19 Easy Pasta Bakes for Cozy, Protein-Packed Family Dinners

Table of Contents

1. What Makes a Really Good Pasta Bake?
2. Beef and Sausage Pasta Bakes
3. Chicken and Turkey Pasta Bakes
4. Cheese and Vegetable Pasta Bakes
5. Seafood and Ham Pasta Bakes
6. Which Pasta Bake Should You Make Tonight?
7. How to Assemble Pasta Bakes Ahead of Time
8. Can You Freeze Pasta Bakes?
9. How to Keep a Pasta Bake Creamy Instead of Dry
10. How to Make Pasta Bakes More Protein-Focused
11. How Long Do Leftover Pasta Bakes Last?
12. Frequently Asked Questions
13. Final Thoughts
14. Recipe Cards

A good pasta bake should give you more than a pan of noodles buried under cheese. The pasta needs to hold its shape, the sauce should stay creamy or rich instead of disappearing into the noodles, and every serving should feel like a proper dinner.

That's what makes these 19 easy pasta bakes worth keeping in your weeknight rotation. There are classic Italian-inspired favorites, creamy chicken casseroles, bold taco and Buffalo flavors, comforting meatless dishes, and a few clever ways to turn canned tuna or leftover ham into something everyone will want for dinner.

And because this is Kitchen Proteins, we're paying attention to what makes each dish satisfying. Ground beef, chicken, turkey, shrimp, tuna, beans, ricotta, and cottage cheese can all help build a pasta casserole around more than carbohydrates alone.

Some of these recipes are best eaten straight from the oven. Others are particularly good for meal prep, freezer cooking, or transforming leftovers. I'll explain which is which, along with the small cooking decisions that keep baked pasta from becoming dry, watery, or overcooked.

What Makes a Really Good Pasta Bake?

The secret isn't more cheese. It's getting the balance of pasta, sauce, protein, and baking time right.

Start with a sturdy pasta shape. Rigatoni, ziti, penne, cavatappi, and medium shells hold their structure well in the oven. Their ridges, curves, and hollow centers catch sauce, so you get flavor in every bite rather than a layer of sauce sitting at the bottom of the pan.

Keep the pasta slightly firm. For recipes that use boiled pasta, stop cooking about two minutes before the package's suggested al dente time. The pasta continues absorbing moisture in the oven.

Make the filling a little saucier than you think it needs to be. A mixture that looks perfectly coated before baking can turn dry after 30 minutes of oven heat. This matters especially for casseroles assembled the night before.

Treat the protein as part of the recipe, not a garnish. A pound of chicken distributed through six servings contributes much more to the meal than a few scattered chicken pieces on top. Beans and cheese can help, but the quantities matter.

Build flavor on the stove first. Brown ground meat, soften onions, cook mushrooms until their liquid evaporates, and toast garlic briefly before combining everything. The oven melts and brings ingredients together; it doesn't replace those flavor-building steps.

For more meals built around the same satisfying approach, explore these high-protein comfort food dinners.

Beef and Sausage Pasta Bakes

Beef and sausage are especially good with tomato sauces, bold seasonings, and cheeses that brown beautifully. These are the casseroles to choose when you want a substantial family dinner that doesn't need much more than a salad on the side.

1. Baked Ziti

Baked ziti is a classic for a reason: it has everything you want from an oven-baked pasta dinner without requiring complicated ingredients. Tender ziti sits between layers of savory ground beef, thick marinara, creamy ricotta, and melted mozzarella.

The important step happens before the casserole reaches the oven. Brown the beef with onion, add garlic and marinara, and let the sauce simmer until it tastes rich rather than simply tomatoey. Then combine it with slightly undercooked pasta.

Instead of mixing the ricotta completely into the sauce, add small spoonfuls between the layers. Those creamy pockets make the finished dish feel more like a carefully assembled Italian-American casserole.

Best for: Sunday dinner, feeding a crowd, or assembling ahead.

Kitchen move: Reserve a little pasta water. If the sauce becomes too thick while you assemble the dish, a splash loosens it without watering down the flavor.

Serve with: A lemony green salad and garlic bread.

2. Cheeseburger Pasta Bake

This one takes the flavors of a backyard cheeseburger and turns them into a fork-friendly dinner. Lean ground beef, elbow macaroni, cheddar, mustard, ketchup, and finely chopped pickles make a surprisingly convincing combination.

