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When the weather heats up and the days get longer, we all crave lighter, flavorful meals that are still hearty enough to satisfy.
Enter summer pasta bakes—the perfect way to enjoy fresh ingredients and bold flavors in a warm, comforting dish.
Whether you’re hosting a summer BBQ, enjoying a family dinner, or just want a quick and delicious meal, a pasta bake can be tailored to suit every occasion.
This collection of 27+ summer pasta bake recipes features everything from cheesy classics to innovative new combinations.
We’ve got pasta bakes packed with fresh vegetables, lean proteins, and rich sauces, all baked to golden perfection.
These recipes are designed to be easy to make, full of seasonal ingredients, and flexible enough to be adapted based on what’s in your fridge.
Get ready to try new flavors, explore different ingredients, and find your next favorite dish to make this summer!
27+ Delicious Summer Pasta Bake Recipes to Brighten Your Summer Table
Pasta bakes are the ultimate comfort food, and when combined with the light, fresh ingredients of summer, they become a go-to dish for any occasion.
With these 27+ summer pasta bake recipes, you’ll have everything you need to create a variety of delicious, satisfying meals that highlight the best of the season.
From creamy Alfredo bakes to tangy Mediterranean-inspired creations, there’s something for everyone in this collection.
Whether you’re feeding a crowd or preparing a weeknight dinner, these pasta bakes are easy to make and sure to impress.
So, grab your favorite pasta, some seasonal veggies, and get baking—it’s time to enjoy all the fresh, vibrant flavors summer has to offer!
Caprese Chicken Pasta Bake
A sun-soaked twist on a classic caprese salad, this pasta bake brings together juicy cherry tomatoes, tender chicken breast, and fragrant basil, all melted together with mozzarella for a dish that screams summer comfort.
It’s ideal for a weeknight dinner or a backyard gathering, served warm or even at room temperature.
Ingredients:
- 12 oz penne pasta
- 2 cups cooked chicken breast, shredded
- 1 pint cherry tomatoes, halved
- 1 cup fresh mozzarella pearls
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1½ cups marinara sauce
- ¼ cup chopped fresh basil
- Salt and pepper to taste
- Olive oil for drizzling
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, heat a drizzle of olive oil over medium heat. Sauté garlic for 1-2 minutes, then add cherry tomatoes and cook for 5 minutes until softened.
- In a large mixing bowl, combine pasta, chicken, marinara sauce, sautéed tomatoes, and half of the mozzarella and basil. Season with salt and pepper.
- Pour mixture into a greased 9×13-inch baking dish. Top with remaining mozzarella and Parmesan.
- Bake for 20–25 minutes or until bubbly and golden on top.
- Garnish with remaining basil before serving.
This Caprese Chicken Pasta Bake brings the heart of Italian summer to your table.
Its simple yet fresh ingredients make it a comforting favorite that doesn’t feel heavy on hot days. Whether you’re serving guests or prepping for an easy lunch, it’s a go-to you’ll revisit all season long.
Zucchini and Ricotta Summer Pasta Bake
Light yet creamy, this zucchini and ricotta pasta bake is a veggie-packed option that doesn’t skimp on flavor.
The lemon zest brightens the dish, and the ricotta gives it a luscious texture without the heaviness of cream. It’s a beautiful way to make use of fresh summer produce in a comforting baked dish.
Ingredients:
- 12 oz rigatoni or ziti
- 2 medium zucchinis, thinly sliced
- 1 cup ricotta cheese
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- Zest of 1 lemon
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh thyme or basil for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente, drain, and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until translucent. Add zucchini and cook for 5–7 minutes until softened.
- In a bowl, mix ricotta, lemon zest, and a pinch of salt and pepper.
- Combine pasta, zucchini mixture, and ricotta in a large bowl. Mix well.
- Pour into a greased baking dish and top with mozzarella and Parmesan.
- Bake for 20 minutes, until the cheese is golden and bubbling.
- Garnish with fresh herbs before serving.
This dish perfectly captures the fresh, green flavors of summer.
It’s a vegetarian crowd-pleaser that’s rich enough to satisfy and light enough to enjoy in warm weather. Paired with a crisp white wine or iced herbal tea, it’s a summer evening staple.
