Everyone loves a good pasta casserole—it’s the ultimate comfort food that brings families together around the table. Whether you’re craving a cozy weeknight dinner or planning a potluck with friends, we’ve gathered 28 mouthwatering recipes that are sure to delight. Get ready to find your new go-to dish and inspire your next meal!
Cheesy Chicken Alfredo Pasta Casserole
Make this cheesy chicken Alfredo pasta casserole your new weeknight hero—it’s creamy, comforting, and totally foolproof. Everyone will be begging for seconds!
Ingredients
– 2 cups of cooked, shredded chicken
– 8 oz of fettuccine pasta
– 2 cups of heavy cream
– 1 cup of grated Parmesan cheese
– 2 cups of shredded mozzarella cheese
– 3 cloves of garlic, minced
– 4 tbsp of butter
– A pinch of salt and black pepper
– A sprinkle of chopped fresh parsley
Instructions
1. Preheat your oven to 375°F.
2. Cook the fettuccine pasta according to the package directions until al dente, then drain it—tip: save a splash of pasta water to adjust sauce consistency later if needed.
3. In a large skillet, melt the butter over medium heat.
4. Add the minced garlic and sauté for 1-2 minutes until fragrant.
5. Pour in the heavy cream and bring it to a gentle simmer.
6. Stir in the grated Parmesan cheese until the sauce is smooth and thickened, about 3-4 minutes.
7. Add the shredded chicken, cooked pasta, salt, and black pepper to the skillet, tossing to coat everything evenly—tip: mix gently to avoid breaking the pasta.
8. Transfer the mixture to a greased 9×13 inch baking dish.
9. Sprinkle the shredded mozzarella cheese evenly over the top.
10. Bake for 20-25 minutes, or until the cheese is golden and bubbly—tip: broil for the last 2 minutes for extra crispiness if desired.
11. Remove from the oven and let it rest for 5 minutes before serving.
12. Garnish with chopped fresh parsley.
Every bite delivers a creamy, cheesy goodness with tender pasta and savory chicken. Elevate it by serving with a side of garlic bread or a fresh salad for a complete meal that’s sure to impress.
Baked Ziti with Italian Sausage and Spinach
Ditch the takeout menus—this baked ziti is your new weeknight hero. Packed with savory sausage and fresh spinach, it’s comfort food that actually delivers flavor. Get ready to wow your crew with minimal effort.
Ingredients
– 1 pound of sweet Italian sausage, casings removed
– 1 large yellow onion, diced
– 3 cloves of garlic, minced
– a 28-ounce can of crushed tomatoes
– a couple of handfuls of fresh spinach
– 1 pound of ziti pasta
– 2 cups of shredded mozzarella cheese
– ½ cup of grated Parmesan cheese
– a splash of olive oil
– a pinch of salt and 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 ziti pasta and cook for exactly 8 minutes—it should be al dente.
4. Drain the pasta and set it aside.
5. Heat a splash of olive oil in a large skillet over medium-high heat.
6. Add the Italian sausage and cook for 5-7 minutes, breaking it into crumbles with a spoon until browned.
7. Tip: If there’s excess grease, drain it off for a lighter dish.
8. Add the diced onion and cook for 3-4 minutes until softened.
9. Stir in the minced garlic and cook for 1 minute until fragrant.
10. Pour in the crushed tomatoes and bring to a simmer.
11. Let it cook for 5 minutes to thicken slightly.
12. Fold in the fresh spinach and cook for 2 minutes until wilted.
13. Season with a pinch of salt and black pepper.
14. Combine the cooked ziti with the sausage mixture in the skillet.
15. Tip: For extra creaminess, mix in a dollop of ricotta if you have it on hand.
16. Transfer everything to a 9×13-inch baking dish.
17. Top evenly with the shredded mozzarella and grated Parmesan.
18. Bake for 20-25 minutes until the cheese is golden and bubbly.
19. Tip: Let it rest for 5 minutes before serving to set the layers.
20. Perfectly cheesy with a hearty, savory punch from the sausage and a fresh hint of spinach. Serve it straight from the dish with garlic bread for dipping into those saucy edges.
Creamy Tuna Noodle Casserole with Peas
Get ready to transform pantry staples into pure comfort! Grab that can of tuna and let’s make magic happen—this casserole is creamy, cozy, and crazy easy.
