33+ Irresistible Italian Baked Pasta Recipes for Family Dinners

If you’re a fan of hearty, comforting Italian cuisine, then you know that few dishes can compete with the warmth and richness of baked pasta.

From cheesy lasagnas to creamy baked ziti, the possibilities are endless when it comes to creating mouthwatering pasta dishes that are perfect for family dinners or special occasions.

In this article, we’ve rounded up 33+ irresistible Italian baked pasta recipes that showcase the variety and depth of traditional and modern Italian baking.

Whether you’re craving a meaty marinara, a veggie-packed delight, or something with a bit of spice, there’s a baked pasta recipe here to suit every taste.

Let’s dive into the world of cheesy, saucy, and satisfying pasta bakes!

33+ Irresistible Italian Baked Pasta Recipes for Family Dinners

Baked pasta is a timeless Italian favorite that brings comfort and satisfaction to any table.

With the variety of flavors and ingredients available, there’s a baked pasta recipe to suit any craving—from rich and meaty classics to lighter, vegetarian options.

These 33+ recipes offer endless possibilities for easy, crowd-pleasing meals that can be customized to your preferences.

Whether you’re feeding a large group or preparing a cozy dinner for yourself, these Italian baked pasta dishes will transport you straight to Italy with every bite.

So, grab your favorite pasta, your ingredients, and start baking these delicious recipes for an unforgettable Italian feast.

Baked Ziti with Ricotta and Mozzarella

This comforting baked ziti dish features hearty pasta coated in a rich marinara sauce, combined with creamy ricotta and melted mozzarella. It’s perfect for family dinners or gatherings, offering a delicious, filling meal with a nice balance of flavors. The crispy, golden top is the perfect finish to this classic Italian recipe.

Ingredients:

• 1 lb ziti pasta
• 3 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 2 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the ziti according to the package directions until al dente. Drain and set aside.
3. In a large mixing bowl, combine the marinara sauce, ricotta cheese, half of the mozzarella, Parmesan, oregano, garlic powder, salt, and pepper.
4. Add the cooked ziti to the sauce mixture and toss to coat the pasta evenly.
5. Pour the pasta mixture into a greased 9×13-inch baking dish and top with the remaining mozzarella and chopped fresh basil.
6. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
7. Let the baked ziti sit for a few minutes before serving.

Baked Ziti with Ricotta and Mozzarella is a great choice for an easy and satisfying Italian meal. The creamy ricotta and melty mozzarella elevate the pasta, while the marinara sauce brings everything together. This dish is simple enough for a weeknight but delicious enough for special occasions. Its gooey, cheesy texture and savory flavors are sure to please everyone at the table.

Classic Baked Pasta alla Puttanesca

Baked Pasta alla Puttanesca is a bold and flavorful Italian dish featuring pasta baked in a savory tomato sauce with olives, capers, garlic, and anchovies. The tangy, briny flavors meld perfectly with the pasta and cheese, offering a satisfying and unique twist on traditional baked pasta dishes.

Ingredients:

• 1 lb penne or rigatoni pasta
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 cup Kalamata olives, pitted and chopped
• 2 tbsp capers
• 3 anchovy fillets, chopped
• 1 can (28 oz) crushed tomatoes
• 1/2 tsp red pepper flakes
• 1/2 tsp dried oregano
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta in salted water according to package instructions until al dente. 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.
4. Stir in the olives, capers, and anchovies, cooking for another 2-3 minutes.
5. Add the crushed tomatoes, red pepper flakes, oregano, salt, and pepper. Simmer the sauce for 10 minutes, stirring occasionally.
6. In a large mixing bowl, combine the cooked pasta with the sauce mixture. Stir in half of the mozzarella cheese.
7. Transfer the pasta mixture to a greased baking dish and top with the remaining mozzarella and Parmesan.
8. Bake for 20 minutes, or until the cheese is melted and golden. Let it rest for a few minutes before serving.

