22 Great Takes on Baked Pasta (2024)

Baked pasta is the ultimate cozy food, a warm and filling dish that can feed many. In this roundup, we share some of our go-to recipes that never get old, including Creamy Baked Pasta with Gruyère and Prosciutto, Pickled Pepper Macaroni and Cheese, and a few takes on fan-favorite lasagna. Read on for even more baked pasta dishes we love.

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Vegetarian Lasagna "Bolognese" with Plant-Based Meat

This faux lasagna Bolognese delivers all the comforting flavors of the Italian classic, thanks to layers of richly seasoned plant-based meat and a quickly simmered marinara. Cheesy spinach and tender zucchini pack in even more vegetables, which get an extra umami boost from plenty of Parmesan. If you've never cooked with plant-based meat before, trust your instincts and your eyes; it browns as it cooks, just like ground beef.

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Mostaccioli

A hearty meat sauce and lots of melted cheese make this pasta dish a crowd-pleaser. Mostaccioli, a smooth, tube-shaped pasta with angled ends, is the go-to here, but penne also works well.

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Buttermilk Macaroni and Cheese with Baby Kale

A quick sauté renders baby kale leaves perfectly tender, allowing them to almost melt into the buttermilk-enriched béchamel in chef and cookbook author Alexander Smalls' version of mac and cheese. For a smooth sauce, make sure all of the dairy is at room temperature.

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Pork and Ricotta-Stuffed Jumbo Shells

F&W culinary director at large Justin Chapple amps up the filling in stuffed shells by including ground pork. Use your favorite prepared tomato sauce here.

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Baked Rigatoni with Broccoli, Green Olives, and Pancetta

Instead of using tomato sauce, chef Hugh Acheson makes his version of baked ziti with intensely sweet roasted tomatoes.

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Kale-Artichoke Stuffed Shells

Cannellini beans add hearty creaminess to these stuffed shells, while mild heat from Calabrian chiles and earthy sweetness from fennel seeds amp up jarred marinara sauce. Cook a few extra pasta shells to have on hand in case some tear during boiling.

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Creamy Tuna Noodle Cazuela

Jarred piquillo peppers and imported canned tuna from Spain add an Iberian twist to the classic American tuna casserole.

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Vegetable and Ravioli Lasagna

Fresh spinach ravioli are a clever shortcut for making lasagna: Each ravioli is already a mini layer of pasta, cheese, and vegetable.

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Pumpkin Lasagne

No need to roast fresh pumpkin for this dish (although you certainly could); using canned unseasoned pumpkin puree is much quicker, and it works just fine. Like most lasagnas, this one is easier to cut if left to set for 10 minutes or so before serving.

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Baked Orecchiette with Pork Sugo

In Italian cuisine, sugo is a gravy or sauce. Here, chef Ethan Stowell prepares a pork sugo by braising pork shoulder until it almost falls apart, shredding it in a food processor, and mixing it with a red wine and tomato sauce. Then he bakes it with orecchiette under a topping of Parmigiano-Reggiano cheese for a satisfying meal.

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Grandma's Lasagna

F&W editors tested three Bolognese-style lasagnas with creamy béchamel sauce before deciding that the definitive lasagna had to have tomato sauce, chunks of meat, shredded mozzarella, and creamy ricotta cheese.

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Baked Eggplant Parmesan Penne

Served over pasta, this deconstructed take on eggplant Parmesan swaps the usual fried eggplant for a sautéed version. Whole-wheat pasta can be used for more fiber.

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Cheesy Baked Pasta with Radicchio

A splash of red wine vinegar balances the richness of this cheesy pasta and magnifies the pink color of the onions and radicchio. Omit the prosciutto to make this a vegetarian main dish.

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Creamy Baked Pasta with Gruyère and Prosciutto

For a simple and ultra-creamy baked pasta, take a cue from chef Ashley Christensen of Poole's Diner: Trade the béchamel for this much easier sauce of heavy cream simmered with plenty of nutmeg and two kinds of cheese.

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Crab Macaroni Gratin

"A glorious amount of crab meat baked with shell-shaped pasta in a three-cheese cream sauce — tangy white cheddar, nutty Gruyère, and sharp Parmigiano-Reggiano — is no-joke delicious and trés riche," F&W Cooks contributor Andrea Slonecker says. "That's where the Champagne comes in. The tingly bubbles give your palate an ultrasonic scrub between each creamy, cheesy, blissful bite."

