Easy Lasagna Penne Pasta Casserole Recipe

My Busy-Day Secret

Let me tell you about my lasagna penne casserole. It is my kitchen superhero. I first made it when my grandson’s soccer team came over. I was in a real pinch.

I mixed everything in one big skillet. That matters because it saves on dishes. Who likes washing pots? Not me. Then I made three meals at once. Two for the freezer, one for that night. I still laugh at that. I fed a hungry team and got nights off later.

Why This Simple Trick Matters

This recipe is about more than food. It is about giving yourself a gift. A gift of time on a busy Wednesday. That is why it matters.

You make one mess, but get three dinners. The freezer is your friend. On a hard day, a ready meal feels like a hug. Do you have a favorite freezer meal for tough days?

Putting It All Together

Cook your penne until it’s just soft. Drain it. Brown your beef with the onion in a big skillet. Doesn’t that smell amazing? Add your seasonings right in there.

Stir in the sauce and the cottage cheese. This is the magic. The cottage cheese makes it creamy. Fun fact: cottage cheese melts into the sauce. You won’t see lumps, just rich flavor. Then mix in your drained pasta.

The Freezer Magic

Divide the mix into three dishes. Add a little water to each. Sprinkle parmesan on top. Now, cover two dishes for the freezer. Top only your “tonight” dish with mozzarella.

Bake that one at 350°F for 30 minutes. Add the mozzarella and bake 10 more. The cheese gets bubbly and golden. For the frozen ones, bake covered at 375°F. Then uncover to brown the top. Easy!

Your Turn in the Kitchen

This recipe is yours to play with. Try ground turkey instead of beef. Use your favorite pasta shape. The recipe is just a friendly guide.

What vegetable would you sneak into the sauce? I sometimes add spinach. Would your family notice? Give it a try and tell me what you think. Sharing food stories is the best part.

Ingredients:

Ingredient	Amount	Notes
Penne pasta	16 ounces
Ground beef	1 pound
Onion, chopped	¼ cup	to taste
Cottage cheese	1 cup
Pasta sauce	15 ounces	or tomato sauce seasoned with herbs & spices
Mozzarella cheese, shredded	1 ½ cups
Water	½ cup
Parmesan cheese	½ cup
Seasonings	to taste	garlic powder, Italian seasonings, salt, pepper

My Cozy Penne Lasagna Casserole

Hello, dear! It’s Anna. Let’s make a cozy dinner together. This dish is like a hug from my grandma. She called it “lazy lasagna.” No fussy layering needed. Just good, simple food.

We’ll make three meals at once. One for tonight, two for the freezer. Future-you will be so thankful on a busy day. I still smile thinking of my grandkids asking for seconds. Ready? Let’s begin.

• Step 1: First, boil your penne pasta. Cook it until it’s just tender, not mushy. We call this “al dente.” It will finish cooking later in the oven. Drain it and set it aside. Doesn’t that steam smell comforting?
• Step 2: Now, brown your ground beef in a big skillet. Toss in the chopped onion too. I love that sizzling sound. Season it well with your Italian spices, salt, and pepper. (My hard-learned tip: drain a little fat off for a less greasy casserole).
• Step 3: Stir in your jar of pasta sauce right into that skillet. Let it bubble for a minute. Then, take it off the heat. Gently mix in the cottage cheese and your cooked pasta. The cottage cheese makes it wonderfully creamy.
• Step 4: Split this mixture between three baking dishes. Sprinkle Parmesan cheese over each one. Add a little water to each dish too. This keeps everything moist. Do you know why we add water? Share below!
• Step 5: Cover two dishes for the freezer. Top the third with mozzarella. Bake it at 350°F for 30 minutes. Then add more cheese and bake until golden. That cheesy top is my favorite part. I still laugh at how fast it disappears.

Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 3 casseroles (about 6 servings each)
Category: Dinner, Freezer Meal

Three Fun Twists to Try

This recipe is like a blank canvas. You can change it up so easily. Here are my favorite twists. They make dinner feel new again.

• The Garden Twist: Skip the beef. Use chopped mushrooms and spinach instead. It’s so fresh and hearty.
• The Spicy Kick: Add red pepper flakes to the beef. Use a spicy arrabbiata sauce. It will warm you right up.
• The Autumn Swap: Try ground turkey and a pumpkin pasta sauce. Sprinkle with sage. It tastes like a cozy fall day.

Which one would you try first? Comment below!

Serving It Up Just Right

This casserole is a full meal by itself. But I love adding a little something extra. A crisp green salad with Italian dressing is perfect. Some garlic bread is always a hit too. For a pretty plate, garnish with fresh basil.

What to drink? A chilled glass of Chianti wine pairs beautifully. For the kids, I make sparkling water with a squeeze of lemon. It feels fancy. Which would you choose tonight?

Making Meals Last: Freezer Tips & A Little Story

This casserole is a freezer champion. Let it cool completely before you cover it. This stops soggy noodles. Use a lid made for freezing, or wrap it tight in foil.

I remember my first freezer meal. I was so proud. But I put the hot dish right in. The lid popped off. What a frosty mess! Now I always wait.

To reheat, use foil first. This helps it warm through. Then remove the foil to crisp the top. Batch cooking like this saves future you. It turns a busy night into a cozy one.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Casserole Hiccups

Is your pasta too soft? Cook it just until firm. It will finish in the oven. I once made mushy noodles. It was like a pasta soup! Al dente pasta holds the sauce.

Is the meat bland? Season it well in the pan. Taste your sauce before baking. Good flavor there means great flavor later. This matters for a happy, tasty dinner.

Is the top cheese not browning? Take the foil off at the end. Let it bake uncovered for ten minutes. A golden top makes everyone smile. Fixing small problems builds your cooking confidence.

Which of these problems have you run into before?

Your Casserole Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free penne. Just watch the cook time.

Q: Can I make it ahead? A: Absolutely. Assemble it and refrigerate for a day. Add ten minutes to the bake.

Q: What can I swap for cottage cheese? A: Ricotta cheese works perfectly. It’s a bit creamier, just as good.

Q: Can I make a smaller batch? A: Of course. Just cut all the ingredients in half. Use one smaller baking dish.

Q: Any optional tips? A: Try adding spinach to the meat sauce. *Fun fact: my grandkids never see it!*

Which tip will you try first?

From My Kitchen to Yours

I hope this recipe finds its way to your table. It is filled with simple, good things. I love knowing you are cooking too.

Share a picture if you make it. I would love to see your creation. It makes my day to see your family meals.

Have you tried this recipe? Tag us on Pinterest! Let’s fill the world with warm, cheesy dinners. Happy cooking!

—Anna Whitmore.