One Box of Pasta Can Feed Eight: 17 Cheesy Pasta Bake Recipes Grandma Always Had in the Oven

One box of pasta, one jar of sauce and a little cheese can feed eight people. That is why Grandma always seemed to have a pasta bake bubbling in the oven on Sunday. These cozy casseroles cost less than one takeout pizza, they reheat like a dream, and every one comes with easy steps. Get your biggest baking dish ready, because the whole family is going to ask for seconds..

Classic Baked Ziti, the Pasta Bake That Started It All

This is the one you see at every Italian American Sunday dinner, church potluck and holiday buffet. Tube pasta gets tossed with marinara and creamy ricotta, layered with mozzarella and baked until the top is bubbly and browned in spots. The first scoop always comes with a long cheese pull. Are you a corner piece person or a middle piece person?

You will need: 1 pound ziti or penne, 1 jar (24 ounces) marinara plus 1 cup more, 15 ounces whole milk ricotta, 1 egg, 1 cup grated Parmesan, 1 teaspoon Italian seasoning, 3 cups shredded mozzarella, fresh basil, salt and pepper.

How to make it: Heat the oven to 375F. Cook the pasta 2 minutes less than the package says and drain. Mix the ricotta, egg, half the Parmesan, Italian seasoning, salt and pepper. Toss the pasta with the marinara. Layer half the pasta in a 9×13 dish, spoon over the ricotta and half the mozzarella, then add the rest of the pasta, mozzarella and Parmesan. Cover with foil and bake 20 minutes, uncover and bake 15 more until golden.

Baked Ziti With Ground Beef

For the meat lovers, this hearty version folds a pound of browned ground beef into the sauce. It turns baked ziti into a stick-to-your-ribs dinner that feeds a hungry crowd. You can swap in Italian sausage or use half of each. Make it the night before, keep it covered in the fridge, and bake it when everyone gets home.

You will need: 1 pound ziti, 1 pound ground beef, 1 onion diced, 3 cloves garlic, 1 jar (24 ounces) marinara, 1 can (15 ounces) crushed tomatoes, 1 cup ricotta, 3 cups shredded mozzarella, half cup Parmesan, salt, pepper and oregano.

How to make it: Heat the oven to 375F. Cook the pasta until just al dente. Brown the beef with the onion, drain, add the garlic, marinara, tomatoes and oregano and simmer 10 minutes. Mix the pasta with the meat sauce. Layer in a 9×13 dish with dollops of ricotta and the mozzarella, ending with cheese and Parmesan. Bake covered 20 minutes, then uncovered 15 minutes.

Lemon Ricotta Pasta Bake

Not every pasta bake needs red sauce. This bright one is on the NYT Cooking most popular list this week, and it is easy to see why. Lemon zest, creamy ricotta and Parmesan make a light, fresh sauce, and a handful of spinach adds color. It tastes like spring in the middle of fall. Would you try a pasta bake without tomato sauce?

You will need: 1 pound rigatoni, 2 cups whole milk ricotta, 1 cup grated Parmesan, zest of 2 lemons plus 2 tablespoons juice, 2 cloves garlic grated, 1 cup heavy cream or milk, 4 cups baby spinach, 1 and a half cups shredded mozzarella, salt and black pepper.

How to make it: Heat the oven to 400F. Cook the pasta 2 minutes short and drain. Stir the ricotta, half the Parmesan, lemon zest and juice, garlic, cream, salt and pepper into a smooth sauce. Toss with the hot pasta and spinach until the spinach wilts. Spread in a baking dish, top with mozzarella and the rest of the Parmesan and bake 20 minutes until golden.

Million Dollar Spaghetti

It does not cost a million dollars, it just tastes like it. Spaghetti gets layered with a creamy mix of cream cheese, sour cream and cottage cheese, then covered with meat sauce and lots of cheddar and mozzarella. Cut it into squares like lasagna. Searches for this one jumped this fall, and one bite explains it.

You will need: 1 pound spaghetti, 1 pound ground beef, 1 jar (24 ounces) marinara, 8 ounces cream cheese softened, 1 cup cottage cheese, half cup sour cream, 4 tablespoons butter sliced, 2 cups shredded mozzarella, 1 cup shredded cheddar.