The pickles are important. Without their acidity, the beef and cheese can taste heavy. Mustard adds the sharpness you'd expect from a burger, while tomato sauce keeps the filling moist enough to bake.

Add shredded lettuce, diced tomato, and sesame seeds after the casserole comes out of the oven. Fresh toppings create the contrast that makes the dish taste like a cheeseburger rather than ordinary cheesy beef pasta.

Best for: Families with picky eaters and nights when burgers sound good but grilling doesn't.

Kitchen move: Use freshly shredded cheddar if possible; it generally melts more smoothly than some pre-shredded blends.

Serve with: A crisp cabbage slaw or a simple green salad.

3. Baked Rigatoni With Italian Sausage

Rigatoni's large tubes are ideal for capturing pieces of sausage and thick tomato sauce. Every bite gets a little pasta, meat, and cheese.

Italian chicken sausage gives this casserole a savory, fennel-and-herb flavor without requiring a long list of seasonings. Brown it thoroughly, then simmer it briefly with marinara and garlic before tossing it with the rigatoni.

A combination of provolone and mozzarella creates a particularly good topping. Provolone brings a sharper flavor, while mozzarella melts into those stretchy, golden patches everyone reaches for.

Best for: Hearty weeknight dinners and feeding hungry teenagers.

Kitchen move: If your marinara is thin, simmer it uncovered for several minutes before adding the pasta.

Serve with: Roasted broccoli or a tomato salad.

4. Beef Stroganoff Bake

This is the cozy, creamy alternative to a tomato-based pasta casserole. Egg noodles are folded through browned beef, mushrooms, and a tangy sauce, then finished with a buttery breadcrumb topping.

Mushrooms deserve a little patience here. Cook them until they've released most of their moisture and begun to brown. If you add them while they're still watery, that extra liquid can thin the sauce in the oven.

Greek yogurt can replace some of the sour cream for additional protein, but add it after reducing the heat to help keep the sauce smooth.

Best for: Cold evenings and anyone who prefers creamy pasta to marinara.

Kitchen move: Keep the sauce slightly loose before baking. Egg noodles absorb liquid quickly.

Serve with: Steamed green beans or roasted carrots.

5. Taco Pasta Bake

Think of this as taco night without assembling individual tacos. Seasoned beef, pasta shells, black beans, salsa, corn, and pepper jack cheese bake into a bold, family-friendly casserole.

Black beans are particularly useful because they stretch the beef while adding fiber and plant protein. Salsa does double duty as both seasoning and part of the sauce, which keeps the ingredient list manageable.

The best finishing touch is a handful of crushed tortilla chips added during the final few minutes of baking. They stay crunchy instead of softening into the casserole.

Best for: Taco Tuesday, potlucks, and reheatable lunches.

Kitchen move: Taste the filling before adding extra salt. Salsa, seasoning blends, and cheese can already contribute plenty.

Serve with: Lime wedges, cilantro, avocado, and a crunchy salad.

If you like cooking with inexpensive pantry staples, these 28 pantry-staple dinners for a family of four offer more practical ideas.

Chicken and Turkey Pasta Bakes

Chicken and turkey work particularly well in baked pasta because they absorb the flavors around them. They're also convenient when you have cooked poultry ready to use.

The key is not to dry out meat that's already cooked. Give it enough sauce, avoid unnecessarily long baking, and check that the center of the finished casserole reaches a safe temperature.

6. Chicken Alfredo Bake

Chicken Alfredo Bake is what to make when you want creamy pasta but need dinner to feel more substantial than a bowl of fettuccine.

Penne, cooked chicken, and broccoli are coated in a garlic-Parmesan sauce, then topped with mozzarella and baked until bubbling. The broccoli adds freshness and helps balance the richness of the sauce.

Rotisserie chicken makes preparation faster, but cooked chicken breast works just as well. A mixture of milk and cream produces a sauce that's rich without becoming excessively heavy.

Best for: Busy evenings and using leftover chicken.

Kitchen move: Blanch or steam the broccoli only until crisp-tender before assembling. It will finish cooking in the oven.

Serve with: A lightly dressed green salad.

7. Buffalo Chicken Pasta Bake

Buffalo chicken pasta has the same spicy, tangy appeal as Buffalo wings, but it's built into a full dinner.

