Table of Contents

• 1. Baked Lasagna Roll-Ups
• 2. Baked Shells with Ricotta and Meat Sauce
• 3. Baked Tortellini Alfredo
• 4. Cheesy Baked Manicotti
• 5. Baked Chicken Bacon Ranch Pasta
• 6. Baked Buffalo Chicken Mac and Cheese
• 7. Baked Caprese Pasta
• 8. Baked Sausage and Peppers Ziti
• 9. Baked Shrimp Scampi Pasta
• 10. Baked Taco Pasta Casserole
• 11. Baked Pesto Chicken Pasta
• 12. Baked Cheeseburger Pasta
• 13. Baked Meatball Parmesan Pasta
• 14. Baked Sun-Dried Tomato Chicken Pasta
• 15. Baked Bacon Mac and Cheese
• 16. Baked Philly Cheesesteak Pasta

These roll-ups take all the comfort of a classic lasagna and turn it into individual, easy-to-serve portions. Each lasagna noodle gets rolled around a creamy ricotta filling, then baked in marinara sauce until bubbling.

It’s a fun twist on a family favorite that’s actually easier to portion out than a traditional lasagna. Melted mozzarella on top and a scatter of fresh basil finish it off perfectly.

Ingredients

• 12 lasagna noodles
• 15 oz ricotta cheese
• 1 egg
• 2 cups shredded mozzarella
• 1/2 cup grated parmesan
• 3 cups marinara sauce
• 1 tsp Italian seasoning
• Fresh basil for garnish
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles in salted boiling water until al dente, then drain and lay flat.
2. In a bowl, mix ricotta, egg, half the parmesan, Italian seasoning, salt, and pepper.
3. Spread a thin layer of marinara in the bottom of a baking dish.
4. Spread ricotta mixture on each noodle, roll up, and place seam-side down in the dish.
5. Top rolls with remaining marinara, mozzarella, and parmesan.
6. Bake 25-30 minutes until bubbling and golden, then garnish with basil and serve.

Jumbo pasta shells stuffed with creamy ricotta and baked in a rich meat sauce make for one of the most satisfying baked pasta dinners out there. Each shell holds its filling perfectly, giving every bite a mix of creamy and hearty.

The meat sauce simmers into the shells as they bake, adding extra flavor throughout. A generous topping of melted mozzarella turns golden and bubbly in the oven.

Ingredients

• 20 jumbo pasta shells
• 15 oz ricotta cheese
• 1 egg
• 1 lb ground beef
• 3 cups marinara sauce
• 2 cups shredded mozzarella
• 1/2 cup grated parmesan
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Cook pasta shells in salted boiling water until al dente, then drain carefully.
2. Brown ground beef in a skillet over medium heat, then stir in marinara sauce and Italian seasoning.
3. In a bowl, mix ricotta, egg, half the parmesan, salt, and pepper.
4. Spoon ricotta mixture into each shell and arrange in a baking dish.
5. Pour meat sauce over the shells and top with mozzarella and remaining parmesan.
6. Bake 25-30 minutes until bubbling and golden, then serve.

Cheese-filled tortellini already feels indulgent, and baking it in a creamy alfredo sauce takes it even further. The top gets a layer of mozzarella that turns golden and bubbly, adding a satisfying texture contrast.

It’s a simple, comforting dinner that needs very little prep since store-bought tortellini does most of the work. This one’s a great option for a cozy night when you want minimal effort with maximum comfort.

Ingredients

• 20 oz cheese tortellini
• 3 tbsp butter
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated parmesan
• 1 1/2 cups shredded mozzarella
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Cook tortellini in salted boiling water until just shy of done, then drain.
2. In a saucepan, melt butter and sauté garlic for 30 seconds.
3. Pour in heavy cream and bring to a simmer, then stir in parmesan until smooth.
4. Toss tortellini in the sauce, then transfer to a greased baking dish.
5. Top with mozzarella and bake 15-20 minutes until bubbling and golden.
6. Let rest 5 minutes before serving.

Manicotti tubes stuffed with a rich ricotta filling and baked in marinara sauce make for a classic, cheesy Italian-American dinner. The pasta tubes hold their shape well, giving each bite a satisfying mix of pasta, cheese, and sauce.

Melted mozzarella on top gets golden and slightly crisp at the edges, adding great texture. Fresh basil finishes it off with a touch of brightness against all that rich cheese.

