Italian Noodle Casserole

Course Dinner
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 436kcal
Author Brianne @ Cupcakes & Kale Chips


  • 8 oz. penne, ziti, or a similar tube-shaped pasta (I used gluten free)
  • 1 1/3 lbs lean ground beef
  • half medium onion, chopped
  • kosher salt & freshly ground pepper
  • 1 large or 2 small zucchini halved or quartered lengthwise and cut into 1/4 inch thick slices
  • 1 clove garlic minced or crushed
  • two 15 oz. cans low sodium/no salt added tomato sauce
  • 1 teaspoon dried Italian seasoning
  • 1 cup plain Greek yogurt
  • 3 oz. cream cheese, regular or light
  • 1 cup shredded sharp cheddar cheese (about 4 oz.)
  • 1/4 cup grated parmesan cheese


  • Preheat your oven to 450°F and coat a 9x13 inch casserole dish or glass baking dish with oil or cooking spray.
  • Prepare pasta according to package directions, cooking slightly al dente.
  • Place a large skillet over medium heat, and add the ground beef, onion, and a pinch of salt and pepper. Brown the ground beef, breaking up while cooking, until nearly cooked through. Drain any excess grease.
  • Add the zucchini and garlic to the beef and saute for about 5 minutes or until the zucchini is tender.
  • Stir in the tomato sauce and Italian seasoning, and bring to a simmer. Season to taste with salt and pepper.
  • After the pasta is cooked and drained, return the pasta to the pot or a bowl and stir in the Greek yogurt and cream cheese until smooth. Transfer the pasta mixture to the prepared casserole or baking dish.
  • Top pasta with an even layer of the meat sauce mixture, the sprinkle with cheddar and parmesan cheese.
  • Bake at 450°F for 15-20 minutes, or until heated through and cheese is melted and lightly browned.


Calories: 436kcal | Carbohydrates: 32g | Protein: 38g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 334mg | Potassium: 571mg | Fiber: 1g | Sugar: 4g | Vitamin A: 390IU | Vitamin C: 6mg | Calcium: 275mg | Iron: 3.3mg