Lasagna and its baked pasta kin are ideal for everything from weeknight dinners to holiday entertaining. Not only do they feed a crowd, but the leftovers also reheat beautifully. Our favorite recipes are chock-full of melted cheese and couldn't be more comforting.
You won’t miss the meat in this veggie lasagna, we promise. Zucchini and spinach, plus three different kinds of cheese -- ricotta, Parmesan, and mozzarella -- are more than enough to fill you up.
We love this cannelloni’s beautiful zucchini blossom topping, but it’s the filling that really wins us over. It teams fresh ricotta with spring onion, basil, egg yolks, lemon zest, and Pecorino Romano.
Hardy greens like Swiss chard stand up well in baked pasta dishes. In this lasagna, it’s sauteed with onions until tender, then layered with tomato sauce, noodles, and mozzarella.
We’ve lightened up mac and cheese without sacrificing on flavor by using judicious amounts of three different cheeses -- Neufchatel, cheddar, and Parmesan.
This recipe is courtesy of food and entertaining director Sarah Carey’s mom. Sarah explains why she likes it so much: "It can be made for lots of people, and with lots of people helping to mix the filling and stuff the shells. It's what my mom makes for parties and potlucks. I've altered her recipe slightly, but I think it's still just as delicious."
No leavening allowed? No problem! Matzo stands in for the noodles in this Passover-friendly lasagna and gets jazzed up with a flavorful spinach and ricotta filling.
A whole head of cauliflower and a full bunch of broccoli go into this cheesy casserole. Skim milk, multigrain pasta, and whole-wheat panko also keep it on the healthier side.
Homemade potato gnocchi doesn’t need much to shine. Your favorite marinara sauce, ricotta, and Parmesan, plus a quick turn under the broiler, work a treat.
The secret behind the velvety white sauce in this mac and cheese recipe is cream cheese. Shredded chicken gives the dish heft, and tender Broccolini cuts the richness.
Store-bought tortellini means you can get this dish on the table in just 35 minutes. A simple white sauce, crispy bacon, and a generous amount of Parmesan cheese make it a surefire crowd-pleaser.
While this dish is definitely a project, especially if you make the pasta from scratch, it’s so worth the effort. Our favorite part is the amaretti cookies in the filling -- they add a subtly sweet note.
A creamy cannellini bean puree stands in for the noodles in this meat-and-gluten-free lasagna. It’s layered with sauteed cremini mushrooms, wilted kale and escarole, spicy tomato sauce, and plenty of Parmesan.
This one-pot pasta dish relies on an interesting technique. Rigatoni, tomatoes, Yukon Golds, and onion are layered in a baking dish, uncooked, then covered with hot water and baked until the liquid is absorbed and everything is tender.