Classic Baked Pasta alla Puttanesca offers a punch of flavor with its briny olives, capers, and anchovies, perfectly balanced by the richness of the mozzarella and Parmesan. This dish stands out from other baked pasta recipes due to its vibrant and slightly salty taste, making it a great option for those looking for something a bit different. It’s a wonderful choice for a casual dinner or a crowd-pleasing gathering.

Baked Lasagna with Sausage and Ricotta

Baked Lasagna with Sausage and Ricotta is a deliciously hearty dish featuring layers of pasta, savory sausage, rich ricotta, and a flavorful marinara sauce. Topped with a melty mozzarella blanket, this lasagna is the ultimate comfort food, perfect for feeding a family or hosting a special occasion.

Ingredients:

• 12 lasagna noodles
• 1 lb Italian sausage, casing removed
• 3 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tbsp fresh parsley, chopped
• 1/2 tsp garlic powder
• 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 large skillet, cook the sausage over medium heat, breaking it apart as it cooks, until browned and cooked through. Drain excess fat.
4. Add the marinara sauce to the sausage and simmer for 10 minutes.
5. In a separate bowl, mix the ricotta cheese, egg, half of the Parmesan, garlic powder, parsley, salt, and pepper.
6. In a 9×13-inch baking dish, spread a thin layer of the sausage marinara sauce. Place a layer of lasagna noodles over the sauce.
7. Spread a layer of the ricotta mixture over the noodles, followed by more sausage sauce, and then a sprinkle of mozzarella.
8. Repeat the layering process until all ingredients are used, ending with a layer of mozzarella and the remaining Parmesan on top.
9. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the top is golden and bubbly.
10. Let the lasagna cool for 10 minutes before slicing and serving.

This Baked Lasagna with Sausage and Ricotta offers layers of rich, satisfying flavors that make it the ultimate Italian comfort food. The savory sausage pairs wonderfully with the creamy ricotta, and the mozzarella provides the perfect melt. Whether you’re serving it for a special occasion or a family dinner, this lasagna is sure to become a favorite. Its indulgent texture and bold flavors are the hallmark of classic Italian cooking.

Baked Penne with Pesto and Sun-Dried Tomatoes

Baked Penne with Pesto and Sun-Dried Tomatoes is a vibrant and aromatic pasta dish that combines the richness of pesto with the sweetness of sun-dried tomatoes, creating a delightful flavor profile. The pasta is baked to perfection, resulting in a satisfying, cheesy dish that’s perfect for a comforting dinner or a unique twist on traditional baked pasta.

Ingredients:

• 1 lb penne pasta
• 1/2 cup pesto (store-bought or homemade)
• 1/2 cup sun-dried tomatoes, chopped
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts (optional)
• 1 tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the penne pasta in salted water according to package instructions until al dente. Drain and set aside.
3. In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute. Add the sun-dried tomatoes and cook for another 2 minutes.
4. In a large mixing bowl, combine the cooked pasta, pesto, sun-dried tomatoes, half of the mozzarella, and half of the Parmesan cheese. Stir until well combined.
5. Transfer the mixture to a greased 9×13-inch baking dish and top with the remaining mozzarella and Parmesan. Sprinkle with pine nuts, if using.
6. Bake for 20-25 minutes, or until the cheese is melted and golden.
7. Garnish with fresh basil before serving.

Baked Penne with Pesto and Sun-Dried Tomatoes is a refreshing and flavorful dish that brings together the earthy taste of pesto and the tangy sweetness of sun-dried tomatoes. The baking process enhances the flavors, creating a crispy top while keeping the pasta tender. It’s an ideal choice for a meatless meal, and its bright colors and rich flavors will make it a hit at any gathering or dinner table.

Baked Spaghetti Carbonara

Baked Spaghetti Carbonara is a twist on the traditional carbonara, combining creamy eggs, crispy pancetta, and Parmesan cheese with baked spaghetti for a comforting, hearty dish. The indulgent flavors are perfectly balanced, and the baking process adds a nice crispiness to the top, creating a savory and satisfying meal.

