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Noodle gratinWe say Cheese! 16 pasta casserole recipes

Hearty oven delights bring these 16 great pasta casserole recipes. Whether you prefer meat or vegetarian, here is something for every Pastafan.

Noodle casserole love everyone!
Photo: RFF
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  1. Macaroni casserole with ratatouille vegetables
  2. Macaroni bratwurst casserole with carrots and mushrooms
  3. Pasta slices with cherry tomatoes
  4. Spaghetti casserole with tomato and bacon sauce
  5. Tortelloni casserole
  6. Ravioli casserole with three kinds of cheese
  7. Savoy Kassel Lasagna
  8. Colourful Pasta Bake
  9. Mini noodle casserole with tomato sauce
  10. Pasta casserole with three kinds of sausages
  11. Pasta casserole with tomato sauce
  12. Pasta casserole with kasseler, kosherahm, peas and broccoli
  13. Pasta casserole with bolognese and broccoli
  14. Pasta casserole with chicken and rocket (Maccaroni and Cheese)
  15. Macaroni casserole
  16. Macaroni casserole with meatballs

A cozy and warm pasta casserole with an extra portion of cheese - this is how Pastaglück from the oven tastes. Only under a golden brown cheese crust do macaroni, spaghetti and tortelloni reach their peak. In combination with colorful vegetables and spicy meat they become 'Everybody's Darling'.

You love vegetarian? Our pasta casserole - favorite : Macaroni casserole with ratatouille vegetables.

A noodle casserole - a real treat for a crispy, crispy cheese topping : hard cheeses such as Emmentaler, Parmesan and Manchego. It gets even crisper with breadcrumbs and butter flakes on the cheese crust.

Granted - such a noodle casserole is not for the slim line. But he does not have to. The hearty Ofenglück is soul comforter and a cozy and warm culinary delight in one. And because we can not wait for the first fork, we spoon the hearty delicacy right out of shape.

Macaroni casserole with ratatouille vegetables

Ingredients (4 people)

300 g macaroni, salt, 250 g tomatoes, 250 g zucchini, 200 g aubergine, 1 pot basil, 50 g pecorino cheese, 200 g sour cream, 150 ml milk, 6 eggs, pepper, 150 g mozzarella cheese, fat for de form, maybe aluminum foil

preparation

1. Prepare noodles in boiling salted water according to the package instructions. Wash tomatoes, zucchini and aubergine, clean and slice. Salt the eggplant slices from both sides. Wash the basil, shake dry, turn the leaves, except for something to garnish, pluck from the stems and chop.

2. Finely rub Pecorino. Mix the sour cream, milk, cheese and eggs and season with salt, pepper and chopped basil, except for sprinkles. Grease casserole dish (21 cm Ø, 4 cm high). Distribute the pasta in a greased ovenproof dish, leaving room for the vegetables in the middle. Dab aubergine slices dry. Distribute vegetable slices layer by layer in the middle of the mold. Pour the egg milk over the prepared casserole.

3. Cook for approx. 1 3/4 hours in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer). If the surface gets too dark, cover with aluminum foil. Dice the mozzarella and distribute it on the macaroni casserole about 15 minutes before the end of the cooking time. Remove the casserole from the oven, sprinkle with basil and garnish.

Macaroni bratwurst casserole with carrots and mushrooms

Ingredients (4 people)

250 g noodles, salt, 250 g carrots, 300 g Nürnberger Rostbratwürste, 250 g mushrooms, 2 tablespoons oil, pepper, 1 package (250 g) hollandaise sauce, 1/8 l milk, 1 slice toast, 1 tablespoon butter, some chives to sprinkle, grease for the mold

preparation

1. Prepare noodles in boiling salted water according to the package instructions. Peel and wash carrots, halve lengthwise and slice. Cut sausages into thick slices. Clean, clean and halve mushrooms.

2. Heat the oil in a pan, fry the sausages brown all around, take out. Roast carrots in fat for about 3 minutes. Add mushrooms and fry for another 3-4 minutes. Season with salt and pepper. Mix hollandaise and milk. Grease baking dish.

3. Put half of the pasta in the mold. Spread the sausage and vegetables on it. Give remaining pasta. Pour hollandaise over it. Crumble the bread toast. Melt butter. Add bread crumbs and spread over the casserole. Bake in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for approx. 15 minutes.

4. Wash the chives, pat dry and cut into fine rolls. Remove macaroni sausage casserole and sprinkle with chives.

Pasta slices with cherry tomatoes

Ingredients (4 people)

250 g colored pappardelle noodles, 100 g spring onions, 75 g gouda cheese, 75 ml milk, 3 eggs, salt, pepper, 125 g cherry tomatoes, fat for the mold

preparation

1. Grease a baking dish (about 17 x 23 cm). Prepare noodles in boiling salted water according to the package instructions. Drain the noodles, quench and place in the casserole dish.

