Picture this: a bubbling, golden-brown dish emerging from the oven, filled with tender pasta swathed in rich, creamy sauce. For comfort food lovers, few things beat the soul-satisfying appeal of a baked pasta masterpiece. Whether you’re craving classic mac and cheese or something with a gourmet twist, we’ve gathered 20 irresistible recipes that promise to deliver cozy, delicious perfection. Let’s dive into these cheesy, creamy wonders!
Four Cheese Baked Ziti
Nothing beats the comforting embrace of baked pasta on a chilly evening. This four cheese version delivers maximum creamy satisfaction with minimal effort. You’ll have a bubbling, golden-brown masterpiece ready in under an hour.
Ingredients
– 1 pound dried ziti pasta
– 2 tablespoons rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1 pound sweet Italian sausage, casings removed
– 24 ounces jarred marinara sauce with basil
– 15 ounces creamy whole milk ricotta cheese
– 1 large farm-fresh egg
– 8 ounces low-moisture whole milk mozzarella, shredded
– 4 ounces sharp provolone cheese, shredded
– ½ cup freshly grated Parmesan cheese
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons fresh basil leaves, chopped
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 rolling boil over high heat.
3. Add the dried ziti pasta and cook for 8 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the pasta thoroughly in a colander but do not rinse—the starch helps the sauce cling better.
5. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat.
6. Add the sweet Italian sausage and cook for 6-8 minutes, breaking it into small crumbles with a wooden spoon until browned.
7. Stir in the minced fresh garlic and cook for 1 minute until fragrant but not burned.
8. Pour in the jarred marinara sauce with basil and simmer for 5 minutes to blend flavors.
9. In a medium bowl, whisk together the creamy whole milk ricotta cheese and farm-fresh egg until smooth.
10. Fold in 1 cup of the shredded low-moisture whole milk mozzarella, all of the sharp provolone, and ¼ cup of freshly grated Parmesan.
11. Season the cheese mixture with 1 teaspoon coarse kosher salt and ½ teaspoon freshly ground black pepper.
12. Combine the drained ziti with the sausage sauce in the large pot, stirring until evenly coated.
13. Spread half of the pasta mixture in the prepared baking dish as your base layer.
14. Dollop the ricotta cheese mixture evenly over the pasta layer using a spoon.
15. Top with the remaining pasta mixture, spreading gently to cover the cheese layer completely.
16. Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top.
17. Cover tightly with aluminum foil and bake at 375°F for 20 minutes to heat through.
18. Remove the foil and bake uncovered for 15-20 minutes until the cheese is melted and bubbly with golden spots.
19. Let the baked ziti rest for 10 minutes before serving to allow the layers to set properly.
20. Garnish with chopped fresh basil leaves just before serving. Creamy, cheesy layers meld together while the ziti maintains perfect toothsome texture. The provolone adds a subtle sharpness that cuts through the richness beautifully. Serve alongside a crisp green salad with tangy vinaigrette to balance the decadence.
Spinach and Ricotta Stuffed Shells
Very few dishes deliver such satisfying comfort with such elegant simplicity. These stuffed shells transform humble ingredients into a showstopping meal that feels both special and approachable. Perfect for feeding a crowd or enjoying as decadent leftovers.
Ingredients
– 24 jumbo pasta shells
– 2 cups whole milk ricotta cheese
– 10 ounces fresh baby spinach leaves
– 1 large free-range egg
– 2 cups freshly shredded mozzarella cheese
– ½ cup finely grated Parmesan cheese
– 3 cloves aromatic garlic, minced
– 2 cups robust marinara sauce
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon crushed red pepper flakes
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of generously salted water to a rolling boil.
3. Add jumbo pasta shells and cook for 9 minutes until pliable but still firm.
4. Drain shells immediately and arrange in a single layer on a baking sheet to prevent sticking.
5. Heat extra virgin olive oil in a large skillet over medium heat until shimmering.
6. Add minced garlic and cook for 1 minute until fragrant but not browned.
7. Add fresh baby spinach in batches, wilting each addition before adding more.
8. Transfer cooked spinach to a colander and press out excess liquid with the back of a spoon.
9. In a large mixing bowl, combine whole milk ricotta, beaten egg, 1 cup shredded mozzarella, Parmesan, kosher salt, black pepper, and red pepper flakes.
10. Chop cooled spinach finely and mix thoroughly into the ricotta filling.
11. Spread 1 cup of robust marinara sauce evenly across the bottom of a 9×13-inch baking dish.
12. Fill each cooked shell generously with the spinach-ricotta mixture using a small spoon.
13. Arrange stuffed shells in a single layer over the marinara base.
14. Top shells with remaining marinara sauce, spreading evenly to cover.
15. Sprinkle remaining 1 cup shredded mozzarella over the entire surface.
16. Cover baking dish tightly with aluminum foil.
17. Bake at 375°F for 25 minutes until sauce is bubbling around edges.
18. Remove foil and bake uncovered for 10 more minutes until cheese is golden and bubbly.
19. Let rest for 5 minutes before serving to allow filling to set.
You’ll love the contrast between the tender pasta shells and the creamy, herbaceous filling. The triple-cheese combination creates pockets of molten richness throughout each bite. For a restaurant-worthy presentation, garnish with fresh basil leaves and serve alongside garlic bread for dipping in the extra sauce.
