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
If there's anything more comforting than boiled pasta in a sauce, it's got to be baked pasta in a sauce. 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.
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.
Should baked pasta be covered? ›
As long as ALL the noodles are thoroughly covered in sauce there shouldn't be a problem with the ziti drying out. However, if you want to cover it go ahead. Spray some foil with a little cooking spray to keep the cheese from sticking and cover it only ½ the cooking time, removing the foil the last part of baking.
What is nice to add to pasta? ›
The beautiful thing about Pasta is that you can invent anything and it will work, A can of tuna, fresh tomato, some herbs; the standard Aglio, olio, peperoncino (garlic, olive oil and crushed red peppers) Butter and Parmigiano; Broccoli , garlic and olive oil, Basically anything that you have that has a distinct flavor ...
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.
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.
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!
Why should we not rinse pasta after it is drained? ›
To summarize, rinsing your cooked pasta would be detrimental to your final dish because that excess starch is instrumental in providing some structure and flavor to the pasta sauce that you're creating. In fact, that's the logic behind using pasta water instead of plain tap water in a pasta sauce.
Should I put foil over my pasta bake? ›
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.
How do you keep baked pasta moist? ›
Be Generous with the sauce… mix the pasta in with the sauce before layering it, add more sauce between your layers…also do not bake it with the cover off… put aluminum foil on it, bake at 350 for an hour until mozzarella is melted. this will keep your pasta moist and not dry.
Make-Ahead/Freezable: this pasta bake can be made ahead of time, assembled, covered with foil and refrigerated for up to 24 hours before baking. Add 15-20 minutes onto the baking time if baking straight from the refrigerator. To freeze, assemble the pasta bake.
What gives pasta more flavor? ›
This is the time to add a final hit of black pepper, grated cheese and a splash of acidity – red or white wine vinegar or lemon juice to brighten up the flavour. I often stir some chopped basil, parsley, rocket (arugula) or watercress through once the pan is off the heat.
What can I put on pasta if I don't have sauce? ›
Simply melt butter and sprinkle in some garlic powder. Toss your spaghetti or favorite type of pasta in this delightful mixture to create a filling and appetizing meal. This is a great way to enjoy pasta on hot days, when a heavy pasta sauce is just too filling.
Why is homemade pasta so good? ›
When making homemade pasta, you are using fresher and healthier ingredients without preservatives. This offers better nourishment, and it reflects in the texture and taste.
What makes pasta so delicious? ›
The tangy, salty, spicy and sometimes a tad sweet taste is just mouthwatering. There is little that that could go wrong with this delicacy. You can even add other things as in meatballs, lasagna etc that blends in with pasta just perfectly. The flavor and aroma of pasta are what makes it so popular among people.
Why is homemade pasta so much better? ›
The only way to be sure of the quality and freshness of the ingredients is when you buy them yourself. From the start to the end, you know what you have put in your dough, in the filling, and that the nutritional value of your food is mostly preserved. Only for this reason, making pasta from scratch is worth a try.
What's the difference between lasagna and baked pasta? ›
Lasagna and baked pasta are both baked Italian dishes, but they have some key differences: Noodles: Lasagna typically uses wide, flat lasagna noodles made from wheat flour and eggs. Baked pasta can use various types of pasta, such as penne, rigatoni, or spaghetti.
