Baked pasta is the ultimate comfort food that doesn’t have to derail your healthy eating goals. We’ve gathered 18 nutritious, mouthwatering recipes that are perfect for busy weeknights, cozy weekends, or feeding a crowd. From veggie-packed lasagnas to lightened-up mac and cheese, get ready to discover delicious dinners you’ll feel great about serving. Let’s dive into these wholesome, satisfying dishes!
Low-Carb Zucchini Noodle Lasagna
Unbelievably, you can indulge in all the cheesy, saucy goodness of lasagna without the carb coma! This zucchini noodle version swaps out pasta for crisp veggie ribbons, creating a dish that’s both decadent and waistline-friendly—perfect for when you want to feel virtuous but still devour something utterly delicious. Let’s get layering!
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 4 medium zucchinis, sliced into thin, uniform ribbons
– 1 pound lean ground beef (90/10 blend)
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced to a fragrant paste
– 24 ounces jarred marinara sauce (choose a robust, herb-infused variety)
– 15 ounces whole-milk ricotta cheese, creamy and smooth
– 1 large egg, farm-fresh and lightly beaten
– 1/4 cup fresh parsley, finely chopped
– 2 cups shredded mozzarella cheese, divided
– 1/2 cup grated Parmesan cheese, savory and aged
– 1 tablespoon rich extra virgin olive oil
– 1 teaspoon dried oregano, aromatic and earthy
– 1/2 teaspoon finely ground black pepper
– 1/4 teaspoon kosher salt
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with the rich extra virgin olive oil.
2. Place the zucchini ribbons in a single layer on paper towels, sprinkle with the kosher salt, and let sit for 10 minutes to draw out excess moisture—pat them dry thoroughly to prevent a soggy lasagna.
3. In a large skillet over medium-high heat, cook the lean ground beef, breaking it into small crumbles, until browned, about 5-7 minutes.
4. Add the finely diced yellow onion and cook until softened, about 3 minutes, then stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the jarred marinara sauce and dried oregano, bring to a simmer, and cook for 5 minutes, then remove from heat.
6. In a medium bowl, combine the creamy whole-milk ricotta cheese, beaten egg, finely chopped fresh parsley, finely ground black pepper, and 1 cup of the shredded mozzarella cheese.
7. Spread a thin layer of the meat sauce on the bottom of the prepared baking dish.
8. Arrange a single layer of the dried zucchini ribbons over the sauce, slightly overlapping them like lasagna noodles.
9. Spread half of the ricotta mixture evenly over the zucchini layer.
10. Spoon one-third of the remaining meat sauce over the ricotta.
11. Repeat the layers: zucchini ribbons, the remaining ricotta mixture, another third of the meat sauce, and a final layer of zucchini ribbons.
12. Top with the remaining meat sauce, then sprinkle the remaining 1 cup of shredded mozzarella cheese and the grated Parmesan cheese evenly over the top.
13. Cover the dish with aluminum foil and bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden brown.
14. Let the lasagna rest for 10 minutes before slicing to allow the layers to set—this prevents it from falling apart when served.
Savor the melty, gooey cheese and savory meat sauce layered with tender zucchini ribbons that hold their shape beautifully. This dish offers a satisfying, hearty texture without the heaviness of pasta, making it ideal for a cozy dinner or impressing guests with a low-carb twist. Try serving it with a crisp side salad for a complete meal that’s as fun to eat as it is to make!
Vegan Lentil and Mushroom Baked Penne
Gather ’round, pasta lovers, because we’re about to transform your cozy dinner dreams into a plant-based reality that even your carnivore friends will secretly envy. This dish is the ultimate hug-in-a-bowl, proving that comfort food doesn’t need a side of guilt to be utterly irresistible.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound of dried penne pasta
– 2 tablespoons of rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves of fresh garlic, minced
– 8 ounces of cremini mushrooms, sliced
– 1 cup of dried brown lentils
– 1 (28-ounce) can of crushed San Marzano tomatoes
– 2 cups of unsweetened almond milk
– 1/2 cup of nutritional yeast
– 1 teaspoon of smoked paprika
– 1/2 teaspoon of crushed red pepper flakes
– 1/4 cup of fresh parsley, chopped
– 1 teaspoon of fine sea salt
– 1/2 teaspoon of freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a drizzle of olive oil.
2. Bring a large pot of salted water to a rolling boil and cook the penne pasta for 2 minutes less than the package instructions indicate for al dente texture.
3. Drain the pasta in a colander and set it aside without rinsing to help the sauce cling better later.
4. Heat the extra virgin olive oil in a large Dutch oven or deep skillet over medium heat until it shimmers.
5. Add the finely diced yellow onion and cook for 5-7 minutes, stirring occasionally, until it turns translucent and soft.
6. Stir in the minced fresh garlic and sliced cremini mushrooms, cooking for another 5 minutes until the mushrooms release their liquid and brown slightly.
7. Tip: For deeper flavor, let the mushrooms sit undisturbed for a minute to develop a golden sear before stirring.
8. Add the dried brown lentils, crushed San Marzano tomatoes, unsweetened almond milk, nutritional yeast, smoked paprika, crushed red pepper flakes, fine sea salt, and freshly ground black pepper to the pot.
9. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 25 minutes, stirring every 10 minutes to prevent sticking.
10. Tip: Check the lentils at 20 minutes; they should be tender but not mushy, as they’ll continue cooking in the oven.
11. Remove the lentil-mushroom sauce from the heat and fold in the drained penne pasta until evenly coated.
12. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
13. Bake uncovered in the preheated oven for 20 minutes, or until the top is bubbly and lightly golden around the edges.
14. Tip: For a crispier top, broil for the final 2-3 minutes, watching closely to avoid burning.
15. Remove the baked penne from the oven and let it rest for 5 minutes to allow the flavors to meld.
16. Garnish with the chopped fresh parsley just before serving.
17. Revel in the hearty, savory goodness of this dish, where the tender lentils and earthy mushrooms create a meaty texture that’s perfectly balanced by the creamy, tangy tomato sauce. Serve it straight from the baking dish for a family-style feast, or pair it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Gluten-Free Chickpea Pasta Bake
Gather ’round, pasta lovers who’ve been betrayed by gluten—this one’s for you! Get ready to dive fork-first into a cozy, cheesy, and utterly crave-worthy Gluten-Free Chickpea Pasta Bake that’s so delicious, you’ll forget it’s actually good for you. Let’s turn that oven on and make some magic happen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 12 oz gluten-free chickpea pasta (like rotini or penne)
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 lb lean ground turkey
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 tsp dried oregano
– 24 oz jarred marinara sauce (choose a robust, herby brand)
– 1 cup whole milk ricotta cheese
– 1 large egg, lightly beaten
– ¼ cup freshly grated Parmesan cheese
– 2 cups shredded low-moisture mozzarella cheese
– Fresh basil leaves, for garnish
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a bit of olive oil.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the gluten-free chickpea pasta and cook according to package directions until al dente, usually 8–10 minutes, stirring occasionally to prevent sticking.