Mediterranean Tuna Pasta Bake
This pasta bake brings the bright and briny flavors of the Mediterranean coast to your kitchen.
With ingredients like olives, capers, tuna, and sun-dried tomatoes, it’s full of savory depth without being heavy. It’s a quick pantry-friendly recipe with big summer payoff.
Ingredients:
- 12 oz fusilli or rotini pasta
- 1 (5 oz) can of high-quality tuna in olive oil, drained
- ½ cup sun-dried tomatoes, chopped
- ¼ cup Kalamata olives, sliced
- 1 tbsp capers, rinsed
- 1½ cups marinara or tomato basil sauce
- 1 cup shredded mozzarella
- ½ cup crumbled feta
- 2 tbsp chopped parsley
- Freshly ground black pepper
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente. Drain and set aside.
- In a large bowl, mix pasta, tuna, sun-dried tomatoes, olives, capers, and marinara sauce. Add half of the mozzarella and all of the feta.
- Pour mixture into a greased baking dish. Top with remaining mozzarella.
- Bake for 20–25 minutes until golden and bubbly.
- Sprinkle with fresh parsley and cracked pepper before serving.
This bold and flavorful tuna pasta bake is ideal for hot evenings when you crave something savory but not too rich.
The Mediterranean ingredients give it a refreshing tang that’s both exotic and comforting. It also keeps well, making it a great option for next-day lunches.
Creamy Corn and Bacon Pasta Bake
Summer’s sweet corn shines in this creamy, savory pasta bake, balanced with smoky bacon and a hint of Parmesan.
It’s the perfect mix of cozy and seasonal — creamy without being too heavy, with pops of fresh corn adding natural sweetness and crunch.
Ingredients:
- 12 oz shell or elbow pasta
- 1½ cups fresh corn kernels (about 2 ears)
- 6 strips of bacon, chopped
- 1 cup shredded cheddar
- ½ cup grated Parmesan
- 1½ cups whole milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- ½ tsp garlic powder
- Salt and pepper to taste
- Chopped chives or green onions for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente. Drain and set aside.
- In a skillet, cook bacon until crispy. Remove and drain on paper towels. Reserve 1 tbsp of bacon fat.
- In the same skillet, melt butter and whisk in flour to make a roux. Slowly add milk, whisking until smooth and thickened. Stir in garlic powder, salt, pepper, and both cheeses.
- Add corn and half of the bacon to the sauce.
- Combine with pasta and pour into a greased baking dish. Top with remaining bacon and extra cheese if desired.
- Bake for 20 minutes or until bubbly. Garnish with chives or green onions before serving.
This dish brings together the best flavors of a summer BBQ in a creamy, baked pasta form.
With crisp bacon and bursts of corn, it’s both indulgent and summery — the kind of comfort food that still feels right on a warm evening.
Pesto Shrimp Orzo Bake
Bursting with Mediterranean flair, this pesto shrimp orzo bake is light, aromatic, and perfect for seafood lovers.
The orzo soaks up the basil pesto beautifully, while the shrimp cook to tender perfection in the oven. Fresh cherry tomatoes add juicy brightness.
Ingredients:
- 1 cup orzo pasta
- 1 lb large shrimp, peeled and deveined
- ½ cup basil pesto (store-bought or homemade)
- 1 pint cherry tomatoes, halved
- ¼ cup grated Parmesan
- 1 tbsp olive oil
- Salt and pepper to taste
- Lemon wedges and fresh basil for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Cook orzo until just al dente. Drain and mix with pesto.
- In a bowl, toss shrimp with olive oil, salt, and pepper.
- In a greased baking dish, combine orzo, cherry tomatoes, and half the Parmesan. Lay shrimp on top.
- Sprinkle with remaining Parmesan and bake for 15–18 minutes, until shrimp are pink and opaque.
- Serve with fresh basil and lemon wedges.
This pesto shrimp bake is elegant yet easy, making it perfect for a summer dinner party or a quick weeknight treat.
Light, fragrant, and packed with color, it feels like dining on the Italian coast — without leaving home.
