Kick off your comfort food cravings with these 18 hearty Italian casserole recipes! Perfect for busy weeknights or cozy weekends, these dishes bring the warmth of Italy right to your table. From cheesy baked pastas to savory meat-and-vegetable bakes, there’s something here for every home cook. Ready to dig in? Let’s explore these delicious, crowd-pleasing meals that are sure to become family favorites.
Creamy Four-Cheese Lasagna Casserole
Kick off your comfort food game with this layered masterpiece. Perfect for feeding a crowd or meal prepping, it delivers cheesy satisfaction in every bite. You’ll love how the flavors meld together during baking.
Ingredients
Lasagna noodles – 12 sheets
Ricotta cheese – 15 oz
Mozzarella cheese – 2 cups, shredded
Parmesan cheese – ½ cup, grated
Fontina cheese – 1 cup, shredded
Marinara sauce – 24 oz
Egg – 1 large
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 rolling boil.
3. Add lasagna noodles and cook for 8 minutes until pliable but firm.
4. Drain noodles and toss with 1 tbsp olive oil to prevent sticking.
5. In a medium bowl, combine 15 oz ricotta, 1 egg, 1 tsp salt, and ½ tsp black pepper.
6. Spread ½ cup marinara sauce evenly across the bottom of a 9×13 inch baking dish.
7. Arrange 4 lasagna noodles in a single layer over the sauce.
8. Spread half of the ricotta mixture over the noodles using a spatula.
9. Sprinkle ⅓ cup grated Parmesan over the ricotta layer.
10. Add ½ cup shredded Fontina evenly across the layer.
11. Pour 1 cup marinara sauce over the cheeses.
12. Repeat layers: noodles, remaining ricotta, ⅓ cup Parmesan, ½ cup Fontina, and 1 cup marinara.
13. Top with final layer of noodles and remaining marinara sauce.
14. Cover tightly with aluminum foil and bake at 375°F for 30 minutes.
15. Remove foil and sprinkle 2 cups shredded mozzarella evenly over the top.
16. Return to oven and bake uncovered for 15 minutes until cheese is golden and bubbly.
17. Let rest for 15 minutes before slicing to allow layers to set.
Velvety cheese layers cling to tender pasta in this satisfying bake. The four-cheese blend creates a complex flavor profile that’s both sharp and creamy. Serve alongside garlic bread and a crisp green salad for the ultimate comfort meal.
Eggplant Parmesan Bake with Mozzarella
Perfect for busy weeknights, this eggplant parmesan bake delivers all the comfort with minimal effort. Prepare it ahead and bake when ready for a stress-free dinner that satisfies everyone at the table.
Ingredients
Eggplant – 2 medium
Olive oil – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Marinara sauce – 3 cups
Mozzarella cheese – 2 cups shredded
Parmesan cheese – ½ cup grated
Instructions
1. Preheat your oven to 400°F.
2. Slice the eggplant into ¼-inch thick rounds.
3. Arrange eggplant slices in a single layer on two baking sheets.
4. Brush both sides of eggplant slices with olive oil.
5. Sprinkle salt and black pepper evenly over the eggplant.
6. Bake for 20 minutes until eggplant is tender and lightly browned.
7. Spread 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
8. Layer half of the baked eggplant slices over the sauce.
9. Top with 1 cup of marinara sauce.
10. Sprinkle 1 cup of mozzarella cheese over the sauce.
11. Add remaining eggplant slices in a single layer.
12. Spread remaining 1 cup of marinara sauce over the eggplant.
13. Sprinkle remaining 1 cup of mozzarella cheese evenly over the top.
14. Sprinkle grated parmesan cheese over the mozzarella.
15. Bake uncovered for 25 minutes until cheese is melted and bubbly.
16. Let rest for 10 minutes before serving.
Hearty and satisfying, the eggplant becomes tender while maintaining structure against the rich tomato sauce. The triple cheese layer creates a golden, bubbly crust that contrasts beautifully with the soft interior. Serve alongside garlic bread or over pasta for a complete meal that reheats beautifully for leftovers.