Ingredients

• 12 manicotti shells
• 15 oz ricotta cheese
• 1 egg
• 1/2 cup grated parmesan
• 3 cups marinara sauce
• 2 cups shredded mozzarella
• 1 tsp Italian seasoning
• Fresh basil for garnish
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Cook manicotti shells in salted boiling water until just al dente, then drain carefully.
2. In a bowl, mix ricotta, egg, parmesan, Italian seasoning, salt, and pepper.
3. Spread a thin layer of marinara in a baking dish.
4. Carefully stuff each manicotti shell with the ricotta mixture and arrange in the dish.
5. Top with remaining marinara and mozzarella.
6. Bake 25-30 minutes until bubbling and golden, then garnish with basil and serve.

This baked version of the popular chicken bacon ranch combo takes on a golden, bubbly cheese top that a stovetop version just can’t match. Shredded chicken and crispy bacon fold into a creamy ranch sauce with penne.

The baking step lets the cheese melt into every nook of the pasta, and a scatter of fresh chives on top keeps it tasting fresh. It’s a mild, crowd-pleasing dinner that’s easy to make ahead.

Ingredients

• 12 oz penne pasta
• 2 cups cooked shredded chicken
• 6 slices bacon, chopped
• 1 cup heavy cream
• 1 packet ranch seasoning mix
• 2 cups shredded cheddar cheese
• 2 tbsp fresh chives, chopped
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Cook penne in salted boiling water until just shy of al dente, then drain.
2. Cook bacon in a skillet over medium heat until crispy. Remove and set aside.
3. In the same skillet, whisk in heavy cream and ranch seasoning over medium-low heat.
4. Combine pasta, chicken, sauce, and half the cheddar, then transfer to a greased baking dish.
5. Top with remaining cheddar and bacon.
6. Bake 15-20 minutes until bubbling, then top with chives and serve.

This spicy twist on mac and cheese folds shredded buffalo chicken right into a rich cheese sauce, then bakes it until the top turns golden and slightly crisp. It’s got real heat balanced by all that melted cheese.

A drizzle of ranch on top when serving cools things down just enough, echoing classic wing-night flavors. It’s a fun, bold dinner that’s a step up from a plain mac and cheese.

Ingredients

• 12 oz elbow macaroni
• 2 cups cooked shredded chicken
• 1/2 cup buffalo hot sauce
• 3 tbsp butter
• 3 tbsp flour
• 2 cups milk
• 2 1/2 cups shredded cheddar cheese
• 2 tbsp ranch dressing, for serving
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Cook macaroni in salted boiling water until just shy of al dente, then drain.
2. In a saucepan, melt butter and whisk in flour, cooking 1 minute.
3. Slowly whisk in milk and cook until thickened, about 5 minutes.
4. Remove from heat and stir in 2 cups cheddar until melted, then stir in buffalo sauce and shredded chicken.
5. Combine with macaroni, transfer to a baking dish, and top with remaining cheddar.
6. Bake 15-20 minutes until bubbling and golden, drizzle with ranch, and serve.

Inspired by the classic caprese salad, this baked pasta combines juicy cherry tomatoes, fresh mozzarella, and basil in a light tomato sauce. As it bakes, the mozzarella melts into gooey pockets throughout the dish.

It’s a naturally vegetarian dinner that feels fresh and summery despite being a warm, baked dish. Fresh basil on top after baking keeps that classic caprese flavor front and center.

Ingredients

• 12 oz penne pasta
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, torn
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 3 tbsp olive oil
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F. Cook penne in salted boiling water until just shy of al dente, then drain.
2. Heat olive oil in a saucepan over medium heat and sauté garlic for 30 seconds.
3. Add crushed tomatoes and cherry tomatoes, and simmer 10 minutes.
4. Combine sauce with pasta, transfer to a baking dish, and dot with torn mozzarella.
5. Bake 15-20 minutes until the cheese is melted and bubbling.
6. Top with fresh basil and serve.

Sliced Italian sausage and colorful bell peppers bake right into a marinara sauce with ziti pasta, topped with a generous layer of melted mozzarella. It’s a hearty, satisfying dinner with a lot of flavor packed in.

Baking lets all those flavors meld together while the cheese on top gets golden and bubbly. It’s an easy make-ahead option that reheats just as well as it tastes fresh from the oven.

