28 Delectable Cheesy Pasta Recipes for Ultimate Comfort

Unleash your inner comfort food connoisseur with these 28 cheesy pasta recipes! Whether you’re craving a quick weeknight dinner or a cozy weekend feast, this roundup has something for every pasta lover. Get ready to dive into a world of gooey, melty, and utterly delicious dishes that will warm your soul and satisfy your cravings.

Creamy Four-Cheese Penne

Perfectly cooked penne pasta coated in a luxurious four-cheese sauce makes for an indulgent weeknight dinner. This creamy dish comes together quickly with minimal fuss. Prepare to impress even the pickiest eaters.

Ingredients

– 1 pound penne rigate
– 4 tablespoons unsalted European-style butter
– 3 cloves garlic, minced
– 2 cups heavy cream
– 1 cup freshly grated Parmigiano-Reggiano
– 1 cup shredded fontina cheese
– ½ cup crumbled Gorgonzola dolce
– ½ cup shredded sharp white cheddar
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon white pepper
– 1 teaspoon kosher salt
– 2 tablespoons chopped fresh Italian parsley

Instructions

1. Bring a large pot of heavily salted water to a rolling boil.
2. Add penne rigate and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta, reserving 1 cup of pasta water, and set aside.
4. Melt unsalted European-style butter in a large skillet over medium heat.
5. Add minced garlic and sauté for 1 minute until fragrant but not browned.
6. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
7. Reduce heat to low and gradually whisk in freshly grated Parmigiano-Reggiano until melted.
8. Add shredded fontina, crumbled Gorgonzola dolce, and shredded sharp white cheddar, stirring until completely smooth.
9. Season sauce with freshly grated nutmeg, white pepper, and kosher salt.
10. Tip: For optimal emulsion, add cheeses gradually while maintaining low heat to prevent separation.
11. Add cooked penne to the cheese sauce, tossing to coat thoroughly.
12. Tip: If sauce becomes too thick, incorporate reserved pasta water 2 tablespoons at a time until desired consistency is reached.
13. Cook for 2-3 minutes until pasta is heated through and sauce clings to each piece.
14. Tip: Finish with chopped fresh Italian parsley for a bright contrast to the rich sauce.
15. Remove from heat and serve immediately.

Lusciously creamy with distinct notes from each cheese, this pasta delivers complexity in every bite. The al dente penne provides perfect texture against the velvety sauce. For an elevated presentation, garnish with extra Parmigiano-Reggiano and a drizzle of white truffle oil.

Baked Ziti with Mozzarella and Parmesan

Let’s dive straight into this comforting classic. Layered with rich flavors and gooey cheese, this baked ziti delivers satisfaction in every bite. Perfect for family dinners or entertaining guests with minimal fuss.

Ingredients

• 1 pound dried ziti pasta
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 1 pound ground beef (85% lean)
• 1 (28-ounce) can crushed San Marzano tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups whole milk mozzarella cheese, shredded
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup fresh basil leaves, torn

Instructions

1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add ziti pasta and cook for 2 minutes less than package instructions for al dente texture.
4. Drain pasta thoroughly and set aside.
5. Heat olive oil in a large Dutch oven over medium-high heat.
6. Add diced onion and sauté until translucent, about 5 minutes.
7. Add minced garlic and cook until fragrant, 30 seconds.
8. Add ground beef and cook until browned, breaking it into small pieces, about 8 minutes.
9. Pour in crushed tomatoes and stir to combine.
10. Add oregano, red pepper flakes, salt, and black pepper.
11. Simmer sauce uncovered for 15 minutes, stirring occasionally.
12. Remove sauce from heat and fold in cooked ziti until fully coated.
13. Transfer half of the pasta mixture to a 9×13-inch baking dish.
14. Sprinkle 1 cup mozzarella and 1/2 cup Parmigiano-Reggiano over the first layer.
15. Add remaining pasta mixture and top with remaining cheeses.
16. Bake uncovered for 25 minutes until cheese is golden and bubbly.
17. Let rest for 10 minutes before serving to allow layers to set.
18. Garnish with torn fresh basil leaves.

