This chicken tetrazzini casserole is packed with delicious flavors and textures. It has hearty chicken, tender mushrooms, peas, and pasta, all tossed in a creamy, rich sauce. The casserole is topped with crispy, buttery breadcrumbs and a sprinkle of Parmesan cheese with the most irresistible crunch and flavor.

Ingredients Needed to Make Chicken Tetrazzini Casserole

This casserole only uses a few ready-made ingredients. Plus, with its simple ingredients and easy-to-follow instructions, dinner time will be smooth and stress-free! Scroll to the bottom of the page for exact measurements.

• Cooked and Cubed Chicken: The main protein source that gives the dish a hearty, meaty texture and savory flavor.
• Spaghetti Pasta: The base of the casserole that perfectly absorbs the creamy sauce.
• Olive Oil: Used to sauté vegetables, adding healthy fat.
• Diced Mushrooms: Absorb the wonderful savory flavors and gives a nice texture.
• Minced Garlic: Gives the dish a warm, comforting savory flavor.
• Frozen Peas: Add a pop of color, texture, and sweet flavor.
• Flour: Helps thicken the sauce.
• Cream of Chicken Soup Cans: Provide moisture and flavor to the casserole.
• Hald and Half: Adds a smooth, creamy texture and delicious flavor.
• Chicken Broth: Gives the casserole moisture and adds a depth of chicken flavor.
• Salt and Pepper: To Taste!
• Parmesan Cheese: Provides a sharp, nutty flavor.
• Italian Bread Crumbs: Adds flavor and texture for a crunchy topping.
• Melted Butter: Allows the topping to become browned and crunchy.

How Do You Make Chicken Tetrazzini?

Making chicken tetrazzini casserole is simple. I love being able prep it in the morning or the night before so that when it’s time to eat, I can pop it in the oven, and dinner is served.

1. Prep: Preheat the oven to 350 degrees. Spray a 9×13-inch casserole dish with cooking spray and set aside. In a large pot, cook the pasta according to the directions until al dente. Drain, then place in the prepared baking dish.
2. Sauté and Stir: In a medium-sized saucepan, add olive oil, mushrooms, garlic, and peas. Cook until tender, then whisk in the flour and cook for another minute.
3. Make the Sauce: Add the cream of chicken soup, half-and-half, and chicken broth to the saucepan. Add salt and pepper to taste. Let simmer until it starts to thicken, then add the chicken and mix to incorporate.
4. Combine: Add the sauce to the spaghetti and toss until coated. Spread in your 9×13-inch pan.
5. Make the Topping: Mix the parmesan cheese, bread crumbs, and butter in a bowl, then spread the mixture on top of the casserole.
6. Bake: Bake for 30-40 minutes until heated through and the bread crumbs are brown on top.

More Chicken Casserole Recipes

Casserole cooking is a must at my house. After all, making one dish that includes veggies, protein, and a hearty base makes my life easier and my family’s stomachs happy! Here are some of my favorite quick and easy recipes!

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No Peek Chicken and Rice Casserole

1 hr 20 mins

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35 mins

Dinner

Chicken Parmesan Casserole

1 hr

Dinner

Million Dollar Chicken Casserole

35 mins

Print

Chicken Tetrazzini Casserole

This chicken tetrazzini casserole is packed with delicious flavors and textures. It has hearty chicken, tender mushrooms, peas, and pasta, all tossed in a creamy, rich sauce. The casserole is topped with crispy, buttery breadcrumbs and a sprinkle of Parmesan cheese with the most irresistible crunch and flavor.

Course Dinner, Main Course

Cuisine American, Italian American

Keyword baked tetrazzini, casserole, chicken tetrazzini, chicken tetrazzini casserole

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 499kcal

Author Alyssa Rivers

Ingredients

• 2 cups chicken, cooked and cubed
• 16 ounces spaghetti pasta
• 1 tablespoon olive oil
• 8 ounces mushrooms, sliced
• 3 garlic cloves, minced
• 1 cup frozen peas
• 2 tablespoons flour
• 2 cans cream of chicken soup, 10 ounce each
• 1 cup half and half
• 1 cup chicken broth
• salt and pepper
• 1/2 cup parmesan cheese
• 1/2 cup italian seasoned bread crumbs
• 1/4 cup melted butter

