Bernadine’s Casserole is a hearty baked pasta dish built around mostaccioli, Italian sausage or ground beef, tomato pasta sauce, and plenty of melted mozzarella. Baked pasta casseroles became especially popular in American home kitchens during the mid-20th century because they combined familiar Italian-inspired flavors with the convenience of a large, family-style meal. This version uses jarred Classico pasta sauce, and the handwritten notes suggest either using two jars of the same variety or mixing flavors, including Four Cheese. The casserole makes an especially generous 12 to 15 servings, making it ideal for family dinners and potlucks. Best of all, leftover portions can be frozen and reheated for another meal.
Ingredients
- 1 lb mostaccioli pasta (uncooked)
- 1 lb bulk Italian sausage ( or lean ground beef, cooked and drained)
- 52 oz Classico pasta sauce (2 jars)
- 4 cups shredded mozzarella cheese (about 1 lb, divided)
- fresh parsley (chopped , for topping)
Instructions
Step 1: Preheat the Oven
- Preheat oven to 350°F.
Step 2: Prepare the Pasta
- Cook the mostaccioli according to the package directions.
- Drain well.
Step 3: Combine the Casserole
- In a large bowl, combine the cooked pasta, cooked and drained meat, pasta sauce, and 2 cups mozzarella cheese.
- Mix well.
Step 4: Fill the Baking Dish
- Lightly grease a 13 × 9-inch baking dish.
- Transfer the pasta mixture to the prepared dish.
- Cover the dish.
Step 5: Bake
- Bake for 45 minutes, or until the casserole is hot and bubbly.
Step 6: Add the Topping
- Uncover the casserole.
- Top with the remaining 2 cups mozzarella cheese and chopped parsley.
Step 7: Finish Baking
- Return to the oven, uncovered, and bake for approximately 10 minutes longer, or until the cheese has melted.
Step 8: Serve or Store Leftovers
- Serve hot.
- The handwritten card notes that leftover portions can easily be frozen and reheated.
Tips
- Use Italian sausage for a richer, more seasoned casserole or lean ground beef for a milder version.
- Follow the handwritten suggestion and combine one jar of Four Cheese sauce with another Classico sauce variety.
- Cook the pasta just until al dente so it does not become overly soft while baking.
- Add sautéed mushrooms, onions, or bell peppers for additional vegetables and flavor.
- For extra richness, mix a small amount of Parmesan with the mozzarella topping.
- Divide the casserole between two smaller baking dishes and freeze one for a future meal.
- Freeze individual leftover portions for convenient lunches or quick dinners.
- For a little heat, use hot Italian sausage or add crushed red pepper flakes.
- Let the finished casserole rest for 5–10 minutes before serving so it is easier to portion.
Nutrition
Calories: 455kcalCarbohydrates: 49gProtein: 22gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 45mgSodium: 920mgPotassium: 610mgFiber: 4gSugar: 9gVitamin A: 850IUVitamin C: 7mgCalcium: 260mgIron: 3mg