2. Clean the spring onions, wash and cut into rings. Rasp cheese. Mix milk and eggs in a bowl. Add the spring onions and 2/3 of the cheese and mix. Strong with salt and pepper to taste. Pour over the noodles.

3. Wash the cherry tomatoes, rub them dry, cut in half and spread on the noodles. Sprinkle with remaining cheese. Bake in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for 20-25 minutes. Remove from the oven and serve immediately.

Spaghetti casserole with tomato and bacon sauce

Ingredients (4 people)

3 onions, 150 g smoked bacon, 1 tbsp oil, 1 packet (4 tsp) pasta sausages, 1 tsp sugar, 1 tbsp tomato paste, 1 can of tomatoes, salt, pepper, 400 g spaghetti, 50 g parmesan cheese, 125 g mozzarella Cheese, 3 stems of thyme, 2 tablespoons of olive oil, fat for the mold

preparation

1. Peel onions and finely dice. Dice the bacon. Heat oil in a pan. Skip bacon in it. Remove 1 tbsp of bacon and set aside. Add onions and pasta spice, sauté. Add sugar and tomato paste, sauté briefly. Deglaze with tomatoes, chop tomatoes with a spatula. Boil and simmer for 4-5 minutes. Season with salt and pepper.

2. Meanwhile prepare noodles in boiling salted water according to the package instructions. Grate the parmesan finely. Drain mozzarella and slice. Wash thyme, shake dry, put aside 1 stalk for garnish. Pluck remaining leaves from the stems. Drain the pasta, add to the sauce and mix. Put into a greased large or 4 small ramekins, spread mozzarella on top, sprinkle with parmesan and thyme. Drizzle with olive oil. Bake in preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for 20-25 minutes. Remove, sprinkle with bacon and garnish with thyme.

Tortelloni casserole

Ingredients (6-8 people)

50 g butter, 50 g flour, 1/4 l vegetable stock, 1/2 l milk, salt, pepper, 500 g broccoli, 250 g mushrooms, 1 onion, 200 g cooked ham, 50 g dried tomatoes, 1 kg fresh tortelloni, 250 g mozzarella cheese, fat for the mold

preparation

1. Melt the fat in a saucepan. Stir in the flour and sweat briefly. Add the stock and milk while stirring. Boil, boil for 3-5 minutes and season with salt and pepper.

2. Clean broccoli, cut into florets from the stalk and wash. Clean, clean and halve mushrooms. Peel the onion and cut into small cubes. Dice the ham. Roughly cut the tomatoes into strips.

3. Mix the tortelloni, vegetables, ham and sauce and place in a greased casserole dish. Rub the cheese and sprinkle on the casserole. Bake in preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for 20-30 minutes.

Ravioli casserole with three cheeses

Ingredients (4 people)

1 medium onion, 2 garlic cloves, 2 tablespoons olive oil, 1 teaspoon dried Italian herbs, 1 can of tomatoes, 1 teaspoon instant vegetable broth, 1 red, yellow and green pepper, salt, pepper, 500 g ravioli, 250 g mozzarella cheese, 150 grated gouda cheese, 100 g of grated Parmesan cheese, rosemary and thyme for garnish, fat for the mold

preparation

1. Peel the onion and garlic, finely dice. Heat oil in a pot. Fry the onion and garlic in it. Add herbs and sauté briefly. Add tomatoes, chop with a wooden spoon. Add 200 ml of water, bring to the boil and stir in the broth. Approximately Simmer over low heat for 30 minutes. Clean the peppers, wash and cut into strips. Approximately Add pepper to the sauce 10 minutes before the end of the cooking time. Season with salt and pepper.

2. Prepare ravioli in boiling salted water according to the package instructions. Drain, drain. Drain mozzarella and cut into cubes.

3. Alternate ravioli, paprika tomato sauce and cheese into a greased casserole dish. Finish with cheese. Bake for 20-25 minutes in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3). Garnish with rosemary and thyme.

