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Easy Weeknight Pasta Bake (Make One, Freeze One)

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 8 x 6-inch baking dishes
Ingredients Method Notes

Ingredients
  

  • 14.5–16 oz rotini or penne pasta Barilla Protein+ works well
  • 1 lb ground venison or ground beef, elk, turkey; omit for vegetarian
  • 2 24-oz jars pasta sauce Rao’s is a favorite
  • 1/2 cup shredded mozzarella or more to cover
  • 1/2 cup grated Parmesan or pecorino Romano or more to cover
  • Italian herbs to taste

Method
 

  1. Preheat oven to 350°F. Cook pasta in salted water until just shy of al dente, then drain.
  2. Brown the ground meat in a skillet until fully cooked, draining excess fat if necessary. Stir in both jars of sauce and Italian herbs.
  3. Toss pasta with sauce and divide between two 8 × 6-inch baking dishes. Sprinkle mozzarella and Parmesan or pecorino over each.
  4. Bake one dish for approximately 15 minutes, until hot and bubbly and the cheese is melted. Rest briefly before serving.
  5. Cool the second dish, cover tightly, label, and freeze for up to 2–3 months for best quality.

Notes

Refrigerated: Bake covered at 375°F for 25–30 minutes, then uncovered for 10–15 minutes. Frozen in a freezer-to-oven-safe foil pan: Bake covered at 375°F for 60–70 minutes, then uncovered 10–15 minutes until center reaches 165°F. Never place frozen Pyrex directly into a hot oven.