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You are here: Home / Lifestyle / Freezer Cooking / Lasagna Penne Pasta Casserole Recipe

Lasagna Penne Pasta Casserole Recipe

July 14, 2011 By Nicole Cook 5 Comments

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Lasagna Penne Pasta Casserole

Lasagna Penne Pasta CasseroleHungry? So were we last night when we made this delicious casserole. I have been wanting to post this for awhile, but I make it from scratch with no measuring, so tonight I took the time to measure it out for you, so you could enjoy the recipe too. Also, this makes THREE casseroles. I love that because I can freeze two of them right away and bake the other one. If you’re looking for a good freezer cooking recipe, this one is awesome. If you only want to make one, you will probably need to adjust the recipe, but I highly recommend making all three, even if you’re not a freezer cooker, because in a week or two when you’re stressing about dinner and you can pull one out of the freezer.

Lasagna Penne Pasta Casserole

Easy Lasagna Penne Pasta Casserole Recipe

What you need:

3 boxes of penne style pasta
1.5 lbs. ground beef
1/4 c. – 1/2 c. chopped onion (to your taste)
3 c. cottage cheese
3 jars (15 1/2 oz.) spaghetti sauce (honestly, we use tomato sauce, it’s cheaper & I season it with my own herbs & spices)
3 c. shredded Mozzarella cheese
1 c. water
1 c. Parmesan cheese
seasonings, to taste (see recipe)

Cook pasta al dente (almost done but not super soft); drain. Using a large skillet, brown the ground beef and the onion. Season with garlic powder, Italian seasonings, salt & pepper to taste.

Either in a separate pot, or if your skillet is big/deep enough, stir the spaghetti sauce in with the ground beef. Add the  cottage cheese and the the almost cooked pasta.

Using three 9×13 baking dishes, divide the mixture into the three dishes.  Add 1/3 c. water to each casserole. Sprinkle the Parmesan cheese over each casserole.  Top two of the casseroles with 1 cup of Mozzarella cheese each. Cover these two casseroles with a freezer proof lid (they make baking dishes for this). Pop into the freezer.

Take your last casserole with no cheese on top and bake at 350 degrees for 1/2 hour. Remove from the oven, top with the Mozzarella cheese and return it to the oven for 10-15 minutes to melt and brown the cheese. Yum!

Freezer Cooked Casserole: Remove from the freezer and remove the lid while you wait for the oven to preheat.  When you’re ready to cook it, cover the dish with tin foil, and place the casserole in your preheated 375 degree oven for about 45-55 minutes. Pull it out and check it. Remove tinfoil and continue cooking about 10-15 minutes or until cooked through. Enjoy!

Serve with a salad, garlic bread, Italian style veggies, etc.

Nicole Cook
Nicole Cook

Nicole Cook is the owner/editor of Daily Dish Recipes, a lifestyle blog with an emphasis on food/cooking/cocktails and much more.
She calls the Midwest home – Missouri to be exact. Coffee is her go-to drink, music is her vice and she is endlessly tethered with devices to her online world. She loves all things planner, lives for her great big family and loves her pets endlessly!
Her motto in life: Live Simply, Dream Big, Be Grateful, Give Love, Laugh Lots. Always, always laugh lots.

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Filed Under: Freezer Cooking, Main Dish, Pasta and Rice Tagged With: casseroles

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Comments

  1. TheProDiva

    July 14, 2011 at 8:10 pm

    This looks YUM!!!! I love making pasta dishes at my house, and this will definitely go in the recipe box! Thanks for sharing!

    Reply
    • Nicole Humphrey Cook

      July 14, 2011 at 9:36 pm

      This was very good, and while it sounds complicated, it actually was not! 🙂 Enjoy and let me know if you try it!!

      Reply
  2. BelaAnn

    July 18, 2011 at 12:48 am

    Do you think the skim milk Ricotta cheese would substitute well for the cottage cheese? My family won’t touch anything with cottage cheese in it, no matter how well I disguise it.

    Reply
    • Nicole Humphrey Cook

      July 18, 2011 at 6:34 am

      Yes, that would be fine. Truth be told, you can’t even tell the cottage cheese is in it because it just blends with everything else. I use whatever I have on hand, so if that’s Ricotta, it goes. Hope you enjoy it! 🙂

      Reply

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    October 7, 2011 at 11:19 am

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