4. Drain the pasta in a colander and set it aside; do not rinse it to help the sauce cling better.
5. While the pasta cooks, heat the rich extra virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
6. Add the finely diced yellow onion and sauté until soft and translucent, about 5 minutes, stirring frequently.
7. Stir in the minced garlic and cook for 1 more minute until fragrant, being careful not to let it burn.
8. Add the lean ground turkey to the skillet, breaking it up with a spoon, and cook until no pink remains, about 6–8 minutes.
9. Season the turkey mixture with kosher salt, freshly ground black pepper, and dried oregano, stirring to combine evenly.
10. Pour in the jarred marinara sauce, reduce the heat to low, and let it simmer for 5 minutes to meld the flavors.
11. In a small bowl, mix the whole milk ricotta cheese with the lightly beaten large egg until smooth; this adds creaminess and helps bind the bake.
12. Combine the drained pasta and turkey sauce in the skillet, tossing gently to coat every piece.
13. Transfer half of the pasta mixture to the prepared baking dish, spreading it into an even layer.
14. Dollop the ricotta mixture over the pasta layer, then sprinkle with half of the freshly grated Parmesan cheese and half of the shredded low-moisture mozzarella cheese.
15. Top with the remaining pasta mixture, followed by the rest of the Parmesan and mozzarella cheeses.
16. Bake in the preheated oven for 20–25 minutes, until the cheese is bubbly and golden brown on top.
17. Let the bake cool for 5 minutes before serving to allow it to set slightly.
18. Garnish with fresh basil leaves just before serving for a pop of color and freshness.
Ready to dig in? This bake emerges from the oven with a gloriously crispy, cheesy top that gives way to a tender, protein-packed pasta beneath, all wrapped in a savory, herb-kissed sauce. Serve it straight from the dish for a family-style feast, or pair it with a crisp green salad to balance the richness—leftovers (if there are any!) taste even better the next day.
Roasted Garlic and Cauliflower Alfredo Bake
Picture this: a cozy winter evening where the oven’s warmth fills the kitchen with the nutty, caramelized aroma of roasted garlic and cauliflower, all smothered in a velvety, cheesy Alfredo sauce. This Roasted Garlic and Cauliflower Alfredo Bake is the ultimate comfort food hack—transforming humble veggies into a show-stopping, creamy casserole that’ll have everyone fighting for seconds. Trust me, it’s so good, you might just forget there’s a vegetable hiding in all that cheesy goodness!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 1 large head of cauliflower, cut into bite-sized florets
– 1 whole garlic bulb, top sliced off to expose cloves
– 2 tablespoons rich extra virgin olive oil, divided
– 1 teaspoon kosher salt, plus more for seasoning
– ½ teaspoon freshly ground black pepper
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 2 cups whole milk, warmed slightly
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– ½ cup shredded mozzarella cheese
– ¼ teaspoon freshly grated nutmeg
– 8 ounces fettuccine pasta
– 2 tablespoons chopped fresh parsley, for garnish
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the cauliflower florets and whole garlic bulb (cut-side up) with 1 tablespoon of rich extra virgin olive oil, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper on the prepared baking sheet.
3. Roast in the preheated oven for 25 minutes, or until the cauliflower is tender and golden-brown at the edges, and the garlic is soft and caramelized.
4. Remove from the oven and let the garlic cool slightly, then squeeze the roasted cloves out of the bulb into a small bowl and mash with a fork until smooth.
5. While the vegetables roast, cook 8 ounces of fettuccine pasta according to package directions until al dente, then drain and set aside.
6. In a large saucepan over medium heat, melt 2 tablespoons of unsalted butter with the remaining 1 tablespoon of rich extra virgin olive oil.
7. Whisk in 2 tablespoons of all-purpose flour and cook for 1–2 minutes until bubbly and golden, stirring constantly to prevent burning.
8. Gradually pour in 2 cups of warmed whole milk and 1 cup of heavy cream, whisking continuously until the sauce thickens and coats the back of a spoon, about 5–7 minutes.
9. Stir in 1 cup of freshly grated Parmesan cheese, ½ cup of shredded mozzarella cheese, the mashed roasted garlic, and ¼ teaspoon of freshly grated nutmeg until the cheese is fully melted and the sauce is smooth.
10. Tip: For an extra creamy texture, remove the sauce from heat before adding the cheese to avoid curdling.
11. Gently fold the roasted cauliflower florets and cooked fettuccine pasta into the Alfredo sauce until everything is evenly coated.
12. Transfer the mixture to a greased 9×13-inch baking dish and spread it into an even layer.
13. Bake in the preheated oven at 400°F (200°C) for 15 minutes, or until the top is bubbly and lightly golden.
14. Tip: For a crispier top, broil for the last 1–2 minutes, but watch closely to prevent burning.
15. Remove from the oven and let it rest for 5 minutes to allow the sauce to set slightly.
16. Garnish with 2 tablespoons of chopped fresh parsley before serving.
17. Tip: If the sauce seems too thick after baking, stir in a splash of warm milk to loosen it up.
Know that each bite delivers a luscious, creamy texture with sweet, mellow notes from the roasted garlic, balanced by the tender, slightly nutty cauliflower. The cheesy Alfredo clings perfectly to the al dente pasta, creating a comforting bake that’s ideal for a family dinner or potluck—try topping it with crispy breadcrumbs or serving alongside a crisp green salad for a delightful contrast!
