Italian Baked Pasta
Arlene Cummings
Updated Feb 2, 2012
Our five-ingredient Italian baked pasta is super easy to make and includes layers of your choice of pasta, three cheeses and marinara sauce.
Italian Baked Pasta
- Prep Time 15 min
- Total 1 hr 20 min
- Servings 10
- Ingredients 5
Ingredients
- 1 package (16 oz) uncooked pasta (such as penne, ziti, rotini or rigatoni)
- 4 cups marinara sauce (homemade or purchased)
- 1/2 cup grated Parmesan or Romano cheese
- 1 container (15 oz) ricotta cheese
- 2 cups shredded mozzarella cheese (8 oz)
Instructions
-
Step1Cook pasta in generously salted water 3 minutes less than recommended on package. Drain.
-
Step2Meanwhile, heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
-
Step3Pour 2 cups of the marinara sauce into dish. Add half of cooked pasta; toss well. Sprinkle with 1/4 cup Parmesan cheese. Spoon half of the ricotta cheese in dollops over top. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers ending with mozzarella cheese. Cover lightly with foil, making sure foil is not resting on cheese.
-
Step4Bake 35 minutes. Uncover; bake 10 to 15 minutes longer or until center is bubbly and thoroughly heated. Cool 10 to 15 minutes before serving.
Nutrition
410
Calories
12g
Total Fat
21g
Protein
54g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 410
- Calories from Fat
- 110
- Total Fat
- 12g
- 19%
- Saturated Fat
- 6g
- 31%
- Trans Fat
- 0g
- Cholesterol
- 30mg
- 11%
- Sodium
- 820mg
- 34%
- Potassium
- 500mg
- 14%
- Total Carbohydrate
- 54g
- 18%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 9g
- Protein
- 21g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 10%
- 10%
- Calcium
- 40%
- 40%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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