Pioneer Woman Italian Wedding Casserole

This Pioneer Woman Italian Wedding Casserole transforms the cozy flavors of Italian wedding soup into a hearty, cheesy, oven-baked comfort dish. With bowtie pasta, tender meatballs, veggies, kale, and a creamy herbed sauce topped with golden breadcrumbs, it’s everything you need in a one-pan dinner. Whether you’re feeding a crowd, prepping for the week, or craving something soul-warming, this casserole hits the spot.

Why You’ll Love This Pioneer Woman Italian Wedding Casserole

• All-in-one comfort food. Meatballs, greens, pasta, and sauce—all in one cozy casserole.
• Perfect for busy nights. Uses pantry staples and frozen meatballs to keep prep easy.
• Great for leftovers. Tastes even better the next day and freezes beautifully.
• A twist on a classic. Like Italian wedding soup, but heartier, creamier, and baked!

Ingredients

• 1 pound bowtie pasta
• 2 tablespoons salted butter
• 2 tablespoons olive oil
• 1 cup diced celery
• 2 tablespoons chopped fresh oregano
• 3 cloves garlic, minced
• 2 carrots, diced
• 1 onion, diced
• 3 tablespoons all-purpose flour
• 4 cups chicken stock
• Kosher salt and black pepper, to taste
• One 26-ounce bag frozen Italian meatballs
• 4 cups chopped kale
• 1/2 cup grated Parmesan or Asiago cheese

Topping:

• 1 1/2 cups breadcrumbs
• 1/4 cup grated Parmesan
• 3 tablespoons melted salted butter
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh oregano

How to Make Pioneer Woman Italian Wedding Casserole

1. Bake. Bake uncovered for 20 minutes, until golden and bubbling. Let rest 10 minutes before serving.
2. Preheat oven to 375°F.
3. Cook the pasta until just under al dente (about 1–2 minutes less than package directions). Drain and set aside.
4. Sauté the vegetables. In a large pot, melt butter with olive oil over medium heat. Add celery, oregano, garlic, carrots, and onion. Cook 5–6 minutes, until the onion is translucent.
5. Make the sauce. Stir in flour and cook for 1 minute. Slowly whisk in chicken stock, bring to a simmer, and cook for 2 minutes until thickened. Season with salt and pepper.
6. Assemble the casserole. Stir in pasta, kale, Parmesan, and meatballs. Transfer everything to a greased 9×13-inch baking dish.
7. Add the topping. In a bowl, mix breadcrumbs, Parmesan, melted butter, parsley, and oregano. Sprinkle evenly over the casserole.

Expert Recipe Tips

• Undercook pasta slightly—it finishes cooking in the oven.
• Homemade meatballs? Go for it! Just make sure they’re fully cooked before adding.
• Use spinach or Swiss chard if kale isn’t your thing.
• Add extra cheese to the sauce or top for a gooier finish.

Recipe Variations

• Vegetarian Version: Use veggie meatballs and vegetable broth.
• Sausage Swap: Try cooked Italian sausage slices instead of meatballs.
• Cheesy Twist: Stir mozzarella into the pasta mixture before baking.
• Mini Meatballs: Use mini meatballs for more meat in every bite.
• White Bean Boost: Add a can of drained white beans for extra heartiness.

Storage Instructions

• In the Fridge: Store leftovers in an airtight container for 3–5 days.
• In the Freezer: Freeze in a freezer-safe container for up to 3 months. Wrap tightly to prevent freezer burn.

How to Reheat Italian Wedding Casserole

• Oven: Cover with foil and bake at 300°F for 20–25 minutes until warmed through.
• Stovetop: Scoop portions into a skillet, add a splash of broth or water, and heat over medium-low.
• Microwave: Heat individual portions for 30–60 seconds, stirring halfway.

FREQUENTLY ASKED QUESTIONS

• How do I keep the casserole from getting mushy?
  Undercook the pasta slightly before baking so it doesn’t over-soften in the oven.
• Why is my casserole dry?
  Make sure your sauce is thick but not too tight, and don’t overbake. A little broth can help loosen leftovers.
• Can I use spinach instead of kale?
  Yes! Spinach works beautifully—just add it right before baking since it wilts quickly.
• Can I make it gluten-free?
  Yes—use gluten-free pasta and substitute a 1:1 GF flour blend for the roux.
• How do I know it’s done?
  The casserole is ready when the top is golden, the sauce is bubbling, and everything is heated through.

Try More Pioneer Woman Recipes:

• Pioneer Woman Butter Chicken
• Pioneer Woman Sirloin Tip Roast Crock Pot
• Pioneer Woman No Peek Chicken

Nutrition Facts

Amount Per Serving

• Calories 783
• Total Fat 38g
• Saturated Fat 15g
• Cholesterol 93mg
• Sodium 1211mg
• Carbohydrates 77g
• Dietary Fiber 7g
• Sugar 10g
• Protein 33g