Lasagna Style Pasta Bake is a recipe which uses all of the traditional lasagna ingredients: sauce, mozzarella, ricotta, parmesan, but with smaller pasta. This recipe arose out of my mother’s love of Italian food. She really likes Lasagna, and one day she wanted it and I did not have time to make “real” Lasagna, so I improvised. I used all the same ingredients as Lasagna, but used a smaller pasta which would cook faster. I could also stir the ingredients together around
the Rotini twirls instead of layering between large noodles which also saved a lot of time. I kept returning to the oven again and again the first time it was baking, wondering how it would taste—we loved it! This has become one of our staples for our Girls’ Nights when my dad has late meetings, for taking to those who need a meal due to sickness or a new baby, and for a hearty lunch when we are unsure when or if we will be eating supper.
the Rotini twirls instead of layering between large noodles which also saved a lot of time. I kept returning to the oven again and again the first time it was baking, wondering how it would taste—we loved it! This has become one of our staples for our Girls’ Nights when my dad has late meetings, for taking to those who need a meal due to sickness or a new baby, and for a hearty lunch when we are unsure when or if we will be eating supper.
Lasagna Style Pasta Bake - Recipe
Ingredients:
1 Box Pasta – 12-16oz – I use Rotini
24oz jar Pasta Sauce (I use Traditional flavor – Any brand will do)
8oz bag Shredded Mozzerella – I use an extra half bag and add some in the layers
About ¼ cup grated Parmasan Cheese - Divided
8oz Ricotta Cheese
1 Egg
Parsley
Garlic
Black Pepper
Step-by-Step Instructions and Photos:
Boil Pasta. Drain.
Mix Ricotta, Egg, 2 Tablespoons Parmesan, and a sprinkle of Pepper, Garlic, and Parsley (I do not measure but just sprinkle. Probably ¼ teaspoon Pepper, ¼ teaspoon Garlic, and 1 teaspoon Parsley) and set aside.
Pour a little sauce in bottom of a casserole dish. Dollop 4-5 spoonfuls of cheese mixture. Sprinkle with Parmesan (and a little Mozzarella if you have extra).
Pour ½ of pasta over this.
Repeat Sauce, Cheese Dollops, and Parmesan (& Mozzarella).
Add Remaining Pasta & Sauce. Rinse sauce jar out with about ¼ cup water and pour this over all.
Mix carefully so as to keep the cheese dollops partially intact – what you are trying to avoid is just making cheesy sauce (which is good, but not what we are aiming for here).
Top with Mozzerella. Cover and Bake at 375 for 20 min (The sauce should be bubbly at the edges of the caserrole dish) Uncover and continue to bake until the cheese is bubbly and just beginning to brown.
Remove from oven and let it set for 5 minutes before serving.
Variations:
Brown ½ pound of ground beef or Italian sausage and mix with the sauce.
Cottage Cheese can be substituted for the Ricotta
Provolone Cheese can be substituted for some or all of the Mozzerella.
The cheese does not have to brown in the last step – it could just be thoroughly melted. My family, especially my mother, really likes slightly browned cheese.
Serving Suggestion:
I usually pair this with garlic bread and lettuce salad. A chocolate or ice cream dessert always goes well with Italian food.
