Meatball and Mozzarella Casserole is using quality ingredients and layering them thoughtfully to guarantee every forkful is a perfect blend of tastes and textures.
Follow the instructions below to create this Italian classic for 4-6 servings.
Ingredients:
- 1 pound ground beef
- 1 pound ground pork
- 1 cup breadcrumbs
- 2 eggs
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
- Prepare the Meatballs:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, eggs, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Mix everything until well combined.
- Shape the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
- Bake the Meatballs:
- Drizzle the meatballs with olive oil to prevent them from drying out.
- Bake the meatballs in the preheated oven for 15-20 minutes, or until they’re browned and cooked through.
- Assemble the Casserole:
- In a large casserole dish, spread 1 cup of marinara sauce evenly on the bottom.
- Arrange the baked meatballs over the sauce, then pour the remaining marinara sauce over the top.
- Sprinkle the shredded mozzarella cheese evenly over the meatballs and marinara sauce.
- Top with grated Parmesan cheese for an extra cheesy finish.
- Bake the Casserole:
- Place the casserole dish in the oven and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.
- Garnish and Serve:
- Remove the casserole from the oven and let it cool for a few minutes.
- Garnish with fresh basil leaves if desired, and serve hot with a side of garlic bread or a fresh salad.
Extra Tips:
For the best flavor, choose high-quality marinara sauce or make your own from scratch.
If you prefer a spicier kick, add a pinch of red pepper flakes to the meatball mixture.
You can also prepare the meatballs in advance and freeze them for up to three months, making this casserole even quicker to assemble on busy nights.
Feel free to experiment with different cheeses or add vegetables like sliced bell peppers or mushrooms for added nutrition and flavor.
Chicken Pesto Pasta Bake
Nothing beats the comfort of a warm, cheesy casserole, and this Chicken Pesto Pasta Bake is a delightful twist on traditional Italian casseroles. Combining tender chicken, fragrant basil pesto, and gooey melted cheese with perfectly cooked pasta, this dish is sure to become a family favorite.
It’s a versatile recipe that brings together the fresh flavors of pesto with the heartiness of chicken and pasta, offering a perfect balance of taste and texture. Whether you’re preparing a weeknight dinner or a special gathering, this casserole will be a hit.
This recipe is designed to serve 4-6 people, making it ideal for a family meal or small get-together. The preparation is straightforward, and the results are deliciously satisfying.
With minimal effort, you can put together a dish that not only fills the belly but warms the heart. The best part? You can make it ahead of time and simply pop it in the oven when you’re ready to eat. Let’s gather the ingredients and get started on this comforting culinary creation.
Ingredients:
- 12 ounces penne pasta
- 2 cups cooked chicken, shredded or diced
- 1 cup basil pesto
- 1 cup cherry tomatoes, halved
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh basil leaves for garnish (optional)
Instructions:
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, according to package instructions. Drain and set aside.
- Mix the Ingredients: In a large mixing bowl, combine the cooked pasta, shredded chicken, basil pesto, cherry tomatoes, 1 cup of mozzarella cheese, and heavy cream. Season with salt and pepper to taste. Mix until all ingredients are well combined.
- Assemble the Casserole: Transfer the pasta mixture to the prepared baking dish. Spread it evenly. Sprinkle the remaining mozzarella cheese and grated Parmesan cheese over the top.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.
- Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving, if desired. Serve warm and enjoy!
Extra Tips:
For added flavor, consider adding a pinch of red pepper flakes to the pasta mixture for a little heat. If you prefer a crispier top, broil the casserole for an additional 2-3 minutes after baking.
You can also substitute the basil pesto with sun-dried tomato pesto for a different twist. This dish is great for using leftover chicken, and it can be frozen for later use – just make sure to thaw it thoroughly before reheating. Enjoy your delicious Chicken Pesto Pasta Bake!
Tuscan White Bean and Kale Casserole
Tuscan White Bean and Kale Casserole is a hearty and comforting dish that embodies the flavors of Tuscany. This casserole combines the earthiness of white beans with the freshness of kale, creating a nutritious and satisfying meal. It’s a perfect option for a family dinner or a cozy gathering with friends. The dish is further enriched with aromatic herbs, savory broth, and a touch of cheese, bringing all the ingredients together in a delicious harmony.
