Our 26 Best Fall Pasta Recipes to Try Right Now

We love a hearty plate of pasta on a chilly fall day

A big plate of pasta is incredibly satisfying on a chilly fall day. Moreover, pasta is a great way to use seasonal autumn produce like Brussels sprouts and cauliflower. Here are some of our best pasta recipes for fall.

Lasagna is certainly hearty, but sometimes can be too heavy. Our veal and spinach lasagna is perfectly balanced—substantial enough to fill you up, but made with a light egg and tomato sauce rather than a heavy red sauce. Pillowy potato gnocchi are also fantastic this time of year: start with our guide to making better gnocchi, then customize them with a rich ragù or a gorgonzola cream sauce.

Macaroni and cheese is the ultimate comfort food. There are all kinds of way to mix up the dish—try penne with Gruyère, Comté, fontina, and a panko-parmesan crust or macaroni au gratin made with classic elbow macaroni and flavored with clove, nutmeg, and bay leaves. For an ultra-creamy high-low macaroni we use a blend of four cheeses: sharp white cheddar, Gruyère, blue cheese, and—the secret ingredient—Velveeta (yup, you read that right).

From potato-and-cheese tortelli to sweet potato gnocchi, here are our best fall pasta recipes.

Potato and Cheese Tortelli with Porcini Mushrooms
Potato and Cheese Tortelli with Porcini Mushrooms
"It's a common misconception that tortelli and tortellini are the same," chef Evan Funke of Felix in Los Angeles says. Unlike round tortellini, tortelli (the proper name for these ravioli-like stuffed pastas) are squares or rectangles simply folded over a filling and sealed. This is a thicker dough and more toothsome, too. A classic autumn condimento is a porcini mushroom sauce. "When it's mushroom season in Italy, you eat porcini until you're blue in the face," says Funke. Get the recipe Potato and Cheese Tortelli with Porcini Mushrooms »Heami Lee
Open-Faced Lasagna with Acorn Squash and Smoked Caciocavallo
Open-Faced Lasagna with Acorn Squash and Smoked Caciocavallo
This layerless lasagna recipe from Philadelphia chef Marc Vetri uses an egg-rich dough, but store-bought fresh pasta sheets can be substituted. Get the recipe for Open-Faced Lasagna with Acorn Squash and Smoked Caciocavallo »Andre Baranowski
Chestnut Tortellini with Shallots and Sage Sauce
chestnut tortellini
These fresh tortellini are made from a mixture of all-purpose flour and subtly sweet chestnut flour, then stuffed with pungent, savory chestnut purée and fluffy ricotta. Resting the dough overnight gives the tortellini a saturated brown color and deep, complex flavor. Get the recipe for Chestnut Tortellini with Shallots and Sage Sauce »Heami Lee
Apple & Sausage Macaroni and Cheese
Mac and Cheese with Sausage and Apple Casserole
Fresh apples plus hard cider give this easy mac and cheese a double dose of fall flavor. Get the recipe for Apple & Sausage Macaroni and Cheese »Farideh Sadeghin
Spinach Balanzoni With Brown Butter and Sage
balanzoni
Funke uses a wheeled cutter to make even squares and a piping bag for the mortadella-and-cheese filling, but the perfect shape of these balanzoni? It's all in the fingers. Get the recipe for Spinach Balanzoni With Brown Butter and Sage »Heami Lee
Tagliatelle with Black Truffle Cream Sauce
Tagliatelle with Black Truffle Cream Sauce
For this luxurious dish, chef Robin Jackson, of Knight Inlet Lodge in British Columbia, lavishes pasta in a truffle-infused cream sauce and crowns it with chanterelles, lavender, pecorino, and shavings of truffle, which release their seductive aroma in the steam. Get the recipe for Tagliatelle with Black Truffle Cream Sauce »Ingalls Photography
Turkey Tetrazzini
Simple Week Night Meal Tetrazzini
This version of the American classic has a smattering of colorful vegetables and a sauce enriched by sherry and parmesan. Get the recipe for Turkey Tetrazzini »Matt Taylor-Gross
Veal and Spinach Lasagna
Abruzzo, Recipe, Veal & 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. Get the recipe for Veal and Spinach Lasagna »Romulo Yanes
Pasta with Cauliflower in a Spicy Pink Sauce
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 »Tim Mazurek
Gluten-Free Sweet Potato Gnocchi with Gorgonzola Cream Sauce
Gluten-Free Sweet Potato Gnocchi with Gorgonzola Cream Sauce
These vibrant, mildly sweet gnocchi were developed by stylist Judy Haubert as a gluten-free option to accompany Portland chef Jenn Louis' rich Gorgonzola cream sauce. Get the recipe for Gluten-Free Sweet Potato Gnocchi with Gorgonzola Cream Sauce »Farideh Sadeghin
Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragù
Abruzzo, Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragu
Lighter than the rich beef and pork ragùs of other Italian regions, this Abruzzo specialty features bell peppers mixed into the sauce and cooked briefly so they retain their shape and lend a pop of sweetness. It is typically served over spaghetti alla chitarra (pasta from Abruzzo that is shaped on a tool that resembles a guitar), though it makes a delicious sauce for almost any type of long noodle. Get the recipe for Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragù »Romulo Yanes
Farro Gnocchi with Pork Ragù
Farro Gnocchi with Pork Ragù
In this Umbrian ragù, fennel pollen adds a sweet aroma and a flavor similar to that of the fennel-laced sausages found in Italian butcher shops. Get the recipe for Farro Gnocchi with Pork Ragù »Con Poulos
Pappardelle with Mixed Mushrooms, Ricotta, and Walnuts
Pappardelle with Mixed Mushrooms, Ricotta, and Walnuts
A mix of sautéed mushrooms, toasted walnuts, ricotta, thyme, honey, and pappardelle, this pasta dish needs only a green salad on the side. Get the recipe for Pappardelle with Mixed Mushrooms, Ricotta, and Walnuts »Farideh Sadeghin
Artisanal Macaroni and Cheese
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 »Todd Coleman
Plantain Gnocchi with Short Rib Ragù
Plantain Gnocchi with Short Rib Ragu
Ripe plantains and yucca stand in for potatoes in this version of gnocchi from the Dominican Republic, which is served with short rib ragù. A long, slow braise with red wine, cayenne, and paprika results in tender, fall-off-the-bone morsels of meat; bolstered with cream, the rich sauce is then ladled over the slightly sweet, fluffy dumplings. Get the recipe for Plantain Gnocchi with Short Rib Ragù »Farideh Sadeghin
Rigatoni with Eggplant, Tomatoes, and Spicy Sausage
Rigatoni with Eggplant, Tomatoes, and Spicy Sausage
For a riff on classic pasta alla norma, try adding spicy Italian sausage to pasta laden with eggplant and sweet tomatoes. Get the recipe for Rigatoni with Eggplant, Tomatoes, and Spicy Sausage »Helen Rosner
Pappardelle with Butternut Squash, Walnuts, and Baby Kale
Pappardelle with Butternut Squash, Walnuts, and Baby Kale
Toasted walnuts, roasted butternut squash, baby kale, and a rich brown butter sauce combine over broad pappardelle noodles for a dish that perfectly captures fall's best flavors. Get the recipe for Pappardelle with Butternut Squash, Walnuts, and Baby Kale »Helen Rosner
Gemelli with Roasted Garlic and Cauliflower
Gemelli with Roasted Garlic and Cauliflower
Cauliflower roasted until sweet with garlic and cumin gets tossed with toothsome gemelli pasta, golden raisins, and slivered almonds for crunch. Get the recipe for Gemelli with Roasted Garlic and Cauliflower »Helen Rosner
Butternut Squash Ravioli with Oregano-Hazelnut Pesto
Butternut Squash Ravioli with Oregano-Hazelnut Pesto
Basil and oregano add herbal brightness to butternut squash, browned butter, and hazelnuts in a sweet-savory pasta dish. Get the recipe for Butternut Squash Ravioli with Oregano-Hazelnut Pesto »Todd Coleman
Corzetti Pasta with Dried Mushroom Ragù
Corzetti Pasta with Dried Mushroom Ragù
Serravalle Scrivia native and local cook Davide Gheezi makes this pasta dish with mushrooms that have been foraged, dried, and stored over the winter. The silver-dollar-size rounds of corzetti (sometimes called croxetti) are elevated with a mushroom sauce bolstered by a savory veal stock. Get the recipe for Corzetti Pasta with Dried Mushroom Ragù »Ingalls Photography
Gnocchi in Sagrantino Cream Sauce (Gnocchi al Sagrantino)
Gnocchi in Sagrantino Cream Sauce (Gnocchi al Sagrantino)
A reduction of sagrantino wine, along with guanciale, flavors the sauce for this creamy gnocchi dish. Get the recipe for Gnocchi in Sagrantino Cream Sauce (Gnocchi al Sagrantino) »Andre Baranowski
Pear and Cheese Ravioli (Cacio e Pere)
Pear and Cheese Ravioli (Cacio e Pere)
Nothing says love like homemade pasta. Lidia Bastianich's recipe mixes tender, sweet Bartlett pears with sharp pecorino and creamy mascarpone to make a rich filling for ravioli. Get the recipe for Pear and Cheese Ravioli (Cacio e Pere) »Ingalls Photography
Macaroni au Gratin
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 »Ingalls Photography
Four Cheese Mac and Cheese
Four Cheese Mac and Cheese
This ultra-creamy, decadent mac and cheese—with sharp white cheddar, Gruyère, blue cheese, and, yes, a touch of Velveeta—is one of the best we've ever tried. Get the recipe for Four Cheese Mac and Cheese »Michael Kraus
Veal Pasta Sauce with Red, Green, and Yellow Peppers
Veal Pasta Sauce with Peppers
This sauce was given to us by author Marcella Hazan, who noted,"The veal is cooked separately and combined later with the peppers to preserve its juiciness." Get the recipe for Veal Pasta Sauce with Red, Green, and Yellow Peppers »Christopher Hirsheimer
Spaghetti Carbonara
Spaghetti Carbonara
Traditional Roman spaghetti carbonara contains pasta, whole eggs, pancetta or guanciale (cured pork jowl), and pecorino romano cheese—never cream. Get the recipe for Spaghetti Carbonara »Todd Coleman