Baked Pasta Rings
This pasta casserole is crammed with flavor, texture, and cheesy goodness (you’ll be licking up every last bit). The tender pasta is tossed in a cheesy, herby marinara sauce, speckled with peas, and then baked under a blanket of more mozzarella cheese. And how cute are those rings? Reminds me of my childhood!
I’m obsessed with pasta rings! I grew up eating Spaghettio’s (especially after each orthodontist appointment when my teeth were in agony), so when I saw these at the store, I had to grab them. Pasta rings have a special place in my heart. If your store doesn’t carry them, any small-shaped pasta will work, including elbow macaroni, and medium shells.
You’ll love this easy marinara sauce for pasta. While your pasta cooks, we whip up a quick sauce of caramelized onions, garlic, basil, and oregano. Add a can of tomato sauce and an incredible marinara sauce is ready. Use it here, and anywhere else you want a finger-licking marinara sauce for pasta and many other things.
You can add protein to this vegetarian dish if desired. To add some heft and protein to this dish, add 1 pound of lean ground beef, ground chicken, or ground turkey to the casserole. Simply brown the meat in the pan before you add the onion and continue with the recipe as instructed.
Feel free to add more vegetables! I love the pop of green peas in this dish (and I’m a huge fan of combining pasta and peas in any preparation), but other veggies work here – either in addition to the peas, or to replace them. You can add corn, mixed vegetables, green beans, broccoli florets, and asparagus spears. When working with raw vegetables, cut them into bite-size pieces and blanch them in boiling water for about 2 minutes before adding to the casserole.
What should you serve with your Baked Pasta Rings? I love serving warm, crusty bread and a crisp green salad on the side. Add your favorite steamed, roasted or grilled vegetable (if desired) and the meal is complete).
Baked Pasta Rings
Ingredients
- 1 pound pasta rings, or small pasta of choice
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2-3 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes, or more/less to taste
- Salt and freshly ground black pepper
- 15- ounce can tomato sauce
- 1 cup frozen peas, kept frozen until ready to use
- 2 cups shredded mozzarella cheese, divided
- 1/4 cup grated parmesan cheese
Instructions
- Preheat the oven to 350 degrees. Coat a shallow baking dish with cooking spray.
- Cook the pasta according to the package directions, until al dente. Drain, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot and set aside.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the garlic, basil, oregano, crushed red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and cook for 30 seconds. Add the tomato sauce and bring to a simmer. Reduce the heat to low and simmer for 10 minutes (or until your pasta finishes cooking).
- Add the sauce and reserved pasta water to the pasta in the pot and stir to combine. Fold in the peas, 1 cup of the mozzarella cheese, and parmesan cheese. Mix well. Season to taste with salt and black pepper.
- Transfer the mixture to the prepared pan and top with the remaining mozzarella cheese.
- Bake, uncovered, for 15 minutes, until the cheese is bubbly. If desired, place the pan under the broiler to get the cheese golden.