23 Delicious Baked Pasta Recipes Easy to Make

Mmm, is there anything more comforting than a bubbling dish of baked pasta? Whether you’re craving a quick weeknight dinner or a hearty meal to share, our roundup of 23 delicious baked pasta recipes has something for every taste and occasion. From classic lasagnas to creative twists, these easy-to-make dishes promise to satisfy your pasta cravings. Keep reading to find your next favorite recipe!

Cheesy Baked Ziti

Making Cheesy Baked Ziti is a comforting endeavor that combines simplicity with delicious results. This dish is perfect for those evenings when you crave something hearty yet straightforward to prepare.

Ingredients

• Ziti pasta – 1 lb
• Marinara sauce – 24 oz
• Ricotta cheese – 15 oz
• Mozzarella cheese – 2 cups, shredded
• Parmesan cheese – ½ cup, grated
• Egg – 1
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil and cook the ziti pasta according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. Drain the pasta and return it to the pot. Immediately add the marinara sauce and stir to combine.
4. In a separate bowl, mix the ricotta cheese, half of the mozzarella cheese, parmesan cheese, egg, salt, and black pepper until well blended. Tip: Beating the egg before adding it ensures a smoother mixture.
5. Layer half of the sauced pasta in the prepared baking dish, then spread the cheese mixture evenly over the pasta. Top with the remaining pasta and sprinkle the rest of the mozzarella cheese on top.
6. Bake uncovered for 25 minutes, or until the cheese is melted and bubbly. Tip: For a golden top, broil for the last 2-3 minutes.

Cheesy Baked Ziti emerges from the oven with a creamy interior and a slightly crispy top layer. Serve it alongside a crisp green salad or garlic bread for a complete meal that’s sure to satisfy.

Creamy Baked Mac and Cheese

Just when you thought mac and cheese couldn’t get any better, this creamy baked version comes along to prove you wrong. Perfect for beginners, this recipe breaks down the process into simple, foolproof steps.

Ingredients

• Elbow macaroni – 2 cups
• Butter – ¼ cup
• Flour – ¼ cup
• Milk – 2 cups
• Cheddar cheese – 2 cups, shredded
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Boil the elbow macaroni in salted water for 7 minutes, then drain. Tip: The pasta should be al dente, as it will continue to cook in the oven.
3. In a saucepan, melt the butter over medium heat, then whisk in the flour to create a roux. Cook for 1 minute until golden. Tip: Constant whisking prevents lumps.
4. Gradually add the milk to the roux, whisking continuously until the mixture thickens, about 5 minutes.
5. Remove the saucepan from heat and stir in the shredded cheddar cheese until fully melted and smooth. Tip: For extra creaminess, add the cheese in batches.
6. Combine the cheese sauce with the drained macaroni, stirring until evenly coated.
7. Transfer the mixture to a greased baking dish and bake for 20 minutes, or until the top is lightly golden.

Kindly note, this mac and cheese emerges from the oven with a velvety texture and a rich, cheesy flavor that’s irresistibly comforting. Serve it straight from the dish for a family-style meal or portion it into ramekins for individual servings.

Spinach and Ricotta Stuffed Shells

Ready to dive into a comforting classic that’s as fun to make as it is to eat? Spinach and Ricotta Stuffed Shells combine creamy, cheesy goodness with the fresh taste of spinach, all nestled in tender pasta shells.

Ingredients

• Jumbo pasta shells – 12 oz
• Ricotta cheese – 15 oz
• Spinach – 10 oz, thawed and drained
• Mozzarella cheese – 2 cups, shredded
• Parmesan cheese – ½ cup, grated
• Egg – 1
• Garlic – 2 cloves, minced
• Marinara sauce – 24 oz
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook for 9 minutes, stirring occasionally to prevent sticking. Tip: The shells should be al dente as they will continue to cook in the oven.
3. Drain the shells and rinse under cold water to stop the cooking process. Set aside.
4. In a large bowl, mix together ricotta cheese, spinach, 1 cup of mozzarella cheese, Parmesan cheese, egg, minced garlic, salt, and black pepper until well combined.
5. Spread 1 cup of marinara sauce at the bottom of a 9×13 inch baking dish.
6. Stuff each shell with the ricotta mixture and place them seam side up in the baking dish. Tip: Use a small spoon or a piping bag for easier stuffing.
7. Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
8. Cover with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden. Tip: Let the dish sit for 5 minutes before serving to allow the flavors to meld.

