15 Easy Fall Pasta Dinners for Weeknight Comfort

Fall is the season for cozy, comforting meals that still work on busy weeknights. Below are 15 distinct pasta dinners that highlight autumn flavors—squash, pumpkin, mushrooms, sage, apples, sausage, kale and more—each tuned to a practical weeknight format (one-pot, 30-minute, crockpot, sheet-pan, freezer-friendly, under one hour, Instant Pot, etc.). Every recipe includes prep and cook times, exact ingredient amounts, and step-by-step numbered instructions so you can get dinner on the table with confidence.

1. One-Pot Roasted Butternut Squash Penne (One-Pot)

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4

Ingredients:
– 12 ounces penne pasta (about 3 cups)
– 3 tablespoons olive oil, divided
– 3 cups peeled and diced butternut squash (about 1 medium squash)
– 1 medium yellow onion, finely chopped (about 1 cup)
– 3 cloves garlic, minced (about 1 tablespoon)
– 2 cups low-sodium chicken or vegetable broth
– 1 cup whole milk
– 1/2 cup grated Parmesan cheese, plus 2 tablespoons for serving
– 1 teaspoon kosher salt, divided
– 1/2 teaspoon ground black pepper, divided
– 1/4 teaspoon ground nutmeg
– 2 tablespoons chopped fresh sage
– 1/4 cup toasted pepitas (pumpkin seeds), optional garnish

Instructions:
1. Heat 2 tablespoons olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering (about 1 minute).
2. Add diced butternut squash and 1/2 teaspoon kosher salt; sauté 6–8 minutes until edges brown and cubes are slightly tender.
3. Push squash to one side, add remaining 1 tablespoon olive oil and chopped onion; cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds.
4. Pour in broth and milk, scraping brown bits from the pot. Add penne, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and nutmeg. Bring to a boil over high heat.
5. Reduce heat to medium-low, cover partially, and simmer 12–14 minutes, stirring every 3 minutes, until penne is al dente and liquid is mostly absorbed. If liquid is absorbed before pasta is done, add 1/4 cup hot water and continue cooking.
6. Stir in 1/2 cup Parmesan and chopped sage until sauce is creamy. Adjust seasoning with remaining 1/4 teaspoon black pepper (use if needed).
7. Divide among plates and garnish with remaining 2 tablespoons Parmesan and toasted pepitas if using.

2. 30-Minute Creamy Mushroom Sage Fettuccine (30-Minute)

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

Ingredients:
– 12 ounces fettuccine
– 3 tablespoons unsalted butter
– 1 tablespoon olive oil
– 16 ounces cremini mushrooms, sliced
– 1 medium shallot, minced (about 1/3 cup)
– 3 cloves garlic, minced (about 1 tablespoon)
– 1 cup low-sodium chicken or vegetable broth
– 1 cup half-and-half
– 3/4 cup grated Pecorino Romano cheese
– 1 teaspoon kosher salt, divided
– 1/2 teaspoon ground black pepper, divided
– 8 fresh sage leaves, thinly sliced
– 1 tablespoon lemon juice (about half a lemon)

Instructions:
1. Cook fettuccine in 4 quarts boiling salted water (use 1 tablespoon kosher salt in the water) until al dente, 10–12 minutes. Reserve 1 cup pasta water, then drain.
2. While pasta cooks, melt butter with olive oil in a large skillet over medium-high heat. Add mushrooms and 1/2 teaspoon kosher salt; sauté 6–8 minutes until mushrooms brown and release liquid.
3. Add shallot and garlic; cook 1–2 minutes until fragrant.
4. Pour in broth and half-and-half; bring to a simmer and reduce heat to medium-low. Stir in Pecorino, 1/4 teaspoon black pepper, and sliced sage leaves.
5. Add cooked fettuccine to skillet and toss with sauce, adding reserved pasta water 1/4 cup at a time to reach desired creaminess (use up to 1 cup).
6. Stir in lemon juice and adjust seasoning with remaining 1/4 teaspoon black pepper.
7. Serve immediately, garnished with extra grated Pecorino if desired.