Ingredients
– 8 ounces of egg noodles
– 2 tablespoons of butter
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 2 tablespoons of all-purpose flour
– 2 cups of whole milk
– 1 cup of shredded cheddar cheese
– 1 can (about 5 ounces) of tuna, drained
– 1 cup of frozen peas
– A pinch of salt and black pepper
– 1/2 cup of breadcrumbs
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Add the egg noodles and cook for 6-8 minutes until al dente, then drain and set aside. Tip: Don’t overcook the noodles—they’ll soften more in the oven!
4. In a large skillet, melt the butter over medium heat.
5. Add the chopped onion and cook for 3-4 minutes until softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Sprinkle in the flour and whisk constantly for 1-2 minutes to make a roux.
8. Gradually pour in the milk, whisking continuously to avoid lumps.
9. Bring the mixture to a simmer and cook for 3-4 minutes until thickened.
10. Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
11. Fold in the drained tuna, frozen peas, cooked noodles, salt, and pepper.
12. Transfer the mixture to a greased baking dish.
13. Sprinkle the breadcrumbs evenly over the top.
14. Bake for 20-25 minutes until the top is golden and the edges are bubbly. Tip: For extra crunch, broil for the last 2 minutes!
15. Let it cool for 5 minutes before serving. Tip: Resting helps the sauce set perfectly.
What a winner! The creamy sauce clings to every noodle, with pops of sweet peas and savory tuna throughout. Serve it straight from the dish for a family-style feast, or top with extra cheese for an indulgent twist.
Vegetable and Ricotta Pasta Bake
Get ready for the coziest pasta bake that’ll have everyone begging for seconds. Grab a couple of cups of pasta, a tub of ricotta cheese, a handful of fresh spinach, a can of crushed tomatoes, a splash of olive oil, a sprinkle of garlic powder, a pinch of salt, and a generous cup of shredded mozzarella cheese.
Ingredients
- A couple of cups of pasta
- A tub of ricotta cheese
- A handful of fresh spinach
- A can of crushed tomatoes
- A splash of olive oil
- A sprinkle of garlic powder
- A pinch of salt
- A generous cup of shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F.
- Bring a large pot of salted water to a rolling boil.
- Add the pasta and cook for 8-10 minutes until al dente, then drain it completely. Tip: Don’t overcook the pasta—it’ll soften more in the bake.
- In a mixing bowl, combine the ricotta cheese, crushed tomatoes, olive oil, garlic powder, and salt, stirring until smooth.
- Fold in the fresh spinach and cooked pasta, ensuring everything is evenly coated.
- Transfer the mixture to a greased baking dish and spread it out evenly.
- Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes until the cheese is golden and bubbly. Tip: For extra crispiness, broil for the last 2 minutes.
- Remove from the oven and let it rest for 5 minutes before serving. Tip: Resting helps the layers set for cleaner slices.
Unbelievably creamy and hearty, this bake boasts a perfect balance of tangy tomatoes and rich cheese. Serve it straight from the dish for a family-style feast or pair with a crisp salad to cut through the richness.
Mexican-Inspired Taco Pasta Casserole
Elevate your taco Tuesday with this cheesy, crave-worthy pasta bake that combines all your favorite Mexican flavors in one comforting dish.
Ingredients
– 1 pound of ground beef
– 1 packet of taco seasoning
– 1 can (15 oz) of black beans, drained and rinsed
– 1 cup of frozen corn
– 1 jar (16 oz) of salsa
– 12 oz of elbow pasta
– 2 cups of shredded cheddar cheese
– A couple of tablespoons of olive oil
– A big pinch of salt for the pasta water
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the elbow pasta and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
4. Drain the pasta and set it aside.
5. In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat.
6. Add the ground beef and cook for 5-7 minutes, breaking it up with a spoon until browned.
7. Stir in the taco seasoning and cook for 1 more minute.
8. Tip: For extra flavor, toast the taco seasoning with the beef before adding liquids.
9. Add the drained black beans, frozen corn, and salsa to the skillet.
10. Simmer the mixture for 3-4 minutes until heated through.
11. Combine the cooked pasta with the beef mixture in the skillet or a large bowl.
12. Transfer everything to a 9×13 inch baking dish.
13. Sprinkle the shredded cheddar cheese evenly over the top.
14. Tip: For a golden crust, use a mix of sharp cheddar and Monterey Jack cheese.
15. Bake in the preheated oven for 15-20 minutes, until the cheese is bubbly and lightly browned.
16. Tip: Let it rest for 5 minutes before serving to allow the flavors to meld.
17. Zesty and satisfying, this casserole boasts a perfect blend of creamy, cheesy pasta with bold, spicy taco flavors. Serve it topped with fresh cilantro, a dollop of sour cream, or crushed tortilla chips for added crunch.
