Pandemic Pasta Trio Casserole
Three types of pasta layered in different cheeses and sauces were the main ingredients for this Pandemic Pasta. Ricotta and Parmesan Cheese were topped with pesto and marina. The pasta used was lasagna, penne and fettuccini. Not bad for cleaning out the pantry!
My husband and 2 sons decided to go out back and play a round of golf. Our course has opened up to pull carts only. They have been itching to swing the clubs for a while and the three of us girls were left to our own devices.
Miss J wanted to make a special dinner to be waiting for them when they got back. So I opened the cookbook and she closed her eyes and opened to a random page.
Little did we know an adventure was to begin!!
This pasta dish evolved a few times from pantry to table.
The plan was to make lasagna rollups. It was going to be great!
But the spinach was used earlier in the day for salad. And turns out we didn’t have enough lasagna noodles. At least not any unbroken.
In my home we are not phased by a little hiccup. So on to Plan B.
Scrounging through the cupboard my daughter-in-law and I found half a box of penne. Tada!
No wait, it was less than half. We were still short some pasta. So on to Plan C.
These are the INGREDIENTS You will need:
Noodle Layers:
- 4 Noodles Lasagna, not Gluten Free
- 6 Oz Penne
- 9 Oz Fettuccine
Sauce Layers:
- 6 Oz Pesto
- 4 Cups Marinara
Sauté Mixture:
- 1 Tbs extra virgin olive oil (I used grape seed oil)
- 1 Large Onion, chopped
- 3 Cloves Garlic, minced
- 3 Tbs tomato basil garlic seasoning. (I used Mrs Dash)
Ricotta Mixture:
- 30 Oz Ricotta Cheese
- 2 Large Eggs
Cheese Layers:
- 2 Cups freshly grated Parmesan, (separated in half)
- 16 Oz shredded mozzarella, (separated in half)
- dash salt and pepper to season as desired
These are the INSTRUCTIONS for preparaion:
- Preheat oven to 350º.
- Bring a large pot of salted boiling water to a boil and cook lasagna noodles until very soft. Remove noodles from water and save to use for the other noodles. Cook penne next and fettuccini last. Keep noodles separated. You can also boil all three in different pots but I just rotated them.
- In a large skillet heat oil on medium setting. Add onion and garlic and season with Mrs Dash Tomato Basil Seasoning. Cook until onions are soft, about 5 minutes.
- In a large bowl, stir ricotta, egg, and 1/2 Parmesan until combined then season with salt and pepper. Add sautéed mixture and stir well. Set aside.
- In medium saucepan add marinara and heat to a simmer.
- First layer add to pan 1/2 Pesto, Lasagna noodles, 1/2 Ricotta, 1/2 Marinara and 1/2 Mozzarella
- Second layer add to pan Penne, remaining Pesto, remaining Ricotta
- Last layer add to pan Fettuccini, remaining Marinara, remaining Parmesan and remaining Mozzarella.
- Bake until bubbly and melted, about 20-25 minutes until golden brown.
- Remove from oven. Let rest 15 minutes.
- Cut and serve.
NOTES
Do not use Gluten Free noodles. May change consistency of dish.©MARILYN’S TREATS. All images are copyright protected.
In the refrigerator we found a package of unopened gluten free fettuccini. Things were looking up!
We boiled up the broken lasagna noodles and saved the water to cook the penne and finally the fettuccini.
Meanwhile I got working on the chopping. The garlic and onions are pretty much staples in my home so those were a sure thing. Into the sauté pan with a bit of grape seed oil they went.
Next was the sauce. I had two large jars of Ragu brand spaghetti sauce. Since time was short they had to do. I spiced it up with some Mrs. Dash tomato basil seasoning. But any kind of seasoning you like will do. I found a jar of pesto and added a squirt of the grape seed oil and mixed it up.
Amy and I took turns freaking out in the small kitchen getting past each other to keep in step with each other.
Miss J set the table. Cloth napkins and regular dishes were used. After all this was a special dinner for the boys.
We got the dinner out of the oven to rest as the boys were showering. All turned out well.
The rule here is you made it then the others clean up.
Which was a great rule this time. The pot boiled over not once. Not twice. But three times. Once for each type of pasta.
And the amount of dishes used just for preparing the dinner was immense.
I know you all think I am one of those cooks in an apron that puts all the ingredients on the counter. And then puts them back in the cupboard as they are used.
And butterflies fly around and the flowers open up and all is happy and……… umm. Wrong. I have never made a video of every step from beginning to end for a reason. I dont want to give you nightmares when you go to bed.
I included some pictures to prove it isn’t true. And these were taken AFTER about 90% of the mess was cleaned up!!
This Pandemic Pasta was made with love using all the bits and pieces we could find. The next grocery pickup slot is Monday!!
Pandemic Pasta Trio Casserole
Ingredients
Noodle Layers:
- 4 Noodles Lasagna, not Gluten Free
- 6 Oz Penne
- 9 Oz Fettuccine
Sauce Layers:
- 6 Oz Pesto
- 4 Cups Marinara
Sauté Mixture:
- 1 Tbs extra virgin olive oil (I used grape seed oil)
- 1 Large Onion, chopped
- 3 Cloves Garlic, minced
- 3 Tbs tomato basil garlic seasoning. (I used Mrs Dash)
Ricotta Mixture:
- 30 Oz Ricotta Cheese
- 2 Large Eggs
Cheese Layers:
- 2 Cups freshly grated Parmesan, (separated in half)
- 16 Oz shredded mozzarella, (separated in half)
- dash salt and pepper to season as desired
Instructions
- Preheat oven to 350º.
- Bring a large pot of salted boiling water to a boil and cook lasagna noodles until very soft. Remove noodles from water and save to use for the other noodles. Cook penne next and fettuccini last. Keep noodles separated. You can also boil all three in different pots but I just rotated them.
- In a large skillet heat oil on medium setting. Add onion and garlic and season with Mrs Dash Tomato Basil Seasoning. Cook until onions are soft, about 5 minutes.
- In a large bowl, stir ricotta, egg, and 1/2 Parmesan until combined then season with salt and pepper. Add sautéed mixture and stir well. Set aside.
- In medium saucepan add marinara and heat to a simmer.
- First layer add to pan 1/2 Pesto, Lasagna noodles, 1/2 Ricotta, 1/2 Marinara and 1/2 Mozzarella
- Second layer add to pan Penne, remaining Pesto, remaining Ricotta
- Last layer add to pan Fettuccini, remaining Marinara, remaining Parmesan and remaining Mozzarella.
- Bake until bubbly and melted, about 20-25 minutes until golden brown.
- Remove from oven. Let rest 15 minutes.
- Cut and serve.
Video
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
That looks delicious! I love how you keep improvising and making such delicious meals. Pinned.
Thank you Joanne. You do what you have to I guess. But it has been a fun time cooking with Mrs A and Miss Jo. In 10 years we have never done that. Usually for a holiday meal they clean a bit and my husband and I do all the rest. It is nice to know they want to eat together. She eats vegetarian so we always made different foods anyway. I hope you are having fun this week!
Another delicious sounding recipe – Pinned to try
Thanks Chas. There is always a way to use up those end of the box foods. Enjoy your week.
Improvision at its best. This looks yummy. I am certain it hit the spot when the guys got home.
I hate improvising. But I might as well post it. I am sure some others are in the same boat! The guys really enjoyed it. I am sure they didnt notice though l dessert. LOL. Thanks for sharing and enjoy your week!