35+ Delicious Italian Casserole Recipes for Every Occasion

When it comes to comfort food, few cuisines do it better than Italian. From lasagna to baked ziti, Italian casseroles have a special place in the hearts of home cooks around the world.

These hearty, flavorful dishes often combine layers of pasta, cheese, meats, and savory sauces that come together in a bubbling, cheesy masterpiece.

Whether you’re cooking for a crowd or craving a family-friendly meal, Italian casseroles offer the perfect solution for satisfying appetites and creating lasting memories around the dinner table.

In this blog, we’ve curated over 35 Italian casserole recipes that bring the best of Italian comfort food straight to your kitchen.

Each recipe is crafted to be easy to prepare, full of rich flavors, and guaranteed to please everyone at the table.

35+ Delicious Italian Casserole Recipes for Every Occasion

From classic lasagna to innovative takes on traditional Italian dishes, these 35+ Italian casserole recipes offer something for every taste and occasion.

Whether you’re a beginner cook or an experienced chef, the versatility and simplicity of these casseroles will have you creating mouthwatering meals in no time.

So, get ready to indulge in cheesy, saucy, and absolutely irresistible casseroles that will make your next Italian dinner one to remember.

Whether it’s a cozy family dinner or a festive gathering with friends, these dishes promise to be the star of the meal.

So, grab your baking dish and let’s get cooking – Italy’s finest flavors are just a casserole away!

Baked Ziti with Italian Sausage

Baked Ziti with Italian Sausage is the ultimate Italian-American comfort food. This hearty casserole combines tender pasta, savory sausage, and a medley of cheeses baked to perfection. It’s a one-pan meal that’s ideal for feeding a crowd or prepping ahead for busy weeknights. With its rich tomato sauce and gooey cheese layers, this dish delivers all the classic Italian flavors you love.

Ingredients:

• 1 lb ziti pasta
• 1 lb Italian sausage (mild or hot, casings removed)
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes (optional)
• Fresh basil leaves for garnish

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook ziti until al dente. Drain and set aside.
2. Prepare the Sausage: In a large skillet, cook the Italian sausage over medium heat until browned. Add minced garlic and sauté for an additional minute. Stir in marinara sauce, Italian seasoning, and red pepper flakes (if using). Simmer for 5 minutes.
3. Mix the Ricotta Filling: In a bowl, combine ricotta cheese, egg, half the Parmesan cheese, and a pinch of salt. Mix well.
4. Assemble the Casserole: Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, layer half the cooked pasta, half the sausage sauce, dollops of the ricotta mixture, and half the mozzarella cheese. Repeat the layers, ending with mozzarella on top.
5. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.
6. Garnish and Serve: Let the casserole cool for 5 minutes before garnishing with fresh basil leaves.

This Baked Ziti with Italian Sausage is the perfect crowd-pleaser, blending bold flavors with cheesy goodness in every bite. It’s versatile enough to be customized with your favorite vegetables or extra spices. Serve with a side of garlic bread and a fresh salad for a complete Italian feast!

Chicken Parmesan Casserole

Chicken Parmesan Casserole is a deconstructed twist on the classic Italian dish. It features tender chunks of chicken, a tangy tomato sauce, and a crispy breadcrumb topping, all layered with melty cheese. This recipe simplifies the traditional version without sacrificing flavor, making it a fantastic option for weeknight dinners or family gatherings.

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cubed
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp salt
• ½ tsp black pepper
• Fresh parsley for garnish

Instructions:

1. Prepare the Chicken: Preheat oven to 375°F (190°C). Season chicken with salt, pepper, garlic powder, oregano, and basil. In a large skillet, heat olive oil over medium heat and cook chicken until golden on the outside (it will finish cooking in the oven).
2. Layer the Casserole: In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Add the cooked chicken, pour the remaining sauce over it, and sprinkle with mozzarella and Parmesan cheese.
3. Make the Topping: In a bowl, mix panko breadcrumbs with 1 tbsp olive oil and a pinch of oregano. Sprinkle the breadcrumb mixture evenly over the cheese layer.
4. Bake: Bake uncovered for 25-30 minutes, or until the chicken is fully cooked, the cheese is bubbly, and the breadcrumbs are golden.
5. Garnish and Serve: Let the casserole rest for 5 minutes before garnishing with fresh parsley.