Summer Ratatouille Pasta Bake
Inspired by the rustic French vegetable dish, this ratatouille pasta bake combines zucchini, eggplant, peppers, and tomato in a rich, roasted medley.
It’s a colorful, healthy, and hearty option that celebrates peak summer produce in a family-style meal.
Ingredients:
- 12 oz rigatoni or penne
- 1 small eggplant, diced
- 1 zucchini, diced
- 1 red bell pepper, chopped
- 1 cup marinara sauce
- 1 tsp dried oregano
- 2 cloves garlic, minced
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan
- 3 tbsp olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Toss eggplant, zucchini, and bell pepper with olive oil, garlic, oregano, salt, and pepper. Roast on a baking sheet for 20 minutes until tender and slightly caramelized.
- Meanwhile, cook pasta until al dente and drain.
- In a large bowl, combine pasta, roasted veggies, and marinara sauce. Stir in half the mozzarella.
- Pour into a greased baking dish, top with remaining mozzarella and Parmesan.
- Bake for 20–25 minutes until cheese is golden. Garnish with fresh herbs before serving.
Hearty and wholesome, this ratatouille pasta bake transforms your farmer’s market haul into a nourishing dish that’s full of flavor.
It’s plant-forward, comforting, and makes great leftovers for busy summer days.
Spicy Sausage and Roasted Red Pepper Pasta Bake
Packed with bold flavors, this spicy sausage and roasted red pepper pasta bake combines savory Italian sausage, smoky roasted red peppers, and a touch of heat for a dish that’s hearty and comforting yet light enough for summer nights.
The gooey cheese on top makes every bite irresistible.
Ingredients:
- 12 oz rigatoni or penne
- 2 spicy Italian sausages, casings removed
- 1 jar (12 oz) roasted red peppers, drained and sliced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tbsp tomato paste
- 1 tsp red pepper flakes (optional)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente, drain, and set aside.
- In a skillet, brown the sausage over medium heat, breaking it up into crumbles. Add garlic and cook for another 2 minutes.
- Stir in the diced tomatoes, roasted red peppers, tomato paste, and red pepper flakes. Simmer for 5 minutes.
- In a large mixing bowl, combine pasta, sausage mixture, ricotta, and half the mozzarella. Season with salt and pepper.
- Pour the mixture into a greased 9×13-inch baking dish. Top with remaining mozzarella and Parmesan.
- Bake for 20–25 minutes or until cheese is golden and bubbly.
- Garnish with fresh basil before serving.
This spicy sausage and roasted red pepper pasta bake is the perfect balance of heat and sweetness.
The roasted peppers bring a smoky richness that pairs perfectly with the spicy sausage, while the cheeses provide a creamy, comforting finish.
Summer Spinach and Artichoke Pasta Bake
A lighter take on the classic spinach and artichoke dip, this pasta bake delivers creamy goodness with a fresh summer twist.
The combination of spinach, artichokes, and a blend of cheeses makes it an irresistible dish that’s both comforting and vibrant.
Ingredients:
- 12 oz farfalle or fusilli pasta
- 1 (14 oz) can artichoke hearts, drained and chopped
- 4 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 cup sour cream
- 1 clove garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh lemon zest for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente, drain, and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and spinach, cooking until spinach wilts.
- In a mixing bowl, combine ricotta, sour cream, mozzarella, Parmesan, chopped artichokes, and spinach. Stir in pasta and season with salt and pepper.
- Pour into a greased baking dish, top with extra mozzarella and Parmesan.
- Bake for 20 minutes or until golden and bubbly.
- Garnish with fresh lemon zest before serving.
This Summer Spinach and Artichoke Pasta Bake is creamy and rich but lightened up with fresh spinach and the tangy flavor of artichokes.
It’s a perfect dish to serve as a main course or a side at a summer gathering, providing a creamy yet fresh flavor profile.
Summer Vegetable and Goat Cheese Pasta Bake
A fresh, vegetarian option, this summer vegetable and goat cheese pasta bake features a medley of garden-fresh zucchini, bell peppers, and cherry tomatoes, complemented by the tangy creaminess of goat cheese.
