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Baked pasta

Explore 90 recipes, 2 articles, 5 galleries, 19 videos, and more

Tomato, Pasta, and Potato Bake

Time:1 hour 45 mins
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Pasta, Prosciutto, and Potato Pie

Ingredients
  • 1 3/4 pounds russet potatoes (3 to 4 medium)
  • 2 tablespoons unsalted butter, softened
  • 2 scallions, white and light-green parts, finely chopped
  • Coarse salt and freshly ground pepper
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 dried small red chile, crumbled
  • 4 large eggs
  • 4 large egg yolks
  • 1/4 cup sour cream
  • 1 1/2 cups Parmesan cheese, grated
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1/2 large bunch (14 ounces) Swiss chard, stemmed and coarsely chopped
  • 3/4 pound penne, cooked according to package instructions
  • 1/4 pound prosciutto, thinly sliced into 1/4-inch strips
  • 3 tablespoons fresh oregano, coarsely chopped
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Noodle Pudding

Time:1 hour
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Baked Bow-Tie Pasta with Mozzarella

Time:45 mins
Ingredients
  • 1/2 pound bow-tie pasta
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1 can (28 ounces) whole peeled tomatoes, in puree
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon sugar
  • Coarse salt
  • 2 precooked chicken sausages, about 3 ounces each, cut crosswise into 1/4-inch-thick rounds
  • 8 ounces mozzarella cheese, cut into small cubes (1 3/4 cups)
  • 1/4 cup grated Parmesan cheese
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Bats and Cobwebs

Time:45 mins
Ingredients
  • 1/2 pound bow-tie pasta
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1 can (28 ounces) whole peeled tomatoes, in puree
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon sugar
  • Coarse salt
  • 2 precooked chicken sausages (about 3 ounces each), cut crosswise into 1/4-inch-thick rounds
  • 8 ounces mozzarella cheese, cut into small cubes (1 3/4 cups)
  • 1/4 cup grated Parmesan cheese
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Ricotta Manicotti with Tomato Sauce

Time:1 hour 15 mins
Ingredients
  • Coarse salt and ground pepper
  • 1 package (8 ounces) manicotti, cooked, drained, and cooled
  • 2 containers (15 ounces each) part-skim ricotta cheese
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups shredded Parmesan cheese
  • 1 ounce dried mushrooms such as shiitake (optional), soaked and drained (see cooks' note), and finely chopped (optional)
  • 4 cups Basic Tomato Sauce
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Baked Spaghetti and Mozzarella

Time:1 hour
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Crab-Stuffed Shells with Peas and Leeks

Ingredients
  • 9 tablespoons unsalted butter
  • 2 leeks, white and pale-green parts only, halved lengthwise, cut into 1/4-inch half-moons, washed well, and drained
  • 1 cup fresh or frozen peas
  • Coarse salt and freshly ground pepper
  • 8 ounces lump crabmeat, picked over and rinsed
  • 6 tablespoons all-purpose flour
  • 1 cups milk
  • 1 cup heavy cream
  • Juice of 1 lemon
  • 1 pound jumbo pasta shells
  • 1/2 cup breadcrumbs, preferably homemade
  • 6 garlic cloves, minced
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1 tablespoon extra-virgin olive oil
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Baked Mushroom Linguine

Ingredients
  • 4 ounces dried mushrooms, such as porcini or chanterelle
  • 4 cups boiling water
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme, plus 2 teaspoons finely chopped
  • 7 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 1 1/2 cups heavy cream
  • 1 onion, diced
  • 1 pound button mushrooms, stems removed, quartered
  • 1 pound shiitake mushrooms, stems removed, sliced
  • 2 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound linguine
  • Unsalted butter, for pan
  • 1/2 cup grated pecorino Romano cheese
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Baked Pasta with Tomatoes and Parmesan

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