This Chicken Parmesan Casserole is a comforting and satisfying dish that delivers all the flavors of the traditional recipe with half the effort. Serve it with spaghetti or a crusty loaf of Italian bread, and you’ve got a meal that’s sure to impress.

Vegetarian Eggplant Lasagna

Vegetarian Eggplant Lasagna is a wholesome, low-carb alternative to the classic lasagna, perfect for vegetarians or anyone looking to enjoy a lighter Italian casserole. This recipe swaps out traditional pasta for thinly sliced eggplant, layered with a robust marinara sauce and creamy ricotta. The result is a flavorful and hearty dish that doesn’t compromise on taste.

Ingredients:

• 2 large eggplants, sliced lengthwise into ¼-inch strips
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• Fresh parsley or basil for garnish

Instructions:

1. Prepare the Eggplant: Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil and season with salt and pepper. Arrange them on a baking sheet and roast for 15 minutes, flipping halfway through.
2. Mix the Ricotta Filling: In a bowl, combine ricotta cheese, egg, Italian seasoning, and half the Parmesan cheese. Mix until smooth.
3. Assemble the Lasagna: Lower oven temperature to 375°F (190°C). In a 9×13-inch baking dish, spread a layer of marinara sauce. Add a layer of roasted eggplant, followed by the ricotta mixture, marinara sauce, and mozzarella cheese. Repeat until all ingredients are used, finishing with mozzarella and Parmesan on top.
4. Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and golden.
5. Garnish and Serve: Let the lasagna cool slightly before garnishing with fresh parsley or basil.

This Vegetarian Eggplant Lasagna is a nutritious and flavorful casserole that’s perfect for vegetarians or anyone seeking a healthier option. Pair it with a crisp side salad and your favorite Italian wine for a complete and satisfying meal.

Italian Meatball Casserole

Italian Meatball Casserole is a hearty, all-in-one dish that combines the classic flavors of juicy meatballs, rich marinara sauce, and melted cheese. This casserole offers the essence of an Italian Sunday dinner without the hassle of frying. Perfect for weeknights or family gatherings, it pairs well with garlic bread or a fresh green salad.

Ingredients:

• 1 lb ground beef
• 1 lb ground pork
• 1 cup breadcrumbs
• 1 egg
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tsp Italian seasoning
• 1 tsp salt
• ½ tsp black pepper
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• Fresh basil for garnish

Instructions:

1. Prepare the Meatballs: Preheat oven to 375°F (190°C). In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, Parmesan cheese, garlic, Italian seasoning, salt, and pepper. Mix until well combined. Shape into golf ball-sized meatballs.
2. Bake the Meatballs: Arrange meatballs in a baking dish and bake for 15 minutes, or until partially cooked.
3. Assemble the Casserole: Remove the meatballs from the oven and pour marinara sauce over them. Sprinkle mozzarella cheese evenly on top.
4. Bake Again: Return the dish to the oven and bake for another 20 minutes, or until the meatballs are cooked through and the cheese is bubbly and golden.
5. Garnish and Serve: Garnish with fresh basil leaves and serve hot.

This Italian Meatball Casserole is a delightful comfort food that’s easy to make and universally loved. It’s a crowd-pleaser that offers the convenience of a casserole with the timeless appeal of Italian meatballs.

Spinach and Ricotta Stuffed Shells Casserole

Spinach and Ricotta Stuffed Shells Casserole is a vegetarian delight that’s both creamy and satisfying. Large pasta shells are filled with a rich spinach and ricotta mixture, nestled in marinara sauce, and topped with gooey cheese. This dish is elegant enough for dinner parties but simple enough for a weeknight meal.