The baked ziti emerges with a crisp, golden cheese crust giving way to tender pasta and robust meat sauce. Serve alongside a crisp green salad with acidic vinaigrette to cut through the richness. For entertaining, portion into individual ramekins before baking for elegant single servings.

Cheddar Broccoli Macaroni

Savor this comforting classic that transforms simple ingredients into a creamy, cheesy delight. Sharp cheddar and tender broccoli elevate macaroni beyond the ordinary. It’s a quick, satisfying meal perfect for busy weeknights.

Ingredients

– 8 oz elbow macaroni
– 2 cups broccoli florets, blanched
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 2 cups whole milk, warmed
– 2 cups sharp cheddar cheese, freshly grated
– 1/2 tsp smoked paprika
– 1/4 tsp freshly ground black pepper
– 1/4 tsp fine sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz elbow macaroni and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Drain the macaroni in a colander and set aside; do not rinse to retain starch for creaminess.
4. In the same pot, melt 2 tbsp unsalted butter over medium heat until foamy.
5. Whisk in 2 tbsp all-purpose flour and cook for 1 minute to form a blonde roux, stirring constantly.
6. Gradually pour in 2 cups warmed whole milk, whisking vigorously to avoid lumps.
7. Simmer the sauce for 3-5 minutes until thickened enough to coat the back of a spoon.
8. Reduce heat to low and stir in 2 cups freshly grated sharp cheddar cheese until fully melted and smooth.
9. Add 1/2 tsp smoked paprika, 1/4 tsp freshly ground black pepper, and 1/4 tsp fine sea salt, stirring to combine.
10. Fold in the drained macaroni and 2 cups blanched broccoli florets until evenly coated.
11. Heat through for 2 minutes, then remove from heat.

Zesty and velvety, this dish boasts a rich cheese sauce clinging to al dente pasta with crisp-tender broccoli. For a gourmet twist, top with toasted panko breadcrumbs or serve alongside a crisp green salad. Its balanced creaminess and sharp cheese flavor make it a crowd-pleaser every time.

Spicy Jalapeño Mac and Cheese

You crave comfort with a kick. This spicy jalapeño mac and cheese delivers bold flavor and creamy satisfaction. It’s a simple upgrade to a classic favorite.

Ingredients

– 8 ounces elbow macaroni
– 3 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 8 ounces sharp cheddar cheese, freshly grated
– 4 ounces Monterey Jack cheese, freshly grated
– 2 fresh jalapeños, finely diced (seeds removed for milder heat)
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup panko breadcrumbs
– 2 tablespoons grated Parmesan cheese
– 1/4 teaspoon kosher salt

Instructions

1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add elbow macaroni and cook for 7 minutes until al dente.
4. Drain pasta thoroughly and set aside.
5. Melt unsalted butter in a saucepan over medium heat.
6. Whisk in all-purpose flour and cook for 1 minute until golden.
7. Gradually pour in warmed whole milk, whisking constantly to prevent lumps.
8. Simmer sauce for 3-4 minutes until thickened slightly.
9. Reduce heat to low and add sharp cheddar and Monterey Jack cheeses, stirring until fully melted.
10. Stir in finely diced jalapeños, smoked paprika, cayenne pepper, and kosher salt.
11. Combine cheese sauce with drained elbow macaroni in a baking dish.
12. Mix panko breadcrumbs with grated Parmesan cheese in a small bowl.
13. Sprinkle breadcrumb mixture evenly over macaroni.
14. Bake for 20 minutes until top is golden and sauce is bubbly.
15. Let rest for 5 minutes before serving. Warm from the oven, it boasts a crisp, golden crust giving way to a luxuriously creamy interior. The jalapeños provide a sharp, fresh heat that balances the rich cheese blend perfectly. Serve alongside grilled chicken or topped with crispy bacon for added texture.

Gourmet Truffle and Gruyère Linguine

Heavenly aromas of earthy truffle and nutty Gruyère transform simple pasta into an elegant weeknight masterpiece. This luxurious linguine comes together in under 30 minutes yet delivers restaurant-quality sophistication. Perfect for impressing guests or treating yourself to something special.

