18 Dump-and-Bake Pasta Recipes

Dump-and-bake pasta is one of the most satisfying weeknight hacks: minimal prep, low cleanup, and maximum comfort. Whether you’re feeding a hungry family, prepping a make-ahead dinner, or just craving something cozy, these one-dish pasta bakes deliver flavor and convenience. This roundup of 18 dump-and-bake pasta recipes ranges from classic baked ziti to Mediterranean-inspired casseroles, vegetarian warmers, and lean-protein options. Each recipe includes a clear ingredients list and step-by-step instructions so you can confidently pop a tray into the oven and relax while the oven does the work.

Below you’ll also find practical tips for success, pantry staples to keep on hand, and easy variations so you can adapt each bake to your tastes and what’s in your fridge.

How dump-and-bake works (quick primer)

Dump-and-bake recipes are designed so uncooked pasta is combined with sauce and enough liquid to hydrate during baking, with cheeses, vegetables, and proteins added either pre-cooked or arranged so they cook safely in the oven. Typical oven temp is 375°F (190°C), covered for most of the bake to trap moisture, then uncovered at the end for a golden top.

General tips:
– Use a 9×13-inch (or equivalent) baking dish for most recipes.
– If a recipe uses raw chicken, either slice thinly or use shredded rotisserie for safety and faster cooking.
– Stir halfway through for even hydration if you have a large, deep dish.
– Let the pasta rest 5–10 minutes after baking so it sets and is easier to serve.

Now — the recipes. Exactly 18, all ready to dump and bake.

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1. Classic Beef & Tomato Baked Ziti

Ingredients

• 12 oz (340 g) ziti or penne (uncooked)
• 1 lb (450 g) lean ground beef, browned and drained
• 3 cups marinara sauce
• 2 cups water or low-sodium chicken broth
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
2. Add uncooked pasta to the dish, then pour in marinara and water. Stir to combine.
3. Fold in the browned ground beef, oregano, half the mozzarella, and half the Parmesan. Season.
4. Cover tightly with foil and bake 35–40 minutes, or until pasta is tender.
5. Remove foil, sprinkle remaining mozzarella and Parmesan, and bake uncovered 8–10 minutes until cheese melts and browns.
6. Rest 5 minutes, then serve.

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2. Creamy Chicken Alfredo Dump Bake

Ingredients

• 12 oz (340 g) penne
• 2 cups cooked, shredded chicken (rotisserie works well)
• 2 cups Alfredo sauce (store-bought or homemade)
• 1 1/2 cups milk or half-and-half
• 1 cup shredded Parmesan
• 1 cup shredded mozzarella
• 1/2 tsp garlic powder
• Salt and pepper

Instructions

1. Preheat oven to 375°F (190°C). Spray a baking dish with cooking spray.
2. Add penne, Alfredo sauce, and milk. Stir to coat the pasta.
3. Add shredded chicken, garlic powder, half the Parmesan, and half the mozzarella. Season and stir gently.
4. Cover with foil and bake 30–35 minutes until pasta is soft.
5. Uncover, sprinkle remaining cheeses, and bake 6–8 minutes until bubbly and golden.
6. Let sit 5 minutes before serving.

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3. Sausage, Peppers & Onion Pasta Bake

Ingredients

• 12 oz (340 g) rigatoni
• 1 lb (450 g) Italian sausage, removed from casings and browned (or use pre-cooked sausage slices)
• 2 cups tomato sauce
• 1 cup water or broth
• 1 red bell pepper, sliced
• 1 yellow onion, thinly sliced
• 1 cup shredded provolone or mozzarella
• 1 tsp Italian seasoning

Instructions

1. Preheat oven to 375°F (190°C). Oil a 9×13 dish.
2. Combine rigatoni, tomato sauce, and water in the dish.
3. Add cooked sausage, bell pepper, onion, Italian seasoning, and half the cheese. Mix gently.
4. Cover and bake 35–40 minutes until pasta is tender and peppers are softened.
5. Remove foil, top with remaining cheese, and bake 8–10 minutes uncovered.
6. Let sit 5 minutes and serve.

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4. Spinach-Artichoke Dump Bake (Vegetarian)

Ingredients

• 12 oz (340 g) pasta shells or rotini
• 2 cups fresh baby spinach (packed) or 1 cup frozen, thawed and drained
• 1 cup marinated artichoke hearts, chopped
• 1 1/2 cups Alfredo or creamy sauce
• 1/2 cup Greek yogurt or sour cream
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1 cup water or vegetable broth
• 1/2 tsp red pepper flakes (optional)

Instructions

1. Preheat oven to 375°F (190°C). Spray baking dish.
2. Add pasta, sauce, yogurt, and broth. Stir to combine.
3. Fold in spinach, artichokes, half the mozzarella, and Parmesan. Season and add red pepper flakes if using.
4. Cover and bake 30–35 minutes until pasta is tender.
5. Uncover, top with remaining mozzarella, and bake 6–8 minutes.
6. Rest 5 minutes and serve warm.

