25+ Heavenly Easter Baked Pasta Recipes to Wow Your Guests

Easter is the perfect time to gather family and friends around the table for a meal that’s both comforting and delicious.

If you’re looking for a way to elevate your holiday feast, baked pasta dishes are a fantastic option.

They’re easy to prepare in advance, can be made in large batches, and offer endless possibilities for customization.

From rich, cheesy classics to lighter vegetable-filled options, there’s something for everyone.

In this blog post, we’ve curated a collection of 25+ Easter baked pasta recipes that will leave your guests raving.

Whether you’re planning a traditional meal or want to try something new, these recipes will add warmth, flavor, and a touch of comfort to your Easter table.

25+ Heavenly Easter Baked Pasta Recipes to Wow Your Guests

Baked pasta dishes are the perfect solution for a stress-free, delicious Easter meal.

With 25+ different recipes to choose from, you can mix and match flavors, textures, and ingredients to suit every guest’s preferences.

From hearty meaty pastas to light, veggie-filled options, these recipes offer something for everyone.

Plus, they’re easy to prepare in advance, allowing you to spend more time enjoying the holiday with your loved ones.

So, this Easter, skip the hassle and let these amazing baked pasta dishes be the centerpiece of your celebration.

Easter Baked Ziti with Spring Vegetables

This Easter Baked Ziti features a hearty combination of ziti pasta, creamy ricotta cheese, mozzarella, and a medley of fresh, spring vegetables like peas, asparagus, and spinach. It’s a perfect dish for Easter gatherings, offering a delicious balance of flavors and textures, while being easy to prepare and serve to a crowd.

Ingredients:

• 1 pound ziti pasta
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup fresh peas
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 cups fresh spinach, chopped
• 2 cups marinara sauce
• 2 tablespoons olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the ziti pasta according to package instructions. Drain and set aside.
3. In a large pan, heat olive oil over medium heat and sauté garlic until fragrant. Add the asparagus and cook for about 5 minutes until tender. Add the peas and spinach and cook for another 2-3 minutes until the spinach is wilted. Season with salt and pepper.
4. In a large bowl, combine the cooked pasta, sautéed vegetables, ricotta cheese, half of the mozzarella, Parmesan, and marinara sauce. Stir to combine.
5. Pour the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella cheese on top.
6. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

This Easter Baked Ziti with Spring Vegetables is a vibrant and comforting dish that brings the season’s best produce together in a satisfying and easy-to-make meal. The combination of creamy cheese, fresh vegetables, and tangy marinara makes this a crowd-pleasing option for any Easter table. Whether served as a main dish or a side, it’s sure to leave your guests coming back for more!

Baked Pasta Primavera with Lemon and Parmesan

Baked Pasta Primavera is a refreshing, zesty dish that celebrates the flavors of spring. The lemon-infused pasta, combined with an array of colorful vegetables like bell peppers, zucchini, and cherry tomatoes, offers a fresh, light option perfect for Easter. The Parmesan and breadcrumbs topping gives this dish a wonderful crunchy finish, making it an ideal springtime comfort food.

Ingredients:

• 1 pound penne pasta
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the penne pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add garlic and cook for about 1 minute until fragrant. Add the zucchini, bell peppers, and cherry tomatoes. Sauté for about 5 minutes until the vegetables are just tender.
4. In a large bowl, combine the cooked pasta, sautéed vegetables, lemon zest, lemon juice, and half of the Parmesan cheese. Season with salt and pepper.
5. Pour the mixture into a greased 9×13-inch baking dish. Top with the remaining Parmesan and panko breadcrumbs.
6. Bake for 15-20 minutes, until the top is golden and the cheese is melted.
7. Garnish with fresh parsley before serving.

This Baked Pasta Primavera is the perfect dish to brighten up your Easter celebration. The lemon and fresh vegetables give it a light, fresh flavor that complements the richness of the cheese and pasta. The crispy breadcrumb topping adds the ideal crunch, making each bite a delightful experience. It’s an easy, yet elegant way to celebrate the season with vibrant flavors and textures.