3. Crockpot Pumpkin Alfredo with Rigatoni (Crockpot; finish pasta on stovetop)

Prep time: 15 minutes
Cook time: 4 hours low or 2 hours high (sauce) + 12 minutes stovetop (pasta)
Servings: 6

Ingredients:
– 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
– 2 cups low-sodium chicken or vegetable broth
– 1 cup heavy cream
– 4 ounces cream cheese, softened and cubed
– 1/2 cup grated Parmesan cheese, plus 2 tablespoons for serving
– 1 teaspoon dried sage
– 1/2 teaspoon ground nutmeg
– 1 teaspoon kosher salt
– 1/2 teaspoon ground black pepper
– 1 tablespoon unsalted butter
– 16 ounces rigatoni
– 2 tablespoons chopped fresh parsley (optional)

Instructions:
1. In a 4–6 quart crockpot, whisk together pumpkin puree, broth, heavy cream, cream cheese, Parmesan, sage, nutmeg, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until combined.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours, stirring once halfway through.
3. Bring a large pot of salted water (1 tablespoon kosher salt) to a boil. Add rigatoni and cook to al dente according to package (about 11–12 minutes). Reserve 1 cup pasta water and drain.
4. Stir 1 tablespoon butter into crockpot sauce to smooth. If sauce is too thick, add 1/2 cup reserved pasta water at a time until desired consistency (use up to 1 cup).
5. Transfer cooked rigatoni to crockpot and toss gently to coat, or pour sauce over pasta in a serving bowl. Heat on HIGH for 5–8 minutes to warm through.
6. Serve topped with remaining 2 tablespoons Parmesan and chopped parsley.

4. Sheet-Pan Baked Ziti with Roasted Brussels and Sausage (Sheet-Pan, under one hour)

Prep time: 20 minutes
Cook time: 35 minutes
Servings: 6

Ingredients:
– 12 ounces ziti or penne
– 1 pound Italian sweet sausage, casings removed
– 12 ounces Brussels sprouts, trimmed and halved
– 1 medium red onion, sliced into 1/2-inch strips
– 3 tablespoons olive oil, divided
– 3 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 teaspoon kosher salt, divided
– 1/2 teaspoon ground black pepper, divided
– 1 teaspoon dried oregano

Instructions:
1. Preheat oven to 425°F (220°C). Line a large sheet pan with foil.
2. Toss Brussels sprouts and red onion with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread on half of the sheet pan.
3. In a medium skillet over medium-high heat, cook sausage, breaking into pieces, until browned, 6–8 minutes. Transfer sausage to the other half of the sheet pan; drizzle with remaining 1 tablespoon olive oil.
4. Roast vegetables and sausage in preheated oven for 18 minutes, stirring once halfway.
5. Meanwhile, cook ziti in salted boiling water (1 tablespoon kosher salt) until al dente, 8–9 minutes. Drain.
6. Remove sheet pan from oven. In a large bowl, combine cooked ziti, roasted Brussels and sausage, marinara, 1/2 cup mozzarella, Parmesan, 1/2 teaspoon oregano, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper; toss thoroughly.
7. Spread mixture back on sheet pan and top with remaining 1/2 cup mozzarella. Bake uncovered at 425°F (220°C) for 8–10 minutes until cheese melts and edges bubble.
8. Let rest 5 minutes before serving.

5. Skillet Garlic-Chili Shrimp and Farfalle with Lemon (Skillet; 25 minutes)

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4

Ingredients:
– 12 ounces farfalle
– 1 pound large shrimp, peeled and deveined
– 3 tablespoons olive oil, divided
– 4 cloves garlic, minced (about 2 tablespoons)
– 1/2 teaspoon crushed red pepper flakes
– 1/2 cup low-sodium chicken broth
– Zest and juice of 1 lemon (about 1 tablespoon juice)
– 2 tablespoons unsalted butter
– 2 tablespoons chopped fresh parsley
– 1 teaspoon kosher salt, divided
– 1/2 teaspoon ground black pepper, divided

Instructions:
1. Cook farfalle in salted boiling water (1 tablespoon kosher salt) until al dente, 10–11 minutes. Reserve 1/2 cup pasta water and drain.
2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Pat shrimp dry and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
3. Add shrimp to skillet in a single layer and cook 1.5–2 minutes per side until pink and just cooked through; transfer to a plate.
4. Reduce heat to medium, add remaining 1 tablespoon olive oil, garlic and red pepper flakes; cook 45 seconds until fragrant (do not brown).
5. Add chicken broth and lemon juice; bring to a simmer and reduce by half, about 2–3 minutes.
6. Stir in butter until melted, then add drained farfalle, shrimp, lemon zest, chopped parsley, and reserved pasta water 1/4 cup at a time to loosen sauce. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
7. Toss and serve immediately.