Spicy Buffalo Chicken Pasta Casserole
Kick off your weeknight dinner with this fiery, crowd-pleasing casserole that combines all the best parts of game day snacks and comfort food. Get ready for bold flavors and minimal cleanup—perfect for busy households craving something spectacular.
Ingredients
– 2 cups of shredded cooked chicken
– 1 pound of penne pasta
– 1 cup of buffalo sauce
– 1 cup of ranch dressing
– 2 cups of shredded cheddar cheese
– 1/2 cup of crumbled blue cheese
– 4 tablespoons of unsalted butter
– A couple of celery stalks, chopped
– A splash of milk
Instructions
1. Preheat your oven to 375°F to ensure it’s hot and ready for baking.
2. Cook the penne pasta in a large pot of salted boiling water for exactly 8 minutes, until al dente, then drain it thoroughly—this prevents a mushy texture later.
3. In a skillet over medium heat, melt the unsalted butter, then add the shredded cooked chicken and buffalo sauce, stirring for 2 minutes until well coated and heated through.
4. Tip: For extra flavor, toss the chicken in the sauce while it’s still warm to help it absorb more spice.
5. In a large mixing bowl, combine the drained pasta, chicken mixture, ranch dressing, shredded cheddar cheese, crumbled blue cheese, chopped celery stalks, and a splash of milk, mixing everything until evenly distributed.
6. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out into an even layer.
7. Bake in the preheated oven for 20-25 minutes, until the top is golden brown and bubbly—keep an eye on it to avoid over-browning.
8. Tip: Let it rest for 5 minutes after baking; this helps the casserole set for cleaner slices.
9. Tip: If you like extra crunch, sprinkle some additional blue cheese on top before serving for a textural contrast.
10. Serve hot directly from the dish, garnished with extra celery if desired.
Heavenly creamy with a spicy kick, this casserole boasts a perfect balance of tangy buffalo sauce and cool ranch. The melted cheeses create a gooey, indulgent texture that pairs amazingly with a side of crisp veggie sticks or over a bed of greens for a lighter twist.
Four-Cheese Ravioli Casserole
A cheesy, comforting casserole that transforms store-bought ravioli into a bubbly, golden masterpiece. Four cheeses melt into a creamy, dreamy sauce that’ll have everyone begging for seconds. Perfect for busy weeknights or cozy weekends—minimal effort, maximum flavor.
Ingredients
– 1 package (about 20 oz) of four-cheese ravioli
– 2 cups of shredded mozzarella cheese
– 1 cup of grated Parmesan cheese
– 1/2 cup of ricotta cheese
– 1/4 cup of cream cheese
– 2 cups of marinara sauce
– 1/2 cup of heavy cream
– A couple of cloves of garlic, minced
– A splash of olive oil
– A pinch of dried basil
– A pinch of red pepper flakes (optional)
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with a splash of olive oil.
2. In a large bowl, whisk together 2 cups of marinara sauce, 1/2 cup of heavy cream, minced garlic, a pinch of dried basil, and red pepper flakes if using—this creates a rich, velvety base. Tip: Let the sauce sit for 5 minutes to let the flavors meld.
3. Spread half of the sauce mixture evenly in the bottom of the prepared baking dish.
4. Arrange 1 package of four-cheese ravioli in a single layer over the sauce.
5. In another bowl, mix 1 cup of ricotta cheese and 1/4 cup of cream cheese until smooth, then dollop this over the ravioli. Tip: Soften the cream cheese at room temperature for easier blending.