Savoy Kassel Lasagna

Ingredients (4 people)

1/2 Kop (about 600 g) Kale, 1 medium onion, 600 g of thawed Kasselet chop, 2 tablespoons oil, 1 teaspoon dried oregano, salt, black pepper, 3 tablespoons butter, 3 tablespoons flour, 300 ml of milk, 1 tsp Instant - Vegetable broth, grated nutmeg, 6-9 lasagne plates, 100 g of grated Edam cheese, oregano for garnish, fat for the mold

preparation

1. Clean savoy cabbage, quarter and wash, cut into strips. Peel onion and dice. Dice Kasseler. Heat the oil in a large pan and fry the casserole. Add oregano, onion and savoy cabbage, fry for a short time. Season with salt and pepper. Add 5 tablespoons of water and cook covered for about 5 minutes.

2. Melt the fat, dust the flour and sweat while stirring. Gradually add milk and 300 ml of water. Boil, stir in broth, simmer for about 5 minutes. Season with salt, pepper and nutmeg.

3. In a greased casserole dish (about 2 liters) successively in portions layers of béchamel sauce, savoy cabbage mixture and lasagna plates. Repeat 2-3 times depending on the height of the mold. Complete with Savoy mix and gravy. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for 35-45 minutes. Garnish with oregano.

Colourful Pasta Bake

Ingredients (8 pieces)

500 g of green asparagus, 400 g tagliatelle, salt, 200 g cooked ham, 4 small tomatoes, 400 ml milk, 8 eggs, salt, grated nutmeg, basil for garnish, baking paper

preparation

1. Wash asparagus, cut off woody ends. Cut asparagus into pieces. Cook noodles in boiling salted water according to the instructions on the package. Give the asparagus to the noodles about 5 minutes before the end of the cooking time.

2. Cut the ham into strips. Wash, clean and halve tomatoes. Drain pasta and drain. Whisk milk and eggs. Season with salt and nutmeg.

3. Lay out a baking dish with parchment paper. Mix the pasta with the ham, spread in the casserole dish. Pour egg milk over it and place tomatoes on the casserole. Cook in a preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for about 40 minutes. Cover the casserole after approx. 30 minutes. Garnish with basil.

Mini noodle casserole with tomato sauce

Ingredients (4 people)

100 g frozen leaf spinach, 10 g pine nuts, 1 tsp + 5 tbsp olive oil, 350 g spaghetti, salt, 6 pieces of dried tomatoes in oil, 250 ml milk, 4 eggs, pepper, 1 onion, 500 g of passed tomatoes, sugar, 1 small Pickling salad, 1/2 cucumber, 1 bunch of radishes, 4 tablespoons light Balscamico vinegar, 20 grams of Parmesan cheese, fat for the mold, baking paper

preparation

1. Thaw spinach. Brown pine nuts in a frying pan without fat, remove. Heat 1 teaspoon of oil in a small pan. Steam spinach for 1-2 minutes, remove and drain. Prepare noodles in boiling salted water according to the package instructions. Drain dried tomatoes and cut into small pieces. Express spinach and chop. Whisk milk and eggs, season with salt and pepper. Drain the noodles and fry cold.

2. Grease the troughs of a muffin tray (12 troughs) and lay out the bottom with a piece of baking paper (this will make it easier to get the pasta nests out of the mold). Mix the dried tomatoes, spinach, pine nuts and noodles and spread them in the hollows. Fill pasta noodle with egg milk. Bake in a preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for approx. 30 minutes.

3. Peel the onion and finely dice. Heat 1 tbsp oil in a saucepan. Fry the onion in a glassy sauce. Sauté the tomato, simmer for 2-3 minutes, season with salt, pepper and sugar. Clean the salad, wash and pluck it into bite-sized pieces. Clean cucumber, wash, pat dry and cut into thin strips. Clean radishes, wash, halve and slice. Season the vinegar with salt, pepper and sugar, beat in 4 tablespoons of oil. Season the vinaigrette with salt, pepper and sugar. Plane parmesan.

4. Take the pasta noodle out of the oven, remove it from the troughs. Pasta noodles, tomato sauce and salad. Sprinkle pasta noodles with Parmesan cheese. Drizzle salad with vinaigrette.

Pasta casserole with three kinds of sausages

Ingredients (8-10 people)

500 g noodles (eg Tortiglioni), salt, 1-2 tablespoons oil, 3 Thuringian fried sausages (about 300 g), 2 Cabanossi (about 300 g), 3 Viennese sausages (about 250 g), 14 eggs, 400 g Whipped cream, pepper, grated nutmeg, 75 g butter, 4-5 tablespoons breadcrumbs, 1/2 bunch of parsley, fat for the mold

preparation

1. Prepare noodles in boiling salted water according to the package instructions. Drain the noodles, quench them and drain well. Heat the oil in a frying pan, fry the sausage in a pan and remove. Slice cabanossi, wiener sausage and sausage.