Ingredients:

• 1 box jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup cooked spinach, chopped (fresh or frozen)
• ½ cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 egg
• 2 cups marinara sauce
• 1 tsp garlic powder
• ½ tsp nutmeg (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the Pasta: Preheat oven to 375°F (190°C). Cook jumbo shells in salted water until al dente. Drain and set aside to cool.
2. Prepare the Filling: In a bowl, mix ricotta cheese, cooked spinach, egg, Parmesan cheese, garlic powder, nutmeg, salt, and pepper. Stir until smooth.
3. Stuff the Shells: Spoon the ricotta mixture into each shell.
4. Assemble the Casserole: Spread a layer of marinara sauce in the bottom of a baking dish. Place stuffed shells in the dish and cover with the remaining marinara sauce. Sprinkle mozzarella cheese on top.
5. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is golden and bubbly.
6. Garnish and Serve: Garnish with fresh parsley and serve hot.

Spinach and Ricotta Stuffed Shells Casserole is a perfect balance of creamy and tangy flavors that’s both filling and nutritious. Serve it with a slice of crusty bread and enjoy a restaurant-quality Italian meal at home.

Italian Sausage and Polenta Casserole

Italian Sausage and Polenta Casserole is a rustic and hearty dish that brings together the creamy texture of polenta with the robust flavors of Italian sausage and marinara sauce. Topped with melted cheese, this casserole is a satisfying meal that celebrates the simplicity of traditional Italian cooking.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 2 cups marinara sauce
• 1 cup cornmeal (for polenta)
• 4 cups water or chicken broth
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tbsp butter
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the Polenta: In a medium saucepan, bring water or chicken broth to a boil. Gradually whisk in the cornmeal, reduce heat, and cook until thickened, about 10-15 minutes. Stir in butter, Parmesan cheese, and salt to taste.
2. Prepare the Sausage: In a skillet, cook Italian sausage until browned. Add marinara sauce and Italian seasoning. Simmer for 5 minutes.
3. Assemble the Casserole: Preheat oven to 375°F (190°C). Spread the cooked polenta evenly in a greased baking dish. Pour the sausage and marinara mixture on top. Sprinkle mozzarella cheese over the top.
4. Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
5. Garnish and Serve: Let the casserole cool slightly before garnishing with fresh parsley.

This Italian Sausage and Polenta Casserole is comfort food at its finest, blending creamy polenta with savory sausage and sauce. It’s an easy, crowd-pleasing dish that pairs beautifully with a simple green salad or roasted vegetables.

Italian Chicken Alfredo Casserole

Italian Chicken Alfredo Casserole is a creamy, rich dish that combines tender pieces of chicken, al dente pasta, and a luscious Alfredo sauce, all baked together until golden and bubbly. This casserole offers the flavors of a classic Chicken Alfredo but with the convenience and ease of a one-pan meal. Perfect for a cozy family dinner or when entertaining guests, this dish is both indulgent and comforting.

Ingredients:

• 2 cups cooked chicken breast, diced
• 12 oz penne pasta
• 3 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the Pasta: Preheat oven to 375°F (190°C). Cook the penne pasta according to package directions until al dente. Drain and set aside.
2. Prepare the Alfredo Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a simmer. Reduce heat and stir in Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Simmer for 5-7 minutes until the sauce thickens slightly.
3. Combine Chicken and Pasta: In a large mixing bowl, combine the cooked pasta, diced chicken, and Alfredo sauce. Stir until evenly coated.
4. Assemble the Casserole: Transfer the pasta and chicken mixture into a greased 9×13-inch baking dish. Top with shredded mozzarella cheese.
5. Bake: Bake uncovered for 20-25 minutes, or until the cheese is melted and golden.
6. Garnish and Serve: Garnish with fresh parsley and serve hot.

This Italian Chicken Alfredo Casserole is an indulgent and creamy meal that takes the classic Alfredo to the next level. It’s rich, flavorful, and perfect for feeding a crowd or as a comforting dinner after a long day. Pair with garlic bread and a green salad for a full Italian-inspired feast!

Italian Sausage and Peppers Casserole

Italian Sausage and Peppers Casserole is a flavorful and satisfying dish that brings together spicy Italian sausage, colorful bell peppers, onions, and a delicious tomato sauce, all baked together with cheese. This casserole is an easy, one-pan meal that delivers all the flavors of a traditional Italian sausage and peppers dish, making it a great choice for a weeknight dinner or a casual gathering.