It’s a vibrant, healthy dish that’s perfect for celebrating summer produce.
Ingredients:
- 12 oz penne or fusilli
- 1 small zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 pint cherry tomatoes, halved
- 1 cup goat cheese, crumbled
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 cup marinara sauce
- 2 tbsp olive oil
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta according to package directions, drain, and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté zucchini, bell peppers, and cherry tomatoes until tender (about 5-7 minutes).
- In a large bowl, combine pasta, sautéed vegetables, marinara sauce, goat cheese, and half the mozzarella. Season with basil, salt, and pepper.
- Pour the mixture into a greased 9×13-inch baking dish. Top with remaining mozzarella and Parmesan.
- Bake for 20 minutes, until cheese is melted and golden.
- Garnish with fresh basil leaves before serving.
This Summer Vegetable and Goat Cheese Pasta Bake is a delightful, light dish that showcases summer’s best produce.
The tangy goat cheese and savory marinara bring the vegetables to life, while the melty mozzarella adds a comforting texture. It’s an easy and elegant option for any summer gathering.
Pesto and Sun-Dried Tomato Chicken Pasta Bake
A rich and vibrant pasta bake that brings together the nutty flavors of pesto, the sweetness of sun-dried tomatoes, and the tender juiciness of chicken.
This dish is perfect for summer nights when you want something flavorful but not too heavy.
Ingredients:
- 12 oz penne or farfalle pasta
- 2 chicken breasts, cooked and shredded
- ½ cup sun-dried tomatoes, chopped
- 1 cup basil pesto (store-bought or homemade)
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 cup heavy cream
- 1 tsp red pepper flakes (optional)
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente. Drain and set aside.
- In a bowl, combine pesto, heavy cream, and half of the Parmesan. Season with salt, pepper, and red pepper flakes.
- Mix the cooked pasta, shredded chicken, sun-dried tomatoes, and pesto cream mixture together. Stir in half of the mozzarella.
- Pour the mixture into a greased baking dish. Top with remaining mozzarella and Parmesan.
- Bake for 20–25 minutes until bubbly and golden.
- Garnish with fresh basil before serving.
This Pesto and Sun-Dried Tomato Chicken Pasta Bake brings summer flavors to life in a creamy and comforting way.
The pesto gives it a fresh herbaceous note, while the sun-dried tomatoes and chicken provide a savory depth. It’s a vibrant and hearty dish perfect for family dinners or casual entertaining.
Lemon Garlic Shrimp and Asparagus Pasta Bake
A light yet flavorful pasta bake that features the freshness of shrimp and asparagus, complemented by a tangy lemon garlic sauce.
This dish is perfect for those hot summer nights when you want something satisfying but not too rich.
Ingredients:
- 12 oz spaghetti or linguine
- 1 lb shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 lemon, zest and juice
- 4 cloves garlic, minced
- 1 cup Parmesan cheese
- ½ cup heavy cream
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente, drain, and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add garlic and cook for 1–2 minutes until fragrant.
- Add shrimp to the skillet and cook for 3–4 minutes until pink. Remove shrimp from the skillet and set aside.
- In the same skillet, sauté asparagus for 3–5 minutes until tender.
- In a mixing bowl, combine pasta, shrimp, asparagus, heavy cream, lemon zest, lemon juice, and Parmesan. Season with salt and pepper.
- Pour mixture into a greased baking dish and bake for 15–20 minutes until the top is golden.
- Garnish with fresh parsley before serving.
This Lemon Garlic Shrimp and Asparagus Pasta Bake is bursting with fresh, zesty flavors.
The shrimp and asparagus pair beautifully with the tangy lemon and garlic, making it a refreshing yet satisfying dish for summer evenings. It’s a light, flavorful option that’s easy to prepare and perfect for seafood lovers.
Grilled Veggie and Ricotta Pasta Bake
Packed with grilled summer vegetables and creamy ricotta, this vegetable-forward pasta bake is the perfect celebration of fresh, seasonal produce.
It’s a vibrant and satisfying vegetarian option that’s sure to please both meat-eaters and vegetarians alike.
