This post may contain affiliate links. Please see our disclosure policy.
Made with rotini, lightly sautéed greens, and a garlicky Parmesan cream sauce, this baked pasta casserole makes a deliciously satisfying meatless meal. It only takes about 20 minutes of hands-on time, then an additional 20 minutes in the oven. You can use that time to whip up a salad or get a jump start on the dishes.
Easy Pasta Casserole for Two
When it comes to one-dish dinners for two, few things are better than a casserole of creamy baked pasta, and this hearty meatless version won’t disappoint. The recipe combines an easy-to-make garlic-Parmesan sauce with rotini and a generous dose of sautéed greens (our choice is escarole). It only takes about 40 minutes from start to finish and with half of that being hands-off time in the oven, you’ll have an opportunity to make a side salad and get a headstart on cleanup.
Key Ingredients and Substitutions
Here are our recommendations regarding the ingredients that are key to the success of this dish. A list of all the ingredients along with quantities is included in the printable version of the recipe below.
- Pasta: We especially like rotini for pasta casseroles because its corkscrew shape holds the creamy sauce well and the smaller pieces of wilted greens get wound around it giving you a full blend of flavors in every bite.
- Greens: Escarole is by far our favorite choice of greens for this recipe. It has a subtle, pleasant bitterness that pairs really well with the robust garlic flavor and sharpness of the Parmesan in the sauce. One medium head of escarole weighs about 10 ounces and once cleaned yields 7 to 8 cups of roughly chopped greens. If you don’t like escarole, or can’t find it, kale, swiss chard, and spinach are all acceptable substitutes. If using kale or chard, be sure to remove any tough stems and increase the cooking time from what’s recommended for the escarole. Because you’re only baking the pasta for about 20 minutes, the greens need to be tender when you put the casserole in the oven. Spinach on the other hand will require a little less cooking time than the escarole.
- Parmesan cheese: Whenever Parmesan cheese is one of the starring flavors in a dish, we always like to use Parmigiano Reggiano for its complex flavor and hints of umami. However, any Parmesan-style cheese you choose will be delicious. We do recommend you buy a block though and grate it yourself for best results.
How to Make This Recipe
This is an overview of how this oven-baked pasta dish is made. Detailed measurements, ingredients, instructions, and times are available in the printable version of the recipe below.
- Cook and drain the pasta according to package directions and set aside. Preheat the oven to 375°F and coat an 8-inch square casserole dish with nonstick spray and set aside.
- Heat some olive oil in a large sauté pan over medium-high heat. Add the escarole a handful at a time and toss with tongs just until wilted and tender. Season with salt and pepper and transfer to a bowl.
- Return the pan to the stove and heat more olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.
- Add the garlic and sauté until fragrant, then add the butter and stir until melted. Sprinkle the flour over the mixture, combine well, and continue cooking, stirring constantly until pale golden in color.
- Slowly stir in the chicken broth, scraping up any browned bits that may have accumulated on the bottom of the pan.
- Add the milk, increase the heat to medium-high, and continue stirring until the sauce is smooth and thickened to a creamy consistency. Add the Parmesan cheese, stir until melted, then add the chopped parsley and reserved escarole.
- Thoroughly combine that mixture with the pasta and transfer it to the prepared baking dish. Cover with foil and bake for 15 minutes, then uncover, scatter the shredded mozzarella on top and return to the oven until the cheese is melted and lightly browned.
General Tips for Making Pasta Casseroles
- Choose a cut of pasta with a lot of surface area for the sauce to cling to. Corkscrew shapes like rotini, fusilli and cavatappi are all good choices.
- Be sure to cook the pasta al dente (still slightly firm). This lets it absorb some of the sauce as it bakes and improves the overall flavor of the dish.
- Season all the individual components properly before you combine them in the casserole.
- Butter your baking dish or coat it with nonstick spray for easier serving and cleanup.
- Always cover the casserole for the initial baking time so the moisture in the sauce doesn’t evaporate and the pasta stays tender. Then add some shredded cheese or buttered breadcrumbs and return the casserole to the oven for a few minutes for a little light browning.
Garlicky Parmesan Pasta Casserole
Made with rotini, lightly sautéed greens, and a garlicky Parmesan cream sauce, this baked pasta casserole makes a deliciously satisfying meatless meal. It only takes about 20 minutes of hands-on time, then an additional 20 minutes in the oven. You can use that time to whip up a salad or get a jump start on the dishes.
Ingredients
- 6 ounces pasta, (rotini, penne, or farfalle)
- 10 cups roughly chopped escarole, (or other greens – see notes)
- 2 tablespoons olive oil, divided
- Salt and pepper
- 1 cup chopped onion
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1-1/2 tablespoons flour
- 3/4 cup low-sodium chicken broth
- 3/4 cup milk
- 3/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, minced
- 1/4 cup finely shredded mozzarella cheese
Instructions
- Cook and drain the pasta according to package directions and set aside. Preheat the oven to 375°F and coat an 8-inch square casserole dish with nonstick spray and set aside.
- Heat 1 tablespoon of the olive oil in a large sauté pan over medium-high heat. Add the escarole a handful at a time and toss with tongs until wilted, 3 to 4 minutes total. Season with salt and pepper and transfer to a bowl.
- Return the pan to the stove and heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, 4 to 5 minutes.
- Add the garlic and sauté until fragrant, about 30 seconds. Add the butter and stir until melted. Sprinkle the flour over the mixture, combine well, and continue cooking, stirring constantly, 2 minutes longer.
- Slowly stir in the chicken broth, scraping up any browned bits that may have accumulated on the bottom of the pan.
- Add the milk, increase the heat to medium-high and continue stirring until the sauce is smooth and thickened to a creamy consistency, 3 to 4 minutes. Add the Parmesan cheese, stir until melted, then add the parsley and reserved escarole.
- Thoroughly combine that mixture with the pasta and transfer it to the prepared baking dish. Cover with foil and bake for 15 minutes, then uncover, scatter the shredded mozzarella on top and return to the oven until the cheese is melted and lightly browned, about 5 minutes longer.
Notes
About the greens:
Escarole is our go-to ingredient for this dish because of its tender, lettuce-like texture. One medium head of escarole weighs about 10 ounces and once cleaned yields 7 to 8 cups of roughly chopped greens. From a flavor standpoint, kale and Swiss chard are good choices too, but they’ll generally require more cooking time than the escarole. Spinach is also an option but it will require less cooking time than the escarole. If you decide to use kale or chard, be sure to remove any tough stems and adjust the sauté time to ensure that they’re tender before mixing them with the pasta and sauce. This dish only bakes for 15 to 20 minutes, so the greens need to be fully cooked when you assemble it.Nutrition
Calories: 566, Total Fat: 40g, Cholesterol: 74mg, Sodium: 1053mg, Carbohydrates: 36g, Fiber: 11g, Sugar: 12g, Protein: 22g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
I love adding parmesan cheese into the recipe, that tastes delightful!