How to make it: Heat the oven to 350F. Cook and drain the spaghetti. Brown the beef, drain and stir in the marinara. Mix the cream cheese, cottage cheese and sour cream. Lay half the butter slices in a 9×13 dish, add half the spaghetti, spread the cheese mixture, then the rest of the spaghetti and butter. Pour the meat sauce over, cover and bake 30 minutes. Top with the cheeses and bake 15 minutes more.

Baked Rigatoni Pasta al Forno

Al forno simply means from the oven in Italian, and this is how many Italian families do baked pasta. Big rigatoni tubes catch a slow simmered meat sauce, then bake under mozzarella and Parmesan until the top edges turn crispy. Those crunchy bits are the best part, so make sure everyone gets some.

You will need: 1 pound rigatoni, 1 pound mixed ground beef and pork, 1 onion, 2 cloves garlic, 1 can (28 ounces) crushed tomatoes, half cup red wine or broth, 1 teaspoon dried basil, 8 ounces fresh mozzarella torn, 1 cup grated Parmesan.

How to make it: Brown the meat with the onion, add the garlic, tomatoes, wine and basil and simmer 30 minutes. Heat the oven to 400F. Cook the rigatoni until very al dente and toss with most of the sauce. Pour into a baking dish, spoon the rest of the sauce on top, scatter the mozzarella and Parmesan, and bake 20 minutes until bubbling.

Creamy Spinach and Garlic Pasta Bake

This white sauce pasta bake is like a warm hug for vegetarians. Garlic, a simple homemade cream sauce and a big bag of spinach come together with penne and a crunchy Parmesan top. Add rotisserie chicken if your family wants meat. It is a great way to get kids to eat their greens without a fight.

You will need: 1 pound penne, 4 tablespoons butter, 4 cloves garlic minced, 4 tablespoons flour, 3 cups milk, 1 cup chicken or vegetable broth, 6 cups baby spinach, 1 cup shredded mozzarella, 1 cup grated Parmesan, nutmeg, salt and pepper.

How to make it: Heat the oven to 375F and cook the pasta until almost tender. Melt the butter, cook the garlic 1 minute, whisk in the flour, then the milk and broth, and simmer until thick. Stir in the spinach, half the cheeses, a pinch of nutmeg, salt and pepper. Mix with the pasta, top with the rest of the cheese and bake 20 to 25 minutes.

Sausage and Pepper Pasta Bake

Everything you love about a sausage and peppers sandwich from the street fair, baked into a family-size dinner. Sweet Italian sausage, colorful bell peppers and onions cook down in a tomato sauce, then bake with pasta and provolone. Quick poll: sweet sausage, hot sausage, or half and half?

You will need: 1 pound short pasta, 1 pound Italian sausage sliced or crumbled, 2 bell peppers sliced, 1 onion sliced, 3 cloves garlic, 1 jar (24 ounces) marinara, 6 slices provolone, 1 cup shredded mozzarella, half cup Parmesan.

How to make it: Heat the oven to 375F and cook the pasta until al dente. Brown the sausage, then cook the peppers and onion in the same pan for 8 minutes. Add the garlic and marinara and simmer 5 minutes. Toss with the pasta and pour into a baking dish. Top with provolone, mozzarella and Parmesan and bake 20 minutes.

Pumpkin and Sage Pasta Bake

Here is a pasta bake made for late October. Canned pumpkin turns into a silky, golden sauce with garlic, cream and Parmesan, and crispy sage leaves on top smell like fall itself. Add browned sausage if you want it heartier. It is a cozy, budget-friendly way to use that extra can of pumpkin in the pantry.

You will need: 1 pound penne, 1 can (15 ounces) pumpkin puree, 2 tablespoons butter, 3 cloves garlic, 1 cup heavy cream or half and half, 1 cup chicken broth, 1 cup grated Parmesan, 1 cup shredded mozzarella, 10 fresh sage leaves, nutmeg, salt and pepper.

How to make it: Heat the oven to 375F and cook the pasta 2 minutes short. Melt the butter with the garlic, stir in the pumpkin, cream, broth, half the Parmesan, nutmeg, salt and pepper and simmer 5 minutes. Toss with the pasta, spread in a dish, top with mozzarella, the rest of the Parmesan and sage leaves brushed with oil. Bake 20 minutes.