Ingredients:

• 1 lb Italian sausage (mild or spicy), sliced
• 3 bell peppers (red, yellow, green), sliced
• 1 large onion, sliced
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the Sausage: Preheat oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add the sliced sausage and cook until browned, about 5-7 minutes. Remove the sausage from the skillet and set aside.
2. Sauté the Vegetables: In the same skillet, add the sliced bell peppers, onions, and minced garlic. Cook until the vegetables are tender, about 8-10 minutes.
3. Combine the Ingredients: Add the cooked sausage back into the skillet with the vegetables. Pour in the marinara sauce, oregano, and Italian seasoning. Stir to combine and bring to a simmer.
4. Assemble the Casserole: Transfer the sausage and pepper mixture into a greased 9×13-inch baking dish. Sprinkle mozzarella and Parmesan cheese on top.
5. Bake: Bake uncovered for 20 minutes, or until the cheese is melted and bubbly.
6. Serve: Let the casserole cool slightly before serving.

This Italian Sausage and Peppers Casserole is a bold and satisfying dish that brings classic Italian flavors into a simple, one-pan meal. With its rich sausage, vibrant peppers, and melty cheese, it’s sure to be a hit at any table. Pair with a crisp salad or some crusty bread for a complete meal.

Pasta alla Caprese Casserole

Pasta alla Caprese Casserole is a fresh and vibrant dish that captures the essence of a Caprese salad in a warm, cheesy pasta casserole. Featuring tender pasta, juicy tomatoes, creamy mozzarella, fresh basil, and a drizzle of balsamic glaze, this casserole is a perfect balance of flavors. It’s an ideal meal for summertime or when you’re craving a light yet satisfying Italian-inspired dish.

Ingredients:

• 12 oz penne or rigatoni pasta
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• ½ cup fresh basil leaves, torn
• 1 cup marinara sauce
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook the Pasta: Preheat oven to 375°F (190°C). Cook the pasta according to package directions until al dente. Drain and set aside.
2. Combine the Ingredients: In a large mixing bowl, combine the cooked pasta, cherry tomatoes, fresh mozzarella, and torn basil. Add marinara sauce, olive oil, balsamic vinegar, salt, and pepper. Stir until evenly mixed.
3. Assemble the Casserole: Transfer the pasta mixture into a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese.
4. Bake: Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
5. Serve: Let the casserole rest for 5 minutes before serving. Drizzle with extra balsamic glaze and garnish with fresh basil.

Pasta alla Caprese Casserole is a bright and flavorful dish that combines the best elements of Italian cuisine in one simple casserole. With the combination of fresh tomatoes, mozzarella, and basil, this dish feels like summer on a plate, making it perfect for any occasion. Serve with a side of garlic bread and enjoy the delightful burst of fresh flavors!

Italian Zucchini Parmesan Casserole

Italian Zucchini Parmesan Casserole is a flavorful and satisfying dish that takes the classic flavors of eggplant Parmesan and swaps in fresh zucchini for a lighter twist. This casserole layers zucchini slices with marinara sauce, Parmesan, and mozzarella cheese, all baked together to create a rich, cheesy, and savory meal. It’s a perfect way to enjoy a vegetable-packed dish that’s comforting yet nutritious.

Ingredients:

• 4 medium zucchinis, sliced
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup breadcrumbs
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Prepare the Zucchini: Preheat the oven to 375°F (190°C). Slice the zucchini into thin rounds. Lightly salt the zucchini slices and let them sit for 10 minutes to release excess moisture. Pat them dry with a paper towel.
2. Assemble the Casserole: In a greased 9×13-inch baking dish, spread a thin layer of marinara sauce. Layer the zucchini slices on top, followed by a sprinkle of Parmesan cheese, mozzarella cheese, and breadcrumbs. Repeat the layers, ending with a top layer of cheese and breadcrumbs.
3. Bake: Drizzle the top with olive oil and bake for 25-30 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
4. Serve: Let the casserole rest for 5 minutes before serving. Garnish with fresh basil leaves.

