Italian Baked Pasta: 13 Regional Classics Nonna Made for Sunday Crowds (That Aren’t Lasagna)

Italian baked pasta is the dish nonna slid into the oven every Sunday, and it is still the best way to feed a crowd without standing at the stove all day. A recent video from a home cook who learned a baked pasta recipe in Northern Italy pulled more than 500 reactions on MSN, and it is easy to see why: few things beat a bubbling dish of pasta with a golden, cheesy crust. Every region of Italy has its own version, and most of them are not lasagna at all. Below are 13 regional classics, from a Sicilian ring-pasta cake and an eggplant-wrapped bake to baked crepes, two kinds of gnocchi and a buckwheat pasta from the Alps, each with a simple method you can make ahead for holidays and potlucks..

Sicilian Anelletti al Forno, the Italian Baked Pasta Cake

In Palermo, Sunday lunch often means anelletti al forno, a towering cake of tiny ring-shaped pasta baked in a round tin. The rings are tossed with a slow-cooked meat ragu, sweet peas and cubes of cheese, sometimes with salami and sliced hard-boiled egg, then packed into a pan coated with breadcrumbs. Once baked and rested, it turns out in one piece and slices like a savory cake. Families carry it to the beach and to big holiday gatherings because it travels so well..

You will need: 1 pound anelletti or small ditalini, 4 cups meat ragu, 1 cup peas, 8 ounces caciocavallo or provolone cubed, 4 ounces salami diced, 2 hard-boiled eggs sliced, 1 cup grated pecorino, butter and dry breadcrumbs for the pan.

How to make it: 1. Cook the pasta 3 minutes less than the package time and drain. 2. Mix it with ragu, peas, cheese cubes, salami and half the pecorino. 3. Butter a 10-inch springform pan, coat with breadcrumbs, add half the pasta, a layer of egg slices, then the rest. 4. Top with breadcrumbs and pecorino, bake at 375 F for 40 minutes, rest 20 minutes and unmold.

Timballo, the Italian Baked Pasta Drum

A timballo is pure celebration: pasta, sauce, meatballs and cheese sealed inside a crust and baked into a tall drum. It is cooked across southern Italy for weddings and feast days, and many Americans first saw one in the 1996 film Big Night, where the unveiling steals the scene. The dome is cut at the table to reveal the layers inside. It takes a little effort, but this Italian baked pasta is the showstopper that makes guests reach for their phones.

You will need: 1 pound ziti or penne, 3 cups tomato ragu, 1 pound tiny meatballs browned, 8 ounces provolone diced, 1 cup grated parmesan, 3 hard-boiled eggs, 2 rounds of pie or pasta frolla dough.

How to make it: 1. Line a deep 9-inch round pan with one dough round, leaving an overhang. 2. Toss the barely cooked pasta with ragu, meatballs, provolone and parmesan. 3. Pack half into the pan, add sliced eggs, then the rest, and seal with the second round. 4. Bake at 375 F for 50 to 60 minutes until deep golden, rest 20 minutes, then turn out and slice.

Pasta ‘Ncasciata Wrapped in Eggplant

From Messina in Sicily comes pasta ‘ncasciata, a baked pasta that is lined and topped with slices of fried eggplant. Inside are short pasta, tomato ragu, peas, salami and melting cheese, all pressed together so every slice holds its shape. The eggplant turns silky in the oven and soaks up the sauce. Sicilian crime novels made the dish famous with readers around the world, but locals have loved it for generations as a festive Sunday meal.

You will need: 2 large eggplants sliced lengthwise, olive oil, 1 pound rigatoni or sedani, 3 cups tomato and meat sauce, 1 cup peas, 6 ounces caciocavallo or mozzarella diced, 3 ounces salami diced, 1 cup grated pecorino.

How to make it: 1. Salt the eggplant slices for 20 minutes, pat dry and pan fry or roast in olive oil until golden. 2. Line an oiled round baking dish with overlapping eggplant slices. 3. Fill with the pasta tossed with sauce, peas, cheese and salami, then cover with more eggplant. 4. Bake at 375 F for 30 to 35 minutes, rest 15 minutes, then turn out and slice.

Homemade Cannelloni With Meat Ragu

Cannelloni are big pasta tubes, or rolled sheets of fresh pasta, stuffed with a meat or ricotta filling and baked under sauce. Restaurants on the Amalfi Coast and in Naples have served them since the early 1900s, and they quickly became a Sunday favorite in Italian homes. A spoonful of creamy bechamel under and over the tubes keeps them tender. This Italian baked pasta can be filled and refrigerated the night before, so it is perfect for holiday hosting.

You will need: 12 cannelloni tubes or fresh pasta sheets, 1 pound ground beef and pork mix, 1 small onion, 1 cup ricotta, 1 egg, 1 cup grated parmesan, 3 cups tomato sauce, 2 cups bechamel.

