Looking for a meal that is just as tasty and filling as lasagna but not quite as time-consuming to make? This Cheesy Cellentani Casserole makes a delicious alternative.
I found this recipe last year and, with a few tweaks, have made it my own. Other pastas, such as mostaccioli or rigatoni, can be used instead of cellentani. I prefer to use cellentani because it is a heartier pasta, which makes for a more filling meal.
If you don't want to do much more than put the casserole in the oven when you get home from work, the pasta and the hamburger can be prepared in advance and refrigerated. When you are ready to prepare the dish, preheat the oven, combine the ingredients and bake.
Alternatives to Cheesy Cellentani Casserole
As with lasagna, there is no limit to what you can add to this casserole. Use your imagination and experiment to find the flavor you are seeking. Some suggested additions include Italian sausage in place of hamburger, sautéed mushrooms, sautéed onions or diced tomatoes. You can also omit the meat altogether. For extra flavor, add grated Parmesan cheese to the dish.
Serving Suggestions
Although the casserole is more than filling on its own, many people like to serve a more balanced meal. Serve this casserole with garlic bread, a small salad or both.
A meal like this is very heavy and filling. If you're considering dessert, choose light options. Some dessert suggestions to accompany this meal are lemon tarts, citrus cookies, a light cheesecake, crisp and airy chocolate wafers, poached fruit (such as pears in wine) or a small dish of sherbet.
Cheesy Cellentani Casserole
Store leftovers in an airtight container in the refrigerator for up to a week.
Makes 4 to 8 servings
Ingredients:
- Coarse salt, for cooking water
- 1 package (16 ounces) cellentani
- Nonstick cooking spray, for coating baking dish
- 1 pound lean ground beef
- 1 clove garlic, minced
- 1 10 3/4-ounce can cheddar cheese soup
- 1 16-ounce jar spaghetti sauce
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 3 cups grated mozzarella cheese, divided
Directions:
- Bring a large saucepan of salted water to a boil over medium heat. Add cellentani and cook according to package directions. Drain pasta and set aside.
- Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with nonstick cooking spray and set aside. In a medium skillet over medium heat, combine ground beef and minced garlic. Cook ground beef until no trace of pink remains in the meat, about 15 to 17 minutes. Do not drain liquids from skillet.
- In a large mixing bowl, combine cellentani, cooked ground beef, cheddar cheese soup, spaghetti sauce, pepper, Italian seasoning and 2 cups of the mozzarella cheese.
- Place mixture in prepared baking dish and sprinkle top with remaining 1 cup mozzarella cheese.
- Bake uncovered for 20 to 25 minutes, or until cheese melts and casserole mixture is hot and bubbling.
- Remove baking dish from oven to a wire rack. Let stand at least 10 minutes before cutting and serving to allow the pieces to keep their shape.
Megan Abrams - I have lived with the effects of a childhood stroke for more than half my life and offer a uniquely personal perspective on disability.
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