Fluffy, cheesy, and packed with flavor, these stuffed shells are a hit at any dinner table. Serve them with a side of garlic bread for a meal that’s sure to impress.

Baked Spaghetti with Meatballs

For a comforting meal that combines the heartiness of spaghetti with the savory delight of meatballs, this baked spaghetti with meatballs recipe is a must-try. Follow these steps to create a dish that’s sure to please any crowd.

Ingredients

• Spaghetti – 8 oz
• Ground beef – 1 lb
• Egg – 1
• Breadcrumbs – ½ cup
• Marinara sauce – 2 cups
• Mozzarella cheese – 1 cup, shredded
• Parmesan cheese – ¼ cup, grated
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente, then drain.
3. In a bowl, mix the ground beef, egg, breadcrumbs, salt, and black pepper until well combined. Tip: Wet your hands to prevent the mixture from sticking when forming meatballs.
4. Form the mixture into 1-inch meatballs.
5. Heat olive oil in a large skillet over medium heat and brown the meatballs on all sides, about 5 minutes. They don’t need to be fully cooked through at this stage.
6. In a large baking dish, combine the cooked spaghetti and marinara sauce, then nestle the meatballs into the spaghetti.
7. Sprinkle the top with mozzarella and Parmesan cheeses. Tip: For a golden crust, place the dish under the broiler for the last 2 minutes of baking.
8. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
9. Let the dish rest for 5 minutes before serving. Tip: This allows the flavors to meld and makes it easier to serve.

Baked spaghetti with meatballs emerges from the oven with a perfect blend of textures—tender pasta, juicy meatballs, and a cheesy, crispy top. Serve it with a side of garlic bread for an extra touch of comfort.

Garlic Parmesan Baked Penne

Here’s a simple yet delicious recipe for Garlic Parmesan Baked Penne that’s perfect for any night of the week. Follow these steps carefully to create a comforting dish that’s sure to please.

Ingredients

• Penne pasta – 1 lb
• Garlic – 4 cloves, minced
• Butter – 4 tbsp
• Heavy cream – 2 cups
• Parmesan cheese – 1 cup, grated
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente, about 10-12 minutes.
3. While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
4. Pour in the heavy cream, stirring constantly to combine with the butter and garlic. Let the mixture simmer for 3-4 minutes to thicken slightly.
5. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth. Season with salt and black pepper.
6. Drain the cooked pasta and return it to the pot. Pour the garlic Parmesan sauce over the pasta, tossing to coat evenly.
7. Transfer the sauced pasta to a baking dish, spreading it out evenly. Bake in the preheated oven for 15-20 minutes until the top is lightly golden and bubbly.
8. Let the baked penne sit for 5 minutes before serving to allow the sauce to set slightly.

Lightly golden and irresistibly creamy, this Garlic Parmesan Baked Penne offers a comforting texture with a rich, savory flavor. Serve it alongside a crisp green salad or garlic bread for a complete meal.

Three Cheese Baked Rigatoni

Rigatoni pasta bakes up beautifully when layered with a trio of cheeses, creating a dish that’s as comforting as it is delicious. Let’s walk through the process of making Three Cheese Baked Rigatoni, ensuring every step is clear and manageable, even for beginners.

