26+ Fresh and Flavorful Summer Pasta Casserole Recipes You Need to Try

As the sun shines bright and the days stretch longer, there’s no better way to celebrate the season than with a comforting yet refreshing meal.

Enter summer pasta casseroles: the perfect combination of satisfying pasta, fresh seasonal ingredients, and warm, cheesy goodness.

Whether you’re looking for a light dish to enjoy after a long day, a hearty casserole for a family dinner, or a crowd-pleasing recipe for a summer gathering, these 26+ summer pasta casserole recipes are here to inspire your next meal.

From fresh vegetables to seafood, chicken, and creamy sauces, there’s a casserole for every taste and occasion.

The beauty of a pasta casserole lies not only in its versatility but also in how you can prep, bake, and enjoy a flavorful meal with minimal fuss.

So, gather your ingredients, preheat your oven, and dive into the world of summer pasta casseroles that are sure to make your summer cooking experience a breeze.

26+ Fresh and Flavorful Summer Pasta Casserole Recipes You Need to Try

Whether you’re craving the savory richness of a cheesy pasta bake or a lighter, vegetable-filled casserole, these 26+ summer pasta casserole recipes will provide endless inspiration for your summer meals.

Each recipe is designed to highlight the fresh flavors of summer, from juicy tomatoes to sweet corn, and from tender chicken to succulent shrimp.

Easy to make and even easier to enjoy, these dishes offer something for everyone, making them perfect for everything from weeknight dinners to weekend barbecues and family gatherings.

As the temperature rises, these pasta casseroles will be your go-to comfort food, bringing warmth and joy to your table without the heat of a complicated meal.

So why wait? Start cooking and create your own perfect summer pasta casserole that will have everyone coming back for seconds!

Garden Veggie Summer Pasta Bake

A light yet satisfying vegetarian casserole that celebrates the best of summer’s garden bounty.

Packed with zucchini, cherry tomatoes, bell peppers, and fresh basil, this pasta bake is colorful, nutritious, and full of fresh flavor. It’s a fantastic option for a meatless dinner or a vibrant side dish at your next picnic or barbecue.

Ingredients:

• 12 oz penne or rotini pasta
• 1 tbsp olive oil
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups marinara sauce
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions; drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add zucchini, squash, and bell pepper; sauté for 5 minutes. Add garlic and cherry tomatoes, cook for 2-3 more minutes.
4. Stir in oregano, salt, and pepper. Remove from heat.
5. In a large bowl, combine cooked pasta, sautéed veggies, and marinara sauce. Mix well.
6. Transfer to a greased 9×13-inch baking dish. Top with mozzarella and Parmesan.
7. Bake uncovered for 20-25 minutes, until cheese is bubbly and lightly golden.
8. Let cool for 5 minutes. Garnish with fresh basil before serving.

This casserole is a celebration of seasonal vegetables and vibrant flavor, making it a go-to summer dish.

Serve it hot, or enjoy leftovers cold as a pasta salad. It’s versatile, family-friendly, and perfect for making the most of summer’s produce.

Cheesy BBQ Chicken Pasta Casserole

Combining the smoky sweetness of barbecue chicken with the creamy comfort of cheesy pasta, this casserole is a summer crowd-pleaser.

It’s ideal for using up leftover grilled chicken and brings backyard BBQ vibes to your dinner table—all baked into a bubbling dish of goodness.

Ingredients:

• 12 oz elbow macaroni or cavatappi
• 2 cups cooked, shredded chicken (grilled or rotisserie)
• ¾ cup barbecue sauce (plus more for drizzling)
• 1 cup sour cream
• 1½ cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ½ small red onion, thinly sliced
• 1 cup frozen corn (optional)
• Salt and pepper to taste
• Fresh chopped parsley or green onions, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; drain and set aside.
3. In a large bowl, combine cooked chicken, BBQ sauce, sour cream, half the cheddar, half the Monterey Jack, red onion, and corn. Add salt and pepper to taste.
4. Mix in the cooked pasta until well coated.
5. Transfer mixture to a greased 9×13-inch baking dish. Top with remaining cheese.
6. Bake for 20 minutes, or until cheese is melted and bubbly.
7. Drizzle with extra BBQ sauce and sprinkle with parsley or green onions before serving.