Ingredients:
- 12 oz rigatoni or rotini
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 eggplant, sliced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1 cup marinara sauce
- ½ cup grated Parmesan
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Preheat your grill to medium-high heat.
- Toss the zucchini, bell peppers, and eggplant slices in olive oil, oregano, salt, and pepper. Grill the vegetables for about 3–4 minutes per side, until charred and tender.
- Cook pasta until al dente, drain, and set aside.
- In a large mixing bowl, combine grilled vegetables, pasta, ricotta cheese, marinara sauce, and half of the mozzarella.
- Pour the mixture into a greased baking dish, then top with the remaining mozzarella and Parmesan.
- Bake at 375°F (190°C) for 20 minutes until the cheese is melted and bubbly.
- Garnish with fresh basil before serving.
This Grilled Veggie and Ricotta Pasta Bake is a wonderful way to enjoy summer vegetables in a comforting dish.
The smokiness from the grilled vegetables adds a depth of flavor that pairs perfectly with the creamy ricotta and gooey cheese. It’s a great option for a healthy, hearty meal that’s bursting with seasonal freshness.
Bacon and Brussels Sprouts Pasta Bake
This pasta bake combines crispy bacon, caramelized Brussels sprouts, and creamy cheese to create a savory and satisfying dish.
The slightly bitter Brussels sprouts pair wonderfully with the smoky bacon, making it a perfect option for those looking for a balance of comfort and freshness.
Ingredients:
- 12 oz rigatoni or penne
- 6 strips of bacon, chopped
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup heavy cream
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente, drain, and set aside.
- In a skillet, cook bacon over medium heat until crispy. Remove from the pan and drain on paper towels.
- In the same skillet, heat olive oil and sauté Brussels sprouts until golden and tender, about 7–8 minutes. Add garlic and cook for another minute.
- In a mixing bowl, combine pasta, Brussels sprouts, bacon, heavy cream, half the mozzarella, and Parmesan. Season with salt and pepper.
- Pour the mixture into a greased baking dish, top with the remaining mozzarella, and bake for 20 minutes or until golden and bubbly.
- Garnish with fresh herbs before serving.
The combination of smoky bacon and caramelized Brussels sprouts in this pasta bake creates a dish that’s both hearty and fresh.
It’s a unique, savory way to enjoy Brussels sprouts, making it perfect for a comforting yet light summer meal.
Mediterranean Veggie Pasta Bake
A Mediterranean-inspired pasta bake that’s full of colorful, healthy vegetables like eggplant, tomatoes, and olives.
With a zesty feta cheese topping, it’s a vibrant, light option that captures the fresh flavors of the Mediterranean — perfect for a sunny summer day.
Ingredients:
- 12 oz penne or fusilli
- 1 small eggplant, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- ¼ cup Kalamata olives, chopped
- 1 cup crumbled feta cheese
- 1 cup marinara sauce
- ½ cup shredded mozzarella
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente, drain, and set aside.
- In a large skillet, heat olive oil and sauté eggplant, bell peppers, and tomatoes until tender, about 7–8 minutes. Add olives, oregano, salt, and pepper.
- In a mixing bowl, combine pasta, sautéed vegetables, marinara sauce, and half the feta. Stir to combine.
- Pour the mixture into a greased baking dish and top with the remaining feta and mozzarella.
- Bake for 20 minutes, until bubbly and golden.
- Garnish with fresh parsley before serving.
This Mediterranean Veggie Pasta Bake is bursting with vibrant, fresh ingredients.
The combination of olives, feta, and the roasted vegetables makes for a hearty, satisfying dish that’s ideal for a light dinner or a weekend gathering.
Tropical Chicken and Pineapple Pasta Bake
A sweet and savory summer pasta bake that combines juicy pineapple, grilled chicken, and a tangy barbecue sauce for a tropical twist.
This dish is perfect for those who love bold flavors with a bit of sweetness, bringing the flavors of a beachside BBQ to your dinner table.
Ingredients:
- 12 oz penne or rigatoni
- 2 chicken breasts, grilled and chopped
- 1 cup fresh pineapple, diced
- 1 cup barbecue sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella
- 1 red onion, thinly sliced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente, drain, and set aside.