Baked Ricotta and Spinach Manicotti

Baked Ricotta and Spinach Manicotti is a rich, cheesy pasta dish that’s filled with a creamy ricotta and spinach mixture, then baked in marinara sauce and topped with melted mozzarella. This dish offers a traditional Italian twist on Easter dinner, perfect for those who love a hearty, indulgent meal that’s both comforting and flavorful.
Ingredients:

• 12 manicotti shells
• 2 cups ricotta cheese
• 1 cup cooked spinach, chopped
• 1 egg
• 1/4 teaspoon nutmeg
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the manicotti shells according to package instructions. Drain and set aside to cool.
3. In a bowl, mix together the ricotta, cooked spinach, egg, nutmeg, salt, and pepper until well combined.
4. Fill each manicotti shell with the ricotta-spinach mixture.
5. Spread a thin layer of marinara sauce in the bottom of a greased 9×13-inch baking dish. Arrange the stuffed manicotti shells on top of the sauce.
6. Pour the remaining marinara sauce over the stuffed shells and sprinkle with Parmesan and mozzarella cheese.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is golden and bubbly.
8. Garnish with fresh basil before serving.

Baked Ricotta and Spinach Manicotti is a decadent dish that adds an Italian flair to your Easter feast. The creamy ricotta and spinach filling is rich and comforting, while the marinara sauce and melted mozzarella create the perfect balance of flavors. It’s an indulgent, satisfying dish that pairs well with a crisp salad and garlic bread, making it a timeless choice for any special occasion. This dish is sure to impress your guests with its flavor and heartiness.

Easter Baked Shells with Ham and Peas

This Easter Baked Shells with Ham and Peas dish combines the comforting elements of a classic baked pasta with the savory richness of ham and the sweetness of peas. The shells are filled with a creamy mixture of ricotta and Parmesan, then topped with a rich bechamel sauce and baked to perfection. This is a wonderful dish for Easter, as it can be made in advance and easily reheated, making it ideal for a family gathering.

Ingredients:

• 1 pound large pasta shells
• 2 cups diced cooked ham
• 1 cup fresh peas
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cups bechamel sauce (recipe below)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

For Bechamel Sauce:

• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• Salt and pepper to taste
• A pinch of nutmeg

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions. Drain and set aside.
3. For the bechamel sauce, melt butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute until golden. Slowly add the milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and a pinch of nutmeg.
4. In a large bowl, mix together the ricotta, Parmesan, cooked ham, and peas. Season with salt and pepper.
5. Stuff each cooked pasta shell with the ham and pea mixture.
6. Spread a thin layer of bechamel sauce on the bottom of a greased 9×13-inch baking dish. Arrange the stuffed shells on top of the sauce. Pour the remaining bechamel sauce over the shells.
7. Bake for 20-25 minutes until the sauce is bubbling and the top is golden.
8. Garnish with fresh parsley before serving.

Easter Baked Shells with Ham and Peas is an excellent choice for a comforting yet slightly elevated dish for Easter dinner. The creamy ricotta and bechamel pair beautifully with the savory ham and sweet peas, making this a flavorful and balanced option. It’s a fantastic dish that can be made ahead of time, allowing you to focus on other aspects of your meal. Your guests will love the hearty, satisfying combination of flavors in each bite.

Baked Lasagna with Ricotta, Mushrooms, and Spring Herbs

This Baked Lasagna with Ricotta, Mushrooms, and Spring Herbs offers a lighter, more fragrant twist on the traditional lasagna. Using fresh spring herbs like basil, thyme, and parsley, along with earthy mushrooms and a creamy ricotta filling, this dish is perfect for an Easter celebration. The rich tomato sauce and melted mozzarella make it both comforting and refreshing for the season.

Ingredients:

• 12 lasagna noodles
• 2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cups fresh mozzarella cheese, shredded
• 2 cups marinara sauce
• 1 cup mushrooms, sliced
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 2 teaspoons fresh thyme
• 1 teaspoon fresh basil, chopped
• 1 teaspoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat and sauté onions and garlic until softened. Add the mushrooms and cook until browned, about 5-7 minutes. Add thyme, basil, parsley, salt, and pepper, and stir to combine.
4. In a bowl, mix the ricotta cheese with Parmesan cheese.
5. Spread a thin layer of marinara sauce on the bottom of a greased 9×13-inch baking dish. Layer lasagna noodles on top. Spread some of the ricotta mixture over the noodles, followed by a layer of sautéed mushrooms, more marinara sauce, and a sprinkle of mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella on top.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
7. Let it cool for a few minutes before serving.