6. One-Skillet Apple-Bacon Orecchiette (One-Skillet; 30 minutes)

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

Ingredients:
– 12 ounces orecchiette
– 6 slices center-cut bacon, chopped (about 6 ounces)
– 1 medium Granny Smith apple, cored and diced (about 1 cup)
– 1 small shallot, minced (about 1/4 cup)
– 3 cups baby spinach
– 1/2 cup low-sodium chicken broth
– 3/4 cup grated Asiago cheese
– 1 teaspoon Dijon mustard
– 1 teaspoon kosher salt, divided
– 1/2 teaspoon ground black pepper, divided
– 2 tablespoons apple cider vinegar

Instructions:
1. Cook orecchiette in salted boiling water (1 tablespoon kosher salt) until al dente, 9–11 minutes. Reserve 1/2 cup pasta water and drain.
2. In a large skillet over medium heat, cook chopped bacon until crisp, 6–8 minutes. Remove bacon with a slotted spoon and drain on paper towels, reserving 1 tablespoon bacon fat in skillet.
3. Add diced apple and shallot to skillet; sauté 3–4 minutes until apple softens. Add spinach and cook 1–2 minutes until wilted.
4. Stir in chicken broth, Dijon mustard, apple cider vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; simmer 2 minutes.
5. Add drained orecchiette, reserved bacon, Asiago cheese, and reserved pasta water 1/4 cup at a time until sauce reaches desired consistency. Taste and add remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper if needed.
6. Toss to combine and serve immediately.

7. Freezer-Friendly Turkey Pumpkin Lasagna (Freezer Meal; make-ahead)

Prep time: 30 minutes (assembly)
Cook time: 45 minutes (bake from fresh) / 1 hour 15 minutes (from frozen)
Servings: 8

Ingredients:
– 12 no-boil lasagna noodles (about 1 pound)
– 1 pound ground turkey
– 2 cups canned pumpkin puree
– 2 cups ricotta cheese
– 1 1/2 cups shredded mozzarella, plus 1/2 cup for topping
– 1/2 cup grated Parmesan cheese
– 1 large egg
– 1 jar (24 ounces) marinara sauce
– 1 small onion, finely chopped (about 1 cup)
– 3 cloves garlic, minced (about 1 tablespoon)
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– 1 teaspoon kosher salt, divided
– 1/2 teaspoon ground black pepper, divided
– 1/4 teaspoon ground nutmeg

Instructions:
1. Preheat oven to 375°F (190°C) if baking now. In a skillet over medium heat, heat olive oil and sauté onion 3–4 minutes until translucent. Add ground turkey and cook, breaking up, until browned and cooked through, 6–8 minutes. Stir in garlic and oregano and cook 30 seconds. Add marinara and 1/2 teaspoon kosher salt; simmer 5 minutes. Remove from heat.
2. In a medium bowl, stir together pumpkin puree, ricotta, egg, Parmesan, nutmeg, remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
3. In a 9×13-inch baking dish, spread 1 cup turkey-marinara on the bottom. Layer 4 lasagna noodles, half the pumpkin-ricotta mixture, 3/4 cup mozzarella, and 1 cup turkey-marinara. Repeat layer once. Finish with remaining 4 noodles, remaining marinara, and top with 1/2 cup mozzarella.
4. For immediate baking: cover tightly with foil and bake at 375°F (190°C) for 45 minutes. Remove foil and bake 8–10 minutes more until top is bubbly. Let rest 10 minutes before serving.
5. For freezer instructions: assemble in a foil pan, wrap tightly with plastic and foil, label with date. Freeze up to 3 months. To bake from frozen: preheat oven to 350°F (175°C) and bake covered for 75 minutes, then remove cover and bake 10–15 minutes until bubbly. Let rest 10 minutes before serving.

