Comfort food at its finest! Who doesn’t love a warm, gooey, cheesy casserole straight from the oven? When it comes to satisfying our cravings for rich and comforting meals, few cuisines do it better than Italian. And what’s more Italian than a creamy casserole packed with pasta, cheese, and savory sauce?
In this article, we’re excited to share 20 of the creamiest, most mouthwatering Italian casserole recipes that will become staples in your kitchen. From classic baked ziti to creative twists featuring spinach, ricotta, and even pumpkin, these casseroles are sure to please even the pickiest eaters. So grab a fork and let’s dive into the world of creamy Italian comfort food!
Classic Italian Sausage and Cheese Baked Ziti Casserole
A hearty and flavorful casserole that combines the best of Italy – tender ziti pasta, rich sausage, and melted mozzarella cheese.
Ingredients:
– 1 pound ziti pasta
– 1 pound sweet Italian sausage, casings removed
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook ziti pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook Italian sausage over medium-high heat until browned, breaking up with a spoon as it cooks.
4. Add marinara sauce and stir to combine. Bring to a simmer and let cook for 2-3 minutes.
5. In a large bowl, combine cooked ziti pasta, sausage mixture, and olive oil. Season with salt and pepper to taste.
6. Transfer the mixture to a 9×13-inch baking dish and top with shredded mozzarella cheese and grated Parmesan cheese.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Spinach and Ricotta Stuffed Shells Casserole
Spinach and Ricotta Stuffed Shells Casserole Recipe
A creamy, cheesy twist on traditional stuffed shells, this casserole combines the flavors of spinach, ricotta, and Parmesan with a delicious pasta shell.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 1 cup shredded Parmesan cheese
– 1/2 cup grated mozzarella cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package directions. Drain and set aside.
3. In a mixing bowl, combine spinach, ricotta, Parmesan, mozzarella, and egg. Season with salt and pepper to taste.
4. Stuff each cooked pasta shell with the spinach-ricotta mixture.
5. Place stuffed shells in a 9×13 inch baking dish and drizzle with olive oil.
6. Bake for 30 minutes or until golden brown and heated through.
Cooking Time: 30 minutes
Chicken Parmesan Pasta Bake with Mozzarella
This hearty pasta bake combines the flavors of Italy with a satisfying twist: tender chicken, creamy mozzarella cheese, and crispy pasta. Perfect for a comforting weeknight dinner or a weekend treat.
Ingredients:
– 8 oz pasta of your choice (e.g., penne, fusilli)
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente.
3. In a separate pan, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
4. Combine cooked pasta, marinara sauce, and chicken in a large bowl.
5. Transfer the mixture to a baking dish and top with mozzarella cheese.
6. Sprinkle Parmesan cheese on top and season with salt and pepper.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Eggplant and Mozzarella Layered Casserole
This classic Italian-inspired casserole is a flavorful and satisfying vegetarian dish that’s perfect for a weeknight dinner or special occasion. With the rich flavors of roasted eggplant, creamy mozzarella, and tangy tomato sauce, this recipe is sure to become a new favorite.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 12 oz fresh mozzarella cheese, sliced
– 2 cups marinara sauce
– 1 cup grated Parmesan cheese
– 1 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast eggplant slices in a single layer on a baking sheet with 1 tbsp olive oil, salt, and pepper until tender, about 20-25 minutes.
3. In a separate baking dish, spread a thin layer of marinara sauce. Arrange a layer of roasted eggplant slices on top, followed by a layer of mozzarella cheese.
4. Repeat steps 2-3 until all ingredients are used, finishing with a layer of mozzarella cheese on top.
5. Sprinkle Parmesan cheese over the top and bake for an additional 10-15 minutes, or until golden brown.
6. Let rest for 5 minutes before serving.
Cooking Time: 30-40 minutes
Four-Cheese Lasagna with Homemade Marinara
Elevate your lasagna game with this rich and creamy four-cheese masterpiece, paired with a homemade marinara sauce that’s bursting with fresh flavor.
Ingredients:
– 8-10 lasagna noodles
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup crumbled blue cheese (such as Gorgonzola or Roquefort)
– 1 pound ground beef
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 2 cups marinara sauce (homemade or store-bought)
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stir in homemade marinara sauce and bring to a simmer. Season with salt and pepper to taste.
