Four-Cheese Macaroni and Cheese
Four-Cheese Macaroni and Cheese. Matt Taylor-Gross

Is there anything more comforting than a baked pasta? Some of our best pasta recipes call for a casserole dish and some oven mitts. Perfect for fall dinners, these dishes typically come topped with a layer of hot bubbling cheese. From vegetarian main courses like spinach lasagne to day-after-Thanksgiving turkey tetrazzini and everything in between, these recipes will warm your house, your body, and your soul.


Four-Cheese Macaroni and Cheese

Four-Cheese Macaroni and Cheese

Vegetarian Lasagne

No one will miss the meat in this creamy, vegetable-laden lasagne with perfectly al dente noodles. Get the recipe for Vegetarian Lasagne »


This hearty lasagne from Rubirosa in New York City is made with sweet fennel sausage and tiny meatballs. Get the recipe for Lasagne »
Get the recipe for Classic Manicotti »

Artisanal Macaroni and Cheese

Chef Terrance Brennan of the Manhattan restaurant Artisanal uses penne instead of the standard elbow macaroni for his take on the dish, which is topped with a crisp panko-Parmesan crust. Get the recipe for Artisanal Macaroni and Cheese »

Classic Easy Lasagna

Lasagna gets a bad rap for being a labor-intensive dish, but with a few shortcuts, like starting with store-bought lasagna sheets, you can make a great cheesy version any night of the week. Get the recipe Classic Easy Lasagna »

Mexican Noodle Casserole (Sopa Seca)

Mexican Noodle Casserole (Sopa Seca)

Pasta with Cauliflower in a Spicy Pink Sauce

Earthy sweet cauliflower adds body to this comforting pasta baked in a comforting, spicy tomato-cream sauce. Get the recipe for Pasta with Cauliflower in a Spicy Pink Sauce »

Turkey Tetrazzini

Turkey Tetrazzini

Macaroni au Gratin

The foundation of this creamy casserole is a classic mornay sauce, a béchamel sauce to which cheese has been added—in this case, Comté, a French cheese with a complex, nutty flavor that melts beautifully. Get the recipe for Macaroni au Gratin »

Veal and Spinach Lasagna

Unlike the heavy red-sauced lasagnas served in America, this Abruzzo-style version relies on an ethereal egg and tomato sauce that puffs when the lasagna is cooked, giving it a soufflé-like appearance.