Ingredients:

• 1 lb spaghetti
• 4 oz pancetta, diced
• 2 large eggs
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 tsp black pepper
• Salt to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the spaghetti in salted water according to package instructions until al dente. Drain and set aside.
3. In a skillet, heat olive oil over medium heat and cook the pancetta until crispy, about 4-5 minutes. Remove from heat and set aside.
4. In a mixing bowl, whisk together the eggs, heavy cream, Parmesan cheese, black pepper, and salt.
5. Add the cooked spaghetti and pancetta to the egg mixture, stirring gently to coat the pasta evenly.
6. Transfer the pasta mixture to a greased 9×13-inch baking dish and bake for 15-20 minutes, or until the top is golden and slightly crispy.
7. Garnish with fresh parsley and serve immediately.

Baked Spaghetti Carbonara is a delightful version of the classic Italian dish, offering all the creamy, cheesy goodness with a crispy, baked texture. The pancetta provides the perfect salty bite, while the creamy egg mixture ensures each bite is rich and decadent. This dish is perfect for those who love comfort food with an elegant twist, and it’s sure to become a favorite at family dinners or casual gatherings.

Baked Eggplant Parmesan

Baked Eggplant Parmesan is a lighter and healthier take on the traditional fried version, yet it still delivers all the rich, comforting flavors you crave. Tender slices of eggplant are coated in breadcrumbs and baked to crispy perfection, then layered with marinara sauce and melted mozzarella for a dish that’s sure to please vegetarians and meat-eaters alike.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup breadcrumbs
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil spray

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Sprinkle the eggplant slices with salt and let them sit for 15 minutes to draw out excess moisture. Pat dry with a paper towel.
3. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with oregano, salt, and pepper.
4. Dip each eggplant slice into the flour, followed by the egg, and then coat with breadcrumbs. Place the coated slices on a greased baking sheet.
5. Lightly spray the eggplant slices with olive oil and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
6. In a greased 9×13-inch baking dish, spread a thin layer of marinara sauce. Layer the baked eggplant slices on top, followed by more marinara sauce and a sprinkle of mozzarella and Parmesan cheese.
7. Repeat the layers until all ingredients are used.
8. Bake for an additional 15 minutes, or until the cheese is melted and bubbly.
9. Let the dish cool for 5 minutes before serving.

Baked Eggplant Parmesan provides the same satisfying flavors of the classic dish but with less grease and more wholesome ingredients. The crispy, baked eggplant slices offer the perfect texture, while the rich marinara sauce and melty cheese provide a comforting finish. This dish is a fantastic option for a hearty, vegetarian meal, and it’s sure to be a hit with both eggplant lovers and skeptics alike. Serve it with a side of pasta or a simple green salad for a complete meal.

Baked Pasta with Chicken, Spinach, and Alfredo Sauce

Baked Pasta with Chicken, Spinach, and Alfredo Sauce is a rich and creamy dish that combines tender chicken, fresh spinach, and a luxurious homemade Alfredo sauce. Baked to perfection with a crispy, golden cheese crust, this dish offers a comforting and indulgent take on baked pasta with a burst of flavor from the spinach and a satisfying texture from the chicken.

Ingredients:

• 1 lb rigatoni pasta
• 2 cups cooked chicken, shredded
• 2 cups fresh spinach, chopped
• 3 cups Alfredo sauce (store-bought or homemade)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil (for sautéing spinach)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the rigatoni pasta in salted water according to package instructions until al dente. Drain and set aside.
3. In a skillet, heat olive oil over medium heat and sauté the spinach for about 2-3 minutes until wilted. Set aside.
4. In a large mixing bowl, combine the cooked pasta, shredded chicken, sautéed spinach, Alfredo sauce, garlic powder, nutmeg, salt, and pepper. Stir until everything is well-coated.
5. Transfer the mixture to a greased 9×13-inch baking dish. Top with the shredded mozzarella and Parmesan cheeses.
6. Bake for 20-25 minutes, or until the cheese is melted and golden brown.
7. Let the dish sit for 5 minutes before serving.

