Dump-and-Bake Wagon Wheel Pasta Casserole
User Reviews
5
Dump-and-Bake Wagon Wheel Pasta Casserole
Description
The casserole combines dry mini wheel pasta with marinara sauce, water, salt, and optional chopped fresh basil in a sprayed baking dish. Covered with foil and baked at 425°F for 25 minutes, the pasta softens but remains slightly firm. After stirring, grated mozzarella cheese is sprinkled on top and baked uncovered an additional 5 to 10 minutes until the cheese melts and the pasta finishes cooking to tender.
This one-dish bake offers balanced tomato flavor with fresh herb notes, and the cheese topping adds richness and a golden, bubbling texture. Garnishing with Parmesan or more basil and parsley adds depth and freshness before serving.
The notes suggest freezing the assembled casserole before baking for convenient meal prep, though reheating from frozen requires extended bake time and may soften pasta texture. Adding cooked ground meats or beans can increase protein, and stir-in frozen or steamed vegetables customize the dish. Adjusting portion sizes into smaller pans accommodates smaller households, and storing leftovers properly is implied but not detailed.
Ingredients
- 16 ounces mini wheels pasta can substitute with elbow pasta or other small pasta with a cook time of about 7-8 mins, about 5 cups dry; uncooked
- 3 cups marinara sauce about 25.5 ounces
- 3 cups water
- 1 teaspoon salt
- ¼ cup basil chopped fresh; optional
- 2 cups mozzarella cheese grated
- Parmesan Cheese optional garnish; grated or chopped fresh
- parsley
- basil
Instructions
- Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish (or two 8-inch square baking dishes) with cooking spray.
- In the prepared dish (or in a separate bowl), stir together dry (uncooked) pasta, marinara sauce, water, salt and basil (if using). Cover tightly with foil.
- Bake (covered) for 25 minutes.
- Remove dish from oven, take off cover, and give the pasta a stir. At this point it should be almost done, but still a bit firm ("al dente").
- Sprinkle the grated mozzarella cheese over the top of the casserole. Return the dish to the oven (uncovered) for an additional 5-10 minutes -- or just until the cheese is melted and the pasta is tender.
- Garnish with optional grated Parmesan cheese and fresh herbs, if desired.
Notes
- Freezing the casserole before baking is possible but may soften the pasta texture.
- To bake from frozen, thaw overnight if possible, or bake covered at 425°F for about an hour, stirring occasionally.
- Add cooked proteins like ground beef or chicken, or mix in veggies such as peas or broccoli for variation.
- For smaller servings, halve the recipe and use smaller baking pans or bake one portion and freeze another.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 317kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 15g | 30% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 964mg | 40% |
| Potassium | 457mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 233mg | 23% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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