6. Pour the remaining sauce over the top, ensuring the ravioli are fully covered.
7. Sprinkle 2 cups of shredded mozzarella cheese and 1 cup of grated Parmesan cheese evenly over the casserole.
8. Cover the dish with foil and bake at 375°F for 25 minutes to cook through.
9. Remove the foil and bake for another 10–15 minutes, until the cheese is golden and bubbly. Tip: For extra crispiness, broil for the last 2–3 minutes, watching closely to avoid burning.
10. Let the casserole rest for 5–10 minutes before serving to set the layers.
The casserole emerges with a crispy, cheesy top giving way to tender, pillowy ravioli and a luxuriously creamy interior. Try serving it with a side of garlic bread for dipping into that saucy goodness, or top with fresh basil for a bright finish.
Pesto and Sun-Dried Tomato Pasta Bake
Tired of basic pasta nights? Transform your weeknight dinner with this flavor-packed bake that’s as easy as it is delicious. Trust us, your taste buds will thank you.
Ingredients
– 12 oz of your favorite pasta
– A jar of sun-dried tomatoes in oil
– A generous cup of basil pesto
– 2 cups of shredded mozzarella
– A big splash of heavy cream
– A couple of minced garlic cloves
– A pinch of red pepper flakes
– Salt and black pepper to season
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook the pasta according to package directions until al dente, about 8-10 minutes.
4. Drain the pasta and return it to the pot.
5. Tip: Reserve a half cup of pasta water for later to help the sauce cling better.
6. Chop the sun-dried tomatoes into small pieces.
7. In a bowl, mix the pesto, heavy cream, minced garlic, and red pepper flakes.
8. Pour the sauce over the pasta and toss to coat evenly.
9. Fold in the chopped sun-dried tomatoes and half of the mozzarella.
10. Transfer the mixture to a greased baking dish.
11. Top with the remaining mozzarella cheese.
12. Bake for 20-25 minutes, until the cheese is golden and bubbly.
13. Tip: Let it rest for 5 minutes before serving to set the layers.
14. Garnish with fresh basil if you have it on hand for a pop of color.
15. Tip: For a crispy top, broil for the last 2-3 minutes, watching closely to avoid burning.
What a showstopper! This bake delivers a creamy, cheesy texture with bold pesto and tangy sun-dried tomato flavors. Serve it straight from the dish with a side salad for a complete meal that’s sure to impress.
Classic Meatball and Mozzarella Bake
Zesty comfort food alert! This meatball and mozzarella bake brings cozy vibes with minimal effort. Get ready to dig into layers of saucy goodness and melty cheese.
Ingredients
– 1 pound of ground beef
– 1 cup of breadcrumbs
– 1 large egg
– 2 cloves of garlic, minced
– A couple of tablespoons of olive oil
– 24 ounces of marinara sauce
– 8 ounces of shredded mozzarella cheese
– A sprinkle of salt and black pepper
Instructions
1. Preheat your oven to 375°F.
2. In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, salt, and black pepper.
3. Mix everything with your hands until just combined—don’t overmix to keep the meatballs tender.
4. Shape the mixture into 1-inch meatballs.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Add the meatballs and cook for 5-7 minutes, turning occasionally, until browned on all sides.
7. Pour the marinara sauce into a 9×13 inch baking dish.
8. Arrange the browned meatballs in a single layer in the sauce.
9. Sprinkle the shredded mozzarella cheese evenly over the top.
10. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden brown.
11. Let it cool for 5 minutes before serving to allow the flavors to meld.
Heavenly layers of juicy meatballs, rich sauce, and gooey cheese make this dish a crowd-pleaser. Serve it over pasta or with crusty bread for dipping into the saucy goodness—it’s pure comfort in every bite!
Creamy Mushroom and Spinach Lasagna
Satisfy those comfort food cravings with this veggie-packed lasagna that’s creamy, dreamy, and totally doable on a weeknight. Layer up that goodness and watch it disappear faster than you can say “seconds, please!”
Ingredients
– a 9×13 inch baking dish
– 12 no-boil lasagna noodles
– 1 lb of cremini mushrooms, sliced
– 5 oz of fresh spinach
– 2 cups of shredded mozzarella cheese
– 1 cup of grated Parmesan cheese
– 15 oz of ricotta cheese
– 1 large egg
– 2 cloves of garlic, minced
– 1 small onion, diced
– 3 tbsp of olive oil
– 2 cups of whole milk
– 4 tbsp of unsalted butter
– 1/4 cup of all-purpose flour
– a pinch of nutmeg
– salt and black pepper to season
Instructions
1. Preheat your oven to 375°F.
2. Heat 2 tbsp of olive oil in a large skillet over medium heat.
3. Add the diced onion and cook for 3-4 minutes until softened.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add the sliced mushrooms and cook for 8-10 minutes until browned and tender.