Ingredients

– 12 oz dried linguine pasta
– 4 tbsp unsalted European-style butter
– 2 tbsp extra virgin olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 8 oz Gruyère cheese, freshly grated
– 2 tbsp black truffle paste
– 1 tsp sea salt flakes
– ½ tsp freshly cracked black pepper
– 2 tbsp fresh chives, finely chopped
– ¼ cup Parmigiano-Reggiano, freshly grated

Instructions

1. Bring 6 quarts heavily salted water to a rolling boil in a large stockpot.
2. Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, melt butter with olive oil in a large skillet over medium heat until foaming subsides.
4. Add minced garlic and sauté for 60 seconds until fragrant but not browned.
5. Pour in heavy cream and bring to a gentle simmer, reducing heat to medium-low.
6. Gradually whisk in grated Gruyère until completely melted and sauce is smooth.
7. Stir in black truffle paste until fully incorporated into the cream sauce.
8. Drain pasta, reserving ½ cup pasta water, and transfer linguine directly to skillet.
9. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until desired consistency is achieved.
10. Season with sea salt flakes and freshly cracked black pepper, tossing to combine.
11. Remove from heat and stir in fresh chives.
12. Divide among warmed pasta bowls and garnish with Parmigiano-Reggiano.

Tip: Reserve pasta water starchy and hot—it helps emulsify the sauce. Grate cheese fresh for superior melting. Warm bowls prevent rapid cooling of the luxurious sauce.

The silky sauce clings perfectly to each strand of linguine, creating a rich, velvety texture. Earthy truffle notes balance beautifully with the nutty Gruyère and sharp Parmigiano-Regianno finish. Serve immediately with crusty artisanal bread to soak up every last bit of sauce, or pair with a crisp white wine for an elevated dining experience.

Classic Fettuccine Alfredo with Pecorino

Years of perfecting this dish reveal its true magic lies in simplicity. You’ll need just three quality ingredients for authentic Roman-style fettuccine alfredo. Let’s make it properly.

Ingredients

– 1 lb fresh fettuccine pasta
– 8 oz Pecorino Romano cheese, finely grated
– 4 oz unsalted European-style butter, cubed
– 1 cup reserved pasta water
– Freshly cracked Tellicherry black pepper

Instructions

1. Bring 6 quarts heavily salted water to 212°F in a large stockpot.
2. Add fresh fettuccine and cook for precisely 2 minutes until al dente.
3. Reserve 1 cup pasta water using a heatproof measuring cup.
4. Drain pasta thoroughly but do not rinse.
5. Transfer hot pasta immediately to a large warmed serving bowl.
6. Add cubed butter and toss vigorously until emulsified.
7. Gradually incorporate grated Pecorino Romano while tossing continuously.
8. Add reserved pasta water 2 tablespoons at a time to achieve silken consistency.
9. Season aggressively with freshly cracked Tellicherry black pepper.
10. Serve immediately on preheated plates.

Luxuriously creamy without heavy cream, this version celebrates textural perfection. The Pecorino provides salty complexity against the rich butter base. For variation, finish with lemon zest or serve alongside grilled asparagus spears.

Roasted Garlic and Brie Spaghetti

Just imagine creamy brie melting into al dente spaghetti, infused with sweet roasted garlic. This dish comes together in under 30 minutes. Perfect for weeknights yet elegant enough for company.

Ingredients

– 1 lb dried spaghetti
– 2 whole garlic heads
– 8 oz triple-cream brie cheese, rind removed and cubed
– ¼ cup extra-virgin olive oil
– 2 tbsp unsalted butter
– ½ cup heavy cream
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– ¼ cup finely chopped fresh parsley
– 2 tbsp toasted pine nuts

