Baked Pasta Casserole with Fresh Salad

### Baked Pasta Casserole with Fresh Salad: A Comforting and Well-Balanced Meal

When it comes to preparing a meal that’s both comforting and well-balanced, few dishes hit the mark like a **baked pasta casserole** paired with a refreshing **fresh salad**. Whether you’re cooking for your family or entertaining guests, this combination is the ultimate crowd-pleaser. The richness of the cheesy, saucy pasta contrasts perfectly with the light, crisp salad, making for a satisfying and wholesome meal.

In this article, we’ll walk you through how to make a hearty **baked pasta casserole** that’s bursting with flavor and a simple **fresh salad** to round out the dish. The best part? Both components are easy to make, and you can customize them to suit your tastes!

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### Why You’ll Love This Baked Pasta Casserole with Fresh Salad

1. **Comforting and Hearty**: The baked pasta casserole is a rich, cheesy, and satisfying dish that will fill you up and keep you warm during colder months.
2. **Balanced Meal**: The fresh salad adds a crisp, healthy contrast to the rich pasta, ensuring you get your daily dose of veggies and nutrients.
3. **Customizable**: Both the pasta casserole and the salad are easy to tweak to suit different preferences, dietary restrictions, or what you have on hand.
4. **Easy to Prepare**: While the casserole bakes in the oven, you can quickly whip up the salad, making it a perfect meal for busy nights or family gatherings.

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### Recipe: Baked Pasta Casserole

#### Ingredients:

– **1 pound (16 oz) pasta** (penne, rigatoni, or ziti work best)
– **1 tablespoon olive oil** (for cooking pasta)
– **1 pound ground beef** (or turkey, chicken, or a plant-based protein for a lighter option)
– **1 onion**, chopped
– **2 cloves garlic**, minced
– **1 can (14 oz) crushed tomatoes**
– **1 can (6 oz) tomato paste**
– **1 tablespoon Italian seasoning**
– **1/2 teaspoon red pepper flakes** (optional, for a bit of heat)
– **1/2 cup ricotta cheese**
– **1 1/2 cups shredded mozzarella cheese**
– **1/2 cup grated Parmesan cheese**
– **1 egg**
– **Salt and pepper** to taste
– **Fresh basil or parsley** (optional, for garnish)

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#### Instructions:

1. **Cook the Pasta**: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta according to the package instructions, until al dente. Drain and set aside.

2. **Prepare the Sauce**: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the ground meat and cook until browned, breaking it apart with a spoon. Add the chopped onion and minced garlic, and cook until softened, about 3-4 minutes.

3. **Combine the Sauce Ingredients**: Stir in the crushed tomatoes, tomato paste, Italian seasoning, and red pepper flakes. Simmer for 5-10 minutes to allow the flavors to meld together. Season with salt and pepper to taste.

4. **Assemble the Casserole**: In a large mixing bowl, combine the cooked pasta, ricotta cheese, and about 1 cup of the shredded mozzarella cheese. Stir in the meat sauce, making sure the pasta is well-coated.

5. **Transfer to a Baking Dish**: Pour the pasta mixture into a greased 9×13-inch baking dish. Top with the remaining mozzarella cheese and grated Parmesan cheese.

6. **Bake**: Cover the casserole with aluminum foil and bake in the preheated oven for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

7. **Garnish and Serve**: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh basil or parsley if desired. Serve warm, and enjoy!

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### Recipe: Fresh Salad to Complement the Casserole

A light, crisp salad is the perfect accompaniment to the rich, cheesy pasta casserole. This fresh salad uses simple, colorful ingredients that add crunch, flavor, and nutritional value to your meal.

#### Ingredients:

– **Mixed greens** (such as arugula, spinach, or a spring mix)
– **1 cucumber**, sliced
– **1 cup cherry tomatoes**, halved
– **1/4 red onion**, thinly sliced
– **1/4 cup shredded carrots**
– **1/4 cup olives** (green or black, pitted and sliced)
– **1 tablespoon olive oil**
– **1 tablespoon balsamic vinegar** (or red wine vinegar)
– **1 teaspoon Dijon mustard**
– **1 teaspoon honey** (optional, for a touch of sweetness)
– **Salt and pepper** to taste

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