Kick off your cozy cooking with these 18 creamy pasta bake recipes—the ultimate comfort food collection! Whether you’re craving a quick weeknight dinner or a crowd-pleasing weekend feast, these cheesy, dreamy dishes are sure to satisfy. From classic mac and cheese to inventive twists, there’s something here for every home cook. Let’s dive in and find your new favorite bake!
Four Cheese Pasta Bake
Just imagine a cozy winter evening where you need the ultimate comfort food. This four cheese pasta bake is exactly that—creamy, cheesy, and so satisfying. You’ll love how simple it is to throw together for a crowd.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb penne pasta
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 2 cups whole milk
– 1 cup shredded mozzarella cheese
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup crumbled goat cheese
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup breadcrumbs
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente, then drain it.
3. In a saucepan over medium heat, melt the butter and whisk in the flour to form a roux, cooking for 1 minute until golden.
4. Gradually pour in the milk while whisking constantly to avoid lumps, and cook for 3-5 minutes until the sauce thickens.
5. Remove the saucepan from the heat and stir in the mozzarella, cheddar, Parmesan, goat cheese, garlic powder, salt, and pepper until smooth.
6. Tip: If the sauce seems too thick, add a splash of milk to loosen it up.
7. Combine the cooked penne with the cheese sauce in a large bowl, mixing well to coat every piece.
8. Transfer the pasta mixture to the prepared baking dish and spread it evenly.
9. Sprinkle the breadcrumbs evenly over the top for a crispy finish.
10. Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and golden brown.
11. Tip: Let it rest for 5 minutes after baking so the cheese sets and is easier to serve.
12. Tip: For extra flavor, try adding a pinch of red pepper flakes to the sauce before baking.
Melted together, the cheeses create a gooey, rich texture that clings to every bite of pasta. Serve it straight from the oven with a side salad for a complete meal, or enjoy leftovers reheated—it’s just as delicious the next day.
Tuna Pasta Bake with Cheese
Picture this: a cozy weeknight where you want something comforting but don’t want to spend hours in the kitchen. This tuna pasta bake is your answer—it’s creamy, cheesy, and comes together with pantry staples you likely already have.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- 12 oz dried elbow pasta (or any short pasta shape)
- 2 tbsp olive oil (or any neutral oil)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 (5 oz) cans tuna in water, drained well
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup frozen peas, thawed
- 1/2 tsp black pepper
- 1/4 tsp salt (adjust based on your soup and tuna’s saltiness)
- 1/4 cup panko breadcrumbs (for extra crunch, optional)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the elbow pasta to the boiling water and cook according to package directions for al dente, usually 8-10 minutes. Tip: Undercook it slightly since it will bake further.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the diced onion and cook, stirring occasionally, for about 5 minutes until softened and translucent.
- Stir in the minced garlic and cook for 1 more minute until fragrant.
- Remove the skillet from the heat and add the drained tuna, flaking it with a fork.
- In a large mixing bowl, whisk together the condensed cream of mushroom soup and whole milk until smooth.
- Stir in 3/4 cup of the shredded cheddar cheese, the thawed peas, black pepper, and salt.
- Drain the cooked pasta and add it to the bowl along with the tuna-onion mixture. Gently fold everything together until evenly combined. Tip: Reserve a little pasta water to thin the sauce if it seems too thick.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1/4 cup cheddar cheese evenly over the top, followed by the panko breadcrumbs if using.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and the edges are bubbly. Tip: For a golden top, broil for the last 1-2 minutes, watching closely.
- Remove from the oven and let it rest for 5 minutes before serving.
Ultimate comfort in a dish, this bake emerges creamy with a slight bite from the al dente pasta and pops of sweet peas. You get a savory, umami-rich flavor from the tuna and mushroom soup, balanced by the sharp cheddar. Try serving it with a simple green salad dressed in lemon vinaigrette to cut through the richness, or scoop it straight from the dish for the ultimate cozy meal.