- In a skillet, heat olive oil and sauté the red onion until softened, about 3–4 minutes.
- In a large mixing bowl, combine cooked pasta, grilled chicken, pineapple, barbecue sauce, sautéed onion, and half the cheddar and mozzarella. Stir to combine.
- Pour mixture into a greased baking dish, top with remaining cheddar and mozzarella.
- Bake for 20–25 minutes, until cheese is golden and bubbly.
- Garnish with fresh cilantro before serving.
This Tropical Chicken and Pineapple Pasta Bake offers a fun, tropical flavor profile that’s sweet, smoky, and savory all at once.
It’s perfect for those summer nights when you want something unique and flavorful, and it pairs beautifully with a cold drink by your side.
Chicken, Spinach, and Mushroom Alfredo Pasta Bake
A creamy, comforting pasta bake with succulent chicken, fresh spinach, and earthy mushrooms, all coated in a luscious Alfredo sauce.
This dish combines hearty ingredients in a light, cheesy bake perfect for a warm summer evening.
Ingredients:
- 12 oz penne or rigatoni
- 2 chicken breasts, cooked and sliced
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 tsp dried Italian herbs
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente, drain, and set aside.
- In a skillet, heat olive oil over medium heat and sauté mushrooms until tender, about 5–7 minutes. Add spinach and cook until wilted.
- In a large mixing bowl, combine pasta, chicken, sautéed spinach and mushrooms, Alfredo sauce, half of the mozzarella, and half of the Parmesan. Season with salt, pepper, and Italian herbs.
- Pour mixture into a greased baking dish, top with remaining mozzarella and Parmesan.
- Bake for 20–25 minutes until cheese is melted and golden.
- Garnish with fresh parsley before serving.
This Chicken, Spinach, and Mushroom Alfredo Pasta Bake is creamy and satisfying, offering a rich and comforting meal with fresh vegetables and tender chicken.
It’s perfect for family dinners or when you want something indulgent yet balanced with the greens and mushrooms.
Caprese Chicken Pasta Bake
A twist on the classic Caprese salad, this pasta bake features juicy chicken, fresh mozzarella, ripe tomatoes, and basil in a simple yet flavorful dish.
The balsamic glaze brings a tangy sweetness that elevates the flavors for a summer-inspired meal.
Ingredients:
- 12 oz ziti or penne
- 2 chicken breasts, cooked and sliced
- 2 cups cherry tomatoes, halved
- 1 cup fresh mozzarella, torn into pieces
- ¼ cup fresh basil, chopped
- 1 cup marinara sauce
- 1 tbsp balsamic glaze
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- Olive oil for drizzling
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente, drain, and set aside.
- In a large mixing bowl, combine pasta, marinara sauce, chicken, halved tomatoes, mozzarella pieces, and half the basil. Season with salt and pepper.
- Pour the mixture into a greased baking dish and top with shredded mozzarella and Parmesan.
- Drizzle with olive oil and bake for 20 minutes, or until the cheese is bubbly and golden.
- Drizzle with balsamic glaze and sprinkle with the remaining fresh basil before serving.
This Caprese Chicken Pasta Bake combines the bright flavors of a Caprese salad with the heartiness of pasta and chicken.
The balsamic glaze ties everything together with a sweet tang, making this dish perfect for a light, fresh summer meal.
Summer Corn and Sausage Pasta Bake
With the sweetness of fresh corn and the smoky richness of sausage, this pasta bake is packed with summer flavors.
It’s a comforting, hearty dish that makes use of peak-season corn and is loaded with savory goodness.
Ingredients:
- 12 oz fusilli or rigatoni
- 2 sausage links (Italian or chicken sausage), removed from casings
- 2 cups fresh corn kernels (about 2 ears of corn)
- 1 cup bell pepper, diced
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente, drain, and set aside.
- In a large skillet, heat olive oil over medium heat. Add sausage and cook, breaking it apart with a spoon, until browned. Add garlic, bell pepper, and corn, cooking for another 5–7 minutes until vegetables are tender.
- Stir in heavy cream, smoked paprika, salt, and pepper. Simmer for 2–3 minutes until the sauce thickens slightly.