Chicken Alfredo Baked Penne
Hectic weeknights demand comforting solutions that deliver big flavor with minimal fuss. This creamy chicken Alfredo baked penne transforms simple ingredients into a decadent family favorite. Perfect for meal prep or feeding a crowd, it comes together in under an hour.
Ingredients
– 1 lb dried penne pasta
– 2 tbsp extra virgin olive oil
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 3 cloves fresh garlic, minced
– 2 cups heavy cream
– 1 cup freshly grated Parmesan cheese
– 1/2 cup unsalted butter
– 1/4 tsp freshly grated nutmeg
– 1 cup shredded mozzarella cheese
– 2 tbsp fresh Italian parsley, chopped
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with cooking spray.
2. Bring a large pot of salted water to a rolling boil and cook the penne for 2 minutes less than package directions indicate for al dente texture.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Season chicken cubes evenly with kosher salt and black pepper, then add to the hot skillet in a single layer.
5. Cook chicken for 5-7 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
6. Transfer cooked chicken to a clean plate, leaving any drippings in the skillet.
7. Reduce heat to medium and melt unsalted butter in the same skillet.
8. Add minced garlic and cook for 30 seconds until fragrant but not browned.
9. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
10. Whisk in freshly grated Parmesan cheese until the sauce is smooth and slightly thickened.
11. Stir in freshly grated nutmeg and adjust seasoning with additional salt if needed.
12. Drain the al dente penne and return it to the pot.
13. Combine the cooked chicken, cream sauce, and pasta in the pot, tossing until evenly coated.
14. Transfer the mixture to the prepared baking dish and spread into an even layer.
15. Sprinkle shredded mozzarella cheese evenly over the top of the pasta.
16. Bake at 375°F for 20-25 minutes until the cheese is bubbly and golden brown.
17. Remove from oven and let rest for 5 minutes to allow the sauce to thicken slightly.
18. Garnish with freshly chopped Italian parsley before serving.
Golden bubbly cheese gives way to tender pasta enveloped in a luxuriously creamy sauce. The subtle nutmeg enhances the Parmesan’s sharpness while the chicken remains juicy throughout. Serve this comforting bake with a crisp green salad to cut through the richness, or portion into individual containers for easy weekday lunches.
Baked Macaroni and Cheese with Bacon
Oven-baked macaroni and cheese gets a smoky upgrade with crispy bacon. This comforting classic combines creamy cheese sauce with savory pork for the ultimate weeknight dinner. Simple ingredients transform into a decadent meal that satisfies every time.
Ingredients
– 8 ounces elbow macaroni
– 6 slices thick-cut bacon, chopped
– 3 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk, warmed
– 2 cups sharp cheddar cheese, freshly grated
– 1 cup Gruyère cheese, freshly grated
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon garlic powder
– 1/2 cup panko breadcrumbs
– 1 tablespoon chopped fresh parsley
Instructions
1. Preheat your oven to 375°F and grease a 2-quart baking dish.
2. Cook the elbow macaroni in a large pot of salted boiling water for 7 minutes until al dente.
3. Drain the macaroni thoroughly and set aside.
4. Cook the chopped bacon in a large skillet over medium heat for 8-10 minutes until crispy.
5. Transfer the bacon to a paper towel-lined plate, reserving 1 tablespoon of bacon drippings in the skillet.
6. Melt the unsalted butter with the reserved bacon drippings in the same skillet over medium heat.
7. Whisk in the all-purpose flour and cook for 1 minute until golden and fragrant.
8. Gradually whisk in the warmed whole milk until the sauce is smooth and thickened, about 3-4 minutes.
9. Remove the skillet from heat and stir in the sharp cheddar cheese and Gruyère cheese until fully melted.
10. Season the cheese sauce with smoked paprika, freshly ground black pepper, and garlic powder.
11. Combine the cooked macaroni, cheese sauce, and crispy bacon in the prepared baking dish.
12. Mix the panko breadcrumbs with the chopped fresh parsley and sprinkle evenly over the macaroni mixture.
13. Bake at 375°F for 20-25 minutes until the topping is golden brown and the edges are bubbly.
14. Let the baked macaroni rest for 5 minutes before serving.
Decadently creamy with a satisfying crunch from the panko topping, this mac and cheese delivers rich cheese flavor enhanced by smoky bacon. The combination of sharp cheddar and nutty Gruyère creates complex depth that pairs perfectly with the crispy texture contrast. Serve alongside roasted vegetables or a simple green salad for a complete meal that comforts from the first bite.
Lasagna Roll-Ups with Marinara Sauce
Hectic weeknights call for clever comfort food that delivers big flavor without the fuss. These lasagna roll-ups transform the classic layered dish into elegant individual portions that bake up beautifully. Each roll cradles a rich cheese filling and gets smothered in vibrant marinara sauce for a satisfying meal.
Ingredients
- 12 dried lasagna noodles
- 2 cups whole milk ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 1 large farm-fresh egg
- 2 cups shredded whole milk mozzarella cheese
- 3 cups robust marinara sauce
- 2 tablespoons rich extra virgin olive oil
- 3 cloves aromatic garlic, minced
- ¼ cup fresh basil leaves, chopped
- 1 teaspoon fine sea salt
- ½ teaspoon crushed red pepper flakes
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Carefully add 12 dried lasagna noodles to the boiling water and cook for 8 minutes until pliable but firm.
- Drain noodles immediately and lay them flat in a single layer on parchment-lined baking sheets.
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with rich extra virgin olive oil.