This Baked Lasagna with Ricotta, Mushrooms, and Spring Herbs brings a delightful, seasonal freshness to the classic lasagna. The earthy mushrooms paired with fragrant herbs add a depth of flavor that complements the richness of the cheeses. It’s a perfect dish for Easter, providing comfort with a touch of elegance. The layers of cheese, tomato sauce, and perfectly cooked noodles come together in a way that feels both hearty and light, making it a dish your guests will adore.

Baked Pasta with Lemon Ricotta and Shrimp

This Baked Pasta with Lemon Ricotta and Shrimp is an elegant, fresh twist on baked pasta, perfect for Easter or spring gatherings. The lemon-infused ricotta provides a refreshing contrast to the richness of the shrimp and cheese, while the pasta absorbs all the zesty flavors. It’s a simple yet impressive dish that’s sure to please seafood lovers and pasta enthusiasts alike.

Ingredients:

• 1 pound penne pasta
• 1 pound large shrimp, peeled and deveined
• 2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil or parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the penne pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the shrimp, seasoning with salt and pepper. Cook until shrimp are pink and cooked through, about 3-4 minutes.
4. In a bowl, combine the ricotta cheese, Parmesan cheese, lemon zest, and lemon juice. Stir to combine.
5. In a large bowl, mix the cooked pasta, shrimp, and lemon ricotta mixture. Season with additional salt and pepper if needed.
6. Pour the mixture into a greased 9×13-inch baking dish. Bake for 15-20 minutes, until the cheese is melted and the top is slightly golden.
7. Garnish with fresh basil or parsley before serving.

Baked Pasta with Lemon Ricotta and Shrimp is a light, flavorful dish that combines the richness of shrimp with the refreshing citrus notes of lemon. The ricotta adds a creamy texture, while the Parmesan gives it a savory depth. This dish is a great way to celebrate Easter with a seafood-inspired twist, perfect for those who want a light yet satisfying option. It’s easy to prepare, full of bright flavors, and sure to impress any guests at your table.

Baked Pasta with Pesto and Roasted Tomatoes

This Baked Pasta with Pesto and Roasted Tomatoes is a vibrant and flavorful dish that brings together the earthy taste of basil pesto with sweet roasted tomatoes, creating a comforting yet fresh meal for Easter. The pasta is coated in a creamy pesto sauce, baked with melted mozzarella, and topped with caramelized tomatoes that add an irresistible depth of flavor. This dish is perfect for those who love a combination of bright, herbaceous flavors and rich textures.

Ingredients:

• 1 pound fusilli or penne pasta
• 2 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup basil pesto (store-bought or homemade)
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions. Drain and set aside.
3. Place the cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 15-20 minutes, until the tomatoes are soft and slightly caramelized.
4. In a large bowl, combine the cooked pasta with pesto and ricotta cheese. Mix well to coat the pasta evenly.
5. Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle with shredded mozzarella and Parmesan cheese.
6. Top with roasted tomatoes.
7. Bake for 15-20 minutes until the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

This Baked Pasta with Pesto and Roasted Tomatoes offers a deliciously herbaceous and savory twist on traditional baked pasta. The combination of rich pesto, creamy ricotta, and melted mozzarella brings together a perfect balance of flavors and textures. Roasting the tomatoes intensifies their sweetness, which contrasts beautifully with the rich, creamy pasta. It’s a wonderful dish for Easter, celebrating fresh ingredients in a comforting and easy-to-make meal that everyone will enjoy.

Easter Baked Manicotti with Artichokes and Goat Cheese

Easter Baked Manicotti with Artichokes and Goat Cheese is a unique and flavorful twist on the traditional manicotti. The filling features tangy goat cheese, creamy ricotta, and marinated artichokes, creating a savory, Mediterranean-inspired filling. Topped with marinara sauce and a generous amount of melted mozzarella, this dish is a perfect balance of creamy, tangy, and rich flavors, making it a great option for an Easter dinner.