Taco Pasta Bake

Taco night meets pasta night, and the kids win either way. Seasoned ground beef, salsa and a little cream cheese make a creamy sauce, then a blanket of Mexican cheese melts on top. Finish with your favorite taco toppings like lettuce, tomato, sour cream and crushed tortilla chips. Which taco topping is a must for you?

You will need: 1 pound rotini or shells, 1 pound ground beef, 1 packet taco seasoning (or 2 tablespoons homemade), 1 cup salsa, 4 ounces cream cheese, 1 can (10 ounces) diced tomatoes with green chiles, 2 cups shredded Mexican blend cheese, toppings of your choice.

How to make it: Heat the oven to 350F and cook the pasta. Brown the beef, drain and stir in the taco seasoning, salsa, tomatoes and cream cheese until creamy. Mix with the pasta and 1 cup of cheese. Spread in a baking dish, top with the rest of the cheese and bake 20 minutes. Add toppings before serving.

Baked Spaghetti With Meatballs

Leftover spaghetti and meatballs get a second life as a cheesy bake, or you can make it fresh on purpose. The noodles soak up the sauce, the meatballs stay tender, and the top turns golden and crispy. It is easy to cut into squares, so it is perfect for school nights and big family dinners.

You will need: 1 pound spaghetti, 1 jar (24 ounces) marinara, 20 cooked meatballs (homemade or frozen), 2 eggs, half cup grated Parmesan, 1 cup ricotta, 2 cups shredded mozzarella, Italian seasoning.

How to make it: Heat the oven to 350F. Cook and drain the spaghetti, then toss it with the eggs and Parmesan. Press it into a greased 9×13 dish. Spread the ricotta on top, then the marinara and the meatballs. Sprinkle with mozzarella and Italian seasoning, cover and bake 25 minutes, then uncover and bake 10 more.

Baked Tortellini in Tomato Cream Sauce

Store-bought cheese tortellini make this one of the fastest pasta bake ideas on the list. They do not even need to be boiled first if you use the fresh kind from the refrigerated case. A splash of cream makes the tomato sauce silky. Want more family favorites like this? Our comfort food casseroles that taste like Sunday dinner at Grandma’s house are full of them.

You will need: 2 packages (20 ounces each) refrigerated cheese tortellini, 1 jar (24 ounces) marinara, half cup heavy cream, 1 cup water, 2 cups baby spinach, 2 cups shredded mozzarella, half cup Parmesan, fresh basil.

How to make it: Heat the oven to 375F. In a 9×13 dish, stir together the marinara, cream and water. Add the uncooked tortellini and spinach and stir to coat. Cover with foil and bake 20 minutes. Uncover, sprinkle with mozzarella and Parmesan and bake 10 to 15 minutes more until golden. Add basil.

Roasted Vegetable Pasta Bake

Roasting the vegetables first is the trick that makes this meatless pasta bake taste rich and sweet. Zucchini, bell pepper, eggplant and red onion caramelize in the oven while the pasta cooks. Then everything bakes together with sauce and cheese. It is a smart way to use the vegetables hiding in your crisper drawer.

You will need: 1 pound penne, 1 zucchini, 1 small eggplant, 1 red bell pepper, 1 red onion (all chopped), 3 tablespoons olive oil, 1 teaspoon Italian seasoning, 1 jar (24 ounces) marinara, 1 cup ricotta, 2 cups shredded mozzarella, salt and pepper.

How to make it: Heat the oven to 425F. Toss the vegetables with oil, seasoning, salt and pepper and roast 25 minutes. Cook the pasta. Lower the oven to 375F. Mix the pasta, vegetables and marinara, spread in a dish, add spoonfuls of ricotta and top with mozzarella. Bake 20 minutes.

Chicken Parmesan Pasta Bake

Chicken parm is an Italian American restaurant classic, and this bake gives you all of it with none of the frying. Chunks of chicken bake right in the sauce with the pasta, then a crunchy buttery breadcrumb topping goes on with the mozzarella. Would you rather have this or the classic cutlet?

You will need: 1 pound penne, 1 and a half pounds chicken breast cut in bite-size pieces, 1 tablespoon olive oil, 1 jar (24 ounces) marinara, 2 cups shredded mozzarella, half cup Parmesan, half cup panko, 2 tablespoons melted butter, 1 teaspoon Italian seasoning.

