Baked Pasta Casserole with Ricotta and Tomatoes

This recipe is taken from the 1994 Milk Calendar. This is the Baked Pasta Casserole with Ricotta and Tomatoes recipe.

  • Prep: 30 min
  • Cooking: 40 min - 45 min
Yields 6 - 8 servings
baked pasta casserole with ricotta and tomatoes

Ingredients

  • 8 oz (250 g) pasta (penne, ziti, rotini, etc.)
  • 1/4 cup (60 mL) butter
  • 2 garlic cloves minced
  • 1 small onion chopped
  • 1/4 cup (60 mL) all-purpose flour
  • 2 cups (500 mL) Milk
  • 1 1/2 tsp (7 mL) salt
  • 1/2 tsp (2 mL) ground pepper
  • 1/4 tsp (1 mL) ground nutmeg
  • of Cayenne pepper
  • 8 oz (250 g) Canadian Ricotta cheese
  • 2 cups (500 mL) shredded Canadian Mozzarella cheese
  • 1 can (28 oz/796 mL) tomatoes drained and coarsely chopped
  • 1/4 cup (60 mL) chopped fresh parsley
  • 1/4 cup (60 mL) grated Canadian Parmesan cheese

Preparation

Cook pasta according to instructions on package. Drain well. Reserve.

To prepare sauce, melt butter in a large saucepan. Add garlic and onion and cook 3 to 4 min. Add flour and cook 3 min, stirring often. Add milk, salt, pepper, nutmeg and Cayenne pepper. Bring to a boil. Reduce heat. Cook gently 5 min.

Combine pasta with sauce, Ricotta, Mozzarella, tomatoes and parsley. Pour into a 9 x 13-inch (23 x 33 cm) baking dish or casserole. Sprinkle with Parmesan cheese. Bake in a preheated 350 °F (180 °C) oven for 25 to 30 min until bubbling and golden.

Tips

Double this recipe and freeze one casserole for later use.

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Nutrition

Nutritional Information

per serving
Energy: 383 Calories
Protein: 18 g
Carbohydrate: 35 g
Fat: 19 g
Fibre: 2.3 g
Sodium: 906 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 35 % / 385 mg
Folate: 33 %
Phosphorus: 29 %
Niacin: 27 %
Vitamin A: 26 %