Ingredients

• 12 oz ziti pasta
• 1 lb Italian sausage, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 3 cups marinara sauce
• 2 cups shredded mozzarella
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Cook ziti in salted boiling water until just shy of al dente, then drain.
2. Heat olive oil in a skillet over medium-high heat and brown sausage slices, about 5 minutes. Remove and set aside.
3. In the same skillet, sauté peppers and onion until softened, about 5 minutes.
4. Combine pasta, sausage, peppers, and marinara, then transfer to a baking dish.
5. Top with mozzarella and bake 20-25 minutes until bubbling and golden.
6. Let rest 5 minutes before serving.

This baked take on shrimp scampi tops garlic butter shrimp and linguine with a light, crisp breadcrumb topping that turns golden in the oven. It’s an elegant dinner that still comes together with minimal fuss.

The breadcrumb crust adds a satisfying crunch against the tender shrimp and buttery pasta underneath. A squeeze of lemon and some fresh parsley keep it tasting bright.

Ingredients

• 12 oz linguine
• 1 lb shrimp, peeled and deveined
• 4 tbsp butter
• 4 cloves garlic, minced
• 1/2 cup panko breadcrumbs
• 1/4 cup grated parmesan
• 1 lemon, juiced
• 2 tbsp olive oil
• 3 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F. Cook linguine in salted boiling water until al dente, then drain.
2. Season shrimp with salt and pepper. Melt 2 tbsp butter in a skillet over medium-high heat and sear shrimp 1 minute per side. Remove and set aside.
3. In the same skillet, melt remaining butter and sauté garlic for 30 seconds, then add lemon juice.
4. Toss pasta and shrimp in the garlic butter, then transfer to a baking dish.
5. Mix breadcrumbs, parmesan, and olive oil, and sprinkle over the top.
6. Bake 10-12 minutes until the topping is golden, then garnish with parsley and serve.

This casserole takes taco night flavors and bakes them into a cheesy, comforting pasta dish. Seasoned ground beef and salsa mix with rotini, all topped with a generous layer of melted cheddar that turns golden in the oven.

It’s a fun, kid-friendly dinner that’s easy to customize with your favorite taco toppings after baking. Diced tomatoes and a dollop of sour cream on top bring it all together.

Ingredients

• 12 oz rotini pasta
• 1 lb ground beef
• 1 packet taco seasoning
• 1 cup salsa
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream, for serving
• 2 tbsp diced tomato, for topping
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cook rotini in salted boiling water until just shy of al dente, then drain.
2. Heat olive oil in a skillet over medium heat and brown the ground beef, breaking it apart as it cooks.
3. Stir in taco seasoning and salsa, and simmer 5 minutes.
4. Combine pasta and meat sauce, then transfer to a baking dish and top with cheddar.
5. Bake 15-20 minutes until bubbling and golden.
6. Top with sour cream and diced tomato before serving.

Vibrant basil pesto and sliced chicken bake together with penne here, topped with melted mozzarella that turns slightly golden in the oven. It’s a fresh, herby dinner that still feels comforting thanks to all that melted cheese.

A scatter of pine nuts after baking adds a satisfying crunch against the soft pasta and tender chicken. It’s an easy way to turn a simple pesto pasta into a heartier baked dinner.

Ingredients

• 12 oz penne pasta
• 2 boneless chicken breasts, cooked and sliced
• 3/4 cup basil pesto
• 1/2 cup heavy cream
• 2 cups shredded mozzarella
• 2 tbsp pine nuts
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Cook penne in salted boiling water until just shy of al dente, then drain.
2. In a bowl, toss pasta with pesto and heavy cream until coated.
3. Fold in sliced chicken, then transfer to a baking dish.
4. Top with mozzarella and bake 15-20 minutes until bubbling and golden.
5. Top with pine nuts before serving.

All the flavors of a cheeseburger bake into this hearty pasta casserole, with ground beef, diced pickles, and a cheesy tomato sauce coating rotini in every bite. It’s a fun, nostalgic dinner that kids especially love.

The pickles add a little tang that plays against the richness of the melted cheddar on top. It’s an easy way to turn a familiar favorite into a filling pasta bake.

Ingredients

• 12 oz rotini pasta
• 1 lb ground beef
• 1 can (14 oz) diced tomatoes
• 1/4 cup diced pickles
• 2 tbsp ketchup
• 1 tbsp mustard
• 2 cups shredded cheddar cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Cook rotini in salted boiling water until just shy of al dente, then drain.
2. Heat olive oil in a skillet over medium heat and brown the ground beef, breaking it apart.
3. Stir in diced tomatoes, ketchup, and mustard, and simmer 5 minutes.
4. Combine pasta, meat sauce, and pickles, then transfer to a baking dish and top with cheddar.
5. Bake 15-20 minutes until bubbling and golden.
6. Let rest 5 minutes before serving.

