My Dad makes a version of this dish, but I changed it up to suit my tastes and dietary needs. Comfort food at its finest, especially if you like tomatoes! This recipe is very open to substitutions. You could use regular pasta, of course, and it can easily be made vegetarian by leaving out the meat, and perhaps increasing the mozzerella cheese. Enjoy!
My Private Note
Units: US | Metric
- 8 ounces brown rice pasta, fusilli, cooked al dente
- 1/2 cup steak, chopped
- 3 links Italian sausage
- 0.5 (14 1/2 ounce) can diced tomatoes
- 1/4 large green pepper, diced
- 1/2 medium onion, diced
- 0.5 (24 ounce) jar marinara sauce
- 1 small summer squash, peeled and diced
- 1 teaspoon garlic, minced
- 1/2 teaspoon oregano
- 1/4 cup mozzarella cheese, shredded (optional)
- 3 tablespoons olive oil
- 1/2 cup plain yogurt
- 3 tablespoons half-and-half
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1Preheat oven to 400 degrees fahrenheit.
- 2Heat about a tablespoon of olive oil in pan at medium heat.
- 3Saute sausage and steak in pan until brown, seasoning with half of the oregano.
- 4Remove sauted meats to a plate covered with a few paper towels, leaving the juices and oil in the pan.
- 5Put chopped green pepper, onion, and minced garlic in pan and saute in meat juices for about five minutes, or until the onion starts to turn clear.
- 6Turn off heat, but leave onion and peppers in pan to keep warm.
- 7Combine yogurt, half and half, garlic power, and onion powder. It should be a pourable, but still thick, consistency.
- 8Drizzle one tablespoon of olive oil on bottom of loaf pan.
- 9Spread half of the spaghetti sauce in pan.
- 10Top with half of meat mixture, then half of the diced summer squash, half of the diced tomatoes, and half of the green pepper/onion mixture.
- 11Finish with half of the yogurt mixture.
- 12Repeat layers, but after the yogurt layer, sprinkle with mozzerella cheese.
- 13Drizzle with final tablespoon of olive oil and sprinkle with italian seasoning.
- 14Cover pan with aluminum foil, place in oven, and bake for 10 minutes. Then remove the aluminum foil and bake for another 5-10 minutes, or until the cheese is melted.
- 15Options: you can substitute sour cream for the yogurt. You can also substitute soy or goat yogurt and eliminate the mozzerella to make this dairy-free.
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Nutritional Facts for Creamy Tomato Pasta Casserole (Gluten-Free)
Serving Size: 1 (352 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 579.3
- Calories from Fat 381
- Total Fat 42.4 g
- Saturated Fat 12.1 g
- Cholesterol 58.1 mg
- Sodium 1779.0 mg
- Total Carbohydrate 28.9 g
- Dietary Fiber 2.5 g
- Sugars 18.4 g
- Protein 21.6 g
The following items or measurements are not included:
brown rice pasta