Kale and Sun-Dried Tomato Baked Farfalle
Tired of the same old pasta routine? This Kale and Sun-Dried Tomato Baked Farfalle is here to shake up your weeknight dinner game with a cozy, cheesy hug in a dish. It’s the kind of meal that makes you feel fancy without the fuss—perfect for when you want to impress your taste buds but keep your sanity intact.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 pound dried farfalle pasta
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 bunch fresh curly kale, stems removed and leaves roughly chopped
– 1 cup sun-dried tomatoes in oil, drained and sliced
– 2 cups heavy cream
– 1 cup grated Parmesan cheese
– 1 cup shredded mozzarella cheese
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon crushed red pepper flakes
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with a light coating of olive oil.
2. Bring a large pot of salted water to a rolling boil and cook the farfalle according to package directions until al dente, about 10-12 minutes, then drain and set aside. (Tip: Reserve ½ cup of pasta water for later—it’s a secret weapon for creamy sauces!)
3. In a large skillet, heat the olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
4. Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5. Toss in the chopped kale and cook until wilted and bright green, about 3-4 minutes, stirring occasionally.
6. Stir in the sun-dried tomatoes and cook for another 2 minutes to warm them through.
7. Pour in the heavy cream and bring the mixture to a gentle simmer, letting it thicken slightly for about 3 minutes. (Tip: Keep the heat medium-low to prevent the cream from curdling.)
8. Remove the skillet from heat and stir in the Parmesan cheese, salt, black pepper, and red pepper flakes until the cheese melts into a smooth sauce.
9. Combine the drained farfalle with the sauce in the skillet, tossing to coat every noodle evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
10. Transfer the pasta mixture to the prepared baking dish and top evenly with the shredded mozzarella cheese.
11. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown on top. (Tip: For extra crispiness, broil for the last 2-3 minutes, but watch it closely!)
12. Remove from the oven and let it cool for 5 minutes before serving.
Just out of the oven, this dish boasts a creamy, velvety texture with pops of chewy sun-dried tomatoes and tender kale in every bite. The flavors meld into a savory, slightly tangy delight that’s perfect for scooping up with crusty bread or pairing with a simple green salad for a complete meal.
High-Protein Greek Yogurt Mac and Cheese Bake
Ready to upgrade your comfort food game with a protein-packed twist that won’t leave you in a post-meal slump? This High-Protein Greek Yogurt Mac and Cheese Bake swaps out heavy cream for tangy Greek yogurt, creating a creamy, dreamy sauce that’s secretly good for you—because who says nutritious can’t be deliciously cheesy?
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces of elbow macaroni
– 2 cups of full-fat Greek yogurt, thick and tangy
– 2 cups of sharp cheddar cheese, freshly shredded
– 1 cup of whole milk
– 3 tablespoons of unsalted butter, rich and creamy
– 2 cloves of garlic, finely minced
– 1 teaspoon of Dijon mustard, zesty and smooth
– ½ teaspoon of smoked paprika, warm and aromatic
– ½ teaspoon of kosher salt, coarse and flaky
– ¼ teaspoon of freshly ground black pepper, finely ground
– ¼ cup of panko breadcrumbs, crispy and golden
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon of the unsalted butter.
2. Bring a large pot of salted water to a rolling boil over high heat, then add the elbow macaroni and cook for 8 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the macaroni in a colander and return it to the pot, off the heat, to keep it warm.
4. In a medium saucepan over medium heat, melt the remaining 2 tablespoons of unsalted butter, then add the finely minced garlic and sauté for 1 minute until fragrant but not browned.
5. Whisk in the whole milk, thick and tangy Greek yogurt, zesty Dijon mustard, warm smoked paprika, coarse kosher salt, and finely ground black pepper until smooth and combined.
6. Heat the sauce mixture for 3-4 minutes, stirring constantly, until it just begins to simmer—do not boil to prevent curdling.
7. Remove the saucepan from the heat and stir in 1½ cups of the freshly shredded sharp cheddar cheese until melted and creamy.
8. Pour the cheese sauce over the warm macaroni in the pot and toss gently to coat every noodle evenly.
9. Transfer the macaroni mixture to the greased baking dish and spread it into an even layer.
10. Sprinkle the remaining ½ cup of shredded sharp cheddar cheese and the crispy panko breadcrumbs evenly over the top.
11. Bake in the preheated oven for 20-25 minutes, until the top is golden brown and bubbly around the edges.
12. Let the bake rest for 5 minutes before serving to allow the sauce to set slightly.
You’ll love the creamy, velvety texture from the Greek yogurt, which adds a subtle tang that balances the rich sharp cheddar perfectly. Serve it straight from the dish for a cozy family dinner, or top it with crispy bacon bits for an extra indulgent crunch that makes every bite irresistible.
Spaghetti Squash and Turkey Meatball Bake
Well, folks, if your oven could high-five you, this dish would be the reason why. We’re taking spaghetti squash—nature’s noodle impersonator—and cozying it up with juicy turkey meatballs in a saucy, cheesy embrace that’ll make your taste buds throw a tiny party.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 medium spaghetti squash (about 3 lbs), halved and seeded
– 1 lb lean ground turkey
– 1 large farm-fresh egg, lightly beaten
– ½ cup finely grated Parmesan cheese, plus extra for topping
– ¼ cup panko breadcrumbs
– 2 cloves garlic, minced
– 1 tsp dried oregano
– ½ tsp kosher salt
– ¼ tsp finely ground black pepper
– 2 cups robust marinara sauce
– 1 cup shredded low-moisture mozzarella cheese
– 2 tbsp rich extra virgin olive oil
– Fresh basil leaves, for garnish
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Drizzle 1 tablespoon of rich extra virgin olive oil over the cut sides of the halved spaghetti squash and place them cut-side down on the prepared baking sheet.
3. Roast the squash for 30–35 minutes, until the flesh is tender and easily shreds with a fork—this is your cue it’s ready.
4. While the squash roasts, in a large mixing bowl, combine 1 lb lean ground turkey, 1 large farm-fresh egg, ½ cup finely grated Parmesan cheese, ¼ cup panko breadcrumbs, 2 cloves minced garlic, 1 tsp dried oregano, ½ tsp kosher salt, and ¼ tsp finely ground black pepper.