Shredded chicken, cream cheese, Buffalo sauce, and cavatappi create a thick, flavorful filling. Cheddar adds richness, while a little blue cheese gives the casserole its classic wing-night character.

Cavatappi is an especially good choice because the sauce clings to its spirals. For a milder family version, use less Buffalo sauce and offer extra at the table.

Best for: Game nights and anyone who loves spicy comfort food.

Kitchen move: Stir the cream cheese into warm sauce before adding the pasta. This prevents stubborn lumps.

Serve with: Celery, carrot sticks, and a crunchy salad.

8. Chicken Pesto Pasta Bake

Pesto does most of the flavor work in this casserole, making it one of the simplest options on the list.

Cooked chicken, short pasta, cherry tomatoes, and spinach are tossed with basil pesto and a little pasta water. Mozzarella melts over the top, while the tomatoes soften and release just enough juice to keep everything moist.

The result tastes fresher and more herb-forward than a traditional Alfredo bake. It's a particularly useful choice when you have cooked chicken and a jar of pesto waiting in the refrigerator.

Best for: Quick assembly and lighter-tasting comfort food.

Kitchen move: Save toasted pine nuts for the end so they remain crisp.

Serve with: Cucumber and tomato salad.

For another bright chicken-and-pasta combination, try this high-protein lemon chicken orzo.

9. Turkey Tetrazzini

Leftover turkey becomes something completely different when it's tucked into creamy spaghetti with mushrooms, peas, and a golden topping.

Turkey Tetrazzini is particularly useful after a holiday meal because it gives already-cooked meat a new flavor and texture. Mushrooms add depth, while peas bring a little sweetness to the creamy sauce.

A small amount of Parmesan and breadcrumbs on top creates contrast with the soft noodles underneath.

Best for: Thanksgiving leftovers and make-ahead family dinners.

Kitchen move: Don't bake it longer than necessary. The turkey is already cooked, so the goal is to heat the casserole safely without drying the meat.

Serve with: Roasted carrots or green beans.

If you have extra holiday turkey to use, see these 25 protein-packed Thanksgiving leftover meals.

10. Chicken Enchilada Pasta Bake

This casserole combines the saucy appeal of chicken enchiladas with the convenience of penne pasta.

Shredded chicken, red enchilada sauce, black beans, and corn make the filling colorful and hearty. Monterey Jack cheese melts smoothly over the top, while a final squeeze of lime lifts the entire dish.

Because the enchilada sauce is already seasoned, this recipe doesn't need many additional spices. Choose a sauce you genuinely enjoy; its flavor will be noticeable in every bite.

Best for: Meal prep and families who enjoy Tex-Mex flavors.

Kitchen move: Add avocado and cilantro after baking, never before.

Serve with: Shredded lettuce and fresh tomatoes.

Cheese and Vegetable Pasta Bakes

Meatless pasta bakes can be just as satisfying when you build them thoughtfully. Ricotta, cottage cheese, feta, chickpeas, and other ingredients add flavor and protein, while vegetables bring contrast to rich sauces.

These recipes also offer a useful break from the usual chicken-and-beef dinner routine.

11. Baked Feta Pasta

Baked feta pasta turns a short ingredient list into a remarkably flavorful sauce. Cherry tomatoes roast until they burst, garlic softens, and a block of feta becomes creamy enough to stir through warm pasta.

The feta brings saltiness and tang, while the roasted tomatoes provide sweetness. Fresh basil finishes the dish with a bright, fragrant note.

For a more satisfying meatless dinner, add drained chickpeas or white beans. They work well with the tomato-feta sauce and help make the dish more than pasta alone.

Best for: Minimal-prep vegetarian dinners.

Kitchen move: Reserve pasta water and add it a tablespoon at a time until the sauce coats the noodles.

Serve with: Roasted zucchini or a simple salad.

12. Baked Mac and Cheese

A great baked mac and cheese has two textures: a creamy, cheese-coated interior and a lightly crisp topping.

Sharp cheddar provides the familiar flavor, while Gruyère adds a deeper, nutty richness. A smooth béchamel sauce keeps the cheese distributed throughout the pasta instead of clumping.

Blended cottage cheese is a useful addition when you want more protein. Once blended into the sauce, it contributes creaminess without obvious curds.

Best for: Family comfort food and holiday side dishes.

Kitchen move: Remove the sauce from direct heat before stirring in shredded cheese to reduce the risk of a grainy texture.