- In a medium bowl, combine 2 cups whole milk ricotta cheese, 1 cup freshly grated Parmesan cheese, and 1 large farm-fresh egg until fully incorporated.
- Mix in ¼ cup chopped fresh basil leaves, 1 teaspoon fine sea salt, and ½ teaspoon crushed red pepper flakes.
- Spread ½ cup of robust marinara sauce evenly across the bottom of your prepared baking dish.
- Place approximately 3 tablespoons of the cheese mixture along the length of each lasagna noodle.
- Tip: Spread filling leaving 1-inch clean at one end for easier rolling.
- Starting from the filled end, tightly roll each noodle into a compact cylinder.
- Arrange roll-ups seam-side down in the sauced baking dish in a single layer.
- Pour remaining 2½ cups robust marinara sauce evenly over all roll-ups.
- Tip: Ensure sauce seeps between rolls for maximum flavor penetration.
- Sprinkle 2 cups shredded whole milk mozzarella cheese generously over the top.
- Cover baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
- Remove foil and continue baking for 10-15 minutes until cheese is golden and bubbly.
- Tip: Let rest 5 minutes before serving to allow filling to set properly.
Cheesy, saucy perfection awaits in every neatly rolled bundle. The tender pasta gives way to a creamy, herb-kissed filling that contrasts beautifully with the tangy marinara. Serve these individual portions alongside garlic bread for dipping into any extra sauce pooling in the dish.
Baked Spaghetti with Meatballs
Satisfying baked spaghetti with meatballs delivers comfort in every bite. This hearty dish combines tender pasta, savory meatballs, and melted cheese for the ultimate family meal. Perfect for weeknights or feeding a crowd with minimal fuss.
Ingredients
– 1 lb lean ground beef
– 1/2 cup seasoned breadcrumbs
– 1 large farm-fresh egg
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 24 oz jarred marinara sauce
– 12 oz dried spaghetti noodles
– 2 cups shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 375°F.
2. Combine 1 lb lean ground beef, 1/2 cup seasoned breadcrumbs, 1 large farm-fresh egg, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper in a large mixing bowl.
3. Form the meat mixture into 1-inch meatballs using your hands.
4. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Brown the meatballs for 3-4 minutes per side until golden brown crust forms (they will finish cooking in the oven).
6. Remove meatballs from skillet and set aside on a plate.
7. Add 1 medium yellow onion, finely diced to the same skillet and cook for 5 minutes until translucent.
8. Stir in 3 cloves fresh garlic, minced and cook for 1 minute until fragrant.
9. Pour in 24 oz jarred marinara sauce and bring to a simmer.
10. Meanwhile, cook 12 oz dried spaghetti noodles in salted boiling water for 2 minutes less than package directions for al dente texture.
11. Drain spaghetti thoroughly and return to the pot.
12. Pour the simmering sauce over the drained spaghetti and toss to coat completely.
13. Transfer the sauced spaghetti to a 9×13-inch baking dish.
14. Arrange the browned meatballs evenly over the spaghetti layer.
15. Sprinkle 2 cups shredded mozzarella cheese evenly over the top.
16. Finish with 1/4 cup grated Parmesan cheese scattered across the surface.
17. Bake uncovered at 375°F for 20-25 minutes until cheese is golden brown and bubbly.
18. Remove from oven and let rest for 5 minutes before serving. Rich, cheesy layers give way to tender pasta and juicy meatballs in every forkful. The crispy cheese topping contrasts beautifully with the saucy interior. Serve with garlic bread for dipping into any remaining sauce.
Mushroom and Gruyère Baked Rigatoni
Baked rigatoni gets a luxurious upgrade with earthy mushrooms and nutty Gruyère. This comforting pasta bake comes together in under an hour with minimal fuss. Perfect for weeknight dinners that feel special without the effort.
Ingredients
– 1 pound dried rigatoni pasta
– 2 tablespoons rich extra virgin olive oil
– 1 pound cremini mushrooms, thinly sliced
– 3 cloves fresh garlic, minced
– 1 cup heavy cream
– 2 cups freshly grated Gruyère cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and bring a large pot of salted water to a rolling boil.
2. Cook the rigatoni for 2 minutes less than package directions indicate for al dente texture.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add sliced mushrooms and cook undisturbed for 4 minutes to develop golden-brown color.
5. Stir mushrooms and continue cooking until they release their liquid and become tender, about 6 more minutes.
6. Add minced garlic and cook for 1 minute until fragrant but not browned.
7. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
8. Reduce heat to low and stir in 1 ½ cups Gruyère until melted and sauce is smooth.
9. Drain the pasta thoroughly and return it to the warm pot.
10. Pour the mushroom cream sauce over the pasta and toss to coat completely.
11. Transfer the saucy pasta to a 9×13-inch baking dish and spread evenly.
12. Top with remaining ½ cup Gruyère and all the Parmesan cheese.
13. Bake for 20 minutes until cheese is bubbly and golden brown around the edges.
14. Remove from oven and let rest for 5 minutes to allow sauce to thicken.
15. Sprinkle with fresh parsley and black pepper before serving. Hefty portions of this baked rigatoni feature tender pasta tubes filled with creamy mushroom sauce. The Gruyère creates a nutty, stretchy cheese pull that contrasts beautifully with the earthy mushrooms. Serve alongside a crisp green salad to cut through the richness, or top with extra Parmesan for added sharpness.
