We love pasta in all of its shapes and forms, but there's something extra comforting about when it gets baked in the oven to get golden brown and crispy.
Oh, baked pasta - whether in the form of lasagna or ziti or anything in between, this is our official love letter. While we still find a great deal of comfort in dishes like Gricia or Aglio e Olio, there's an unparalleled sense of coziness that comes with digging into a bubbly, cheesy casserole of noodles. It's the kind of soul-nourishing and stick-to-your-ribs dish that we're all about right now - in times of uncertainty, food is still there for us. Especially Giada's baked pasta recipes.
Giada's Baked Pasta Recipes
Sheet Pan Layerless Lasagna
Lovers of crispy lasagna edges, this one's for you! Giada's viral spin on the classic dish has become one of our most popular recipes! Not only is it easier (no tedious layering required) but it ensures more perfectly crisp bites all throughout. Broken up lasagna pieces, ortaccole pasta, make it feel more layered than your average baked pasta. Feel free to assemble this ahead of time and refrigerate until it's time to serve - then pop it in the oven when it's time to eat!
Baked Bolognese
Bolognese is never a bad idea. When it’s a dish you can completely make ahead, leaving nothing left but to bake it off on the big day with the same delicious results as baking it the same day, it’s agreatidea! The fun sailors knot pasta shape fills every bite with pure joy.
Baked Penne With roasted Vegetables
The best way to get all your veggies in? Tossed with pasta, cheese, and baked until bubbly perfection.
Ziti Stufati
This classic Italian recipe consists of a tomato and ricotta sauce poured over lots of little meatballs, ziti pasta and hardboiled eggs (though Giada often "forgets" to add the eggs - make it to your taste!). In Italian, "stufati" means "stewed," and in this recipe it refers to the way the meatballs and pasta continue to simmer away while this pasta bakes to cheesy perfection.
Baked Manfredi Lunghi Pasta With Butternut Squash Sauce and Sausage
Lovers of crispy pasta, this fall spin on oursheet pan layerless lasagnais going to be right up your alley. Creamy butternut squash puree paired with sage, spicy sausage and rapini are already a perfect match, and topping it all off with dollops of spicy ricotta turns this into one truly delicious dish.
Beef and Cheese Manicotti
There is something so satisfying not just to eating this dish, but making it, too! These giant manicotti are stuffed with a mixture of ground beef, ricotta, mozzarella and Parmesan, then doused in marinara, sprinkled with cheese and dotted with butter. It's as good as it sounds!
Creamy Parmesan Baked Pasta
Think baked mac and cheese, but with an irresistible Italian spin of Parmesan and Provolone. This is everything we want in a cheesy, bubble pasta - and some broccoli speckled in so we can still feel a bit virtuous about it!
Baked Paccheri
Paccheri is one of our all-time favorite pasta shapes around, and thisPaccheri Al Forno(aka, baked paccheri!) is a classic way to cook it in southern Italy. Filling each tube of pasta with a flavorful sausage and ricotta mixture is reminiscent of stuffed cannelloni or lasagna rolls, and it’s extra delicious with the perfect al dente chew of Giadzy pasta.
Baked Lemon Ziti
Giada has a knack for pairing decadent and comforting textures with the bright flavor of lemon, and this dish is a perfect example. It's everything cheesy, gooey and wonderful you want in a baked pasta, but with the fresh flavor of lemon all throughout.
Italian Baked Chicken and Pastina
This dish, even if you've never made it, just carries some kind of comforting nostalgic energy all on its own. It's a simply-flavored and delicious meal that kids adore, but it absolutely hits the spot for the grown-ups too! "Pastina," while a name for a pasta shape on its own, just refers to any kind of short little pasta in this recipe, so use whatever you have.
Lasagna Rolls
While classic lasagna is always on the table for a comforting dinner, there's something extra satisfying about lasagna rolls - individual little bundles of pasta, prosciutto, spinach and cheese!
Pasta Alla Formiana
What makes this pasta so unique is that the noodles go into the oven raw, and soak up all the flavorful sauce as it bakes in the oven. PS - this one is completely vegan!
Baked Bechamel Pasta
It doesn't get much more comforting than this baked bechamel pasta with prosciutto - think of it like an updated, gourmet spin on mac and cheese!
Baked Penne With Squash And Goat Cheese
The combination of sweet winter squash and goat cheese is absolutely delicious, and it shines in this cozy fall-and-winter pasta.
FAQs
A no-fuss weeknight wonder!
We add stock to the baking dish along with the chopped tomatoes and veggies and cover with tinfoil before popping in the oven which keeps the heat and moisture in allowing the pasta to cook perfectly.