This Italian Zucchini Parmesan Casserole is an excellent alternative to traditional pasta dishes, offering a lighter but equally satisfying meal. The layers of cheese and marinara sauce complement the zucchini perfectly, creating a savory dish that’s perfect for any occasion. Enjoy it as a main dish or as a side to complement a protein like grilled chicken or roasted pork.

Italian Baked Penne with Sausage and Ricotta

Italian Baked Penne with Sausage and Ricotta is a hearty and comforting casserole filled with flavorful Italian sausage, creamy ricotta cheese, and tender pasta. This casserole is baked to perfection with a rich marinara sauce and a melted cheese topping, making it an ideal dish for family gatherings, potlucks, or a weeknight dinner. The combination of sausage and ricotta adds a deliciously savory and creamy depth to this classic Italian pasta bake.

Ingredients:

• 12 oz penne pasta
• 1 lb Italian sausage, casing removed
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the Pasta: Preheat oven to 375°F (190°C). Cook the penne pasta according to package directions until al dente. Drain and set aside.
2. Cook the Sausage: In a large skillet, heat olive oil over medium heat. Add the Italian sausage and garlic, cooking until the sausage is browned and fully cooked, about 7-10 minutes.
3. Combine the Ingredients: In a large mixing bowl, combine the cooked pasta, sausage mixture, marinara sauce, ricotta cheese, and half of the mozzarella and Parmesan cheese. Stir until well mixed.
4. Assemble the Casserole: Transfer the pasta mixture into a greased 9×13-inch baking dish. Top with the remaining mozzarella and Parmesan cheese.
5. Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Serve: Let the casserole cool slightly before serving.

This Italian Baked Penne with Sausage and Ricotta is a rich and comforting dish that combines the savory flavors of Italian sausage and the creamy goodness of ricotta cheese. The melted cheese on top adds a perfect finishing touch to this satisfying casserole. It’s a great option for a family dinner or to serve at your next gathering, and it pairs wonderfully with a simple green salad and garlic bread.

Italian Eggplant and Mushroom Casserole

Italian Eggplant and Mushroom Casserole is a vegetarian-friendly dish that combines the earthy flavors of eggplant and mushrooms with rich marinara sauce and melted cheese. This casserole is a great way to enjoy hearty vegetables in a comforting, Italian-inspired meal. The combination of tender vegetables, savory sauce, and bubbling cheese makes this casserole a delightful and satisfying main or side dish.

Ingredients:

• 2 medium eggplants, sliced
• 2 cups mushrooms, sliced
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Prepare the Vegetables: Preheat oven to 375°F (190°C). Slice the eggplants and mushrooms. Salt the eggplant slices and let them sit for 10 minutes to draw out moisture. Pat dry with a paper towel.
2. Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the eggplant slices and cook for about 5-7 minutes, until they begin to soften. Add the mushrooms and cook for an additional 5 minutes, until tender.
3. Assemble the Casserole: In a greased 9×13-inch baking dish, spread a layer of marinara sauce. Arrange a layer of eggplant and mushroom mixture on top. Sprinkle with Parmesan and mozzarella cheese. Repeat the layers, ending with cheese on top.
4. Bake: Bake uncovered for 20-25 minutes, or until the cheese is melted and golden.
5. Serve: Garnish with fresh basil and serve hot.

This Italian Eggplant and Mushroom Casserole is a flavorful and satisfying way to enjoy vegetables. The rich marinara sauce and melted cheese bring everything together into a comforting dish that’s perfect for any occasion. Serve it with a fresh side salad or some crusty bread to make it a complete meal that everyone will enjoy.

Italian Spinach and Ricotta Stuffed Shells Casserole

Italian Spinach and Ricotta Stuffed Shells Casserole is a delicious twist on the traditional stuffed shells dish. Large pasta shells are filled with a creamy mixture of ricotta cheese, spinach, and Italian seasonings, then smothered in marinara sauce and baked with a generous layer of melted mozzarella cheese. This casserole is an excellent choice for a family-friendly meal, offering both flavor and comfort in every bite.