8. 45-Minute Brown Butter Sage Gnocchi with Walnuts (Pan-Sautéed; under one hour)

Prep time: 10 minutes
Cook time: 35 minutes
Servings: 4

Ingredients:
– 1 pound store-bought potato gnocchi
– 6 tablespoons unsalted butter
– 12 fresh sage leaves
– 1/2 cup chopped toasted walnuts
– 1/2 cup grated Parmesan cheese
– 1 tablespoon fresh lemon juice
– 1 teaspoon kosher salt, divided
– 1/2 teaspoon ground black pepper, divided

Instructions:
1. Bring a pot of water to a boil and cook gnocchi per package until they float, about 2–3 minutes. Drain and set aside.
2. In a large sauté pan over medium heat, melt butter and simmer until it foams and turns golden brown with nutty aroma, about 5–6 minutes. Watch carefully to avoid burning.
3. Add sage leaves to brown butter and fry 30–45 seconds until crisp; transfer leaves to paper towel to drain and keep.
4. Add drained gnocchi to pan with brown butter and cook 3–4 minutes, turning occasionally until gnocchi develop light golden crusts.
5. Stir in toasted walnuts, Parmesan, lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook 1–2 minutes to heat through.
6. Plate gnocchi and top with fried sage leaves and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper if desired.

9. Instant Pot Creamy Kale and White Bean Pasta (Instant Pot; 20 minutes total)

Prep time: 8 minutes
Cook time: 12 minutes (pressure + release)
Servings: 4

Ingredients:
– 12 ounces small tubular pasta (ziti or penne)
– 1 tablespoon olive oil
– 1 small onion, finely chopped (about 1 cup)
– 3 cloves garlic, minced (about 1 tablespoon)
– 2 cups chopped kale, ribs removed
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 3 cups low-sodium chicken or vegetable broth
– 1/2 cup grated Parmesan cheese
– 1/4 cup heavy cream
– 1 teaspoon kosher salt
– 1/2 teaspoon ground black pepper

Instructions:
1. Set Instant Pot to Sauté and heat olive oil. Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds.
2. Add pasta, kale, rinsed beans, and broth. Make sure pasta is submerged; press down gently.
3. Lock lid and set to MANUAL/HIGH pressure for 4 minutes. When timer ends, do a quick release of pressure (careful of steam), about 2 minutes.
4. Open pot, stir in Parmesan, heavy cream, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. If sauce is too thick, add 1/4 cup hot water from pot and stir.
5. Serve immediately.

10. 30-Minute Roasted Red Pepper and Goat Cheese Rotini (30-Minute)

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

Ingredients:
– 12 ounces rotini
– 1 jar (12 ounces) roasted red peppers, drained and chopped
– 4 ounces soft goat cheese
– 1/2 cup low-sodium chicken broth
– 2 tablespoons olive oil
– 1 small garlic clove, minced
– 1/2 teaspoon kosher salt
– 1/4 teaspoon ground black pepper
– 1/4 cup chopped fresh basil
– 2 tablespoons toasted pine nuts (optional)

Instructions:
1. Cook rotini in salted boiling water (1 tablespoon kosher salt) until al dente, 8–10 minutes. Reserve 1 cup pasta water and drain.
2. While pasta cooks, heat olive oil in a blender with roasted red peppers, garlic, chicken broth, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; blend until smooth.
3. Pour sauce into a large skillet over medium heat and warm 2–3 minutes. Add goat cheese and whisk until sauce is smooth and creamy. If too thick, add reserved pasta water 1/4 cup at a time.
4. Add drained rotini to skillet and toss with chopped basil and toasted pine nuts.
5. Serve immediately, topping with extra basil if desired.