Instructions

• Preheat oven to 350 degrees. Spray a 9×13-inch casserole dish with cooking spray and set aside. In a large pot cook pasta according to the directions, and cook until al dente. Drain and place in the prepared baking dish.
• Add olive oil, mushrooms, garlic, and peas in a medium-sized saucepan. Cook until tender. Whisk in the flour and cook for an additional minute.
• Add the cream of chicken soup, half and half, and chicken broth to the saucepan, add salt and pepper to taste. Let simmer until it starts to thicken. Add the chicken and mix to incorporate.
• Add the sauce to the spaghetti and toss until coated. Spread in your 9×13-inch pan.
• Mix the parmesan cheese, bread crumbs, and butter in a bowl. Spread the mixture on top of the casserole.
• Bake for 30-40 minutes until heated through, and the bread crumbs are brown on top.

Notes

Originally Posted Nov 9, 2017

Updated September 4, 2024

Nutrition

Calories: 499kcal | Carbohydrates: 60g | Protein: 18g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 924mg | Potassium: 400mg | Fiber: 4g | Sugar: 5g | Vitamin A: 645IU | Vitamin C: 9mg | Calcium: 155mg | Iron: 3mg

There’s no need to purchase store-bought sauce, with this hearty and flavorful Homemade Spaghetti Sauce. Simple ingredients such as ground beef, onion, garlic, and spices of oregano and basil bring a bold flavor to this simple sauce.

This recipe is extremely simple. If you like easy Italian-inspired sauce that you can make at home then you need to try this Bolognese Sauce or this Alfredo Sauce recipe!

Homemade Spaghetti Sauce

Homemade spaghetti sauce is a classic recipe that can be prepared quickly and one everyone will love. This simple sauce is not only nostalgic but classic for a good reason. You’ll love the flavorful tomato base and the combination of the beef and sausage. And to make it even better, it’s finished off with fresh herbs and parmesan cheese. My family can not get enough of it!

It’s the perfect spaghetti sauce to use in multiple recipes. Make a big batch and use it in recipes like this sheet pan lasagna, rigatoni, or this easy spaghetti pie!

Ingredients in Spaghetti Meat Sauce

Everyone has their favorite recipe, but the best sauces are often the most basic. Use simple ingredients to make this delicious homemade spaghetti sauce.

• Olive Oil: choose a high-quality olive oil to brown the meat and sauté the onions and garlic. This will only add to the flavor.
• Ground Beef: the type of ground beef is entirely up to and you can also switch out the ground beef for ground sausage.
• Yellow Onion: the onion brings a mild bite to the sauce which is a key flavor in spaghetti sauce.
• Garlic Cloves: these minced cloves bring the most powerful flavor that is so common in Italian recipes. Using freshly minced garlic will also bring about the best flavor.
• Tomato Paste: adding the tomato paste helps to thicken the sauce, but it also brings a strong flavor that is heightened when stirred in and cooked after the onions and garlic are cooked.
• Diced Tomatoes or Crushed Tomatoes: for a smoother sauce use crushed tomatoes and for a chunkier sauce go with diced tomatoes. Either one makes a delicious sauce.
• Water: this helps to bring the sauce together and you may use more or less to thicken or thin it.
• Sugar: This helps balance the acidity of the tomatoes with a little sweetness.
• Worcestershire: The umami flavor this brings to the sauce makes the meatiness deeper and more complex.
• Italian Seasoning: this classic spice adds a peppery flavor to the sauce.
• Grated Parmesan Cheese: Adding parmesan cheese is optional, but strongly suggested for that delicious cheesy flavor.
• Fresh Basil: the fresh aroma of this peppery-flavored leaf also adds a small hint of mint.

How to Make Spaghetti Sauce

Follow my easy step-by-step instructions below for making homemade spaghetti sauce. You’re going to love this recipe!