5. Gently mix the ingredients with your hands until just combined; overmixing can make the meatballs tough, so keep it light.
6. Shape the mixture into 12 evenly sized meatballs, about 1.5 inches in diameter, and set them aside on a plate.
7. Heat the remaining 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat.
8. Add the turkey meatballs and cook for 8–10 minutes, turning occasionally, until they’re browned on all sides and reach an internal temperature of 165°F (74°C) on a meat thermometer.
9. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands and transfer them to a 9×13-inch baking dish.
10. Pour 2 cups robust marinara sauce over the squash strands and toss gently to coat evenly.
11. Nestle the browned turkey meatballs into the saucy squash mixture in the baking dish.
12. Sprinkle 1 cup shredded low-moisture mozzarella cheese and extra finely grated Parmesan cheese over the top for a golden, bubbly finish.
13. Bake the dish at 400°F (200°C) for 15–20 minutes, until the cheese is melted and lightly browned.
14. Remove from the oven and let it rest for 5 minutes to set—this helps the flavors meld together beautifully.
15. Garnish with fresh basil leaves before serving.
Buttery strands of squash cradle those savory meatballs in a tangy marinara hug, topped with a gooey cheese blanket that’s pure comfort. Serve it straight from the dish for a cozy family dinner, or scoop leftovers into a bowl for a next-day lunch that tastes even better. The texture is a delightful mix of tender, noodle-like squash and juicy meatballs, with every bite bursting with herbaceous garlic notes.
Mediterranean Eggplant and Whole Grain Pasta Bake
Dare we say it’s the coziest, most vibrant hug your taste buds have been waiting for? This Mediterranean Eggplant and Whole Grain Pasta Bake is the ultimate weeknight hero—think roasted eggplant, tangy tomatoes, and hearty whole grains all baked into a cheesy, golden masterpiece that’ll have you forgetting takeout menus exist. It’s basically a vacation on a plate, minus the sunscreen and questionable souvenirs!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 medium eggplants, cut into 1-inch cubes
– 3 tablespoons rich extra virgin olive oil, divided
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– 12 ounces whole grain penne pasta
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1 teaspoon dried oregano
– ½ teaspoon crushed red pepper flakes
– 1 cup shredded part-skim mozzarella cheese
– ½ cup grated Parmesan cheese
– ¼ cup chopped fresh basil leaves
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss the eggplant cubes with 2 tablespoons of the olive oil, the coarse sea salt, and freshly cracked black pepper until evenly coated.
3. Spread the eggplant in a single layer on the prepared baking sheet and roast for 20–25 minutes, flipping halfway through, until golden brown and tender. (Tip: Don’t overcrowd the pan—this ensures crispy edges!)
4. While the eggplant roasts, bring a large pot of salted water to a rolling boil and cook the whole grain penne pasta according to package directions until al dente, then drain and set aside.
5. In a large skillet over medium heat, heat the remaining 1 tablespoon of olive oil and sauté the finely diced yellow onion for 5–7 minutes until translucent.
6. Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Stir in the crushed San Marzano tomatoes, dried oregano, and crushed red pepper flakes, then simmer uncovered for 10 minutes until slightly thickened. (Tip: Simmering deepens the tomato flavor—patience pays off!)
8. In a large mixing bowl, combine the roasted eggplant, cooked pasta, and tomato sauce, tossing gently to coat everything evenly.
9. Transfer the mixture to a 9×13-inch baking dish and top evenly with the shredded part-skim mozzarella cheese and grated Parmesan cheese.
10. Bake uncovered at 425°F for 15–20 minutes, until the cheese is bubbly and golden brown. (Tip: For extra crispiness, broil for the last 2–3 minutes, watching closely!)
11. Remove from the oven and let cool for 5 minutes, then sprinkle with the chopped fresh basil leaves before serving.
Who knew a bake could be this lively? The tender eggplant melts into the al dente pasta, while the cheeses form a gooey, savory blanket that’s pure comfort. Serve it straight from the dish with a side of crusty bread to scoop up every last bit of that tangy tomato sauce—leftovers (if there are any!) taste even better the next day, making it a meal that keeps on giving.
Broccoli and Cheddar Quinoa Pasta Bake
Crank up the cozy vibes, because this cheesy, veggie-packed bake is about to become your new best friend on chilly evenings—it’s like a warm hug in a casserole dish, but with way more personality and zero judgment about your sweatpants. Imagine tender quinoa pasta swimming in a luscious, sharp cheddar sauce, studded with vibrant broccoli florets that somehow make you feel virtuous while you devour a second helping. It’s the ultimate comfort food upgrade that even your pickiest eater won’t be able to resist.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 12 ounces quinoa pasta shells
– 4 cups fresh broccoli florets, cut into bite-sized pieces
– 3 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk, warmed slightly
– 2 cups shredded sharp cheddar cheese, divided
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– ½ cup panko breadcrumbs
– 1 tablespoon extra virgin olive oil
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the quinoa pasta shells to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
4. Tip: Reserve ½ cup of the pasta cooking water before draining—it’ll help create a silkier sauce later!
5. Drain the pasta in a colander and set it aside in a large mixing bowl.
6. In the same pot, add the broccoli florets and enough water to cover them by an inch; bring to a boil over medium-high heat.
7. Cook the broccoli for 3-4 minutes until bright green and just tender, then drain and rinse under cold water to stop the cooking.
8. Add the blanched broccoli to the bowl with the pasta and toss gently to combine.
9. In a medium saucepan, melt the unsalted butter over medium heat until it’s bubbling slightly.
10. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to form a smooth roux.
11. Tip: Keep the heat medium to avoid burning the roux—it should smell nutty, not scorched!
12. Gradually pour in the warmed whole milk while whisking continuously to prevent lumps.
13. Cook the sauce for 3-5 minutes, whisking often, until it thickens enough to coat the back of a spoon.
14. Remove the saucepan from the heat and stir in 1½ cups of the shredded sharp cheddar cheese until melted and smooth.
15. Add the garlic powder, smoked paprika, fine sea salt, and freshly ground black pepper to the cheese sauce, stirring to combine evenly.
