Sarra Ina Garten baked pasta recipes are the kind of dinners that come out of the oven golden, bubbly, and impossible to resist. This collection covers her best mac and cheese variations, six different lasagnas ranging from seafood to vegetable, plus a hearty baked ziti, a creamy tuna noodle casserole, and her warmly spiced Greek pastitsio.
1. Truffle Mac And Cheese
Cavatappi tossed in a rich béchamel made with Gruyère, white cheddar, butter, and a touch of nutmeg, finished with truffle oil and a crispy panko topping. The truffle flavor is subtle but unmistakable, turning a classic comfort dish into something much more elegant. Ready in about 45 minutes, and the panko crust adds the perfect golden crunch.
2. Lobster Mac And Cheese
Chunks of sweet lobster meat folded into cavatappi with a creamy sauce made from Gruyère, sharp cheddar, and warm milk thickened with butter and flour. Panko breadcrumbs mixed with Parmesan and melted butter form a golden, crunchy top that contrasts beautifully with the tender lobster underneath. Done in about 50 minutes, this is a show-stopping version worth making for company.
3. Grown Up Mac And Cheese
Sharp white cheddar and Gruyère melted into a silky béchamel with nutmeg, then tossed with elbow macaroni and topped with crispy breadcrumbs and diced pancetta. The pancetta adds a salty, savory crunch that makes this version distinctly grown up. Ready in about an hour, and the breadcrumb crust bakes up beautifully golden.
4. Seafood Lasagna
Shrimp, scallops, and lump crab meat are layered between lasagna noodles with ricotta, Parmesan, mozzarella, and wilted spinach in a buttery béchamel with a hint of nutmeg. Every layer is creamy and loaded with sweet, tender seafood. Ready in about an hour and ten minutes, this is the kind of lasagna you bring out for a special dinner.
5. Mushroom Lasagna
Sautéed mushrooms with garlic and thyme are layered between no-boil noodles with ricotta, shredded Gruyère, mozzarella, and Parmesan in a creamy béchamel with nutmeg. The combination of four cheeses and earthy mushrooms makes this one of the richest vegetarian lasagnas you can make. Done in about an hour and twenty minutes, it holds up beautifully as a main course.
6. Turkey Lasagna
Turkey sausage simmered with crushed tomatoes, tomato paste, parsley, and basil into a thick, savory sauce, then layered with ricotta, tangy goat cheese, Parmesan, and fresh mozzarella. The goat cheese is her secret ingredient, adding a creamy tang that sets this apart from a standard red-sauce lasagna. Done in about an hour and fifty minutes, and you don’t even need to boil the noodles first.
7. Eggplant Lasagna
Roasted eggplant slices stacked with crushed tomatoes, tomato paste, ricotta, Parmesan, and bubbly mozzarella with oregano, red pepper flakes, and fresh basil. The eggplant gets silky and tender in the oven while the edges of the cheese turn golden and crisp. Ready in about two hours and twenty minutes, this one is a labor of love that feeds a crowd.
8. Vegetable Lasagna
Bell peppers, zucchini, eggplant, onion, and garlic are sautéed and layered between noodles with crushed tomatoes, ricotta, Parmesan, mozzarella, and fresh basil. The vegetables keep their color and a slight bite against the creamy, melted cheese layers. Ready in about an hour and forty minutes, this is a hearty vegetarian main that satisfies everyone at the table.
9. Roasted Vegetable Lasagna
Zucchini, red and yellow bell peppers, red onion, and mushrooms are roasted on sheet pans until caramelized, then layered with marinara, ricotta, mozzarella, and Parmesan. Roasting the vegetables first concentrates their flavor and gives them golden, slightly charred edges. Done in about an hour, this is a great make-ahead dinner since you assemble it and bake whenever you’re ready.
10. Baked Ziti
Italian sausage, crushed tomatoes, and tomato paste are simmered with oregano into a thick, savory sauce, then tossed with ziti and layered with ricotta, shredded mozzarella, and Parmesan. The cheese melts into bubbly, golden pockets throughout the pasta. Ready in about an hour and fifteen minutes, this is a crowd-pleasing weeknight dinner that reheats just as well the next day.
11. Tuna Noodle Casserole
Egg noodles, flaky tuna, and sautéed onion and celery are folded into a creamy sauce made with chicken stock, milk, heavy cream, cheddar, and Parmesan, then topped with golden panko breadcrumbs. The sauce is rich without being heavy, and the panko gives every bite a satisfying crunch. Done in about 50 minutes, this is a comforting weeknight staple that comes together quickly.
12. Pastitsio
Ground lamb and beef simmered with red wine, crushed tomatoes, cinnamon, oregano, and thyme into a warmly spiced sauce, then layered with penne and topped with a creamy béchamel enriched with egg yolks, nutmeg, and Parmesan. Often called Greek lasagna, this baked pasta has a warm, spiced depth you won’t find in any Italian version. Ready in about an hour and thirty-five minutes, and the whole dish can be made ahead and baked when you’re ready.
