Pantry Pasta Bake
A baked pasta casserole made entirely from shelf-stable pantry ingredients, built for weeks when fresh groceries are scarce or costly.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •large pot
- •casserole dish
- •oven
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 12 g
- carbs
- 58 g
- protein
- 16 g
- calories
- 410
Instructions
- 1
Preheat oven to 190°C and grease a casserole dish.
- 2
Boil pasta in salted water until just shy of al dente, then drain.
- 3
Stir together diced tomatoes, tomato paste, onion powder, herbs, salt and pepper in a bowl.
- 4
Combine sauce with cooked pasta and, if using, a splash of milk for creaminess.
- 5
Transfer to the casserole dish and top with shredded cheese.
- 6
Bake 20–25 minutes until bubbling and the cheese is golden.
- 7
Let rest 5 minutes before serving.
Chef's tips
Undercook the pasta slightly before baking since it continues cooking in the oven.
Ingredient substitutions
- Canned diced tomatoes → jarred pasta sauce
Storage
Refrigerate leftovers up to 3 days.
Reheating
Reheat covered in the microwave or oven until heated through.
Common mistakes to avoid
- •Fully cooking the pasta before baking, leading to mushy results
- •Skipping seasoning since canned tomatoes can taste flat on their own
Serving suggestions
Cooked Pantry Pasta Bake?
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