Mexican Style Pasta Bake
Tired of the same old pasta dishes? This Mexican-style pasta bake is the cozy, flavorful twist you need. It’s packed with familiar ingredients but feels totally new and exciting—perfect for a weeknight dinner that everyone will love.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ground beef (or ground turkey for a lighter option)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 (15 oz) can black beans, rinsed and drained
– 1 (15 oz) can corn, drained
– 1 (10 oz) can diced tomatoes with green chilies, undrained
– 1 (8 oz) can tomato sauce
– 1 tbsp chili powder (adjust for more heat)
– 1 tsp ground cumin
– 1 tsp dried oregano
– 8 oz elbow pasta (about 2 cups dry)
– 2 cups shredded cheddar cheese, divided
– 1 cup sour cream
– Salt and pepper to taste (start with ½ tsp salt)
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 salted water to a boil over high heat, then cook the elbow pasta according to package directions until al dente, about 8–10 minutes. Tip: Reserve ½ cup of pasta water before draining in case the sauce needs thinning later.
3. While the pasta cooks, heat a large skillet over medium-high heat and brown the ground beef for 5–7 minutes, breaking it into small pieces with a spoon until no pink remains.
4. Add the diced onion to the skillet and cook for 3–4 minutes until softened, then stir in the minced garlic and cook for 1 minute more until fragrant.
5. Stir in the black beans, corn, diced tomatoes with green chilies, tomato sauce, chili powder, cumin, oregano, salt, and pepper. Simmer the mixture for 5 minutes over medium heat, stirring occasionally. Tip: Taste and adjust spices now—it should be slightly bold since the pasta will mellow it.
6. Drain the cooked pasta and return it to the pot. Add the meat sauce and 1 cup of shredded cheddar cheese, stirring until everything is well combined. If the mixture seems dry, mix in a splash of the reserved pasta water.
7. Spread half of the pasta mixture into the prepared baking dish, then dollop the sour cream evenly over the top and gently spread it into a thin layer.
8. Spoon the remaining pasta mixture over the sour cream layer, then sprinkle the remaining 1 cup of cheddar cheese on top. Tip: For a golden, bubbly finish, bake uncovered so the cheese melts and browns nicely.
9. Bake in the preheated oven for 20–25 minutes, until the cheese is melted and the edges are bubbling.
10. Let the bake rest for 5 minutes before serving to allow it to set slightly.
Layers of creamy sour cream and melted cheese make this dish irresistibly gooey, while the spices give it a warm, zesty kick. Serve it with a simple side salad or scoop it into tortillas for a fun, handheld twist—leftovers reheat beautifully for lunch the next day!
Seafood Pasta Bake
A cozy, cheesy seafood pasta bake is the ultimate comfort food for chilly evenings. You get tender shrimp and scallops baked into a creamy sauce with pasta, all topped with a golden breadcrumb crust. It’s impressive enough for guests but easy enough for a weeknight dinner.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 12 oz linguine pasta
– 1 lb large shrimp, peeled and deveined
– 1/2 lb sea scallops
– 2 tbsp olive oil, or any neutral oil
– 1 small yellow onion, diced
– 3 cloves garlic, minced
– 1/2 cup dry white wine, like Sauvignon Blanc
– 1 cup heavy cream
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup panko breadcrumbs
– 2 tbsp unsalted butter, melted
– 1 tsp dried oregano
– Salt and black pepper, adjust to taste
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente, then drain.
3. Pat the shrimp and scallops dry with paper towels to ensure they sear properly.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add the shrimp and scallops to the skillet and cook for 2-3 minutes per side until just opaque, then transfer to a plate.
6. In the same skillet, add the diced onion and cook for 5 minutes until softened.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Pour in the white wine to deglaze the pan, scraping up any browned bits for extra flavor.