Pesto Baked Tortellini with Mozzarella
Ready for a cozy, crowd-pleasing dinner that comes together in minutes? Rich pesto baked tortellini delivers maximum comfort with minimal effort. This cheesy, herby bake satisfies both kids and adults alike.
Ingredients
– 1 package (20 oz) fresh cheese tortellini
– 1 cup creamy basil pesto
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 2 cups shredded low-moisture mozzarella cheese
– 1/2 cup panko breadcrumbs
– 2 tablespoons rich extra virgin olive oil
– 3 cloves aromatic garlic, minced
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
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 rolling boil over high heat.
3. Add fresh cheese tortellini to the boiling water and cook for exactly 2 minutes less than package directions indicate (they’ll finish cooking in the oven).
4. Drain tortellini thoroughly in a colander, shaking to remove excess water.
5. In the empty pot, combine creamy basil pesto, heavy cream, minced aromatic garlic, coarse kosher salt, and freshly cracked black pepper.
6. Heat the sauce mixture over medium heat until it just begins to simmer, about 3-4 minutes.
7. Stir in freshly grated Parmesan cheese until completely melted and smooth.
8. Return drained tortellini to the pot and toss gently to coat every piece with sauce.
9. Transfer the saucy tortellini to your prepared baking dish, spreading evenly.
10. Sprinkle shredded low-moisture mozzarella cheese evenly over the entire surface.
11. In a small bowl, combine panko breadcrumbs with 2 tablespoons rich extra virgin olive oil, mixing until crumbs are evenly coated.
12. Scatter the oiled breadcrumbs evenly over the mozzarella layer.
13. Bake uncovered at 375°F for 20-25 minutes, until the cheese is completely melted and bubbly.
14. Switch your oven to broil and cook for 2-3 more minutes until the breadcrumbs turn golden brown and crispy.
15. Remove from oven and let rest for 5 minutes before serving (this allows the sauce to thicken slightly).
Creamy, cheesy perfection emerges from this simple bake, with al dente tortellini pockets bursting with flavor. The crispy golden topping provides wonderful texture contrast against the rich, herbaceous sauce beneath. Consider serving alongside a crisp green salad or roasted vegetables to balance the dish’s richness.
Baked Feta Pasta with Cherry Tomatoes
This viral baked feta pasta delivers maximum flavor with minimal effort. Toss everything in one pan and let the oven work its magic. The result is creamy, tangy perfection that comes together in under 30 minutes.
Ingredients
– 8 ounces block feta cheese
– 2 pints sweet cherry tomatoes
– 3 cloves garlic, minced
– 1/4 cup rich extra virgin olive oil
– 1/2 teaspoon crushed red pepper flakes
– 1 teaspoon dried oregano
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly cracked black pepper
– 8 ounces dried pasta shells
– 1/4 cup fresh basil leaves, thinly sliced
Instructions
1. Preheat your oven to 400°F.
2. Place the block of feta cheese in the center of a 9×13-inch baking dish.
3. Surround the feta with sweet cherry tomatoes.
4. Sprinkle minced garlic evenly over the tomatoes and cheese.
5. Drizzle rich extra virgin olive oil over everything in the baking dish.
6. Season with crushed red pepper flakes, dried oregano, coarse kosher salt, and freshly cracked black pepper.
7. Bake for 25 minutes until tomatoes have burst and feta is soft and golden on top. Tip: Don’t stir during baking to allow the feta to develop a beautiful crust.
8. While the feta bakes, cook 8 ounces of dried pasta shells in salted boiling water according to package directions until al dente.
9. Reserve 1/2 cup of pasta water before draining the cooked pasta shells. Tip: The starchy pasta water helps create a silky sauce.
10. Remove the baking dish from the oven and immediately mash the baked feta and burst tomatoes together with a fork.
11. Add the drained pasta shells to the baking dish and toss to coat in the creamy sauce.
12. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached. Tip: Add pasta water 2 tablespoons at a time to control the sauce thickness.
13. Stir in thinly sliced fresh basil leaves just before serving.
Don’t underestimate how the creamy feta melds with the sweet, burst tomatoes to create a luxurious sauce that clings perfectly to every pasta shell. For a restaurant-worthy presentation, garnish with extra basil and a drizzle of olive oil right before serving.
Beef and Sausage Baked Mostaccioli
On chilly evenings when comfort food calls, this hearty baked mostaccioli delivers. Our version combines savory beef and spicy sausage in a rich tomato sauce, all baked under a golden cheese blanket. Perfect for feeding a crowd or enjoying as leftovers.
Ingredients
- 1 pound lean ground beef
- 1 pound spicy Italian sausage, casings removed
- 1 large yellow onion, finely diced
- 4 cloves fresh garlic, minced
- 28 ounces crushed San Marzano tomatoes
- 15 ounces tomato sauce with basil
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 16 ounces mostaccioli pasta
- 2 cups shredded whole milk mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Instructions
- Preheat your oven to 375°F.
- Bring a large pot of salted water to a rolling boil.
- Add the mostaccioli pasta to the boiling water.
- Cook the pasta for 9 minutes until al dente, stirring occasionally to prevent sticking.
- Drain the pasta thoroughly in a colander.
- Heat a large skillet over medium-high heat.
- Add the spicy Italian sausage to the hot skillet.
- Break the sausage into small crumbles using a wooden spoon.
- Cook the sausage for 6-8 minutes until browned and cooked through.
