Dump-and-Bake Wagon Wheel Pasta Casserole

5 from 5 votes

Dump-and-Bake Wagon Wheel Pasta Casserole

With just 3 ingredients and about 5 minutes of prep, this dump-and-bake wagon wheel pasta casserole is an easy, cheesy vegetarian dinner that's perfect for busy weeknights. No boiling required!

Course Dinner

Cuisine Italian

Keyword baked pasta casserole, easy pasta casserole for dinner, pasta bake recipe, pasta casserole, Pasta casserole recipe, pasta casserole recipes

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 317kcal

Author Blair Lonergan

Equipment

9 x 13-Inch Baking Dish

Ingredients

1 (24-25 ounce) jar marinara sauce
3 cups water
1 tablespoon Italian seasoning
1 teaspoon kosher salt
1 (16 ounce) package uncooked mini wheels pasta (can substitute with elbow pasta or other small pasta with a cook time of about 7-8 mins)
2 cups (8 ounces) grated mozzarella cheese or Italian cheese blend
Optional garnish: grated Parmesan cheese; chopped fresh parsley or basil

Instructions

Preheat the oven to 425°F. Spray a 9 x 13-inch baking dish with non-stick cooking spray.
In the prepared dish (or in a separate bowl), whisk together the marinara sauce, water, Italian seasoning, and salt.
Add the uncooked pasta and stir to combine, making sure most of the pasta is submerged in the liquid. Cover tightly with foil.
Bake (covered) for 25 minutes. Remove dish from oven, take off cover, and give the pasta a stir. At this point it should be almost done, but still a bit firm ("al dente").
Sprinkle the grated mozzarella cheese over the top of the casserole. Return the dish to the oven (uncovered) for an additional 5-10 minutes, or until the cheese is melted and bubbly and the pasta is tender.
Garnish with grated Parmesan cheese and fresh herbs, if desired. Let rest for a few minutes before serving.

Notes

The No-Boil Method: This is a true dump-and-bake recipe. The pasta cooks directly in the dish as it bakes, absorbing the liquid. Don't skip the water or reduce the amount.
Cover Tightly: The foil needs to create a good seal so steam stays trapped. This is what cooks the pasta evenly.
Pasta Substitutions: Elbow macaroni works perfectly here. Other small pasta shapes with a 7-8 minute cook time will also work.
Add Protein: Stir in 1 lb. cooked ground beef, turkey, or chicken, or add 3-4 cups diced cooked chicken or 1-2 cans of beans (drained) for a heartier dish.
Add Veggies: Toss in frozen peas toward the end of baking, or stir in steamed broccoli or zucchini.
Smaller Batch: Cut ingredients in half and use an 8-inch square pan. Or divide the full recipe between two 8-inch pans and freeze one for later.
Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat in the microwave or in a 350°F oven until warmed through.
Freezing: Freeze before baking for best results. Thaw overnight in the fridge before baking, or bake from frozen at 425°F (covered) for about 1 hour, stirring occasionally.

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