This casserole brings comfort food and summer barbecue together in one dish.

It’s perfect for potlucks, casual dinners, or whenever you’re craving those smoky summer flavors without firing up the grill.

Creamy Pesto Shrimp Pasta Casserole

Fresh and elegant, this casserole layers al dente pasta, succulent shrimp, and creamy basil pesto sauce into a stunning summer dinner.

With a balance of richness and freshness, it’s a great option for a light seafood dish that still satisfies comfort food cravings.

Ingredients:

• 12 oz bowtie or fusilli pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cups cherry tomatoes, halved
• 1½ cups heavy cream
• ½ cup prepared basil pesto
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• Salt and black pepper to taste
• Lemon wedges and fresh basil, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions; drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque. Remove from heat.
4. In the same skillet, reduce heat to low and add cream and pesto, stirring to combine. Simmer for 3–4 minutes until slightly thickened.
5. In a large bowl, combine pasta, shrimp, cherry tomatoes, and pesto cream sauce. Mix well.
6. Transfer to a greased casserole dish. Top with mozzarella and Parmesan.
7. Bake for 15–20 minutes, or until cheese is melted and bubbling.
8. Let cool slightly. Garnish with basil and a squeeze of lemon before serving.

This luxurious yet easy pasta bake is a delicious way to enjoy seafood in the summertime.

The combination of shrimp and pesto makes it bright and flavorful, while the cream sauce keeps things rich and comforting.

Caprese Chicken Pasta Casserole

Inspired by the classic Caprese salad, this summer casserole blends juicy chicken, sweet cherry tomatoes, melty mozzarella, and fresh basil with pasta and a tangy balsamic glaze.

It’s a bright, herbaceous dish that brings lightness to the comfort of baked pasta.

Ingredients:

• 12 oz penne or rigatoni pasta
• 2 cups cooked chicken breast, cubed or shredded
• 2 cups cherry tomatoes, halved
• 2 cups mozzarella pearls or shredded mozzarella
• 1 cup fresh basil leaves, torn
• 1½ cups marinara sauce
• Salt and pepper to taste
• 2 tbsp olive oil
• Balsamic glaze, for drizzling

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions; drain and set aside.
3. In a skillet, heat olive oil over medium heat and sauté cherry tomatoes for 3–4 minutes until they begin to soften. Season with salt and pepper.
4. In a large bowl, combine cooked pasta, chicken, sautéed tomatoes, marinara, and half of the mozzarella. Mix well.
5. Pour mixture into a greased baking dish. Top with remaining mozzarella.
6. Bake for 20–25 minutes, until cheese is bubbly.
7. Remove from oven and top with torn basil and a generous drizzle of balsamic glaze.

This casserole is a rustic, wholesome way to enjoy all the beloved elements of a Caprese salad in a warm and cheesy format.

It’s especially great when tomatoes and basil are at their seasonal peak.

Creamy Corn and Bacon Pasta Bake

Sweet summer corn meets smoky bacon in this rich and creamy pasta casserole. It’s a sweet-savory celebration of Southern summer flavors, baked to bubbly perfection.

The sweetness of the corn pairs wonderfully with the salty bacon and cheesy sauce.

Ingredients:

• 12 oz fusilli or shell pasta
• 6 strips bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups fresh or frozen corn
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 1½ cups shredded cheddar
• ½ cup grated Parmesan
• Salt and black pepper to taste
• Chopped chives, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; drain and set aside.
3. In a large skillet, cook chopped bacon until crispy. Remove and set aside.
4. In the same skillet, sauté onion and garlic in bacon fat for 2–3 minutes. Add corn and cook for another 2–3 minutes.
5. Add butter and flour to the skillet. Stir for 1 minute, then slowly whisk in milk. Simmer until thickened.
6. Stir in cheddar and Parmesan. Season with salt and pepper.
7. In a large bowl, combine pasta, cheese sauce, and half the bacon. Transfer to a greased casserole dish.
8. Top with remaining bacon and bake for 20 minutes.
9. Garnish with chives before serving.