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5. Pesto Chicken & Sun-Dried Tomato Bake

Ingredients

• 12 oz (340 g) fusilli or penne
• 2 cups shredded cooked chicken
• 1 cup basil pesto
• 1 cup sun-dried tomatoes, sliced (oil-packed, drained)
• 1 1/2 cups chicken broth or water
• 1 cup shredded mozzarella
• 1/2 cup pine nuts (optional)
• Salt, pepper, and lemon zest to finish

Instructions

1. Preheat oven to 375°F (190°C). Oil a casserole dish.
2. Add pasta, pesto, and broth; stir to distribute.
3. Add shredded chicken and sun-dried tomatoes; fold in half the mozzarella.
4. Cover and bake 30–35 minutes until pasta is tender.
5. Uncover, sprinkle remaining mozzarella and pine nuts, bake 6–8 minutes.
6. Finish with lemon zest and serve.

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6. Broccoli & Cheddar One-Dish Bake

Ingredients

• 12 oz (340 g) elbow macaroni
• 2 cups fresh broccoli florets (or frozen, thawed)
• 2 cups shredded sharp cheddar
• 2 cups milk
• 1 cup chicken or vegetable broth
• 2 tbsp flour (or 1/2 cup evaporated milk for gluten-free)
• 1/2 tsp Dijon mustard
• Salt and pepper

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease the dish.
2. Whisk milk, broth, and flour until smooth; add mustard and season.
3. Place pasta and broccoli in the dish, pour the milk mixture over, and stir.
4. Mix in 1 cup cheddar, cover, and bake 35–40 minutes until pasta is cooked.
5. Sprinkle remaining cheddar and bake uncovered 8–10 minutes until golden.
6. Rest 5 minutes, then serve.

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7. Mexican Taco-Style Dump Bake

Ingredients

• 12 oz (340 g) elbow pasta or small shells
• 1 lb (450 g) ground turkey or beef, browned and drained
• 1 cup salsa
• 1 1/2 cups water or chicken broth
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 1/2 cups shredded cheddar or Mexican blend
• 1 tbsp taco seasoning

Instructions

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. Add pasta, salsa, and broth to the dish; stir.
3. Stir in cooked meat, black beans, corn, and taco seasoning plus half the cheese.
4. Cover and bake 30–35 minutes until pasta is tender.
5. Uncover, top with remaining cheese, and bake 6–8 minutes.
6. Serve with cilantro, avocado, and lime wedges.

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8. Greek Lemon-Oregano Chicken Pasta

Ingredients

• 12 oz (340 g) orzo or small pasta
• 2 cups shredded rotisserie chicken
• 1/2 cup Kalamata olives, pitted and halved
• 1 cup cherry tomatoes, halved
• 1 cup crumbled feta
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 tbsp lemon juice and 1 tsp lemon zest
• 1 tsp dried oregano

Instructions

1. Preheat oven to 375°F (190°C). Oil a casserole dish.
2. Combine orzo, broth, olive oil, lemon juice, zest, and oregano in the dish.
3. Add shredded chicken, olives, and tomatoes; stir to combine.
4. Cover and bake 20–25 minutes (or until orzo is tender).
5. Uncover, stir in feta, and bake 3–5 more minutes.
6. Rest briefly and serve with extra lemon if desired.

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9. Creamy Tomato Basil & Mozzarella Bake

Ingredients

• 12 oz (340 g) penne
• 3 cups tomato sauce
• 1 1/2 cups heavy cream or coconut cream for dairy-free
• 1 cup water or broth
• 1 cup fresh basil, chopped (reserve some for garnish)
• 1 1/2 cups cubed fresh mozzarella
• 1/2 cup grated Parmesan
• Salt, pepper, and red pepper flakes

Instructions

1. Preheat oven to 375°F (190°C). Spray the dish.
2. Add penne, tomato sauce, cream, and water. Stir to combine.
3. Add basil, half the mozzarella, and Parmesan. Season well.
4. Cover and bake 30–35 minutes until pasta is cooked through.
5. Remove foil, top with remaining mozzarella, and bake 6–8 minutes.
6. Garnish with fresh basil and serve.