Spinach and Ricotta Stuffed Shells Bake
Overflowing with creamy ricotta and fresh spinach, these stuffed shells deliver restaurant-quality comfort with minimal effort. Perfect for feeding a crowd or meal prepping, this baked pasta dish comes together faster than you’d expect. Once assembled, it bakes into a bubbly, golden masterpiece that’s worth every minute.
Ingredients
Jumbo pasta shells – 12 oz
Ricotta cheese – 15 oz
Fresh spinach – 10 oz
Marinara sauce – 24 oz
Mozzarella cheese – 2 cups
Parmesan cheese – ½ cup
Egg – 1
Garlic – 2 cloves
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 rolling boil.
3. Add jumbo pasta shells and cook for 9 minutes until al dente.
4. Drain shells immediately and arrange them in a single layer on a baking sheet to prevent sticking.
5. Heat olive oil in a large skillet over medium heat.
6. Mince garlic cloves and sauté for 1 minute until fragrant.
7. Add fresh spinach and cook for 3 minutes until completely wilted.
8. Transfer spinach mixture to a colander and press out excess liquid with a spatula.
9. In a large bowl, combine ricotta cheese, 1 cup mozzarella, ¼ cup Parmesan, egg, salt, and black pepper.
10. Chop cooled spinach mixture finely and fold into cheese mixture.
11. Spread 1 cup marinara sauce evenly across the bottom of a 9×13-inch baking dish.
12. Fill each cooked shell with 2 tablespoons of spinach-ricotta mixture using a small spoon.
13. Arrange stuffed shells in a single layer in the prepared baking dish.
14. Pour remaining marinara sauce over the shells, covering them completely.
15. Sprinkle remaining mozzarella and Parmesan cheeses evenly over the top.
16. Cover dish tightly with aluminum foil and bake for 25 minutes.
17. Remove foil and bake for 10 more minutes until cheese is golden and bubbly.
18. Let rest for 5 minutes before serving to allow filling to set.
Layers of tender pasta give way to a rich, herby spinach and cheese filling that’s perfectly balanced against the tangy tomato sauce. The golden, crispy cheese topping provides satisfying texture contrast to the creamy interior. Serve alongside garlic bread for dipping into any extra sauce, or pair with a simple arugula salad to cut through the richness.
Meatball and Polenta Casserole
Perfect for chilly evenings, this hearty casserole combines tender meatballs with creamy polenta in one satisfying dish. Prepare it ahead for easy weeknight dinners that please the whole family.
Ingredients
- Ground beef – 1 lb
- Breadcrumbs – ½ cup
- Egg – 1
- Milk – ¼ cup
- Polenta – 1 cup
- Chicken broth – 4 cups
- Heavy cream – ½ cup
- Parmesan cheese – ½ cup
- Marinara sauce – 2 cups
- Mozzarella cheese – 1 cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Olive oil – 2 tbsp
Instructions
- Preheat your oven to 375°F.
- Combine ground beef, breadcrumbs, egg, milk, ½ tsp salt, and ¼ tsp black pepper in a large bowl.
- Mix gently with your hands until just combined—overmixing makes tough meatballs.
- Form the mixture into 1-inch meatballs, placing them on a parchment-lined baking sheet.
- Bake meatballs for 15 minutes, until lightly browned and cooked through.
- Bring chicken broth to a boil in a large oven-safe skillet.
- Whisk in polenta slowly to prevent clumping.
- Reduce heat to low and simmer polenta for 20 minutes, stirring frequently until thickened.
- Stir in heavy cream, Parmesan cheese, remaining salt, and black pepper.
- Arrange baked meatballs evenly over the polenta layer.
- Pour marinara sauce over meatballs, spreading to cover completely.
- Sprinkle mozzarella cheese evenly over the top.
- Bake for 25 minutes, until cheese is golden and bubbly.
- Let the casserole rest for 10 minutes before serving—this helps layers set for cleaner slices.
