Keto Nona's Baked Pasta Casserole
A hearty Italian-American baked pasta casserole layering tender vermicelli with creamy ricotta, mozzarella, and romano cheeses, sauteed vegetables, pancetta, and ground sirloin. Rich, comforting, and deeply savory, this dish brings together classic flavors in one substantial casserole. Serve as a main course for family dinners or special occasions. Nona's version stands apart through its combination of three cheeses, pancetta-and-sirloin meat base, and al dente pasta that continues cooking in the oven, creating texture contrast.
Ingredients
- 2 lb ricotta cheese
- ½ lb mozzarella cheese, shredded
- 1 egg
- ¼ cup parsley, chopped
- ½ small onion, chopped
- ½ stalk celery, finely chopped
- ¼ lb vermicelli pasta, cooked al dente
- ¼ lb provolone cheese, sliced
- 1 cup romano cheese or parmesan cheese, shreddedpecorino romano1:1cheese-swapdairy-free
sharper, saltier profile
- ½ lb mushroom, chopped
- 2 clove garlic, minced
- ½ lb pancetta or Canadian bacon
- ½ lb ground sirloinground veal1:1protein-swap
lighter, more delicate flavor
- 2 tablespoon olive oil
- salt(optional)
- pepper(optional)
- oregano(optional)
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Cut pancetta or Canadian bacon into pieces.
- 3
Break pasta in half and boil until still slightly firm, then drain and set aside.
- 4
Heat olive oil in a skillet and saute celery, mushrooms, and onion until tender.
- 5
Add meat and spices, cooking until browned, then set aside.
- 6
Mix ricotta, mozzarella, egg, parsley, provolone, romano cheese, garlic, and salt, pepper, oregano to taste in a large bowl.
- 7
Blend cooked pasta and meat mixture into cheese mixture until well combined.
- 8
Transfer to a baking dish and bake until cheese melts and pasta is fully cooked, about 30 minutes.
Tips
Break pasta in half before cooking to fit casserole and ease serving. Boil until still slightly firm since it will continue cooking in the oven and finish tender.
Size mushroom pieces to preference: larger chunks provide hearty texture, smaller pieces distribute flavor throughout. Pancetta adds more authentic Italian flavor than Canadian bacon.
This casserole is very rich; boil extra pasta separately to serve alongside for those who prefer lighter portions.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 325 degrees for 20-25 minutes until warmed through.
Assemble casserole completely, cover, and refrigerate up to 8 hours before baking. Add 5-10 minutes to baking time if starting from cold.
Serve hot with extra pasta on the side and a simple green salad to cut through richness. Pairs well with Italian bread and a medium-bodied red wine.
Common Mistakes
Do not cook pasta to fully tender before adding to casserole to avoid mushy, overcooked pasta after baking.
Do not skip breaking pasta in half; full-length strands make the casserole difficult to serve and eat.
Do not omit the sauteing step for vegetables and meat; this develops flavor that raw ingredients would not contribute.
Substitutions
Dairy-Free Swaps
General Alternatives
lighter, more delicate flavor
FAQ
Can I make this casserole ahead of time?
Yes. Prepare completely, cover tightly, and refrigerate up to 8 hours. Bake from cold, adding 5-10 minutes to cooking time. You can also freeze unbaked casserole up to 1 month; thaw overnight in refrigerator before baking.
What if I don't have pancetta or Canadian bacon?
Substitute with guanciale for more authentic Italian flavor, or use prosciutto, slab bacon, or omit entirely for a vegetarian version. If using bacon, reduce salt added separately since bacon adds significant saltiness.
How long can I keep leftovers, and can I freeze them?
Refrigerate covered leftovers up to 3 days. Freeze in airtight containers up to 2 months. Thaw overnight in refrigerator and reheat covered at 325 degrees until warmed through, about 20-25 minutes.