Baked Pasta with Chicken, Spinach, and Alfredo Sauce is a decadent and satisfying dish that is perfect for both weeknight dinners and special occasions. The rich, creamy Alfredo sauce complements the tender chicken and fresh spinach, while the cheese adds a gooey, golden finish. This comforting recipe is a great way to sneak some greens into a cheesy, indulgent meal that the whole family will love.

Baked Tortellini with Marinara and Mozzarella

Baked Tortellini with Marinara and Mozzarella is an easy, yet comforting dish that showcases tender cheese-filled tortellini in a rich marinara sauce, topped with plenty of melted mozzarella cheese. This dish is a perfect weeknight meal or crowd-pleasing option for gatherings, offering bold Italian flavors with minimal effort.

Ingredients:

• 1 lb refrigerated cheese tortellini
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the tortellini according to package instructions. Drain and set aside.
3. In a large mixing bowl, combine the cooked tortellini with marinara sauce, half of the mozzarella cheese, Parmesan cheese, garlic powder, dried basil, salt, and pepper.
4. Transfer the tortellini mixture into a greased 9×13-inch baking dish.
5. Top with the remaining mozzarella cheese and sprinkle with a bit of dried basil for extra flavor.
6. Bake for 20 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

Baked Tortellini with Marinara and Mozzarella is a simple yet flavorful dish that’s sure to satisfy. The tender tortellini combined with the tangy marinara sauce and gooey mozzarella creates a comforting, cheesy dish that’s perfect for a busy weeknight. It’s a family favorite that requires minimal prep but offers maximum flavor, making it ideal for anyone looking for an easy, hearty Italian meal.

Baked Gnocchi with Tomato and Basil

Baked Gnocchi with Tomato and Basil is a delightful and comforting dish that pairs pillowy gnocchi with a flavorful tomato sauce, fresh basil, and a gooey cheese topping. This easy-to-make dish is perfect for anyone craving an Italian-inspired meal that feels both indulgent and fresh, with every bite bursting with flavor.

Ingredients:

• 1 lb potato gnocchi (store-bought or homemade)
• 3 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the gnocchi in salted water according to package instructions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat and simmer the marinara sauce for 5 minutes to enhance its flavors. Season with salt, pepper, and oregano.
4. In a large mixing bowl, combine the cooked gnocchi with the marinara sauce. Stir in half of the mozzarella cheese and fresh basil.
5. Transfer the gnocchi mixture to a greased 9×13-inch baking dish.
6. Top with the remaining mozzarella and Parmesan cheese.
7. Bake for 20-25 minutes, or until the cheese is melted and golden.
8. Garnish with extra fresh basil before serving.

Baked Gnocchi with Tomato and Basil offers a perfect balance of rich, cheesy goodness and the freshness of basil and tomatoes. The gnocchi absorbs the flavorful marinara sauce while maintaining its soft, pillowy texture, and the melted cheese adds the perfect finishing touch. This dish is a deliciously satisfying comfort food that feels light yet indulgent, making it a great option for any night of the week.

Baked Ziti with Sausage and Ricotta

Baked Ziti with Sausage and Ricotta is a hearty, flavorful dish that combines ziti pasta with savory Italian sausage, creamy ricotta cheese, and a rich marinara sauce. The baked ziti is topped with a generous layer of melted mozzarella and Parmesan, creating a golden, crispy crust that contrasts perfectly with the tender, cheesy interior. This dish is perfect for feeding a crowd or enjoying a comforting meal with family.

Ingredients:

• 1 lb ziti pasta
• 1 lb Italian sausage, casings removed
• 3 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp red pepper flakes (optional)
• 1 tsp dried oregano
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the ziti pasta in salted water according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the sausage over medium heat until browned, breaking it apart as it cooks. Add the garlic and cook for an additional minute until fragrant.
4. Stir in the marinara sauce, red pepper flakes (if using), oregano, salt, and pepper. Simmer for 5-10 minutes.
5. In a large mixing bowl, combine the cooked pasta, ricotta cheese, and half of the mozzarella and Parmesan cheeses.
6. Add the sausage and marinara sauce mixture and stir until everything is well-coated.
7. Transfer the mixture into a greased 9×13-inch baking dish. Top with the remaining mozzarella and Parmesan cheeses.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh basil and serve hot.