6. In a large bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, and blue cheese. Mix well.
7. Assemble lasagna by spreading a layer of meat sauce on the bottom of a 9×13-inch baking dish, followed by a layer of noodles, then a layer of cheese mixture, and finally a sprinkle of shredded mozzarella cheese. Repeat for three layers, finishing with a layer of cheese and mozzarella.
8. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Cooking Time: 40-50 minutes
Tuscan White Bean and Sausage Casserole
This hearty casserole combines the rich flavors of Italy with the comfort of a warm, satisfying meal. Tender white beans, savory sausage, and melted mozzarella cheese come together in a dish that’s perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound dried cannellini beans, soaked overnight and drained
– 2 Italian sausage links, casings removed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup olive oil
– Salt and pepper to taste
– 8 ounces mozzarella cheese, shredded
Instructions:
1. Preheat oven to 375°F.
2. Cook sausage in a skillet over medium-high heat, breaking up with spoon as it cooks, until browned and cooked through.
3. Add onion and garlic to the skillet; cook until softened.
4. Drain beans and add to the skillet along with chicken broth, diced tomatoes, and olive oil. Simmer for 10 minutes.
5. Transfer bean mixture to a 9×13-inch baking dish; top with sausage and mozzarella cheese.
6. Bake for 30-35 minutes or until cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Baked Gnocchi with Pesto and Cherry Tomatoes
Elevate your pasta game with this simple yet impressive baked gnocchi recipe, featuring a rich pesto sauce and sweet cherry tomatoes.
Ingredients:
– 1 (16 oz) package of gnocchi
– 1/4 cup pesto sauce
– 2 cups cherry tomatoes, halved
– 1/2 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook gnocchi according to package instructions; drain and set aside.
3. In a large bowl, combine cooked gnocchi, pesto sauce, and cherry tomatoes. Toss until the gnocchi are well coated.
4. Transfer the mixture to a baking dish and top with shredded mozzarella cheese.
5. Bake for 20-25 minutes or until the cheese is melted and bubbly.
6. Remove from oven and season with salt and pepper to taste.
7. Garnish with fresh basil leaves and serve hot.
Cooking Time: 20-25 minutes
Meatball and Rigatoni Bake in Creamy Alfredo
This hearty pasta bake combines tender meatballs with rigatoni, creamy Alfredo sauce, and a blend of melted cheeses. Perfect for a comforting weeknight dinner or special occasion.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup rigatoni pasta
– 2 cups Alfredo sauce (homemade or store-bought)
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, oregano, salt, and pepper. Mix well with your hands until just combined. Form into meatballs (about 20-25).
3. Cook rigatoni pasta according to package instructions. Drain and set aside.
4. In a large skillet, combine Alfredo sauce and cooked meatballs. Simmer over medium heat for 5-7 minutes or until heated through.
5. In a 9×13-inch baking dish, combine cooked rigatoni, meatball mixture, and shredded mozzarella cheese.
6. Top with grated Parmesan cheese and bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Sun-Dried Tomato and Artichoke Pasta Casserole
A flavorful and satisfying casserole perfect for a weeknight dinner or special occasion, combining the rich flavors of sun-dried tomatoes and artichokes with pasta and melted mozzarella.
Ingredients:
– 8 oz. pasta (such as penne or rigatoni)
– 2 cups cherry tomatoes, halved
– 1 cup sun-dried tomatoes, chopped
– 1 can (14 oz.) artichoke hearts, drained and chopped
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add cherry tomatoes, sun-dried tomatoes, and artichoke hearts to the skillet. Cook for an additional 2-3 minutes.
5. Combine cooked pasta, tomato mixture, mozzarella cheese, and Parmesan cheese in a large bowl. Season with salt and pepper to taste.
6. Transfer the pasta mixture to a 9×13-inch baking dish and top with additional mozzarella cheese.
7. Bake for 25-30 minutes or until golden brown.
Prosciutto and Asparagus Farfalle Bake
A flavorful and elegant pasta dish perfect for a special occasion or a cozy night in. This Prosciutto and Asparagus Farfalle Bake combines the sweetness of asparagus with the savory goodness of prosciutto, all wrapped up in a creamy sauce.
Ingredients:
– 8 oz farfalle pasta
– 6 oz fresh asparagus, trimmed
– 4 slices prosciutto, chopped
– 2 tbsp olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook farfalle pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add prosciutto and cook until crispy, about 3-4 minutes. Remove from heat and set aside.
4. In the same skillet, add asparagus, onion, and garlic. Cook until asparagus is tender, about 5 minutes.
5. In a large bowl, combine cooked pasta, prosciutto mixture, Parmesan cheese, and heavy cream. Season with salt and pepper to taste.
