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Sandra Lee's Italian-Style Parmesan-Pasta Casserole

COOK TIME
20 mins
PREP TIME
5 mins
SERVINGS
4
RATE THIS RECIPE
(8)
Make Sandra Lee's easy, cheesy caserole.
Make Sandra Lee's easy, cheesy caserole.TODAY
COOK TIME
20 mins
PREP TIME
5 mins
SERVINGS
4
RATE THIS RECIPE
(8)

Ingredients

  • 1 (12-ounce) package spaghetti
  • 2 cups milk, heavy cream or half and half
  • cups shredded (or finely chopped) mozzarella cheese
  • 1/2 cup grated or shredded parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1 cup Italian seasoned breadcrumbs
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Salt and pepper, to taste
  • Chef notes

    I created this dish for myself after having an extraordinary pasta dinner at a swank New York City restaurant. I typically make this casserole with leftover baked ham, but always like to make a meatless version for those who don't eat meat. Topped with toasty Italian breadcrumbs and smothered in melted cheese, this tender noodle casserole will knock your socks off.

    Swap Option: Substitute milk, heavy cream or half-and-half for jarred Alfredo sauce. Use whatever pasta you like, or you may substitute cheeses for provolone and/or pepper jack. 

    Preparation

    1.

    Preheat your oven to 375 F.

    2.

    Grease your casserole dish and set aside.

    3.

    Cook pasta per package instructions, drain and set aside.

    4.

    In a large pot, melt butter, add milk (or heavy cream or half-and-half) and bring to a simmer on medium heat. Add cheeses and Italian seasoning; then salt and pepper, to taste.

    5.

    In a medium-sized bowl, toss breadcrumbs with olive oil and combine thoroughly. Add more Italian seasoning, if desired.

    6.

    Gently toss cooked and drained pasta cheese mixture. Transfer to a baking dish, top pasta with bread crumb mixture evenly. Bake for 5 minutes, or until top becomes crispy and golden.