Baked Ziti with Sausage and Ricotta is the perfect balance of savory, cheesy, and hearty flavors. The addition of Italian sausage adds richness and depth to the dish, while the creamy ricotta and gooey mozzarella create the perfect texture. This comforting pasta bake is ideal for family dinners, gatherings, or meal prep, and it’s sure to please everyone at the table.

Baked Rigatoni with Meatballs and Marinara

Baked Rigatoni with Meatballs and Marinara is a comforting Italian dish that takes classic spaghetti and meatballs to the next level. This hearty meal features large rigatoni pasta tubes stuffed with rich meatballs and marinara sauce, all topped with a blanket of melted mozzarella. Baked to perfection, this dish delivers a satisfying, cheesy, and meaty experience with every bite.

Ingredients:

• 1 lb rigatoni pasta
• 1 lb ground beef or pork (or a combination)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the rigatoni pasta in salted water until al dente. Drain and set aside.
3. In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, oregano, salt, and pepper. Mix until well combined.
4. Roll the mixture into meatballs (about 1 1/2 inches in diameter) and heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, about 8-10 minutes.
5. In a large baking dish, layer the cooked rigatoni pasta, followed by marinara sauce, meatballs, and mozzarella cheese. Repeat layers as necessary.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh parsley and serve hot.

Baked Rigatoni with Meatballs and Marinara offers a satisfying twist on the classic spaghetti and meatballs. The rigatoni pasta provides a hearty base that perfectly holds the rich marinara and tender meatballs. The melted mozzarella cheese on top adds a layer of gooey, cheesy goodness that makes each bite irresistible. This dish is a great choice for family meals and gatherings, bringing comfort and joy to any table.

Baked Lasagna with Beef and Bechamel Sauce

Baked Lasagna with Beef and Bechamel Sauce is a luxurious version of the classic lasagna. Instead of traditional ricotta or cottage cheese, this recipe uses a creamy bechamel sauce, which creates a rich, velvety texture that perfectly complements the savory beef and marinara sauce layers. This dish is perfect for special occasions or when you want to enjoy a comforting, crowd-pleasing meal.

Ingredients:

• 12 lasagna noodles
• 1 lb ground beef
• 2 cups marinara sauce
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 cups béchamel sauce (made from 1/2 cup butter, 1/2 cup flour, 2 cups milk, and a pinch of nutmeg)
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

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, cook the ground beef over medium heat until browned. Drain excess fat and stir in the marinara sauce, basil, salt, and pepper. Simmer for 10 minutes.
4. In a saucepan, prepare the bechamel sauce by melting the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Slowly add the milk while whisking continuously until the sauce thickens. Add a pinch of nutmeg, salt, and pepper to taste.
5. In a greased 9×13-inch baking dish, layer the cooked noodles, beef sauce, bechamel sauce, and mozzarella cheese. Repeat the layers and finish with a generous amount of mozzarella and Parmesan cheese on top.
6. Bake for 30-35 minutes, or until the cheese is golden and bubbly.
7. Let the lasagna sit for 10 minutes before serving. Garnish with fresh parsley.

Baked Lasagna with Beef and Bechamel Sauce is a rich and indulgent version of the beloved classic. The creamy bechamel sauce adds a level of sophistication and smooth texture, while the hearty beef and marinara create a flavorful contrast. This lasagna is the ultimate comfort food, perfect for family dinners, special occasions, or when you want to impress your guests with an elevated take on a timeless dish.

Baked Pasta Primavera with Pesto

Baked Pasta Primavera with Pesto combines fresh, colorful vegetables with pasta and a vibrant basil pesto sauce. This dish is baked until the flavors meld and the top is golden and crispy, creating a satisfying vegetarian meal. It’s perfect for spring or summer but can be enjoyed year-round as a light yet filling Italian-inspired dinner.