Ingredients

• Rigatoni – 1 lb
• Ricotta cheese – 1 cup
• Mozzarella cheese – 2 cups, shredded
• Parmesan cheese – ½ cup, grated
• Marinara sauce – 3 cups
• Olive oil – 1 tbsp
• Salt – 1 tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil, then add the rigatoni. Cook for 1 minute less than the package instructions for al dente pasta.
3. Drain the pasta and return it to the pot. Tip: Toss with a bit of olive oil to prevent sticking.
4. Add the marinara sauce to the pasta, stirring gently to coat each piece evenly.
5. In a separate bowl, mix the ricotta, 1 cup of mozzarella, and Parmesan cheese. Tip: Room temperature ricotta blends more smoothly.
6. Layer half the pasta in a baking dish, then spread the cheese mixture evenly over it. Add the remaining pasta and top with the rest of the mozzarella.
7. Bake for 25 minutes, or until the cheese is bubbly and golden. Tip: Let it sit for 5 minutes before serving for easier slicing.

Unbelievably creamy with a satisfying bite from the rigatoni, this dish is a cheese lover’s dream. Serve it with a crisp green salad to balance the richness, or enjoy it straight from the baking dish for the ultimate comfort food experience.

Baked Feta Pasta with Cherry Tomatoes

Perfect for those who love a blend of creamy and tangy flavors, this Baked Feta Pasta with Cherry Tomatoes is a simple yet delicious dish that comes together with minimal effort. Let’s walk through the process step by step to ensure your pasta turns out perfectly every time.

Ingredients

• Feta cheese – 8 oz block
• Cherry tomatoes – 2 cups
• Olive oil – ¼ cup
• Garlic – 3 cloves, minced
• Pasta – 8 oz
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Red pepper flakes – ¼ tsp

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a baking dish, place the block of feta cheese in the center and surround it with cherry tomatoes.
3. Drizzle the olive oil over the feta and tomatoes, then sprinkle with minced garlic, salt, black pepper, and red pepper flakes.
4. Bake in the preheated oven for 25 minutes, or until the tomatoes have burst and the feta has softened. Tip: For an extra burst of flavor, toss the tomatoes halfway through baking.
5. While the feta and tomatoes bake, cook the pasta according to the package instructions until al dente. Drain and set aside. Tip: Reserve ½ cup of pasta water to adjust the sauce consistency later if needed.
6. Once the feta and tomatoes are done baking, remove them from the oven and immediately mash the feta and tomatoes together with a fork until creamy. Tip: For a smoother sauce, use a blender or food processor.
7. Add the cooked pasta to the baking dish and toss until evenly coated with the sauce. If the sauce is too thick, add a little reserved pasta water to loosen it.
8. Serve immediately, garnished with additional red pepper flakes or fresh basil if desired.

Silky smooth feta melds beautifully with the sweet, roasted tomatoes, creating a pasta dish that’s rich in flavor yet surprisingly light. Try serving it with a side of crusty bread to soak up every last bit of the delicious sauce.

Chicken Alfredo Baked Pasta

Whisking up a comforting dish that’s both creamy and hearty, this Chicken Alfredo Baked Pasta is a crowd-pleaser that’s easier to make than you might think. Follow these steps to create a dish that’s bubbling with flavor and perfectly baked to golden perfection.

Ingredients

• Penne pasta – 12 oz
• Chicken breast – 1 lb, diced
• Heavy cream – 2 cups
• Parmesan cheese – 1 cup, grated
• Garlic – 2 cloves, minced
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente, then drain. Tip: Reserve a cup of pasta water to adjust sauce consistency later.
3. In a large skillet, melt butter over medium heat and sauté minced garlic until fragrant, about 30 seconds.
4. Add diced chicken to the skillet, seasoning with salt and black pepper, and cook until no longer pink, about 5-7 minutes.
5. Pour heavy cream into the skillet with chicken, stirring gently to combine, and bring to a simmer.
6. Stir in grated Parmesan cheese until the sauce is smooth and slightly thickened. Tip: If the sauce is too thick, use the reserved pasta water to thin it.
7. Combine the cooked pasta with the chicken Alfredo sauce, mixing well to ensure every piece is coated.
8. Transfer the mixture to a baking dish and bake in the preheated oven for 15-20 minutes, or until the top is lightly golden. Tip: For a crispier top, broil for the last 2 minutes.