9. Reduce heat to medium and stir in the heavy cream, simmering for 3-4 minutes until slightly thickened.
10. Remove the skillet from heat and mix in the cooked linguine, shrimp, scallops, mozzarella, and half of the Parmesan.
11. Season the mixture with oregano, salt, and pepper, then transfer it to the prepared baking dish.
12. In a small bowl, combine panko breadcrumbs, melted butter, and the remaining Parmesan for the topping.
13. Sprinkle the breadcrumb mixture evenly over the pasta in the baking dish.
14. Bake at 375°F for 20-25 minutes until the top is golden brown and the sauce is bubbling.
15. Let the bake rest for 5 minutes before serving to allow the sauce to set.
Buttery, crisp breadcrumbs give way to a creamy, savory interior packed with sweet seafood. Serve it straight from the dish with a simple green salad for a complete meal, or enjoy leftovers reheated—the flavors meld even more the next day.
Sun-Dried Tomato Pasta Bake
Sometimes you just need a cozy, hands-off dinner that feels special without the fuss. This sun-dried tomato pasta bake is exactly that—it’s rich, savory, and comes together with minimal effort, perfect for a busy weeknight or casual gathering. You’ll love how the flavors meld into something truly comforting.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 lb penne pasta (or any short pasta like rigatoni)
– 1 cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tbsp of the oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 lb ground Italian sausage (or ground beef for a milder option)
– 1 (28 oz) can crushed tomatoes
– 1 cup heavy cream (or half-and-half for a lighter version)
– 1 cup shredded mozzarella cheese
– ½ cup grated Parmesan cheese
– 1 tsp dried oregano
– ½ tsp red pepper flakes (optional, for a bit of heat)
– Salt and black pepper, to taste
– Fresh basil leaves, for garnish (optional)
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly with cooking spray or a bit of the reserved sun-dried tomato oil.
2. Bring a large pot of salted water to a boil over high heat, then cook the penne pasta according to package directions until al dente, about 10-12 minutes; drain and set aside.
3. In a large skillet over medium heat, add the reserved 2 tbsp of sun-dried tomato oil, then sauté the diced onion for 5-7 minutes until softened and translucent.
4. Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Crumble the ground Italian sausage into the skillet and cook for 8-10 minutes, breaking it up with a spoon, until browned and no longer pink.
6. Stir in the chopped sun-dried tomatoes, crushed tomatoes, dried oregano, red pepper flakes (if using), and a pinch of salt and black pepper; simmer for 5 minutes to blend the flavors.
7. Pour in the heavy cream and stir until the sauce is creamy and well combined, then remove from heat.
8. In a large mixing bowl, combine the cooked pasta and the sauce, tossing gently to coat everything evenly.
9. Transfer the pasta mixture to the prepared baking dish, spreading it out in an even layer.
10. Sprinkle the shredded mozzarella 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. Remove from the oven and let it cool for 5 minutes before serving; garnish with fresh basil leaves if desired.
Now you’ve got a dish that’s creamy with a slight tang from the sun-dried tomatoes and a satisfying cheesy crust. Try serving it with a simple green salad or garlic bread for a complete meal—it’s hearty enough to please a crowd but simple enough for any night of the week.
Buffalo Chicken Pasta Bake
Nothing beats a cozy, comforting pasta bake on a chilly evening, and this Buffalo Chicken Pasta Bake is the ultimate crowd-pleaser. You get all that tangy, spicy buffalo flavor baked right into a creamy, cheesy pasta casserole—it’s basically game-day food turned into a weeknight dinner. Let’s get cooking!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 12 oz penne pasta
– 2 tbsp olive oil (or any neutral oil)
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup buffalo sauce (like Frank’s RedHot, adjust to taste)
– 8 oz cream cheese, softened to room temperature
– 1 cup shredded mozzarella cheese
– 1/2 cup shredded cheddar cheese
– 1/4 cup blue cheese crumbles (optional, for extra tang)
– 1/4 cup chopped green onions
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly with cooking spray or olive oil.
