Classic Pasta Bake

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Enjoy creamy cheesy pasta for supper tonight!  This pasta dish is simple to make and only bakes for 30 minutes.

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First, use a throw away pan.  That cuts down on the time spent washing up later.  Then, place 2 cups of pasta sauce on the bottom of the pan.   I used Prego.

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Place half of the cooked pasta on top of the sauce and spread evenly around the pan.  I used Tinkyada gluten free brown rice shells.

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Mix 12 ounces of ricotta cheese, 8 oz shredded mozzarella, 3 tbsp Parmesan, 1 egg white,  1 1/2 tsp dried parsley, 1/4 tsp garlic powder , salt and pepper to taste. Drop onto pasta.

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Gently spread the cheese over the shells.

pasta8Spread 2 cups sauce over the shells.

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Top with mozzarella cheese.  Bake for 30  minutes on 350 degrees F.

 

Classic Pasta Bake

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8 servings
  • Difficulty: easy
  • Recipe type: Entree

Ingredients:

  • 16 oz dry pasta
  • 12 oz ricotta
  • 12 oz shredded mozzarella
  • 3 tablespoons Parmesan
  • 1 egg white
  • 1 1/2 teaspoons dried parsley
  • 1/4 teaspoon garlic
  • Salt and pepper to taste
  • 4 cups pasta sauce (1 lb)

Directions:

  1. Put a pot of water on to boil. When it boils add salt to taste and pasta.
  2. Combine ricotta, 8 oz of the mozzarella (saving 4 oz for the top), 3 tablespoons Parmesan, 1 egg white, 1 1/2 teaspoon dried parsley, 1/4 teaspoon garlic powder, salt and pepper to taste.
  3. When pasta is a couple of minutes to being al dente, strain it and set aside.
  4. Place 2 cups of pasta sauce on the bottom of the pan and spread evenly.
  5. On top of this put half of the shells and spread in an even layer.
  6. Drop the cheese mixture on the shells. Spread as evenly as possible.
  7. Put the rest of the shells on the cheese and make even.
  8. Top this with the remaining sauce.
  9. Sprinkle 4 ounces of mozzarella over the top of the sauce.
  10. If using a throw away pan, put it on a cookie sheet. Place in preheated oven and bake at 350 degrees for 30 minutes.

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