Baked pasta dishes are great because they’re easy, filling, and usually leave you with enough leftovers so you don’t have to cook again the next day. If you’ve been rotating the same pasta recipes lately, this list has fresh ideas to break your routine. You’ll find a good mix of sauces, fillings, and pasta shapes, so you can change things up without extra effort.
Each recipe below includes simple instructions, clear steps, and common ingredients you probably have on hand. Some dishes work well for feeding kids, while others fit casual nights with friends. I’ve also included practical tips on substitutions, storage advice, and how to make each dish ahead of time. These baked pasta dishes are worth keeping around for easy weekend cooking.
Baked ravioli with frozen ravioli
Baked ravioli with frozen ravioli. Photo credit: Real Balanced.
This baked ravioli with frozen ravioli is like lasagna, but without the effort. Instead of boiling noodles and layering everything piece by piece, you just layer frozen ravioli straight from the freezer into your baking dish. Sauce first, then ravioli, cheese, herbs, repeat. No need to thaw ravioli beforehand. Using frozen pasta helps avoid extra moisture, so your sauce stays nice and thick. Cover the dish when baking to help ravioli soften evenly, then uncover so the cheese gets bubbly. Let it rest a few minutes after baking so it sets up nicely. The leftovers are great, too — you can reheat portions in the oven or microwave easily.
Get the recipe: Baked ravioli with frozen ravioli
Baked feta pasta
Baked feta pasta. Photo credit: xoxoBella.
This baked feta pasta from Bella at xoxoBella got popular on TikTok because it’s incredibly simple and tastes great. You barely need to do anything — the sauce makes itself in the oven. Cherry tomatoes, feta cheese, and olive oil roast until soft, then just mash them together with a fork or potato masher to get a creamy sauce. Meanwhile, boil your pasta to al dente and save a bit of the cooking water. When you combine the pasta and sauce, add a little pasta water if it looks thick or dry. Choosing a good-quality feta (Greek feta if possible) makes a difference, giving the dish that creamy texture and bright tang. Finish it off by mixing in fresh basil and parsley.
Get the recipe: Baked feta pasta
Baked pizza pasta supreme
Baked pizza pasta supreme. Photo credit: Just is a Four Letter Word.
This baked pizza pasta supreme from Andrea at Just is a Four Letter Word takes everything good about pizza and turns it into a casserole. It uses typical pizza toppings like pepperoni, mozzarella, mushrooms, olives, and peppers, layered with cooked pasta, marinara sauce, and Italian sausage or ground beef. Boil the pasta just until al dente so it doesn’t get too soft in the oven. Brown the meat along with onions and garlic for extra flavor before mixing everything together. Assemble with layers of sauce, pasta, and cheese, then bake until bubbly. Give it a few minutes to set before serving so it holds its shape nicely.
Get the recipe: Baked pizza pasta supreme
Spaghetti pie
Spaghetti pie. Photo credit: xoxoBella.
This spaghetti pie recipe from Bella at xoxoBella turns classic spaghetti into something you slice and serve. Cooked spaghetti is mixed with Italian sausage, ricotta, eggs, and cheeses to create a crust and filling in one. Using eggs helps bind the spaghetti so it holds together when sliced. Cooking the noodles just to al dente avoids mushiness after baking. The sauce has crushed tomatoes, sausage, garlic, and onion, but you can use store-bought marinara if you’re short on time. Letting it cool a few minutes after baking helps the slices hold together better. This reheats nicely, and leftovers keep well in the fridge or freezer.
Get the recipe: Spaghetti pie
Sheet pan lasagna
Sheet pan lasagna. Photo credit: Little House Big Alaska.
This sheet pan lasagna from Laura at Little House Big Alaska takes everything good about classic lasagna but makes it simpler. Instead of building tall layers, you spread the ingredients out onto a smaller baking sheet, meaning quicker prep and less cooking time. Cook your lasagna noodles until just barely tender, then toss them with olive oil to keep them from sticking. Brown your beef with onion and garlic to make the sauce flavorful before layering everything onto your pan. Baking on a sheet pan gives more surface area, so the cheese gets nicely browned. Let it sit a few minutes after baking to make slicing easier. Leftovers reheat well in the oven or air fryer.
Get the recipe: Sheet pan lasagna
Johnny Marzetti casserole
Johnny Marzetti casserole. Photo credit: Real Balanced.
This Johnny Marzetti casserole is a no-boil pasta dish — the noodles cook right in the oven. Named after Johnny Marzetti, whose sister-in-law Teresa served it at her Ohio restaurant in the early 1900s, it’s seasoned ground beef, canned tomatoes, tomato sauce, and cheese mixed with raw macaroni and hot water. Keep the pasta fully covered with liquid before baking so it cooks evenly. Let it rest after baking so the servings hold together nicely. Leftovers keep well and can be reheated easily later.
Get the recipe: Johnny Marzetti casserole
Pasta al forno
Pasta al forno. Photo credit: xoxoBella.
This pasta al forno from Bella at xoxoBella is basically a baked rigatoni casserole with Italian sausage, veggies, marinara sauce, and melted mozzarella. Cook the pasta until just tender (it’ll keep cooking in the oven), then brown your sausage with onions, peppers, garlic, and Italian seasoning. You mix the pasta with the meat sauce, layer it all in a baking dish, top with cheese, and bake until bubbling. Cover it for the first half of baking so it stays moist, then uncover to brown the cheese. Leftovers keep really well for lunches or quick reheated dinners, and it’s easy to freeze if you’re meal prepping.
Get the recipe: Pasta al forno
Cannelloni
Cannelloni. Photo credit: xoxoBella.
This cannelloni recipe from Bella at xoxoBella is classic Italian comfort food made by filling fresh pasta sheets with savory beef, garlic, veggies, and a splash of white wine. You roll the pasta around the filling into tubes and arrange them seam-side down, so they hold together. The cannelloni are then topped with a simple tomato sauce, creamy béchamel sauce, and plenty of shredded cheese before baking until bubbly. Cooking the beef with vegetables and wine adds deep flavor, and mixing béchamel with tomato sauce gives the dish extra creaminess. Letting it rest for a few minutes after baking helps keep servings neat. It reheats really well for leftovers, too.
Get the recipe: Cannelloni
Meatball pasta bake
Meatball pasta bake. Photo credit: One Hot Oven.
This Meatball Pasta Casserole from Jere at One Hot Oven is a simple, dump-and-bake dish that’s perfect for busy weeknights. It uses frozen meatballs, uncooked pasta (rotini, penne, or your favorite shape), pasta sauce, milk for creaminess, and mozzarella cheese. Just combine everything in a baking dish with seasonings, cover, and bake—no need to pre-cook the pasta or thaw the meatballs. Bake until pasta is tender, add cheese, and return it to the oven until bubbly. It’s comforting, hassle-free, and reheats well. Plus, it freezes great, so make extra for easy meals later.
Get the recipe: Meatball pasta bake