This may look like your ordinary lasagna – but don’t be confused. It’s faster, easier and to some, maybe even tastier!


We tried the Easy Italian Pasta Bake last week and thought it was awesome although it was very bland. In its defense, I imagine they leave out all seasoning so people can add what they want or don’t have to worry about dietary problems. But recipes in our house need way more “oompf” if they’re going to pass the test.

I threw in some Italian seasoning oregano, salt, pepper and 3 cloves of garlic. Next time I will add a whole lot more or start with a sauce that I’ve customized already. Mushrooms would also be a nice touch or maybe even zucchini to give a bit more consistency to the sauce portion although it’s not really necessary. And hubby suggested baking the dish with ricotta mixed in instead of mozzarella over the top. I definitely like this idea and think it would also give a bit more moisture to the dish so will definitely try it or cottage cheese in there next time. The mozzarella just tends to harden and clump and then you don’t get to taste it with the rest of the pasta.

I will also freeze smaller portions of this meal (would have done so this time if we hadn’t eaten the second one on the following day) for quick, easy weekday meals when I don’t feel like cooking again.

Print Recipe
Easy Italian Pasta Bake
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. PREHEAT oven to 375°F. Brown meat in large skillet with spices and garlic; drain. Add pasta, sauce and half of the Parmesan cheese; mix well.
  2. SPOON into 13×9-inch baking dish. Top with mozzarella cheese and remaining Parmesan cheese.
  3. BAKE 20 min. or until heated through.
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