Kick back and enjoy the creamy, cheesy goodness of this Chicken Alfredo Baked Pasta, where every bite is a perfect blend of tender chicken and al dente pasta. Serve it straight from the oven with a side of garlic bread for an extra touch of indulgence.

Baked Lasagna with Beef and Sausage

Very few dishes can rival the comforting embrace of a well-made lasagna, especially when it’s packed with the rich flavors of beef and sausage. This baked lasagna recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• Lasagna noodles – 12 pieces
• Ground beef – 1 lb
• Italian sausage – ½ lb
• Marinara sauce – 3 cups
• Ricotta cheese – 15 oz
• Mozzarella cheese – 2 cups, shredded
• Parmesan cheese – ½ cup, grated
• Egg – 1
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil. Add lasagna noodles and cook for 8 minutes, stirring occasionally to prevent sticking. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add ground beef and Italian sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes.
4. Stir in marinara sauce, salt, and black pepper. Simmer for 10 minutes, allowing flavors to meld.
5. In a bowl, mix ricotta cheese, egg, and half of the Parmesan cheese until well combined.
6. Spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish. Arrange 4 lasagna noodles over the sauce.
7. Spread half of the ricotta mixture over the noodles, followed by a third of the mozzarella cheese. Repeat layers, ending with meat sauce and remaining mozzarella and Parmesan cheeses.
8. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, until cheese is bubbly and golden.
9. Let the lasagna stand for 10 minutes before slicing. This allows the layers to set, making it easier to serve.

Hearty and flavorful, this lasagna boasts a perfect balance of creamy cheese and savory meat. For a twist, serve with a side of garlic bread or a crisp green salad to complement the richness.

Mushroom and Spinach Baked Pasta

Making a comforting Mushroom and Spinach Baked Pasta is simpler than you might think, especially when you follow these straightforward steps. Let’s dive into creating this hearty dish that’s perfect for any night of the week.

Ingredients

• Pasta – 8 oz
• Mushrooms – 2 cups, sliced
• Spinach – 2 cups, fresh
• Heavy cream – 1 cup
• Garlic – 2 cloves, minced
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, then drain and set aside.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the sliced mushrooms to the skillet and cook until they’re golden brown and have released their moisture, about 5-7 minutes.
5. Stir in the fresh spinach and cook just until wilted, about 2 minutes. Tip: Adding spinach last preserves its vibrant color and nutrients.
6. Reduce the heat to low and pour in the heavy cream, stirring to combine. Let the mixture simmer gently for 2 minutes to thicken slightly.
7. Add the cooked pasta to the skillet, along with half of the grated Parmesan cheese, salt, and black pepper. Toss everything together until the pasta is evenly coated.
8. Transfer the pasta mixture to a baking dish and sprinkle the remaining Parmesan cheese on top. Tip: For a golden crust, place the dish under the broiler for the last 2 minutes of baking.
9. Bake in the preheated oven for 15-20 minutes, or until the top is bubbly and lightly browned.
10. Let the baked pasta sit for 5 minutes before serving to allow the sauce to set. Tip: This resting time makes it easier to portion and serve.

Perfectly creamy with a satisfying chew from the al dente pasta, this dish is a crowd-pleaser. Serve it with a crisp green salad or crusty bread to round out the meal.

Baked Pasta Primavera

Springtime brings a bounty of fresh vegetables, and what better way to celebrate than with a comforting dish of Baked Pasta Primavera? Simple yet satisfying, this recipe is perfect for beginners looking to impress with minimal effort.

Ingredients

• Penne pasta – 8 oz
• Broccoli florets – 1 cup
• Carrots, sliced – 1 cup
• Olive oil – 2 tbsp
• Garlic, minced – 2 cloves
• Heavy cream – 1 cup
• Parmesan cheese, grated – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente, about 8-10 minutes. Tip: Reserve ½ cup of pasta water before draining for later use.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add broccoli florets and sliced carrots to the skillet. Sauté for 5 minutes until vegetables are tender but still crisp. Tip: Stir occasionally to ensure even cooking.
5. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until the sauce is smooth. Tip: If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Combine the drained pasta with the vegetable sauce in the skillet. Season with salt and black pepper, mixing well to coat the pasta evenly.
7. Transfer the mixture to a baking dish and bake in the preheated oven for 15 minutes until the top is lightly golden.

