This Cheesy Layered Pasta Bake is the kind of hearty, homemade dish that brings everyone to the table. With layers of tender pasta, creamy ricotta, gooey mozzarella, and tangy tomato sauce, it’s everything you crave in a classic Italian-inspired baked pasta dinner. Perfect for cozy nights, family gatherings, or stress-free make-ahead meals.
Why You’ll Love This Recipe
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High in comfort, low in hassle – Simple ingredients and straightforward steps
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Rich in cheesy goodness – Features three types of cheese
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Perfect for make-ahead meals – Reheats beautifully
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Family-friendly – Even picky eaters will ask for seconds
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Budget-conscious – Uses pantry staples and affordable ingredients
Ingredients Breakdown
Pasta & Base:
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12 oz penne or rigatoni, cooked al dente – The sturdy shape holds sauce and cheese in every bite.
Tomato Sauce Layer:
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1 tbsp olive oil – For sautéing and adding richness.
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1 onion, finely chopped – Brings savory depth and sweetness.
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2 cloves garlic, minced – Boosts the flavor with aromatic intensity.
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2 cups tomato passata or crushed tomatoes – A smooth, rich tomato base.
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1 tsp Italian seasoning – A classic blend of herbs for balanced flavor.
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Salt and pepper, to taste – Essential seasoning to enhance every layer.
Cheese Layers:
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1 cup ricotta cheese – Creamy and mild; adds soft, rich texture between pasta layers.
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1½ cups shredded mozzarella cheese – Melts beautifully and adds gooeyness.
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½ cup grated Parmesan cheese – Adds sharp, salty depth to the top layer.
Optional Garnish:
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2 tbsp chopped fresh basil or parsley – Brightens and freshens the final dish.
Tips for Success
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Don’t overcook the pasta – It will soften more as it bakes
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Use whole milk ricotta for the creamiest texture
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Broil for 2 minutes at the end for an extra crispy top
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Drain excess liquid from the sauce if it seems too watery before layering
Delicious Variations
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Add protein: Ground beef, sausage, or shredded chicken for a heartier meal
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Make it vegetarian: Stir in sautéed mushrooms, spinach, or zucchini
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Spicy twist: Add red pepper flakes or a dash of hot sauce to the sauce
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Swap the cheese: Use provolone or fontina for a different cheesy profile
Pairing Suggestions
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Garlic bread or cheesy breadsticks
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Crisp Caesar salad or mixed greens with vinaigrette
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Roasted vegetables like broccoli or carrots for balance
Storage and Reheating
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Refrigerate: Store in an airtight container for up to 4 days
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Freeze: Freeze in individual portions for up to 2 months
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Reheat: Bake at 350°F until warm, or microwave single portions
Frequently Asked Questions
Can I make this ahead of time?
Yes! Assemble the pasta bake up to 24 hours in advance and refrigerate until ready to bake.
What’s the best pasta shape to use?
Penne and rigatoni work best, but ziti, shells, or fusilli also hold the sauce well.
Can I use store-bought sauce?
Absolutely. Substitute 2 cups of your favorite marinara or pasta sauce if short on time