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Lasagna Casserole Recipe: This Pasta Casserole Is Easy Italian Comfort Food by Donna John

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Lasagna Casserole Recipe: This Pasta Casserole Is Easy Italian Comfort Food

Lasagna is a delicious Italian comfort food dish that is welcome on my table any night of the week. If you don't feel like boiling lasagna noodles and layering a lasagna for dinner, do I have a recipe for you! This easy lasagna casserole recipe has all the flavors of lasagna we love, but in a casserole form.

You don't need a lot of expensive ingredients to make this delicious pasta casserole. Here is your short shopping list: rigatoni pasta, eggs, ricotta cheese, Parmesan cheese, mozzarella cheese, parsley flakes, ground Italian sausage, onion, garlic, dried Italian seasoning and a jar of pasta sauce. The sausage, onion, garlic, Italian seasoning and pasta sauce come together to create the sauce that coats the cooked rigatoni. The eggs, ricotta, Parmesan, mozzarella (not all of it) and parsley flakes create the creamy layer we love in lasagna. Top with more mozzarella cheese and bake until hot, bubbly and melty. Delicious!

Serve this Italian-inspired pasta casserole for dinner with your favorite side dishes. I served mine with zucchini and a fresh garden salad with homemade salad dressing.

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Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 10

Ingredients

12 ounces rigatoni

Ricotta

2 eggs
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
4 cups shredded mozzarella cheese (divided)
1/2 - 1 teaspoon parsley flakes

Sauce

1 pound ground Italian sausage
1 onion, chopped
4 cloves garlic, minced
2 teaspoons dried Italian seasoning
24 ounces (1 jar) pasta sauce

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Recipe Notes

You could bake the casserole in individual ramekins or small casserole dishes and serve everyone their own.

Penne, fusilli or other medium short pastas would work instead of rigatoni.

If you like a good cheese pull, bake the casserole halfway before adding the mozzarella cheese on top.

Instead of parsley flakes, you could use fresh chopped parsley.

If you can't find bulk Italian sausage, buy links and remove the casings.

Any pasta sauce would work for this recipe. I used a garlic and herb marinara sauce.

Here's how to make it:

In a mixing bowl, stir together the eggs, ricotta, parsley flakes and 1 cup of the shredded mozzarella cheese. Season with salt and black pepper. Set aside.
Cook the rigatoni according to package directions for al dente. Drain and set aside.
While the pasta cooks, brown the sausage in a large skillet. Once brown, add the onion, garlic and Italian seasoning. Cook until onion softens, about 3 minutes.
Stir in the pasta sauce.
Add the drained pasta and stir to combine.
Pour the mixture into a 13x9-inch baking pan.
Put dollops of the ricotta mixture over the top of the pasta.
Use a spoon to spread the ricotta mixture out a bit over and throughout the pasta.
Top with the remaining 3 cups of mozzarella cheese. Sprinkle with parsley flakes for color, if desired.
Bake in a preheated 350-degree F oven for about 30 minutes.

Nutrition Facts Per Serving

Calories: 824

Total Fat: 28.8g

Saturated Fat: 10.6g

Cholesterol: 151mg

Sodium: 1001mg

Total Carbohydrate: 97g

Dietary Fiber: 5.4g

Total Sugars: 8.8g

Protein: 40.8g

Vitamin D: 7mcg

Calcium: 133mg

Iron: 6mg

Potassium: 59mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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