With its creamy texture and vibrant vegetable flavors, this Baked Pasta Primavera is a delightful dish that’s as pleasing to the eye as it is to the palate. Serve it with a sprinkle of fresh herbs or a side of crusty bread for a complete meal.

Baked Tortellini with Marinara Sauce

Preparing a comforting dish of baked tortellini with marinara sauce is simpler than you might think, especially when you follow these straightforward steps. Perfect for beginners, this recipe ensures a delicious outcome with minimal fuss.

Ingredients

• Tortellini – 1 lb
• Marinara sauce – 2 cups
• Mozzarella cheese – 1 cup, shredded
• Parmesan cheese – ½ cup, grated
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil over high heat, then add the tortellini and cook according to package instructions, usually about 7-9 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. Drain the tortellini and return it to the pot. Gently toss with 1 tbsp of olive oil to prevent clumping.
4. Pour the marinara sauce over the tortellini, stirring gently to coat evenly.
5. Transfer the sauced tortellini to a baking dish, spreading it out evenly. Tip: A light coating of olive oil on the dish can prevent sticking.
6. Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the top.
7. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and slightly golden. Tip: For a more golden top, broil for the last 2-3 minutes, watching closely to avoid burning.

Vibrant and cheesy, this baked tortellini emerges from the oven with a delightful contrast between the tender pasta and the crispy, golden cheese topping. Serve it straight from the dish for a rustic presentation, or pair with a crisp green salad for a balanced meal.

Baked Pasta with Roasted Vegetables

Alright, let’s dive into making a comforting and hearty baked pasta with roasted vegetables. This dish is perfect for those looking to incorporate more veggies into their meals without sacrificing flavor or satisfaction.

Ingredients

• Pasta – 8 oz
• Zucchini – 1 cup, diced
• Bell peppers – 1 cup, diced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Tomato sauce – 1 cup
• Mozzarella cheese – 1 cup, shredded
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the vegetables.
2. Toss the diced zucchini and bell peppers with 1 tbsp of olive oil, salt, and black pepper on a baking sheet. Spread them out evenly to allow for proper roasting.
3. Roast the vegetables in the preheated oven for 20 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
4. While the vegetables roast, cook the pasta according to the package instructions until al dente, then drain and set aside.
5. In a large bowl, combine the cooked pasta, roasted vegetables, minced garlic, and tomato sauce, mixing gently to ensure everything is evenly coated.
6. Transfer the pasta mixture to a baking dish, sprinkle the shredded mozzarella cheese evenly over the top, and drizzle with the remaining 1 tbsp of olive oil.
7. Bake in the oven at 375°F (190°C) for 15 minutes, or until the cheese is bubbly and golden brown.

Now, this baked pasta with roasted vegetables offers a delightful contrast of textures, from the tender pasta and veggies to the crispy, cheesy top. For an extra touch of freshness, serve it with a sprinkle of fresh basil or a side of garlic bread.

Baked Pasta Carbonara

Creating a comforting Baked Pasta Carbonara is simpler than you might think, especially when you follow these straightforward steps. Let’s dive into the process together, ensuring every bite is as creamy and satisfying as intended.

Ingredients

• Pasta – 1 lb
• Eggs – 4 large
• Parmesan cheese – 1 cup, grated
• Bacon – 6 oz, diced
• Black pepper – 1 tsp
• Salt – 1 tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, whisk together the eggs, grated Parmesan, and black pepper in a large bowl until well combined.
4. In a skillet over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Remove from heat and drain on paper towels.
5. Drain the pasta, reserving 1 cup of the pasta water, then immediately toss the hot pasta with the egg mixture, stirring quickly to prevent the eggs from scrambling.
6. Add the crispy bacon to the pasta, mixing well. If the mixture seems too thick, gradually add reserved pasta water until desired creaminess is achieved.
7. Transfer the pasta mixture to a baking dish and bake in the preheated oven for 10-15 minutes, or until the top is lightly golden.
8. Let the baked pasta rest for 5 minutes before serving to allow the sauce to thicken slightly.

