24-hour Pasta Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
7 1/2 cups (3 jars) Italian herb pasta sauce (marinara sauce)1 lb UNcooked penne pasta2 c (8 oz) shredded Mozzarella cheese, divided1 16-oz carton cottage cheese1 10-oz pkg frozen chopped spinach - thawed, drained & squeezed dry1/4 c (1 oz) grated fresh Parmesan cheese1 1/2 tsp dried oregano1/4 tsp salt1/4 tsp pepper
serves 10
In large bowl, combine sauce & uncooked pasta.
In another bowl, combine 1 1/2 c of the Mozzarella with the remaining ingredients.
Layer 1/2 of the pasta/sauce mixture in bottom of 13 x 9" baking dish (sprayed with cooking spray).
Next layer all of the cheese/spinach mixture.
Top with rest of pasta/sauce and sprinkle with remaining 1/2 c Mozzarella.
Cover & refrigerate 24 hours. (note: I've fixed this in the morning and cooked it that night - it still works!)
To Bake: Preheat oven to 350 and bake, covered for 50 minutes… Then Uncover & bake an additional 10 minutes or til the cheese is browned.
Number of Servings: 10
Recipe submitted by SparkPeople user IRISHGIRL130.
In large bowl, combine sauce & uncooked pasta.
In another bowl, combine 1 1/2 c of the Mozzarella with the remaining ingredients.
Layer 1/2 of the pasta/sauce mixture in bottom of 13 x 9" baking dish (sprayed with cooking spray).
Next layer all of the cheese/spinach mixture.
Top with rest of pasta/sauce and sprinkle with remaining 1/2 c Mozzarella.
Cover & refrigerate 24 hours. (note: I've fixed this in the morning and cooked it that night - it still works!)
To Bake: Preheat oven to 350 and bake, covered for 50 minutes… Then Uncover & bake an additional 10 minutes or til the cheese is browned.
Number of Servings: 10
Recipe submitted by SparkPeople user IRISHGIRL130.
Nutritional Info Amount Per Serving
- Calories: 396.0
- Total Fat: 12.1 g
- Cholesterol: 17.2 mg
- Sodium: 1,409.5 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 4.0 g
- Protein: 23.3 g
Member Reviews