6. Toss in the fresh spinach and cook for 2-3 minutes until wilted, then remove from heat.
7. In a medium saucepan, melt 4 tbsp of butter over medium heat.
8. Whisk in 1/4 cup of flour and cook for 1 minute to form a roux.
9. Gradually pour in 2 cups of whole milk, whisking constantly to avoid lumps.
10. Bring the sauce to a simmer and cook for 3-5 minutes until thickened.
11. Stir in a pinch of nutmeg, and season with salt and black pepper.
12. In a bowl, mix 15 oz of ricotta cheese with 1 large egg until smooth.
13. Spread a thin layer of the white sauce on the bottom of the baking dish.
14. Place 4 lasagna noodles over the sauce in a single layer.
15. Spread half of the ricotta mixture over the noodles.
16. Top with half of the mushroom and spinach mixture.
17. Sprinkle 1/2 cup of mozzarella and 1/4 cup of Parmesan over the veggies.
18. Repeat the layers: sauce, noodles, ricotta, veggies, and cheeses.
19. For the top layer, place the last 4 noodles and cover with the remaining white sauce.
20. Sprinkle the rest of the mozzarella and Parmesan cheeses on top.
21. Cover the dish with foil and bake for 25 minutes.
22. Remove the foil and bake for another 15-20 minutes until the cheese is golden and bubbly.
23. Let the lasagna rest for 10 minutes before slicing to set properly.
Every bite delivers a creamy, cheesy texture with earthy mushrooms and fresh spinach that balance perfectly. Elevate it by serving with a crisp side salad or garlic bread for a full meal that’ll have everyone asking for the recipe.
Broccoli and Cheddar Pasta Casserole
Every bite of this cozy casserole delivers cheesy, veggie-packed comfort in under an hour. Elevate weeknight dinners with minimal effort and maximum flavor—your family will beg for seconds.
Ingredients
– 12 oz of pasta (elbow or shells work great!)
– A big head of broccoli, chopped into small florets
– 2 cups of shredded sharp cheddar cheese
– 1 cup of whole milk
– 1/2 cup of heavy cream
– 3 tbsp of all-purpose flour
– 3 tbsp of butter
– A couple of cloves of garlic, minced
– A pinch of salt and black pepper
– A dash of paprika for a little kick
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish lightly.
2. Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until al dente, about 8-10 minutes.
3. While the pasta cooks, steam the broccoli florets in a separate pot for 4-5 minutes until bright green and tender-crisp, then drain and set aside. Tip: Don’t overcook the broccoli—it’ll soften more in the oven!
4. In a saucepan over medium heat, melt the butter and sauté the minced garlic for 1 minute until fragrant.
5. Whisk in the flour and cook for another minute to form a roux, stirring constantly to avoid lumps.
6. Gradually pour in the milk and heavy cream, whisking continuously until the sauce thickens, about 3-4 minutes.
7. Reduce the heat to low and stir in 1 1/2 cups of the shredded cheddar cheese until melted and smooth, then season with salt, pepper, and paprika.
8. Drain the cooked pasta and combine it with the steamed broccoli in a large bowl.
9. Pour the cheese sauce over the pasta and broccoli mixture, tossing gently to coat everything evenly. Tip: Mix while warm to help the sauce cling better!
10. Transfer the mixture to the prepared baking dish and top with the remaining 1/2 cup of cheddar cheese.
11. Bake uncovered for 20-25 minutes, until the top is golden and bubbly. Tip: For extra crispiness, broil for the last 2-3 minutes, but watch closely to avoid burning.
12. Let it cool for 5 minutes before serving to allow the sauce to set.
Golden and gooey straight from the oven, this casserole boasts a creamy interior with a satisfyingly crisp top. Serve it alongside a simple salad for a balanced meal, or enjoy it as a standalone comfort feast—leftovers reheat beautifully for lunch the next day!
