Mmm, who doesn’t love a warm, cheesy baked pasta dish? Whether you’re craving cozy comfort food or need a quick weeknight dinner, these 23 vegetarian recipes have you covered. From classic lasagnas to creative twists, get ready to discover your new favorite meal. Let’s dive in and find the perfect bake for your table!
Creamy Spinach and Ricotta Stuffed Shells
Unfolding the layers of comfort, this dish feels like a quiet afternoon spent in the kitchen, where each step is a gentle rhythm and the aroma wraps around you like a warm embrace. Using plump jumbo pasta shells and creamy ricotta, it’s a meal that invites you to slow down and savor the process, filling your home with the kind of fragrance that whispers of care and simplicity.
Ingredients
– 12 ounces of jumbo pasta shells
– 2 cups of whole-milk ricotta cheese
– 1 large egg, lightly beaten
– 1/4 cup of grated Parmesan cheese
– 1/4 teaspoon of freshly grated nutmeg
– 1/2 teaspoon of fine sea salt
– 1/4 teaspoon of freshly ground black pepper
– 2 cups of fresh baby spinach leaves, roughly chopped
– 2 cups of marinara sauce
– 1/2 cup of shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F to ensure even baking later.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the jumbo pasta shells and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the shells in a colander and rinse gently with cool water to stop the cooking process, then set aside.
5. In a medium bowl, combine the whole-milk ricotta cheese, lightly beaten egg, grated Parmesan cheese, freshly grated nutmeg, fine sea salt, and freshly ground black pepper, mixing until smooth.
6. Fold in the roughly chopped fresh baby spinach leaves until evenly distributed.
7. Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish.
8. Fill each cooked pasta shell with the ricotta and spinach mixture using a spoon, packing it gently but not overfilling.
9. Arrange the stuffed shells in a single layer in the prepared baking dish.
10. Top the shells with the remaining 1 cup of marinara sauce, spreading it to cover them completely.
11. Sprinkle the shredded mozzarella cheese evenly over the top.
12. Cover the dish with aluminum foil and bake at 375°F for 25 minutes.
13. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
14. Let the dish rest for 5 minutes before serving to allow the flavors to meld.
Yield a plate where the shells are tender yet hold their shape, the filling creamy with a hint of earthy spinach and nutty Parmesan, and the sauce slightly sweet and tangy. Try serving it alongside a crisp green salad or with a sprinkle of fresh basil for a burst of color and freshness that elevates the whole experience.
Cheesy Vegetable Lasagna
Zesty autumn afternoons call for comforting layers that hug the soul, and this cheesy vegetable lasagna answers with warmth and nourishment, each bite a quiet celebration of seasonal abundance.
Ingredients
– 12 no-boil lasagna noodles
– 2 cups finely shredded low-moisture whole milk mozzarella cheese
– 1 cup freshly grated nutty Parmesan cheese
– 1 cup creamy ricotta cheese
– 2 cups homemade or jarred robust marinara sauce
– 2 cups thinly sliced earthy cremini mushrooms
– 1 cup finely diced sweet yellow onion
– 2 cups fresh baby spinach leaves
– 3 cloves aromatic garlic, minced
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 teaspoon dried fragrant oregano
Instructions
1. Preheat your oven to 375°F to ensure even baking.
2. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat until shimmering.
3. Add 1 cup of finely diced sweet yellow onion and sauté for 5 minutes, until translucent and fragrant.
4. Stir in 3 cloves of minced aromatic garlic and cook for 1 minute, just until golden and aromatic.
5. Add 2 cups of thinly sliced earthy cremini mushrooms and cook for 8 minutes, until they release their moisture and turn golden brown.
6. Tip: Sautéing mushrooms until deeply browned enhances their umami flavor.
7. Mix in 2 cups of fresh baby spinach leaves and wilt for 2 minutes, stirring constantly until just softened.
8. Remove the skillet from heat and season the vegetable mixture with 1 teaspoon of kosher salt, ½ teaspoon of freshly cracked black pepper, and 1 teaspoon of dried fragrant oregano.