This creamy, smoky bake is perfect for summer picnics or casual dinners.

The contrast of crispy bacon and tender corn offers great texture, while the cheesy sauce ties everything together in true comfort food fashion.

Southwest Taco Pasta Casserole

This bold and zesty casserole fuses taco night with pasta night.

Featuring ground beef, black beans, corn, salsa, and spices, it’s a hearty, festive meal that tastes like a summer cookout in a casserole dish. It’s also easy to customize with your favorite toppings.

Ingredients:

• 12 oz rotini or macaroni
• 1 lb ground beef or ground turkey
• 1 packet taco seasoning
• 1 cup salsa
• 1 cup black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1½ cups shredded Mexican blend cheese
• ½ cup sour cream
• Sliced olives, jalapeños, chopped cilantro (optional toppings)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta until al dente; drain and set aside.
3. In a skillet, cook ground beef until browned. Drain excess fat. Add taco seasoning, salsa, black beans, and corn. Stir and simmer for 5 minutes.
4. Remove from heat and stir in sour cream and half the cheese.
5. Mix the pasta into the meat mixture and transfer to a greased 9×13-inch baking dish.
6. Top with remaining cheese.
7. Bake for 20 minutes or until bubbly and golden.
8. Add optional toppings before serving.

This casserole delivers all the bold, spicy flavors of a taco in every cheesy, comforting bite.

It’s a fun and filling dinner for families and a hit at potlucks or summer parties.

Lemon Garlic Shrimp and Asparagus Pasta Casserole

A light, bright, and savory casserole perfect for showcasing fresh shrimp and asparagus, this dish combines the refreshing flavors of lemon and garlic with tender pasta.

It’s ideal for a breezy summer evening when you want something light yet satisfying.

Ingredients:

• 12 oz spaghetti or linguine
• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp butter
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions; drain and set aside.
3. In a skillet, heat olive oil and butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
4. Add shrimp and asparagus to the skillet, cooking for about 4–5 minutes until shrimp are pink and asparagus is tender.
5. Stir in heavy cream, Parmesan, lemon zest, and juice. Cook for an additional 2–3 minutes, stirring until the sauce is smooth and creamy.
6. Season with salt and pepper to taste.
7. In a large bowl, combine pasta with shrimp and asparagus mixture. Transfer to a greased baking dish.
8. Bake for 15–20 minutes until bubbly and golden.
9. Garnish with fresh parsley before serving.

This casserole brings fresh, zesty flavors into a rich, creamy dish.

The combination of shrimp and asparagus feels elegant, yet it’s simple enough to make any day feel like summer.

Spicy Italian Sausage and Peppers Pasta Casserole

A comforting, hearty casserole inspired by classic sausage and peppers.

This dish combines flavorful Italian sausage, colorful bell peppers, and zesty marinara sauce with pasta and cheese for a satisfying, spicy meal that’s perfect for any summer dinner.

Ingredients:

• 12 oz rigatoni or penne
• 1 lb Italian sausage (sweet or spicy)
• 2 bell peppers, sliced (red, yellow, or green)
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 jar (24 oz) marinara sauce
• 1½ cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Red pepper flakes (optional, for extra heat)
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; drain and set aside.
3. In a skillet, cook Italian sausage over medium heat, breaking it apart as it cooks. Once browned, remove excess grease.
4. Add onions, bell peppers, and garlic to the skillet, and cook for 5 minutes until softened.
5. Stir in marinara sauce, red pepper flakes, salt, and pepper. Simmer for 5 minutes.
6. In a large bowl, combine cooked pasta with the sausage and pepper mixture. Transfer to a greased baking dish.
7. Top with mozzarella and Parmesan cheeses.
8. Bake for 20–25 minutes, until cheese is melted and bubbly.
9. Garnish with fresh basil before serving.