Golden and bubbly straight from the oven, this Baked Pasta Carbonara offers a delightful contrast between the crispy bacon bits and the creamy, cheesy sauce. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for an extra comforting meal.

Baked Pasta with Pesto and Mozzarella

Unveiling the simplicity of a comforting dish that’s perfect for any night of the week, this baked pasta combines the freshness of pesto with the gooey goodness of mozzarella. Follow these steps to create a dish that’s as satisfying to make as it is to eat.

Ingredients

• Pasta – 12 oz
• Pesto – 1 cup
• Mozzarella cheese – 2 cups, shredded
• Salt – 1 tsp
• Water – 6 quarts

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking once your pasta is prepared.
2. Bring 6 quarts of water to a rolling boil in a large pot, then add 1 tsp of salt to season the water.
3. Add 12 oz of pasta to the boiling water and cook for 8-10 minutes, or until al dente, stirring occasionally to prevent sticking.
4. Drain the pasta thoroughly, then return it to the pot off the heat to mix in 1 cup of pesto until evenly coated.
5. Transfer half of the pesto-coated pasta to a baking dish, then sprinkle 1 cup of shredded mozzarella cheese over it.
6. Add the remaining pasta on top, followed by the last cup of mozzarella, creating layers that will melt beautifully in the oven.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden on top.
8. Let the baked pasta sit for 5 minutes before serving to allow the layers to set, making it easier to slice and serve.

Just out of the oven, this baked pasta offers a delightful contrast between the crispy cheese topping and the tender pasta beneath. Serve it with a side of garlic bread to scoop up every last bit of pesto, or add a sprinkle of red pepper flakes for a spicy kick.

Baked Pasta with Sun-Dried Tomatoes and Artichokes

Now, let’s dive into creating a comforting and flavorful dish that’s perfect for any occasion. This recipe combines the rich tastes of sun-dried tomatoes and artichokes with pasta, baked to perfection.

Ingredients

• Pasta – 8 oz
• Sun-dried tomatoes – ½ cup
• Artichoke hearts – 1 cup
• Heavy cream – 1 cup
• Parmesan cheese – ½ cup
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes. Tip: Reserve ½ cup of pasta water before draining for adjusting sauce consistency later.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
4. Add sun-dried tomatoes and artichoke hearts to the skillet, cooking for another 2-3 minutes to soften slightly.
5. Pour in the heavy cream, stirring to combine. Let the mixture simmer for 5 minutes until slightly thickened. Tip: If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
6. Stir in the cooked pasta, half of the Parmesan cheese, salt, and black pepper, ensuring everything is well coated with the sauce.
7. Transfer the mixture to a baking dish, sprinkle the remaining Parmesan cheese on top, and bake for 15-20 minutes until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Outcome: This baked pasta emerges from the oven with a creamy interior and a crispy, cheesy top. The sun-dried tomatoes and artichokes add a tangy depth, making it a dish that’s as visually appealing as it is delicious. Serve it straight from the oven with a side of crusty bread to soak up any remaining sauce.

Baked Pasta with Sausage and Peppers

When the weather turns chilly, there’s nothing quite like a hearty baked pasta dish to warm you up. This Baked Pasta with Sausage and Peppers is a simple, satisfying meal that combines savory sausage, sweet peppers, and tender pasta in a rich tomato sauce, all topped with melted cheese.

