Ingredients Pasta + Noodles Baked Pasta 20 Satisfying Baked Pasta Recipes By Food & Wine Editors Updated on October 8, 2021 Share Tweet Pin Email Trending Videos Photo: Victor Protasio Baked pasta is the ultimate cozy food, a warm and filling dish we never get tired of. In this roundup, we share some of our go-to recipes, including Creamy Baked Pasta with Gruyère and Prosciutto, Pickled Pepper Macaroni and Cheese, and hearty lasagna. Read on for even more baked pasta dishes we love. 01 of 20 Vegetarian Lasagna "Bolognese" with Plant-Based Meat Photo by Ellen Mary Cronin / Food and prop styling by Radin+Croney Collective 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. Go to Recipe 02 of 20 Mostaccioli © Abby Hocking A hearty meat sauce, lots of melted cheese, and pasta make this dish a crowd-pleaser. Mostaccioli, a smooth, tube-shaped pasta with angled ends, is the go-to here, but penne also works well. Go to Recipe 03 of 20 Pork-and-Ricotta-Stuffed Jumbo Shells © Marcus Nilsson Food & Wine's Justin Chapple amps up the filling in stuffed shells by including ground pork. Use your favorite prepared tomato sauce here. Go to Recipe 04 of 20 Baked Rigatoni with Broccoli, Green Olives, and Pancetta © Christina Holmes Instead of using tomato sauce, Hugh Acheson makes his version of baked ziti with intensely sweet roasted tomatoes. Go to Recipe 05 of 20 Buttermilk Macaroni and Cheese with Baby Kale Kelly Marshall A quick sauté renders baby kale leaves perfectly tender, allowing them to almost melt into the buttermilk-enriched béchamel in chef and cookbook author Alexander Smalls' version of mac and cheese. For a smooth sauce, make sure all of the dairy is at room temperature. Go to Recipe 06 of 20 Kale-Artichoke Stuffed Shells Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen 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. Go to Recipe 07 of 20 Creamy Tuna Noodle Cazuela Jarred piquillo peppers and imported canned tuna from Spain add an Iberian twist to the classic American tuna casserole. Go to Recipe 08 of 20 Vegetable-and-Ravioli Lasagna Rick Poon Fresh spinach ravioli are a clever shortcut for making lasagna: Each ravioli is already a mini layer of pasta, cheese, and vegetable. Go to Recipe 09 of 20 Pumpkin Lasagne Karen Mordechai No need to roast fresh pumpkin for this dish (although you certainly could); using canned unseasoned pumpkin puree is much quicker, and it works just fine. Like most lasagnas, this one is easier to cut if left to set for 10 minutes or so before serving. Go to Recipe 10 of 20 Baked Orecchiette with Pork Sugo © Kana Okada In Italian cuisine, sugo is a gravy or sauce. Here, chef Ethan Stowell prepares a pork sugo by braising pork shoulder until it almost falls apart, shredding it in a food processor and mixing it with a red-wine-and-tomato sauce. Then, he bakes it with orecchiette under a topping of Parmigiano cheese for a satisfying meal. Go to Recipe 11 of 20 Grandma's Lasagna F&W's editors tested three different Bolognese-style lasagnas with creamy béchamel sauce before deciding that the definitive lasagna had to have tomato sauce, chunks of meat, shredded mozzarella, and creamy ricotta cheese. Go to Recipe 12 of 20 Baked Eggplant Parmesan Penne Served over pasta, this deconstructed take on Eggplant Parmesan swaps the usual fried eggplant for a sautéed version. Whole-wheat pasta can be used for more fiber. Go to Recipe 13 of 20 Cheesy Baked Pasta with Radicchio Greg DuPree 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. Go to Recipe 14 of 20 Creamy Baked Pasta with Gruyère and Prosciutto John Kernick For a simple and ultra-creamy baked pasta, take a cue from chef Ashley Christensen of Poole's Diner: Trade the béchamel for this much easier sauce of heavy cream simmered with plenty of nutmeg and two kinds of cheese. Go to Recipe 15 of 20 Crab Macaroni Gratin Jennifer Causey "A glorious amount of crab meat baked with shell-shaped pasta in a three-cheese cream sauce — tangy white cheddar, nutty Gruyère, and sharp Parmigiano-Reggiano — is no-joke delicious, and trés riche," Food & Wine Cooks contributor Andrea Slonecker says. "That's where the Champagne comes in. The tingly bubbles give your palate an ultrasonic scrub between each creamy, cheesy, blissful bite." Go to Recipe 16 of 20 Pickled Pepper Macaroni and Cheese Con Poulos Crispy panko breadcrumbs add crunch to this rich and cheesy pasta casserole. Go to Recipe 17 of 20 Shortcut Baked Rigatoni with Meatballs Dry pasta and meatballs get baked with mozzarella and marinara in this genius shortcut recipe. Go to Recipe 18 of 20 Baked Rigatoni with Eggplant, Tomatoes, and Ricotta "There is no more comforting food in the world than a bubbly pasta dish straight from the oven," says chef Jonathan Waxman. He replaces the béchamel in this traditional baked pasta with lush eggplant. You can substitute whole-wheat pasta if you'd like. Go to Recipe 19 of 20 Chicken Tetrazzini © Abby Hocking If you don't want to poach chicken breasts for this version of chicken tetrazzini, you can use 3 to 4 cups of meat from a rotisserie chicken instead. Go to Recipe 20 of 20 Après-Ski Lasagna Victor Protasio In this lasagna recipe, Andrea Slonecker says "fresh basil brings brightness, sliced mushrooms lend earthiness, and toothsome texture, and ricotta delivers the creaminess between the layers." Go to Recipe Updated by Bridget Hallinan Bridget Hallinan As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and works on franchises such as our cookbook roundups and taste tests. Food & Wine's Editorial Guidelines Was this page helpful? Thanks for your feedback! Tell us why! Other Submit