9. Spread ½ cup of robust marinara sauce evenly across the bottom of a 9×13-inch baking dish to prevent sticking.
10. Layer 4 no-boil lasagna noodles over the sauce, slightly overlapping them.
11. Spread ⅓ of the vegetable mixture evenly over the noodles.
12. Dollop ⅓ cup of creamy ricotta cheese in small spoonfuls over the vegetables.
13. Sprinkle ⅓ cup of freshly grated nutty Parmesan cheese over the ricotta.
14. Repeat the layering process twice more: sauce, noodles, vegetables, ricotta, and Parmesan.
15. For the final layer, top with the remaining 4 noodles, spread the last ½ cup of robust marinara sauce, and cover with 2 cups of finely shredded low-moisture whole milk mozzarella cheese.
16. Tip: Letting the lasagna rest for 10 minutes after baking makes slicing cleaner.
17. Cover the baking dish with foil and bake at 375°F for 25 minutes.
18. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and lightly golden.
19. Tip: For a crispier top, broil for 2-3 minutes after baking, watching closely to avoid burning.
20. Allow the lasagna to rest for 10 minutes before slicing to set the layers.
Tender layers meld together in a harmonious blend, the vegetables offering a subtle earthiness against the creamy, tangy cheeses. Serve it alongside a crisp green salad or with garlic bread to soak up every last bit of sauce, making each meal feel like a cherished pause in the day.
Baked Ziti with Roasted Vegetables
Crisp autumn afternoons like this one always draw me toward the kitchen, where the warmth of the oven and the earthy scent of roasting vegetables feel like a gentle embrace. There’s something deeply comforting about layering tender pasta with vibrant, caramelized produce, creating a dish that feels both nourishing and indulgent. Today, I’m sharing my favorite baked ziti with roasted vegetables—a humble yet deeply satisfying meal that celebrates the season’s bounty.
Ingredients
– 1 pound dried ziti pasta
– 2 cups rich marinara sauce
– 1 cup freshly grated Parmesan cheese
– 1 cup shredded whole milk mozzarella cheese
– 2 medium zucchini, cut into ½-inch cubes
– 1 red bell pepper, sliced into 1-inch strips
– 1 yellow onion, roughly chopped
– 3 cloves garlic, minced
– 3 tablespoons extra virgin olive oil
– 1 teaspoon dried oregano
– ½ teaspoon crushed red pepper flakes
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 425°F.
2. Toss the cubed zucchini, sliced red bell pepper, and chopped yellow onion with 2 tablespoons of extra virgin olive oil, minced garlic, dried oregano, crushed red pepper flakes, kosher salt, and freshly ground black pepper in a large bowl until evenly coated.
3. Spread the vegetable mixture in a single layer on a rimmed baking sheet.
4. Roast the vegetables at 425°F for 20–25 minutes, stirring once halfway through, until tender and lightly charred at the edges.
5. While the vegetables roast, bring a large pot of salted water to a rolling boil.
6. Cook the dried ziti pasta according to package directions until al dente, typically 9–11 minutes.
7. Drain the pasta thoroughly and return it to the pot.
8. Tip: For extra flavor, save a quarter cup of pasta water before draining to adjust sauce consistency later if needed.
9. Add the rich marinara sauce to the pot with the drained pasta and stir to combine.
10. Gently fold in the roasted vegetables until evenly distributed.
11. Transfer half of the pasta mixture to a 9×13-inch baking dish.
12. Sprinkle half of the freshly grated Parmesan cheese and half of the shredded whole milk mozzarella cheese over the pasta layer.
13. Add the remaining pasta mixture on top.
14. Top with the remaining Parmesan and mozzarella cheeses.
15. Bake uncovered at 375°F for 20–25 minutes, until the cheese is melted and bubbly with golden spots.
16. Tip: Let the baked ziti rest for 5–10 minutes after removing it from the oven; this allows the layers to set for cleaner slices.
17. Tip: For a crispier top, broil for the final 2–3 minutes, watching closely to prevent burning.
Out of the oven, this baked ziti emerges with a beautifully golden, cheesy crust that gives way to tender pasta and sweet, caramelized vegetables beneath. The roasted peppers and zucchini add a subtle smokiness that complements the bright marinara, while the melted cheeses provide a creamy, rich finish. Serve it alongside a simple green salad with a sharp vinaigrette to cut through the richness, or enjoy it straight from the baking dish with crusty bread for soaking up every last bit of sauce.
Mushroom Alfredo Pasta Bake
Lately, I’ve been craving something deeply comforting, a dish that wraps you in warmth like a favorite blanket on a crisp autumn evening. This mushroom Alfredo pasta bake emerged from that longing, with earthy notes and creamy richness that soothe the soul. It’s simple yet deeply satisfying, perfect for quiet nights when you need a gentle embrace from your kitchen.
