Step away from the stovetop. These easy, breezy pasta bakes mean you can enjoy your favorite comfort food without waiting over a pot of boiling water. Whether youre in the mood for mac and cheese, lasagna, or regular ol noodles, weve got dozens of recipes for you to try. Want more one-dish dinner ideas? Try one of these twists on chili, too.Advertisement – Continue Reading Below
Shrimp tossed in an easy from-scratch alfredo and cooked penne and bake until you have cheesy goodness.
Sienna is a senior editor at Hearst. She lives in Montecito, California with her husband and two littles.
Italian Baked Pasta
Our five-ingredient Italian baked pasta is super easy to make and includes layers of your choice of pasta, three cheeses and marinara sauce.
Prep: 15min
Total: 1h20min
Yield: 10
Serving Size: 1 Serving
Nutrition Facts: calories 410 , Carbohydrate 54 g, Cholesterol 30 mg, Fat 0 , Fiber 4 g, Protein 21 g, Saturated Fat 6 g, servingSize 1 Serving, Sodium 820 mg, Sugar 9 g, Trans Fat 0 g
Ingredients:
- 1 package (16 oz) uncooked pasta (such as penne, ziti, rotini or rigatoni)
- 4 cups marinara sauce (homemade or purchased)
- 1/2 cup grated Parmesan or Romano cheese
- 1 container (15 oz) ricotta cheese
- 2 cups shredded mozzarella cheese (8 oz)
Instruction:
- Cook pasta in generously salted water 3 minutes less than recommended on package. Drain.
- Meanwhile, heat oven to 350°F. Lightly spray 13×9-inch (3-quart) glass baking dish with cooking spray.
- Pour 2 cups of the marinara sauce into dish. Add half of cooked pasta; toss well. Sprinkle with 1/4 cup Parmesan cheese. Spoon half of the ricotta cheese in dollops over top. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers ending with mozzarella cheese. Cover lightly with foil, making sure foil is not resting on cheese.
- Bake 35 minutes. Uncover; bake 10 to 15 minutes longer or until center is bubbly and thoroughly heated. Cool 10 to 15 minutes before serving.
Italian Pasta Bake
I love to make this pasta bake whenever I need to bring a dish to pass. Fresh tomatoes add a nice touch that’s missing from most other meat, pasta and tomato casseroles.—Karla Johnson, East Helena, Montana
Prep: 40min
Total: 01h05min
Yield: 8 servings.
Nutrition Facts: calories 489 calories, Fat 20g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 702mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 5g fiber), Protein 32g protein.
Ingredients:
- 2 pounds ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 jar (24 ounces) spaghetti sauce
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 teaspoon Italian seasoning
- 3 cups uncooked medium pasta shells
- 3 plum tomatoes, sliced
- 3/4 cup shredded provolone cheese
- 3/4 cup shredded part-skim mozzarella cheese
Instruction:
In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes. , Transfer to an ungreased 13×9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.
The Best and Easiest Baked Pasta You’ll Ever Have
FAQ
Do you have to boil pasta before baking?
What type of pasta is best for pasta bake?
As for picking the perfect pasta shape, we recommend choosing a short cut—like Penne, Shells or Rigatoni—with hollow middles, twists or scoop-like shapes to capture all the goodness of your baked pasta: sauces, small ingredients and melty cheeses galore.
How to cook pasta in a oven?
Should pasta bake covered or uncovered?