16. Pour the cheese sauce over the pasta and broccoli mixture, tossing everything together until well coated.
17. Tip: If the sauce seems too thick, stir in a splash of the reserved pasta water to loosen it up.
18. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
19. In a small bowl, combine the panko breadcrumbs, remaining ½ cup of shredded sharp cheddar cheese, and extra virgin olive oil, mixing until crumbly.
20. Sprinkle the breadcrumb mixture evenly over the top of the bake.
21. Bake in the preheated oven for 20-25 minutes, until the top is golden brown and the edges are bubbling.
22. Let the bake cool for 5 minutes before serving to allow the sauce to set slightly.
Now, dig into that golden, crispy topping to reveal a creamy, cheesy interior where every bite delivers a perfect balance of tender pasta and crisp-tender broccoli. The smoky paprika adds a subtle warmth that plays beautifully with the sharp cheddar, making this dish ideal for serving straight from the oven with a simple side salad or even reheating for next-day lunches that’ll have your coworkers green with envy.
Avocado and Pesto Whole Wheat Pasta Bake
Ever have one of those days where you stare into your fridge, hoping it magically produces something delicious? Enter this Avocado and Pesto Whole Wheat Pasta Bake—it’s the cozy, creamy, and surprisingly healthy hero your weeknight dinners have been begging for.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 12 ounces of whole wheat penne pasta
– 2 large, ripe avocados, pitted and peeled
– 1 cup of vibrant, store-bought basil pesto
– 1 cup of shredded, part-skim mozzarella cheese
– 1/2 cup of grated Parmesan cheese
– 1/2 cup of plain Greek yogurt
– 2 tablespoons of rich extra virgin olive oil
– 3 cloves of garlic, minced
– 1/2 teaspoon of finely ground black pepper
– 1/4 teaspoon of kosher salt
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with a drizzle of extra virgin olive oil.
2. Bring a large pot of salted water to a rolling boil over high heat, then add the whole wheat penne pasta.
3. Cook the pasta for 9–11 minutes, stirring occasionally, until it is al dente (just tender with a slight bite).
4. Drain the pasta in a colander, but do not rinse it—the starchy coating helps the sauce cling better.
5. While the pasta cooks, scoop the flesh of the ripe avocados into a medium mixing bowl.
6. Add the vibrant basil pesto, plain Greek yogurt, minced garlic, finely ground black pepper, and kosher salt to the bowl with the avocado.
7. Use a fork or immersion blender to mash and mix everything until smooth and creamy, with no large avocado chunks remaining.
8. In a large bowl, combine the drained pasta and the creamy avocado-pesto sauce, tossing thoroughly to coat every piece.
9. Transfer the sauced pasta to the prepared baking dish, spreading it into an even layer.
10. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the pasta.
11. Bake in the preheated oven for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden brown on top.
12. Let the bake rest for 5 minutes after removing it from the oven—this allows it to set for easier serving.
Kick back and dig into this glorious bake! You’ll love the velvety texture from the blended avocado against the hearty whole wheat pasta, all wrapped in that punchy, herby pesto flavor. Try topping individual servings with a sprinkle of red pepper flakes or fresh basil for an extra pop.
Sweet Potato and Black Bean Baked Shells
Zesty, zippy, and downright dreamy—this cozy baked pasta dish is the ultimate winter warmer that’ll have you ditching takeout menus for good. Imagine tender pasta shells cradling a velvety sweet potato and black bean filling, all smothered in a creamy, cheesy sauce that bakes up golden and bubbly. It’s the kind of comfort food that feels like a hug from the inside out, perfect for chilly evenings or impressing your pickiest dinner guests without breaking a sweat.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 12 ounces of jumbo pasta shells
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 1 (15-ounce) can of plump black beans, drained and rinsed
– 1 cup of finely shredded sharp cheddar cheese
– ½ cup of creamy ricotta cheese
– ¼ cup of tangy sour cream
– 2 tablespoons of rich extra virgin olive oil
– 1 teaspoon of aromatic ground cumin
– ½ teaspoon of smoky paprika
– ½ teaspoon of finely ground black pepper
– ¼ teaspoon of flaky sea salt
– 2 cups of vibrant marinara sauce
– Fresh cilantro leaves for garnish
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with a drizzle of olive oil.
2. Bring a large pot of salted water to a rolling boil and cook the jumbo pasta shells according to package directions until al dente, about 9–11 minutes, then drain and set aside. Tip: Reserve ¼ cup of pasta water to stir into the filling later for extra creaminess.
3. While the pasta cooks, heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat.
4. Add the diced sweet potatoes to the skillet and sauté for 8–10 minutes, stirring occasionally, until they are fork-tender and lightly browned.
5. Stir in the plump black beans, aromatic ground cumin, smoky paprika, finely ground black pepper, and flaky sea salt, cooking for 2 more minutes until fragrant.
6. Remove the skillet from heat and gently fold in the creamy ricotta cheese, tangy sour cream, and ½ cup of the finely shredded sharp cheddar cheese until well combined. Tip: Let the mixture cool slightly before stuffing the shells to avoid burning your fingers.
7. Spoon the sweet potato and black bean filling into each cooked pasta shell, arranging them snugly in the prepared baking dish.
8. Pour the vibrant marinara sauce evenly over the stuffed shells, then sprinkle the remaining ½ cup of finely shredded sharp cheddar cheese on top.
9. Cover the dish with aluminum foil and bake for 20 minutes, then remove the foil and bake for an additional 10–15 minutes until the cheese is melted and bubbly with golden edges. Tip: For extra crunch, broil for the last 2–3 minutes, watching closely to prevent burning.
10. Garnish with fresh cilantro leaves before serving.
Soft, savory shells give way to a velvety filling with pops of earthy black beans and sweet potato warmth, all wrapped in a tangy, cheesy embrace. Serve it straight from the oven with a crisp green salad or scoop leftovers into a lunchbox for a next-day treat that tastes even better.
