Best Fannys Italian Casserole Recipes

ITALIAN CASSEROLE

Italian Casserole image

We love meals that are easy to make and pack a punch of flavor. This is full of tomatoey flavor and has a great meaty taste throughout the dish. The bits of ooey, gooey cheese are perfect. Gail is right, it tastes like a cross between pizza and lasagna. So good!

Provided by Gail Welch

Time 45m

Number Of Ingredients 14

Ingredients

2 c rotini or any pasta
1 1/2 lb ground chuck
1/2 tsp salt or seasoned salt
1/2 tsp black pepper (coarse ground)
1 small white onion, chopped (optional)
2 1/2 c spaghetti sauce or pizza sauce
1 can(s) tomato paste (6 ounce)
1 can(s) tomato sauce (8 ounce)
1/2-1 tsp sugar
1/2 tsp garlic salt
1/2 tsp oregano leaves
2 c mozzarella cheese
20 slice pepperoni
2 Tbsp grated Parmesan cheese (optional)

Steps:

1. Preheat oven to 350 degrees. Cook rotini in boiling water 7-9 minutes. Drain and set aside.
2. While rotini is cooking, brown seasoned ground chuck (with salt and pepper) and onion (if desired).
3. Combine pasta, 2 cups of spaghetti sauce (or pizza sauce), tomato paste, tomato sauce, sugar, garlic salt, and oregano. Add beef mixture to pasta and sauce.
4. Pour 1/2 cup spaghetti sauce in bottom of 3 qt casserole dish. Pour half of beef and pasta mixture over sauce.
5. Top with 1 cup of mozzarella cheese. Then pour remaining meat and pasta mixture over top.
6. Add 1 cup of mozzarella cheese on top of meat mixture.
7. Place pepperoni slices on top of cheese and bake for 25-30 minutes until hot and pepperoni is somewhat crisp. Sprinkle with grated Parmesan cheese, if desired.

NONA'S ITALIAN PASTA CASSEROLE

Nona's Italian Pasta Casserole image

This is a recipe that my grandmother used to make every Thanksgiving. She used to stuff her turkey with it, but I've decided that I like it better just as a casserole. It's a family favorite.

Provided by Queenkungfu

Categories Cheese

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs ricotta cheese
1/2 lb mozzarella cheese, shredded
1 egg
1/4 cup parsley, chopped
1/2 small onion, chopped
1/2 stalk celery, finely chopped
1/4 lb vermicelli, cooked al dente
1/4 lb provolone cheese, sliced
1 cup shredded romano cheese or 1 cup parmesan cheese
1/2 lb mushroom, chopped into pieces
2 garlic cloves, minced
1/2 lb pancetta (italian bacon) or 1/2 lb Canadian bacon
1/2 lb ground sirloin
2 tablespoons olive oil
salt, pepper, and oregano (to personal taste)

Steps:

Preheat oven to 350 degrees.
Cut pacetta or Canadian bacon into pieces.
Break pasta in half and boil it until it's still a little hard.
Drain pasta and set aside.
In a skillet heat the olive oil.
Sauté celery, mushrooms, and onion until tender.
Add meat and spices and cook until meat is brown; set aside.
Mix all other ingredients in a large bowl.
Add to meat mixture and blend well.
Pour into a baking dish and cook until cheese is melted and pasta is thoroughly cooked (about 30 minutes).
Note: You may want to boil some extra pasta to serve with this because the dish by itself is very rich. The mushroom pieces should be sized to the cooks personal taste. I prefer bigger pieces while my mother likes smaller. Canadian bacon works just great.

ITALIAN-INSPIRED CASSEROLE

Italian-Inspired Casserole image

I come from a huge family, and it seems there is always a potluck occasion. No matter what time of year, this hearty, crowd-pleasing Italian casserole is always a hit. It's easy to make and serve. -Rita Goshaw, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 16-20 servings.

Number Of Ingredients 16

Ingredients

1-1/2 pounds bulk Italian sausage
1-1/2 pounds ground beef
1 cup chopped onion
1 cup chopped green pepper
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
1/2 cup water
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon garlic powder
2 cans (8-3/4 ounces each) whole kernel corn, drained
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 package (16 ounces) wide noodles, cooked and drained
8 ounces cheddar cheese, cut into strips

Steps:

In a Dutch oven over medium heat, cook sausage, beef, onion and green pepper until meat is no longer pink; drain. Add the tomato sauce, tomato paste, water and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add corn and olives. Cover and simmer for 5 minutes. Stir in noodles. , Pour into two greased 13-in. x 9-in. baking dishes. Top with cheese. Cover and bake at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 273 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 542mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.