Italian Wedding Pasta Bake Recipe

Name: Italian Wedding Pasta Bake
Prep time: 15 min
Cook time: 45 min
Total time: 70 min
Yield: 8
Ingredients: Cooking spray; 12 ounces dried farfalle pasta; 4 tablespoons butter, divided; 2 tablespoons olive oil; 1 onion, chopped; 2 celery stalks, chopped; 2 carrots, chopped; 3 cloves garlic, minced; 1/3 cup all-purpose flour; 1 (32-ounce) carton reduced-sodium chicken broth; 3/4 cup grated Parmesan cheese, divided; 5 cups chopped kale or baby spinach; 1 (26-ounce) package frozen Italian meatballs, thawed; 3 tablespoons chopped fresh oregano, divided; 1/2 teaspoon ground black pepper; 1/4 teaspoon salt; 1 cup panko breadcrumbs; 2 tablespoons chopped fresh parsley

Cook Time: 45 minutes

This hearty casserole combines the flavors of tender pasta, savory meatballs, and a creamy, cheesy sauce. Perfect for a cozy dinner!

Ingredients

Cooking spray
12 ounces dried farfalle pasta
4 tablespoons butter, divided
2 tablespoons olive oil
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 cloves garlic, minced
1/3 cup all-purpose flour
1 (32 ounce) carton reduced-sodium chicken broth
3/4 cup grated Parmesan cheese, divided
5 cups chopped kale or baby spinach
1 (26-ounce) package frozen Italian meatballs, thawed
3 tablespoons chopped fresh oregano, divided
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 cup panko breadcrumbs
2 tablespoons chopped fresh parsley

Directions

Preheat the oven to 375F (190C). Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray.
Bring a large pot of water to a boil. Add pasta and cook until almost tender, about 10 minutes. Drain and set aside in a bowl.
In the same pot, melt 2 tablespoons butter with olive oil over medium heat. Add chopped onion, celery, and carrots. Cook, covered, stirring occasionally, until the carrots are nearly tender, about 7 minutes.
Add minced garlic to the pot and cook for another minute.
Sprinkle flour over the vegetables, then cook and stir for 1 minute to make a roux.
While stirring, slowly pour in the chicken broth. Bring the mixture to a boil, continuing to stir. Cook for an additional minute, until the sauce slightly thickens.
Stir in 1/2 cup Parmesan cheese until melted and smooth.
Add chopped kale and cook, stirring, until the kale is wilted, about 1 minute.
Mix in the cooked pasta, thawed meatballs, 2 tablespoons chopped oregano, black pepper, and salt. Stir everything to combine.
Transfer the mixture to the prepared baking dish.
For the topping, melt the remaining 2 tablespoons butter in a bowl. Stir in panko breadcrumbs and 1/4 cup Parmesan cheese. Mix until evenly coated.
Sprinkle the breadcrumb topping over the casserole.
Bake in the preheated oven for about 20 minutes, or until the top is golden and the casserole is heated through.
Let the casserole stand for 10 minutes before serving. Garnish with the remaining 1 tablespoon chopped oregano and chopped fresh parsley.

Nutrition Facts (per serving)

Calories: 570
Total Fat: 34g (43% Daily Value)
Saturated Fat: 13g (64% Daily Value)
Cholesterol: 84mg (28% Daily Value)
Sodium: 1293mg (56% Daily Value)
Total Carbohydrate: 44g (16% Daily Value)
Dietary Fiber: 6g (23% Daily Value)
Total Sugars: 7g
Protein: 24g (49% Daily Value)
Vitamin C: 38mg (43% Daily Value)
Calcium: 271mg (21% Daily Value)
Iron: 5mg (25% Daily Value)
Potassium: 727mg (15% Daily Value)

Italian Wedding Pasta Bake Recipe

The Story Behind Italian Wedding Pasta Bake

The Italian Wedding Pasta Bake has its roots in traditional Italian wedding soup, a dish that historically symbolized prosperity, love, and unity. Contrary to what its name might suggest, it is not typically served at weddings. Instead, it gained popularity among Italian-American families as a comforting, hearty meal. The transformation from soup to pasta bake emerged in the mid-20th century when casseroles became a convenient way to serve large family gatherings, combining meat, greens, and pasta into a single, easy-to-bake dish.

Regional Variations

Although the dish is broadly associated with Italian-American cuisine, regional differences highlight unique local flavors. In Southern Italy, cooks may prefer adding pecorino cheese instead of Parmesan, or using escarole instead of kale or spinach. Northern Italian versions might incorporate different pasta shapes, such as orecchiette or cavatappi, and occasionally include cream in the sauce. Each variation retains the core idea of combining tender pasta, savory meat, and green vegetables, yet subtle regional tweaks influence texture and taste.

