Everyone should have that one baked pasta recipe they can count on. This is mine. It’s the kind of dish I throw together on a busy weeknight or when I want to bring something warm and comforting to a friend’s doorstep. Some days I’ll whip up a batch of homemade sauce, other times I grab my favorite jarred sauce and call it a day. The beauty of this recipe is how flexible it is—throw in sautéed greens, browned sausage, roasted vegetables, or even a handful of pickled peppers, and it never disappoints.
I first realized how much I loved this pasta bake during my daughter’s soccer team pasta party. I had five pans of pasta lined up, all ready to slide into the oven. Thirty minutes later, the house smelled like bubbling cheese and roasted tomatoes. When the girls stormed in—shin guards clattering, laughter echoing—the pasta was ready to serve. Seeing them dive into those cheesy, crisp-edged corners was one of those moments that made all the prep worth it.
Since then, I’ve made this dish countless times—sometimes as a cozy weeknight dinner, sometimes as a gift for a friend going through a tough week. I’ll be honest: half the time, I don’t bother with add-ins. It’s just as delicious on its own. But when I have the time, kale and sausage add a nice balance of flavor and texture. Roasted mushrooms are another favorite when I want a hearty vegetarian version.
Why I Keep Coming Back to This Recipe
This pasta bake is forgiving and flexible. If I have an open jar of marinara, it goes in. If there’s half a bunch of kale hiding in the fridge, I toss it in with a little garlic. Some days, I’ll even mix in leftover roasted veggies from another meal. It’s the type of dish that feels homemade, no matter how simple the prep.
My Tips for the Best Baked Pasta
- Cook the pasta a little less: I boil the pasta for just 6 minutes. It finishes cooking in the oven, so this keeps it from getting mushy.
- Mix everything in a big bowl: If you’ve ever tried tossing pasta and sauce in a baking dish, you know it’s a juggling act. Use the biggest mixing bowl you have—trust me, you’ll thank yourself.
- Don’t skimp on cheese: I like splitting the mozzarella—half mixed in for that creamy pull, half on top for those golden-brown, crispy bits.
- Make ahead for busy nights: Assemble everything, cover it with foil, and pop it in the fridge. When you’re ready, just bake and serve.
Make It Your Way
This is the base recipe, but here are some of my favorite variations:
- With sausage and greens: Sweet Italian sausage adds richness, while wilted kale keeps things balanced.
- All-veggie version: Roasted mushrooms, zucchini, or even a handful of spinach works beautifully.
- Spicy kick: Toss in pickled jalapeños or a pinch of red pepper flakes.
Serving Suggestions
I usually serve this with a crisp Caesar salad and some warm focaccia. It’s the kind of meal that feels like a hug—simple but satisfying. If I’m making it for guests, I’ll add a platter of roasted vegetables or a few bowls of hummus and olives on the side.
Storing and Reheating
This pasta bake keeps well for up to 3 days in the fridge. When reheating, I splash a little milk or cream over the top before covering it with foil to keep it from drying out. You can also freeze it unbaked—just assemble, wrap tightly in foil, and freeze. When you’re ready to eat, bake it straight from the freezer at 375°F for about 50 minutes.
Simple Baked Pasta
There’s something incredibly comforting about a bubbling dish of baked pasta coming out of the oven, especially when you’ve had a long day—or you're feeding a crowd. This is the no-fuss baked pasta I lean on when I need something hearty and shareable. Whether it’s a potluck, a meal train, or a cozy dinner at home, it always delivers. You can keep it simple or toss in extras like sausage and kale—or even roasted mushrooms if you're going vegetarian. Either way, it’s a keeper.
Ingredients
- 4 cups tomato sauce (homemade or a good-quality jarred one)
- 1 cup heavy cream
- 1 cup grated Parmigiano Reggiano (about 2 to 2.5 oz)
- 8 oz whole milk low-moisture mozzarella, divided
- 1 lb short pasta (mezzi rigatoni, ziti, or penne)
- Kosher salt, for pasta water
- ¾ lb sweet or hot Italian sausage (optional)
- 9 oz Tuscan kale (before stemming), chopped and stemmed
- 1 tbsp extra-virgin olive oil
Instructions
- Start by preheating your oven to 375°F. Bring a large pot of water to a boil and generously salt it. Cook the pasta for about 6 minutes—just shy of al dente—then drain and give it a quick rinse under cold water to stop the cooking. Pat it dry using a clean dish towel.
- In a large mixing bowl, toss the pasta with the tomato sauce, heavy cream, grated parmesan, and half of the mozzarella. Stir everything until it’s well coated.
- If you’re adding the sausage and kale:
Heat a large skillet over high heat and add the sausage. Once it starts sizzling, reduce the heat to medium. Break it up with a spoon and cook until nicely browned, about 5 to 7 minutes. Transfer the cooked sausage to the bowl with the pasta, leaving the rendered fat in the pan. - Add a tablespoon of olive oil to the same skillet and toss in the kale. Sprinkle with a pinch of salt and sauté over medium-high heat for 2 to 4 minutes, stirring frequently, until it’s wilted but still vibrant. Add it to the pasta mixture and give everything a final mix.
- Spoon the mixture into a 9x13-inch baking dish (or a foil pan if you’re gifting it). Sprinkle the remaining mozzarella over the top.
- Bake uncovered for about 35 minutes, until the cheese is melted, bubbly, and starting to brown around the edges. Let it rest for a few minutes before serving.
Notes
- No sausage? Roasted mushrooms make a great veggie swap.
- Want to gift it? Assemble through the baking dish step, cover with foil, and write: "Bake uncovered at 375°F for 35 minutes."
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 496Total Fat 30gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 16gCholesterol 74mgSodium 1214mgCarbohydrates 37gFiber 4gSugar 8gProtein 21g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQ
Can I make this pasta bake vegetarian?
Absolutely! Skip the sausage and load it with roasted veggies like mushrooms, zucchini, or eggplant.
Can I use a different type of pasta?
Any short pasta shape works—penne, rigatoni, or even shells. Just cook it slightly under al dente.
Can I double this recipe?
Yes! This recipe scales beautifully. Use two 9×13-inch pans and you’re set for a crowd.
Can I freeze leftovers?
Yes, baked leftovers freeze well. Let the pasta cool, portion into containers, and freeze for up to 2 months. Reheat in the oven with a little sauce or cream.
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