This baked pasta casserole is a delicious, flavorful, frugal dinner recipe. Just $.74 per serving!
When we were first married 12 years ago, my husband and I made this baked pasta casserole all the time. I think we made it one too many times and got tired of it, and we stopped making it for years.
I thought of this dish recently and realized my children would probably like it. I was right – they couldn’t get enough of it. It’s so simple to make, and it’s a great way to highlight fresh ricotta. If you haven’t tried making homemade ricotta yet, you should. It’s as easy as heating up milk and adding lemon juice.
This casserole tastes delicious with gluten-free pasta as well as whole wheat pasta. You can add extra veggies or meat, but it’s also delicious just like this. I love how simple it is to make this baked pasta casserole on a busy night.
Baked Pasta Casserole
Ingredients
- 12 ounces short whole grain pasta
- 1 1/2 cups ricotta cheese
- 1 egg
- 3 cups marinara sauce or sauce of choice
- 1/2 cup grated cheese (e.g. mozzarella, parmesan)
Instructions
- Preheat the oven to 375 degrees.
- In a large bowl, stir together the ricotta and the egg.
- Boil the pasta according to the directions and drain. Add the cooked pasta to the ricotta and stir to coat evenly.
- In a 9 x 13 inch casserole dish, spread half the tomato sauce along the bottom of the dish.
- Add the pasta mixture to the dish.
- Pour the remaining tomato sauce on top of the pasta, and sprinkle with the grated cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 5-10 minutes, until the grated cheese is melted and a few pieces of pasta are beginning to get brown.
- Serve immediately.
Nutrition
Baked Pasta Casserole Price Breakdown
The total cost of this dish is $4.45, or $.74 per serving. This Baked Pasta Casserole is an easy meal to pull together, even if you’re making ricotta cheese as part of the process. Your family will love it!
What affordable meals do you put together for dinner when you’re short on time? Please share in the comments.
mrschrissytChrissy says
May 2, 2016 at 5:32 pmCan this be frozen?
Annemarie says
May 2, 2016 at 8:19 pmYes, you can freeze this casserole.
Terri says
December 12, 2015 at 11:13 amI have made a variation of your recipe for many years. It is a crowd pleaser. One suggestion if I may, ubndercook the pasta as the time in the oven will affect the outcome.
Annemarie says
December 12, 2015 at 8:56 pmGreat suggestion, Terri! Thank you.
Cori says
September 12, 2015 at 12:38 pmNutritional info?
Annemarie says
September 13, 2015 at 7:41 pmCori, I don’t analyze nutritional breakdowns for my recipes. I believe there are tools online that you can use if you want to get this information.
Alyssa Roberts (@AlyCoteRoberts) says
November 4, 2014 at 6:12 pmHow many should this recipe typically serve?
Annemarie says
November 5, 2014 at 7:03 amAlyssa, this recipe yields 6 servings. Enjoy!
Ruth says
August 21, 2014 at 9:27 pmHow long if you’re making this in a slow cooker?
Annemarie says
August 21, 2014 at 9:43 pmGood question, Ruth. I haven’t made this in the slow cooker, so I’m not sure. Keep an eye on it, and when the cheese is melted and starting to brown, it’s done.
Lisa says
August 16, 2014 at 11:13 pmJust made this for dinner. Even my five-year-old picky eater liked it. Thanks!
Annemarie says
August 17, 2014 at 8:35 amGreat! I’m happy to hear that everyone liked it. We’re having it tonight. 🙂
Kristina says
January 22, 2014 at 8:54 amMaking this for dinner tonight can’t wait to see how it turns out!! I’ll also have 2 toddlers here for dinner they’re my biggest critics 😉
Annemarie says
January 22, 2014 at 9:01 amI hope everyone likes it, Kristina! Let me know if it gets the toddler seal of approval. 🙂
Hayley says
January 6, 2014 at 9:17 pmi just made this, i added an extra egg and some grated cheese to the ricotta mixture we will see how it turns out!!
Annemarie says
January 7, 2014 at 12:59 pmSounds good! I hope you liked it, Hayley.
MMario says
August 1, 2013 at 1:25 pmI agree with Karen – there is no way the pricing is correct on this. Milk to make 1.5 cups ricotta would cost close to $2.00. Cheaper then purchasing it – which would probably be closer to $4. And that is one ingredient.
12 oz of whole grain pasta would run $1.29 to $1.79
The CHEAPEST tomato sauce in the grocery store I could find would still cost almost $2.00 for 3 cups.
Annemarie says
August 1, 2013 at 1:43 pmThanks for your comment. I recently updated my price chart (https://realfoodrealdeals.com/price-chart/), so I’ve updated the price breakdown for this recipe. It sounds like milk is much more expensive where you live than it is here in Massachusetts, where it regularly goes on sale for $2.99 per gallon.
Karen Lincoln says
May 6, 2013 at 12:21 pmI am going to make this, , ,but no way it will only cost 3.74 cents. Here in Virginia Beach groceries are expensive. The ricotta cheese, mozarella, and cheddar
would be at least 6.00 or 7.00 dollars.
Annemarie says
May 6, 2013 at 12:34 pmKaren, I hope you like it. Consider making the ricotta from scratch. It’s super easy and it only costs about a dollar.