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Pasta casserole with San Marzano canned tomatoes

Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Servings: 6 people


  • 1 28oz San Marzano DOP tomatoes
  • 1 cup diced carrot
  • 1 cup diced parsnip
  • 1 cup diced celery
  • 1 cup diced onion
  • 2 cloves garlic, finely sliced
  • 3 tbsp extra virgin olive oil
  • 2 cups water
  • 3 cups cooked pasta shapes of your choice
  • 1 lb fresh mozzarella, cubed
  • 2 green onion, cut
  • 10 sundried tomatoes, finely sliced
  • 10 black olives, sliced
  • 1/2 lb Taleggio, sliced
  • 1 tbsp Italian breadcrumbs
  • Salt and pepper to taste
  • Handful basil (optional)


  • Preheat oven to 375F.
  • In a pan saute onion, celery, parsnip, garlic, and carrot with oil for a few minutes or until translucent. Add the San Marzano tomatoes. Let sauce simmer slowly on the stove for 1 hour, checking from time to time and adding water (up to 2 cups) in small quantities.
  • Take the sauce off heat. Add 3 cups sauce to a large mixing bowl (you can store the leftover sauce in the fridge for up to 1 week). Stir in cooked pasta, mozzarella cheese, green onion, sundried tomatoes and olives. Add salt and pepper to taste. Pour the mix into a large casserole pan. Distribute sliced Taleggio on top and sprinkle Italian breadcrumbs. Place the dish in the oven and cook for 30 minutes or until golden-brown. Serve hot, with fresh basil if you like.
  • Enjoy!