This casserole isn’t just a treat for the taste buds but also a feast for the eyes. The vibrant green of the kale contrasts beautifully with the creamy white beans, creating a visually appealing dish. Whether you’re a fan of Italian cuisine or simply looking for a healthy and filling meal, the Tuscan White Bean and Kale Casserole is sure to impress. It’s easy to prepare and can be made ahead of time, making it a convenient option for busy weeknights.
Ingredients (Serves 4-6 people):
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 bunch kale, stems removed and leaves chopped
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup vegetable broth
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees the casserole bakes evenly.
- Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, dried thyme, and dried oregano, and cook for another 2 minutes until fragrant.
- Combine Ingredients: Add the white beans, chopped kale, and diced tomatoes to the skillet. Stir well to combine all the ingredients. Pour in the vegetable broth and season with salt and pepper to taste. Allow the mixture to simmer for 5-7 minutes, until the kale is wilted and tender.
- Transfer to Baking Dish: Transfer the bean and kale mixture to a greased 9×13-inch baking dish. Spread it evenly across the dish.
- Add Cheese and Breadcrumbs: Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the casserole. Then, sprinkle the breadcrumbs over the cheese layer.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
- Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. This allows the flavors to meld and makes it easier to serve.
Extra Tips:
When preparing this Tuscan White Bean and Kale Casserole, feel free to customize it with additional vegetables such as carrots or zucchini for added texture and flavor.
If you prefer a spicier dish, consider adding a pinch of red pepper flakes when sautéing the onions and garlic. For a crispier topping, you can drizzle a little extra olive oil over the breadcrumbs before baking.
This dish also freezes well, so you can make a double batch and save one for a later date. Just be sure to cool it completely before wrapping and freezing.
Baked Ravioli With Marinara Sauce
Baked Ravioli with Marinara Sauce is a comforting Italian casserole dish that’s perfect for a family dinner or a cozy night in. This recipe combines tender cheese-filled ravioli, rich marinara sauce, and a generous topping of melted cheese for a satisfying meal that everyone will love.
The baked ravioli is easy to prepare and requires minimal ingredients, making it a go-to dish for busy weeknights or a simple weekend meal. This dish not only brings together classic Italian flavors but also offers the convenience of being a one-pan meal.
The ravioli is first cooked until just tender, then layered with marinara sauce and cheese before being baked to golden perfection. As it bakes, the flavors meld together, creating a deliciously hearty and cheesy casserole that will leave your family asking for seconds.
Ingredients for 4-6 servings:
- 1 pound cheese-filled ravioli (fresh or frozen)
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C) to make certain it’s ready for baking once the ravioli is assembled.
2. Cook the Ravioli:
Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions until they’re just tender. Drain the ravioli and set aside.
3. Prepare the Sauce:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the marinara sauce and Italian seasoning, and let it simmer for about 5 minutes.
Season with salt and pepper to taste.
4. Assemble the Casserole:
In a 9×13 inch baking dish, spread a thin layer of the marinara sauce on the bottom. Place half of the cooked ravioli in a single layer over the sauce. Pour half of the remaining marinara sauce over the ravioli, then sprinkle with half of the mozzarella cheese.
Repeat with the remaining ravioli, sauce, and mozzarella cheese. Finish by sprinkling the Parmesan cheese on top.
5. Bake the Ravioli:
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.
6. Garnish and Serve:
Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh basil leaves, if desired, before serving.
Extra Tips:
For an extra burst of flavor, consider adding a layer of sautéed spinach or mushrooms between the ravioli layers. If you prefer a spicy kick, sprinkle some crushed red pepper flakes into the marinara sauce.
To save time, you can prepare the dish ahead of time and store it in the refrigerator. Simply bake it when you’re ready to serve. Additionally, using fresh ravioli will reduce cooking time and enhance the overall taste of the dish.
Enjoy this comforting casserole with a side salad and garlic bread for a complete Italian feast.