- In a large mixing bowl, combine the pasta with the sausage mixture, cheddar cheese, and half of the Parmesan. Stir to combine.
- Pour into a greased baking dish and top with remaining Parmesan.
- Bake for 20 minutes until the cheese is melted and golden.
- Garnish with fresh cilantro or parsley before serving.
This Summer Corn and Sausage Pasta Bake is the perfect combination of sweet corn, savory sausage, and creamy cheese.
It’s a great way to enjoy the flavors of summer in a cozy, hearty dish that’s satisfying yet light enough for warmer evenings.
Bacon, Avocado, and Tomato Pasta Bake
A creamy, smoky, and tangy pasta bake that combines crispy bacon, creamy avocado, and juicy tomatoes.
This dish brings a touch of freshness with avocado while maintaining a comforting, hearty feel from the pasta and bacon.
Ingredients:
- 12 oz fusilli or rotini
- 6 strips of bacon, chopped
- 1 avocado, diced
- 1 pint cherry tomatoes, halved
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 cup sour cream
- 1 tsp garlic powder
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente, drain, and set aside.
- In a skillet, cook the bacon over medium heat until crispy. Remove from the pan and set aside.
- In the same skillet, add olive oil and sauté the cherry tomatoes until softened, about 3–4 minutes.
- In a large mixing bowl, combine pasta, bacon, sautéed tomatoes, sour cream, garlic powder, mozzarella, and Parmesan. Season with salt and pepper.
- Pour the mixture into a greased baking dish, then top with additional mozzarella.
- Bake for 20–25 minutes, until the cheese is golden and bubbly.
- Once baked, top with diced avocado and fresh cilantro or parsley before serving.
This Bacon, Avocado, and Tomato Pasta Bake offers a creamy texture with the freshness of avocado and the smoky flavor of bacon.
The combination of sour cream and cheese gives it a rich, indulgent feel, while the tomatoes add a pop of freshness.
Garlic and Herb Shrimp Pasta Bake
A flavorful pasta bake with tender shrimp, garlic, and fresh herbs, creating a savory and aromatic dish perfect for summer.
The addition of cream and Parmesan makes the sauce rich and comforting, while the shrimp keeps it light and summery.
Ingredients:
- 12 oz spaghetti or linguine
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
- Lemon wedges for serving
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente, drain, and set aside.
- In a skillet, heat olive oil over medium heat. Add garlic and cook for 1–2 minutes until fragrant.
- Add shrimp to the skillet and cook for 2–3 minutes per side, until pink. Remove shrimp from the skillet and set aside.
- In the same skillet, add heavy cream, mozzarella, and Parmesan, stirring to create a creamy sauce. Season with salt, pepper, and fresh herbs.
- In a large mixing bowl, combine pasta, shrimp, and creamy sauce. Stir gently to coat everything in the sauce.
- Pour the mixture into a greased baking dish and bake for 15–20 minutes, until the top is golden and bubbly.
- Serve with lemon wedges and garnish with additional parsley before serving.
The Garlic and Herb Shrimp Pasta Bake is perfect for a lighter summer dinner with a burst of garlic and fresh herbs.
The shrimp adds a delicate protein to the rich, creamy sauce, while the lemon brings a refreshing contrast.
Veggie and Ricotta Stuffed Shells Pasta Bake
This pasta bake is a vegetarian delight, featuring jumbo shells stuffed with a creamy ricotta and vegetable filling.
The combination of roasted vegetables and ricotta creates a hearty, flavorful dish that’s light yet satisfying.
Ingredients:
- 12 oz jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup spinach, chopped
- 1 cup roasted red peppers, chopped
- ½ cup zucchini, diced
- 1 cup shredded mozzarella
- 1 cup marinara sauce
- ½ cup grated Parmesan
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta shells until al dente, drain, and set aside.
- In a skillet, heat olive oil over medium heat and sauté zucchini until tender, about 5–7 minutes. Add roasted red peppers and spinach, cooking until the spinach wilts.
- In a large mixing bowl, combine ricotta, sautéed vegetables, half of the mozzarella, and Parmesan. Season with salt and pepper.