Ingredients:

• 1 lb penne pasta
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 bell pepper, diced
• 1 cup fresh spinach
• 1/4 cup olive oil
• 1 cup basil pesto (store-bought or homemade)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the penne pasta in salted water according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat and sauté the zucchini, bell pepper, and spinach for about 5-7 minutes until they are tender. Add the cherry tomatoes and cook for another 2 minutes. Season with salt and pepper.
4. In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and basil pesto. Stir in half of the mozzarella and Parmesan cheeses.
5. Transfer the mixture to a greased 9×13-inch baking dish and top with the remaining mozzarella and Parmesan cheese.
6. Bake for 20 minutes, or until the cheese is melted and golden brown.
7. Garnish with fresh basil leaves before serving.

Baked Pasta Primavera with Pesto is a refreshing and flavorful dish that celebrates the best of seasonal vegetables. The pesto adds a fresh, herby flavor, while the baked cheese topping creates a satisfying crunch. This dish is perfect for a lighter Italian meal or a summer gathering, offering both nutrition and comfort in every bite.

Baked Manicotti with Sausage and Ricotta

Baked Manicotti with Sausage and Ricotta is an indulgent and hearty Italian casserole, featuring jumbo pasta shells stuffed with a mixture of Italian sausage and ricotta cheese. Covered in marinara sauce and topped with a cheesy, golden crust, this dish is the ultimate comfort food, perfect for a family meal or any occasion where you want to impress with a delicious, filling dish.

Ingredients:

• 12 manicotti shells
• 1 lb Italian sausage, casings removed
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cups marinara sauce
• 1/4 cup fresh parsley, chopped
• 1 tsp garlic powder
• Salt and pepper to taste
• Olive oil for greasing

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 skillet, cook the Italian sausage over medium heat, breaking it apart as it cooks. Once browned, drain any excess fat.
4. In a mixing bowl, combine the cooked sausage, ricotta cheese, half of the mozzarella cheese, garlic powder, parsley, salt, and pepper.
5. Carefully stuff each manicotti shell with the sausage and ricotta mixture.
6. In a greased 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Arrange the stuffed manicotti shells in the dish and cover with the remaining marinara sauce.
7. Sprinkle the remaining mozzarella and Parmesan cheese on top.
8. Cover the dish with aluminum foil and bake for 25-30 minutes, then uncover and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Let it sit for 5 minutes before serving.

Baked Manicotti with Sausage and Ricotta is a rich, cheesy dish that’s sure to satisfy your craving for Italian comfort food. The combination of savory sausage, creamy ricotta, and melted cheese makes every bite a treat. Paired with marinara sauce and baked until bubbly and golden, this dish is ideal for special family dinners or gatherings, offering both flavor and heartiness in every serving.

Baked Pasta with Roasted Vegetables and Ricotta

Baked Pasta with Roasted Vegetables and Ricotta is a vegetarian Italian casserole that celebrates the flavors of roasted vegetables paired with creamy ricotta cheese and pasta. This dish is topped with melted mozzarella and Parmesan, then baked until bubbly and golden. It’s a healthy and flavorful option for those seeking a lighter yet satisfying baked pasta dish.

Ingredients:

• 1 lb fusilli or penne pasta
• 1 medium eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 onion, diced
• 2 tbsp olive oil
• 2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 tsp dried basil
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced eggplant, zucchini, bell pepper, and onion with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
3. Meanwhile, cook the fusilli or penne pasta in salted water according to package instructions. Drain and set aside.
4. In a large mixing bowl, combine the cooked pasta, ricotta cheese, roasted vegetables, marinara sauce, dried basil, garlic powder, and half of the mozzarella and Parmesan cheeses.
5. Transfer the mixture into a greased 9×13-inch baking dish and top with the remaining mozzarella and Parmesan cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil leaves before serving.

Baked Pasta with Roasted Vegetables and Ricotta is a deliciously comforting and wholesome dish. The roasted vegetables add a savory depth of flavor, while the ricotta and cheese provide a creamy richness. Baked until golden and bubbly, this dish is a great way to enjoy a satisfying vegetarian meal that’s both filling and nutritious. Perfect for those looking to incorporate more vegetables into their diet without sacrificing flavor.

Note: More recipes are coming soon!