Classic Baked Ziti
| Ingredients | Quantity |
|---|---|
| Ziti pasta | 1 pound |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Ground beef or sausage | 1 pound |
| Marinara sauce | 4 cups |
| Ricotta cheese | 15 ounces |
| Mozzarella cheese | 2 cups, shredded |
| Parmesan cheese | 1 cup, grated |
| Italian seasoning | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Fresh basil or parsley (optional) | For garnish |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Cook the ziti pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant, about 2 minutes.
- Add ground beef or sausage to the skillet; cook until browned, season with salt, pepper, and Italian seasoning.
- Stir in the marinara sauce and simmer for 5 minutes.
- In a large baking dish, combine cooked ziti, ricotta cheese, and half of the mozzarella cheese. Pour the meat sauce over and mix well.
- Top with the remaining mozzarella and grated parmesan cheese.
- Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10 minutes, until bubbly and golden.
- Let cool slightly before serving, and garnish with fresh basil or parsley if desired. Enjoy!
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Creamy Spinach and Ricotta Pasta Bake
Creamy Spinach and Ricotta Pasta Bake is a comforting and vibrant dish perfect for fall evenings. With its rich, creamy sauce and the nutritional boost from spinach, this pasta bake combines the classic flavors of Italian cuisine with the heartiness of baked dishes, making it an ideal choice for family gatherings or cozy dinners.
| Ingredients | Quantity |
|---|---|
| Pasta (penne or fusilli) | 1 pound |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Fresh spinach | 4 cups, chopped |
| Ricotta cheese | 15 ounces |
| Heavy cream | 1 cup |
| Mozzarella cheese | 2 cups, shredded |
| Parmesan cheese | 1 cup, grated |
| Salt | To taste |
| Pepper | To taste |
| Nutmeg | 1/4 teaspoon |
| Fresh basil (optional) | For garnish |
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- Cook the pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, about 3 minutes.
- Add the chopped spinach to the skillet and cook until wilted, around 2-3 minutes.
- In a large bowl, combine the ricotta cheese, heavy cream, half of the mozzarella, salt, pepper, and nutmeg.
- Stir the cooked pasta and spinach mixture into the cheese mixture until well combined.
- Transfer the mixture to a greased baking dish and top with the remaining mozzarella and grated Parmesan cheese.
- Bake for 25-30 minutes, or until golden and bubbly. Let it cool slightly before serving, and garnish with fresh basil if desired. Enjoy!
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Cheesy Chicken Alfredo Bake
Cheesy Chicken Alfredo Bake is a delightful blend of tender chicken, creamy Alfredo sauce, and comforting pasta, making it the perfect dish to warm your soul during the fall season. This scrumptious bake is not only easy to prepare but also a crowd-pleaser, ideal for family dinners or potlucks.
| Ingredients | Quantity |
|---|---|
| Pasta (penne or rotini) | 1 pound |
| Cooked chicken (shredded) | 2 cups |
| Alfredo sauce | 2 cups |
| Mozzarella cheese | 2 cups, shredded |
| Parmesan cheese | 1 cup, grated |
| Olive oil | 1 tablespoon |
| Garlic | 2 cloves, minced |
| Salt | To taste |
| Pepper | To taste |
| Fresh parsley (optional) | For garnish |
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- Cook the pasta according to package directions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté minced garlic for about 1 minute.
- In a large bowl, combine the cooked pasta, shredded chicken, Alfredo sauce, half of the mozzarella, salt, and pepper until well mixed.
- Transfer the pasta mixture to a greased baking dish and top with the remaining mozzarella and grated Parmesan cheese.
- Bake for 25-30 minutes, or until golden and bubbly. Let cool slightly before serving, and garnish with fresh parsley if desired. Enjoy!
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Butternut Squash and Sage Pasta Bake
Butternut Squash and Sage Pasta Bake is a heartwarming dish that perfectly encapsulates the flavors of fall with its creamy, savory butternut squash paired with aromatic sage. This comforting pasta bake is not only nutritious but also offers a delightful twist on traditional pasta dishes, making it a great option for cozy family dinners or gatherings.
| Ingredients | Quantity |
|---|---|
| Pasta (cavatappi or shells) | 1 pound |
| Butternut squash (peeled and diced) | 3 cups |
| Olive oil | 2 tablespoons |
| Onion (chopped) | 1 large |
| Garlic (minced) | 3 cloves |
| Vegetable broth | 2 cups |
| Heavy cream | 1 cup |
| Fresh sage (chopped) | 1 tablespoon |
| Mozzarella cheese (shredded) | 2 cups |
| Parmesan cheese (grated) | 1 cup |
| Salt | To taste |
| Pepper | To taste |
| Nutmeg (freshly grated, optional) | 1/4 teaspoon |
| Fresh sage leaves (for garnish) | For garnish |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté the onion and garlic until fragrant.
- Add diced butternut squash and vegetable broth to the skillet, cooking until the squash is tender.