Artichoke and Spinach Whole Grain Pasta Bake
Ditch the bland pasta routine, because this Artichoke and Spinach Whole Grain Pasta Bake is about to become your new cozy-season hero—it’s basically a warm, cheesy hug in a casserole dish that’s secretly packed with green goodness. Imagine tender pasta swirled with creamy spinach and briny artichokes, all baked under a golden, bubbling cheese blanket that’ll make your kitchen smell like a dream. Trust me, this dish is so good, you might just forget it’s actually wholesome!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 12 ounces of hearty whole grain penne pasta
– 2 tablespoons of rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves of aromatic garlic, minced
– 10 ounces of fresh baby spinach leaves
– 1 (14-ounce) can of tender artichoke hearts, drained and quartered
– 1 (15-ounce) container of creamy ricotta cheese
– 1 cup of tangy grated Parmesan cheese
– 2 cups of shredded mozzarella cheese, divided
– 1 cup of whole milk
– 1 teaspoon of kosher salt
– ½ teaspoon of freshly ground black pepper
– ¼ teaspoon of crushed red pepper flakes
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a bit of olive oil.
2. Bring a large pot of salted water to a rolling boil over high heat, then add the whole grain penne pasta and cook for 8–10 minutes until al dente (it should still have a slight bite).
3. Drain the pasta in a colander, but reserve ½ cup of the starchy pasta water—this will help create a silky sauce later.
4. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
5. Add the finely diced yellow onion and sauté for 5–7 minutes until softened and translucent, stirring occasionally to prevent burning.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
7. Tip: Wilt the fresh baby spinach in batches by adding it to the skillet and tossing until just wilted, about 2–3 minutes total—this prevents sogginess.
8. Remove the skillet from heat and fold in the quartered artichoke hearts, letting them warm through from the residual heat.
9. In a large mixing bowl, combine the creamy ricotta cheese, tangy grated Parmesan, 1 cup of the shredded mozzarella, whole milk, kosher salt, black pepper, and red pepper flakes, whisking until smooth.
10. Tip: Stir the reserved pasta water into the cheese mixture to loosen it up for easier blending with the pasta.
11. Add the drained pasta and the spinach-artichoke mixture to the bowl, gently folding everything together until evenly coated.
12. Transfer the mixture to the prepared baking dish, spreading it into an even layer with a spatula.
13. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.
14. Bake in the preheated oven for 25–30 minutes until the cheese is melted, golden, and bubbly around the edges.
15. Tip: Let the bake rest for 5–10 minutes after removing it from the oven—this allows the flavors to settle and makes slicing easier.
16. Serve warm, garnished with extra Parmesan if desired.
So, what’s the final verdict? This bake emerges from the oven with a delightfully crispy, cheesy crust that gives way to a creamy, hearty interior where the earthy spinach and tangy artichokes shine through. Slice it into generous squares for a family dinner, or scoop it straight from the dish for a casual potluck—either way, it’s a crowd-pleaser that’ll have everyone asking for seconds!
Lemon Herb Shrimp and Brown Rice Pasta Bake
Feast your eyes on this zesty, one-pan wonder that’s about to become your weeknight superhero! Picture plump, juicy shrimp and tender brown rice pasta cozying up in a bright lemon-herb sauce—it’s like a vacation for your taste buds without the hassle of packing. Seriously, who needs takeout when you can whip up this crowd-pleaser in under an hour?
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 pound large raw shrimp, peeled and deveined
– 8 ounces brown rice pasta (like fusilli or penne)
– 2 tablespoons rich extra virgin olive oil
– 3 cloves garlic, minced
– 1 lemon, zested and juiced
– 1/4 cup fresh parsley, finely chopped
– 1 tablespoon fresh thyme leaves
– 1/2 teaspoon finely ground black pepper
– 1/2 teaspoon sea salt
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 cup heavy cream
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with a light coating of olive oil.
2. Bring a large pot of salted water to a rolling boil and cook the brown rice pasta according to package directions until al dente, about 8-10 minutes, then drain and set aside. Tip: Reserve 1/4 cup of pasta water to adjust sauce consistency later if needed.
3. In a large skillet, heat the extra virgin olive oil over medium-high heat until shimmering, about 1 minute.
4. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to let it burn.
5. Toss in the raw shrimp and cook for 2-3 minutes per side until they turn pink and opaque, then remove from the skillet and set aside.
6. Reduce the heat to medium and pour the heavy cream into the skillet, stirring to combine with the garlic-infused oil.
7. Add the lemon zest, lemon juice, fresh parsley, fresh thyme, sea salt, and black pepper, simmering for 3-4 minutes until the sauce thickens slightly. Tip: Taste the sauce now—if it’s too tangy, a pinch of sugar can balance the lemon’s acidity.
8. Stir in the cooked brown rice pasta and shrimp until evenly coated with the sauce, then transfer everything to the prepared baking dish.
9. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top. Tip: For extra crunch, add a breadcrumb topping before baking!
10. Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly with golden-brown spots.
11. Let the bake rest for 5 minutes before serving to allow the flavors to meld.
Out of the oven, this dish boasts a creamy, velvety texture with pops of tender shrimp and a satisfying chew from the pasta. The bright lemon and herbs cut through the richness, making each bite feel fresh and indulgent. Serve it straight from the dish with a crisp green salad or crusty bread to soak up every last drop of that luscious sauce—it’s a meal that’ll have everyone asking for seconds!
Pumpkin and Sage Baked Rigatoni
Wondering what to do with that leftover pumpkin puree that’s been staring you down from the pantry? This cozy, autumnal twist on baked pasta is about to become your new favorite comfort food—think creamy, cheesy, and herbaceous all in one glorious dish. It’s the kind of meal that makes you want to curl up on the couch with a fuzzy blanket and a very large fork.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound dried rigatoni pasta
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 (15-ounce) can pure pumpkin puree (not pie filling)
– 2 cups whole milk
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese, plus extra for topping
– 2 cups shredded low-moisture mozzarella cheese
– 1/4 cup fresh sage leaves, thinly sliced
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of generously salted water to a rolling boil over high heat.
3. Add the dried rigatoni pasta to the boiling water and cook for 2 minutes less than the package directions indicate for al dente, about 8-10 minutes. (Tip: Undercooking the pasta slightly prevents it from becoming mushy during baking.)
4. Drain the pasta in a colander and set it aside; do not rinse.
5. While the pasta cooks, heat the rich extra virgin olive oil in a large, deep skillet or Dutch oven over medium heat.
6. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
7. Stir in the minced fresh garlic and cook until fragrant, about 1 minute.
8. Reduce the heat to medium-low and add the pure pumpkin puree, whole milk, and heavy cream to the skillet, whisking until smooth and combined.
