Alfredo Ricotta Tomato Casserole

This creamy Alfredo Ricotta Tomato Casserole blends rich Alfredo sauce tangy ricotta and sweet tomatoes with tender pasta for a cozy dinner the whole family loves Think layers of bubbly cheese and velvety sauce holding everything together and all you have to do is stir up a few pantry staples and bake It is perfectly satisfying for a busy weeknight or a treatment on a chilly Sunday evening

The first time I made this was for a friend recovering from surgery and it quickly became my regular contribution at potlucks Even my pickiest eater asks for second helpings and it is now a firm family favorite

Ingredients

• Pasta: Choose penne or rigatoni Tube shapes hold onto the creamy sauce Make sure your pasta is not overcooked since it will bake more in the oven Look for bronze-die pasta for a deeper bite
• Ricotta cheese: Gives the casserole its creamy tangy body Use whole milk ricotta for richer flavor Buy from the deli counter for the creamiest texture
• Alfredo sauce: Adds a luscious and savory layer Use a quality store-bought sauce or your own homemade version The better the sauce the better the casserole
• Shredded mozzarella cheese: Melts into stretchy deliciousness Sprinkle generously across the top Always choose whole-milk mozzarella for the best melt
• Grated Parmesan cheese: Provides nuttiness and sharpness Always freshly grate your own if possible to avoid additives
• Whole milk: Helps blend ricotta and Alfredo into an extra smooth sauce Whole milk intensifies richness but you can use two percent
• Canned diced tomatoes: Lend sweetness and acidity to cut through the cream Choose Italian or San Marzano tomatoes for brightest flavor Drain well to avoid a watery casserole
• Small onion: For savory balance Finely chopped and slow-sautéed builds deep sweetness
• Garlic: Nothing compares to fresh garlic Mince for maximum flavor distribution
• Fresh basil or dried basil: Brings the bright herby note that ties all the flavors together Fresh basil is best but dried works well in a pinch Select vibrant leaves without wilting spots
• Olive oil: Pure or extra virgin adds subtle richness and aids sautéing Use your best oil for the veggies
• Dried oregano: An earthy classic Italian flavor worth including Use fresh if you have it but dried works well in this bake
• Salt and black pepper: Basic seasonings to round everything out Use kosher salt and freshly ground pepper for best effect
• Red pepper flakes: An optional touch of mellow heat that balances the cheese If you like things a little spicy add a pinch

Instructions

Preheat and Prepare the Dish:

Set your oven to one ninety Celsius or three seventy five Fahrenheit Grease a nine by thirteen inch baking dish with olive oil or nonstick spray for easy cleanup

Cook the Pasta:

Bring a large pot of salted water to a rolling boil Add your penne or rigatoni and cook until just under al dente This means the pasta is still slightly firm It will finish cooking in the oven Drain well and set aside

Sauté the Aromatics:

Heat olive oil in a large skillet over medium heat Add finely chopped onion and cook gently for three to four minutes until translucent Stir in minced garlic and cook for one minute to bring out its fragrance without browning

Simmer the Tomato Sauce:

Stir in drained diced tomatoes dried oregano salt black pepper and a pinch of red pepper flakes if using Simmer the mixture for five minutes to concentrate flavors and thicken Fold in the basil at the very end for maximum flavor Fresh or dried both work

Blend the Creamy Sauce:

Combine ricotta Alfredo sauce and whole milk in a large mixing bowl Whisk until ultra smooth This step gives the casserole its luscious body

Combine and Layer:

Add cooked pasta tomato mixture and ricotta Alfredo blend to your prepared baking dish Use a spoon or spatula to mix thoroughly making sure every noodle is coated evenly

Add the Cheesy Topper:

Sprinkle mozzarella cheese and Parmesan cheese evenly over the entire casserole Try to cover the surface for a beautiful golden crust

Bake to Perfection:

Place the casserole in your oven uncovered Bake for twenty five to thirty minutes until the top is bubbly and golden Allow to rest for five minutes before cutting This helps everything set together

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My favorite part is always the browned cheesy crust Often my family will hover near the oven just waiting to scoop off that gooey top layer We have been known to fight over the corner pieces

Storage Tips

Leftovers of this casserole store beautifully in an airtight glass container in the fridge for up to four days To reheat gently microwave individual portions or cover and warm in a low oven About twenty minutes at one seventy Celsius works well Avoid reheating uncovered as the top can dry out

Ingredient Substitutions

If you need a gluten-free dish swap the pasta for your favorite certified gluten-free penne For a lighter touch use part skim ricotta and mozzarella but keep the Parmesan for flavor You can substitute marinara for Alfredo if you crave a more tomato-forward result or use half and half of each If you like extra veggies wilt baby spinach or diced bell peppers with the onions

Serving Suggestions

Serve this casserole alongside a crisp green salad tossed in vinaigrette Add warm garlic bread or focaccia to complete the meal It also makes a filling next-day lunch My kids especially love a side of steamed broccoli which stands up well to all the cheesy goodness

Cultural and Historical Context

This casserole is a true Italian-American comfort classic drawing on old world flavors but adapting for busy weeknights While traditional Alfredo is never baked or mixed with ricotta in Italy American kitchens have embraced the combination for extra creaminess Many casserole dishes emerged in the mid twentieth century as a way to stretch ingredients and make hearty family meals

Seasonal Adaptations

In spring and summer swap canned tomatoes for fresh cherry tomatoes sliced and roasted to bring out the sweetness In winter tuck in some roasted winter squash for a richer taste For a fall twist try adding sautéed mushrooms or even diced roasted butternut squash

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Sprinkle extra fresh herbs on top just before serving for bright flavor

Recipe Guide

→ Can I use a different pasta shape for this bake?

Yes, you can substitute penne or rigatoni with other short pasta varieties like ziti or fusilli for similar results.

→ How do I reheat leftovers for best texture?

Reheat portions in a preheated oven at 180°C (350°F) covered with foil until heated through, or microwave briefly.

→ Is it possible to make this dish gluten-free?

Absolutely, simply use your favorite gluten-free pasta and verify all other processed ingredients for allergens.

→ Can I add extra protein, like chicken?

Yes, stir in cooked shredded chicken or sautéed mushrooms before assembling the layers for added protein.

→ What’s the best type of Alfredo sauce to use?

Homemade Alfredo sauce delivers richer flavor, but store-bought versions work well for convenience.

→ What side dishes pair well with this casserole?

A crisp green salad and garlic bread complement the creamy texture and taste of the main dish beautifully.