14 Creamy Pasta Bake Recipes for Cozy Dinners

When only something creamy, cheesy, and bubbling from the oven will do, these pasta bakes answer the call.

These 14 creamy pasta bake recipes are make-ahead friendly, freezer friendly, and guaranteed to please the whole table — from classic ziti to Tuscan-inspired twists.

Below you’ll find 14 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Creamy Baked Ziti

The weeknight hero: ziti in marinara-ricotta sauce under a golden mozzarella blanket.

Ingredients

• 1 lb ziti
• 1 jar (24 oz) marinara sauce
• 15 oz ricotta cheese
• 2 cups shredded mozzarella, divided
• 1/2 cup grated Parmesan
• 1 egg
• 2 tsp Italian seasoning
• Fresh basil

Instructions

1. Heat oven to 375°F. Cook ziti 1 minute shy of package directions.
2. Mix ricotta, egg, 1 cup mozzarella, Parmesan, and seasoning.
3. Toss pasta with marinara and the ricotta mixture.
4. Spread in a 9×13 dish and top with remaining mozzarella.
5. Bake 25-30 minutes until bubbly; rest 10 minutes and garnish with basil.

2. Tuscan Chicken Pasta Bake

Creamy sun-dried tomato and spinach sauce with tender chicken and penne.

Ingredients

• 1 lb penne
• 1 1/2 lb chicken breast, cubed
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 cup sun-dried tomatoes, sliced
• 2 cups heavy cream
• 3 cups baby spinach
• 1 cup grated Parmesan
• 1 1/2 cups shredded mozzarella

Instructions

1. Heat oven to 375°F. Cook penne until al dente.
2. Sear chicken in olive oil until golden; set aside.
3. Sauté garlic and sun-dried tomatoes; add cream and simmer 3 minutes.
4. Stir in spinach, Parmesan, pasta, and chicken.
5. Top with mozzarella and bake 20 minutes until bubbly.

3. Baked Mac and Cheese with Crispy Topping

Ultra-creamy three-cheese mac with a buttery panko crunch.

Ingredients

• 1 lb elbow macaroni
• 1/2 cup butter
• 1/2 cup flour
• 4 cups milk
• 2 cups shredded sharp cheddar
• 1 cup shredded Gruyère
• 1 cup shredded Monterey Jack
• 1 cup panko
• 2 tbsp melted butter
• 1 tsp mustard powder

Instructions

1. Heat oven to 375°F. Cook macaroni until al dente.
2. Make a roux with butter and flour; whisk in milk until thickened.
3. Melt in the cheeses and mustard powder; toss with pasta.
4. Spread in a buttered 9×13 dish.
5. Top with panko tossed in melted butter; bake 25 minutes.

4. Creamy Baked Tortellini Alfredo

Cheese tortellini folded into garlicky Alfredo, baked until golden.

Ingredients

• 2 packages (20 oz) cheese tortellini
• 1/2 cup butter
• 4 garlic cloves, minced
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan
• 1/2 tsp nutmeg
• 1 1/2 cups shredded mozzarella
• 2 tbsp chopped parsley

Instructions

1. Heat oven to 375°F. Cook tortellini 2 minutes shy of done.
2. Melt butter; sauté garlic 1 minute, then add cream and simmer 3 minutes.
3. Whisk in Parmesan and nutmeg until smooth.
4. Toss with tortellini in a baking dish; top with mozzarella.
5. Bake 20 minutes; garnish with parsley.

5. Spinach & Ricotta Stuffed Shells

Jumbo shells packed with spinach-ricotta filling in marinara, baked bubbly.

Ingredients

• 1 box jumbo shells
• 15 oz ricotta
• 10 oz frozen spinach, thawed and squeezed dry
• 1 cup grated Parmesan, divided
• 1 egg
• 3 cups marinara sauce
• 2 cups shredded mozzarella
• 2 tsp Italian seasoning

Instructions

1. Heat oven to 375°F. Cook shells until al dente.
2. Mix ricotta, spinach, 1/2 cup Parmesan, egg, and seasoning.
3. Spread 1 cup marinara in a 9×13 dish; fill shells and arrange in the dish.
4. Top with remaining marinara, mozzarella, and Parmesan.
5. Cover with foil and bake 25 minutes; uncover and bake 10 more.

6. Buffalo Chicken Pasta Bake

All the buffalo chicken dip flavors baked into a creamy, spicy pasta.

Ingredients

• 1 lb rotini
• 3 cups shredded cooked chicken
• 8 oz cream cheese, softened
• 3/4 cup buffalo sauce
• 1 cup ranch dressing
• 2 cups shredded cheddar, divided
• 1/2 cup crumbled blue cheese
• Sliced green onions

Instructions

1. Heat oven to 375°F. Cook rotini until al dente.
2. Stir cream cheese, buffalo sauce, and ranch until smooth.
3. Toss with pasta, chicken, and 1 cup cheddar.
4. Spread in a 9×13 dish; top with remaining cheddar and blue cheese.
5. Bake 25 minutes; sprinkle with green onions.

7. Creamy Pesto Chicken Bake

Basil pesto cream sauce with chicken and penne, finished with a Parmesan crust.