Serve with: Roasted broccoli or sautéed greens.

13. Spinach and Ricotta Stuffed Shells

Jumbo shells filled with ricotta, spinach, Parmesan, and egg feel a little more special than an ordinary pasta casserole, but they're straightforward to assemble.

The ricotta filling stays soft inside each shell, while marinara and mozzarella surround it with familiar Italian flavors.

Squeeze thawed frozen spinach thoroughly before mixing it into the filling. That one step prevents excess moisture from diluting the ricotta.

Best for: Meatless Sunday dinner and preparing ahead for guests.

Kitchen move: Spread marinara under the shells as well as over them to keep the pasta from sticking and drying out.

Serve with: Garlic bread and a crisp salad.

14. Butternut Squash and Sage Pasta Bake

Roasted butternut squash creates a naturally silky sauce with a gentle sweetness that pairs beautifully with sage.

Blend the roasted squash with broth and a little cream, then toss it with orecchiette and browned turkey sausage. Parmesan adds savory depth, while toasted walnuts provide a welcome crunch.

This is a good example of why balance matters. Without the sausage and Parmesan, the squash sauce can taste overly sweet. Those savory ingredients make it feel like a complete dinner.

Best for: Fall evenings and cozy seasonal meals.

Kitchen move: Roast the squash until its edges caramelize; don't stop when it's merely soft.

Serve with: Roasted Brussels sprouts.

15. Eggplant Parmesan Pasta Bake

This casserole captures the flavor of eggplant Parmesan without the work of breading and frying individual slices.

Roasted eggplant cubes are layered with rigatoni, marinara, ricotta, mozzarella, and Parmesan. The eggplant becomes tender and savory, while the cheese creates a bubbling top.

Roasting the eggplant separately is worth the extra step. It removes some moisture and develops a deeper flavor, helping the casserole avoid a watery finish.

Best for: Hearty vegetarian comfort food.

Kitchen move: Roast the eggplant in a single layer at high heat instead of crowding it on the pan.

Serve with: A fresh tomato salad and basil.

Seafood and Ham Pasta Bakes

Seafood and leftover ham can turn familiar pasta into something different without making dinner complicated.

Canned tuna is especially practical for pantry cooking, shrimp brings a lighter seafood flavor, and smoked salmon works beautifully with lemon and dill.

16. Tuna Noodle Casserole

Tuna noodle casserole is a budget-friendly classic that deserves more attention than it gets.

Egg noodles, well-drained canned tuna, mushrooms, and peas are folded into a creamy sauce, then baked under a crisp cracker topping. The contrast between the creamy filling and crunchy top is what makes it satisfying.

The tuna is the main protein source, so using enough matters. A casserole with only a small amount of tuna can end up tasting mostly like noodles and sauce.

Best for: Pantry dinners and inexpensive family meals.

Kitchen move: Drain the tuna thoroughly and cook mushrooms until their liquid evaporates.

Serve with: Green beans or a tomato salad.

For more ways to use this convenient protein, explore 14 high-protein tuna meal ideas.

17. Shrimp and Spinach Pasta Bake

Shrimp, spinach, sun-dried tomatoes, garlic, and Parmesan make a rich but bright-tasting pasta casserole.

Sun-dried tomatoes are the flavor booster here. Their concentrated sweetness and acidity cut through the cream sauce, while spinach adds freshness.

Shrimp can become rubbery when overcooked, so this recipe works best with careful timing. The recipe card below uses briefly cooked shrimp before assembly and a short finishing bake rather than relying on raw shrimp cooking unpredictably inside a deep casserole.

Best for: Seafood dinners that feel a little more special.

Kitchen move: Add lemon zest after baking to keep its fragrance fresh.

Serve with: Roasted asparagus.

If you want a faster stovetop alternative, Kitchen Proteins also has a zesty lemon-garlic shrimp and spinach pasta.

18. Ham and Pea Pasta Bake

Leftover ham, sweet peas, pasta shells, and cheddar sauce make a straightforward dinner that uses ingredients many households already have.

The peas balance the salty ham, while a spoonful of Dijon mustard gives the sauce a subtle sharpness. Cheddar ties everything together.

Because ham and cheese can both be salty, taste the filling before adding additional salt.

Best for: Leftover holiday ham and easy family dinners.

Kitchen move: Use small, evenly diced ham pieces so every serving gets a balanced amount.