Ingredients

• Pasta – 12 oz
• Italian sausage – 1 lb
• Bell peppers – 2, sliced
• Tomato sauce – 2 cups
• Mozzarella cheese – 2 cups, shredded
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, then drain.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
4. Add the sliced bell peppers to the skillet with the sausage and cook until softened, about 5 minutes.
5. Stir in the tomato sauce and simmer for 5 minutes to blend the flavors.
6. Combine the cooked pasta with the sausage and pepper mixture in a large baking dish.
7. Sprinkle the shredded mozzarella cheese evenly over the top.
8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.

Enjoy the creamy texture of the melted cheese against the hearty sausage and sweet peppers. For a colorful twist, serve with a side of garlic bread and a crisp green salad.

Baked Pasta with Butternut Squash and Sage

You’ll find this Baked Pasta with Butternut Squash and Sage to be a comforting dish that’s perfect for cozy evenings. Its rich flavors and creamy texture make it a favorite among both beginners and seasoned cooks.

Ingredients

• Butternut squash – 2 cups, cubed
• Pasta – 8 oz
• Sage – 2 tbsp, chopped
• Heavy cream – 1 cup
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25 minutes or until tender.
3. While the squash roasts, cook the pasta according to package instructions until al dente, then drain.
4. In a large bowl, combine the cooked pasta, roasted butternut squash, heavy cream, sage, and half of the Parmesan cheese. Mix gently to combine.
5. Transfer the mixture to a baking dish and sprinkle the remaining Parmesan cheese on top.
6. Bake for 20 minutes or until the top is golden and bubbly.
7. Let it sit for 5 minutes before serving to allow the flavors to meld together.

Buttery and rich, this dish offers a delightful contrast between the creamy pasta and the sweet, caramelized squash. For an extra touch of elegance, garnish with fresh sage leaves before serving.

Baked Pasta with Four Cheeses

Very few dishes can match the comforting embrace of a creamy, cheesy baked pasta, especially when it involves not one, but four kinds of cheese. This recipe is straightforward, ensuring even beginners can achieve a deliciously golden and bubbly result.

Ingredients

• Pasta – 1 lb
• Heavy cream – 2 cups
• Mozzarella cheese – 1 cup, shredded
• Cheddar cheese – 1 cup, shredded
• Parmesan cheese – ½ cup, grated
• Ricotta cheese – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Boil the pasta in salted water according to package instructions until al dente, then drain. Tip: Reserve a cup of pasta water to adjust sauce consistency later if needed.
3. In a large bowl, mix the heavy cream, mozzarella, cheddar, parmesan, ricotta, salt, and black pepper until well combined.
4. Add the drained pasta to the cheese mixture, stirring gently to coat every piece evenly. Tip: If the mixture seems too thick, add a little reserved pasta water to loosen it.
5. Transfer the pasta mixture to a greased baking dish, spreading it out evenly.
6. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

This baked pasta emerges from the oven with a perfectly crispy top layer giving way to a creamy, cheesy interior. Serve it straight from the dish for a family-style meal, or pair with a crisp green salad to cut through the richness.

Baked Pasta with Shrimp and Garlic

Preparing a delicious baked pasta with shrimp and garlic is simpler than you might think, and it’s perfect for a cozy dinner. Let’s walk through the process together, ensuring every step is clear and manageable.

Ingredients

• Pasta – 8 oz
• Shrimp – 1 lb, peeled and deveined
• Garlic – 4 cloves, minced
• Olive oil – 2 tbsp
• Heavy cream – 1 cup
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, then drain.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat and sauté the minced garlic until fragrant, about 1 minute.
4. Add the shrimp to the skillet and cook until they turn pink, about 2 minutes per side, then remove from heat.
5. In the same skillet, pour in the heavy cream, stirring gently to combine with the garlic and shrimp juices.
6. Mix in the cooked pasta, half of the Parmesan cheese, salt, and black pepper, ensuring everything is evenly coated.
7. Transfer the mixture to a baking dish, sprinkle the remaining Parmesan on top, and bake for 15 minutes, or until the cheese is golden and bubbly.

Zesty and creamy, this baked pasta dish offers a delightful contrast between the tender shrimp and the crispy, cheesy top layer. Serve it straight from the oven with a side of garlic bread to soak up the delicious sauce.