Why is baked pasta so good? ›
The baking adds a crispy crust that is such a delicious contrast to the tender goodness of the dish. The challenge is to how to get the pasta to turn out just right. Most baked pasta recipes instruct you to boil the noodles until cooked halfway before baking them.
Do you put a lid on pasta bake? ›
Cover the dish lightly with tin foil and bake it for 35 minutes. Make sure that the foil is not touching the cheese. Bake uncovered for another 10 to 15 minutes. The center should be bubbly and heated through.
What is taccole pasta? ›
Taccole's flat squares work well layered into any pasta casserole, and are a hearty choice served with rich meat-based ragus. In its home of Campania, it is traditionally served with beans or chickpeas. Size: 1.1 lbs. Organic durum wheat semolina, water. Contains wheat, may contain soy.
How to improve a pasta bake? ›
Make sure each component of your pasta bake is seasoned well before it goes into the oven. Remember to cook your pasta in salted water, season your sauce and use a flavourful cheese. The best way to achieve a tasty pasta bake with a crunchy top is to use the right blend of cheeses.
How do you keep baked pasta from drying out? ›
Make sure you bake it at 350 degrees, use a deep dish and cover it with foil. I always add a lot of sauce and that helps prevent the dried out top layer. Take out of the oven as soon as cheese is melted and golden. It's also important to make sure all pasta is covered with sauce.
What is the best pasta shape for pasta bake? ›
For Baked Pasta Dishes
As for picking the perfect pasta shape, we recommend choosing a short cut—like Penne, Shells or Rigatoni—with hollow middles, twists or scoop-like shapes to capture all the goodness of your baked pasta: sauces, small ingredients and melty cheeses galore.
Why is pasta so much better in Italy? ›
First, Italian pasta usually tastes better because it is made differently. Italian pasta has to adhere to strict standards that have been set by the government. Usually, Italian pasta is made from 100 percent durum wheat, which is usually called semolina flour. Therefore, Italian pasta is higher in protein.
Can you use any sauce for pasta bake? ›
It's so easy and inexpensive to make your own, but if you're pushed for time, any shop-bought tomato-based pasta sauce will be fine. I will admit to using these quite regularly! Just check the ingredients list first – it should be short and all ingredients should be recognisable!
Should you fully cook pasta before baking? ›
Thus, putting uncooked pasta directly into the oven for a baked pasta recipe will soak up all of the sauce — since it's been denied the chance to soak up water — leaving you with a very dry pasta dish. López-Alt notes that the soaking method was discovered by H.
Meet the no-boil pasta bake. Yes, this pasta casserole doesn't even require cooked pasta — just dried. It will take you five minutes to prep for the oven — no, I'm not exaggerating. Pour some dry pasta into a casserole dish, open a can of tomatoes, dump in some cheese and garlic, and bang the whole thing into the oven.
What does Maltagliati mean in Italian? ›
Maltagliati is a type of pasta from Italy's Emilia-Romagna region, its name meaning badly cut, reflecting its shape. This type of pasta was a probable food for the poor, roughly cut and often served with simple yet tasty ingredients.
What is Gemini pasta? ›
Gemelli is a simple shape of two strands of pasta twisted together. These small pasta twists are also remarkably versatile, as their shape holds the flavor of sauce beautifully while retaining the firm "al dente" texture that you expect from Barilla. Barilla® Gemelli is made with non-GMO ingredients.
What is Divella pasta? ›
Divella wholemeal pasta made of 100% Italian wheat. We use Italian wheat from reliable suppliers that valorise the cultivation of durum wheat, and guarantee better remuneration to farmers and the application of good agricultural practices. DISCOVER HOW IT IS MADE.
Should you cook pasta covered or uncovered? ›
Should you cover the pasta when cooking it? It's okay to put a lid on the pot while you are waiting for the water to boil. However, after it starts to boil and you add the pasta to the water, you should remove the lid to prevent the water from bubbling over.
Is it better to bake covered or uncovered? ›
If you prefer a tender and moist result, covered baking will be the better option. If you're desiring a crispy exterior and bolder flavors, uncovered baking is best.
Should baked ziti be covered when baking? ›
Should I cover Baked Ziti while it's baking? Yes. Cover loosely with foil so it doesn't stick to the cheese, then bake for 20 minutes. Then remove the foil so the cheese can go bubbly and golden!
Do you put foil on top of pasta bake? ›
When making a pasta bake I personally like to cover for the first part of the cooking and then uncovered for long enough to brown the cheese. I cover with a layer of baking paper and then foil as the baking paper prevents the cheese from sticking.