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10. Shrimp, Lemon & Sun-Dried Tomato Bake

Ingredients

• 12 oz (340 g) linguine broken into shorter pieces or penne
• 1 lb (450 g) raw shrimp, peeled and deveined (medium, thawed)
• 1 cup sun-dried tomatoes, sliced
• 1 1/2 cups light cream or coconut milk
• 1 cup chicken or seafood broth
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan
• 1 tbsp lemon juice and zest
• Salt and pepper

Instructions

1. Preheat oven to 375°F (190°C). Grease a dish.
2. Place pasta, cream, broth, garlic, and sun-dried tomatoes in the dish; stir.
3. Nestle raw shrimp into the mixture (they’ll cook during baking). Add lemon juice and half the Parmesan.
4. Cover and bake 20–25 minutes until pasta is tender and shrimp are pink and opaque (165°F internal).
5. Uncover and sprinkle remaining Parmesan; bake 3–5 minutes.
6. Rest a few minutes and serve with extra lemon.

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11. Mushroom & Beef Stroganoff-Style Bake

Ingredients

• 12 oz (340 g) egg noodles or wide pasta
• 1 lb (450 g) lean ground beef or sliced beef, browned
• 8 oz (225 g) mushrooms, sliced
• 1 1/2 cups beef broth
• 1 cup sour cream or Greek yogurt
• 1 cup shredded Swiss or mozzarella
• 1 tbsp Worcestershire sauce
• Salt and pepper

Instructions

1. Preheat oven to 375°F (190°C). Grease the baking dish.
2. Combine pasta, beef broth, and Worcestershire sauce in the dish.
3. Add browned beef (or raw thin slices that will cook through), mushrooms, half the cheese, and sour cream; mix.
4. Cover and bake 30–35 minutes until pasta is tender and mushrooms cooked.
5. Uncover, top with remaining cheese, and bake 6–8 minutes.
6. Let rest and serve garnished with parsley.

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12. Vegetarian Roasted Vegetable Pasta Bake

Ingredients

• 12 oz (340 g) penne or rigatoni
• 3 cups mixed roasted vegetables (zucchini, eggplant, bell pepper, pre-roasted)
• 2 cups tomato or roasted red pepper sauce
• 1 cup water or vegetable broth
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1 tsp dried basil

Instructions

1. Preheat oven to 375°F (190°C). Lightly oil the dish.
2. Add pasta, sauce, and broth; stir to combine.
3. Fold in roasted vegetables, half the mozzarella, and Parmesan. Season with basil.
4. Cover and bake 30–35 minutes until pasta is tender.
5. Uncover, top with remaining cheese, and bake 6–8 minutes until bubbly.
6. Rest 5 minutes and serve.

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13. Buffalo Chicken Pasta Bake

Ingredients

• 12 oz (340 g) rotini or penne
• 2 cups cooked shredded chicken
• 1/2 cup buffalo wing sauce (adjust to heat preference)
• 1 cup ranch or blue cheese dressing
• 1 1/2 cups chicken broth
• 1 1/2 cups shredded cheddar or Monterey Jack
• 1/2 cup blue cheese crumbles (optional)

Instructions

1. Preheat oven to 375°F (190°C). Oil the dish.
2. Combine pasta, buffalo sauce, dressing, and broth in the dish.
3. Stir in shredded chicken and half the shredded cheese.
4. Cover and bake 30–35 minutes until pasta is done.
5. Uncover, sprinkle remaining cheese and blue cheese crumbles, and bake 6–8 minutes.
6. Serve with extra ranch and chopped green onions.

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14. Ham, Pea & Creamy Dijon Bake

Ingredients

• 12 oz (340 g) pasta of choice
• 2 cups diced cooked ham
• 1 cup peas (frozen, thawed)
• 1 1/2 cups milk
• 1 cup chicken broth
• 2 tbsp Dijon mustard
• 1 1/2 cups shredded Gruyère or cheddar
• Salt and pepper

Instructions

1. Preheat oven to 375°F (190°C). Grease the dish.
2. Combine pasta, milk, broth, and Dijon mustard in the dish.
3. Add ham, peas, and half the cheese; mix.
4. Cover and bake 30–35 minutes until pasta is tender.
5. Remove foil, top with remaining cheese, and bake 6–8 minutes.
6. Let rest and serve warm.