Ingredients:

• 12 manicotti shells
• 1 cup goat cheese, crumbled
• 1 cup ricotta cheese
• 1 jar marinated artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 2 cups marinara sauce
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the manicotti shells according to package instructions. Drain and set aside.
3. In a bowl, combine the goat cheese, ricotta, chopped artichokes, and garlic. Season with salt and pepper and mix until well combined.
4. Stuff each manicotti shell with the cheese and artichoke mixture.
5. Spread a thin layer of marinara sauce on the bottom of a greased 9×13-inch baking dish. Arrange the stuffed manicotti shells on top of the sauce.
6. Pour the remaining marinara sauce over the shells and sprinkle with shredded mozzarella and Parmesan cheese.
7. Cover with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is golden and bubbly.
8. Garnish with fresh basil before serving.

Easter Baked Manicotti with Artichokes and Goat Cheese is a flavorful and sophisticated twist on the classic manicotti dish. The combination of creamy goat cheese, ricotta, and tangy artichokes makes this filling unique and delicious. The marinara sauce and melted cheese bring everything together, creating a comforting, savory meal that’s perfect for Easter. This dish is a fantastic option for those who want to add a Mediterranean flair to their Easter celebration, offering a rich yet balanced flavor profile that is sure to impress your guests.

Baked Pasta with Lemon and Spinach Ricotta

This Baked Pasta with Lemon and Spinach Ricotta combines the creaminess of ricotta cheese with the freshness of spinach and the bright tang of lemon. The pasta is baked to perfection with a touch of Parmesan and mozzarella, creating a dish that is both light and comforting—ideal for an Easter celebration. The citrusy flavor adds a refreshing twist that complements the richness of the cheese, making this a flavorful dish for spring.

Ingredients:

• 1 pound rigatoni or penne pasta
• 2 cups ricotta cheese
• 1 cup spinach, cooked and chopped
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the spinach and cook for another 2-3 minutes, stirring to combine.
4. In a bowl, combine the ricotta cheese, Parmesan cheese, lemon zest, and lemon juice. Add the cooked spinach mixture and stir to combine. Season with salt and pepper.
5. Toss the cooked pasta with the ricotta and spinach mixture.
6. Transfer the mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella cheese.
7. Bake for 20-25 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh parsley before serving.

Conclusion:
Baked Pasta with Lemon and Spinach Ricotta is a light yet satisfying dish that’s perfect for Easter. The bright lemon flavor adds a refreshing touch to the creamy ricotta and spinach filling, creating a balance of richness and freshness. The melted mozzarella and Parmesan on top add the perfect amount of cheesiness, while the spinach provides a lovely burst of color and flavor. This dish is simple to prepare but feels elegant and celebratory, making it a great addition to your Easter meal.

Baked Pasta with Prosciutto, Ricotta, and Peas

Baked Pasta with Prosciutto, Ricotta, and Peas is a deliciously savory dish that combines the rich flavors of prosciutto and creamy ricotta with the sweetness of fresh peas. This dish is perfect for Easter, offering a comforting yet refined option with a beautiful balance of flavors. The pasta is baked with a hearty ricotta filling, complemented by prosciutto and peas, and topped with golden mozzarella for a delightful texture.

Ingredients:

• 1 pound rigatoni or ziti pasta
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup fresh peas
• 4 ounces prosciutto, sliced into strips
• 2 cups shredded mozzarella cheese
• 1 cup heavy cream
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil or parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant. Add the prosciutto and cook for 2-3 minutes until crispy.
4. Add the peas to the skillet and cook for another 2-3 minutes. Remove from heat.
5. In a bowl, combine ricotta cheese, Parmesan cheese, and heavy cream. Stir until smooth and season with salt and pepper.
6. In a large bowl, mix the cooked pasta with the ricotta mixture, then fold in the prosciutto and peas.
7. Transfer the mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella cheese.
8. Bake for 20-25 minutes until the cheese is melted and bubbly.
9. Garnish with fresh basil or parsley before serving.