2. Whisk eggs and cream. Season strongly with salt, pepper and nutmeg. Mix pasta and sausage. Put in a greased baking dish. Pour egg whites over it. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 1 1/4 hours.

3. Melt the butter in a pan, add breadcrumbs, lightly roast, remove from the pan. Approximately 20 minutes before the end of the cooking time, spread the breadcrumbs on the casserole. Wash the parsley, shake it dry, put aside a stalk to garnish. Cut remaining parsley into fine strips. Remove the casserole from the oven, sprinkle with parsley and garnish the parsley leaf.

Pasta casserole with tomato sauce

Ingredients (4 people)

500 g broccoli, 350 g short macaroni noodles, salt, 200 g frozen peas, 250 g cooked ham (sliced), 200 g cherry tomatoes, 200 g gouda cheese, 5 eggs, 250 ml milk, pepper, grated nutmeg, 1 onion, 2 tablespoons olive oil, 2 tablespoons tomato paste, 2 cans (400 grams each) chopped tomatoes, cayenne pepper, 1 pinch of sugar, 3 stalks of parsley

preparation

1. Clean broccoli, wash and divide into florets. Cook noodles in boiling salted water according to the instructions on the package. Add broccoli and peas in the last 5 minutes of cooking. Drain, quench with cold water and drain.

2. Dice the ham. Wash tomatoes and halve. Grate cheese coarsely. Separate eggs. Whisk milk and egg yolks, mix in about half of the cheese. Season with pepper and nutmeg. Beat the egg whites until stiff, add 1 teaspoon of salt. Put egg whites under the egg yolk milk. Mix the pasta mixture with tomatoes and ham and spread in a casserole dish. Pour egg milk over it and sprinkle with remaining cheese. Bake in a preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for approx. 40 minutes.

3. Peel the onion and finely dice. Heat the oil in a saucepan, fry the onions in a glassy sauce. Add the tomato paste and sauté briefly. Add tomatoes, bring to a boil, season with salt, cayenne pepper and sugar. Simmer over mild heat for about 30 minutes. Wash parsley, shake dry, peel leaves and chop. Season the sauce again and sprinkle with parsley. Serve the sauce with the noodle casserole.

Pasta casserole with smoked pork, cheese cream, peas and broccoli

Ingredients (4 people)

500 g broccoli, 300 g noodles, salt, 200 g frozen peas, 4 slices (about 150 g) of released cassava, 1 tbsp oil, 50 g butter, 50 g flour, 700 ml vegetable broth, 175 g raclette cheese in slices, white Pepper, 2 tbsp almonds, 3 stalks of parsley

preparation

1. Clean broccoli, wash and cut into small florets. Cook noodles in boiling salted water according to the instructions on the package. Cook broccoli and peas in boiling salted water for about 5 minutes. Drain the pasta and vegetables, fry and drain.

2. Halve the Kasseler slices transversely. Heat the oil in a frying pan, sauté the casserole for about 2 minutes while turning and remove. Heat the fat in a large saucepan, fry the flour in it. Gradually stir in vegetable stock, simmer for about 5 minutes. Cut the cheese into 3 slices, cut into strips, add to the sauce and let melt. Season the sauce with salt and pepper until spicy.

3. Mix noodle, vegetables and cheese sauce well and place in a casserole dish. Spread Kasseler slices on top and put in slightly. Also cut the remaining cheese into strips and spread on the casserole.

4. Bake in a preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for about 35 minutes until golden brown. Sprinkle with almonds after approx. 15 minutes. Wash the parsley, shake it dry and finely chop it except for a little leaf. Remove casserole with chopped parsley and garnish with parsley.

Pasta casserole with bolognese and broccoli

Ingredients (4 people)

1 carrot, 1 onion, 1 clove of garlic, 2-3 stalks sage, 1 tablespoon oil, 350 g mixed minced meat, 1 teaspoon tomato paste, 1 tin (425 ml) chopped tomatoes, salt, pepper, approx. 300 g tagliatelle noodles, approx 350 g broccoli, 2 eggs, 100 g cottage cheese, 75 g whipped cream, grated nutmeg, 100 g gouda cheese, fat for the mold, possibly aluminum foil

preparation

1. Peel carrot, wash, halve lengthways and slice. Peel onion and chop finely. Peel garlic and chop finely. Wash sage, shake dry. Pick up the leaves and chop.

2. Heat oil in a pan. Fry the hamburger crumbly for about 5 minutes, then add the onion, carrot, sage and garlic. Stir in the tomato puree and roast briefly. Deglaze with tomatoes and cover, simmer for about 20 minutes until it is very viscous. Season the sauce with salt and pepper.