Fantastic textures contrast creamy polenta with juicy meatballs beneath a cheesy, tomato-rich topping. Serve it straight from the skillet with crusty bread to soak up every bit of sauce, or top individual portions with fresh basil for a bright finish.
Pesto Chicken and Sun-Dried Tomato Casserole
Keeping weeknight dinners simple yet satisfying is key. Pesto chicken and sun-dried tomato casserole delivers big flavor with minimal effort. This one-dish wonder comes together quickly for a comforting meal.
Ingredients
Chicken breast – 1.5 lbs
Pesto – ½ cup
Sun-dried tomatoes – ⅓ cup
Heavy cream – 1 cup
Mozzarella cheese – 1 cup
Penne pasta – 8 oz
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat oven to 375°F.
2. Cook penne pasta in salted boiling water for 9 minutes.
3. Drain pasta immediately to prevent overcooking.
4. Cut chicken breast into 1-inch cubes.
5. Season chicken with salt and black pepper.
6. Combine pesto and heavy cream in a large bowl.
7. Add cooked pasta to the pesto mixture.
8. Stir in sun-dried tomatoes.
9. Fold in seasoned chicken cubes.
10. Transfer mixture to a 9×13-inch baking dish.
11. Top evenly with mozzarella cheese.
12. Bake for 25 minutes until chicken reaches 165°F internally.
13. Let rest for 5 minutes before serving.
14. Check cheese is golden brown and bubbly for perfect doneness.
Rich, creamy pesto coats every bite while sun-dried tomatoes add sweet tanginess. The chicken stays remarkably juicy against al dente pasta. Serve alongside garlic bread to soak up the flavorful sauce, or top with fresh basil for brightness.
Tuscan White Bean and Kale Casserole
Bursting with rustic Italian flavors, this hearty casserole comes together in one dish. Perfect for chilly evenings, it’s both nourishing and deeply satisfying. You’ll love how the creamy beans meld with tender kale and savory herbs.
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1, diced
– Garlic – 3 cloves, minced
– Kale – 4 cups, chopped
– Cannellini beans – 2 (15 oz) cans, drained
– Vegetable broth – 1 cup
– Dried oregano – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Breadcrumbs – ½ cup
– Parmesan cheese – ¼ cup, grated
Instructions
1. Preheat your oven to 375°F.
2. Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat.
3. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 4 cups chopped kale and cook for 3 minutes, wilting it down completely.
6. Pour in 1 cup vegetable broth, scraping up any browned bits from the pan bottom.
7. Mix in 2 cans drained cannellini beans, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper.
8. Simmer the mixture for 5 minutes to let flavors meld.
9. Combine ½ cup breadcrumbs with ¼ cup grated Parmesan cheese in a small bowl.
10. Sprinkle the breadcrumb mixture evenly over the bean and kale base.
11. Transfer the skillet to the preheated oven and bake for 20 minutes until the top is golden and crisp.
12. Remove from the oven and let rest for 5 minutes before serving. Juicy white beans and silky kale create a comforting, creamy texture beneath the crunchy Parmesan crust. For a bright finish, squeeze fresh lemon juice over individual servings. Leftovers reheat beautifully for quick lunches throughout the week.
Spaghetti Pie with Garlic Bread Crust
Tired of regular spaghetti? This spaghetti pie transforms your favorite pasta into a crispy, layered casserole with a garlic bread crust that bakes up golden brown. Perfect for weeknight dinners or potlucks, it’s comfort food reinvented with minimal effort and maximum flavor.
