Description

This Hearty Fall Casserole is rich, cheesy, and full of comforting flavors—perfect for crisp autumn nights or a festive holiday table. With tender pasta, roasted vegetables, and a bubbling cheese topping, it’s a dish that brings everyone together. Whether served as a main course or alongside roasted meats, this casserole delivers that warm, homemade coziness we all crave during the fall season.

Ingredients

Scale

12 oz pasta shells or lasagna noodles
1 lb ground beef or Italian sausage (optional for meat version)
1 medium onion, diced
2 cloves garlic, minced
2 cups diced fall vegetables (zucchini, bell peppers, corn, or pumpkin)
2 cups marinara sauce
1/2 cup ricotta or cottage cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tbsp olive oil
Fresh parsley, for garnish

Salt & pepper, to taste

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Instructions

Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
Cook pasta until al dente. Drain and set aside.
In a skillet, heat olive oil. Sauté onion and garlic, then add ground meat (if using). Cook until browned.
Stir in diced vegetables and marinara sauce. Simmer 10 minutes.
Layer pasta, sauce mixture, ricotta, and mozzarella in the baking dish. Repeat layers, ending with mozzarella and Parmesan on top.
Bake uncovered for 35–40 minutes, until golden and bubbly.

Garnish with fresh parsley and serve hot.

Notes

For a vegetarian version, skip the meat and increase the vegetables.

Add chili flakes for a spicy kick.

Can be made with gluten-free pasta.