Save to Pinterest A creamy, comforting baked casserole combining rich Alfredo sauce, tangy ricotta, and sweet tomatoes layered with pasta and melted cheese for a delicious family meal.
I first made this casserole for a weeknight dinner when we were craving cozy Italian-American comfort food. The creamy ricotta and Alfredo layers make every bite decadent and satisfying.
Ingredients
- Pasta: 350 g (12 oz) penne or rigatoni
- Ricotta cheese: 250 g (1 cup)
- Alfredo sauce: 250 ml (1 cup) store-bought or homemade
- Mozzarella cheese: 120 g (1 cup) shredded
- Parmesan cheese: 50 g (1/2 cup) grated
- Whole milk: 120 ml (1/2 cup)
- Canned diced tomatoes: 400 g (14 oz), drained
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Fresh basil: 2 tbsp chopped (or 1 tsp dried)
- Olive oil: 1 tbsp
- Dried oregano: 1/2 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Red pepper flakes: Pinch, optional
Instructions
- Prepare Oven and Dish:
- Preheat oven to 190°C (375°F). Grease a 22x33 cm (9x13 inch) baking dish.
- Cook Pasta:
- Boil pasta in salted water until just al dente. Drain and set aside.
- Sauté Vegetables:
- Heat olive oil in a skillet over medium. Sauté onion 3 4 minutes until softened, add garlic and cook 1 minute.
- Make Tomato Mixture:
- Stir in tomatoes, oregano, salt, black pepper, red pepper flakes (optional). Simmer 5 minutes. Remove from heat, stir in basil.
- Mix Dairy Layer:
- Whisk ricotta, Alfredo sauce, and milk until smooth in a bowl.
- Assemble Casserole:
- Combine cooked pasta, tomato mixture, and ricotta Alfredo mixture in dish. Mix well to coat.
- Add Cheese:
- Sprinkle mozzarella and Parmesan evenly over top.
- Bake:
- Bake uncovered for 25 30 minutes, until bubbly and golden brown.
- Rest & Serve:
- Let rest 5 minutes before serving. Garnish with extra basil if desired.
Save to Pinterest This casserole quickly became a family favorite, with everyone competing for the bubbly cheesy top layer. It's a popular choice whenever we have friends for dinner as well.
Required Tools
Large pot, skillet, mixing bowls, 9x13 inch baking dish, whisk, spoon or spatula
Allergen Information
Contains wheat (pasta), milk, and cheese (dairy). May contain gluten unless using gluten free pasta. Always read ingredient labels for safety.
Nutritional Information
Per serving: Calories 430, Total Fat 19 g, Carbohydrates 44 g, Protein 18 g
Save to Pinterest Serve with garlic bread and a crisp green salad to round out the meal. Enjoy while it's still piping hot for maximum comfort.
Common Recipe Questions
- → Can I substitute homemade Alfredo sauce?
Yes, using homemade Alfredo sauce will add extra depth to the creamy layers and overall flavor profile.
- → What pasta shape works best?
Penne or rigatoni hold sauces well, but other short pasta options like ziti can also be used.
- → Is this dish suitable for vegetarians?
Absolutely! It contains no meat and is ideal for a vegetarian-friendly main course.
- → How can I make this gluten-free?
Simply use your favorite gluten-free pasta to create a suitable version for gluten-sensitive diners.
- → What can I add for more protein?
Cooked shredded chicken or sautéed mushrooms can be stirred in for a protein-rich twist.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 3 days, and reheat in the oven or microwave before serving.