Ingredients
– 12 ounces dried fettuccine pasta
– 2 tablespoons rich extra virgin olive oil
– 1 pound fresh cremini mushrooms, thinly sliced
– 3 cloves aromatic garlic, minced
– 4 tablespoons creamy unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk, warmed to room temperature
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 1/2 teaspoon finely ground black pepper
– 1/4 teaspoon freshly grated nutmeg
– 1 cup shredded mozzarella cheese
– 2 tablespoons fresh parsley, finely chopped
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil and cook the fettuccine for 10 minutes until al dente, then drain thoroughly.
3. Heat the olive oil in a large skillet over medium heat and sauté the sliced mushrooms for 8-10 minutes until golden brown and tender.
4. Add the minced garlic to the skillet and cook for 1 minute until fragrant, then remove from heat.
5. Melt the butter in a saucepan over medium heat, then whisk in the flour to form a smooth roux, cooking for 2 minutes to remove the raw flour taste.
6. Gradually pour in the warmed milk and heavy cream, whisking constantly to prevent lumps, and bring to a gentle simmer.
7. Stir in the Parmesan cheese, black pepper, and nutmeg until the sauce is smooth and thickened, about 5 minutes.
8. Combine the drained pasta, sautéed mushrooms, and Alfredo sauce in the prepared baking dish, tossing gently to coat evenly.
9. Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture.
10. Bake uncovered for 25-30 minutes until the cheese is bubbly and lightly golden brown.
11. Remove from the oven and let rest for 5 minutes to allow the sauce to set slightly.
12. Garnish with fresh parsley before serving.
Unbelievably creamy and layered with earthy depth, this bake offers a velvety texture that clings to each strand of pasta. The golden, bubbly cheese crust gives way to a luxuriously smooth interior, perfect alongside a simple green salad or crusty bread for soaking up every last bit of sauce.
Eggplant Parmesan Casserole
Unfolding the layers of this comforting casserole feels like wrapping yourself in a warm, savory embrace on a quiet autumn afternoon. The humble eggplant transforms into something magical when layered with rich tomato sauce and melted cheeses, creating a dish that’s both rustic and deeply satisfying. It’s the kind of meal that invites you to slow down and savor each bite, perfect for a cozy evening at home.
Ingredients
– 2 large, firm eggplants, sliced into ½-inch rounds
– 1 cup all-purpose flour
– 3 large farm-fresh eggs, lightly beaten
– 2 cups Italian-style breadcrumbs
– ½ cup rich extra virgin olive oil
– 4 cups homemade marinara sauce
– 2 cups shredded whole-milk mozzarella cheese
– 1 cup freshly grated Parmesan cheese
– 1 teaspoon finely ground black pepper
– 1 teaspoon dried oregano
– ½ teaspoon sea salt
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with a thin layer of olive oil.
2. Arrange the eggplant slices on a baking sheet and sprinkle both sides evenly with sea salt; let them sit for 15 minutes to draw out excess moisture, then pat dry with paper towels—this prevents sogginess.
3. Place the all-purpose flour in a shallow bowl, the beaten farm-fresh eggs in another, and the Italian-style breadcrumbs mixed with finely ground black pepper and dried oregano in a third bowl.
4. Dredge each eggplant round first in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture.
5. Heat the rich extra virgin olive oil in a large skillet over medium heat until it shimmers, about 350°F.
6. Fry the breaded eggplant rounds in batches for 2–3 minutes per side, until golden brown and crispy; avoid overcrowding the pan for even cooking.
7. Transfer the fried eggplant to a paper towel-lined plate to drain any excess oil.
8. Spread 1 cup of homemade marinara sauce evenly across the bottom of the prepared baking dish.
9. Layer half of the fried eggplant slices over the sauce, overlapping slightly if needed.
10. Spoon another cup of marinara sauce over the eggplant layer, then sprinkle with 1 cup of shredded whole-milk mozzarella cheese and ½ cup of freshly grated Parmesan cheese.
11. Repeat the layers with the remaining eggplant, marinara sauce, and cheeses.
12. Cover the dish with aluminum foil and bake at 375°F for 25 minutes to allow the flavors to meld.
13. Remove the foil and bake for an additional 10–15 minutes, until the cheese is bubbly and lightly browned on top.
14. Let the casserole rest for 10 minutes before serving to set the layers—this makes slicing easier.
Each spoonful offers a delightful contrast of crispy eggplant, tangy tomato sauce, and gooey, melted cheese that melts in your mouth. For a creative twist, serve it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness, making every bite feel balanced and utterly comforting.
