Photo Credit: Katie Workman
No doubt about it: We devour pasta year-round, but come fall we’re looking for some extra-hearty variations on our favorite carb -- and we're ready to work some new recipes into our repertoire. Enter these baked pastas and casseroles: luscious, melty, and livened up with delicious twists. Just one tip: Make enough for everyone to have seconds.
Spinach and Goat Cheese Baked Pasta
Katie WorkmanThis creamy pasta dish gets a nice tang from goat cheese, and a crunch from sunflower seeds -- which toast on top of the casserole, so there’s no need to crisp them up ahead of time. You can also use hulled pumpkin seeds, sesame seeds, or pine nuts instead—and substitute whole-wheat pasta if you like.
Get the recipe: Spinach and Goat Cheese Baked Pasta
Sweet Potato, Black Bean and Orzo Gratin
Katie WorkmanIn this gorgeous gratin, the sweetness of the potatoes plays off the earthiness of the baked beans – and orzo, the pleasantly firm, rice-shaped pasta, adds a surprising twist. Passing lime wedges on the side to squirt over each portion gives the dish a bright, citrusy finish.
Get the recipe: Sweet Potato, Black Bean and Orzo Gratin
Individual Pork or Chicken Penne Casseroles with Tomatillo
Katie WorkmanSure, you can bake this dish in a 2-quart casserole, but sometimes individual casseroles are more fun. This recipe gets a punch from Mexican flavors like tomatillos and jalapenos.
Get the recipe: Individual Tomatillo Pork or Chicken Penne Casseroles
Indonesian Chicken and Noodle Casserole
Katie WorkmanThis Indonesian-inspired noodle dish relies on kejap manis, a soy sauce sweetened with palm sugar. The sauce is very thick (like molasses) and dark in color and is used in a variety of Indonesian dishes, as a condiment or marinade. It’s available online and in Asian and specialty food stores.
Get the recipe: Indonesian Chicken and Noodle Casserole
Campenelle with Chicken Sausage, Kale and Olives
Katie WorkmanThis pasta dish is super-hearty, but it’s not as heavy as it sounds since the recipe calls for chicken sausage instead of pork. Everyone loves kale lately—and rightfully so — and it’s absolutely perfect in this pasta (not to mention nutritious).
Get the recipe: Campenelle with Chicken Sausage, Kale and Olives