This healthy casserole comes together easily, making it the perfect choice for any weeknight dinner.
Be sure not to overcook the pasta or it will turn mushy.
And don’t skip the balsamic vinegar at the endit’s a bright finishing touch.
Photo: Sara Haas
Lightly coat a 9-by-13-inch baking dish with cooking spray.
Bring a large pot of water to a boil over high heat.
Add pasta; cook according to package directions.
Drain and keep warm.
Heat oil in the same pot over medium heat.
Add onion; cook, stirring occasionally, until softened, about 5 minutes.
Add garlic; cook, stirring occasionally, for 1 minute.
Stir in marinara; cook, stirring occasionally, until warmed through, about 3 minutes.
Add the pasta and stir to combine.
Pour half of the pasta mixture into the prepared baking dish.
Top with spoonfuls of ricotta and half of the tomato slices.
Add the remaining pasta mixture and top with the remaining tomato slices and mozzarella.
Bake until bubbling on the edges, about 30 minutes.
Sprinkle with basil and drizzle with vinegar.
Garnish with pepper, if desired.
Let stand for 10 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