Ingredients
Spaghetti – 8 oz
Eggs – 2
Parmesan cheese – ½ cup
Mozzarella cheese – 1 cup
Marinara sauce – 2 cups
Garlic bread – 6 slices
Butter – 2 tbsp
Garlic powder – 1 tsp
Instructions
1. Preheat oven to 375°F.
2. Cook spaghetti according to package directions until al dente, about 8-10 minutes.
3. Drain spaghetti thoroughly in a colander.
4. Whisk eggs in a large bowl until fully combined.
5. Stir Parmesan cheese into the egg mixture.
6. Add drained spaghetti to the bowl and toss until evenly coated.
7. Press spaghetti mixture into a 9-inch pie dish to form the base layer.
8. Spread marinara sauce evenly over the spaghetti layer.
9. Sprinkle mozzarella cheese over the marinara sauce.
10. Arrange garlic bread slices in a single layer to cover the entire surface.
11. Melt butter in a microwave-safe bowl for 30 seconds.
12. Stir garlic powder into the melted butter.
13. Brush garlic butter mixture over the garlic bread slices.
14. Bake for 25-30 minutes until the crust is golden brown and cheese is bubbly.
15. Let rest for 5 minutes before slicing.
Really satisfying with its crispy top and tender pasta layers, this pie delivers rich tomato and garlic flavors in every bite. Serve it straight from the dish for a rustic presentation, or pair with a simple green salad to balance the richness.
Artichoke and Spinach Tortellini Bake
Zesty and comforting, this tortellini bake comes together in minutes. Frozen spinach and jarred artichokes make prep effortless. It’s the perfect cozy dinner for busy nights.
Ingredients
- Cheese tortellini – 20 oz
- Frozen spinach – 10 oz
- Jarred artichoke hearts – 14 oz
- Cream cheese – 8 oz
- Milk – 1 cup
- Mozzarella cheese – 2 cups
- Garlic powder – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Preheat your oven to 375°F.
- Thaw the frozen spinach completely.
- Squeeze all excess water from the spinach using your hands or a clean kitchen towel.
- Chop the jarred artichoke hearts into bite-sized pieces.
- Combine cream cheese, milk, garlic powder, salt, and black pepper in a large bowl.
- Whisk the mixture until smooth and fully combined.
- Add the cheese tortellini, spinach, and artichoke hearts to the bowl.
- Stir gently until all ingredients are evenly coated with the sauce.
- Transfer the mixture to a 9×13-inch baking dish.
- Sprinkle the mozzarella cheese evenly over the top.
- Cover the dish tightly with aluminum foil.
- Bake for 25 minutes at 375°F.
- Remove the foil carefully to avoid steam burns.
- Bake uncovered for another 10–15 minutes until the cheese is golden and bubbly.
- Let the bake rest for 5 minutes before serving to allow the sauce to thicken.
Melted mozzarella forms a golden crust over tender tortellini and creamy spinach-artichoke filling. The garlicky cream cheese sauce clings to every bite. Serve it straight from the dish with a crisp green salad for a complete meal.
Italian Sausage and Mushroom Risotto Casserole
Zesty Italian sausage and earthy mushrooms transform this classic risotto into an effortless casserole. Baking eliminates constant stirring while delivering creamy, comforting results. Perfect for weeknights when you crave restaurant-quality flavor without the fuss.
Ingredients
Italian sausage – 1 lb
Cremini mushrooms – 8 oz
Arborio rice – 1½ cups
Chicken broth – 4 cups
White onion – 1 medium
Garlic – 3 cloves
White wine – ½ cup
Parmesan cheese – 1 cup grated
Heavy cream – ¼ cup
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat oven to 375°F.
2. Heat olive oil in large oven-safe skillet over medium-high heat.
3. Remove sausage from casings and crumble into skillet.
4. Cook sausage until browned, breaking into small pieces, about 8 minutes.
5. Transfer sausage to plate using slotted spoon, leaving drippings in skillet.
6. Dice onion and add to skillet.
7. Cook onion until translucent, about 5 minutes.
8. Mince garlic and add to skillet.
9. Cook garlic for 1 minute until fragrant.
10. Slice mushrooms and add to skillet.
11. Cook mushrooms until softened and browned, about 7 minutes.
12. Add Arborio rice and stir to coat, toasting for 2 minutes.
13. Pour in white wine and cook until mostly absorbed, about 3 minutes.
14. Return cooked sausage to skillet.
15. Pour in chicken broth and bring to simmer.
16. Stir in heavy cream, salt, and black pepper.
17. Cover skillet tightly with foil or oven-safe lid.
18. Bake for 25 minutes until rice is tender and liquid is absorbed.
19. Remove from oven and let rest covered for 5 minutes.
20. Stir in grated Parmesan cheese until melted and creamy.
A rich, creamy texture envelops each grain of rice while the sausage provides subtle spice. The mushrooms add earthy depth that balances the dish beautifully. Serve topped with extra Parmesan and fresh parsley for a restaurant-worthy presentation that belies its simple preparation.