This Baked Pasta with Prosciutto, Ricotta, and Peas is a flavorful and comforting dish that’s perfect for Easter gatherings. The combination of creamy ricotta, savory prosciutto, and sweet peas creates a beautiful harmony of tastes, while the mozzarella adds a rich, gooey texture. It’s an elegant yet easy-to-make dish that will impress your guests and add a touch of sophistication to your holiday meal.

Baked Pasta with Roasted Garlic, Spinach, and Feta

Baked Pasta with Roasted Garlic, Spinach, and Feta is a Mediterranean-inspired dish that combines the savory flavors of roasted garlic with the brightness of fresh spinach and the tanginess of feta cheese. It’s a lighter, flavorful alternative to traditional baked pasta dishes, perfect for an Easter feast. The blend of roasted garlic and feta gives this dish a rich, savory flavor that’s balanced by the freshness of the spinach.

Ingredients:

• 1 pound pasta (penne, rigatoni, or shells)
• 1 bulb garlic, roasted
• 4 cups fresh spinach
• 1 cup crumbled feta cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh oregano or basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roast the garlic: cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and bake for 30-35 minutes until soft. Once cool, squeeze the garlic cloves out of the skin.
3. Cook the pasta according to package instructions. Drain and set aside.
4. In a large pan, heat olive oil over medium heat. Add the spinach and cook until wilted, about 2-3 minutes.
5. In a large bowl, combine the cooked pasta, roasted garlic, cooked spinach, marinara sauce, and crumbled feta. Season with salt and pepper.
6. Transfer the mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella cheese.
7. Bake for 20-25 minutes until the cheese is melted and bubbly.
8. Garnish with fresh oregano or basil before serving.

Baked Pasta with Roasted Garlic, Spinach, and Feta is a delightful, Mediterranean-inspired dish that offers fresh, robust flavors with every bite. The roasted garlic adds a sweetness to the pasta, while the spinach and feta provide a bright and tangy contrast. The mozzarella ties it all together with a creamy, melted texture. It’s an ideal choice for Easter, providing a flavorful and slightly lighter option among heavier dishes while still being incredibly satisfying.

Baked Pasta with Chicken, Broccoli, and Alfredo Sauce

Baked Pasta with Chicken, Broccoli, and Alfredo Sauce is a comforting, creamy pasta dish that combines tender chicken, crisp broccoli, and a rich, velvety Alfredo sauce. It’s an easy-to-make, family-friendly dish that’s perfect for Easter or any special gathering. The creamy sauce is balanced by the freshness of the broccoli, while the chicken adds a hearty element to the dish.

Ingredients:

• 1 pound pasta (penne or rigatoni)
• 2 cups cooked chicken, shredded or diced
• 2 cups broccoli florets, blanched
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions. Drain and set aside.
3. In a large pan, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add the heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook for 2-3 minutes until the sauce thickens. Season with salt and pepper.
4. In a large bowl, combine the cooked pasta, chicken, broccoli, and Alfredo sauce. Mix well.
5. Transfer the mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella cheese.
6. Bake for 20-25 minutes until the cheese is melted and bubbly.
7. Garnish with fresh parsley before serving.

Baked Pasta with Chicken, Broccoli, and Alfredo Sauce is a rich, comforting dish that’s perfect for an Easter meal. The creamy Alfredo sauce pairs beautifully with the tender chicken and broccoli, creating a satisfying, well-rounded dish. This pasta bake is sure to be a crowd-pleaser, with its combination of creamy cheese, hearty chicken, and fresh vegetables. It’s an easy-to-make and indulgent dish that’s sure to make your Easter meal extra special.

Baked Pasta with Sweet Potatoes, Sage, and Brown Butter

Baked Pasta with Sweet Potatoes, Sage, and Brown Butter is a warm and earthy dish perfect for Easter. The roasted sweet potatoes provide a subtle sweetness, while crispy sage leaves and nutty brown butter create layers of rich, complex flavor. Combined with pasta and a generous sprinkle of cheese, this is a comforting and seasonal dish that highlights the best of spring ingredients.