- Stuff each shell with the ricotta mixture and place in a greased baking dish.
- Pour marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella.
- Bake for 20–25 minutes until the cheese is golden and bubbly.
- Garnish with fresh basil before serving.
This Veggie and Ricotta Stuffed Shells Pasta Bake is a comforting vegetarian option that’s packed with flavor.
The roasted vegetables and creamy ricotta filling create a rich yet fresh combination, while the marinara sauce ties everything together for a hearty, satisfying meal.
Spinach and Artichoke Chicken Pasta Bake
A creamy, cheesy pasta bake with the flavors of a classic spinach and artichoke dip, but with the addition of tender chicken for extra protein.
This dish is a satisfying blend of creamy spinach, artichokes, and chicken, all baked together to perfection.
Ingredients:
- 12 oz rotini or penne
- 2 chicken breasts, cooked and shredded
- 1 cup frozen spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente, drain, and set aside.
- In a skillet, heat olive oil over medium heat and sauté garlic for 1 minute. Add spinach and artichokes, stirring to combine.
- In a large mixing bowl, combine the cooked pasta, shredded chicken, spinach-artichoke mixture, cream cheese, mozzarella, Parmesan, and heavy cream. Season with salt and pepper.
- Pour the mixture into a greased baking dish and top with additional mozzarella.
- Bake for 20–25 minutes until golden and bubbly.
- Garnish with fresh basil before serving.
This Spinach and Artichoke Chicken Pasta Bake offers a creamy, savory flavor profile with a satisfying blend of chicken and vegetables.
It’s rich yet balanced, making it a perfect choice for a comforting summer dinner.
Taco Pasta Bake
Take taco night to a whole new level with this Taco Pasta Bake, combining all your favorite taco ingredients like ground beef, beans, cheese, and a taco seasoning blend with pasta.
It’s a fun, crowd-pleasing dish that brings the flavors of a taco into a cheesy, baked pasta form.
Ingredients:
- 12 oz elbow macaroni or rotini
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup salsa
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella
- 1 cup sour cream
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional toppings: jalapeños, avocado, sour cream
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente, drain, and set aside.
- In a skillet, heat olive oil over medium heat. Add ground beef, cooking and crumbling until browned. Stir in taco seasoning, beans, and salsa, and cook for another 5 minutes.
- In a large mixing bowl, combine cooked pasta, beef mixture, and sour cream. Stir in half of the cheddar and mozzarella cheese.
- Pour the mixture into a greased baking dish and top with the remaining cheddar and mozzarella cheese.
- Bake for 20–25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and optional toppings like jalapeños, avocado, or extra sour cream before serving.
The Taco Pasta Bake is a delicious and easy way to enjoy all the flavors of a taco in a cheesy, comforting pasta dish.
It’s perfect for a summer family meal, and you can customize the toppings to make it even more fun!
Roasted Red Pepper and Goat Cheese Pasta Bake
This vibrant and creamy pasta bake features roasted red peppers and tangy goat cheese, creating a light yet flavorful dish that’s perfect for summer.
The combination of sweet roasted peppers, creamy cheese, and fresh herbs brings a Mediterranean flair to this bake.
Ingredients:
- 12 oz farfalle or penne
- 2 roasted red peppers, chopped
- 1 cup goat cheese, crumbled
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 cup marinara sauce
- 2 tbsp olive oil
- 1 tsp dried oregano
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta until al dente, drain, and set aside.
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant, about 1 minute. Add roasted red peppers and cook for 3–4 minutes.
- In a large mixing bowl, combine the pasta, roasted red peppers, marinara sauce, goat cheese, mozzarella, Parmesan, and oregano. Season with salt and pepper.
- Pour the mixture into a greased baking dish and top with additional mozzarella.
- Bake for 20 minutes until cheese is melted and golden.
- Garnish with fresh basil before serving.
The Roasted Red Pepper and Goat Cheese Pasta Bake is a perfect combination of creamy, tangy, and savory flavors.
The roasted peppers give it a sweet depth, while the goat cheese adds a rich creaminess, making it a delicious and unique summer dish.