This casserole takes a classic Italian dish and transforms it into an easy, one-pan bake.

With its savory sausage, sweet peppers, and hearty pasta, it’s sure to be a hit with anyone who loves bold, comforting flavors.

Pesto and Sun-Dried Tomato Chicken Pasta Bake

A vibrant, Mediterranean-inspired casserole that combines tender chicken, rich sun-dried tomatoes, and creamy pesto sauce.

This dish offers a beautiful balance of flavors, perfect for a warm summer dinner that feels both fresh and indulgent.

Ingredients:

• 12 oz farfalle or penne
• 2 cups cooked, shredded chicken
• ½ cup sun-dried tomatoes, chopped
• 1 cup basil pesto (store-bought or homemade)
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions; drain and set aside.
3. In a large bowl, combine cooked chicken, sun-dried tomatoes, pesto, and heavy cream. Stir until well mixed.
4. Add the cooked pasta and toss until everything is coated in the pesto mixture.
5. Transfer to a greased 9×13-inch baking dish. Top with mozzarella and Parmesan cheeses.
6. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

This pesto chicken pasta bake brings together the rich, herbaceous flavors of pesto with the sweet, tangy taste of sun-dried tomatoes.

The creamy sauce and melty cheese complete this Mediterranean-inspired comfort dish that will be a hit with friends and family.

Spinach and Artichoke Pasta Casserole

This creamy, decadent casserole takes the classic flavors of spinach and artichoke dip and turns them into a hearty, comforting pasta dish.

Rich, cheesy, and full of greens, this casserole is perfect for a light dinner or as a side to grilled meats.

Ingredients:

• 12 oz pasta (rotini or fusilli)
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 cups fresh spinach, roughly chopped
• 2 cups ricotta cheese
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions; drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
4. Add chopped spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat.
5. In a large bowl, combine ricotta cheese, mozzarella, Parmesan, heavy cream, artichokes, cooked spinach, salt, and pepper.
6. Stir in the cooked pasta until everything is well coated.
7. Transfer the mixture to a greased baking dish.
8. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh parsley before serving.

This creamy, cheesy casserole is an ideal way to enjoy the classic flavors of spinach and artichoke dip in a more filling, comforting format.

It’s great for a quick weeknight dinner or a fun dish to serve at summer gatherings.

Mediterranean Chicken Pasta Bake

This Mediterranean-inspired casserole is full of bold flavors from olives, sun-dried tomatoes, and feta cheese.

It combines tender chicken, pasta, and a zesty lemon and oregano sauce for a light, satisfying summer dish.

Ingredients:

• 12 oz penne or ziti
• 2 cups cooked chicken breast, cubed
• ½ cup sun-dried tomatoes, chopped
• 1 cup Kalamata olives, pitted and sliced
• 1 cup crumbled feta cheese
• 1 cup marinara sauce
• 1 tbsp olive oil
• 2 tsp dried oregano
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; drain and set aside.
3. In a large bowl, combine the cooked chicken, sun-dried tomatoes, olives, feta cheese, marinara sauce, olive oil, oregano, lemon zest, and lemon juice.
4. Stir in the cooked pasta until everything is well mixed.
5. Transfer the mixture to a greased 9×13-inch baking dish.
6. Bake for 20–25 minutes, until the casserole is bubbly and the cheese is slightly golden.
7. Garnish with fresh basil before serving.

This casserole is a vibrant and flavorful dish that brings the bright, bold flavors of the Mediterranean to your table.

With the tanginess of feta, the saltiness of olives, and the freshness of lemon, it’s the perfect dish for a summer meal.

Chicken Alfredo Veggie Pasta Bake

This creamy, indulgent casserole combines chicken, pasta, and a medley of summer vegetables in a rich Alfredo sauce.

It’s a comforting, satisfying dish that offers a creamy balance with the freshness of seasonal veggies.