Hearty meatballs bake right into penne and marinara sauce here, topped with melted mozzarella and parmesan for a golden, bubbling finish. It’s classic Italian-American comfort food in casserole form.

The meatballs stay juicy while baking, and the sauce thickens slightly as everything melds together in the oven. It’s a filling dinner that’s great for feeding a hungry family.

Ingredients

• 12 oz penne pasta
• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup grated parmesan
• 3 cups marinara sauce
• 2 cups shredded mozzarella
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Cook penne in salted boiling water until just shy of al dente, then drain.
2. In a bowl, combine ground beef, breadcrumbs, egg, parmesan, salt, and pepper, and form into small meatballs.
3. Heat olive oil in a skillet over medium heat and brown meatballs on all sides, about 6 minutes.
4. Combine pasta, meatballs, and marinara sauce, then transfer to a baking dish.
5. Top with mozzarella and bake 20-25 minutes until bubbling and golden.
6. Let rest 5 minutes before serving.

Sun-dried tomatoes bring a concentrated, tangy sweetness to this baked chicken pasta, coating penne in a creamy parmesan sauce that turns golden and bubbly in the oven. It’s a comforting dinner with a lot of depth.

Fresh basil scattered on top after baking keeps the dish tasting bright against the richness of the sauce. It’s an easy way to make a familiar chicken pasta feel a little more special.

Ingredients

• 12 oz penne pasta
• 2 boneless chicken breasts, cooked and sliced
• 1/2 cup sun-dried tomatoes, chopped
• 1 1/4 cups heavy cream
• 2 cups shredded mozzarella
• 1/2 cup grated parmesan
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Cook penne in salted boiling water until just shy of al dente, then drain.
2. In a bowl, combine heavy cream, sun-dried tomatoes, and parmesan.
3. Toss pasta and chicken in the sauce, then transfer to a baking dish.
4. Top with mozzarella and bake 15-20 minutes until bubbling and golden.
5. Top with fresh basil before serving.

A classic mac and cheese gets even better with crispy bacon bits folded throughout, baked until the top forms a golden, slightly crisp cheese crust. It’s the kind of comfort food that never goes out of style.

The rich cheddar sauce coats every piece of elbow macaroni, while the bacon adds smoky, savory bites throughout. It’s a simple dinner that always disappears fast at the table.

Ingredients

• 12 oz elbow macaroni
• 6 slices bacon, chopped
• 3 tbsp butter
• 3 tbsp flour
• 2 1/2 cups milk
• 3 cups shredded cheddar cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Cook macaroni in salted boiling water until just shy of al dente, then drain.
2. Cook bacon in a skillet over medium heat until crispy. Remove and set aside.
3. In a saucepan, melt butter and whisk in flour, cooking 1 minute.
4. Slowly whisk in milk and cook until thickened, about 5 minutes, then stir in 2 cups cheddar until melted.
5. Combine sauce, macaroni, and most of the bacon, then transfer to a baking dish and top with remaining cheddar and bacon.
6. Bake 15-20 minutes until bubbling and golden.

Inspired by the classic Philly cheesesteak sandwich, this baked pasta combines sliced steak, sautéed onions and peppers, and melted provolone cheese with penne. It’s a hearty, satisfying dinner with a lot of familiar flavor.

The provolone melts into gooey pockets throughout the bake, echoing that classic cheesesteak experience in pasta form. It’s a fun twist that’s easy to make ahead for a busy week.

Ingredients

• 12 oz penne pasta
• 1 lb sirloin steak, thinly sliced
• 1 onion, sliced
• 1 green bell pepper, sliced
• 1 cup beef broth
• 2 tbsp flour
• 2 cups shredded provolone cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Cook penne in salted boiling water until just shy of al dente, then drain.
2. Season steak with salt and pepper. Heat olive oil in a skillet over high heat and sear steak, about 2 minutes. Remove and set aside.
3. In the same skillet, sauté onion and pepper until softened, about 5 minutes.
4. Sprinkle in flour, then slowly whisk in beef broth and simmer until thickened.
5. Combine pasta, steak, and sauce, then transfer to a baking dish and top with provolone.
6. Bake 15-20 minutes until bubbling and golden.

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