Garlic and Herb Shrimp Pasta Bake
Y’all need this garlic and herb shrimp pasta bake in your life STAT. It’s cheesy, garlicky, and ridiculously easy—perfect for busy weeknights or impressing guests without the stress.
Ingredients
– 12 ounces of pasta (like penne or rigatoni)
– 1 pound of raw shrimp, peeled and deveined
– 4 cloves of garlic, minced
– 2 tablespoons of olive oil
– 1 cup of heavy cream
– 1/2 cup of grated Parmesan cheese
– 1/2 cup of shredded mozzarella cheese
– A handful of fresh parsley, chopped
– A pinch of red pepper flakes (optional for heat)
– Salt and black pepper to season
Instructions
1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the pasta to the boiling water and cook according to package directions until al dente, about 8-10 minutes.
4. Drain the pasta thoroughly and set it aside in a large mixing bowl.
5. Heat the olive oil in a skillet over medium-high heat until shimmering.
6. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
7. Tip: Sautéing garlic briefly prevents bitterness and enhances flavor.
8. Add the raw shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
9. Remove the shrimp from the skillet and set them aside on a plate.
10. In the same skillet, pour in the heavy cream and bring it to a gentle simmer over medium heat.
11. Stir in the grated Parmesan cheese until melted and the sauce thickens slightly, about 2 minutes.
12. Tip: Use freshly grated Parmesan for a smoother sauce without clumping.
13. Season the sauce with salt, black pepper, and red pepper flakes if using, stirring to combine.
14. Add the cooked pasta and shrimp to the sauce, tossing everything together until well coated.
15. Transfer the mixture to a greased baking dish and spread it out evenly.
16. Sprinkle the shredded mozzarella cheese evenly over the top.
17. Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly with golden edges.
18. Tip: For extra browning, broil for the last 2-3 minutes, but watch closely to avoid burning.
19. Remove from the oven and let it rest for 5 minutes before serving.
20. Garnish with chopped fresh parsley for a pop of color and freshness.
Now that creamy, garlic-infused sauce clings to every bite of pasta, while the shrimp stays tender and juicy. Not only does it reheat beautifully for leftovers, but try serving it with a crisp side salad or garlic bread to soak up all that deliciousness.
Southern-Style Macaroni and Cheese Casserole
Brace yourself for the creamiest, cheesiest comfort food that’ll have everyone begging for seconds. This Southern-style mac and cheese casserole bakes up golden and bubbly—perfect for potlucks or cozy nights in.
Ingredients
– 1 pound of elbow macaroni
– 4 cups of shredded sharp cheddar cheese
– 2 cups of whole milk
– 1/2 cup of unsalted butter
– 1/4 cup of all-purpose flour
– 1 teaspoon of paprika
– 1/2 teaspoon of garlic powder
– A big pinch of salt and black pepper
– 1 cup of panko breadcrumbs for that crispy top
Instructions
1. Preheat your oven to 375°F and grab a 9×13 inch baking dish.
2. Bring a large pot of salted water to a rolling boil and cook the elbow macaroni for 7 minutes until al dente, then drain it well. Tip: Don’t overcook the pasta—it’ll soften more in the oven!
3. In a saucepan, melt the unsalted butter over medium heat, then whisk in the all-purpose flour to make a roux, cooking for 1 minute until golden.
4. Gradually pour in the whole milk, whisking constantly to avoid lumps, and simmer for 3-4 minutes until the sauce thickens.
5. Remove from heat and stir in 3 cups of shredded sharp cheddar cheese until melted and smooth, then mix in the paprika, garlic powder, salt, and black pepper.
6. Combine the cheese sauce with the drained macaroni in a large bowl, tossing until every noodle is coated.
7. Transfer the mixture to the baking dish and spread it evenly.
8. Sprinkle the remaining 1 cup of shredded sharp cheddar cheese over the top, followed by the panko breadcrumbs for a crunchy finish. Tip: For extra crispiness, spray the breadcrumbs lightly with cooking oil.
9. Bake in the preheated oven for 20-25 minutes, until the top is golden brown and bubbly. Tip: Let it rest for 5 minutes after baking—it helps the sauce set perfectly.
10. Serve hot straight from the dish.
Nothing beats that first bite of creamy, cheesy goodness with a satisfying crunch from the top. Pair it with some collard greens or enjoy it as the star of your meal—it’s a soul-warming classic that never disappoints.