- Stir in the heavy cream, shredded mozzarella, chopped sage, salt, pepper, and nutmeg until the mixture is creamy and well combined.
- Combine the cooked pasta with the sauce mixture and transfer to a greased baking dish.
- Top with grated Parmesan cheese and bake for 25-30 minutes until golden and bubbly. Garnish with fresh sage leaves before serving. Enjoy!
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Beef and Mushroom Lasagna
Beef and Mushroom Lasagna is a hearty and wholesome dish that showcases layers of rich flavors, making it the ultimate comfort food for chilly autumn nights. This indulgent pasta bake features savory ground beef, earthy mushrooms, and a creamy béchamel sauce, all nestled between sheets of lasagna noodles and topped with gooey mozzarella cheese. It’s perfect for family gatherings or potlucks, as this dish is sure to please a crowd.
| Ingredients | Quantity |
|---|---|
| Lasagna noodles | 12 sheets |
| Ground beef | 1 pound |
| Mushrooms (sliced) | 2 cups |
| Onion (chopped) | 1 large |
| Garlic (minced) | 3 cloves |
| Canned tomato sauce | 2 cups |
| Tomato paste | 2 tablespoons |
| Italian seasoning | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Ricotta cheese | 15 ounces |
| Mozzarella cheese (shredded) | 2 cups |
| Parmesan cheese (grated) | 1 cup |
| Olive oil | 2 tablespoons |
| Fresh basil (for garnish) | For garnish |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté the onion and garlic until soft. Add ground beef and mushrooms, cooking until browned. Drain excess fat.
- Stir in tomato sauce, tomato paste, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
- In a separate bowl, mix ricotta cheese with salt, pepper, and half of the Parmesan cheese.
- In a greased baking dish, spread some meat sauce, layer with lasagna noodles, spread ricotta mixture, and top with mozzarella. Repeat layers until ingredients are used up, finishing with mozzarella and remaining Parmesan on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbly. Garnish with fresh basil before serving. Enjoy!
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Tomato and Basil Penne Bake
Tomato and Basil Penne Bake is a vibrant and comforting pasta dish that brings the freshness of ripe tomatoes and the aromatic essence of basil right to your table. Perfect for fall evenings, this bake combines tender penne pasta with a rich tomato sauce, creamy cheese, and a sprinkle of fresh basil to create a dish that is both satisfying and heartwarming. It’s a great option for weeknight dinners or when entertaining friends and family.
| Ingredients | Quantity |
|---|---|
| Penne pasta | 12 ounces |
| Canned crushed tomatoes | 28 ounces |
| Tomato sauce | 1 cup |
| Fresh basil (chopped) | 1/2 cup |
| Garlic (minced) | 3 cloves |
| Onion (chopped) | 1 medium |
| Olive oil | 2 tablespoons |
| Mozzarella cheese (shredded) | 2 cups |
| Parmesan cheese (grated) | 1 cup |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to package instructions until al dente, then drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté the chopped onion and garlic until softened.
- Add the crushed tomatoes, tomato sauce, salt, pepper, and half of the fresh basil. Simmer for 5-10 minutes to meld flavors.
- In a large bowl, combine the cooked penne, tomato sauce mixture, and half of the mozzarella cheese.
- Transfer the mixture to a greased baking dish, top with the remaining mozzarella and Parmesan cheeses, and sprinkle the rest of the basil on top.
- Bake in the preheated oven for 25-30 minutes until golden and bubbly. Serve hot and enjoy!
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Veggie-Packed Mac and Cheese
Veggie-Packed Mac and Cheese is a delightful and creamy comfort dish that takes the classic mac and cheese to a whole new level by incorporating a variety of colorful vegetables. This hearty bake is perfect for fall gatherings or cozy family dinners, providing a satisfying taste with the added nutrition of vegetables like spinach, broccoli, and bell peppers. It’s sure to be a hit with both kids and adults alike!
| Ingredients | Quantity |
|---|---|
| Elbow macaroni | 8 ounces |
| Milk | 2 cups |
| Cheddar cheese (shredded) | 2 cups |
| Cream cheese | 8 ounces |
| Broccoli florets | 1 cup |
| Spinach (fresh or frozen) | 1 cup |
| Red bell pepper (diced) | 1 |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Breadcrumbs | 1 cup |
| Olive oil | 2 tablespoons |
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside.
- In a large pot, combine the milk, cream cheese, and garlic and onion powders over medium heat, stirring until smooth.
- Gradually add the cheddar cheese, stirring until melted and creamy. Then mix in the cooked macaroni and vegetables until thoroughly combined.
- Transfer the mixture to a greased baking dish, topping it with breadcrumbs drizzled with olive oil.
- Bake for 25-30 minutes until the top is golden and bubbly. Serve warm and enjoy!