Instructions

1. Preheat oven to 400°F.
2. Slice the top ¼ inch off each garlic head to expose cloves.
3. Drizzle garlic heads with 1 tbsp olive oil and wrap tightly in aluminum foil.
4. Roast garlic for 40 minutes until cloves are soft and golden brown.
5. Bring a large pot of salted water to a rolling boil.
6. Cook spaghetti according to package directions until al dente.
7. Reserve 1 cup pasta water before draining.
8. Squeeze roasted garlic cloves from their skins into a small bowl.
9. Mash roasted garlic into a smooth paste using a fork.
10. Heat remaining olive oil and butter in a large skillet over medium heat.
11. Add garlic paste and cook for 1 minute until fragrant.
12. Reduce heat to low and add brie cubes, stirring constantly until melted.
13. Gradually whisk in heavy cream until sauce is smooth.
14. Add cooked spaghetti to the skillet, tossing to coat evenly.
15. Add reserved pasta water ¼ cup at a time until sauce reaches desired consistency.
16. Season with kosher salt and black pepper.
17. Garnish with fresh parsley and toasted pine nuts.

Serve immediately while the cheese sauce is luxuriously creamy. The roasted garlic provides a mellow sweetness that balances the rich brie. For an extra touch, top with crispy pancetta or serve alongside a bitter greens salad.

Smoked Gouda and Bacon Fusilli

Gather your ingredients for this decadent pasta dish that balances smoky richness with creamy comfort. Smoked Gouda and crispy bacon transform ordinary fusilli into an unforgettable meal. This recipe comes together quickly but delivers restaurant-quality results.

Ingredients

– 1 lb fusilli pasta
– 8 oz thick-cut applewood-smoked bacon, diced
– 2 tbsp unsalted European-style butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 8 oz smoked Gouda cheese, grated
– ¼ cup fresh parsley, finely chopped
– ½ tsp freshly ground black pepper
– ¼ tsp smoked paprika

Instructions

1. Bring a large pot of salted water to a rolling boil (212°F).
2. Add fusilli pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat a large skillet over medium-high heat (375°F).
4. Add diced bacon and cook for 6-8 minutes until crispy and rendered, stirring frequently.
5. Remove bacon with a slotted spoon, leaving 2 tablespoons of bacon fat in the skillet.
6. Add unsalted European-style butter to the bacon fat and melt over medium heat.
7. Add minced garlic and sauté for 45-60 seconds until fragrant but not browned.
8. Pour in heavy cream and bring to a gentle simmer (180°F), stirring constantly.
9. Reduce heat to low and gradually whisk in grated smoked Gouda until fully melted and smooth.
10. Drain cooked pasta, reserving ½ cup of pasta water.
11. Add drained fusilli to the cheese sauce, tossing to coat thoroughly.
12. If sauce is too thick, incorporate reserved pasta water 2 tablespoons at a time.
13. Fold in crispy bacon, fresh parsley, black pepper, and smoked paprika.
14. Serve immediately in warmed bowls.

Bold flavors dominate this dish, with the smoky Gouda creating a velvety sauce that clings perfectly to the fusilli’s ridges. The crispy bacon adds textural contrast and salty depth that cuts through the richness. For an elevated presentation, garnish with additional grated Gouda and a sprinkle of smoked paprika just before serving.

Spinach Ricotta Stuffed Shells

Let’s make spinach ricotta stuffed shells—a comforting pasta dish that’s both elegant and easy to prepare. Large pasta shells hold a creamy, herbed filling, baked until bubbly and golden. Perfect for a weeknight dinner or entertaining guests.

Ingredients

– 24 jumbo pasta shells
– 2 cups whole-milk ricotta cheese
– 1 large pasture-raised egg, lightly beaten
– 10 ounces fresh spinach, finely chopped
– 1/2 cup grated Parmigiano-Reggiano cheese
– 1/4 cup fresh basil, chiffonade
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg
– 3 cups high-quality marinara sauce
– 1 cup whole-milk mozzarella cheese, shredded
– 2 tablespoons extra-virgin olive oil