Sausage and Pepper Ragu Penne Bake
Viral comfort food alert! This sausage and pepper ragu penne bake delivers maximum flavor with minimal fuss. Get ready for cheesy, saucy perfection that’ll have everyone begging for seconds.
Ingredients
– 1 lb sweet Italian sausage, casings removed
– 1 large yellow onion, diced
– 2 bell peppers (any color), sliced thin
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– a splash of red wine (about ¼ cup)
– 1 tsp dried oregano
– a pinch of red pepper flakes
– 12 oz penne pasta
– 2 cups shredded mozzarella
– ½ cup grated Parmesan
– a couple of tbsp olive oil
– salt and black pepper to season
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the penne and cook for 2 minutes less than the package directions—it’ll finish in the oven! (Tip: Undercook pasta for bakes to avoid mush.)
4. Drain the pasta and set it aside.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
6. Add the sausage and cook, breaking it up with a spoon, until browned, about 8-10 minutes.
7. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the skillet.
8. Add the onion and bell peppers to the skillet and sauté until softened, about 5-7 minutes.
9. Stir in the garlic and cook for 1 minute until fragrant.
10. Pour in the red wine to deglaze, scraping up any browned bits from the bottom of the pan.
11. Add the crushed tomatoes, oregano, red pepper flakes, and season with salt and black pepper.
12. Simmer the sauce for 10-15 minutes until slightly thickened. (Tip: Simmering deepens the flavor—don’t rush it!)
13. Return the cooked sausage to the skillet and stir to combine.
14. In a large baking dish, mix the cooked penne with the sausage ragu.
15. Top evenly with mozzarella and Parmesan.
16. Bake uncovered for 20-25 minutes, until the cheese is golden and bubbly. (Tip: For extra browning, broil for the last 2-3 minutes.)
17. Let it rest for 5 minutes before serving.
Unbelievably satisfying, this bake boasts a hearty, meaty ragu clinging to every noodle, with a crispy, cheesy top layer. Serve it straight from the dish with a side of garlic bread for dipping into those saucy edges.
Chicken Parmesan Stuffed Shells
Heads up, foodies—this mashup is about to break your comfort zone in the best way. Chicken Parmesan Stuffed Shells combine two classics into one epic, cheesy masterpiece. Get ready to level up your pasta night.
Ingredients
– 1 box of jumbo pasta shells
– 2 cups of shredded cooked chicken
– 2 cups of marinara sauce
– 1 cup of shredded mozzarella cheese
– 1/2 cup of grated Parmesan cheese
– 1/2 cup of ricotta cheese
– 1 large egg
– 2 cloves of garlic, minced
– A handful of fresh basil, chopped
– A splash of olive oil
– A pinch of salt and 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 jumbo pasta shells and cook for 9 minutes until al dente.
4. Drain the shells and rinse with cool water to stop the cooking process.
5. In a mixing bowl, combine the shredded chicken, ricotta cheese, minced garlic, chopped basil, egg, a pinch of salt, and black pepper.
6. Tip: Use a fork to mix everything evenly without overworking it.
7. Spread half a cup of marinara sauce on the bottom of a 9×13 inch baking dish.
8. Stuff each pasta shell with a heaping tablespoon of the chicken mixture.
9. Arrange the stuffed shells in a single layer in the baking dish.
10. Pour the remaining marinara sauce over the top of the shells.
11. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the sauce.
12. Tip: For extra crispiness, let the cheese cover the edges of the shells.
13. Drizzle a splash of olive oil over the top.
14. Bake in the preheated oven for 25 minutes until the cheese is golden and bubbly.
15. Tip: If the cheese isn’t browning, broil for 2-3 minutes at the end.
16. Remove from the oven and let it rest for 5 minutes before serving.
Vibrant and utterly satisfying, these shells boast a creamy, savory filling with a crispy, cheesy top. Serve them alongside a simple green salad or garlic bread for a meal that feels straight from a trattoria—no passport required.
Conclusion
Casseroles are the ultimate comfort food, and these 28 pasta recipes offer something for every occasion. We hope you find new family favorites among these delicious dishes! Share which recipes you loved in the comments below, and don’t forget to pin this article on Pinterest to save for your next meal planning session.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