2. Bring a large pot of salted water to a boil over high heat, then add the penne pasta and cook according to package directions until al dente, about 10-12 minutes. Tip: Reserve 1/2 cup of the pasta water before draining—it helps create a smoother sauce later.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
4. Add the cubed chicken to the skillet and season with garlic powder, onion powder, salt, and black pepper.
5. Cook the chicken for 6-8 minutes, stirring occasionally, until it’s browned and cooked through with no pink inside.
6. Reduce the heat to low and stir in the buffalo sauce, coating the chicken evenly. Let it simmer for 2 minutes to meld the flavors.
7. In a large mixing bowl, combine the drained pasta, cooked buffalo chicken, softened cream cheese, and reserved pasta water. Stir until the cream cheese is fully melted and everything is well-coated. Tip: If the sauce seems too thick, add a splash more pasta water or milk to loosen it up.
8. Transfer the pasta mixture to the prepared baking dish and spread it out evenly.
9. Sprinkle the shredded mozzarella and cheddar cheeses evenly over the top, followed by the blue cheese crumbles if using.
10. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and lightly golden brown. Tip: For extra crispiness, broil for the last 2-3 minutes, but watch closely to avoid burning.
11. Remove from the oven and let it cool for 5 minutes before sprinkling with chopped green onions.
Ready to dig in? The pasta comes out creamy with a satisfying kick from the buffalo sauce, and the melted cheese topping adds a gooey, golden finish. Serve it straight from the dish with extra buffalo sauce on the side for dipping, or pair it with a simple green salad to balance the richness—it’s sure to become a new favorite in your rotation.
Eggplant Parmesan Pasta Bake
Let’s be real—some nights you just want something cozy and cheesy without a ton of fuss. This eggplant parmesan pasta bake is exactly that: all the comforting flavors of the classic dish, layered up with pasta for the ultimate one-pan dinner. You’ll love how the eggplant gets tender and the top turns golden and bubbly.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 large eggplant, cut into 1/2-inch cubes (no need to peel)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt, divided
– 12 oz dried rigatoni pasta
– 24 oz jarred marinara sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup grated parmesan cheese
– 1/4 cup chopped fresh basil (or 1 tsp dried)
– 1/2 tsp black pepper
– Cooking spray for the baking dish
Instructions
1. Preheat your oven to 400°F and lightly spray a 9×13-inch baking dish with cooking spray.
2. Toss the cubed eggplant with olive oil and 1/2 tsp of the kosher salt on a baking sheet.
3. Roast the eggplant for 20 minutes at 400°F, stirring halfway, until tender and lightly browned.
4. While the eggplant roasts, bring a large pot of salted water to a boil and cook the rigatoni according to package directions for al dente, about 10-12 minutes.
5. Drain the pasta and return it to the pot.
6. Add the roasted eggplant, marinara sauce, remaining 1/2 tsp kosher salt, black pepper, and chopped basil to the pot with the pasta.
7. Stir everything together until well combined.
8. Transfer the pasta mixture to the prepared baking dish and spread it evenly.
9. Sprinkle the shredded mozzarella and grated parmesan evenly over the top.
10. Bake at 400°F for 20-25 minutes, until the cheese is melted and the edges are bubbling.
11. Let the bake rest for 5 minutes before serving to allow it to set slightly.
My favorite part is how the rigatoni holds onto the sauce, and the roasted eggplant adds a meaty texture without any heaviness. Serve it straight from the dish with a simple green salad for a complete meal, or pack up leftovers—they reheat beautifully for lunch the next day.
Pumpkin and Sage Pasta Bake
Can you believe it’s already the end of December? This cozy pumpkin and sage pasta bake is the perfect way to use up those last bits of seasonal produce. It’s a comforting, cheesy dish that feels special but comes together without much fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb short pasta, like penne or rigatoni
– 2 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
– 1 cup vegetable broth
– 1/2 cup heavy cream
– 1/4 cup fresh sage leaves, chopped (plus a few whole leaves for garnish)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 1/4 tsp ground nutmeg
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Add the pasta and cook for 2 minutes less than the package directions for al dente.