9. Let the sauce simmer gently for 5 minutes, stirring frequently to prevent scorching.
10. Remove the skillet from the heat and stir in the freshly grated Parmesan cheese, shredded low-moisture mozzarella cheese, thinly sliced fresh sage leaves, kosher salt, freshly ground black pepper, and freshly grated nutmeg until the cheeses are melted and the sauce is creamy. (Tip: Taking the pan off the heat before adding the cheese helps it melt smoothly without clumping or breaking.)
11. Add the drained rigatoni pasta to the sauce and stir gently until every piece is evenly coated.
12. Transfer the saucy pasta mixture to the prepared baking dish and spread it into an even layer.
13. Sprinkle the top with an additional 1/4 cup of freshly grated Parmesan cheese.
14. Bake in the preheated oven, uncovered, for 25-30 minutes, or until the sauce is bubbly around the edges and the top is golden brown. (Tip: For an extra-crispy top, broil for the final 1-2 minutes, watching closely to prevent burning.)
15. Remove the dish from the oven and let it rest for 5-10 minutes before serving.
Right out of the oven, this baked rigatoni boasts a delightfully creamy interior with pockets of tender pasta and a perfectly crisp, cheesy crust. The pumpkin adds a subtle sweetness and velvety texture that pairs magically with the earthy, aromatic sage. For a fun twist, serve individual portions in small, hollowed-out pumpkins or acorn squash bowls during the fall—it’s an instant table centerpiece!
Turkey Sausage and Kale Baked Rotini
Hear ye, hear ye, holiday warriors and weeknight heroes! If your soul craves a cozy, one-pan hug but your schedule screams ‘no time for fuss,’ this Turkey Sausage and Kale Baked Rotini is your culinary knight in shining armor. It’s the ultimate comfort food mashup that’s hearty enough to satisfy a crowd yet sneaky-healthy enough to make you feel virtuous.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 tablespoon of rich extra virgin olive oil
– 1 pound of savory Italian turkey sausage, casings removed
– 1 large yellow onion, finely diced
– 3 cloves of aromatic garlic, minced
– 1 bunch of hearty curly kale, stems removed and leaves roughly chopped
– 1 (28-ounce) can of vibrant crushed tomatoes
– 1 teaspoon of fragrant dried oregano
– ½ teaspoon of fiery crushed red pepper flakes (optional)
– 12 ounces of sturdy rotini pasta
– 2 cups of creamy shredded mozzarella cheese
– ½ cup of nutty grated Parmesan cheese
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to a toasty 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of generously salted water to a rolling boil for the pasta.
3. Heat the rich extra virgin olive oil in a large, deep skillet or Dutch oven over medium-high heat.
4. Add the savory Italian turkey sausage, breaking it up with a spoon, and cook for 5-7 minutes until it’s browned and no longer pink. Tip: Don’t overcrowd the pan to ensure proper browning and flavor development.
5. Stir in the finely diced yellow onion and cook for 4-5 minutes until it becomes soft and translucent.
6. Add the minced aromatic garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
7. Incorporate the roughly chopped hearty curly kale in batches, wilting each addition for about 2 minutes until all the kale is bright green and tender.
8. Pour in the vibrant crushed tomatoes, fragrant dried oregano, and fiery crushed red pepper flakes (if using). Season the mixture generously with kosher salt and freshly ground black pepper.
9. Reduce the heat to low and let the sauce simmer gently for 10 minutes to allow the flavors to meld beautifully.
10. While the sauce simmers, cook the sturdy rotini pasta in the boiling water for 2 minutes less than the package instructions indicate for al dente pasta, as it will finish cooking in the oven. Tip: Reserving a cup of the starchy pasta water before draining can help adjust the sauce consistency later if needed.
11. Drain the pasta thoroughly and immediately add it to the skillet with the sausage and kale sauce, tossing everything together until the pasta is well coated.
12. Transfer half of the pasta mixture to the prepared baking dish and sprinkle with 1 cup of the creamy shredded mozzarella cheese.
13. Layer the remaining pasta mixture on top and finish with the final cup of mozzarella and the nutty grated Parmesan cheese.
14. Bake uncovered in the preheated oven for 20-25 minutes, until the cheese is golden, bubbly, and irresistibly melted. Tip: For an extra-crispy cheese top, broil for the final 1-2 minutes, watching closely to prevent burning.
15. Remove the dish from the oven and let it rest for 5 minutes before serving to allow the layers to set.
Verdict? You’re rewarded with a glorious, bubbling casserole where the al dente rotini holds its shape perfectly against the robust, herby tomato sauce and juicy turkey sausage. The kale adds a delightful earthy note and a pop of color, while that triple-cheese blanket provides the ultimate gooey, savory finish. Serve it straight from the dish with a simple green salad and some crusty garlic bread for a meal that feels like a celebration, even on a Tuesday.
Chickpea and Spinach Vegan Baked Pasta
Fancy a dish that’ll make your taste buds do a happy dance while your inner foodie gives you a high-five? Meet this Chickpea and Spinach Vegan Baked Pasta—a cozy, creamy, and utterly crave-worthy creation that’s basically a warm hug in a baking dish. It’s the perfect answer to “what’s for dinner?” when you want something hearty, plant-based, and ridiculously delicious without any fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 pound of ridged penne pasta
– 2 tablespoons of golden extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves of garlic, minced until fragrant
– 1 (15-ounce) can of plump chickpeas, drained and rinsed
– 1 (28-ounce) can of fire-roasted crushed tomatoes
– 1 cup of unsweetened creamy cashew milk
– 5 ounces of fresh baby spinach leaves
– 1 cup of shredded vegan mozzarella cheese
– 1 teaspoon of smoked paprika
– 1 teaspoon of dried oregano
– ½ teaspoon of crushed red pepper flakes
– Salt and freshly ground black pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with a drizzle of olive oil.
2. Bring a large pot of salted water to a rolling boil and cook the penne pasta for 2 minutes less than the package directions—it should be al dente with a slight bite.
3. Drain the pasta in a colander and set it aside; this prevents it from overcooking and turning mushy later.
4. In a large skillet over medium heat, warm the extra virgin olive oil until it shimmers, then add the diced onion and sauté for about 5 minutes until it turns soft and translucent.
