Go Back
–+ servings
Pin
Print
Wagon Wheel Pasta Casserole in a bowl.

Wagon Wheel Pasta Casserole

This delicious Wagon Wheel Pasta Casserole recipe is hearty, family-friendly, and easy to customize. It’s great for weeknights and makes excellent leftovers, too.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Baking Temp 375°F

Equipment

  • Large pot
  • Large skillet
  • 9x13 baking dish

Ingredients

  • 12 oz wagon wheel pasta (also called rotelle)
  • 1 lb ground beef (or Italian sausage or a mix)
  • 1 small onion, finely chopped
  • 1 green pepper, diced
  • 2-3 cloves garlic, minced
  • 1 tbsp butter
  • 8 oz fresh, button mushrooms, sliced
  • 1, 24 oz jar pasta sauce
  • 1, 14.5 oz can diced tomatoes, drained
  • 1 tsp Italian seasoning
  • ½ tsp black pepper
  • ½ tsp red pepper flakes (optional for heat)
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup cottage cheese
  • ½ cup grated Parmesan cheese
  • Fresh basial or parsley for garnish (optional)

Instructions

  • Preheat oven to 375°F
  • Bring a large pot of salted water to a boil. Cook the wagon wheel pasta until just al dente, about 1–2 minutes less than package directions. Drain and set aside.
  • Meanwhile in a large skillet over medium-high heat, cook the ground beef, onion, and green pepper until browned and cooked through, breaking up the meat as it cooks (about 6–8 minutes). Add garlic and cook 1 more minute. Remove from pan and set aside.
  • Add butter to the skillet and the sliced mushrooms. Cook over medium-high heat, until softened (about 5-7 minutes).
  • Add the meat mixture back to the pan with the mushrooms. Stir in the pasta sauce, drained diced tomatoes, Italian seasoning, salt, pepper, and red pepper flakes. Let simmer for 5–10 minutes to blend flavors.
  • In a large mixing bowl (or directly in the baking dish if it’s big enough), combine the cooked pasta with the meat sauce. Stir in 1 cup of mozzarella and the cottage cheese.
  • Transfer mixture to a greased 9x13-inch baking dish.
  • Sprinkle the remaining 1 cup mozzarella and the Parmesan cheese evenly over the top.
  • Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, or until cheese is bubbly and golden.
  • Let cool slightly before serving. Sprinkle with fresh basil or parsley if desired.

Notes

Assemble it ahead, cover, and refrigerate up to 24 hours before baking or freeze it thaw overnight in fridge and bake as directed.
Pin
Print