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the jumbo pasta shells and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the shells in a colander and rinse under cold water to stop the cooking process; tip: toss gently with 1 tablespoon olive oil to prevent clumping.
4. In a large mixing bowl, combine the whole-milk ricotta cheese and lightly beaten pasture-raised egg until smooth.
5. Fold in the finely chopped fresh spinach, grated Parmigiano-Reggiano, chiffonade basil, fine sea salt, black pepper, and freshly grated nutmeg.
6. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with the remaining olive oil.
7. Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
8. Using a small spoon, fill each cooked pasta shell with approximately 2 tablespoons of the ricotta mixture; tip: avoid overfilling to prevent bursting during baking.
9. Arrange the stuffed shells in a single layer in the baking dish.
10. Top the shells with the remaining 2 cups of marinara sauce, ensuring full coverage.
11. Sprinkle the shredded whole-milk mozzarella cheese evenly over the sauce.
12. Cover the dish tightly with aluminum foil and bake at 375°F for 25 minutes.
13. Remove the foil and continue baking for an additional 10 minutes until the cheese is golden and bubbly; tip: let rest for 5 minutes before serving to allow the filling to set.
14. Serve immediately. Soft pasta shells envelop a rich, creamy filling with earthy spinach and aromatic herbs. The tangy marinara and melted mozzarella add depth, making it ideal paired with a crisp green salad or garlic bread.

Artichoke and Asiago Rotini

Yield: 4 servings. Yet another weeknight dinner dilemma solved with this creamy, cheesy pasta. You’ll love how the artichokes and Asiago create a rich, savory sauce that clings perfectly to every rotini spiral.

Ingredients

– 12 ounces dried rotini pasta
– 2 tablespoons extra-virgin olive oil
– 3 cloves garlic, minced
– 1 (14-ounce) can artichoke hearts in brine, drained and quartered
– 1 cup heavy cream
– 1 cup freshly grated Asiago cheese
– 1/4 cup finely chopped fresh parsley
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon fine sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook according to package directions until al dente, about 9 minutes.
3. Drain the pasta in a colander, reserving 1/2 cup of the starchy pasta water.
4. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering.
5. Add the minced garlic and sauté for 30 seconds until fragrant but not browned.
6. Stir in the quartered artichoke hearts and cook for 2 minutes to lightly brown.
7. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
8. Reduce the heat to low and gradually whisk in the grated Asiago cheese until fully melted and smooth.
9. Tip: For a silky sauce, add the cheese off the heat to prevent curdling.
10. Season the sauce with fine sea salt and freshly ground black pepper.
11. Add the drained pasta to the skillet, tossing to coat evenly with the sauce.
12. If the sauce is too thick, gradually incorporate the reserved pasta water, 2 tablespoons at a time, until desired consistency is reached.
13. Tip: The starchy pasta water helps emulsify the sauce and improves adherence to the pasta.
14. Remove the skillet from the heat and stir in the chopped fresh parsley.
15. Tip: Adding parsley off the heat preserves its bright color and fresh flavor.
16. Let the pasta rest for 2 minutes to allow the flavors to meld.

A perfect balance of creamy and tangy, this dish features tender pasta swirled in a luxuriously smooth sauce. The artichokes provide a subtle earthiness that complements the sharp, nutty Asiago. Serve it alongside a crisp green salad or with grilled chicken for a complete meal.

Buffalo Chicken Macaroni and Cheese

Nostalgia meets bold flavor in this Buffalo chicken macaroni and cheese. Creamy cheddar sauce gets a spicy kick from Frank’s RedHot sauce, while tender shredded chicken adds protein. It’s the ultimate comfort food with attitude.

Ingredients

– 1 pound elbow macaroni
– 2 cups whole milk
– 1 cup heavy cream
– 3 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 2 cups sharp cheddar cheese, freshly grated
– 1 cup Monterey Jack cheese, freshly grated
– 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
– 2 cups cooked chicken breast, shredded
– 1/2 cup panko breadcrumbs
– 2 tablespoons clarified butter
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add elbow macaroni and cook for 7 minutes until al dente.
4. Drain pasta and set aside.
5. Melt unsalted butter in a heavy-bottomed saucepan over medium heat.
6. Whisk in all-purpose flour and cook for 2 minutes until golden to create a roux.
7. Gradually whisk in whole milk and heavy cream until smooth.
8. Cook sauce for 5 minutes until thickened, stirring constantly.
9. Reduce heat to low and add sharp cheddar and Monterey Jack cheeses.
10. Stir until cheeses melt completely into a smooth sauce.
11. Stir in Frank’s RedHot sauce, kosher salt, and black pepper.
12. Fold cooked macaroni and shredded chicken into the cheese sauce.
13. Transfer mixture to a greased 9×13-inch baking dish.
14. Toss panko breadcrumbs with clarified butter in a small bowl.
15. Sprinkle buttered breadcrumbs evenly over the macaroni mixture.
16. Bake for 25 minutes until bubbly and golden brown on top.
17. Let rest for 5 minutes before serving.