Ingredients:

• 12 oz penne or rotini
• 2 cups cooked chicken breast, diced
• 1 cup broccoli florets
• 1 cup carrots, sliced
• 1 small zucchini, diced
• 2 cups Alfredo sauce (store-bought or homemade)
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions; drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add carrots, zucchini, and broccoli, cooking for about 5–7 minutes until vegetables are tender.
4. In a large bowl, combine the cooked chicken, pasta, sautéed veggies, and Alfredo sauce. Mix well.
5. Transfer to a greased 9×13-inch baking dish. Top with mozzarella and Parmesan cheeses.
6. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh thyme or parsley before serving.

This Chicken Alfredo Veggie Pasta Bake is a hearty and flavorful dish that gives you the perfect combination of rich creaminess and healthy vegetables.

It’s the ultimate comfort food with a summer twist, and it’s sure to please everyone at the table.

Grilled Veggie and Goat Cheese Pasta Bake

This light yet flavorful casserole features a variety of grilled vegetables combined with creamy goat cheese and pasta, making it an ideal dish for a summer meal.

The smoky grilled vegetables add depth of flavor, while the tangy goat cheese adds a creamy, rich finish.

Ingredients:

• 12 oz rotini or penne
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 4 oz goat cheese, crumbled
• 1 cup shredded mozzarella
• 1 cup marinara sauce
• ½ cup fresh basil, chopped
• Salt and pepper to taste
• Balsamic glaze, for drizzling

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Toss zucchini, yellow squash, bell pepper, and tomatoes with olive oil, salt, and pepper. Grill the vegetables for 4–5 minutes per side, until tender and slightly charred.
3. Cook pasta according to package directions; drain and set aside.
4. Slice the grilled vegetables and toss them with the cooked pasta, marinara sauce, goat cheese, and half of the mozzarella.
5. Transfer to a greased 9×13-inch baking dish and top with remaining mozzarella.
6. Bake at 375°F (190°C) for 15–20 minutes until the cheese is melted and bubbly.
7. Garnish with fresh basil and a drizzle of balsamic glaze before serving.

This casserole is perfect for summer when you want to showcase grilled vegetables in a new and exciting way.

The smoky, tangy flavors of the goat cheese and balsamic glaze add a gourmet touch to this simple yet satisfying dish.

Bacon, Pea, and Ricotta Pasta Casserole

A creamy, savory casserole combining crispy bacon, sweet peas, and rich ricotta cheese.

The combination of these ingredients creates a comforting and flavorful pasta bake that’s perfect for a casual dinner or as a side dish for a larger summer feast.

Ingredients:

• 12 oz fusilli or cavatappi
• 6 strips bacon, chopped
• 1 cup frozen peas, thawed
• 1½ cups ricotta cheese
• 1 cup shredded mozzarella
• ½ cup grated Parmesan cheese
• 2 eggs, beaten
• 1 cup heavy cream
• 2 cloves garlic, minced
• ½ tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions; drain and set aside.
3. In a skillet, cook chopped bacon until crispy. Remove and set aside, reserving some of the bacon fat.
4. In the same skillet, sauté garlic in the reserved bacon fat for 1–2 minutes until fragrant.
5. In a large bowl, combine ricotta cheese, mozzarella, Parmesan, eggs, heavy cream, thyme, and garlic. Season with salt and pepper.
6. Stir in the cooked pasta, bacon, and peas until evenly mixed.
7. Transfer the mixture to a greased 9×13-inch baking dish and bake for 20–25 minutes, until the casserole is bubbly and golden on top.
8. Garnish with fresh parsley before serving.

The creamy ricotta and crispy bacon pair beautifully with sweet peas, creating a comforting and indulgent pasta bake.

It’s perfect for a family dinner or as part of a summer spread with friends.

Shrimp Scampi Pasta Bake

For a lighter, seafood-inspired summer casserole, this shrimp scampi pasta bake brings all the flavors of the classic shrimp scampi dish into a cheesy, baked pasta casserole.

The combination of garlic, lemon, shrimp, and Parmesan cheese makes this dish an irresistible crowd-pleaser.