1. Brown the Meat: Add 1 tablespoon of the olive oil to a large skillet and heat over medium-high heat. Add the ground beef and Italian sausage and cook until no pink remains, breaking up the meat as it cooks. Use a slotted spoon to remove the meat from the pan and drain the fat, except for a couple of tablespoons you may leave in the pan.
2. Sauté the Onions and Garlic: Add the remaining olive oil and the onions to the pan and cook over medium heat for 3-4 minutes, until the onions turn translucent. Add the garlic and cook for another minute, until the garlic is very fragrant.
3. Add the Cooked Meat and Simmer the Sauce: Stir in the tomato paste and cook for another minute. Once the tomato paste becomes fragrant, add the meat and the remaining ingredients except the parmesan cheese and basil. Cook until boiling. Reduce the heat and simmer for 20-25 minutes.
4. Stir in Cheese and Basil: Stir the parmesan and basil into the finished sauce and serve over your choice of noodles.

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Homemade Spaghetti Sauce

There's no need to purchase store-bought sauce, with this hearty and flavorful Homemade Spaghetti Sauce. Simple ingredients such as ground beef, onion, garlic, and spices of oregano and basil bring a bold flavor to this simple sauce.

Course Main Course

Cuisine Italian American

Keyword homemade spaghetti sauce, Marinara sauce, meat sauce, red sauce, spaghetti sauce

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 Servings

Calories 231kcal

Author Alyssa Rivers

Ingredients

• 2 tablespoons olive oil
• ½ pound Italian sausage
• ½ pound ground beef
• 1 small yellow onion, diced
• 5 cloves garlic, minced
• ¼ cup tomato paste
• 28 ounces canned crushed tomatoes
• 8 ounces canned tomato sauce
• ½ cup water
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon ground pepper
• 2 teaspoons rounded tablespoon granulated sugar
• 2 teaspoons Worcestershire sauce
• 3 tablespoons grated parmesan cheese
• 2-3 tablespoons fresh basil, chopped

Instructions

• Add 1 tablespoon of the olive oil to a large skillet and heat over medium-high heat. Add the ground beef and Italian sausage and cook until no pink remains, breaking up the meat as it cooks.
• Use a slotted spoon to remove the meat from the pan and drain the fat, except for a couple of tablespoons you may leave in the pan.
• Add the remaining olive oil and the onions to the pan and cook over medium heat for 3-4 minutes, until the onions turn translucent. Add the garlic and cook for another minute, until the garlic is very fragrant.
• Stir in the tomato paste and cook for an additional minute. Once the tomato paste becomes fragrant, add the meat and the remaining ingredients except the parmesan cheese and basil. Cook until boiling. Reduce the heat and simmer for 20-25 minutes.
• Stir the parmesan and basil into the finished sauce and serve over your choice of noodles.

Notes

Updated on August 29, 2024

Originally Posted on May 25, 2020

Nutrition

Calories: 231kcal | Carbohydrates: 6g | Protein: 10g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 637mg | Potassium: 286mg | Fiber: 1g | Sugar: 3g | Vitamin A: 181IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg

Swedish Meatball Casserole is a classic comfort meal the whole family will enjoy! Tender meatballs are layered over perfectly cooked pasta and baked in a rich, creamy gravy. This dinner recipe is easy enough to make during the week but also deliciously impressive for entertaining!

Ingredients You’ll Need

This Swedish meatball casserole recipe only requires a handful of simple ingredients. Plus, many of the ingredients are pantry staples! See the recipe card below for exact measurements.

• Pasta: I use rotini pasta for this recipe because it holds the delicious sauce so well! However, you can swap this out for any other type of short noodle, like penne or rigatoni.
• Meatballs: Frozen meatballs make this casserole a breeze to prepare!
• Butter: Adds richness to the sauce.
• Flour: Helps to thicken the gravy.
• Beef Broth: This will add flavor and act as the base for the gravy.
• Heavy Cream: Gives the gravy a rich, smooth feel and flavor.
• Worcestershire Sauce: Gives the sauce a deep, complex taste.
• Dijon Mustard: Adds a bit of tangy flavor.
• Allspice: Provides depth of flavor contrasting the salty beef broth.  
• Nutmeg: Gives a warm, cozy flavor.
• Salt and Pepper: Enhances and brings out all of the flavors.