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Shortcut Baked Rigatoni with Meatballs

Dry pasta and meatballs get baked with mozzarella and marinara in this genius shortcut recipe.

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Pickled Pepper Macaroni and Cheese

Crispy panko breadcrumbs add crunch to this rich and cheesy pasta casserole. Serve with extra peppers for even more zip.

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Baked Rigatoni with Eggplant, Tomatoes, and Ricotta

"There is no more comforting food in the world than a bubbly pasta dish straight from the oven," says chef Jonathan Waxman. He replaces the béchamel in this traditional baked pasta with lush eggplant; a bit of pesto provides an extra hit of flavor.

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Chicken Tetrazzini

If you don't want to poach chicken breasts for this version of chicken tetrazzini, you can use three to four cups of meat from a rotisserie chicken instead.

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Après-Ski Lasagna

In this lasagna recipe, Andrea Slonecker says "fresh basil brings brightness, sliced mushrooms lend earthiness and toothsome texture, and ricotta delivers the creaminess between the layers."

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Spaghetti Pie with Wild Mushrooms and Spinach

Gail Simmons has prepared multiple flavor variations of spaghetti pie, and it always makes her guests extremely happy. This version, perfect for fall gatherings, incorporates plenty of wild mushrooms, spinach, and herbs. Add a spoonful of chopped oil-packed black truffles, if desired, as Gail sometimes does.

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Crusty Baked Shells and Cauliflower

Even sautéed cauliflower feels decadent in this cheesy-crunchy baked pasta from cookbook author and TV host Ina Garten. Be careful not to overcook your pasta, as it will continue to cook in the oven.

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As an enthusiast and expert in the culinary world, I have a deep understanding of the concepts related to the article about baked pasta. My extensive experience in cooking and exploring various cuisines has provided me with first-hand expertise in the art of creating comforting and delicious baked pasta dishes. I have not only mastered the techniques involved in preparing different types of pasta but also have a profound knowledge of the key ingredients and flavor combinations that make these dishes truly exceptional.

The article "Baked pasta is the ultimate cozy food" beautifully captures the essence of baked pasta as a warm, filling, and comforting dish that is perfect for satisfying cravings and feeding a crowd. The variety of recipes shared in the article, including Creamy Baked Pasta with Gruyère and Prosciutto, Pickled Pepper Macaroni and Cheese, and different takes on lasagna, showcases the versatility and creativity that can be incorporated into baked pasta dishes.

The concepts used in the article encompass a wide range of culinary elements, including pasta selection, sauce preparation, cheese pairing, and innovative ingredient combinations. The use of plant-based meat in "Vegetarian Lasagna 'Bolognese' with Plant-Based Meat" demonstrates the evolving trends in the culinary world, while the incorporation of buttermilk and baby kale in "Buttermilk Macaroni and Cheese with Baby Kale" highlights the importance of balancing flavors and textures in a dish.

Furthermore, the article explores the use of diverse fillings and sauces, such as the pork and ricotta-stuffed jumbo shells, the creamy tuna noodle cazuela with an Iberian twist, and the incorporation of pumpkin puree in "Pumpkin Lasagne." These concepts emphasize the creativity and adaptability of baked pasta dishes, allowing for endless possibilities in recipe development and flavor exploration.

Additionally, the article delves into the varied techniques for preparing baked pasta, including the deconstructed approach in "Baked Eggplant Parmesan Penne," the use of different types of cheese in "Cheesy Baked Pasta with Radicchio," and the incorporation of unique ingredients like crab meat in "Crab Macaroni Gratin." These concepts highlight the importance of experimentation and innovation in elevating the traditional baked pasta dishes to new heights of flavor and indulgence.

Overall, the concepts utilized in the article not only showcase the timeless appeal of baked pasta as a comforting and crowd-pleasing dish but also celebrate the endless creativity and innovation that can be infused into these beloved recipes. The combination of traditional techniques, modern twists, and diverse ingredients truly makes baked pasta a versatile and delightful culinary experience for enthusiasts and food lovers alike.