Spinach and Artichoke Pasta Bake
My kitchen fills with the comforting aroma of garlic and herbs as I prepare this cozy dish, a perfect blend of creamy and hearty that warms both the soul and the stomach on quiet evenings. Making this feels like wrapping myself in a soft blanket, each step a gentle ritual that brings simple ingredients together into something truly special.
Ingredients
– 8 ounces dried penne pasta
– 1 tablespoon rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
– 1 (14-ounce) can artichoke hearts, drained and chopped
– 1 cup heavy cream
– 4 ounces cream cheese, softened
– 1/2 cup grated Parmesan cheese
– 1/2 cup shredded mozzarella cheese
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon crushed red pepper flakes
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a rolling boil and cook the penne pasta for 9 minutes until al dente, then drain thoroughly. Tip: Salt the water generously—it’s your only chance to season the pasta from within.
3. Heat the extra virgin olive oil in a large skillet over medium heat and sauté the minced garlic for 1 minute until fragrant but not browned.
4. Add the thawed, squeezed-dry spinach and chopped artichoke hearts to the skillet, stirring for 2 minutes to warm through.
5. Pour in the heavy cream and add the softened cream cheese, stirring continuously for 3 minutes until the mixture is smooth and slightly thickened.
6. Stir in the grated Parmesan cheese, kosher salt, black pepper, and red pepper flakes until fully incorporated.
7. Combine the drained pasta with the creamy spinach-artichoke mixture in the skillet, tossing gently to coat every piece evenly.
8. Transfer the mixture to the prepared baking dish and spread it into an even layer.
9. Sprinkle the shredded mozzarella cheese evenly over the top. Tip: For a golden, bubbly crust, let the cheese reach room temperature before sprinkling.
10. Bake uncovered for 20 minutes until the cheese is melted and lightly golden brown. Tip: For extra crispiness, broil for the final 2 minutes, watching closely to avoid burning.
11. Remove from the oven and let rest for 5 minutes before serving.
But what I love most is the way the creamy sauce clings to each pasta tube, with tender artichoke bits and spinach adding earthy notes against the sharp Parmesan. Serve it straight from the dish with a crisp green salad or crusty bread to soak up every last bit of that luxurious sauce.
Broccoli and Cheese Stuffed Manicotti
Yesterday, as the afternoon light softened through my kitchen window, I found myself craving something both comforting and nourishing—a dish that would wrap me in warmth while celebrating the simple goodness of seasonal vegetables and creamy cheese. There’s something deeply satisfying about preparing a meal that feels like a gentle embrace, and this broccoli and cheese stuffed manicotti does just that, marrying tender pasta with a rich, savory filling that’s both hearty and wholesome.
Ingredients
– 8 manicotti shells
– 2 cups fresh broccoli florets, finely chopped
– 1 ½ cups whole milk ricotta cheese, creamy and smooth
– 1 cup shredded mozzarella cheese, mild and melty
– ½ cup grated Parmesan cheese, sharp and salty
– 1 large egg, farm-fresh and lightly beaten
– 2 cloves garlic, minced and aromatic
– 1 teaspoon dried oregano, fragrant and earthy
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– 2 cups marinara sauce, rich and tomato-forward
– 2 tablespoons unsalted butter, for greasing
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with unsalted butter to prevent sticking.
2. Bring a large pot of salted water to a rolling boil over high heat, then add the manicotti shells and cook for 8 minutes until al dente, stirring occasionally to avoid clumping.
3. Drain the manicotti shells in a colander and rinse under cool water to stop the cooking process, then lay them flat on a clean towel to dry completely.
4. In a medium mixing bowl, combine the finely chopped fresh broccoli florets, creamy whole milk ricotta cheese, mild shredded mozzarella cheese, sharp grated Parmesan cheese, farm-fresh lightly beaten egg, minced aromatic garlic cloves, fragrant dried oregano, fine sea salt, and freshly ground black pepper, mixing gently until evenly incorporated.
5. Spoon the broccoli and cheese mixture into a piping bag or a sturdy plastic bag with a corner snipped off, then carefully fill each manicotti shell from both ends, avoiding overstuffing to prevent splitting.