Italian Sausage and Vegetable Bake
Italian Sausage and Vegetable Bake is a hearty and flavorful dish that brings the essence of Italian cuisine to your dinner table. This casserole combines juicy Italian sausages with a medley of fresh vegetables, all smothered in a savory tomato sauce and topped with melted cheese.
It’s a perfect dish for those who love robust flavors and crave a comforting meal that’s both simple to prepare and exceptionally satisfying. This casserole is ideal for serving 4-6 people, making it a great option for family dinners or small gatherings.
The combination of spicy Italian sausage, colorful bell peppers, zucchini, and tomatoes, along with aromatic herbs, creates a symphony of flavors that will have everyone reaching for seconds. The bake isn’t only delicious but also packed with nutrients, guaranteeing that your meal is both wholesome and indulgent.
Ingredients (Serves 4-6):
- 1 pound Italian sausage, casings removed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 bell peppers (any color), sliced
- 2 medium zucchinis, sliced
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish (optional)
Cooking Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C) to make sure it’s hot and ready for baking the casserole.
- Cook the Sausage: In a large skillet over medium heat, add the olive oil. Once hot, add the Italian sausage, breaking it apart with a wooden spoon. Cook for about 5-7 minutes, or until browned and cooked through. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the chopped onion and garlic, sautéing for 2-3 minutes until fragrant and translucent. Add the sliced bell peppers and zucchini, cooking for another 5 minutes until they begin to soften.
- Combine Ingredients: Add the cooked sausage back into the skillet with the vegetables. Stir in the diced tomatoes, oregano, basil, salt, and pepper. Mix well and allow the mixture to simmer for about 5 minutes to let the flavors meld together.
- Assemble the Casserole: Transfer the sausage and vegetable mixture into a 9×13-inch baking dish, spreading it evenly. Sprinkle the shredded mozzarella and grated Parmesan cheese over the top.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired before serving.
Extra Tips:
For an added depth of flavor, consider using a mix of sweet and hot Italian sausages. Additionally, if you prefer a spicier dish, you can add a pinch of red pepper flakes during the sautéing process.
This casserole can be prepared a day in advance and stored in the refrigerator until you’re ready to bake it. Just make sure it’s covered tightly with foil or plastic wrap. If you have leftovers, they reheat beautifully, making this dish a convenient choice for meal prepping.
Four Cheese Manicotti
Four Cheese Manicotti is a delectable Italian casserole dish that will satisfy any cheese lover’s cravings. This comforting dish features tender manicotti pasta shells filled with a rich and creamy blend of four different types of cheese. The cheese filling is then enveloped in a delicious marinara sauce and baked to perfection, resulting in a gooey, melty masterpiece that’s perfect for any occasion.
Whether you’re cooking for a family dinner or hosting a gathering, this Four Cheese Manicotti is certain to impress your guests with its indulgent flavors and comforting aroma.
In this recipe, we’ll guide you through the process of creating this mouthwatering dish from scratch. You’ll learn how to prepare the cheese filling, cook the manicotti shells, and assemble the casserole for baking. By the end of this recipe, you’ll have a perfectly baked dish that serves 4-6 people, making it an ideal choice for a small family meal or a cozy dinner with friends.
Get ready to explore the delightful flavors of Italy with this cheesy, satisfying casserole.
Ingredients (Serves 4-6):
- 12 manicotti pasta shells
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup provolone cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 large egg
- 2 cups marinara sauce
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Cooking Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the manicotti.
- Cook the Manicotti: Bring a large pot of salted water to a boil. Add the manicotti shells and cook them until they’re al dente, approximately 7-8 minutes. Be careful not to overcook the shells, as they’ll continue to cook in the oven. Once cooked, drain and set aside to cool slightly.
- Prepare the Cheese Filling: In a large mixing bowl, combine ricotta cheese, mozzarella cheese, provolone cheese, Parmesan cheese, and one large egg. Add the chopped basil, parsley, salt, and black pepper. Mix well until all ingredients are fully incorporated and the mixture is smooth and creamy.
- Stuff the Manicotti Shells: Using a small spoon or a piping bag, carefully fill each manicotti shell with the cheese mixture. Be gentle to avoid tearing the shells.