Ingredients:

• 12 large pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 egg
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook the Shells: Preheat oven to 375°F (190°C). Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
2. Prepare the Filling: In a bowl, combine the ricotta cheese, chopped spinach, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth and well combined.
3. Stuff the Shells: Stuff each pasta shell with the ricotta and spinach mixture and place them in a greased 9×13-inch baking dish.
4. Assemble the Casserole: Pour the marinara sauce over the stuffed shells. Sprinkle with mozzarella and Parmesan cheese.
5. Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Serve: Let the casserole rest for 5 minutes before serving.

This Italian Spinach and Ricotta Stuffed Shells Casserole is a comforting, cheesy, and flavorful dish that will impress everyone at the table. The combination of creamy ricotta, hearty spinach, and marinara sauce creates a satisfying meal that’s perfect for any occasion. Serve with garlic bread and a simple salad to round out this Italian-inspired dinner.

Italian Meatball and Polenta Casserole

Italian Meatball and Polenta Casserole is a savory dish that combines juicy homemade meatballs, creamy polenta, and marinara sauce, all baked together with a layer of gooey mozzarella cheese. This casserole brings together the comforting textures of soft polenta and hearty meatballs, topped with melty cheese for an indulgent meal. It’s a fantastic option for feeding a crowd or for a cozy family dinner.

Ingredients:

• 1 lb ground beef
• 1 egg
• ½ cup breadcrumbs
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup polenta
• 2 cups water
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tbsp olive oil

Instructions:

1. Make the Meatballs: Preheat oven to 375°F (190°C). In a bowl, combine the ground beef, egg, breadcrumbs, oregano, garlic powder, salt, and pepper. Roll the mixture into meatballs and place them on a baking sheet. Bake for 15-20 minutes, or until cooked through.
2. Prepare the Polenta: In a saucepan, bring water to a boil. Gradually stir in the polenta and reduce the heat to low. Cook, stirring constantly, until the polenta thickens and becomes creamy (about 5-7 minutes). Remove from heat and stir in salt and pepper.
3. Assemble the Casserole: In a greased 9×13-inch baking dish, spread a layer of cooked polenta. Top with the meatballs and marinara sauce. Sprinkle with mozzarella and Parmesan cheese.
4. Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
5. Serve: Let the casserole cool for 5 minutes before serving.

This Italian Meatball and Polenta Casserole is a hearty and satisfying dish that combines classic Italian flavors in a fresh and comforting way. The creamy polenta and savory meatballs create a rich and fulfilling meal that’s perfect for a cozy dinner. Serve with a side of roasted vegetables or a simple salad for a complete Italian-inspired feast.

Italian Baked Risotto Casserole

Italian Baked Risotto Casserole offers all the creamy, comforting goodness of traditional risotto but with the convenience of a casserole. This dish combines Arborio rice, savory chicken, and a rich Parmesan cream sauce, all baked together to create a golden, crispy top with a creamy interior. It’s a delicious and hearty meal that’s perfect for a crowd or for a special family dinner.

Ingredients:

• 1 ½ cups Arborio rice
• 1 lb chicken breast, cooked and shredded
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the Risotto: Preheat oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened (about 3-4 minutes). Add the Arborio rice and cook, stirring constantly, for 2 minutes.
2. Add the Liquids: Gradually add the chicken broth, one cup at a time, stirring constantly until the liquid is absorbed before adding more. Once all the broth has been added and absorbed, stir in the heavy cream, cooked chicken, Parmesan cheese, thyme, salt, and pepper.
3. Assemble the Casserole: Transfer the risotto mixture into a greased 9×13-inch baking dish.
4. Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and crispy.
5. Serve: Garnish with fresh parsley and serve hot.

This Italian Baked Risotto Casserole takes the classic comfort of risotto and turns it into an easy-to-make casserole. The creamy, cheesy interior and crispy top make this a satisfying dish that’s sure to impress. Whether you’re serving it as a main course or as a side dish, this casserole will be a hit with anyone who enjoys a rich, flavorful meal.

Note: More recipes are coming soon!