by Diana Rattray
This penne pasta casserole is an excellent choice for a meatless main dish, or you might serve it as a side dish with a meat entrée. The pasta is combined with a simple tomato sauce mixture. Mozzarella cheese provides a protein-rich topping. Feel free to add some Parmesan cheese to the sauce mixture, or top it with a cheddar and mozzarella cheese blend.
The recipe calls for penne pasta, but the smaller “mini penne” or elbows are good options as well. Or use another similar tubular pasta. For a chunkier casserole, replace the tomato sauce with a can of petite diced tomatoes.
For a heartier non-vegetarian casserole, add browned ground beef or sausage to the tomato mixture, or add some diced cooked chicken or turkey.
This Neapolitan pasta with sausage is another tasty pasta main dish option. Or you might like this super easy Instant Pot beef and bowtie pasta dinner or our classic American chop suey.
PrintPenne Pasta Casserole With Tomatoes
This penne pasta casserole is an excellent choice for a potluck or holiday dinner when you must provide some vegetarian options.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Pasta
- Diet: Vegetarian
Ingredients
- 1 pound penne pasta (or another kind of tubular pasta)
- 1 1/2 teaspoons Kosher salt (divided use, or to taste)
- 1 tablespoon olive oil
- 1/2 cup shallots (chopped)
- 3 cloves garlic (minced)
- 1 28-ounce can crushed tomatoes
- 1 8-ounce can tomato sauce
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 8 ounces shredded mozzarella cheese (divided use)
Instructions
- Fill a pot with water and add 1 teaspoon of kosher salt. Bring the water to a boil over high heat; add the pasta and cook, following the package directions for al denté pasta. Drain the pasta and set aside.
- Heat the oven to 350 F and butter a 2 1/2-quart baking dish.
- Heat the oil in a large skillet over medium heat. Add the shallots and cook for 2 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes, tomato sauce, basil, and oregano. Taste and add the pepper and 1/2 teaspoon of kosher salt, or to taste. Combine the pasta with the sauce mixture and stir in half of the mozzarella cheese.
- Turn the pasta mixture into the prepared baking dish and scatter the remaining mozzarella cheese over the top.
- Bake the casserole for about 25 minutes, or until the casserole is bubbly around the edges and the cheese is melted.
