Dump And Bake Wangon Wheel Pasta Casserole

03 February 2020 Bookmark0
Are you trying to find a replacement family-friendly vegetarian recipe to shake-up your regular routine? With just 3 ingredients and about 5 minutes of prep, this Dump-and-Bake wheel Pasta Casserole is a simple , healthy dinner that’s perfect for busy weeknights. You don’t even need to boil the pasta before it goes within the oven!

My children love mini wheel pasta such a lot that it’s one among those pantry staples I keep it up hand in the least times. Unfortunately, my little rural grocer doesn’t carry the things , so I either need to drive to “the big city” to seek out it, or I just place an order on Amazon. Thank goodness for order everything!

Dump And Bake Wangon Wheel Pasta Casserole
Dump And Bake Wangon Wheel Pasta Casserole

Of course, if you don’t have wagon wheels, but you would like to organize this pasta casserole tonight, you'll easily substitute with elbow pasta. The elbow macaroni has an equivalent cooking time because the mini wheels that I used here, so it’s another great option!

Yes, you can! It’s not my first choice; however, because I worry that the feel of the pasta gets a touch compromised because it sits within the liquid. If you are doing prefer to prep ahead and freeze the casserole, just know that the pasta could be a touch softer when it’s done baking.

I recommend freezing this dump-and-bake casserole before baking.

Dump And Bake Wangon Wheel Pasta Casserole


  • 16 ounces (about 5 cups dry) uncooked mini wheels pasta (can substitute with elbow pasta or other small pasta with a cook time of about 7-8 mins)
  • 3 cups (about 25.5 ounces) marinara sauce
  • 3 cups water
  • 1 teaspoon salt
  • ¼ cup chopped fresh basil (optional)
  • 2 cups grated mozzarella cheese
  • Optional garnish: grated Parmesan cheese; chopped fresh parsley or basil


  1. Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish (or two 8-inch square baking dishes) with cooking spray.
  2. In the prepared dish (or in a separate bowl), stir together dry (uncooked) pasta, marinara sauce, water, salt and basil (if using). Cover tightly with foil.
  3. Bake (covered) for 25 minutes.
  4. Remove dish from oven, take off cover, and give the pasta a stir. At this point it should be almost done, but still a bit firm ("al dente").
  5. Sprinkle the grated mozzarella cheese over the top of the casserole. Return the dish to the oven (uncovered) for an additional 5-10 minutes -- or just until the cheese is melted and the pasta is tender.
  6. Garnish with optional grated Parmesan cheese and fresh herbs, if desired.


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