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Christmas Even Pasta Casserole

  • Author: Living the Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 1x


  • 1 lb. your favorite pasta
  • 2 lbs. Italian sausage, ground, removed from casing (1 lb mild & 1 lb hot)
  • 28 oz, can crushed tomatoes
  • 1 yellow onion, sliced
  • 45 garlic cloves, minced
  • 1/2 cup Sans Wine Co. Carignan
  • 1 lb. shredded mozzarella (16 oz pack)
  • 1/2 cup grated cheese
  • EVOO
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons dried oregano
  • 1 bayleaf


  1. Add 2 – 3 tbs. EVOO to large soup pot, and cook down the sausage – break up the meat while it cooks. Cook until browned. Add onion and garlic and cook until the garlic is fragrant and the onion is translucent.
  2. Add Sans Wine Co. Carignan to deglaze. Cook down for a few minutes. Stir in crushed tomato, salt, pepper, red pepper, oregano, and bay leaf.
  3. Taste for seasonings.
  4. Cook sauce on a gentle heat for about 30 minutes.
  5. Meanwhile, cook the pasta until “al dente” – don’t overcook your pasta!
  6. Drain and add to a bowl.
  7. In your casserole dish or cast iron pan, add a layer of sauce, layer of pasta, layer of mozzarella and grated cheese. Repeat until you’ve used up all of your sauce, pasta and cheese, finishing with mozzarella on top/last layer. Heat oven to 350 degrees F.
  8. Cover with foil and poke holes to let heat escape. Bake for 30 minutes then remove the foil and bake another 10-15 minutes at 400 degrees to get cheese bubbly.
  9. Serve and enjoy!


Recipe inspired by Grandma Marlene’s Christmas Eve Pasta Casserole.


  • Serving Size: 1
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