Ingredients:

• 12 oz linguine or spaghetti
• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1 lemon, zest and juice
• 2 tbsp butter
• 1 tbsp olive oil
• 1 cup white wine (or chicken broth)
• 1 cup heavy cream
• 1½ cups grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions; drain and set aside.
3. In a skillet, heat butter and olive oil over medium heat. Add garlic and cook for 1 minute, until fragrant.
4. Add shrimp to the skillet and cook for 2–3 minutes on each side until pink and opaque. Remove shrimp from the skillet and set aside.
5. In the same skillet, add white wine and simmer for 2 minutes. Stir in heavy cream, lemon zest, lemon juice, and half of the Parmesan cheese. Season with salt and pepper.
6. Stir in the cooked pasta, shrimp, and remaining Parmesan cheese.
7. Transfer the mixture to a greased 9×13-inch baking dish and top with mozzarella cheese.
8. Bake for 15–20 minutes, until the cheese is melted and bubbly.
9. Garnish with fresh parsley before serving.

This shrimp scampi pasta bake brings the classic scampi flavors into a comforting, cheesy casserole that’s perfect for a summer dinner.

The garlic and lemon make it fresh and zesty, while the creamy sauce makes it indulgent and satisfying.

Creamy Avocado and Chicken Pasta Casserole

This casserole features the creamy, buttery richness of avocado paired with tender chicken, pasta, and a zesty lime dressing.

It’s a fresh, summery take on a comfort food classic, offering a perfect balance of flavors and textures.

Ingredients:

• 12 oz penne or fusilli pasta
• 2 cups cooked chicken breast, diced
• 2 ripe avocados, mashed
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 tbsp lime juice
• 1 tsp cumin
• 1 tsp garlic powder
• ½ tsp chili powder
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions; drain and set aside.
3. In a large bowl, mash the avocados until smooth. Stir in sour cream, lime juice, cumin, garlic powder, chili powder, salt, and pepper until well combined.
4. Add the cooked chicken and pasta to the avocado mixture, stirring gently to combine.
5. Transfer the mixture to a greased 9×13-inch baking dish and top with shredded cheddar cheese.
6. Bake for 15–20 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving.

This creamy, avocado-based casserole is a refreshing take on classic pasta dishes.

The tangy lime and cumin give it a fresh twist, and the rich avocado and cheese make it comforting, yet light enough for a summer meal.

Roasted Tomato and Basil Pasta Casserole

Packed with juicy, roasted tomatoes and fragrant basil, this casserole celebrates the bright, summery flavors of the season.

The rich tomato sauce combined with fresh herbs and gooey cheese makes this dish a crowd-pleaser at any summer gathering.

Ingredients:

• 12 oz rigatoni or ziti pasta
• 2 cups cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 2 cups marinara sauce
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. On a baking sheet, toss cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper. Roast in the oven for 15–20 minutes, or until the tomatoes are soft and caramelized.
3. Cook pasta according to package directions; drain and set aside.
4. In a large skillet, sauté garlic over medium heat for 1–2 minutes until fragrant. Add marinara sauce and roasted tomatoes, and simmer for 5 minutes.
5. In a large bowl, combine the cooked pasta with the sauce and half of the chopped basil.
6. Transfer to a greased 9×13-inch baking dish and top with mozzarella and Parmesan cheeses.
7. Bake for 20–25 minutes, until the cheese is bubbly and golden.
8. Garnish with the remaining fresh basil before serving.

The sweetness of the roasted tomatoes and the freshness of basil make this pasta casserole a perfect summer dish.

The combination of rich marinara sauce, melty cheese, and fresh herbs will satisfy any craving for Italian comfort food.

BBQ Chicken and Corn Pasta Casserole

This hearty casserole combines smoky BBQ chicken with sweet corn and a tangy, creamy sauce.

It’s a wonderful blend of flavors that feels like a summer cookout, all wrapped up in a cheesy pasta bake.