- Transfer the cooked sausage to a plate using a slotted spoon.
- Add the lean ground beef to the same skillet.
- Break the beef into crumbles and cook for 7 minutes until no pink remains.
- Add the finely diced yellow onion to the skillet with the beef.
- Sauté the onion and beef together for 4 minutes until the onion softens.
- Add the minced fresh garlic to the skillet.
- Cook for 1 minute until fragrant, being careful not to burn the garlic.
- Return the cooked sausage to the skillet.
- Pour in the crushed San Marzano tomatoes and tomato sauce with basil.
- Stir in the dried oregano, kosher salt, and freshly cracked black pepper.
- Simmer the sauce uncovered for 15 minutes to allow flavors to meld.
- Combine the drained pasta with the meat sauce in the skillet.
- Transfer the pasta mixture to a 9×13-inch baking dish.
- Sprinkle the shredded whole milk mozzarella cheese evenly over the top.
- Top with the freshly grated Parmesan cheese.
- Bake uncovered for 25 minutes until the cheese is golden and bubbly.
- Remove from the oven and let rest for 5 minutes before serving.
- Garnish with chopped fresh basil just before serving.
Just out of the oven, the cheese forms a crisp golden crust that gives way to tender pasta beneath. Juicy beef and spicy sausage mingle in the robust tomato sauce, creating layers of savory flavor. Try serving individual portions in rustic bowls with garlic bread for dipping into any extra sauce.
Baked Ravioli in Creamy Garlic Sauce
Hearty baked ravioli transforms weeknight dinners into comforting feasts. This creamy garlic version delivers restaurant-quality flavor with minimal effort. Frozen cheese ravioli makes assembly quick while the rich sauce elevates every bite.
Ingredients
– 1 package (20 oz) frozen cheese ravioli
– 2 tablespoons rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 cup chopped fresh parsley
– 1 cup shredded mozzarella cheese
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 rolling boil over high heat.
3. Carefully add frozen cheese ravioli to the boiling water and cook for 4-5 minutes until they float to the surface.
4. Drain the ravioli thoroughly in a colander, shaking gently to remove excess water.
5. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat until shimmering.
6. Add 4 cloves of minced fresh garlic and sauté for 1 minute until fragrant but not browned.
7. Pour in 1 cup of heavy cream, stirring constantly with a whisk to combine with the garlic.
8. Simmer the cream sauce for 3-4 minutes until it thickens slightly and coats the back of a spoon.
9. Stir in 1/2 cup of freshly grated Parmesan cheese until completely melted and smooth.
10. Season the sauce with 1 teaspoon of coarse sea salt and 1/2 teaspoon of freshly cracked black pepper.
11. Add the drained ravioli to the skillet, gently tossing to coat each piece in the creamy garlic sauce.
12. Transfer the sauced ravioli to the prepared baking dish, spreading them in an even layer.
13. Sprinkle 1 cup of shredded mozzarella cheese evenly over the top of the ravioli.
14. Bake uncovered for 15-18 minutes until the cheese is golden and bubbly around the edges.
15. Remove from oven and let rest for 5 minutes to allow the sauce to set properly.
16. Garnish with 1/4 cup of chopped fresh parsley just before serving. Aromatic garlic cream clings to each tender ravioli pocket, creating layers of savory richness. Serve this bubbling dish straight from the oven with crusty bread for dipping into the remaining sauce. The melted mozzarella forms a golden crust that contrasts beautifully with the creamy interior.
Broccoli and Cheddar Baked Shells
Zesty comfort food doesn’t get better than this cheesy pasta bake. Broccoli and sharp cheddar combine in tender shells for the ultimate weeknight dinner. Simple ingredients create big flavor with minimal effort.
Ingredients
– 12 ounces medium pasta shells
– 4 cups fresh broccoli florets
– 3 tablespoons salted butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk
– 1 teaspoon garlic powder
– ½ teaspoon smoked paprika
– ¼ teaspoon freshly ground black pepper
– 2 cups shredded sharp cheddar cheese
– ½ cup panko breadcrumbs
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Cook the pasta shells in salted boiling water for 2 minutes less than package directions indicate.
3. Steam the fresh broccoli florets until bright green and tender-crisp, about 4-5 minutes.
4. Melt the salted butter in a large saucepan over medium heat until bubbling.
5. Whisk in the all-purpose flour and cook for 1 minute until golden and fragrant.
6. Gradually pour in the whole milk while whisking constantly to prevent lumps.
7. Cook the sauce, stirring frequently, until thickened enough to coat the back of a spoon, about 5-7 minutes.
8. Remove from heat and stir in the garlic powder, smoked paprika, and freshly ground black pepper.
9. Add 1½ cups of the shredded sharp cheddar cheese to the sauce, stirring until completely melted.
10. Drain the cooked pasta shells and combine with the steamed broccoli florets in the prepared baking dish.
11. Pour the cheese sauce over the pasta and broccoli mixture, stirring gently to coat everything evenly.
12. Combine the remaining ½ cup shredded sharp cheddar cheese with the panko breadcrumbs and sprinkle evenly over the top.
13. Bake at 375°F for 20-25 minutes until the topping is golden brown and the sauce is bubbling around the edges.
14. Let rest for 5 minutes before serving to allow the sauce to thicken slightly. Deliciously creamy interiors contrast with the crispy breadcrumb topping in every bite. The sharp cheddar cuts through the richness while the broccoli adds fresh texture. Serve alongside a crisp green salad or with grilled chicken for a complete meal that satisfies every comfort food craving.