6. Spread 1 cup of the rich marinara sauce evenly across the bottom of the prepared baking dish to create a saucy base.
7. Arrange the stuffed manicotti shells in a single layer over the sauce in the baking dish, nestling them snugly without overlapping.
8. Pour the remaining 1 cup of marinara sauce over the top of the manicotti shells, covering them completely for even cooking and moisture.
9. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the filling to heat through.
10. Remove the foil and bake for an additional 10 minutes until the sauce is bubbly and the edges are lightly golden.
11. Let the manicotti rest for 5 minutes outside the oven before serving to set the structure and enhance the flavors.
Mouthwatering and comforting, this dish emerges from the oven with a tender pasta shell that gives way to a creamy, vegetal filling, punctuated by the sharpness of Parmesan and the gentle bite of broccoli. Serve it alongside a crisp green salad or crusty bread to soak up the savory sauce, making it a perfect centerpiece for a cozy family dinner or a quiet evening of reflection.
Veggie-Packed Baked Penne
Evenings like this call for something comforting yet nourishing, a dish that fills the kitchen with warmth and the heart with quiet satisfaction. This veggie-packed baked penne is just that—a humble, wholesome meal that celebrates simplicity and flavor in equal measure.
Ingredients
– 12 ounces dried penne pasta
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 medium zucchini, diced into ½-inch pieces
– 1 red bell pepper, diced into ½-inch pieces
– 1 cup cremini mushrooms, sliced
– 1 (24-ounce) jar robust marinara sauce
– 1 cup shredded part-skim mozzarella cheese
– ½ cup grated Parmesan cheese
– 1 teaspoon dried oregano
– ½ teaspoon crushed red pepper flakes
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh basil
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a rolling boil and cook the penne pasta for 2 minutes less than the package instructions, until al dente.
3. Drain the pasta thoroughly and set it aside; reserving a bit of pasta water can help adjust sauce consistency later if needed.
4. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering.
5. Add the finely diced yellow onion and sauté for 5-7 minutes, until translucent and fragrant.
6. Stir in the minced garlic and cook for 1 minute, until aromatic but not browned.
7. Add the diced zucchini, red bell pepper, and sliced cremini mushrooms to the skillet.
8. Sauté the vegetables for 8-10 minutes, until they are tender and have released some moisture.
9. Pour in the robust marinara sauce and stir to combine with the vegetables.
10. Season the sauce with dried oregano, crushed red pepper flakes, fine sea salt, and freshly ground black pepper.
11. Simmer the sauce uncovered for 5 minutes to allow the flavors to meld together.
12. Gently fold the cooked penne pasta into the sauce until evenly coated.
13. Transfer the pasta mixture to the prepared baking dish and spread it into an even layer.
14. Sprinkle the shredded part-skim mozzarella cheese and grated Parmesan cheese evenly over the top.
15. Bake uncovered for 20-25 minutes, until the cheese is golden and bubbly.
16. Remove the baked penne from the oven and let it rest for 5 minutes to set.
17. Garnish with chopped fresh basil just before serving.
Velvety and rich, this baked penne emerges from the oven with a golden, cheesy crust that gives way to tender pasta and vibrant vegetables beneath. Each bite offers a medley of textures—the slight crunch of bell peppers, the earthiness of mushrooms, and the comfort of melted cheese—all wrapped in a robust, herb-kissed tomato sauce. Serve it straight from the dish with a simple green salad or crusty bread to soak up every last bit of flavor.
Tomato Basil Baked Rigatoni
Remembering those late summer afternoons when the garden tomatoes hung heavy and fragrant, this dish captures that warmth in every comforting bite. Rich tomato basil baked rigatoni feels like a gentle embrace, with its melty cheese and herb-kissed sauce bubbling away in the oven. It’s the kind of meal that invites you to slow down and savor each moment.
Ingredients
– 1 pound dried rigatoni pasta
– 2 tablespoons rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1/4 cup fresh basil leaves, chopped
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 2 cups shredded whole milk mozzarella cheese
– 1/2 cup grated Parmigiano-Reggiano cheese
Instructions
1. Preheat your oven to 375°F to ensure even baking later.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the dried rigatoni pasta and cook for 2 minutes less than the package instructions for al dente texture, about 10 minutes.
