Baked Penne Ricotta Casserole (Vegetarian)
Recipe: #23961
June 04, 2016
Categories: Casseroles, Cheese, Mozzarella, Penne Fathers Day, Sunday Dinner, Oven Bake, Vegetarian, Vegetarian Dinner, more
"Only five-ingredients, this is super easy to make, layers of pasta, three cheeses and marinara sauce."
Ingredients
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 by Step Method
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
No special items needed.