Three-Cheese Ravioli Bake
Perfect for busy weeknights, this three-cheese ravioli bake comes together with minimal effort. Packed with cheesy goodness, it’s a comforting crowd-pleaser that bakes up bubbly and golden. You’ll love how simple it is to make.
Ingredients
Frozen cheese ravioli – 20 oz
Marinara sauce – 24 oz
Shredded mozzarella – 2 cups
Grated Parmesan – ½ cup
Ricotta – 1 cup
Instructions
1. Preheat your oven to 375°F.
2. Spread 1 cup of marinara sauce evenly in a 9×13-inch baking dish.
3. Arrange half of the frozen ravioli in a single layer over the sauce.
4. Dot half of the ricotta over the ravioli using a spoon.
5. Sprinkle 1 cup of mozzarella evenly over the ricotta.
6. Pour 1 cup of marinara sauce over the cheese layer.
7. Repeat layers with remaining ravioli, ricotta, mozzarella, and marinara sauce.
8. Sprinkle all of the Parmesan cheese over the top.
9. Cover the dish tightly with aluminum foil.
10. Bake at 375°F for 30 minutes.
11. Remove the foil carefully to avoid steam burns.
12. Continue baking uncovered for 15 minutes, until the cheese is melted and bubbly.
13. Let the bake rest for 10 minutes before serving to allow the sauce to thicken.
Creamy ricotta and melted mozzarella create a rich, gooey texture that contrasts with the tender pasta pockets. The Parmesan adds a salty, nutty crust that crisps up beautifully. For a fresh twist, serve with a side of garlic bread or a simple arugula salad tossed in lemon vinaigrette.
Roasted Red Pepper and Goat Cheese Lasagna
Whip up this creamy, savory lasagna that transforms classic Italian flavors with smoky roasted peppers and tangy goat cheese. Roasted red peppers add natural sweetness while goat cheese creates a rich, creamy sauce without heavy cream. This vegetarian dish comes together faster than traditional lasagna with minimal prep work.
Ingredients
Roasted red peppers – 2 cups
Goat cheese – 8 oz
Lasagna noodles – 12 sheets
Marinara sauce – 3 cups
Mozzarella cheese – 2 cups
Olive oil – 2 tbsp
Garlic – 3 cloves
Fresh basil – ¼ cup
Salt – 1 tsp
Instructions
1. Preheat oven to 375°F.
2. Cook lasagna noodles in boiling salted water for 8 minutes until al dente.
3. Drain noodles and lay flat on baking sheets to prevent sticking.
4. Chop roasted red peppers into ½-inch pieces.
5. Mince garlic cloves finely.
6. Heat olive oil in skillet over medium heat for 1 minute.
7. Sauté garlic for 30 seconds until fragrant but not browned.
8. Add chopped roasted peppers and cook for 3 minutes.
9. Crumble goat cheese into pepper mixture.
10. Stir continuously until cheese melts into creamy sauce, about 2 minutes.
11. Spread 1 cup marinara sauce in 9×13 baking dish.
12. Layer 4 cooked noodles over sauce.
13. Spread half of goat cheese mixture over noodles.
14. Sprinkle ⅔ cup mozzarella over goat cheese layer.
15. Repeat layers: sauce, noodles, remaining goat cheese mixture, mozzarella.
16. Top with final noodle layer and remaining marinara sauce.
17. Cover baking dish tightly with foil.
18. Bake for 25 minutes at 375°F.
19. Remove foil and bake additional 15 minutes until bubbly.
20. Let lasagna rest for 10 minutes before slicing.
21. Chop fresh basil and sprinkle over served portions. Zesty roasted peppers cut through the rich cheese layers, creating a balanced flavor profile. The goat cheese sauce stays remarkably creamy between pasta sheets without becoming greasy. Serve with crusty bread to scoop up any saucy bits left in the baking dish.