Serve with: Roasted carrots or cabbage slaw.

19. Smoked Salmon and Dill Pasta Bake

Hot-smoked salmon, fresh dill, lemon, peas, and creamy pasta make this one of the more elegant options in the collection.

Hot-smoked salmon is already cooked and flakes easily, which makes it convenient for a casserole. Fold it in gently so it stays in recognizable pieces rather than breaking into tiny fragments.

Dill and lemon keep the cream sauce from feeling heavy, while a thin Parmesan breadcrumb topping adds just enough texture.

Best for: A cozy seafood dinner or a casual gathering.

Kitchen move: Use fully cooked hot-smoked salmon and avoid excessive baking so the fish doesn't dry out.

Serve with: Cucumber salad or roasted asparagus.

Which Pasta Bake Should You Make Tonight?

If You Want…	Choose…	Why It Works
A classic crowd-pleaser	Baked Ziti	Familiar flavors and easy assembly
A kid-friendly dinner	Cheeseburger Pasta Bake	Burger flavors in casserole form
A creamy chicken meal	Chicken Alfredo Bake	Chicken, broccoli, and Parmesan
Something spicy	Buffalo Chicken Pasta Bake	Tangy heat and creamy sauce
A quick assembly	Chicken Pesto Pasta Bake	Jarred pesto does the heavy lifting
A meatless main	Spinach and Ricotta Stuffed Shells	Creamy, satisfying filling
A pantry-based dinner	Tuna Noodle Casserole	Shelf-stable tuna and noodles
A seasonal fall dinner	Butternut Squash and Sage Pasta Bake	Sweet squash balanced with sausage
A seafood option	Shrimp and Spinach Pasta Bake	Garlic, lemon, and Parmesan
A way to use leftovers	Turkey Tetrazzini or Ham and Pea Pasta Bake	Gives cooked meat a new purpose

How to Assemble Pasta Bakes Ahead of Time

Most tomato-based pasta casseroles are excellent candidates for advance preparation. Cream-based dishes can also be assembled ahead, but their sauces may thicken as the pasta absorbs liquid.

Cook the pasta slightly less than usual. This leaves room for it to finish softening during baking.

Prepare meat and sauce separately. Fully cook ground meat and poultry as directed before assembling recipes that call for cooked protein.

Cool and refrigerate promptly. Don't leave a large, warm casserole sitting on the counter for hours. Divide components into shallow containers when necessary to help them cool quickly.

Keep crunchy toppings separate. Breadcrumbs, crackers, tortilla chips, and nuts are best added close to baking time.

Allow for extra baking time. A refrigerated casserole starts much colder than one assembled from warm ingredients. Follow the recipe, then check the center with a food thermometer.

According to FoodSafety.gov's safe cooking temperature chart, casseroles should reach 165°F (74°C) internally. A golden topping alone isn't enough to confirm they're safely heated.

For more ideas that make busy evenings easier, browse the Kitchen Proteins meal-prep collection.

Can You Freeze Pasta Bakes?

Yes, although some types freeze better than others.

Best freezer candidates: Baked ziti, sausage rigatoni, taco pasta, and other tomato-based casseroles with sturdy pasta.

Freeze with more caution: Alfredo, stroganoff, and other cream-based casseroles. Dairy sauces can separate after thawing, and pasta may become softer.

Best made fresh: Delicate shrimp and smoked salmon casseroles, where reheating can compromise the seafood's texture.

For the best results, use a freezer-safe container, label the date, and freeze promptly. Thaw in the refrigerator when practical and reheat until the center reaches 165°F.

FoodSafety.gov's cold food storage chart provides guidance for different leftovers and ingredients. Freezer times are primarily about maintaining quality when food stays continuously frozen at 0°F.

How to Keep a Pasta Bake Creamy Instead of Dry

If your casserole comes out dry, the problem usually began before it went into the oven.

The pasta was too soft before baking. Overcooked pasta can absorb more sauce and lose its structure.

There wasn't enough liquid. Pasta continues absorbing sauce as it bakes and even as it rests.

The dish baked too long. Once the center is safely heated, extra oven time can dry the edges and thicken the sauce.

The pan was too wide. A thin layer of pasta has more exposed surface area and may lose moisture faster.

The casserole sat too long before baking. An assembled pasta bake can absorb liquid in the refrigerator. Add a small splash of milk, broth, or sauce before baking if the mixture looks dry.

