Ingredients
To make this Cheesy Penne Rigate Casserole, you’ll need the following ingredients:
- 1 lb (450g) penne rigate pasta
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- 1 tsp salt
- ½ tsp black pepper
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 large eggs
- Fresh parsley or basil for garnish (optional)
Ingredient Highlights
- Penne Rigate: The ridged texture of penne rigate makes it perfect for holding onto the rich cheese sauce. It’s the ideal pasta for this casserole.
- Ricotta Cheese: Ricotta adds a smooth, creamy texture to the casserole, balancing the richness of the mozzarella and Parmesan.
- Mozzarella and Parmesan: These two cheeses are essential for that gooey, melty, cheesy topping that makes this casserole irresistible.
- Tomato Paste and Crushed Tomatoes: These ingredients create a rich, flavorful tomato sauce that serves as the base for the casserole, infusing the pasta with tangy goodness.
- Heavy Cream and Eggs: These help create a luscious, creamy filling that binds everything together.
Instructions
Cook the Pasta:
- Cook the Penne Rigate: Begin by cooking the penne rigate pasta according to the package instructions. Be sure to cook it al dente, as it will continue to cook in the oven. Drain the pasta and set it aside.
Prepare the Sauce:
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Sauté the Onion and Garlic: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes, or until softened and translucent. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
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Make the Tomato Sauce: Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), salt, and black pepper. Let the sauce simmer for 10-15 minutes, allowing the flavors to meld together. You should end up with a thick, rich tomato sauce.
Prepare the Cheese Mixture:
- Combine the Ricotta and Cream: In a separate bowl, combine the ricotta cheese, heavy cream, eggs, and half of the shredded mozzarella cheese. Stir until smooth and creamy. The mixture should be thick and spreadable.
Assemble the Casserole:
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Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish or baking dish to prevent sticking.
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Layer the Casserole: In the prepared casserole dish, begin by spreading a thin layer of the tomato sauce on the bottom. Then, add half of the cooked penne rigate. Spread half of the cheese mixture over the pasta, followed by another layer of tomato sauce. Add the remaining penne rigate, then top with the remaining cheese mixture. Finish by covering the casserole with the remaining tomato sauce.
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Add Cheese Topping: Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese over the top of the casserole.
Bake the Casserole:
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Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
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Cool and Serve: Allow the casserole to cool for about 5-10 minutes before serving. This will help the dish set and make it easier to cut into portions.
Garnish and Enjoy:
- Garnish: Garnish your Cheesy Penne Rigate Casserole with freshly chopped parsley or basil for a pop of color and a burst of fresh flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 6-8
- Calories: 400-500
- Fat: 22g
- Carbohydrates: 40g
- Protein: 20g