Caprese Chicken and Orzo Bake
Hectic weeknights demand simple, satisfying meals that come together fast. This one-pan bake delivers classic Italian flavors with minimal cleanup. Fresh ingredients do all the heavy lifting here.
Ingredients
Chicken breasts – 1.5 lbs
Orzo – 1 cup
Cherry tomatoes – 2 cups
Fresh mozzarella – 8 oz
Fresh basil – ¼ cup
Olive oil – 2 tbsp
Balsamic vinegar – 1 tbsp
Garlic – 3 cloves
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Slice chicken breasts into 1-inch thick cutlets.
3. Season chicken evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
4. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
5. Sear chicken for 3 minutes per side until golden brown.
6. Remove chicken from skillet and set aside.
7. Add remaining olive oil to the same skillet.
8. Sauté minced garlic for 30 seconds until fragrant.
9. Add orzo to the skillet and toast for 1 minute, stirring constantly.
10. Pour in 2 cups of water and remaining salt, scraping up any browned bits.
11. Arrange cherry tomatoes around the orzo.
12. Return chicken to the skillet, nestling it into the orzo mixture.
13. Transfer skillet to the preheated oven.
14. Bake uncovered for 20 minutes until orzo is tender and liquid is absorbed.
15. Remove skillet from oven and top with sliced mozzarella.
16. Return to oven for 5 minutes until cheese is melted and bubbly.
17. Drizzle with balsamic vinegar.
18. Garnish with fresh basil leaves.
Melted mozzarella creates creamy pockets throughout the tender orzo, while the balsamic adds a sweet-tart contrast to juicy tomatoes. For a complete meal, serve with a crisp arugula salad dressed in lemon vinaigrette. Leftovers reheat beautifully for next-day lunches.
Garlic Butter Shrimp and Farro Casserole
Perfect for busy weeknights, this garlic butter shrimp and farro casserole comes together quickly with minimal prep. Packed with protein and whole grains, it’s a satisfying one-dish meal that delivers big flavor without the fuss.
Ingredients
Farro – 1 cup
Chicken broth – 2 cups
Butter – 4 tbsp
Garlic – 4 cloves
Raw shrimp – 1 lb
Lemon juice – 2 tbsp
Parsley – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat oven to 375°F.
2. Rinse 1 cup farro under cold water until water runs clear.
3. Combine rinsed farro and 2 cups chicken broth in a 9×13-inch baking dish.
4. Cover baking dish tightly with foil and bake for 25 minutes.
5. While farro bakes, melt 4 tbsp butter in a skillet over medium heat.
6. Mince 4 cloves garlic and add to melted butter.
7. Sauté garlic in butter for 1 minute until fragrant but not browned.
8. Pat 1 lb raw shrimp dry with paper towels.
9. Add shrimp to skillet and cook for 2 minutes per side until pink.
10. Stir in 2 tbsp lemon juice, 1 tsp salt, and ½ tsp black pepper.
11. Remove baked farro from oven and carefully remove foil.
12. Pour shrimp and butter sauce over farro in baking dish.
13. Stir to combine all ingredients evenly.
14. Return to oven and bake uncovered for 10 minutes.
15. Chop ¼ cup parsley while casserole bakes.
16. Remove casserole from oven and sprinkle with chopped parsley.
17. Let rest for 5 minutes before serving. Rich, buttery shrimp pairs beautifully with the chewy farro grains that have absorbed all the garlicky sauce. The lemon brightens each bite, making this casserole feel both comforting and fresh. Try serving it straight from the baking dish with a simple green salad for a complete meal.