Baked Orzo with Spinach and Parmesan
Ready for a comforting one-pan meal that delivers big flavor with minimal cleanup? Rich, creamy baked orzo with spinach and Parmesan comes together effortlessly. This hearty dish satisfies with minimal hands-on time, making it perfect for busy weeknights.
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 ½ cups uncooked orzo pasta
– 3 cups low-sodium chicken broth
– 1 cup heavy cream
– 5 ounces fresh baby spinach leaves
– 1 cup freshly grated Parmesan cheese
– ½ teaspoon coarse kosher salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F.
2. Heat rich extra virgin olive oil in a large oven-safe skillet over medium heat until shimmering.
3. Add finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
4. Stir in minced fresh garlic and cook for 30 seconds until aromatic but not browned.
5. Add uncooked orzo pasta and toast for 2 minutes, stirring constantly until lightly golden.
6. Pour in low-sodium chicken broth and heavy cream, scraping any browned bits from the pan bottom.
7. Bring the mixture to a gentle simmer, then immediately remove from heat.
8. Stir in fresh baby spinach leaves until slightly wilted and incorporated.
9. Mix in freshly grated Parmesan cheese until evenly distributed throughout the mixture.
10. Season with coarse kosher salt and freshly ground black pepper, stirring to combine.
11. Transfer the skillet to the preheated oven and bake uncovered for 20 minutes.
12. Check for doneness – the orzo should be tender and most liquid absorbed.
13. Let rest for 5 minutes before serving to allow the sauce to thicken slightly.
The baked orzo emerges creamy with tender pasta and wilted spinach throughout. Each bite offers rich Parmesan flavor balanced by the fresh green notes. Serve alongside grilled chicken or as a standalone vegetarian main with crusty bread for dipping into the creamy sauce.
Eggplant Parmesan Baked Pasta
Oven-baked comfort meets Italian-American classic in this hearty weeknight solution. Eggplant Parmesan Baked Pasta layers tender roasted eggplant with rich tomato sauce and bubbling cheese for a satisfying one-dish meal. Perfect for feeding a crowd or enjoying as leftovers.
Ingredients
- 1 large globe eggplant, sliced into ½-inch rounds
- 2 tbsp rich extra virgin olive oil
- 1 tsp coarse kosher salt
- ½ tsp freshly ground black pepper
- 1 lb dried rigatoni pasta
- 24 oz jarred robust marinara sauce
- 8 oz fresh whole milk mozzarella, torn into chunks
- ½ cup finely grated Parmesan cheese
- ¼ cup fresh basil leaves, torn
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Arrange eggplant slices in a single layer on the prepared baking sheet.
- Brush both sides of eggplant slices generously with extra virgin olive oil.
- Sprinkle eggplant with kosher salt and freshly ground black pepper.
- Roast eggplant for 20 minutes until golden brown and tender.
- Reduce oven temperature to 375°F while preparing remaining components.
- Bring a large pot of salted water to a rolling boil.
- Add rigatoni pasta and cook for 2 minutes less than package directions for al dente texture.
- Drain pasta thoroughly and return to the warm pot.
- Pour robust marinara sauce over drained pasta and stir to coat completely.
- Spread half of the sauced pasta in a 9×13-inch baking dish.
- Layer all roasted eggplant slices evenly over the pasta base.
- Top with remaining sauced pasta, spreading into an even layer.
- Scatter torn fresh mozzarella chunks evenly across the surface.
- Sprinkle finely grated Parmesan cheese over the mozzarella layer.
- Bake uncovered at 375°F for 25 minutes until cheese is melted and bubbly.
- Switch oven to broil and cook for 2-3 minutes until top is golden brown.
- Remove from oven and let rest for 10 minutes before serving.
- Garnish with torn fresh basil leaves just before serving.
Silky roasted eggplant melts into the al dente pasta, while the triple cheese combination creates a satisfying stretch with every forkful. The crispy Parmesan crust gives way to layers of tangy tomato sauce and creamy mozzarella pockets. Serve alongside a crisp green salad for contrast, or portion into individual ramekins for elegant single servings.
Baked Gnocchi with Tomato Basil Sauce
A comforting weeknight dinner that comes together in under an hour, this baked gnocchi delivers pillowy potato dumplings bathed in vibrant tomato sauce with fresh herbal notes. Anyone can master this simple yet impressive dish with minimal prep and maximum flavor payoff.
Ingredients
– 1 pound shelf-stable potato gnocchi
– 2 tablespoons rich extra-virgin olive oil
– 3 cloves aromatic garlic, minced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1/4 cup fresh basil leaves, chopped
– 1 teaspoon coarse sea salt
– 1/2 teaspoon crushed red pepper flakes
– 8 ounces fresh mozzarella cheese, torn into chunks
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 400°F and position the rack in the center.