6. Transfer the pasta mixture to a baking dish and bake for 15-20 minutes or until golden brown.
Cooking Time: 30-40 minutes
Pumpkin and Sage Ravioli Casserole
This casserole combines the flavors of fall with the convenience of a one-dish meal. Fresh pumpkin, sage, and ravioli come together in a creamy, cheesy masterpiece that’s sure to become a new family favorite.
Ingredients:
– 1 package cheese-filled ravioli
– 1 cup cooked, mashed pumpkin
– 2 tablespoons butter
– 1/4 cup chopped fresh sage
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add mashed pumpkin and cook until heated through.
3. Stir in chopped sage and season with salt and pepper.
4. In a separate pot of boiling water, cook ravioli according to package instructions.
5. In a 9×13-inch baking dish, combine cooked ravioli, pumpkin mixture, and cheddar cheese. Pour in heavy cream.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Chicken Alfredo and Spinach Stuffed Shells
Experience the ultimate comfort food fusion with this recipe, combining rich chicken alfredo sauce with spinach-filled pasta shells.
Ingredients:
– 1 pound jumbo pasta shells
– 2 cups cooked chicken breast, shredded
– 1 cup fettuccine alfredo sauce (homemade or store-bought)
– 1/4 cup chopped fresh spinach
– 1 cup ricotta cheese
– 1 egg, beaten
– Salt and pepper to taste
– Grated Parmesan cheese, for serving
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions; set aside.
3. In a mixing bowl, combine cooked chicken, alfredo sauce, spinach, ricotta cheese, and egg; mix well.
4. Stuff each pasta shell with the chicken-spinach mixture, placing them in a baking dish as you go.
5. Cover with aluminum foil and bake for 25 minutes.
6. Remove foil and top with Parmesan cheese; return to oven for an additional 5-7 minutes or until golden brown.
7. Serve hot and enjoy!
Cooking Time: 30-35 minutes
Roasted Garlic and Mushroom Cannelloni Bake
Roasted Garlic and Mushroom Cannelloni Bake: A rich and savory pasta dish that’s perfect for a cozy night in. This recipe combines the creamy flavors of roasted garlic and mushrooms with tender cannelloni, wrapped in a crispy golden brown crust.
Ingredients:
– 12-16 lasagna noodles
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 cloves roasted garlic, minced
– 1 cup sautéed mushrooms (button or cremini)
– 1 egg, beaten
– Salt and pepper to taste
– 1 cup breadcrumbs
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a mixing bowl, combine ricotta cheese, Parmesan cheese, roasted garlic, and sautéed mushrooms. Mix well.
4. Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
5. Spread half of the cheese mixture over the noodles, followed by half of the shredded mozzarella cheese.
6. Repeat layers, ending with a layer of mozzarella cheese and breadcrumbs mixed with olive oil.
7. Bake for 30-35 minutes or until golden brown. Let it rest for 10-15 minutes before serving.
Cooking Time: 30-35 minutes
Spicy Arrabbiata Penne Casserole with Pancetta
This Spicy Arrabbiata Penne Casserole with Pancetta is a creative twist on traditional pasta bakes. The combination of spicy arrabbiata sauce, crispy pancetta, and creamy ricotta cheese creates a rich and satisfying dish.
Ingredients:
– 12 oz penne pasta
– 2 tablespoons olive oil
– 6 slices pancetta, diced
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup arrabbiata sauce
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook penne pasta according to package instructions. Drain and set aside.
3. In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
4. In the same skillet, add olive oil, onion, and garlic. Cook until onion is translucent.
5. Add crushed tomatoes, arrabbiata sauce, salt, and pepper to the skillet. Stir well.
6. In a large bowl, combine cooked penne pasta, tomato sauce mixture, and ricotta cheese. Mix well.
7. Transfer the mixture to a 9×13-inch baking dish. Top with crispy pancetta and Parmesan cheese.
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 35-40 minutes
Caprese Orzo Bake with Fresh Basil
A flavorful and colorful twist on a classic Caprese salad, this Caprese Orzo Bake combines the creaminess of melted mozzarella with the sweetness of fresh tomatoes and basil.
Ingredients:
– 1 cup orzo
– 2 cups water
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 8 ounces fresh mozzarella cheese, sliced
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook orzo according to package instructions using 2 cups water. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
4. Add diced tomatoes and cook until liquid has reduced slightly, about 5 minutes.
5. In a large bowl, combine cooked orzo, tomato mixture, and sliced mozzarella cheese. Season with salt and pepper to taste.