How to make it: 1. Brown the meat with onion, cool, then mix with ricotta, egg and half the parmesan. 2. Pipe or spoon the filling into the tubes, or roll it inside fresh pasta sheets. 3. Spread sauce and a little bechamel in a baking dish, lay in the cannelloni and cover with more sauce and bechamel. 4. Sprinkle with parmesan and bake at 375 F for 30 to 35 minutes.

Manicotti, the Italian American Sunday Favorite

Manicotti, which means little sleeves, is the Italian American cousin of cannelloni. Ridged tubes or thin homemade crepes are stuffed with a cloud of ricotta, mozzarella, parmesan and parsley, then baked in marinara until bubbling. It became a staple of church suppers and Sunday dinners across the Northeast. Add chopped spinach and a sprinkle of toasted pine nuts for a fresh twist, and fill the tubes with a zip-top bag with the corner snipped off to keep things tidy. It is the Italian baked pasta many American families grew up with.

You will need: 14 manicotti shells, 2 pounds ricotta, 2 cups shredded mozzarella, 1 cup grated parmesan, 1 egg, 1 cup chopped cooked spinach, 2 tablespoons parsley, 4 cups marinara, toasted pine nuts optional.

How to make it: 1. Boil the shells until just flexible, then cool on an oiled tray. 2. Mix ricotta, half the mozzarella, parmesan, egg, spinach and parsley. 3. Pipe the filling into the shells and lay them over a layer of marinara. 4. Cover with sauce and remaining mozzarella, cover with foil and bake at 375 F for 25 minutes, then uncover for 10 more.

Crespelle alla Fiorentina, Baked Italian Crepes

Not every Italian baked pasta uses dried pasta. In Florence, cooks make crespelle, delicate crepes that are filled with spinach and ricotta, rolled up and baked under bechamel with a little tomato. The result is lighter than lasagna but just as comforting, and the crepes can be made two days ahead and stacked between parchment. Serve them as a first course for a holiday meal or as a meatless main with a green salad and crusty bread.

You will need: For 12 crepes: 1 cup flour, 3 eggs, 1 1/2 cups milk, pinch of salt. Filling: 1 pound ricotta, 10 ounces cooked chopped spinach, 1 cup parmesan, nutmeg. Plus 2 cups bechamel and 1 cup tomato sauce.

How to make it: 1. Whisk the crepe batter, rest 30 minutes, then cook thin crepes in a buttered pan. 2. Mix ricotta, spinach, half the parmesan and a pinch of nutmeg. 3. Spread filling on each crepe, roll up and lay seam side down in a buttered dish. 4. Cover with bechamel, dots of tomato sauce and parmesan, then bake at 400 F for 20 minutes.

Gnocchi alla Sorrentina, an Easy Italian Baked Pasta

Gnocchi alla sorrentina is named for the seaside town of Sorrento, and it tastes like summer in a baking dish. Soft potato gnocchi are tossed in a quick tomato sauce, layered with fresh mozzarella and basil and baked until the cheese melts into long strings. Traditionally it is served in small terracotta dishes, still sizzling. Using good store-bought gnocchi makes this one of the fastest dishes in this collection, ready in about 30 minutes from start to finish.

You will need: 2 pounds potato gnocchi, 3 cups tomato sauce with garlic and olive oil, 12 ounces fresh mozzarella torn, 1/2 cup grated parmesan, a handful of fresh basil.

How to make it: 1. Boil the gnocchi just until they float, then drain. 2. Toss them gently with the warm tomato sauce and torn basil. 3. Layer in a baking dish with mozzarella and finish with parmesan. 4. Bake at 425 F for 12 to 15 minutes until bubbling and golden.

Gnocchi alla Romana, Golden Semolina Rounds

Gnocchi alla romana look nothing like potato gnocchi. Semolina is cooked in milk like polenta, enriched with butter, egg yolks and parmesan, spread out to set and cut into rounds. The rounds are shingled in a dish with more butter and cheese and baked until the edges turn crisp and golden. Kids love them, and they make an elegant side for roast chicken or a holiday ham. Serve them on their own or with a spoonful of tomato sauce.

You will need: 4 cups milk, 1 cup semolina, 4 tablespoons butter divided, 2 egg yolks, 1 1/4 cups grated parmesan divided, 1/2 teaspoon salt, pinch of nutmeg.

How to make it: 1. Heat milk with salt and nutmeg, whisk in semolina and cook 8 to 10 minutes until very thick. 2. Off the heat stir in yolks, 2 tablespoons butter and 3/4 cup parmesan. 3. Spread 1/2 inch thick on an oiled tray, cool and cut 2-inch rounds. 4. Overlap the rounds in a buttered dish, top with remaining butter and cheese and bake at 425 F for 20 minutes.

Pizzoccheri, the Buckwheat Pasta Bake From the Alps

High in the Valtellina valley of Lombardy, near the Swiss border, cooks make pizzoccheri: short, flat buckwheat noodles cooked with potatoes and savoy cabbage. Everything is layered with soft mountain cheese and finished with butter sizzled with garlic and sage, and many families slide it into the oven so the cheese melts through. It is hearty, nutty and made for snowy evenings. This is the Italian baked pasta to try when you want something truly different from red sauce.

