Wagon Wheel Pasta Casserole

Get ready to fall head-over-heels for the easiest dinner that actually tastes like you spent hours in the kitchen!

This dump-and-bake wonder is about to save your weeknight sanity while delivering all those cozy, cheesy vibes you’re craving.

The magic happens when those adorable wagon wheel pasta shapes soak up every drop of marinara goodness, creating pockets of flavor in every single bite.

Plus, that golden, bubbly mozzarella top?

Pure comfort food perfection that’ll have everyone asking for seconds.

Ingredients

For the casserole:

• 16 ounces (about 5 cups dry) uncooked mini wheels pasta (can substitute with elbow pasta or other small pasta with a cook time of about 7-8 minutes)
• 3 cups (about 25.5 ounces) marinara sauce
• 3 cups water
• 1 teaspoon salt
• ¼ cup chopped fresh basil (optional)
• 2 cups grated mozzarella cheese

For garnish (optional):

• Grated Parmesan cheese
• Chopped fresh parsley or basil

Steps

1. Preheat your oven to 425°F (220°C). Spray a 9 x 13-inch baking dish (or two 8-inch square baking dishes) with cooking spray. The larger dish works best for even cooking, but smaller dishes are perfect if you want to freeze one for later.
2. In the prepared dish (or in a separate bowl if you prefer less cleanup), stir together the dry uncooked pasta, marinara sauce, water, salt, and basil if using. Make sure every piece of pasta is coated with the sauce mixture – this ensures even cooking. Cover tightly with foil, creating a seal around the edges to trap steam.
3. Bake covered for 25 minutes. The steam created under the foil will cook the pasta perfectly without any pre-boiling. You’ll hear gentle bubbling sounds, which means it’s working its magic.
4. Remove the dish from the oven and carefully take off the foil (watch out for hot steam!). Give the pasta a good stir, scraping up any bits from the bottom. At this point, the pasta should be almost done but still have a slight bite to it – that perfect al dente texture. If it looks too dry, add 2-3 tablespoons more water.
5. Sprinkle the grated mozzarella cheese evenly over the top of the casserole. Return the dish to the oven uncovered for an additional 5-10 minutes, or just until the cheese is melted and golden in spots and the pasta is completely tender when pierced with a fork.
6. Let the casserole rest for 5 minutes before serving – this helps the sauce thicken up and prevents molten cheese burns. Garnish with optional grated Parmesan cheese and fresh herbs for that restaurant-worthy finish.

Smart Swaps

• Whole wheat pasta instead of regular (1:1 ratio) – adds fiber and nutty flavor
• Turkey marinara instead of regular – boosts protein content
• Part-skim mozzarella instead of whole milk – reduces calories by about 30 per serving

Make It Diabetes-Friendly

Replace regular pasta with shirataki noodles (1:1 ratio) to cut carbs from 45g to just 8g per serving. Use sugar-free marinara sauce (check labels for added sugars) and reduce portion size to 1 cup instead of 1.5 cups. This modification drops total carbs to approximately 12g per serving compared to the original 48g. Pair with a side salad dressed in olive oil and vinegar to add healthy fats that slow glucose absorption. The high fiber content from added vegetables helps maintain stable blood sugar levels.

Pro Tips

• Use pasta with ridges or curves – they grab onto sauce better than smooth shapes
• Don’t skip the resting time – it’s when the magic thickening happens
• Leftover casserole reheats beautifully with a splash of water to loosen the sauce