Ingredients:

• 12 oz rotini or elbow macaroni
• 2 cups cooked chicken breast, shredded
• 1 cup corn kernels (fresh or frozen)
• 1 cup BBQ sauce (your favorite brand)
• 1½ cups shredded cheddar cheese
• ½ cup sour cream
• ½ cup heavy cream
• 1 tsp smoked paprika
• Salt and pepper to taste
• Green onions, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions; drain and set aside.
3. In a large bowl, combine shredded chicken, corn, BBQ sauce, sour cream, heavy cream, smoked paprika, salt, and pepper. Stir until well mixed.
4. Add the cooked pasta and stir to combine.
5. Transfer the mixture to a greased 9×13-inch baking dish and top with shredded cheddar cheese.
6. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
7. Garnish with green onions before serving.

This BBQ chicken and corn pasta casserole brings the smoky, sweet flavors of BBQ to a cheesy, comforting pasta dish.

It’s perfect for a casual summer dinner or as a crowd-pleasing dish at a potluck or cookout.

Mediterranean Pasta Salad Casserole

This Mediterranean-inspired casserole combines the fresh, zesty flavors of olives, feta, and cucumbers with pasta, making it the perfect light and vibrant dish for summer picnics or gatherings.

It’s a savory dish with a delightful tang that will refresh your palate.

Ingredients:

• 12 oz rotini or penne
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup Kalamata olives, pitted and chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions; drain and set aside.
3. In a large bowl, combine cooked pasta, tomatoes, cucumber, olives, feta, and red onion.
4. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
5. Pour the dressing over the pasta and toss to coat evenly.
6. Transfer the mixture to a greased 9×13-inch baking dish.
7. Bake for 15–20 minutes, until heated through.
8. Garnish with fresh parsley before serving.

This Mediterranean Pasta Salad Casserole is bursting with fresh, vibrant flavors.

The feta and olives bring a tangy richness, while the cucumber and tomatoes keep the dish light and refreshing. It’s a great option for a cool summer dinner.

Buffalo Chicken Pasta Casserole

A spicy, bold casserole that combines the flavors of buffalo wings with creamy pasta.

The heat from the buffalo sauce paired with the rich creaminess of the cheese creates a perfect balance of flavors in this summer-friendly casserole.

Ingredients:

• 12 oz rotini or penne
• 2 cups cooked chicken breast, shredded
• 1 cup buffalo sauce (store-bought or homemade)
• 1 cup ranch dressing
• 1½ cups shredded mozzarella cheese
• ½ cup crumbled blue cheese
• ½ cup celery, chopped
• 1/4 cup green onions, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions; drain and set aside.
3. In a large bowl, combine shredded chicken, buffalo sauce, ranch dressing, mozzarella cheese, and blue cheese. Stir until well mixed.
4. Add the cooked pasta to the bowl and toss everything together.
5. Transfer the mixture to a greased 9×13-inch baking dish.
6. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped celery and green onions before serving.

This Buffalo Chicken Pasta Casserole is perfect for anyone who loves spicy and bold flavors.

The combination of creamy ranch and spicy buffalo sauce is comforting and satisfying, making this casserole a hit for any summer occasion.

Pesto Chicken and Veggie Pasta Casserole

This pesto chicken and veggie pasta casserole combines tender chicken, roasted vegetables, and a creamy pesto sauce to create a fresh, flavorful summer dish.

It’s a one-dish wonder that brings together all the best summer ingredients.

Ingredients:

• 12 oz penne or farfalle
• 2 cups cooked chicken breast, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup pesto (store-bought or homemade)
• 1/2 cup heavy cream
• 1½ cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions; drain and set aside.
3. In a skillet, sauté zucchini, bell pepper, and cherry tomatoes over medium heat for about 5 minutes until they soften.
4. In a large bowl, combine cooked chicken, sautéed vegetables, pesto, heavy cream, salt, and pepper. Stir until well mixed.
5. Add the cooked pasta and toss everything together until evenly combined.
6. Transfer to a greased 9×13-inch baking dish and top with mozzarella and Parmesan cheeses.
7. Bake for 20–25 minutes, until the cheese is melted and bubbly.

