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Sandra Lee's Italian-Style Parmesan-Pasta Casserole
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(8 rated)
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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. 


    • One 12-ounce package spaghetti
    • 2 cups milk, heavy cream or half-and-half
    • 1 ½ 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


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.