Here’s a clear, professional recipe for a classic Italian-American Pasta Casserole — hearty, cheesy, and perfect for a family meal:
Italian-American Pasta Casserole
Ingredients
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12 oz (340 g) pasta (penne, rotini, or rigatoni)
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1 lb (450 g) ground beef or Italian sausage
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1 small onion, chopped
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3 cloves garlic, minced
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1 (24 oz) jar marinara or tomato pasta sauce
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1 teaspoon Italian seasoning
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½ teaspoon salt
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¼ teaspoon black pepper
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2 cups shredded mozzarella cheese
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½ cup grated Parmesan cheese
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Optional: 1 cup ricotta cheese for extra creaminess
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Fresh basil or parsley, chopped, for garnish
Instructions
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Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta until just al dente (it will continue cooking in the oven). Drain and set aside. -
Cook the meat:
In a large skillet over medium heat, cook ground beef or sausage until browned. Remove excess fat. Add chopped onion and garlic; sauté for 2–3 minutes until fragrant and soft. -
Combine sauce and seasoning:
Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes to allow flavors to meld. -
Assemble the casserole:
Preheat the oven to 350°F (175°C). In a large baking dish (9×13 inches), combine cooked pasta with the sauce and meat mixture.-
If using ricotta, dollop it evenly over the pasta mixture and gently fold it in.
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Sprinkle 1½ cups of mozzarella and half of the Parmesan over the top.
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Bake:
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10–15 minutes, until cheese is melted and bubbly. -
Serve:
Garnish with fresh basil or parsley. Serve warm with garlic bread or a green salad.
This recipe is very flexible: you can swap ground beef with ground turkey, chicken, or sausage, and add vegetables like spinach, zucchini, or mushrooms.
If you want, I can also create a slow-cooker version of this pasta casserole that’s even easier for busy days. Do you want me to do that?
