Pasta casserole: cooking options

1. Choose a paste

Preheat oven to 230°C (430°F). Bring a large pot of salted water to a boil; cook 1 pound (450g) of pasta (choose from the following) until al dente—2-3 minutes less than package directions; drain in a colander.

• Fusilli
  
• Farfalle
  
• Cavatappi
  
• Rigatoni
  
• Large shells
  
• Penne
  
• Ziti

2. Prepare the sauce

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 4 sliced ​​garlic cloves and a pinch of red pepper flakes; cook until the garlic is golden. Add 2 cans of plum tomatoes, one 18 oz. (790 g) and one 16 oz. (425 g) each, crushing them with your hands; pour 1/2 cup water over the remainder of each can and into the skillet. Add 4 large sprigs of basil; simmer, uncovered, for 15 minutes, until the sauce thickens. Discard the basil; season with salt. (Alternatively, heat 4 cups of prepared tomato sauce.)

3. Choose the filling

While the sauce is simmering, prepare 3 cups of meat and/or vegetables (in any combination).

• Italian sausage, crumbled and cooked
  
• Meatballs, cook and cut into 4 pieces
  
• Pepperoni, chopped
  
• Grilled chicken, shredded
  
• Hard-boiled eggs, chopped
  
• Roasted red pepper, sliced
  
• Artichoke hearts, thawed and chopped
  
• Zucchini, sliced ​​and fried
  
• Mushrooms, cut into slices and fry
  
• Eggplants, cut into slices and fry
  
• Fennel, sliced ​​and fried
  
• Spinach, chop and sauté
  
• Escarole salad, chopped and sautéed
  
• Black or green olives, pitted, chopped

4. Add the sauce

Stir one of the following ingredients into the sauce, then add the meat and/or vegetables.

For the herb sauce: 1 tbsp each chopped basil and parsley
For the cream sauce: 1 cup fresh ricotta
For the meat sauce: 340 g pancetta, diced and browned

5. Choose cheese

Prepare 3 cups of melting cheese and 1 cup of grated cheese.

Melting cheese

• Fresh mozzarella, cut into cubes
  
• Mild provolone, grated
  
• Italian fontina, grated
  
• Young asiago, grated

Grated cheese

• Parmesan, grate
  
• Pecorino, grated
  
• Ricotta salad, grated

6. Bake the dish

Toss the cooked pasta with the sauce and half of each cheese. Spread into a 2.8-3.7-quart baking dish. Top the pasta with the remaining cheese. Bake, uncovered, for about 15 minutes, until golden brown. Let rest for 15 minutes before serving.

For the casserole, use undercooked pasta; it will soften in the oven.

Pasta casserole recipes:
Baked Cavatappi Pasta with Artichokes and Fennel
Baked Farfalle Pasta with Frisée and Zucchini
Baked Rigatoni Pasta with Meatballs and Peppers