Spicy, creamy, and utterly satisfying, this dish delivers perfect cheese pull with every bite. The crispy panko topping contrasts beautifully with the velvety sauce beneath. For an extra kick, drizzle with additional hot sauce and serve with celery sticks on the side.

Sun-Dried Tomato and Fontina Lasagna

Zesty sun-dried tomatoes and creamy Fontina cheese make this lasagna unforgettable. Layers of rich béchamel and fresh pasta create a comforting yet sophisticated dish. Perfect for entertaining or a special family dinner.

Ingredients

– 12 no-boil lasagna sheets
– 1 cup sun-dried tomatoes in oil, drained and finely chopped
– 3 cups whole milk, warmed to 110°F
– 4 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 1/2 tsp freshly grated nutmeg
– 2 cups Fontina cheese, grated
– 1/2 cup Parmigiano-Reggiano, finely grated
– 2 large pasture-raised eggs, lightly beaten
– 1/4 cup fresh basil leaves, chiffonade
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat oven to 375°F.
2. Melt unsalted butter in a saucepan over medium heat.
3. Whisk in all-purpose flour and cook for 1 minute until pale golden.
4. Gradually pour in whole milk, warmed to 110°F, whisking constantly to prevent lumps.
5. Simmer sauce for 3 minutes until thickened, then remove from heat.
6. Stir in freshly grated nutmeg, kosher salt, and freshly ground black pepper.
7. Fold in lightly beaten pasture-raised eggs until fully incorporated.
8. Spread 1/4 cup béchamel sauce in a 9×13-inch baking dish.
9. Arrange 4 no-boil lasagna sheets in a single layer.
10. Top with 1/3 of sun-dried tomatoes and 1/3 of Fontina cheese.
11. Drizzle with 1/3 of remaining béchamel sauce.
12. Repeat layers twice more, ending with béchamel.
13. Sprinkle Parmigiano-Reggiano evenly over top layer.
14. Cover with foil and bake for 25 minutes.
15. Remove foil and bake for 15 more minutes until golden and bubbly.
16. Let rest for 10 minutes before slicing.
17. Garnish with fresh basil chiffonade.
What emerges is a lasagna with contrasting textures—creamy béchamel, chewy tomatoes, and crisp-edged pasta. The Fontina provides a subtle nuttiness that complements the intense tomato flavor. Serve with a bitter greens salad to cut through the richness.

Pear and Blue Cheese Ravioli

Just when autumn pears peak, their sweetness balances blue cheese’s bold tang in homemade ravioli. This elegant pasta showcases seasonal contrast with minimal fuss. Prepare to impress with this restaurant-quality dish at home.

Ingredients

– 1 cup all-purpose flour
– 2 pasture-raised eggs, lightly beaten
– 1 ripe Bartlett pear, peeled and finely diced
– 4 oz artisanal blue cheese, crumbled
– 2 tbsp unsalted butter
– 1 tbsp fresh thyme leaves
– ¼ cup heavy cream
– 1 tsp fine sea salt
– 2 quarts salted boiling water

