Baked Pasta Casserole Recipe -
Baked Pasta Casserole Recipe
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Baked Pasta Casserole

Recipe by  

"Really easy and filling recipe. Serve with a tossed salad and garlic bread."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 15 mins

    1 hr 30 mins


  1. Bring a large pot of lightly salted water to a boil; add mostaccioli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
  2. Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
  3. Heat a large, deep skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
  4. Mix pasta sauce, Italian seasoning, cumin, salt, black pepper, and garlic salt into ground beef mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 20 minutes.
  5. Stir sour cream, cream cheese, and ricotta cheese together in a bowl until smooth. Stir cheese mixture and pasta together in a bowl until evenly coated; spread into the prepared baking dish. Spoon pasta sauce mixture over pasta mixture. Cover dish with aluminum foil.
  6. Bake in the preheated oven for 20 minutes. Remove foil and sprinkle Cheddar cheese over pasta sauce. Bake until cheese is bubbling, about 20 minutes more.
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  • Cook's Notes:
  • Rigatoni or penne pasta can be substituted for mostaccioli.
  • Italian cheese blend can be substituted for Cheddar cheese.

Reviews More Reviews

Dec 10, 2014

I have been trying several similar recipes but wasn't quite happy with any of them. This recipe is the best so far and tasted exactly like what I have been wanting. It's also easier than the others - bonus! I used a 42 ounce jar of pasta sauce and thought the sauce ratio was perfect. I used a variety of different pastas I had left in my cupboard and I followed the suggestion that Italian cheese blend could be substituted for the cheddar and thought this was amazing. I will definitely make this dish again!

Nov 09, 2014

A very nice baked pasta casserole. I made it just as submitted. I was surprised at how much sour cream/cream cheese/ricotta there was for the amount of pasta. I thought it might be too rich but it wasn't. I will make this again.


6 Ratings

Apr 25, 2015

delicious and very easy to make

Aug 02, 2015

Was ok. Not spectacular. Like lasagna a little. Next time I will use mozzarella. Didn't care for the cheddar.

Apr 06, 2015

This should have more reviews. I was looking for a recipe similar in flavor to lasagna, but without lasagna noodles, and this definitely met my requirements. I used rice fusilli noodles (for gluten-free eaters), a slightly different ratio of ingredients (based on what I had and other users' suggestions about adding more tomato sauce), and the addition of some chopped black olives. Will certainly be making again.

Oct 21, 2014

My whole family loved this. The addition of the sour cream and cream cheese along with the ricotta really made a nice difference from other similar dishes I've made. The only change I'll make for next time is to increase the sauce a bit.


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  • Calories
  • 667 kcal
  • 33%
  • Carbohydrates
  • 53.8 g
  • 17%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 37.4 g
  • 57%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 29.5 g
  • 59%
  • Sodium
  • 958 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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