11. Baked Pasta with Caramelized Onions and Gruyère (Baked; under one hour)

Prep time: 20 minutes
Cook time: 35 minutes
Servings: 6

Ingredients:
– 12 ounces campanelle or short pasta
– 3 tablespoons unsalted butter
– 2 large yellow onions, thinly sliced (about 4 cups)
– 1 tablespoon brown sugar
– 1/2 cup dry white wine (optional; substitute 1/2 cup chicken broth)
– 2 cups whole milk
– 2 tablespoons all-purpose flour
– 1 cup shredded Gruyère
– 1/4 cup grated Parmesan
– 1 teaspoon kosher salt
– 1/2 teaspoon ground black pepper
– 1/4 teaspoon ground thyme

Instructions:
1. Preheat oven to 375°F (190°C). Cook pasta in salted boiling water (1 tablespoon kosher salt) until just shy of al dente, 8–9 minutes. Drain and set aside.
2. In a large skillet over medium heat, melt butter. Add sliced onions and brown sugar and cook, stirring frequently, 15–18 minutes until deeply caramelized. Add white wine (or broth) and cook 2 minutes to deglaze.
3. In a medium saucepan over medium heat, whisk together milk and flour until slightly thickened, 3–4 minutes. Stir in Gruyère (reserve 1/4 cup for topping), Parmesan, salt, pepper, and thyme.
4. Combine cooked pasta, caramelized onions (including pan juices), and cheese sauce in a 9×13-inch baking dish. Sprinkle reserved 1/4 cup Gruyère on top.
5. Bake uncovered at 375°F (190°C) for 18–20 minutes until bubbly and golden. Let rest 5 minutes before serving.

12. One-Pot Pumpkin Sausage Orecchiette (One-Pot; 30 minutes)

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

Ingredients:
– 12 ounces orecchiette
– 1 pound Italian sausage (sweet or mild), casings removed
– 1 cup canned pumpkin puree
– 2 cups low-sodium chicken broth
– 1 cup whole milk
– 1/2 cup grated Parmesan
– 1 tablespoon olive oil
– 2 cloves garlic, minced (about 1 teaspoon)
– 1 teaspoon dried sage
– 1 teaspoon kosher salt, divided
– 1/2 teaspoon ground black pepper, divided
– 1/4 cup chopped fresh parsley

Instructions:
1. Heat olive oil in a large wide pot over medium heat. Add sausage and cook, breaking into pieces, until browned, 6–8 minutes.
2. Add garlic and cook 30 seconds. Stir in pumpkin puree, chicken broth, milk, dried sage, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a boil.
3. Add orecchiette and reduce heat to medium-low. Simmer, uncovered, stirring occasionally, 10–12 minutes until pasta is al dente and sauce thickens. Add extra 1/4 cup hot water if sauce thickens too quickly.
4. Stir in Parmesan, remaining 1/2 teaspoon kosher salt, remaining 1/4 teaspoon black pepper, and chopped parsley.
5. Serve immediately.

13. Slow-Cooker Beef Ragu with Pappardelle (Slow Cooker; finish pasta on stovetop)

Prep time: 20 minutes
Cook time: 6–8 hours low or 3–4 hours high (ragu) + 10–12 minutes stovetop (pasta)
Servings: 6

Ingredients:
– 2 pounds beef chuck, trimmed and cut into 2-inch cubes
– 1 medium onion, finely chopped (about 1 cup)
– 2 carrots, finely chopped (about 3/4 cup)
– 2 celery stalks, finely chopped (about 1/2 cup)
– 3 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 cup dry red wine
– 1 can (28 ounces) crushed tomatoes
– 1 cup low-sodium beef broth
– 2 bay leaves
– 1 teaspoon dried oregano
– 1 teaspoon kosher salt
– 1/2 teaspoon ground black pepper
– 16 ounces pappardelle
– 2 tablespoons olive oil
– 1/4 cup grated Parmesan for serving

Instructions:
1. In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Sear beef cubes in batches until browned on all sides, about 2–3 minutes per side. Transfer to slow cooker.
2. In same skillet, add remaining 1 tablespoon olive oil and sauté onion, carrot, and celery until softened, 5–6 minutes. Add garlic and tomato paste and cook 1 minute. Deglaze with red wine, scraping browned bits, and simmer 2 minutes.
3. Transfer vegetable-wine mixture to slow cooker. Add crushed tomatoes, beef broth, bay leaves, oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to combine.
4. Cook on LOW 6–8 hours or HIGH 3–4 hours until beef is fork-tender.
5. Remove bay leaves and shred beef with two forks in the slow cooker; stir to incorporate into sauce. Adjust seasoning if needed.
6. Cook pappardelle in salted boiling water (1 tablespoon kosher salt) until al dente, 10–12 minutes. Drain.
7. Toss pasta with ragu and serve with grated Parmesan.