4. Drain the pasta and set it aside.
5. Heat the olive oil in a large skillet over medium heat.
6. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
7. Add the minced garlic and cook for 1 minute, just until fragrant.
8. Stir in the pumpkin puree, vegetable broth, and heavy cream until smooth.
9. Add the chopped sage, salt, black pepper, and nutmeg to the sauce.
10. Let the sauce simmer for 5 minutes, stirring occasionally.
11. Combine the cooked pasta and sauce in the skillet, tossing to coat evenly.
12. Transfer half of the pasta mixture to a 9×13 inch baking dish.
13. Sprinkle 1 cup of the mozzarella cheese over the pasta layer.
14. Add the remaining pasta mixture on top.
15. Top with the remaining 1 cup of mozzarella and the grated Parmesan cheese.
16. Bake uncovered for 25 minutes, or until the cheese is melted and bubbly.
17. If desired, broil for 1-2 minutes to brown the top slightly.
18. Let the bake rest for 5 minutes before serving.
Here’s what you’ll love: the sauce is velvety and clings to every noodle, while the sage adds an earthy, aromatic note. For a fun twist, try serving individual portions in small cast-iron skillets straight from the oven.
Carbonara Style Pasta Bake
Sometimes you crave that creamy carbonara flavor but want something more hands-off than the classic stovetop version. This pasta bake delivers all the rich, cheesy goodness with minimal fuss—perfect for a cozy weeknight dinner when you’re short on time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 pound dried pasta, such as rigatoni or penne
– 8 ounces pancetta, diced (or thick-cut bacon)
– 4 large eggs, at room temperature
– 1 cup heavy cream
– 1 cup grated Parmesan cheese, plus extra for topping
– 1/2 cup grated Pecorino Romano cheese (or all Parmesan if preferred)
– 2 cloves garlic, minced
– 1/4 teaspoon black pepper, freshly ground
– 1/4 teaspoon salt, adjust to taste
– 1 tablespoon olive oil, for greasing the baking dish
Instructions
1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish with 1 tablespoon of olive oil.
3. Bring a large pot of salted water to a boil over high heat.
4. Add 1 pound of dried pasta to the boiling water and cook according to package directions until al dente, about 8-10 minutes.
5. While the pasta cooks, heat a large skillet over medium heat.
6. Add 8 ounces of diced pancetta to the skillet and cook until crispy, about 5-7 minutes, stirring occasionally.
7. Remove the skillet from heat and stir in 2 cloves of minced garlic until fragrant, about 30 seconds.
8. In a medium bowl, whisk together 4 large eggs, 1 cup of heavy cream, 1 cup of grated Parmesan, 1/2 cup of grated Pecorino Romano, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt until smooth.
9. Drain the cooked pasta and return it to the pot.
10. Pour the egg and cheese mixture over the hot pasta and stir quickly to combine—the residual heat will gently cook the eggs without scrambling them.
11. Fold in the cooked pancetta and garlic from the skillet until evenly distributed.
12. Transfer the pasta mixture to the greased baking dish and spread it into an even layer.
13. Sprinkle extra grated Parmesan cheese over the top for a golden crust.
14. Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and lightly browned.
15. Let the bake rest for 5 minutes before serving to allow it to set.
Warm from the oven, this dish has a creamy interior with crispy edges and a savory punch from the pancetta. Serve it alongside a simple green salad for a complete meal, or enjoy leftovers reheated—the flavors meld even more overnight.
Summary
From cozy weeknight dinners to impressive potluck dishes, these 18 creamy pasta bakes are your new go-to comfort food collection. I hope you find a new family favorite! Give one a try this week, then drop a comment below telling me which recipe you loved. Don’t forget to share this roundup on Pinterest so your friends can discover these delicious ideas, too. Happy baking!