4. Drain the pasta thoroughly in a colander and set it aside.
5. In a large oven-safe skillet, heat the rich extra virgin olive oil over medium heat until shimmering.
6. Add the minced fresh garlic and sauté for 1 minute until fragrant but not browned.
7. Pour in the crushed San Marzano tomatoes, stirring to combine with the garlic and oil.
8. Simmer the sauce uncovered for 10 minutes over low heat, allowing it to thicken slightly.
9. Stir in the chopped fresh basil leaves, fine sea salt, and freshly cracked black pepper.
10. Tip: For deeper flavor, let the sauce simmer a few extra minutes if time allows.
11. Add the drained rigatoni pasta to the skillet, tossing gently to coat every piece with the sauce.
12. Sprinkle the shredded whole milk mozzarella cheese evenly over the top of the pasta.
13. Top with the grated Parmigiano-Reggiano cheese for a golden, crispy finish.
14. Tip: Use a mix of cheeses for more complex flavor and better melting.
15. Transfer the skillet to the preheated oven and bake for 20 minutes until the cheese is bubbly and lightly browned.
16. Tip: For extra browning, switch to broil for the last 2 minutes, watching closely to avoid burning.
17. Carefully remove the skillet from the oven using oven mitts, as the handle will be hot.
18. Let the baked rigatoni rest for 5 minutes before serving to allow the sauce to set.
Bubbling straight from the oven, this rigatoni boasts a perfect contrast of tender pasta and crispy, golden cheese atop a robust tomato basil sauce. Serve it family-style in the skillet for a cozy, shared meal that pairs wonderfully with a simple green salad and crusty bread to soak up every last bit of sauce.
Butternut Squash and Sage Pasta Bake
Gently, as autumn settles in, I find myself drawn to the kitchen, where the earthy sweetness of squash and the aromatic whisper of sage promise comfort in every bite. There’s something deeply soothing about layering flavors and textures, creating a dish that feels like a warm embrace on crisp evenings. This pasta bake, with its golden crust and creamy interior, has become my go-to for quiet nights when nourishment feels both physical and emotional.
Ingredients
– 1 medium butternut squash, peeled and cubed into 1-inch pieces
– 12 ounces dried rigatoni pasta
– 2 tablespoons rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 1/4 cup fresh sage leaves, thinly sliced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for topping
– 1/2 teaspoon finely ground black pepper
– 1/2 teaspoon sea salt
– 1 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a rolling boil and cook the rigatoni pasta for 2 minutes less than the package instructions, about 8-10 minutes, until al dente.
3. Tip: Reserve 1/2 cup of the starchy pasta water before draining, as it helps create a silkier sauce later.
4. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.
5. Add the finely diced yellow onion and sauté for 5-7 minutes, until translucent and fragrant.
6. Stir in the minced garlic and thinly sliced sage leaves, cooking for 1 minute until the sage is crisp and aromatic.
7. Add the cubed butternut squash to the skillet and cook for 10-12 minutes, stirring occasionally, until the squash is tender and lightly browned.
8. Pour in the heavy cream and bring the mixture to a gentle simmer, allowing it to thicken slightly for 2-3 minutes.
9. Tip: For a smoother texture, you can mash a few pieces of squash with the back of a spoon to help thicken the sauce naturally.
10. Remove the skillet from the heat and stir in the grated Parmesan cheese, sea salt, and finely ground black pepper until well combined.
11. Combine the drained pasta and squash mixture in the prepared baking dish, tossing gently to coat everything evenly.
12. If the mixture seems too thick, add a splash of the reserved pasta water to loosen it.
13. Sprinkle the shredded mozzarella cheese evenly over the top of the pasta bake.
14. Tip: For an extra golden crust, place the baking dish under the broiler for the last 2-3 minutes of baking, watching closely to avoid burning.
15. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly and the edges are lightly golden.
16. Let the bake rest for 5 minutes before serving to allow the flavors to meld and the dish to set slightly.
Warm from the oven, each forkful offers a delightful contrast: the tender pasta and creamy squash nestled beneath a crisp, cheesy topping. The sage infuses every bite with its woodsy aroma, while the Parmesan adds a salty depth that balances the squash’s natural sweetness. Serve it alongside a simple green salad or enjoy it as a standalone comfort, perfect for savoring slowly as daylight fades.
Caprese Pasta Bake with Fresh Mozzarella
Unwinding after a long day, I find comfort in the simplicity of transforming humble ingredients into something warm and nourishing. This pasta bake brings together the classic flavors of a Caprese salad with the heartiness of baked pasta, creating a dish that feels both familiar and special. It’s the kind of meal that fills the kitchen with inviting aromas and the soul with quiet joy.