14. Bucatini with Roasted Delicata Squash, Lemon, and Hazelnuts (Roasted Veg; under one hour)

Prep time: 15 minutes
Cook time: 35 minutes
Servings: 4

Ingredients:
– 12 ounces bucatini
– 1 medium delicata squash (about 1 pound), seeded and cut into 1/2-inch half-moons
– 3 tablespoons olive oil, divided
– 1/2 teaspoon kosher salt for roasting
– 1/2 teaspoon ground black pepper for roasting
– 1/2 cup toasted hazelnuts, coarsely chopped
– 3 cloves garlic, minced
– Zest and juice of 1 lemon (about 1 tablespoon juice)
– 1/2 cup grated Pecorino Romano cheese
– 1 teaspoon crushed red pepper flakes (optional)

Instructions:
1. Preheat oven to 425°F (220°C). Toss delicata squash with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Spread on baking sheet and roast 20–25 minutes until tender and caramelized, flipping halfway.
2. While squash roasts, cook bucatini in salted boiling water (1 tablespoon kosher salt) until al dente, 9–11 minutes. Reserve 1 cup pasta water and drain.
3. In a large skillet over medium heat, add remaining 1 tablespoon olive oil and garlic; cook 30 seconds. Add roasted squash, lemon zest, lemon juice, hazelnuts, and crushed red pepper flakes; sauté 1–2 minutes.
4. Add cooked bucatini and 1/2 cup reserved pasta water; toss to combine. Stir in Pecorino Romano and add more pasta water 1/4 cup at a time to reach desired sauce consistency.
5. Serve immediately, sprinkled with additional hazelnuts if desired.

15. Weeknight Spinach Ricotta Stuffed Shells (Freezer-Friendly Option; under one hour to assemble)

Prep time: 20 minutes (assembly)
Cook time: 30 minutes (bake)
Servings: 6

Ingredients:
– 20 jumbo pasta shells
– 2 cups ricotta cheese
– 1 1/2 cups shredded part-skim mozzarella, divided
– 1 cup grated Parmesan, divided
– 10 ounces frozen chopped spinach, thawed and squeezed dry (about 1 cup packed)
– 1 large egg
– 1 teaspoon kosher salt
– 1/2 teaspoon ground black pepper
– 1 teaspoon dried basil
– 1 jar (24 ounces) marinara sauce
– 1 tablespoon olive oil

Instructions:
1. Preheat oven to 375°F (190°C). Cook jumbo shells in salted boiling water (1 tablespoon kosher salt) until al dente, 9–10 minutes. Drain and spread on a tray to cool slightly.
2. In a bowl, combine ricotta, 1 cup mozzarella, 1/2 cup Parmesan, drained spinach, egg, dried basil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
3. Spread 1 cup marinara across bottom of a 9×13-inch baking dish. Stuff each shell with about 2 tablespoons filling and place seam-side up in dish.
4. Pour remaining marinara over shells and sprinkle with remaining 1/2 cup mozzarella and remaining 1/2 cup Parmesan.
5. Bake uncovered at 375°F (190°C) for 25–30 minutes until hot and cheese is melted.
6. For freezer option: assemble shells in a foil pan, cover tightly with plastic wrap and foil, freeze up to 2 months. To bake from frozen: remove plastic, bake covered at 350°F (175°C) for 45–55 minutes, uncover and bake 10 minutes more.

Closing practical note

All recipes are written for straightforward weeknight execution—choose one-pot or 30-minute options when time is tight, use slow cooker or freezer-friendly recipes for batch cooking and busy nights, and follow the specified oven temperatures and timing. If you need metric conversions, vegetarian swaps, or meal-planning tips (e.g., doubling for leftovers), tell me which recipes you’d like adjusted and I’ll provide exact conversions and variations.