Ingredients:

• 1 pound rigatoni or penne pasta
• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup unsalted butter
• 1/4 cup fresh sage leaves
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Olive oil for roasting
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes, or until soft and caramelized.
3. While the sweet potatoes roast, cook the pasta according to package instructions. Drain and set aside.
4. In a pan, melt the butter over medium heat. Once the butter begins to foam, add the sage leaves. Continue cooking until the butter turns golden brown, about 5 minutes. Remove from heat.
5. In a large bowl, combine the cooked pasta, roasted sweet potatoes, and browned butter with sage. Add the nutmeg, Parmesan cheese, and mozzarella, and toss to combine.
6. Transfer the mixture to a greased 9×13-inch baking dish. Top with additional Parmesan and mozzarella cheese.
7. Bake for 15-20 minutes until the cheese is melted and bubbly.
8. Garnish with fresh thyme if desired before serving.

Baked Pasta with Sweet Potatoes, Sage, and Brown Butter is a rich, flavorful dish that’s perfect for an Easter meal. The sweetness of the roasted sweet potatoes complements the savory flavors of the browned butter and crispy sage, creating a unique and memorable pasta bake. The nutmeg adds a hint of warmth, and the cheese brings everything together in a gooey, comforting bite. This dish is ideal for those seeking something a little different but equally indulgent and satisfying.

Baked Pasta with Lemon Ricotta and Zucchini

Baked Pasta with Lemon Ricotta and Zucchini is a bright and refreshing take on baked pasta, perfect for celebrating Easter with the season’s best produce. The lemony ricotta filling complements the delicate flavor of sautéed zucchini, while the cheesy top layer adds a delightful crust. This dish is a great way to include vegetables in a festive meal while still delivering the comfort of a baked pasta dish.

Ingredients:

• 1 pound penne or shells pasta
• 2 medium zucchinis, sliced
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the zucchini and cook until softened, about 5 minutes. Season with salt and pepper.
4. In a large bowl, mix the ricotta cheese, Parmesan cheese, mozzarella, lemon zest, lemon juice, and heavy cream. Add the sautéed zucchini and toss to combine.
5. Mix the cooked pasta with the ricotta and zucchini mixture.
6. Transfer the pasta to a greased 9×13-inch baking dish. Top with additional mozzarella and Parmesan cheese.
7. Bake for 20-25 minutes until the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

Baked Pasta with Lemon Ricotta and Zucchini is a light yet comforting dish that’s perfect for springtime. The fresh lemon flavor adds a refreshing twist to the creamy ricotta and mozzarella, while the sautéed zucchini provides a nice balance of texture and flavor. This dish is a great way to incorporate vegetables into your Easter meal while still enjoying the warmth and heartiness of a baked pasta dish. It’s a wonderful choice for those looking for a lighter, vegetable-packed alternative to traditional pasta bakes.

Baked Pasta with Spinach, Ricotta, and Pinenuts

Baked Pasta with Spinach, Ricotta, and Pine Nuts is a vibrant and flavorful dish, ideal for Easter when you want something comforting yet fresh. The creamy ricotta cheese pairs wonderfully with the earthy spinach, while toasted pine nuts add a delightful crunch and depth of flavor. Baked with mozzarella and Parmesan, this dish becomes an irresistible comfort food with a touch of sophistication.

Ingredients:

• 1 pound pasta (rigatoni or shells)
• 4 cups fresh spinach
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add spinach and cook until wilted, about 3 minutes. Season with salt and pepper.
4. In a small pan, toast the pine nuts over medium heat for 2-3 minutes, shaking the pan often, until golden brown.
5. In a large bowl, mix the cooked pasta with ricotta cheese, Parmesan, sautéed spinach, and half of the toasted pine nuts.
6. Transfer the mixture to a greased 9×13-inch baking dish and top with shredded mozzarella cheese.
7. Bake for 20-25 minutes until the cheese is melted and bubbly.
8. Garnish with the remaining toasted pine nuts and fresh parsley before serving.

Baked Pasta with Spinach, Ricotta, and Pine Nuts is a wonderfully balanced dish that brings together creamy, nutty, and savory flavors. The spinach and ricotta create a rich, comforting base, while the toasted pine nuts provide a satisfying crunch and an extra layer of flavor. It’s a great option for Easter, offering a fresh, vegetarian-friendly choice that still feels indulgent. The combination of cheese, pasta, and spinach makes for a deliciously hearty meal that will be a hit at any gathering.

Note: More recipes are coming soon!