Cheesy Bucatini Casserole

Cheesy Bucatini Casserole


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Thick and tender pieces of bucatini pasta have been baked with a hearty marinara sauce and chunks of fontina cheese. A sprinkling of mozzarella on top completes this Italian-inspired casserole.

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Serving Size / Yield

4-6 servings


  • 1 Tbs. Sea Salt
  • 16 oz. Bucatini Pasta
  • 3 C. Marinara Pasta Sauce, divided
  • 1/2 C. Shredded Parmesan Cheese
  • 7 oz. Fontina Cheese, diced, divided
  • 1/4 tsp. Dried Oregano
  • 1/2 C. Shredded Mozzarella

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Preheat oven to 400 degrees. Fill a large stockpot with water, and stir in 1 Tbs. of salt. Bring water to a boil. Add bucatini to pot and cook for three minutes until pasta pieces are flexible but still raw. Drain pasta. In a large mixing bowl, stir the pasta together with half of the marinara sauce and the parmesan cheese to coat. Spread across the bottom of a 9x13" baking dish a thin layer of the remaining sauce. Layer in the dish, in order, one third of the bucatini pasta, half of the diced fontina cheese, and a sprinkling of half of the oregano. Repeat the layering process, spreading the remaining sauce atop the second layer of fontina before sprinkling with oregano, and top with the remaining bucatini. Sprinkle with shredded mozzarella. Bake casserole for 20-30 minutes, or until cheese is melted and dish is warmed through. Let casserole sit for 20 minutes before serving.

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