6. Transfer the mixture to a 9×13-inch baking dish and top with chopped basil.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Pesto Chicken and Tortellini Casserole
A creamy and flavorful casserole that combines the richness of pesto with the comfort of chicken, tortellini, and melted mozzarella cheese. This dish is perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 8 ounces cheese-filled tortellini
– 1/4 cup pesto sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook tortellini according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove from heat and set aside.
4. In a separate bowl, combine pesto sauce and shredded mozzarella cheese.
5. In a 9×13-inch baking dish, create a layer of tortellini, followed by a layer of chicken, and then a layer of the pesto-mozzarella mixture. Repeat until all ingredients are used, ending with a layer of pesto-mozzarella on top.
6. Sprinkle Parmesan cheese over the top and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Baked Spaghetti with Meat Sauce and Ricotta
Elevate your spaghetti game with this hearty baked pasta dish that combines the richness of meat sauce, the creaminess of ricotta cheese, and the comfort of a warm oven.
Ingredients:
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 28 oz can crushed tomatoes
– 1 cup spaghetti
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook spaghetti according to package directions. Drain and set aside.
3. In a large skillet, cook ground beef and onion until browned. Add garlic, crushed tomatoes, salt, and pepper. Simmer for 10 minutes.
4. In a separate bowl, combine cooked spaghetti, meat sauce, and ricotta cheese. Mix well.
5. Transfer the pasta mixture to a baking dish and top with Parmesan cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
7. Garnish with chopped basil leaves, if desired.
Cooking Time: 25-30 minutes
Vegetable and Polenta Layered Casserole
A hearty, comforting casserole that combines the creamy texture of polenta with a colorful medley of roasted vegetables.
Ingredients:
– 1 cup polenta
– 2 cups water
– 1 tablespoon olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 medium zucchinis, sliced
– 1 medium bell pepper, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook polenta according to package instructions using 2 cups of water.
3. In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, zucchinis, and bell pepper; cook until tender, about 5 minutes.
4. In a separate bowl, combine cooked polenta, diced tomatoes, and cheddar cheese.
5. Grease a 9×13-inch baking dish with cooking spray. Create layers of the vegetable mixture, followed by the polenta mixture, repeating this process two times, ending with a layer of polenta on top.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Italian Sausage and Peppers Baked Rigatoni
A hearty and flavorful one-pot meal that combines the sweetness of bell peppers with the savory taste of Italian sausage, all wrapped up in a rich tomato sauce and served over al dente rigatoni.
Ingredients:
– 1 lb Italian sausage, casings removed
– 2 large bell peppers, sliced
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup chicken broth
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 lb rigatoni pasta
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook sausage in a large skillet over medium-high heat, breaking up with a spoon as it cooks, until browned and cooked through.
3. Add bell peppers, garlic, crushed tomatoes, chicken broth, oregano, salt, and pepper to the skillet. Stir to combine.
4. Bring mixture to a simmer; then transfer to a 9×13-inch baking dish.
5. Add rigatoni pasta to the baking dish, stirring to combine with the sauce.
6. Cover dish with aluminum foil and bake for 30 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes or until cheese is melted and bubbly (if using).
8. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 40-45 minutes
Creamy Tuscan Chicken and Tortellini Bake
A rich and satisfying one-dish meal that combines the flavors of Italy with a creamy twist. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (14.5 oz) diced tomatoes
– 1 cup heavy cream
– 2 cloves garlic, minced
– 1 tsp dried basil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 12-15 cheese-filled tortellini
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook tortellini according to package instructions.
3. In a large skillet, sauté chicken and garlic until cooked through.
4. Add diced tomatoes, heavy cream, basil, salt, and pepper. Stir to combine.
5. Transfer mixture to a baking dish and top with cooked tortellini, mozzarella cheese, and Parmesan cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in the comforting flavors of Italy with these 20 creamy casserole recipes! From classic baked ziti and lasagna to innovative twists like pumpkin ravioli and vegetable polenta, there’s something for every pasta lover. Each dish is packed with rich cheese, savory meats, and fresh herbs, making them perfect for cozy nights in or family gatherings. Whether you’re a comfort food enthusiast or just looking for new dinner ideas, this collection of Italian casserole recipes is sure to satisfy your cravings.