This Pesto Chicken and Veggie Pasta Casserole is the perfect balance of creamy, cheesy goodness with fresh, vibrant summer vegetables.

It’s a quick and easy meal that packs a punch of flavor, making it perfect for a family dinner or summer gathering.

Lemon Garlic Shrimp and Asparagus Pasta Bake

This light and flavorful casserole features succulent shrimp, fresh asparagus, and a bright lemon-garlic sauce.

It’s perfect for a summer dinner, combining the fresh, delicate flavors of seafood and vegetables in a creamy, cheesy pasta bake.

Ingredients:

• 12 oz linguine or spaghetti
• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, cut into 1-inch pieces
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions; drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add garlic and cook for 1–2 minutes until fragrant.
4. Add shrimp to the skillet and cook for 2–3 minutes on each side, until they are pink and opaque. Remove from heat and set aside.
5. In the same skillet, sauté asparagus for 4–5 minutes until just tender.
6. In a large bowl, combine cooked pasta, shrimp, asparagus, heavy cream, mozzarella, Parmesan, lemon zest, lemon juice, salt, and pepper.
7. Transfer the mixture to a greased 9×13-inch baking dish and bake for 15–20 minutes until the cheese is melted and bubbly.
8. Garnish with fresh parsley before serving.

This Lemon Garlic Shrimp and Asparagus Pasta Bake is a perfect way to showcase the bright flavors of summer.

The combination of shrimp, asparagus, and lemon gives the dish a fresh, light feeling while still being comforting and creamy.

Caprese Chicken Pasta Casserole

This casserole takes the classic Caprese salad and turns it into a comforting pasta bake.

With juicy chicken, fresh mozzarella, sweet tomatoes, and basil, it’s a dish bursting with vibrant, Italian-inspired flavors.

Ingredients:

• 12 oz penne or rigatoni
• 2 cups cooked chicken breast, diced
• 1½ cups cherry tomatoes, halved
• 1 cup fresh mozzarella, torn into pieces
• ½ cup grated Parmesan cheese
• ¼ cup balsamic vinegar
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions; drain and set aside.
3. In a large bowl, combine cooked chicken, cherry tomatoes, fresh mozzarella, and Parmesan cheese.
4. Drizzle balsamic vinegar and olive oil over the mixture and toss to coat evenly. Add basil, garlic powder, salt, and pepper.
5. Add cooked pasta and stir to combine all ingredients.
6. Transfer the mixture to a greased 9×13-inch baking dish and bake for 15–20 minutes until the cheese is melted and bubbly.
7. Garnish with fresh basil leaves before serving.

This Caprese Chicken Pasta Casserole is perfect for a summer meal, offering the classic flavors of mozzarella, basil, and tomatoes, all melded together with tender chicken and a delicious balsamic glaze.

Summer Veggie and Ricotta Pasta Casserole

This casserole celebrates the bounty of summer vegetables, including zucchini, bell peppers, and tomatoes, all baked with ricotta cheese and pasta.

It’s a vegetarian dish that’s rich, creamy, and packed with fresh, seasonal flavors.

Ingredients:

• 12 oz penne or rotini
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup ricotta cheese
• 1½ cups shredded mozzarella cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions; drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add zucchini and bell peppers and sauté for 5–7 minutes until tender.
4. Add the cherry tomatoes and cook for an additional 2 minutes. Season with salt, pepper, and oregano.
5. In a large bowl, combine the cooked pasta, ricotta cheese, sautéed vegetables, and half of the shredded mozzarella. Stir gently to combine.
6. Transfer the mixture to a greased 9×13-inch baking dish and top with the remaining mozzarella cheese.
7. Bake for 20–25 minutes until the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

This Summer Veggie and Ricotta Pasta Casserole is the perfect way to enjoy a variety of fresh vegetables in a comforting, cheesy pasta dish.

It’s light yet filling, and the ricotta adds a creamy richness that pairs beautifully with the seasonal produce.