Creamy Tomato Pasta Casserole


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creamy tomato casserole

This is my absolute go-to recipe. My family loves it, I love it (it’s super easy to make).  This is the meal that I take to a friend who needs a night off from cooking and I always get asked for the recipe. Serve it along with a salad and a fresh loaf of bread for an easy weeknight meal!

This recipe makes a 9×13 pan, and that’s ok as the leftovers are perfectly delicious for lunch the next day!

5 from 1 vote
Review Recipe

Creamy Tomato Pasta Casserole

Author Holly Nilsson

Ingredients

  • 1 pound uncooked tubular pasta such as penne or rigatoni
  • 1 jar of Alfredo sauce
  • 1 jar your favorite pasta sauce
  • 3 cups shredded mozzarella cheese

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Instructions

  1. Preheat the oven to 350 degrees.
  2. Cook pasta al dente according to the package directions and drain.
  3. Spread a thin layer of pasta sauce in the bottom of a 9x13 pan. Layer half the pasta, half the Alfredo sauce, half the pasta sauce and 1 ½ cups of cheese. Repeat layers ending with cheese.
  4. Cover with foil and bake for about 30 minutes until heated through and the cheese is melted.

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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