A pasta bake is only as good as the protein you put in it, so I sorted these by what carries it: beef and sausage, chicken and turkey, cheese, then seafood and ham. Ricotta, cottage cheese and lean ground beef do a lot of the work. Most bake in 25 to 40 minutes. Build them the night before.
Beef and sausage
Baked Ziti
Baked ziti layers tube pasta with a beef and tomato sauce, ricotta and mozzarella. I brown the beef with onion and garlic, then let the sauce simmer for 15 minutes before it meets the pasta. Pull the pasta 2 minutes early so it finishes in the oven without going soft. I count on the ricotta and beef together to make each square a real protein serving, not just pasta.
Cheeseburger Pasta Bake
This is a cheeseburger turned into a casserole: ground beef, elbow pasta, cheddar, pickles and a ketchup and mustard sauce. MyPlate points to 93% lean ground beef as a lean choice, and it holds up fine here. Top it with shredded lettuce and diced tomato after baking. Sesame seeds over the top finish the burger theme. I serve it with a big green salad to balance the cheese.
Baked Rigatoni with Italian Sausage
Rigatoni holds a chunky sausage sauce inside each tube. Chicken sausage is what I use most, since it keeps the protein and cuts the fat. A layer of provolone over the top browns well at 400°F. Serve it with a green salad and garlic bread.
Beef Stroganoff Bake
Egg noodles, seared beef and mushrooms bake in a sour cream sauce under buttered breadcrumbs. Sirloin strips and ground beef both fit. I swap half the sour cream for Greek yogurt, which adds protein and keeps the tang. It bakes in about 25 minutes.
Taco Pasta Bake
Taco-seasoned ground beef, pasta shells, salsa and pepper jack all go into 1 dish. Black beans are my way to stretch the beef while keeping the protein up. Scatter crushed tortilla chips over the top for the last 5 minutes of baking. Sour cream and cilantro go on at the table.
Chicken and turkey
Chicken Alfredo Bake
Penne, shredded chicken and broccoli bake in a garlic Alfredo sauce with Parmesan on top. Rotisserie chicken keeps the prep under 20 minutes. Cooked chicken keeps for 3 to 4 days in the fridge, per FoodSafety.gov, so a roast chicken from earlier in the week fits here. Bake until the top turns golden. I make the sauce with half milk and half cream so the chicken is the main event, not the sauce.
Buffalo Chicken Pasta Bake
Buffalo sauce, cream cheese and shredded chicken coat a short pasta like cavatappi. Blue cheese crumbles go on before it bakes. I make this when I want wing flavor with the protein of a full chicken dinner. Celery sticks on the side keep the theme going.
Chicken Pesto Pasta Bake
Basil pesto, shredded chicken, cherry tomatoes and mozzarella bake together in about 25 minutes. The pesto carries most of the flavor, so a store-bought jar saves time. Stir in a few handfuls of spinach for some green. Pine nuts on top toast in the oven. My ratio leans heavier on the chicken than the pasta.
Turkey Tetrazzini
Spaghetti, turkey, mushrooms and peas bake in a light cream sauce. It is the standard use for leftover holiday turkey. I use turkey breast, one of the leanest proteins you can put in a casserole. Bake it at 350°F until the sauce bubbles at the edges.
Chicken Enchilada Pasta Bake
Red enchilada sauce, shredded chicken, corn and black beans meet penne in a single dish. Monterey Jack melts over the top. I like it even more reheated for lunch the next day. Avocado and lime go on after baking.
Cheese and vegetables
Baked Feta Pasta
A block of feta roasts with cherry tomatoes, garlic and olive oil until it softens, then gets stirred into cooked pasta. The oven does most of the work in about 30 minutes. I always toss in white beans or chickpeas so a meatless pasta still has real protein. Fresh basil goes on at the end.
Baked Mac and Cheese
Sharp cheddar and Gruyère in a béchamel coat elbow pasta under a breadcrumb crust. My trick is cottage cheese blended into the sauce, which adds protein and keeps it creamy. Bake it at 375°F for about 25 minutes. Let it rest 10 minutes so it sets before you scoop it.
Spinach and Ricotta Stuffed Shells
Jumbo shells hold a mix of ricotta, spinach, Parmesan and egg, baked in marinara. Fill them the night before and refrigerate the pan. These are my meatless pick, since the ricotta and egg give them more protein than most. Bake until the center reaches 165°F, the FSIS target for casseroles.
Butternut Squash and Sage Pasta Bake
Roasted butternut squash gets blended into a sauce with sage and a little cream, then baked with orecchiette. Toasted walnuts go on top. I fold in browned turkey sausage, because squash alone does not give me enough protein for dinner. A grating of Parmesan before baking gives it a crisp top.
Eggplant Parmesan Pasta Bake
Roasted eggplant cubes, marinara and mozzarella layer with rigatoni. Roasting the eggplant first at 425°F keeps it from turning watery. You get the flavor of eggplant Parmesan without any frying. Basil and Parmesan finish it. I add a layer of ricotta for more protein.
Seafood and ham
Tuna Noodle Casserole
Egg noodles, canned tuna, peas and a mushroom cream sauce bake under crushed crackers. I keep canned tuna on hand for exactly this, since it is a cheap, shelf-stable protein. Use tuna packed in water and drain it well. It bakes in about 20 minutes.
Shrimp and Spinach Pasta Bake
Shrimp, spinach, sun-dried tomatoes and penne bake in a garlic Parmesan cream. Add the shrimp raw, since they cook through in the oven in about 15 minutes. Overcooked shrimp turn rubbery, so check them early. Lemon zest on top brightens the sauce. I like shrimp here because it is lean and cooks in the same time as the bake.
Ham and Pea Pasta Bake
Diced ham, peas and pasta shells in a cheddar sauce make good use of leftover holiday ham. Ham brings protein and plenty of salt, so go light on salt in the sauce. I add a spoonful of Dijon to the sauce for bite. Bake until the top browns.
Smoked Salmon and Dill Pasta Bake
Flaked hot-smoked salmon, dill and peas fold into a creamy pasta under Parmesan breadcrumbs. Hot-smoked salmon is my choice because it flakes and brings omega-3 fats with the protein. Fold the fish in gently so it stays in flakes. It bakes in about 20 minutes.