- Assemble the Casserole: Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Arrange the filled manicotti shells in a single layer over the sauce. Pour the remaining marinara sauce evenly over the top of the shells, making sure they’re well-covered.
- Bake the Manicotti: Drizzle olive oil over the top of the dish. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with additional fresh basil or parsley if desired, and serve warm.
Extra Tips:
To guarantee the manicotti shells remain intact during the filling process, handle them with care and avoid overcooking them during boiling. If you’re short on time, you can prepare the cheese filling a day in advance and store it in the refrigerator until you’re ready to assemble the dish.
For added flavor, consider incorporating a pinch of nutmeg or garlic powder into the cheese filling. Finally, if you prefer a spicier version, you can sprinkle some red pepper flakes over the marinara sauce before baking. Enjoy your Four Cheese Manicotti with a crisp salad and a glass of your favorite wine for a complete Italian dining experience.
Shrimp and Spinach Alfredo Casserole
This casserole isn’t only scrumptious but also relatively easy to prepare, making it an ideal choice for both novice and experienced cooks.
Shrimp and Spinach Alfredo Casserole is a delightful way to incorporate seafood into your meal, paired with the nutrients of fresh spinach. Serve this dish with a side of garlic bread or a simple green salad for a complete meal. The following recipe will guide you through the process to prepare this dish for 4-6 people.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 cups fresh spinach, roughly chopped
- 1 lb fettuccine or pasta of choice
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1 tablespoon butter
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Pasta: Preheat your oven to 350°F (175°C). Cook the fettuccine according to the package instructions until al dente. Drain and set aside.
- Cook the Shrimp: In a large skillet over medium heat, add olive oil and butter. Once the butter is melted, add the shrimp. Season with salt, pepper, and lemon juice. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté the Garlic and Spinach: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped spinach and sauté until wilted, about 2-3 minutes.
- Make the Alfredo Sauce: Pour the heavy cream and chicken broth into the skillet with the garlic and spinach. Bring to a gentle simmer, then add the Parmesan cheese, stirring constantly until the cheese is melted and the sauce thickens. Season with Italian seasoning, salt, and pepper.
- Combine Ingredients: Add the cooked pasta and shrimp into the skillet with the Alfredo sauce. Toss everything together until well coated. Transfer the mixture to a greased baking dish.
- Bake the Casserole: Sprinkle the mozzarella cheese evenly over the top of the casserole. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown.
- Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
Extra Tips:
When cooking the shrimp, be careful not to overcook them as they can become rubbery.
Fresh or frozen spinach can be used for this recipe; if using frozen, make sure to thaw and drain any excess water before adding it to the skillet.
For added flavor, you can include a pinch of red pepper flakes in the Alfredo sauce. Feel free to customize this dish by adding other vegetables like mushrooms or bell peppers for extra flavor and nutrition.
Enjoy your Shrimp and Spinach Alfredo Casserole with a glass of white wine for a truly delightful dining experience.
Vegetarian Caprese Casserole
This delightful Vegetarian Caprese Casserole is a fresh take on the classic Italian salad, transformed into a warm and comforting dish perfect for any occasion. By layering ripe tomatoes, creamy mozzarella, and fragrant basil, this casserole captures the essence of a traditional Caprese salad while adding a hearty twist.
Ideal for vegetarians and anyone who enjoys rich, flavorful meals, this casserole is sure to satisfy your cravings for something both nourishing and delicious. Perfect for a family dinner or a gathering with friends, this casserole serves 4-6 people.
It’s not only easy to prepare but also highlights the beauty of simple, high-quality ingredients coming together to create a mouthwatering meal. Whether you’re an experienced cook or just starting out in the kitchen, this recipe is approachable and rewarding.
Let’s explore the ingredients and steps needed to create this Italian-inspired masterpiece.
Ingredients (serving size: 4-6 people):
- 4 large tomatoes, sliced
- 1 lb fresh mozzarella cheese, sliced
- 1 cup fresh basil leaves
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon balsamic vinegar
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1 cup bread crumbs
- 1 tablespoon butter, melted
Cooking Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). This will guarantee that the casserole cooks evenly and achieves a golden top.