How to make it: Heat the oven to 375F and cook the pasta. Brown the chicken in olive oil until just cooked. Mix the pasta, chicken and marinara in a baking dish and top with mozzarella. Stir the panko, Parmesan, butter and Italian seasoning together and sprinkle over the cheese. Bake 20 to 25 minutes until golden and crunchy.

Greek Pastitsio

Greece has its own famous pasta bake, and it is a showstopper. Pastitsio has a layer of tube pasta, a cinnamon-scented meat sauce and a thick, creamy bechamel top that bakes up golden and puffy. It slices into tall squares, so it is perfect for holidays and big gatherings. Have you ever tried cinnamon in a meat sauce?

You will need: 1 pound tube pasta (bucatini or penne), 1 and a half pounds ground beef, 1 onion, 2 cloves garlic, 1 can (15 ounces) tomato sauce, 1 teaspoon cinnamon, 6 tablespoons butter, 6 tablespoons flour, 4 cups milk, 2 eggs, 1 cup grated Parmesan or kefalotyri.

How to make it: Brown the beef with the onion and garlic, add the tomato sauce and cinnamon and simmer 20 minutes. Cook the pasta and toss with half the cheese. For the bechamel, melt the butter, whisk in the flour, add the milk and cook until thick, then whisk in the eggs and the rest of the cheese. Layer pasta, meat, then bechamel in a 9×13 dish and bake at 350F for 45 minutes. Rest 20 minutes before slicing.

Penne alla Vodka Pasta Bake

The creamy pink sauce from your favorite Italian restaurant works beautifully in the oven too. The vodka cooks off and simply brings out the sweet tomato flavor, but you can skip it and use a splash of water with a squeeze of lemon instead. Topped with mozzarella and baked, it is pure date-night-at-home comfort.

You will need: 1 pound penne, 2 tablespoons butter, 1 shallot minced, 2 cloves garlic, 3 tablespoons tomato paste, quarter cup vodka (optional), 1 can (28 ounces) crushed tomatoes, 1 cup heavy cream, half teaspoon red pepper flakes, 2 cups shredded mozzarella, half cup Parmesan.

How to make it: Heat the oven to 400F and cook the pasta 2 minutes short. Cook the shallot and garlic in butter, stir in the tomato paste for 2 minutes, add the vodka and simmer 1 minute. Add the tomatoes, cream and pepper flakes and simmer 10 minutes. Toss with pasta and Parmesan, top with mozzarella and bake 15 minutes.

Creamy Chicken Enchilada Pasta Bake

Red enchilada sauce, a little cream cheese and shredded chicken turn this into a creamy Tex-Mex dinner that the whole table will fight over. Black beans and corn stretch it further for very little money. Serve it with a simple salad and sliced avocado on the side for a full meal in one dish.

You will need: 12 ounces penne or rotini, 3 cups shredded cooked chicken, 1 can (10 ounces) red enchilada sauce, 4 ounces cream cheese, half cup sour cream, 1 can (15 ounces) black beans drained, 1 cup corn, 2 cups shredded Mexican blend cheese, cilantro.

How to make it: Heat the oven to 375F and cook the pasta. Warm the enchilada sauce with the cream cheese and sour cream, stirring until smooth. Mix with the pasta, chicken, beans, corn and 1 cup of cheese. Spread in a dish, top with the rest of the cheese and bake 20 minutes. Finish with cilantro.

Maltese Timpana, the Pasta Bake in a Pie Crust

On the island of Malta, the ultimate pasta bake comes wrapped in pastry. Timpana is baked macaroni with a rich meat sauce, eggs and cheese, sealed inside a flaky crust and baked until golden. It is served at family celebrations and slices like a cake. Which pasta bake from this list are you making first? Tell us in the comments.

You will need: 1 pound short macaroni or penne, 1 pound ground beef, 1 onion, 2 cloves garlic, 1 can (15 ounces) tomato sauce, 2 tablespoons tomato paste, 3 eggs beaten, 1 cup grated Parmesan, 2 sheets puff pastry or 2 pie crusts thawed, 1 egg for brushing.

How to make it: Brown the beef with the onion and garlic, add the tomato sauce and paste and simmer 20 minutes. Cook the pasta until al dente, then mix with the sauce, beaten eggs and Parmesan. Line a deep greased dish with pastry, fill with the pasta, cover with the second sheet and seal the edges. Brush with egg, cut a vent and bake at 375F for 50 to 60 minutes. Rest 15 minutes before slicing.