Baked Pasta

Lasagna, pasta casseroles and stuffed shells all come to mind when we think of baked pasta, but just about any noodle can be cooked in the oven. We love this baked orecchiette with pork gravy and red wine-tomato sauce, topped with plenty of Parmesan and baked until it's crispy on top. This dish doesn't have a ton of cheese so it's a bit lighter than traditional baked pasta. If you love stuffed pastas like cannelloni, try this baked rigatoni-it comes together in no time at all. Cooked pasta gets tossed with a mixture of ricotta, Parmesan, nutmeg, fontina and spinach before it gets baked to golden brown perfection. Find a recipe for any occasion in F&W's guide to baked pasta.

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Baked Shells with Gremolata Breadcrumbs
Macaroni and cheese is always a crowd-pleaser. This version features a combination of fontina for optimal gooey texture and cheddar for its tangy flavor, and a crispy mix of toasted panko, parsley, lemon, and garlic that cuts through the richness of the ultra-creamy baked shells.
Vegetarian Lasagna “Bolognese” with Plant-Based Meat
This faux lasagna Bolognese delivers all the comforting flavors of the Italian classic, thanks to layers of richly seasoned plant-based meat and a quickly simmered marinara. Cheesy spinach and tender zucchini pack in even more vegetables, which get an extra umami boost from plenty of parmesan. If you’ve never cooked with plant-based meat before, trust your instincts and your eyes; it browns as it cooks, just like ground beef.
Kale-Artichoke Stuffed Shells
Rating: Unrated
6
Cannellini beans add hearty creaminess to these stuffed shells, while mild heat from Calabrian chiles and earthy sweetness from fennel seeds amp up jarred marinara sauce. Cook a few extra pasta shells to have on hand in case some tear during boiling.
Not Up for a Big Thanksgiving Turkey? Lasagna Is the Answer
Lasagna at Thanksgiving is a longtime Italian-American tradition. It just might become yours, too.
Turkey and Butternut Squash Lasagna with Crispy Sage
Each layer of this next-level lasagna leans on Thanksgiving leftovers in a smart way to bring big flavor to the table. Leftover sautéed mushrooms jazz up the creamy béchamel, while mashed butternut squash provides a smooth contrast to the hearty turkey filling flavored with leftover gravy and Parmesan, and pan-fried sage leaves add an elegant twist. “I love Thanksgiving leftovers, so I still want my leftovers dishes to embody those Thanksgiving flavors,” says chef Sara Grueneberg, who shared this recipe. “I call for roasted butternut squash, but if you make a great roasted sweet potato dish for the big event, those leftovers would be perfect in this lasagna.”
Three-Cheese Lasagna with Roasted Red Peppers and Mushrooms
To create a vegetarian lasagna that’s packed with flavor (rather than watery and bland), start by roasting mushrooms and red peppers with a quick garlic-infused oil. While the vegetables are cooking, stir together a quick ricotta filling with plently of Parmesan for extra umami. Using no-boil lasagna noodles and good-quality store-bought tomato sauce cut down on cook time without sacrificing taste.Related: More Lasagna Recipes
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More Baked Pasta

Woven Lasagna with Prosciutto and Fresh Spinach Sauce
Weaving the pasta sheets in this lasagna allows the outer pieces to bubble and crisp in the oven around the creamy, rustic prosciutto-ricotta filling. Don’t skip the fresh pasta sheets; their length and texture are key to weaving together this show-stopping dish.To ensure that the pasta dough yields two long, even sheets, this recipe makes a bit of extra dough to allow for generous trimming. Reroll the scraps and cut into enough fresh noodles for a light meal for two. The lasagna needs to set up in the refrigerator for at least six hours and up to a day; the assembled lasagna may be frozen and thawed in the fridge before slicing and roasting. The spinach may be blanched in the pasta water and the spinach sauce may be made up to a day ahead. Once the lasagna has chilled, it takes mere minutes to heat and serve this stunning, cover-worthy recipe, making it ideal for a dinner party. For a version without prosciutto, see Note.
Cheesy Baked Pasta with Radicchio
Rating: Unrated
1
A splash of red wine vinegar balances the richness of this cheesy pasta and magnifies the pink color of the onions and radicchio. Omit the prosciutto to make this a vegetarian main dish.

Baked Rigatoni with Milk-Braised Pork, Ricotta and Lemon

Rating: 3 stars
1

At Pasquale Jones in Manhattan, chefs Ryan Hardy and Tim Caspare team up to make dishes like this sumptuous baked pasta. Key to it is the tender milk-braised pork and its cooking liquid, which is pureed to form the sauce for the rigatoni. They pair this rich pasta with 2013 Circa Saint-Joseph from J.L. Chave Selctions.Slideshow: More Pasta Recipes