- Prepare the Ingredients: Slice the tomatoes and mozzarella cheese into even slices. Mince the garlic and set aside. Tear the basil leaves into smaller pieces to release their fragrance.
- Layer the Casserole: In a 9×13 inch baking dish, start by layering half of the tomato slices. Follow with half of the mozzarella slices and sprinkle half of the basil leaves over the top. Season with salt and pepper.
- Add Garlic and Drizzle Oil: Evenly sprinkle the minced garlic over the layered ingredients. Drizzle with olive oil and balsamic vinegar to enhance the flavors.
- Repeat Layers: Repeat the layering process with the remaining tomatoes, mozzarella, and basil, seasoning as you go.
- Top with Parmesan and Bread Crumbs: In a small bowl, mix the grated Parmesan cheese with the bread crumbs and melted butter. Spread this mixture evenly over the top of the casserole to create a crispy, flavorful crust.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes. The dish is ready when the cheese is melted and bubbly, and the top is golden brown.
- Rest Before Serving: Allow the casserole to rest for about 5 minutes after removing it from the oven. This helps the layers set and makes serving easier.
Extra Tips:
For the best results, use the freshest ingredients available, especially when it comes to the tomatoes and mozzarella. If you prefer a spicier dish, consider adding a pinch of red pepper flakes to the bread crumb topping.
Additionally, using a variety of heirloom tomatoes can add extra color and flavor complexity to the dish. If you find that your casserole is browning too quickly on top, cover it loosely with aluminum foil during baking.
Enjoy this Vegetarian Caprese Casserole with a side of crusty bread or a simple green salad for a complete meal.
Prosciutto and Mushroom Lasagna
Indulge in the rich and savory flavors of Italy with this delightful Prosciutto and Mushroom Lasagna. This dish combines layers of tender pasta, creamy béchamel sauce, savory prosciutto, and earthy mushrooms, creating a harmonious blend of textures and tastes. The lasagna is perfect for a family gathering or a cozy dinner at home, offering a comforting and satisfying meal that captures the essence of Italian cuisine.
This recipe is designed to serve 4-6 people, making it ideal for a small dinner party or a weekend treat. The combination of ingredients in this lasagna is sure to please even the most discerning palates, with the prosciutto adding a touch of sophistication and the mushrooms providing a deep, umami flavor. The creamy béchamel sauce ties it all together, ensuring that each bite is as delightful as the last.
Ingredients (Serves 4-6):
- 9 lasagna sheets
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 onion, finely chopped
- 250g (about 9 oz) mushrooms, sliced
- 150g (about 5 oz) prosciutto, sliced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup grated Parmesan cheese
- 1 cup ricotta cheese
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/2 cup shredded mozzarella cheese
Cooking Instructions:
- Prepare the Mushrooms and Prosciutto: Preheat your oven to 180°C (350°F). Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, sautéing until the onion becomes translucent. Add the sliced mushrooms and cook until they’re golden and tender. Stir in the prosciutto and cook for another 2 minutes. Season with salt, pepper, and dried thyme.
- Make the Béchamel Sauce: In a separate saucepan, melt the butter over medium heat. Stir in the flour, creating a roux, and cook for about 1 minute. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the sauce thickens. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
- Assemble the Lasagna: Spread a thin layer of béchamel sauce over the bottom of a baking dish. Place three lasagna sheets over the sauce. Spread half of the mushroom and prosciutto mixture over the pasta, followed by dollops of ricotta cheese. Pour a third of the béchamel sauce over this layer. Repeat the layers, finishing with a layer of pasta, the remaining béchamel sauce, and topping with shredded mozzarella cheese.
- Bake the Lasagna: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly. Let the lasagna rest for about 10 minutes before serving.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the top before serving. Enjoy with a side salad or crusty bread for a complete meal.
Extra Tips:
For best results, use fresh lasagna sheets if available, as they cook more evenly and have a better texture. If you prefer a more robust flavor, consider adding a splash of white wine to the mushroom mixture while cooking. Additionally, you can prepare the lasagna a day ahead and store it in the refrigerator; this allows the flavors to meld beautifully. When ready to serve, simply reheat in the oven until warmed through.