Differences from Similar Dishes

Italian Wedding Pasta Bake distinguishes itself from standard casseroles and pasta bakes through its connection to the classic wedding soup. Unlike baked ziti or lasagna, this dish emphasizes smaller meatballs and leafy greens, creating a balance between protein, vegetables, and pasta. The lightly thickened broth and Parmesan-based sauce provide a delicate, cohesive flavor, while the panko topping adds a contrasting crunch that sets it apart from other creamy or tomato-heavy casseroles.

Typical Serving Occasions

This dish is commonly served as a family dinner or at potlucks due to its large yield and ease of preparation. It is ideal for casual gatherings, weekday meals, or holiday buffets. The bake is versatile enough to be portioned for children and adults alike, making it a popular choice for households that want a hearty, crowd-pleasing meal with minimal fuss.

Interesting Facts

The term wedding in Italian Wedding Pasta Bake refers to the marriage of ingredients, not a matrimonial ceremony.
Originally, the recipe used small meatballs and tiny pasta shapes to mimic the components of wedding soup.
The panko breadcrumb topping is a modern adaptation; traditional Italian versions were often finished simply with cheese.
Spinach, kale, or other leafy greens symbolize growth and prosperity, keeping with the auspicious theme of the original wedding soup.
The dish has become popular in the United States for its convenience and adaptability, often incorporating frozen meatballs or pre-chopped vegetables for speed.

FAQ about Italian Wedding Pasta Bake Recipe

Yes, you can assemble the casserole up to a day in advance. Keep it covered in the refrigerator and bake it just before serving. Add 5 extra minutes to the baking time if it is chilled.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave in shorter intervals to avoid overcooking.

Yes, the baked pasta can be frozen for up to 2 months. Wrap tightly with foil and place in a freezer-safe container. Thaw in the refrigerator overnight before reheating in the oven.

Absolutely. If using fresh meatballs, cook them fully before adding to the pasta mixture. Adjust the cooking time in the oven to ensure the dish is heated through without overbaking the pasta.

Yes, you can use Swiss chard, collard greens, or even broccoli florets as alternatives. Cook them until just tender before combining with the pasta and sauce.

Use low-sodium chicken broth and reduce or omit the added salt. Taste the sauce before combining with the pasta and adjust seasonings gradually.

Yes, short pasta shapes like penne, rotini, or rigatoni work well. Ensure the pasta is cooked until just tender, as it will bake further in the oven.

Make sure the butter is fully melted and evenly combined with the panko breadcrumbs. Sprinkle evenly over the pasta and bake uncovered to allow browning. For extra crunch, broil for the last 1–2 minutes, watching carefully to avoid burning.

Comments

RubyWhisk7015

10/06/2025 01:52:54 PM

I used spinach and my son made the meatballs at home. I'll probably make it again

SavvyPrune7268

06/16/2025 09:31:19 PM

I found the dish pretty light on flavour anytime I tested it. However, I thought it had potential so the second time I made it, I thought it was improved. The sauce had very little flavour so I crushed the garlic (instead of mincing) and added a lot more salt, pepper and Italian seasoning. I replaced the parmesan cheese with Romano and that gave it a big bump in flavour . Then I replaced the 2T fresh oregano with 2T Italian seasoning again. For the sauce I thought it important to cook the flour a lot more than recommended because it really adds to the flavour as well.

Bonnie Berry

05/03/2025 02:55:17 AM

The only tweak is add oregano a pinch during cooking of garlic, add more stock to have more gravy, sliced meatballs into fours for toddlers. Lol..very tasty.

Karen

09/15/2025 01:31:15 PM

It was good but not fantastic. Felt like it was missing something or needed more sauce.

JME

06/21/2025 09:57:59 PM

I would prefer that there was some alternative to the spinach/kale…..neither are my favourites

EdgyPita2298

05/26/2025 05:17:10 PM

Very good

Gizmo15

05/05/2025 06:29:07 PM

It was great and satisfying. Very tasty!

Pamela Williams

05/04/2025 10:25:28 PM

Just delicious — nothing else to say.

Janet Moore

04/23/2025 06:45:56 PM

Such a crowd-pleaser, seriously.

Michelle Slother

02/16/2025 11:22:10 PM

This was an unexpected, flavorful, delicious meal! Even my picky 7 year old ate it. I was a little unsure how it would turn out since it seemed like ingredients for chicken noodle soup but once you add the flour and Parmesan it’s a game changer. Thank you!

RubyTofu5920

02/02/2025 04:40:59 PM

This is one of the best described recipes. The pics and instructions are so easy to follow Thanks from a "not so much a cook"

Dorothy Edwards

02/02/2025 03:59:21 PM

It came out perfect on the first try.

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