5. Stir in the minced garlic and cook for 1 more minute until it releases a fragrant aroma, being careful not to let it burn.
6. Add the drained chickpeas to the skillet and cook for 3 minutes, stirring occasionally to lightly toast them and enhance their nutty flavor.
7. Pour in the fire-roasted crushed tomatoes, cashew milk, smoked paprika, dried oregano, and red pepper flakes, then season with salt and black pepper.
8. Simmer the sauce uncovered for 10 minutes over medium-low heat, allowing it to thicken slightly and the flavors to meld together beautifully.
9. Remove the skillet from the heat and fold in the fresh baby spinach until it wilts into the sauce, which takes about 1-2 minutes—it’ll shrink down dramatically!
10. In a large mixing bowl, combine the cooked pasta and the sauce mixture, tossing gently to coat every piece evenly.
11. Transfer the pasta mixture to the prepared baking dish and sprinkle the shredded vegan mozzarella cheese evenly over the top.
12. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly with golden edges.
13. Let the baked pasta rest for 5 minutes after removing it from the oven; this helps the layers set and makes serving easier.
Now, dig into this masterpiece! The texture is wonderfully creamy with a satisfying bite from the al dente pasta and chickpeas, while the flavors sing with smoky, tangy, and subtly spicy notes. No need for generic endings—just serve it straight from the dish with a side of garlic bread or a crisp salad for a meal that’s as fun to eat as it is to make.
Portobello Mushroom and Goat Cheese Baked Fusilli
Aren’t you tired of the same old pasta routine? Let’s shake things up with a dish that’s as bold and earthy as your favorite flannel shirt—a baked fusilli masterpiece starring meaty portobello mushrooms and tangy goat cheese. It’s the cozy, carb-loaded hug your winter soul desperately needs, guaranteed to make your kitchen smell like a rustic Italian trattorio (minus the plane ticket).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 12 ounces of dried fusilli pasta
– 2 large, meaty portobello mushroom caps, sliced into ½-inch strips
– 4 ounces of creamy, crumbled goat cheese
– 1 medium yellow onion, finely diced
– 3 cloves of aromatic garlic, minced
– 2 cups of rich marinara sauce
– ¼ cup of grated Parmesan cheese
– 2 tablespoons of extra virgin olive oil
– 1 teaspoon of dried oregano
– ½ teaspoon of crushed red pepper flakes
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of generously salted water to a rolling boil and cook the fusilli for 2 minutes less than the package directions for al dente pasta—it’ll finish cooking in the oven.
3. While the pasta boils, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Add the sliced portobello mushrooms to the skillet and sauté for 8–10 minutes, until they release their juices and turn golden brown.
7. Pour in the rich marinara sauce, dried oregano, and crushed red pepper flakes, then simmer for 5 minutes to let the flavors meld.
8. Drain the fusilli and immediately toss it in the skillet with the mushroom sauce until evenly coated.
9. Transfer half of the pasta mixture to the prepared baking dish and sprinkle with 2 ounces of crumbled goat cheese.
10. Layer the remaining pasta on top and finish with the rest of the goat cheese and grated Parmesan.
11. Bake uncovered for 20–25 minutes, until the cheese is bubbly and the top is lightly golden.
12. Let it rest for 5 minutes before serving to allow the sauce to thicken slightly.
Who knew such humble ingredients could create such magic? The fusilli stays delightfully chewy, soaking up the earthy mushroom and tangy goat cheese flavors, while the crispy cheese topping adds a satisfying crunch. Try serving it straight from the dish with a simple arugula salad on the side for a meal that’s both rustic and ridiculously delicious.
Roasted Red Pepper and Lentil Baked Penne
Brace yourselves, pasta lovers—this isn’t your average baked penne. We’re taking cozy comfort food to a whole new level with smoky roasted red peppers and protein-packed lentils, all baked into a dish so deliciously hearty, you might just forget there’s a world outside your kitchen. Get ready to impress your taste buds (and maybe a few hungry friends) with minimal fuss and maximum flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 pound dried penne pasta
– 2 tablespoons rich extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup dried brown lentils, rinsed
– 2 cups jarred roasted red peppers, drained and roughly chopped
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1 teaspoon dried oregano
– ½ teaspoon crushed red pepper flakes (optional)
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– 2 cups shredded whole-milk mozzarella cheese
– ½ cup freshly grated Parmesan cheese
– ¼ cup fresh basil leaves, thinly sliced
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of generously salted water to a rolling boil and cook the penne according to package directions until just al dente, about 9–10 minutes. Tip: Undercook the pasta slightly, as it will continue to soften in the oven.
3. Drain the pasta and set it aside.
4. While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat.
5. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the rinsed lentils, chopped roasted red peppers, crushed tomatoes, oregano, red pepper flakes (if using), salt, and black pepper to the skillet.
8. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 20 minutes, stirring occasionally, until the lentils are tender. Tip: If the sauce thickens too much, add a splash of water or vegetable broth.
9. Remove the skillet from the heat and stir in the cooked penne until evenly coated.
10. Transfer half of the pasta mixture to the prepared baking dish and sprinkle with 1 cup of the mozzarella cheese.
11. Layer the remaining pasta on top, then finish with the remaining 1 cup of mozzarella and all of the grated Parmesan.
12. Bake, uncovered, for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden brown. Tip: For extra crispiness, broil for the final 1–2 minutes, watching closely to prevent burning.
13. Remove from the oven and let it rest for 5 minutes before sprinkling with fresh basil.
Rich, smoky, and satisfyingly hearty, this baked penne delivers a wonderful contrast of textures—tender lentils and pasta nestled in a robust sauce, all topped with that irresistible, gooey cheese pull. Really, it’s the ultimate crowd-pleaser that tastes even better the next day, so don’t be shy about making a double batch. Round out the meal with a simple arugula salad dressed in lemon vinaigrette for a fresh, bright counterpoint.
Summary
Ultimately, these 20 healthy baked pasta recipes prove that comfort food can be both delicious and nutritious. We hope you find some new family favorites to try! Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup on Pinterest to help other home cooks discover these tasty, wholesome dishes. Happy baking!
