PASTA CASSEROLE RECIPE | ALLRECIPES
A pasta casserole made with red sauce, ground beef, onions, bell pepper, pepperoni, and cheese.
Provided by Macy
Categories Main Dishes Casserole Recipes Noodles
Total Time 1 hours 5 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 15 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet over medium heat, brown the ground beef until no pink shows; drain.
- Combine in a 9x13 inch casserole dish: pasta, ground beef, bell pepper, onion, tomato sauce and pepperoni; blend well. Top with shredded cheese.
- Bake for 30 to 35 minutes or until cheese is melted and casserole is heated through.
Nutrition Facts : Calories 317.5 calories, CarbohydrateContent 29.2 g, CholesterolContent 47.1 mg, FatContent 14.6 g, FiberContent 2.6 g, ProteinContent 18.6 g, SaturatedFatContent 6.4 g, SodiumContent 750.6 mg, SugarContent 5.5 g
BAKED PASTA CASSEROLE RECIPE | ALLRECIPES
Really easy and filling recipe. Serve with a tossed salad and garlic bread.
Provided by Dawn
Categories World Cuisine European Italian
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 1 hours 15 minutes
Yield 8 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil; add mostaccioli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
- Heat a large, deep skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix pasta sauce, Italian seasoning, cumin, salt, black pepper, and garlic salt into ground beef mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 20 minutes.
- Stir sour cream, cream cheese, and ricotta cheese together in a bowl until smooth. Stir cheese mixture and pasta together in a bowl until evenly coated; spread into the prepared baking dish. Spoon pasta sauce mixture over pasta mixture. Cover dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and sprinkle Cheddar cheese over pasta sauce. Bake until cheese is bubbling, about 20 minutes more.
Nutrition Facts : Calories 666.9 calories, CarbohydrateContent 53.8 g, CholesterolContent 111.2 mg, FatContent 37.4 g, FiberContent 5.1 g, ProteinContent 29.5 g, SaturatedFatContent 19.9 g, SodiumContent 958.3 mg, SugarContent 13.9 g
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VEGETABLE PASTA CASSEROLE RECIPE | ALLRECIPES
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Reviews 3.2
Total Time 55 minutes
Category Main Dishes, Casserole Recipes, Noodles
Calories 340.4 calories per serving
- Bake in preheated oven for 30 minutes, or until golden brown.
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Reviews 5.0
Total Time 1 hours 15 minutes
Calories 356.2 per serving
- Put mixture in a shallow dish (13x9x2)and cover with shredded cheese. Bake for 30-45 minute Let stand 5 minute before serving.
CHICKEN PASTA CASSEROLE RECIPE: HOW TO MAKE IT
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Reviews 4.5
Total Time 01 hours 20 minutes
Category Dinner
Calories 546 calories per serving
- Cook noodles according to package directions. Meanwhile, in a large bowl, combine the Parmesan cheese, egg, garlic powder and 1 teaspoon pepper; set aside. Drain noodles and rinse in cold water; add to egg mixture. Set aside., In a large skillet, cook the chicken, onion, celery and remaining pepper in butter over medium heat for 12-15 minutes or until chicken is no longer pink. Stir in 1/2 cup cream; heat through., In a greased 13x9-in. baking dish, layer half of the noodle mixture, chicken mixture and mozzarella cheese. Repeat layers. Combine the soup, wine, parsley and remaining cream; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Bake, uncovered, for 15-20 minutes longer or until bubbly and cheese is melted., Or before refrigerating, cover and freeze casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.
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