Romano Casserole

Indulge in the comforting flavors of a classic Romano Casserole, a hearty and cheesy baked dish that's perfect for family dinners or potluck gatherings. This recipe combines tender penne pasta with a creamy, tomato-based sauce loaded with zucchini, aromatic garlic, and onion. Elevated with rich Romano and gooey mozzarella cheese layers, it boasts a golden breadcrumb topping that adds irresistible crunch. Prepared with pantry staples like dried oregano, basil, and crushed tomatoes, this dish captures timeless Italian-inspired goodness. Easy to make and ready in under an hour, this crowd-pleasing casserole is garnished with fresh parsley for a burst of color and flavor. Perfect for feeding a hungry crowd, it’s comfort food at its finest.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 12 oz penne pasta
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium zucchini, diced
• 28 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 cup heavy cream
• 1.5 cups Romano cheese, grated
• 1 cup mozzarella cheese, shredded
• 0.5 cup breadcrumbs
• 2 tbsp fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.

Step 2

Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.

Step 4

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 5

Add the diced zucchini to the skillet and cook for 4-5 minutes until slightly tender.

Step 6

Pour in the crushed tomatoes and stir in the tomato paste, dried oregano, dried basil, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally.

Step 7

Reduce the heat to low and stir in the heavy cream. Let the sauce simmer for another 2 minutes, then remove from heat.

Step 8

In a large mixing bowl, combine the cooked pasta, tomato sauce, and 1 cup of grated Romano cheese. Mix until well-coated.

Step 9

Transfer half of the pasta mixture to the prepared casserole dish. Sprinkle half of the mozzarella cheese over the layer.

Step 10

Add the remaining pasta mixture as the second layer, followed by the rest of the mozzarella and Romano cheese.

Step 11

In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Step 12

Bake the casserole in the preheated oven for 20 minutes. Then, turn on the broiler and cook for an additional 3-5 minutes until the top is golden and bubbling.

Step 13

Remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	2167.7 grams (2167.7g)

Amount per serving	% Daily Value*
Calories	4168

Total Fat 210.80g	270%
Saturated Fat 114.60g	573%
Polyunsaturated Fat 2.70g
Cholesterol 565mg	188%
Sodium 11057mg	481%
Total Carbohydrate 368.40g	134%
Dietary Fiber 33.80g	121%
Total Sugars 51.60g
Protein 197.20g	394%

Vitamin D 143IU	715%
Calcium 4722mg	363%
Iron 26mg	142%
Potassium 4906mg	104%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 19.0%

Carbs: 35.4%