Ingredients

• 1 lb penne
• 1 1/2 lb chicken breast, cubed
• 3/4 cup basil pesto
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan, divided
• 2 cups shredded mozzarella
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil

Instructions

1. Heat oven to 375°F. Cook penne until al dente.
2. Sear chicken in olive oil until cooked through.
3. Stir pesto and cream into a sauce; toss with pasta, chicken, and half the Parmesan.
4. Top with mozzarella, remaining Parmesan, and tomatoes.
5. Bake 20-25 minutes until golden.

8. Baked Feta Pasta Casserole

The viral baked feta, leveled up into a creamy, shareable casserole.

Ingredients

• 1 lb rigatoni
• 1 block (8 oz) feta
• 3 cups cherry tomatoes
• 1/3 cup olive oil
• 4 garlic cloves, minced
• 1 tsp red pepper flakes
• 1/2 cup heavy cream
• Fresh basil

Instructions

1. Heat oven to 400°F. Place feta in a baking dish with tomatoes, garlic, and oil.
2. Bake 30 minutes until the tomatoes burst.
3. Meanwhile, cook rigatoni until al dente.
4. Mash feta and tomatoes; stir in cream and pasta.
5. Top with basil and serve.

9. Creamy Sausage & Kale Pasta Bake

Italian sausage and garlicky kale in a Parmesan cream sauce, baked golden.

Ingredients

• 1 lb orecchiette
• 1 lb Italian sausage
• 4 cups chopped kale
• 3 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan
• 1 1/2 cups shredded mozzarella
• 1/2 tsp red pepper flakes

Instructions

1. Heat oven to 375°F. Cook orecchiette until al dente.
2. Brown the sausage; add kale, garlic, and pepper flakes until wilted.
3. Stir in cream and Parmesan; toss with pasta.
4. Top with mozzarella in a baking dish.
5. Bake 20 minutes until bubbly.

10. Chicken Bacon Ranch Pasta Bake

Ranch-seasoned creamy pasta loaded with chicken, bacon, and cheddar.

Ingredients

• 1 lb penne
• 2 cups shredded cooked chicken
• 8 slices bacon, cooked and crumbled
• 1 packet ranch seasoning
• 2 cups heavy cream
• 2 cups shredded cheddar, divided
• 1/2 cup grated Parmesan
• Sliced green onions

Instructions

1. Heat oven to 375°F. Cook penne until al dente.
2. Warm cream with ranch seasoning; stir in 1 cup cheddar and Parmesan.
3. Toss with pasta, chicken, and half the bacon.
4. Top with remaining cheddar and bacon.
5. Bake 20-25 minutes; garnish with green onions.

11. Creamy Mushroom Pasta Bake

Earthy mushrooms in a sherry-Parmesan cream sauce with thyme.

Ingredients

• 1 lb fusilli
• 1 1/2 lb mixed mushrooms, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 1/4 cup dry sherry
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan
• 1 1/2 cups shredded Gruyère
• 2 tbsp fresh thyme

Instructions

1. Heat oven to 375°F. Cook fusilli until al dente.
2. Sear mushrooms until golden; add onion and garlic.
3. Deglaze with sherry; stir in cream, Parmesan, and thyme.
4. Toss with pasta in a baking dish; top with Gruyère.
5. Bake 20 minutes until bubbly.

12. Baked Lasagna Roll-Ups

All the lasagna flavor in tidy, saucy roll-ups — easier to serve, just as cozy.

Ingredients

• 12 lasagna noodles
• 15 oz ricotta
• 10 oz frozen spinach, thawed and squeezed dry
• 1 cup grated Parmesan, divided
• 1 egg
• 3 cups marinara sauce
• 2 cups shredded mozzarella
• 2 tsp Italian seasoning

Instructions

1. Heat oven to 375°F. Cook noodles until pliable.
2. Mix ricotta, spinach, 1/2 cup Parmesan, egg, and seasoning.
3. Spread filling on each noodle and roll up.
4. Arrange seam-side down over marinara in a 9×13 dish.
5. Top with remaining sauce, mozzarella, and Parmesan; bake 25 minutes.

13. Creamy Cajun Pasta Bake

Smoky Cajun-spiced cream sauce with chicken, peppers, and penne.

Ingredients

• 1 lb penne
• 1 1/2 lb chicken breast, cubed
• 2 tbsp Cajun seasoning
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan
• 1 1/2 cups shredded Monterey Jack

Instructions

1. Heat oven to 375°F. Cook penne until al dente.
2. Toss chicken with Cajun seasoning and sear until golden.
3. Sauté peppers and onion; add cream and Parmesan and simmer 3 minutes.
4. Toss with pasta and chicken in a baking dish.
5. Top with Monterey Jack and bake 20 minutes.

14. Baked Butternut Squash Pasta

Silky roasted butternut sauce with sage and a crispy Parmesan top.

Ingredients

• 1 lb rigatoni
• 1 butternut squash, cubed
• 1 onion, quartered
• 4 garlic cloves
• 3 tbsp olive oil
• 1 cup vegetable broth
• 1 cup grated Parmesan, divided
• 1 1/2 cups shredded mozzarella
• 8 sage leaves

Instructions

1. Heat oven to 400°F. Roast squash, onion, and garlic with oil 30 minutes.
2. Blend with broth until silky; stir in 1/2 cup Parmesan.
3. Cook rigatoni until al dente; toss with the sauce.
4. Top with mozzarella and remaining Parmesan.
5. Bake at 375°F for 20 minutes; top with crisped sage.

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