3. Prepare noodles in boiling salted water according to the package instructions. Clean broccoli, wash and divide into small florets. Cook in boiling salted water for about 5 minutes. Drain the pasta and broccoli, rinse with cold water and drain.

4. Meanwhile puree eggs, cottage cheese and cream, season with salt, pepper and nutmeg. Grate gouda cheese. Grease a round baking dish (about 24 cm Ø). Spread 2/3 of the pasta in the mold. From the other noodles edge. Pour 2/3 of the egg cream over the noodles and sprinkle with cheese. Put the meat sauce in the middle and place the broccoli on top. Pour the remaining egg cream over the macaroni cake to the edge, sprinkle with the remaining cheese. Bake in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for 30-40 minutes, eventually cover with foil.

Pasta casserole with chicken and rocket (Maccaroni and Cheese)

ingredients

500 g chicken fillet, salt, 300 g noodles, 1/2 tbsp oil, 5 slices of bacon, 1 onion, 5 tbsp butter, 3 tbsp flour, 500 ml milk, pepper, 1 tsp medium hot mustard, 150 g cheddar cheese, 100 g cherry tomatoes, 1 bunch of rocket, fat for the mold

preparation

1. Wash meat, dab dry, cook in boiling salted water for about 12 minutes. Remove meat and allow to cool. Cook noodles in boiling salted water according to the instructions. Streak a pan with oil. Whisk the bacon crisply under turning 3-4 minutes, remove.

2. Peel the onion and finely dice. Melt 3 tablespoons of butter in a saucepan over medium heat. Fry the onion in a glassy sauce. Dust the flour, sauté. Gradually add the milk, stirring constantly. Season with pepper, salt and mustard. Simmer over low heat for about 5 minutes. Drain the pasta and drain well. Grate the cheese, stir 3/4 under the béchamel sauce and allow to melt. Wash tomatoes, pat dry, halve. Rauke clean, wash and cut small pieces. Dice the chicken. Chop bacon.

3. Mix noodles, chicken, tomatoes, bacon, rocket and sauce, put in a greased casserole dish. Sprinkle cheese over it. Put 2 tablespoons butter in little flakes. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 15-20 minutes.

Macaroni casserole

Ingredients (4 people)

3 stalks of parsley, 20 g butter, 25 g flour, 200 ml milk, 250 ml vegetable broth, salt, pepper, grated nutmeg, 100 g gouda cheese, 400 g macaroni, 500 g broccoli, 100 g cooked ham, 100 g cherry tomatoes, 1 tin Vegetable corn, fat for the mold

preparation

1. Wash parsley, shake dry. Remove leaves from 2 stems and finely chop. Melt butter in a saucepan. Stir in the flour and sweat briefly. Add the milk and stock with stirring and simmer for 3-5 minutes. Season with salt, pepper and nutmeg. Rasp cheese. Add half of the cheese and chopped parsley to the sauce.

2. Prepare noodles in boiling salted water according to the package instructions. Cut broccoli into small florets and cook until salted in salted water for about 5 minutes. Dice the ham. Wash tomatoes and halve. Drain the noodles and quench briefly under cold water.

3. Grease the oval baking dish (20 x 35 cm). Lay the edge and bottom of the shape with macaroni. Pour half of the béchamel over the noodles. Drain corn. Mix vegetables and ham and place in the middle. Pour over the remaining sauce and sprinkle with the rest of the cheese.

4. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) bake for 30-40 minutes until golden brown. Remove the casserole from the oven and garnish with parsley.

Macaroni casserole with meatballs

Ingredients (4 people)

400 g short macaroni noodles, salt, 2 medium onions, 300 g mixed minced meat, 1 egg, 1 tbsp breadcrumbs, black pepper, 2 leeks, 2 tbsp oil, 2 tbsp tomato paste, 500 g lumpy tomatoes, 2 tsp dried italian herbs, 1 pinch of sugar, 100 g raclette cheese

preparation

1. Cook the macaroni in boiling salted water according to the instructions on the package. Peel the onions and finely dice them. Knead half of the onions with hack, egg and breadcrumbs, season with salt and pepper. Mold small meatballs. Drain pasta and drain. Clean and wash leeks and cut into rings.

2. Heat oil in a large pan. Roast meatballs in it for about 5 minutes. Add leek and fry briefly, take out. Fry the remaining onions in the frying fat. Add the tomato paste and sauté briefly. Add tomatoes and herbs and simmer for about 5 minutes. Season with salt, pepper and sugar.

3. Mix noodles with meatballs and leeks, place in a casserole dish. Distribute sauce over it. Sprinkle cheese over it. Bake in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for 15-20 minutes.

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