How to Store Italian Pasta Bake
Place leftover Italian pasta bake in an airtight container and store in the refrigerator for up to five days. To reheat, transfer to an oven-safe baking dish and cover with foil. Bake in a 350° oven until heated through, 30 to 45 minutes.
Can you make pasta bake ahead of time?
This pasta bake is an excellent make-ahead meal. Make and assemble the recipe, then cover tightly with foil and refrigerate in the baking dish for up to a day in advance of baking. Take the pasta bake out of the refrigerator to let it come to room temperature while the oven is preheating. If you forget to do this, plan on a few extra minutes of bake time.
Can you freeze pasta bake?
Yes, both baked and unbaked Italian pasta casserole freezes very well. Just cover the dish tightly with plastic wrap (if baked, let cool completely first), then wrap tightly with foil. When ready to bake, remove from the freezer a day ahead of time and place in the refrigerator to thaw. Bring to room temp—and remove plastic wrap and foil—before baking. Our guide to freezing food offers plenty more tips to ensure your pasta bake tastes fresh.
Pasta Bake Tips
Can you use uncooked pasta for a pasta bake?
We don’t recommend using uncooked pasta because it can soak up too much liquid, resulting in a dry casserole.
What can you serve with Italian pasta bake?
Green beans, Parmesan-roasted broccoli or a simple, green Italian salad are all great side dishes for a hearty pasta casserole. You definitely won’t want to forget to serve some garlic breadsticks, Italian dinner rolls or sourdough bread on the side to sop up any extra pasta sauce.
Watch How to Make Italian Pasta Bake
Ingredients
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
1 jar (24 ounces) spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon Italian seasoning
3 cups uncooked medium pasta shells
3 plum tomatoes, sliced
3/4 cup shredded provolone cheese
3/4 cup shredded part-skim mozzarella cheese
Directions
1
In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
2
Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes.
3
Transfer to an ungreased 13×9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.
Nutrition Facts
1-1/2 cups: 489 calories, 20g fat (8g saturated fat), 80mg cholesterol, 702mg sodium, 45g carbohydrate (10g sugars, 5g fiber), 32g protein.
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