Baked Penne Ricotta Casserole (Vegetarian)

6-8
Servings
20m
Prep Time
20-30m
Cook Time
40m
Ready In


"Only five-ingredients, this is super easy to make, layers of pasta, three cheeses and marinara sauce."

Original recipe yields 6-8 servings
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Nutritional

  • Serving Size: 1 (351.9 g)
  • Calories 856.7
  • Total Fat - 38.1 g
  • Saturated Fat - 22.6 g
  • Cholesterol - 109.6 mg
  • Sodium - 1800.1 mg
  • Total Carbohydrate - 70.8 g
  • Dietary Fiber - 9.9 g
  • Sugars - 6 g
  • Protein - 59 g
  • Calcium - 1744.1 mg
  • Iron - 1.7 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0.3 mg

Step 1

Cook pasta in generously salted water 3 minutes less than recommended on package. Drain.

Step 2

Meanwhile, heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Step 3

Pour 2 cups of the marinara sauce into dish. Add half of cooked pasta; toss well. Sprinkle with 1/4 cup Parmesan cheese. Spoon half of the ricotta cheese in dollops over top. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers ending with mozzarella cheese. Cover lightly with foil, making sure foil is not resting on cheese.

Step 4

Bake 35 minutes. Uncover; bake 10 to 15 minutes longer or until center is bubbly and thoroughly heated. Cool 10 to 15 minutes before serving.

Tips & Variations


No special items needed.

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