2. Heat 2 tablespoons of rich extra-virgin olive oil in a large oven-safe skillet over medium heat until shimmering.
3. Add 3 cloves of minced aromatic garlic and cook for 60 seconds until fragrant but not browned.
4. Pour in 1 can of crushed San Marzano tomatoes, stirring to combine with the garlic.
5. Stir in 1 teaspoon coarse sea salt and 1/2 teaspoon crushed red pepper flakes.
6. Simmer the sauce uncovered for 10 minutes until slightly thickened, stirring occasionally.
7. Add 1 pound of shelf-stable potato gnocchi directly to the skillet, stirring to coat evenly.
8. Remove the skillet from heat and stir in 1/4 cup of chopped fresh basil leaves.
9. Top the gnocchi mixture with 8 ounces of torn fresh mozzarella chunks, distributing evenly.
10. Sprinkle 1/4 cup of grated Parmesan cheese over the mozzarella layer.
11. Transfer the skillet to the preheated oven and bake for 20 minutes until the cheese is golden and bubbly.
12. Let the baked gnocchi rest for 5 minutes before serving to allow the sauce to thicken.
Each bite delivers contrasting textures of tender gnocchi against the creamy, stretchy cheese blanket. The bright tomato base carries subtle heat from the pepper flakes, balanced by fresh basil’s herbal freshness. For a restaurant-worthy presentation, garnish with extra basil leaves and serve directly from the skillet while still bubbling hot.
Taco-Spiced Baked Rotini
Now, let’s transform basic rotini into a Tex-Mex masterpiece that bakes up bubbly and satisfying. Nothing beats this hearty, spice-rubbed pasta when you need comfort food with a kick. Taco seasoning coats every noodle while melty cheese creates that perfect golden crust.
Ingredients
– 1 lb dried rotini pasta
– 2 tbsp rich extra virgin olive oil
– 1 lb lean ground beef
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tbsp homemade taco seasoning blend
– 1 (15 oz) can fire-roasted diced tomatoes
– 1 (8 oz) can tomato sauce
– 1 cup shredded sharp cheddar cheese
– 1 cup shredded Monterey Jack cheese
– ½ cup fresh cilantro, chopped
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with olive oil.
2. Cook the rotini in a large pot of salted boiling water for 9 minutes until al dente, then drain thoroughly.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Add the ground beef and cook for 6-8 minutes, breaking it up with a spatula until browned.
5. Stir in the diced onion and cook for 4 minutes until translucent and fragrant.
6. Add the minced garlic and cook for 1 minute until golden and aromatic.
7. Sprinkle the taco seasoning over the meat mixture and stir for 30 seconds to toast the spices.
8. Pour in the fire-roasted tomatoes and tomato sauce, scraping any browned bits from the pan bottom.
9. Simmer the sauce for 5 minutes until slightly thickened and deeply colored.
10. Combine the drained rotini with the meat sauce in the prepared baking dish, mixing until evenly coated.
11. Top evenly with both shredded cheeses, covering the entire surface.
12. Bake uncovered for 20-25 minutes until the cheese is completely melted and bubbly with golden edges.
13. Remove from oven and let rest for 5 minutes to set before serving.
14. Garnish with fresh chopped cilantro just before serving.
For maximum flavor development, toast your taco seasoning briefly in the hot pan before adding liquids. Always reserve some pasta water when draining—it helps create a saucier final dish. Let the baked rotini rest before serving to allow the layers to set properly. Fresh cilantro adds bright contrast to the rich, cheesy top layer. Serve this straight from the baking dish with cool sour cream or crisp tortilla chips for contrasting textures.
Baked Caprese Pasta with Fresh Basil
Ready for a pasta dish that celebrates summer’s best flavors? This baked Caprese pasta combines juicy tomatoes, creamy mozzarella, and aromatic basil in one satisfying bake. It’s a crowd-pleaser that comes together with minimal fuss.
Ingredients
– 12 ounces dried penne pasta
– 2 tablespoons rich extra-virgin olive oil
– 4 cloves garlic, finely minced
– 1 pound ripe cherry tomatoes, halved
– 8 ounces fresh mozzarella cheese, torn into chunks
– 1 cup freshly grated Parmesan cheese
– ½ cup fresh basil leaves, thinly sliced
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the penne pasta and cook for 9 minutes until al dente—it should still have a slight bite.
4. Drain the pasta thoroughly, reserving ½ cup of starchy pasta water.
5. Heat olive oil in a large oven-safe skillet over medium heat until shimmering.
6. Add minced garlic and sauté for 1 minute until fragrant but not browned.
7. Add halved cherry tomatoes and cook for 5 minutes until they begin to soften and release juices.
8. Stir in the cooked pasta, tossing to coat evenly with the tomato mixture.
9. Pour in the reserved pasta water to create a light sauce.
10. Remove the skillet from heat and stir in torn mozzarella, half of the Parmesan, and sliced basil.
11. Season with sea salt and cracked black pepper, mixing gently.
12. Sprinkle the remaining Parmesan evenly over the top.
13. Transfer the skillet to the preheated oven and bake for 15 minutes until the cheese is melted and bubbly.
14. Switch the oven to broil and cook for 2–3 more minutes until the top is golden and slightly crisp.
15. Let the pasta rest for 5 minutes before serving to allow the sauce to thicken. A final sprinkle of fresh basil adds vibrant color and aroma. This dish delivers a wonderful contrast of creamy, melted cheese against the firm pasta and burst tomatoes. Serve it straight from the skillet with a crisp green salad for a complete meal that highlights the freshness of its ingredients.
Baked Butternut Squash and Sage Pasta
A perfect fall dinner that comes together with minimal effort. This baked pasta combines sweet squash with earthy sage in a creamy, comforting dish. You’ll love how the flavors deepen during baking.