For creamy casseroles, cover the dish for most of the baking time and uncover it briefly to brown the topping. Tomato-based casseroles are often more forgiving.

How to Make Pasta Bakes More Protein-Focused

The easiest way to improve the protein balance is to look at the whole casserole rather than just the pasta.

A pound of cooked chicken divided among six servings contributes meaningfully to each plate. A tablespoon of Parmesan scattered over the entire dish does not have the same impact.

Try these practical adjustments:

• Increase the main protein: Use a generous amount of chicken, lean beef, turkey, tuna, or shrimp.
• Use ricotta or cottage cheese thoughtfully: Both work well in creamy fillings and sauces.
• Add beans where the flavors fit: Black beans complement taco pasta; chickpeas work well with feta and tomatoes.
• Consider higher-protein pasta: Chickpea, lentil, or other protein-enriched varieties can change the nutrition, although their baking textures vary.
• Pay attention to servings: A casserole divided into eight portions has a different protein amount per serving than the same dish divided into six.

Nutrition numbers should be calculated from the actual ingredients and serving sizes. USDA FoodData Central is a useful reference for ingredient nutrient information.

How Long Do Leftover Pasta Bakes Last?

For most cooked casseroles, plan on 3–4 days in the refrigerator when stored promptly at 40°F or below. Use shallow, covered containers to cool leftovers efficiently.

Reheat portions until they reach 165°F in the center. Add a splash of water, broth, or milk when reheating creamy pasta to help restore moisture.

FoodSafety.gov also advises refrigerating perishable leftovers within two hours of cooking, or within one hour when the surrounding temperature is above 90°F.

See the official FoodSafety.gov storage recommendations for ingredient-specific guidance.

Frequently Asked Questions

What pasta shape works best for baking?

Rigatoni, penne, ziti, cavatappi, and medium shells are excellent because they hold sauce and maintain their shape. Use egg noodles for traditional stroganoff and tuna casseroles.

Should pasta be fully cooked before baking?

Usually not. For the boiled-pasta recipes here, stop about two minutes before al dente. The pasta finishes cooking in the sauce.

What oven temperature is best for pasta bakes?

Most recipes in this collection use 350–400°F. The exact temperature depends on the sauce, toppings, and whether the filling is already hot.

Can I assemble a pasta bake the night before?

Yes. Refrigerate it promptly, covered, and bake thoroughly the next day. Keep crunchy toppings separate until baking.

Why is my pasta bake watery?

Thin sauce, undrained spinach, wet mushrooms, and unroasted eggplant can all add excess moisture. Reduce sauces and cook watery vegetables before assembly.

Why did my cheese sauce turn grainy?

Cheese can separate when heated too aggressively. For smooth sauces, remove the pan from direct heat before stirring in shredded cheese and avoid boiling afterward.

Can I make these pasta bakes vegetarian?

Several already are, including baked feta pasta, stuffed shells, baked mac and cheese, and eggplant Parmesan pasta. For meat-based recipes, beans or meat alternatives may work, but cooking times and nutrition will change.

Which pasta bakes are best for meal prep?

Baked ziti, sausage rigatoni, taco pasta, and chicken enchilada pasta are particularly practical. Delicate seafood casseroles are generally better freshly made.

Can I freeze a casserole in a glass baking dish?

Only if the dish is specifically rated freezer-safe. Follow the manufacturer's guidance and avoid sudden temperature changes that could crack glass.

How do I know the center is hot enough?

Use a food thermometer in the thickest part of the casserole. The target is 165°F.

Final Thoughts

The best pasta bake is the one that fits the ingredients you have, the time you can spend cooking, and the kind of dinner your family actually enjoys.

For familiar comfort, start with Baked Ziti. For an easy weeknight chicken dinner, try Chicken Pesto Pasta Bake. For a budget-friendly pantry option, make Tuna Noodle Casserole. And when you want something a little different, Shrimp and Spinach Pasta Bake or Butternut Squash and Sage Pasta Bake can make an ordinary evening feel special.

Whichever recipe you choose, remember the three things that matter most: slightly undercook the pasta, use enough flavorful sauce, and build the casserole around a satisfying amount of protein.

'); doc.close(); frame.onload=function(){ frame.contentWindow.focus(); frame.contentWindow.print(); setTimeout(function(){frame.remove()},1000); }; }); })();