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15. Cajun Sausage & Corn Pasta Bake

Ingredients

• 12 oz (340 g) penne or shells
• 1 lb (450 g) andouille or smoked sausage, sliced and browned
• 1 cup corn kernels
• 1 1/2 cups tomato sauce
• 1 cup chicken broth
• 1 tsp Cajun seasoning (adjust to taste)
• 1 1/2 cups shredded Monterey Jack

Instructions

1. Preheat oven to 375°F (190°C). Oil the dish.
2. Add pasta, tomato sauce, and broth; stir in Cajun seasoning.
3. Add browned sausage and corn, then half the cheese.
4. Cover and bake 30–35 minutes until pasta is tender.
5. Uncover, top with remaining cheese, and bake 6–8 minutes.
6. Rest 5 minutes and serve with chopped parsley.

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16. Butternut Squash, Sage & Pancetta Bake

Ingredients

• 12 oz (340 g) cavatappi or rigatoni
• 2 cups cubed roasted butternut squash
• 4 oz (115 g) pancetta or bacon, cooked crisp and crumbled
• 1 1/2 cups cream or milk
• 1 cup chicken or vegetable broth
• 1 cup shredded fontina or Gruyère
• 1 tbsp chopped fresh sage or 1 tsp dried sage

Instructions

1. Preheat oven to 375°F (190°C). Grease the dish.
2. Add pasta, cream, broth, and sage; stir to combine.
3. Fold in roasted squash and half the pancetta and cheese.
4. Cover and bake 30–35 minutes until pasta is tender.
5. Uncover, sprinkle remaining cheese and pancetta, and bake 6–8 minutes.
6. Rest and serve garnished with extra sage.

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17. Mediterranean Eggplant & Olive Bake (Vegan option)

Ingredients

• 12 oz (340 g) pasta (use gluten-free/vegan if desired)
• 2 cups cubed eggplant, roasted or pan-seared
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, halved
• 1 1/2 cups tomato sauce
• 1 cup vegetable broth
• 1/4 cup nutritional yeast (for vegan cheesy flavor) or 1/2 cup vegan cheese
• 1 tsp dried oregano

Instructions

1. Preheat oven to 375°F (190°C). Oil the dish.
2. Add pasta, tomato sauce, and broth; stir.
3. Mix in roasted eggplant, tomatoes, olives, oregano, and half the nutritional yeast/vegan cheese.
4. Cover and bake 30–35 minutes until pasta is tender.
5. Uncover, sprinkle remaining nutritional yeast/cheese, and bake 5–8 minutes.
6. Rest and serve with fresh basil.

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18. Three-Cheese Baked Macaroni (Comfort Classic)

Ingredients

• 12 oz (340 g) elbow macaroni
• 2 cups milk
• 1 cup chicken or vegetable broth
• 1 cup shredded sharp cheddar
• 1 cup shredded Monterey Jack
• 1/2 cup grated Parmesan
• 2 tbsp butter, melted
• Salt, pepper, and paprika (optional)

Instructions

1. Preheat oven to 375°F (190°C). Grease the dish and melt butter.
2. Combine macaroni, milk, and broth in the dish.
3. Stir in half each of cheddar and Monterey Jack and about 1/4 cup Parmesan. Season to taste.
4. Cover and bake 25–30 minutes until pasta is tender.
5. Uncover, top with remaining cheeses and sprinkle paprika if using, then bake 6–8 minutes.
6. Rest 5 minutes before serving.

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Tips, Pantry Staples & Variations

• Pantry staples to keep: dried pasta shapes, canned tomatoes, jarred marinara, evaporated milk, chicken/vegetable broth, canned beans, jarred pesto, jarred sun-dried tomatoes.
• Cheese tips: mix a melting cheese (mozzarella, Monterey Jack, fontina) with a flavorful cheese (Parmesan, Gruyère, cheddar).
• Liquid ratio: most dump-and-bake recipes use about 1 to 1.5 cups liquid per 8–12 oz pasta. If you prefer a saucier result, add a little extra broth.
• Protein safety: pre-cooked shredded chicken or browned ground meats are easiest. If you add raw chicken pieces, cut them small and verify internal temp reaches 165°F (74°C).
• Make-ahead: assemble, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to baking time if starting cold.
• Freezing: many bakes freeze well. Bake, cool, then freeze in portions; reheat covered at 350°F (175°C) until warmed through.

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Conclusion

Dump-and-bake pasta recipes are a powerful tool for busy cooks who want hands-off dinners without sacrificing flavor. These 18 recipes offer variety: weeknight classics, vegetarian options, comfort fare, and global flavors — all designed for minimal prep and maximum satisfaction. Start with a base you like (tomato, cream, or broth), mix in your preferred proteins and veggies, and let the oven do the rest. With a few pantry staples on hand, you’ll have a new repertoire of easy, crowd-pleasing dinners ready in under an hour. Happy baking — and enjoy the simple comfort of a one-pan pasta dinner.