25 Baked Pasta Recipes
First up, Baked Pasta with Spinach, Lemon, and Cheese makes use of casarecce pasta—a short noodle with a curled edge that provides a large groove to hold the creamy sauce. If you can't find it, use fusilli, campanelle, or radiatore. Use a large, deep pot for the pasta so the spinach will fit inside, as well.
Chicken Tetrazzini combines cooked vermicelli, chicken, and mushrooms with a rich sherry–Parmesan cheese sauce. The mixture is sprinkled with breadcrumbs and Parmesan cheese and baked until bubbly and golden. This is a great way to use leftover cooked chicken.
Parmesan is full of flavor, so a little goes a long way. We recommend buying the real thing, which has Parmigiano-Reggiano printed on the rind. It has a sharper taste and a firmer texture than domestic Parmesan.
Fresh spinach, chicken, and a combination of cheeses make this dish comforting enough for the last days of winter yet fresh enough for the first days of spring.
You can also cook the pasta mixture in individual 8-ounce ramekins, and bake for 15 minutes.
Tip: Summer squash's mild taste and cool flavor make it a perfect for blending with other ingredients. Look for firm squash with little blemishing; refrigerate in a plastic bag for up to three days.