Parmesan Ranch Pasta Casserole
From MountainMamas 1 year ago
- 30 Minutes to make
- Serves 8
Everyone loved this simple Parmesan Ranch White Sauce Casserole, and it's easy to throw in veggies you have on hand. Any veggie will do and when you need to take a dish to a party or event this is one of the best to do if in a hurry.
Ingredients
- 2-1/2 cups uncooked bow tie pasta shopping list
- 2 cups (8 ounces) shredded Italian cheese blend shopping list
- 1-1/4 cups grated Parmesan cheese, divided shopping list
- 1 cup (8 ounces) sour cream shopping list
- 1 cup ranch salad dressing shopping list
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry or 2 cups chopped fresh spinach shopping list
- 2 slices day-old French bread (1/2 inch thick) shopping list
- 1 tablespoon olive oil shopping list
- 1 teaspoon grated lemon zest shopping list
- 1 teaspoon dried parsley flakes shopping list
- 1/4 teaspoon garlic salt shopping list
- Shop Recipe shopping list
How to make it
- Preheat oven to 350°. Cook pasta according to package directions.
- In a large bowl, mix Italian cheese blend, 1 cup Parmesan cheese, sour cream and salad dressing. Drain pasta; add to cheese mixture. Fold in spinach. Transfer to a greased 13 x 9-in. baking dish.
- Tear French bread into pieces; place in a food processor. Cover and pulse until crumbs form. Toss bread crumbs with oil, lemon zest, parsley, garlic salt and remaining 1/4 cup Parmesan cheese. Sprinkle over pasta mixture.
- Bake, covered, 25 minutes. Uncover; bake until golden brown and bubbly, 5-10 minutes.
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