Instructions

1. Combine 1 cup all-purpose flour and 1 tsp fine sea salt on a clean work surface.
2. Create a well in the center and pour in 2 lightly beaten pasture-raised eggs.
3. Gradually incorporate flour into eggs using a fork until a shaggy dough forms.
4. Knead dough by hand for 8 minutes until smooth and elastic.
5. Wrap dough in plastic and rest at room temperature for 30 minutes.
6. While dough rests, combine 1 finely diced Bartlett pear and 4 oz crumbled artisanal blue cheese in a bowl.
7. Roll rested dough through a pasta machine to setting #6 for thin sheets.
8. Place teaspoon-sized mounds of pear-blue cheese filling 2 inches apart on one pasta sheet.
9. Brush around filling with water and cover with second pasta sheet.
10. Press firmly around each mound to seal, excluding air pockets.
11. Cut individual ravioli using a fluted pastry wheel.
12. Bring 2 quarts salted water to a rolling boil in a large pot.
13. Cook ravioli in batches for 3-4 minutes until they float to the surface.
14. Meanwhile, melt 2 tbsp unsalted butter in a sauté pan over medium heat until foaming subsides.
15. Add 1 tbsp fresh thyme leaves and cook for 30 seconds until fragrant.
16. Pour in ¼ cup heavy cream and simmer for 2 minutes until slightly thickened.
17. Transfer cooked ravioli directly to the sauce using a slotted spoon.
18. Gently toss ravioli in sauce to coat evenly.

Offering a delicate balance, the tender pasta gives way to molten cheese and soft pear. Serve immediately garnished with extra thyme and cracked black pepper for contrasting color and aroma.

Lobster Macaroni with White Cheddar

Hearty comfort meets coastal luxury in this elevated classic. Lobster macaroni with white cheddar transforms simple ingredients into decadent perfection. Prepare to impress with rich flavors and creamy textures.

Ingredients

– 1 pound cooked lobster meat, chopped
– 8 ounces elbow macaroni
– 2 cups shredded sharp white cheddar cheese
– 1 cup heavy cream
– ½ cup unsalted butter
– ¼ cup all-purpose flour
– 1 teaspoon smoked paprika
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon cayenne pepper
– 1 cup panko breadcrumbs
– 2 tablespoons clarified butter
– 2 tablespoons fresh chives, finely chopped
– Kosher salt to taste

Instructions

1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add elbow macaroni and cook for 7 minutes until al dente.
4. Drain pasta thoroughly and set aside.
5. Melt unsalted butter in a heavy-bottomed saucepan over medium heat.
6. Whisk in all-purpose flour and cook for 2 minutes until golden blonde roux forms.
7. Gradually pour in heavy cream while whisking constantly to prevent lumps.
8. Add shredded sharp white cheddar cheese in three batches, whisking until fully melted after each addition.
9. Stir in smoked paprika, freshly grated nutmeg, and cayenne pepper.
10. Fold cooked lobster meat and drained macaroni into cheese sauce until evenly coated.
11. Transfer mixture to a greased 9×13-inch baking dish.
12. Combine panko breadcrumbs with clarified butter in a small bowl.
13. Sprinkle breadcrumb mixture evenly over macaroni surface.
14. Bake for 20 minutes until topping is golden brown and sauce bubbles at edges.
15. Remove from oven and let rest for 5 minutes.
16. Garnish with finely chopped fresh chives before serving.
Zesty sharp cheddar cuts through the lobster’s sweetness while maintaining a velvety sauce consistency. The panko topping provides essential textural contrast against the creamy pasta base. Serve immediately in shallow bowls with crusty bread for optimal sauciness.

Pesto and Provolone Capellini

Jarringly simple yet sophisticated, this pesto and provolone capellini delivers bold flavors in under 20 minutes. Fresh basil and aged cheese create a vibrant, creamy sauce that clings perfectly to thin pasta strands. Perfect for weeknights when you crave restaurant-quality results without the fuss.

Ingredients

– 8 ounces capellini pasta
– 2 cups fresh basil leaves, tightly packed
– 1/2 cup extra-virgin olive oil
– 1/3 cup pine nuts, toasted
– 2 garlic cloves, minced
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1 cup aged provolone cheese, freshly grated
– 1/4 cup Parmigiano-Reggiano cheese, finely grated

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add capellini pasta and cook for 4-5 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, combine basil, olive oil, pine nuts, garlic, salt, and pepper in a food processor.
4. Pulse mixture for 30 seconds until a coarse paste forms, scraping down sides once during processing.
5. Transfer pesto to a large serving bowl and fold in both grated cheeses until fully incorporated.
6. Reserve 1/2 cup pasta water before draining pasta through a colander.
7. Immediately add hot pasta to pesto mixture, tossing vigorously with tongs to coat evenly.
8. Gradually add reserved pasta water, 2 tablespoons at a time, until sauce reaches desired consistency.
9. Serve immediately in warmed bowls. Tip: Toasting pine nuts enhances their nutty flavor—watch carefully as they burn easily. Tip: Grate cheeses fresh for optimal melting and flavor release. Tip: Reserve pasta water—the starch helps emulsify the sauce for perfect cling.

