19 Baked Pasta Recipes for Golden, Gooey Comfort
Nothing says comfort like a casserole dish full of bubbling, cheesy baked pasta. Sure, you could make pasta on the stovetop and call it a day, but baked pasta recipes undergo a particular transformation in the oven. The edges turn crispy and golden while the inside stays molten and gooey, with the perfectly al dente noodles holding it all together.
This collection of our best baked pasta recipes includes cheesy, veggie-loaded pasta bakes you’ll love as much as your kids, modern riffs on old classics (like tuna noodle casserole with a potato chip topping), and plenty of riffs on lasagna. If you’re looking for a quick pasta recipe, this ravioli and mushroom skillet is the speediest path towards dinner. Want a lazy-day project that pays off in spades? Opt for this manicotti recipe, which trades boxed noodles for tender homemade crespelle. And if you want a make-ahead dish that’ll be the star of your table, consider classic Greek Pastitsio.
No matter which recipe you choose, remember one piece of advice. When boiling pasta to be baked, it’s important to undercook the noodles on that first go-round—you want them just shy of al dente. The pasta will continue cooking in the oven to tender-toothed perfection.
Alex Lau1/19Cheesy Baked Pasta With Cauliflower
This baked pasta has an ultra-cheesy, alfredo-like sauce but is also a sneaky way to get your veggies in. The cauliflower is virtually undetectable, so it’ll get a thumbs-up from even the pickiest of eaters. Read more about why we love it, then try it for yourself.
Photograph by Victoria Jane, Food Styling by Mallory Lance, Prop Styling by Alexandra Massillon2/19BA’s Best Tuna Casserole
Photograph by Elizabeth Coetzee, prop styling by Emma Ringness, Food Styling by Emilie Fosnocht3/19BA’s Best Lasagna
Among our very best pasta recipes, this lasagna uses three types of meat: ground beef, ground pork, and chopped pancetta. Form the beef and pork into meatballs, which you’ll sear over medium-high heat, then smash to make a moist, richly caramelized ragù. It might sound wild, but trust us on this one.
Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Beth Pakradooni4/19Ravioli and Mushroom Skillet
Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna Seman5/19BA’s Best Mac and Cheese
Mac and cheese is simply the ultimate comfort food. Don’t be alarmed if the cheese sauce looks thin at first: It will continue to thicken as it bakes with the noodles. This recipe also easily doubles, because you can’t have too much mac.
Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Dayna Seman6/19BA’s Best Baked Ziti
Photograph by Peden + Munk, food styling by Shilpa Uskokovic7/19Sheet-Pan Spinach Lasagna
If you like pesto pasta, you’ll love this spinach lasagna. It swaps out the traditional baking dish to reduce the cooking time (and ensure ultra-crispy edges), resulting in thinner, wider planks of lasagna baked in a sheet pan.
Photograph by Isa Zapata, Food Styling by Mieko Takahashi, Prop Styling by Alex Massillon8/19Manicotti
Instead of manicotti shells, this classic baked pasta recipe uses thin homemade crepes (crespelle in Italian). Because there’s no boiling involved, you won’t need a large pot—just a small nonstick skillet to cook the crepes. Swimming in marinara sauce, these light, delicate manicotti are sure to become a family favorite.
Photograph by Isa Zapata. Food Styling by Cyd McDowell. Prop Styling by Paige Hicks9/19Pastitsio
While you can make pastitsio from start to finish all in one day, we highly recommend cooking the sauce the day before you want to serve the casserole. Chilling the meat sauce overnight helps it thicken, so you can spread it on top of the pasta in a defined layer (which will result in the most impressive-looking slices). Plus, it cuts down on prep time the day of.
Photo by David Malosh, food styling by Rebecca Jurkevich, prop styling by Cindy Diprima10/19Spicy Baked Pasta With Cheddar and Broccoli Rabe
This spicy baked pasta dish tastes like a grown-up bowl of broccoli cheddar soup. It’s got broccoli rabe for bitterness, sharp white cheddar for cheesiness, and heavy cream for richness. Slide the assembled dish into a preheated oven, and dinner will be ready in 30.
Photo by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Nicole Louie11/19Spicy Tomato Feta Pasta
Photo by Alex Lau, food styling by Pearl Jones12/19Carbonara Lasagna
Stuffed with pancetta, ricotta, Fontina, and Parmesan, this gooey carbonara lasagna has major star power. To complete the carbonara effect, eggs are baked right on top, toad-in-the-hole–style.
Photograph by Isa Zapata, Food Styling by Emilie Fosnocht13/19Cottage Cheese Lasagna
No need to boil your pasta noodles before layering this lasagna—they’ll soften thanks to the moisture in the tomato sauce and cottage cheese mixture. The whole family will love it (yes, including the cottage cheese haters.)
Photo by Alex Lau, Styling by Andy Baraghani14/19Butternut Squash Baked Pasta
This silky butternut squash sauce comes together quickly in the blender. From there, simply pour the sauce over cooked pasta, then bake until the top bubbles and blisters. Finish with crushed hazelnuts and a drizzle of olive oil for the perfect fall meal—once summer rolls around, trade the butternut for zucchini and make this summer squash pasta.
Photograph by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio16/19Baked Pasta and Leeks With Anchovy Cream
Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Stephanie De Luca17/19Spinach Lasagna With Ricotta
Photo by Alex Lau, food styling by Sue Li18/19Baked Pasta alla Norma
This riff on pasta alla Norma combines eggplant, tomato sauce, and fresh basil in a cheesy, baked spaghetti pie you can slice into wedges. Pro tip: After you drain the noodles, don’t rinse them—the starch helps the sauce set up.
Photo by Heidi's Bridge, styling by Molly Baz19/19Baked Pasta With Sausage and Broccoli Rabe
This weeknight-friendly baked pasta recipe uses one skillet, one pot, and plenty of cheese—we like Fontina or aged cheddar. It has red pepper flakes for heat, but you can play it up or down by using sweet or hot Italian sausage.