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Pesto and Chicken Pasta Casserole
Pesto and Chicken Pasta Casserole is a comforting and flavorful dish that combines tender chicken and al dente pasta baked in a rich pesto sauce. This hearty casserole is perfect for a family dinner or as a potluck dish during fall gatherings, bringing warmth and satisfaction to anyone who digs in.
| Ingredients | Quantity |
|---|---|
| Rotini pasta | 8 ounces |
| Cooked chicken (shredded) | 2 cups |
| Pesto sauce | 1 cup |
| Cream cheese | 8 ounces |
| Mozzarella cheese (shredded) | 2 cups |
| Spinach (fresh or frozen) | 1 cup |
| Parmesan cheese (grated) | ½ cup |
| Garlic powder | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Olive oil | 1 tablespoon |
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- Cook the rotini pasta according to package instructions until al dente, then drain and set aside.
- In a large mixing bowl, combine the cooked chicken, pesto, cream cheese, garlic powder, salt, and pepper until well mixed.
- Add the cooked pasta and spinach to the bowl, stirring until everything is evenly coated.
- Transfer the mixture to a greased baking dish and top with mozzarella and Parmesan cheese.
- Bake for 25-30 minutes until the cheese is melted and bubbly. Serve warm and enjoy!
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Shrimp Scampi Pasta Bake
Shrimp Scampi Pasta Bake is a delightful and indulgent dish that brings together succulent shrimp, al dente pasta, and a savory garlic butter sauce, baked to perfection with a crispy topping. This comforting casserole is ideal for cozy fall evenings, providing a satisfying taste of the sea alongside classic pasta flavors.
| Ingredients | Quantity |
|---|---|
| Linguine or spaghetti pasta | 8 ounces |
| Shrimp (peeled and deveined) | 1 pound |
| Butter | 4 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 4 cloves |
| Lemon juice | 2 tablespoons |
| White wine (optional) | ½ cup |
| Heavy cream | 1 cup |
| Parsley (chopped) | ¼ cup |
| Mozzarella cheese (shredded) | 1 cup |
| Bread crumbs | ½ cup |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- Cook the pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet, melt the butter and olive oil over medium heat, then add garlic and sauté until fragrant.
- Add shrimp to the skillet and cook until they turn pink, then stir in lemon juice, white wine (if using), heavy cream, salt, pepper, and parsley.
- In a large bowl, combine the cooked pasta with the shrimp mixture, then transfer to a greased baking dish.
- Top with mozzarella cheese and bread crumbs; bake for 25-30 minutes until golden and bubbly. Serve warm and enjoy!
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Spicy Sausage and Kale Rigatoni
Spicy Sausage and Kale Rigatoni is a hearty and comforting dish perfect for fall. This delightful pasta bake combines the robust flavors of spicy Italian sausage with nutritious, earthy kale and rigatoni pasta, all enveloped in a rich, cheesy sauce. Baked until bubbly and golden, this dish is sure to warm you up on chilly evenings.
| Ingredients | Quantity |
|---|---|
| Rigatoni pasta | 12 ounces |
| Spicy Italian sausage | 1 pound |
| Kale (chopped) | 4 cups |
| Marinara sauce | 2 cups |
| Ricotta cheese | 1 cup |
| Mozzarella cheese (shredded) | 1 cup |
| Parmesan cheese (grated) | ½ cup |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 3 cloves |
| Red pepper flakes | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and cook rigatoni according to package instructions until al dente, then drain.
- In a large skillet, heat olive oil over medium heat, add garlic, and sauté until fragrant. Add the spicy sausage and cook until browned, breaking it up with a spoon.
- Stir in chopped kale and cook until wilted, then add marinara sauce, red pepper flakes, salt, and pepper; mix well.
- In a large bowl, combine the cooked rigatoni, ricotta cheese, and sausage mixture; mix until combined.
- Transfer to a greased baking dish, sprinkle with mozzarella and Parmesan cheese, and bake for 25-30 minutes until bubbly and golden. Serve warm and enjoy!
Mediterranean Orzo Bake
Mediterranean Orzo Bake is a vibrant and satisfying dish that captures the essence of Mediterranean cuisine. This baked pasta dish features nutty orzo, infused with flavors of olives, sun-dried tomatoes, and a medley of vegetables, all combined with creamy feta cheese and herbs. It’s a perfect comfort food option for crisp fall evenings, offering a delightful balance of textures and tastes.
| Ingredients | Quantity |
|---|---|
| Orzo pasta | 12 ounces |
| Sun-dried tomatoes (chopped) | 1 cup |
| Kalamata olives (pitted and sliced) | ¾ cup |
| Spinach (fresh) | 4 cups |
| Red bell pepper (diced) | 1 |
| Feta cheese (crumbled) | 1 cup |
| Cherry tomatoes (halved) | 1 cup |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 3 cloves |
| Dried oregano | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and cook orzo according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant. Add red bell pepper and spinach, cooking until the spinach wilts.
- Stir in sun-dried tomatoes, olives, and cooked orzo; mix well and season with oregano, salt, and pepper.
- Gently fold in crumbled feta cheese and cherry tomatoes.
- Transfer the mixture to a greased baking dish and bake for 20-25 minutes until heated through and slightly golden. Serve warm and enjoy!