Ingredients
– 12 ounces dried penne pasta
– 2 tablespoons rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ¼ cup fresh basil leaves, torn
– 8 ounces fresh mozzarella cheese, torn into chunks
– ¼ cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F (190°C) to ensure even baking later.
2. Bring a large pot of generously salted water to a rolling boil over high heat.
3. Add 12 ounces of dried penne pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking—this partial cooking (al dente) helps the pasta hold its shape during baking.
4. Drain the pasta thoroughly in a colander, but do not rinse, to allow the sauce to cling better.
5. In a large oven-safe skillet, heat 2 tablespoons of rich extra virgin olive oil over medium heat until it shimmers.
6. Add 3 cloves of minced fresh garlic and sauté for 1 minute, until fragrant but not browned, to avoid bitterness.
7. Pour in 1 (28-ounce) can of crushed San Marzano tomatoes, stirring to combine with the garlic and oil.
8. Season the sauce with 1 teaspoon of fine sea salt and ½ teaspoon of freshly ground black pepper, then simmer uncovered for 10 minutes, until slightly thickened.
9. Remove the skillet from the heat and gently fold in the drained pasta, ensuring it is evenly coated with the sauce.
10. Stir in ¼ cup of torn fresh basil leaves, reserving a few for garnish, to infuse herbal freshness.
11. Top the pasta mixture evenly with 8 ounces of torn fresh mozzarella cheese chunks and ¼ cup of grated Parmesan cheese.
12. Bake in the preheated oven at 375°F (190°C) for 20 minutes, until the cheese is golden and bubbly.
13. Let the bake rest for 5 minutes outside the oven before serving; this allows the flavors to meld and makes slicing easier.
Delightfully, the bake emerges with a creamy, stretchy cheese top giving way to tender pasta enveloped in a bright, tomato-rich sauce. Each bite balances the sweetness of tomatoes with the milky freshness of mozzarella and the herbal hint of basil. For a summery twist, serve it alongside a crisp green salad or with grilled garlic bread to soak up every last bit of sauce.
Pesto Alfredo Baked Rotini
Holding this warm bowl feels like a quiet comfort, the kind that settles into your bones on a crisp autumn evening. There’s something deeply soothing about the way creamy pesto Alfredo clings to every curve of the rotini, a dish that whispers of cozy gatherings and simple, heartfelt meals.
Ingredients
– 12 ounces of dried rotini pasta
– 2 cups of heavy cream with a velvety richness
– 1 cup of freshly grated Parmesan cheese, nutty and sharp
– 1/2 cup of vibrant basil pesto, bursting with herbal freshness
– 3 tablespoons of unsalted butter, golden and creamy
– 2 cloves of garlic, minced to aromatic perfection
– 1/2 teaspoon of finely ground black pepper
– 1/4 teaspoon of sea salt, for balanced seasoning
– 1/2 cup of shredded mozzarella cheese, mild and melty
Instructions
1. Preheat your oven to 375°F to ensure even baking later.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the dried rotini pasta and cook for 9 minutes, stirring occasionally to prevent sticking, until al dente with a slight bite.
4. Drain the pasta thoroughly in a colander, but do not rinse to retain the starchy surface for better sauce adherence.
5. In a large skillet over medium heat, melt the unsalted butter until it sizzles gently.
6. Add the minced garlic and sauté for 1-2 minutes, until fragrant and lightly golden, being careful not to burn it.
7. Pour in the heavy cream, stirring constantly with a whisk to combine smoothly.
8. Bring the cream mixture to a gentle simmer, then reduce the heat to low to avoid curdling.
9. Gradually whisk in the freshly grated Parmesan cheese until fully melted and the sauce thickens, about 3-4 minutes.
10. Stir in the vibrant basil pesto, finely ground black pepper, and sea salt until well incorporated.
11. Add the drained rotini pasta to the skillet, tossing gently to coat every piece evenly with the sauce.
12. Transfer the pasta mixture to a greased 9×13-inch baking dish, spreading it out in an even layer.
13. Sprinkle the shredded mozzarella cheese evenly over the top for a golden, bubbly finish.
14. Bake in the preheated oven for 15-20 minutes, until the cheese is melted and lightly browned at the edges.
15. Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld.