You will need: 12 ounces buckwheat pasta or pizzoccheri, 2 medium potatoes cubed, 1/2 small savoy cabbage sliced, 8 ounces fontina or other mild Alpine cheese sliced, 3/4 cup grated parmesan, 6 tablespoons butter, 3 garlic cloves, 6 sage leaves.

How to make it: 1. Boil the potatoes for 5 minutes, add cabbage and pasta and cook until tender. 2. Drain and layer in a buttered dish with the sliced cheese and parmesan. 3. Melt butter with garlic and sage until fragrant and pour it over the top. 4. Bake at 400 F for 10 minutes until the cheese melts, then serve hot.

Neapolitan Italian Baked Pasta for Carnival

In Naples, the feast before Lent calls for a deep dish of pasta al forno loaded with tiny fried meatballs, Neapolitan ragu, ricotta, sliced egg, salami and smoky provola. It is rich, generous and meant for the whole family, and leftovers taste even better reheated the next day. Make the meatballs small, about the size of a hazelnut, so there is one in every forkful. For more crowd pleasers, browse these cheesy pasta bakes from our recipe archive.

You will need: 1 pound ziti or mezzi rigatoni, 4 cups ragu, 1 pound mini meatballs browned, 1 cup ricotta, 8 ounces provola or mozzarella diced, 3 ounces salami diced, 3 hard-boiled eggs sliced, 1 cup parmesan.

How to make it: 1. Cook the pasta 3 minutes short of al dente and toss with most of the ragu. 2. Loosen the ricotta with a few spoonfuls of ragu. 3. Layer pasta, meatballs, ricotta, provola, salami and egg in a deep dish, twice. 4. Top with remaining ragu and parmesan and bake at 375 F for 30 to 35 minutes.

Baked Orecchiette With Broccoli Rabe and Sausage

Puglia, the heel of Italy’s boot, is home to orecchiette, little ear-shaped pasta that cradles sauce in every cup. The region’s classic pairing is bitter broccoli rabe with garlic, chili and olive oil, often with crumbled sausage. Baking it with provolone and toasted breadcrumbs turns a quick weeknight pasta into a dish fit for company. The greens mellow in the oven, and the crunchy top adds contrast. This Italian baked pasta is a great choice when you want fewer heavy sauces.

You will need: 1 pound orecchiette, 1 large bunch broccoli rabe chopped, 1 pound Italian sausage, 4 garlic cloves sliced, 1/2 teaspoon chili flakes, 1/4 cup olive oil, 6 ounces provolone shredded, 1 cup breadcrumbs, 1/2 cup pecorino.

How to make it: 1. Boil the pasta and broccoli rabe together for the last 4 minutes, then drain, saving 1 cup water. 2. Brown the sausage, add garlic and chili, then toss in pasta, greens and a splash of pasta water. 3. Spread in a baking dish and fold in the provolone. 4. Top with breadcrumbs mixed with oil and pecorino, then bake at 400 F for 15 minutes.

Frittata di Pasta, the Neapolitan Picnic Bake

Neapolitans never waste leftover spaghetti. They bind it with eggs, grated cheese, diced ham or salami and melting provola, then cook it into a thick, golden cake that is sliced and carried to the beach or to a soccer game. It can be made in a skillet on the stove or baked in the oven, which is easier for a big batch. Serve it warm or at room temperature. Learn more about the history of pasta al forno and its many regional styles. Of all the Italian baked pasta ideas here, it may be the thriftiest.

You will need: 1 pound cooked spaghetti (about 2 pounds leftover), 8 eggs, 1 cup grated parmesan, 6 ounces provola or mozzarella diced, 4 ounces ham or salami diced, black pepper, 2 tablespoons butter.

How to make it: 1. Beat the eggs with parmesan and plenty of black pepper. 2. Toss with the spaghetti, cheese and ham. 3. Pack into a buttered 10-inch ovenproof skillet or round pan. 4. Bake at 375 F for 30 to 35 minutes until set and golden, cool 10 minutes and cut into wedges.

Northern Italian Baked Pasta With Mushrooms

In northern Italy, pasta al forno is often made in bianco, without tomato. Penne or rigatoni are folded into a silky bechamel with sauteed mushrooms and cooked ham, then baked under a blanket of parmesan until the top is crisp and the inside stays creamy. It is the kind of Italian baked pasta that kids and grandparents both love, and it reheats beautifully. A pinch of nutmeg in the sauce is the classic touch that makes it taste like it came from a Bologna kitchen.

You will need: 1 pound penne, 4 cups bechamel, 12 ounces mushrooms sliced, 6 ounces cooked ham diced, 2 tablespoons butter, 1 cup grated parmesan, 1/2 teaspoon nutmeg, salt and pepper.

How to make it: 1. Saute the mushrooms in butter until golden and season well. 2. Cook the penne 2 minutes short of al dente and drain. 3. Fold pasta, mushrooms, ham and half the parmesan into the bechamel with nutmeg. 4. Spread in a buttered dish, top with remaining parmesan and bake at 400 F for 20 to 25 minutes.