Ethereally silken strands coated in emerald-green pesto offer a delightful contrast between the sharp provolone and aromatic basil. The toasted pine nuts provide subtle crunch against the perfectly al dente pasta. For an elegant twist, top with seared scallops or serve alongside grilled lemon-herb chicken.

Zesty Pepper Jack Tortellini

Whip up this bold pasta dish in under 30 minutes. Zesty pepper jack cheese fills tender tortellini, balanced by a creamy tomato sauce with a hint of spice. Perfect for busy weeknights when you crave something satisfying yet effortless.

Ingredients

– 16 oz refrigerated cheese tortellini
– 2 tbsp extra-virgin olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup crushed San Marzano tomatoes
– 1/2 cup grated pepper jack cheese
– 1/4 cup fresh basil, chiffonade
– 1 tsp crushed red pepper flakes
– Kosher salt to taste

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add tortellini and cook for 7-9 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain tortellini in a colander, reserving 1/4 cup pasta water for later use.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Sauté minced garlic for 30 seconds until fragrant but not browned.
6. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
7. Add crushed tomatoes and red pepper flakes, simmering for 2 minutes to meld flavors.
8. Tip: For a smoother sauce, use an immersion blender briefly before adding cheese.
9. Reduce heat to low and whisk in grated pepper jack cheese until fully melted and creamy.
10. Tip: Add reserved pasta water 1 tablespoon at a time if sauce becomes too thick.
11. Fold drained tortellini into the sauce, coating evenly with a silicone spatula.
12. Cook for 1-2 minutes until tortellini is heated through and sauce clings to pasta.
13. Tip: Finish with fresh basil chiffonade just before serving to preserve its bright flavor.
14. Season with kosher salt to taste and serve immediately.
Lusciously creamy with a gentle kick, the pepper jack melts into a velvety sauce that clings to each tortellini pocket. The fresh basil adds a pop of color and freshness, cutting through the richness. Try serving it alongside garlic bread or a simple arugula salad for a complete meal.

Creamy Gorgonzola Tagliatelle

Gorgonzola’s bold, creamy notes transform simple pasta into an elegant dish. This recipe balances richness with fresh herbs and toasted nuts. Perfect for a quick yet impressive dinner.

Ingredients

– 12 oz dried tagliatelle pasta
– 1 cup heavy cream
– 6 oz Gorgonzola dolce, crumbled
– 3 tbsp unsalted butter
– 2 cloves garlic, minced
– 1/4 cup toasted walnuts, roughly chopped
– 2 tbsp fresh chives, finely chopped
– Kosher salt to season
– Freshly cracked black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add tagliatelle and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, melt unsalted butter in a large skillet over medium heat.
4. Add minced garlic and sauté for 1 minute until fragrant but not browned.
5. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
6. Reduce heat to low and whisk in crumbled Gorgonzola until fully melted and smooth.
7. Drain pasta, reserving 1/4 cup of starchy cooking water.
8. Add cooked tagliatelle to the skillet, tossing to coat evenly in the sauce.
9. Incorporate reserved pasta water gradually to adjust consistency if needed.
10. Season with kosher salt and freshly cracked black pepper to taste.
11. Remove from heat and stir in toasted walnuts and fresh chives.
12. Serve immediately in warmed bowls.
Silky sauce clings to each strand, offering a luxurious mouthfeel. Toasted walnuts add crunch, while chives provide a fresh contrast. For a twist, top with crispy pancetta or serve alongside a bitter greens salad.

Conclusion

Ready to dive into cheesy goodness? These 28 pasta recipes are perfect for cozy nights and family dinners. Pick your favorite, give it a try, and let us know what you think in the comments! Don’t forget to share this roundup on Pinterest so others can enjoy these comforting dishes too.

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.