Ingredients
– 1 medium butternut squash, peeled and cubed into 1-inch pieces
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon finely chopped fresh sage leaves
– 3 cloves aromatic garlic, minced
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 8 ounces dried rigatoni pasta
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss cubed butternut squash with 1 tablespoon olive oil and spread in a single layer on the baking sheet.
3. Roast squash for 25 minutes until tender and lightly caramelized at the edges.
4. Meanwhile, cook rigatoni in salted boiling water for 2 minutes less than package directions for al dente texture.
5. Drain pasta, reserving 1/2 cup starchy pasta water for later use.
6. Heat remaining 1 tablespoon olive oil in a large oven-safe skillet over medium heat.
7. Add minced garlic and cook for 1 minute until fragrant but not browned.
8. Stir in chopped sage and cook for 30 seconds to release its earthy aroma.
9. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
10. Add roasted squash to the cream sauce, mashing slightly with a wooden spoon to thicken the sauce.
11. Stir in grated Parmesan cheese until melted and sauce is smooth.
12. Fold in cooked pasta, adding reserved pasta water as needed to reach a creamy consistency.
13. Season with kosher salt and black pepper, mixing thoroughly to distribute flavors evenly.
14. Transfer skillet to the oven and bake for 15 minutes until bubbly and golden on top.
15. Let rest for 5 minutes before serving to allow the sauce to set properly. Makes this pasta wonderfully creamy with a subtle sweetness from the roasted squash. The sage adds an earthy depth that pairs beautifully with the rich Parmesan sauce. Try topping with toasted walnuts for extra crunch or serving alongside a crisp arugula salad.
Baked Shrimp Scampi Linguine
You’ve probably had shrimp scampi, but baking it with linguine transforms this classic into a hands-off masterpiece. Yield perfectly cooked pasta and succulent shrimp in one pan. Your weeknight dinner game just leveled up.
Ingredients
– 1 pound large raw shrimp, peeled and deveined
– 8 ounces dried linguine pasta
– 4 tablespoons rich unsalted butter
– 3 cloves aromatic garlic, minced
– 1/2 cup dry white wine
– 1/4 cup fresh lemon juice
– 1/4 cup finely chopped fresh parsley
– 1/4 teaspoon crushed red pepper flakes
– 1/2 cup grated Parmesan cheese
– 2 cups boiling water
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F.
2. Combine raw shrimp, minced garlic, white wine, lemon juice, and red pepper flakes in a large baking dish.
3. Break linguine in half and arrange over shrimp mixture in baking dish.
4. Dot with pats of unsalted butter and sprinkle with kosher salt and black pepper.
5. Pour 2 cups boiling water directly over pasta, ensuring all noodles are submerged.
6. Cover baking dish tightly with aluminum foil and bake for 20 minutes.
7. Remove from oven and carefully uncover—steam will release.
8. Stir mixture thoroughly to coat pasta with developing sauce.
9. Sprinkle grated Parmesan cheese evenly over top.
10. Return to oven uncovered and bake for 5 more minutes until cheese melts and sauce thickens.
11. Remove from oven and stir in fresh parsley.
12. Let rest for 3 minutes before serving to allow sauce to further thicken.
Generous portions of this baked linguine deliver al dente pasta coated in a buttery, garlic-forward sauce. The shrimp remain plump and tender, avoiding the rubbery texture that comes from overcooking. For a restaurant-worthy presentation, garnish with extra parsley and serve directly from the baking dish.
Baked Carbonara Fusilli with Peas
Never underestimate the comfort of a creamy pasta bake. This baked carbonara fusilli with peas delivers rich flavor with minimal fuss. Perfect for busy weeknights when you crave something satisfying.
Ingredients
– 1 pound dried fusilli pasta
– 8 slices thick-cut bacon, chopped
– 1 cup frozen sweet peas
– 4 large farm-fresh eggs
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon kosher salt
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add 1 pound dried fusilli pasta to the boiling water.
4. Cook pasta for 10 minutes until al dente, stirring occasionally to prevent sticking.
5. Drain pasta thoroughly in a colander, reserving ½ cup pasta water.
6. Cook 8 slices chopped thick-cut bacon in a skillet over medium heat for 8-10 minutes until crispy.
7. Remove bacon with a slotted spoon, leaving 2 tablespoons bacon fat in the skillet.
8. Add 1 cup frozen sweet peas to the skillet and cook for 3 minutes until bright green and tender.
9. Whisk together 4 large farm-fresh eggs, 1 cup heavy cream, 1 cup freshly grated Parmesan cheese, ½ teaspoon freshly ground black pepper, and ¼ teaspoon kosher salt in a large bowl.
10. Combine drained pasta, crispy bacon, cooked peas, and egg mixture in the bowl, tossing until evenly coated.
11. Transfer mixture to a greased 9×13-inch baking dish, spreading evenly.
12. Bake at 375°F for 20 minutes until the top is golden and the center is set.
13. Let rest for 5 minutes before serving to allow the sauce to thicken. Only then can you appreciate the creamy texture against the crispy bacon bits. The fusilli’s spiral shape catches every bit of the rich sauce, making each bite perfectly balanced. Try serving with a simple arugula salad to cut through the richness.
Summary
Deliciously comforting and endlessly versatile, these creamy baked pasta recipes are your ticket to cozy weeknight dinners and memorable gatherings. We hope this collection inspires your next kitchen adventure! Don’t forget to try your favorites, share which recipes you loved in the comments below, and pin this article to your Pinterest boards for easy reference. Happy cooking!