Zesty and inviting, this baked rotini emerges with a creamy interior that gives way to a slightly crisp top layer. The pesto infuses each bite with a herbal brightness, while the Alfredo base wraps it all in comforting richness—perfect for scooping straight from the dish with a side of garlic bread to soak up every last bit of sauce.
Mediterranean Baked Orzo
Floating through the quiet afternoon, I find myself drawn to the warmth of the oven and the comforting aromas of the Mediterranean—a gentle reminder that some of the best meals are born from simplicity and patience.
Ingredients
– 1 cup uncooked orzo pasta
– 2 tablespoons rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 (14.5-ounce) can fire-roasted diced tomatoes, with their juices
– 1 ½ cups vegetable broth, warmed
– ½ cup crumbled feta cheese
– ¼ cup chopped fresh parsley
– 1 teaspoon dried oregano
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F to ensure even baking.
2. Heat the rich extra virgin olive oil in a large oven-safe skillet over medium heat until it shimmers.
3. Add the finely diced yellow onion and sauté for 4-5 minutes, until it turns translucent and soft.
4. Stir in the minced garlic and cook for 30 seconds, just until fragrant to avoid bitterness.
5. Pour in the uncooked orzo pasta and toast for 2 minutes, stirring constantly to coat it in the oil and lightly brown it for deeper flavor.
6. Add the fire-roasted diced tomatoes with their juices, scraping any browned bits from the bottom of the skillet for extra depth.
7. Pour in the warmed vegetable broth to help the orzo cook evenly and prevent sticking.
8. Stir in the dried oregano, fine sea salt, and freshly ground black pepper until well combined.
9. Bring the mixture to a gentle simmer, then immediately remove from heat to avoid overcooking before baking.
10. Sprinkle the crumbled feta cheese evenly over the top for a creamy, tangy layer.
11. Cover the skillet tightly with a lid or aluminum foil to trap steam and cook the orzo thoroughly.
12. Bake in the preheated oven for 20 minutes, until the orzo is tender and has absorbed most of the liquid.
13. Remove from the oven and let it rest, covered, for 5 minutes to allow the flavors to meld and the texture to set.
14. Fluff the orzo gently with a fork to separate the grains without breaking them.
15. Fold in the chopped fresh parsley just before serving to maintain its bright color and fresh flavor.
This dish emerges with a creamy, almost risotto-like texture, punctuated by the tangy bursts of feta and the earthy sweetness of tomatoes. Try serving it alongside grilled vegetables or as a standalone comfort meal, perhaps with a drizzle of olive oil and a sprinkle of extra herbs for a touch of elegance.
Zucchini and Sun-Dried Tomato Baked Pasta
Just like the golden hour light that filters through my kitchen window, this dish brings warmth and comfort to the table, with tender zucchini and sun-dried tomatoes mingling in a creamy baked pasta that feels like a gentle embrace after a long day.
Ingredients
– 12 ounces dried penne pasta
– 2 tablespoons rich extra virgin olive oil
– 2 medium zucchini, sliced into ¼-inch half-moons
– ½ cup julienned oil-packed sun-dried tomatoes, drained
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– ½ cup panko breadcrumbs
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a rolling boil and cook the penne pasta for 8 minutes until al dente, then drain thoroughly.
3. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering.
4. Add the sliced zucchini and sauté for 5-7 minutes until slightly softened and lightly golden around the edges.
5. Stir in the sun-dried tomatoes and minced garlic, cooking for 1 minute until fragrant.
6. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
7. Add the cooked pasta, Parmesan cheese, sea salt, and black pepper to the skillet, tossing gently to coat everything evenly.
8. Transfer the mixture to the prepared baking dish and spread it into an even layer.
9. Sprinkle the panko breadcrumbs evenly over the top of the pasta.
10. Bake uncovered for 20-25 minutes until the top is golden brown and the edges are bubbly.
11. Let the pasta rest for 5 minutes before serving to allow the sauce to thicken slightly.
Softened zucchini melts into the creamy sauce, while the sun-dried tomatoes offer a sweet-tart contrast that plays beautifully against the crispy, golden breadcrumb topping. Serve it straight from the baking dish with a simple green salad for a meal that feels both rustic and refined.
Conclusion
Zesty and satisfying, these 23 vegetarian baked pasta recipes offer endless comfort food inspiration! We hope you find new family favorites—try one today, share which you loved in the comments, and pin this roundup to your Pinterest board for easy future reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
