Macaroni Supper Casserole
A hearty, layered casserole combining tender macaroni, savory tomato sauce, creamy spinach-cheese filling, and melted cheddar. Perfect for family dinners or meal prep. Much easier than a lasagna with just as much punch.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 min
Chef Tips
- Avoid Soggy Casserole: Thoroughly drain spinach after thawing (use a clean kitchen towel to squeeze out excess water) to prevent a watery dish.
- Cheese Distribution: Sprinkle cheddar evenly around edges for a golden, cheesy crust, but avoid overloading the center to ensure even baking.
- Make Ahead: Assemble the casserole up to a day in advance, cover, and refrigerate. Add 5–10 minutes to baking time if starting from cold.
- Test for Doneness: The casserole is ready when the center is hot and bubbly. Use a thermometer (165°F internal temperature) if unsure.
Optional Variations
- Meat Lover’s: Add 1 lb cooked ground beef or Italian sausage to the tomato sauce for extra protein.
- Vegetarian Boost: Mix in 1 cup sautéed mushrooms or diced zucchini with the onions for added veggies.
- Spicy Kick: Incorporate ½ teaspoon red pepper flakes or a dash of hot sauce into the tomato sauce.
- Gluten-Free: Substitute elbow macaroni with gluten-free pasta and ensure tomato paste is gluten-free.
Ingredients
Directions
- Cook Macaroni: Bring 3 quarts water to a rapid boil in a large pot. Add 1 tablespoon salt and macaroni. Cook uncovered, stirring occasionally, until al dente (about 8–10 minutes). Drain in a colander and set aside.
- Prepare Tomato Sauce: Heat corn oil in a large saucepan over medium heat. Add onions and garlic; sauté, stirring frequently, until onions are soft but not browned, about 3–4 minutes. Add undrained tomatoes, breaking them up with a spoon. Stir in sugar, tomato paste, and ½ teaspoon salt. Simmer for 5 minutes, stirring occasionally. Remove from heat.
- Make Spinach-Cheese Filling: In a medium bowl, beat eggs until frothy. Mix in cottage cheese, thawed and drained spinach, ½ cup cheddar cheese, sage, and ½ teaspoon salt until well combined.
Assemble Casserole: Preheat oven to 400°F. In an ungreased 13×9-inch baking dish , layer as follows: -⅓ of the tomato sauce
- ½ of the macaroni
- ⅓ of the cheddar cheese (about 1 cup)
- ½ of the spinach-cheese filling
Repeat layers: ⅓ tomato sauce, remaining macaroni, ⅓ cheddar cheese, remaining spinach-cheese filling. Top with remaining tomato sauce. Sprinkle remaining cheddar cheese around the edges.
Bake: Cover with foil and bake for 25 to 40 minutes. Remove foil and bake an additional 5 minutes, or until the casserole is bubbly and cheese is melted.
Serve: Let cool for 5 minutes before serving to allow layers to set.
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