Pasta Casserole
Serves 1
Directions
- 1Cook the pasta in salty water until super al dente, about 9-10 minutes.
- 2Rinse the pasta with cold water to stop the cooking process and move it around to ensure it's all cold.
- 3Add the cooked, cooled pasta to the pre-made and refrigerated meat sauce.
- 4Mix the pasta and sauce together thoroughly.
- 5Butter a deep 9x13 baking dish generously.
- 6Pour half of the pasta and sauce mixture into the buttered baking dish, creating an even layer.
- 7Layer fresh mozzarella slices over the pasta and sauce mixture.
- 8Add spoonfuls of pesto over the mozzarella layer.
- 9Spread the pesto evenly over the mozzarella.
- 10Add the remaining pasta and sauce mixture on top of the pesto layer.
- 11Grate fresh Parmesan cheese over the entire casserole.
- 12Cover the dish with aluminum foil and refrigerate until ready to bake (if making ahead).
- 13If refrigerated, remove the casserole from the fridge at least an hour before baking.
Ingredients
- 1 package Rigatoni pasta
- Red sauce with meat
- 0.25 stick Butter
- 8 oz Fresh mozzarella
- Pesto
- Parmesan cheese
Equipment
Large potColanderLarge bowl9x13 baking dishSpatulaGraterAluminum foil
Tips
- Always taste the pasta to ensure it's super al dente.
- Rinse pasta with cold water to stop cooking.
- The casserole can be assembled and refrigerated overnight, or baked immediately.
- If baking after refrigeration, pull out the casserole at least an hour before baking.
- For a same-day bake, put everything in warm and bake for 20-30 minutes uncovered.
- Use fresh pesto from the fridge, not jarred.
- Use your favorite red sauce with meat.