Baked Pasta with Eggplant and Ricotta

Unveiling a comforting classic that’s perfect for any night of the week, this baked pasta combines creamy ricotta and tender eggplant in a dish that’s as satisfying to make as it is to eat. Follow these steps to create a meal that’s sure to impress.

Ingredients

• Pasta – 8 oz
• Eggplant – 1 medium, cubed
• Ricotta cheese – 1 cup
• Tomato sauce – 2 cups
• Mozzarella cheese – 1 cup, shredded
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, then drain and set aside.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the cubed eggplant and cook until golden brown, about 10 minutes, stirring occasionally.
4. In a large mixing bowl, combine the cooked pasta, eggplant, ricotta cheese, and tomato sauce. Season with salt and black pepper, then mix well to ensure everything is evenly coated.
5. Transfer the mixture to a baking dish and sprinkle the shredded mozzarella cheese evenly over the top.
6. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.
7. Let the baked pasta rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Layers of creamy ricotta and tender eggplant meld perfectly with the pasta, offering a dish that’s rich in flavor and texture. Serve it with a crisp green salad or a slice of garlic bread for a complete meal that delights the senses.

Baked Pasta with Broccoli and Cheddar

Zesty and comforting, this Baked Pasta with Broccoli and Cheddar is a simple yet satisfying dish that’s perfect for weeknight dinners. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• Pasta – 8 oz
• Broccoli – 2 cups, chopped
• Cheddar cheese – 2 cups, shredded
• Milk – 1 cup
• Butter – 2 tbsp
• Flour – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, steam the chopped broccoli for 5 minutes until bright green and slightly tender.
4. In a saucepan, melt the butter over medium heat, then whisk in the flour to create a roux, cooking for 1 minute until golden.
5. Gradually add the milk to the roux, whisking constantly to prevent lumps, and cook until the sauce thickens, about 3-5 minutes.
6. Remove the saucepan from heat and stir in 1.5 cups of cheddar cheese until melted, then season with salt and black pepper.
7. Drain the pasta and return it to the pot, then mix in the steamed broccoli and cheese sauce until evenly coated.
8. Transfer the mixture to a baking dish, sprinkle the remaining 0.5 cup of cheddar cheese on top, and bake for 20 minutes until bubbly and golden.
9. Let the baked pasta rest for 5 minutes before serving to allow the sauce to set slightly.

Outstanding in its creamy texture and rich flavor, this dish pairs wonderfully with a crisp green salad or can be jazzed up with a sprinkle of red pepper flakes for those who enjoy a bit of heat.

Baked Pasta with Pumpkin and Gorgonzola

Creating a comforting baked pasta dish is simpler than you might think, especially when it involves the rich flavors of pumpkin and Gorgonzola. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• Pasta – 8 oz
• Pumpkin puree – 1 cup
• Gorgonzola cheese – ½ cup, crumbled
• Heavy cream – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a skillet over medium heat and stir in the pumpkin puree, heavy cream, salt, and black pepper. Cook for 5 minutes until the mixture is smooth and heated through. Tip: Constant stirring prevents the pumpkin from sticking to the pan.
4. Drain the pasta and return it to the pot. Pour the pumpkin sauce over the pasta and mix well to coat evenly.
5. Transfer the pasta mixture to a baking dish and sprinkle the crumbled Gorgonzola cheese on top.
6. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly. Tip: For a golden top, broil for the last 2 minutes.

Just out of the oven, this baked pasta offers a creamy texture with the distinct tang of Gorgonzola cutting through the sweetness of the pumpkin. Serve it with a side of crisp green salad to balance the richness, or enjoy it as is for a truly comforting meal.

Conclusion

Variety is the spice of life, and our roundup of 23 delicious baked pasta recipes offers just that! From cozy classics to creative twists, there’s something for every home cook to love. We’d be thrilled if you tried these recipes, shared your favorites in the comments, or pinned this article to your Pinterest board for your next pasta night. Happy cooking!