How to Make a Swedish Meatball Pasta Bake

You’re going to want to make this easy Swedish meatball casserole again and again. The prep time is only about 20 minutes, and then the oven does the rest of the work. Here’s how it all comes together:

1. Prep: Preheat the oven to 375 degrees Fahrenheit, then spray a 9×13-inch baking dish with nonstick spray.
2. Cook the Pasta: Cook and drain the pasta al dente according to the package directions, then place it in the prepared baking dish.
3. Add the Meatballs: Place the frozen meatballs on top of the noodles.
4. Start the Sauce: For the sauce, first melt the butter in a medium skillet over medium-high heat. Then add the flour and whisk to create a paste.
5. Add Liquid Ingredients: Slowly stir in beef broth and heavy cream.
6. Simmer Sauce: Stir in the Worcestershire sauce, Dijon mustard, allspice, and nutmeg. Season with salt and pepper to taste. Bring to a simmer until the sauce starts to thicken.
7. Add the Sauce: Pour the sauce over the meatballs and noodles.
8. Bake: Place in the oven and bake for 25 minutes or until the meatballs are warmed through.
9. Serve: Garnish the Swedish meatball casserole with parsley and enjoy!

More Delicious Casserole Recipes

Casseroles are the best comfort food! Not only are they simple to make, but they taste so good! Check out our complete list of casserole recipes, and here are some of our favorites that I know you’ll love!

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1 hr 10 mins

Print

Swedish Meatball Casserole

Swedish Meatball Casserole is a comforting meal the whole family will enjoy! Tender meatballs are layered over perfectly cooked pasta and baked in a rich, creamy gravy. This dinner recipe is easy enough to make during the week but also deliciously impressive for entertaining!

Course Dinner

Keyword casserole, family friendly, swedish meatball casserole, Swedish Meatballs

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Calories 722kcal

Author Alyssa Rivers

Ingredients

• 10 ounces rotini pasta, cooked and drained
• 26 ounces frozen meatballs, precooked
• 4 tablespoons butter
• 3 tablespoons flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• ⅛ teaspoon allspice
• ⅛ teaspoon nutmeg
• ¼ teaspoon salt, more to taste if needed
• pepper, to taste

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Spray a 9×13-inch baking dish with nonstick spray.
• Cook and drain the pasta Al Dente according to the package directions, then place in the bottom of the prepared baking dish.
• Place the frozen meatballs on top of the noodles.
• For the sauce, melt the butter in a medium skillet over medium-high heat. Add the flour and whisk to create a paste.
• Slowly stir in beef broth and heavy cream.
• Stir in the Worcestershire sauce, Dijon mustard, allspice, and nutmeg. Season with salt and pepper to taste. Bring to a simmer until the sauce starts to thicken.
• Pour the sauce over the meatballs and noodles.
• Bake for 25 minutes or until the meatballs are warmed through.
• Garnish the casserole with parsley, and enjoy!

Nutrition

Calories: 722kcal | Carbohydrates: 40g | Protein: 29g | Fat: 49g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 153mg | Sodium: 486mg | Potassium: 570mg | Fiber: 2g | Sugar: 3g | Vitamin A: 828IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg

Spaghetti alla Nerano is an unforgettable pasta dish packed with flavor! It has a rich and creamy zucchini sauce infused with garlic, fresh basil, and melted cheese.

Zucchini is the star of so many delicious recipes! Try my fried zucchini, this one pan chicken and zucchini, or this easy skillet dinner!

What is Spaghetti alla Nerano?

Spaghetti alla Nerano was created in the small village of Nerano, Italy. It’s also known as, “Stanley Tucci Zucchini Pasta”, after the famous actor discovered his love for this pasta. I LOVE his work, and I LOVE his passion, so I knew I had to recreate this pasta dish at home. And let me tell you, he was right! It’s hard to describe the incredible flavors in this pasta recipe. The fried zucchini infused with fresh basil sets the stage for the creamy zucchini sauce. It’s rich and decandent and finished off with the most incredible pairing of cheeses. I highly recommend the search for the Provolone del Monaco cheese, it’s takes this pasta to the next level!

I love cooking and baking with zucchini because it takes on the flavors within each recipe! You have to try my cheesy zucchini rice, this bread, or our favorite zucchini bars with brown butter frosting! You’ll love them all!

Ingredients Needed

You’ll love the simple ingredients in this Stanley Tucci pasta recipe! Most items you probably already have in your fridge or pantry. It’s a perfect summertime pasta if you’re lucky to have zucchinin in your garden. Scroll down to the recipe card for exact measurements.

• Sunflower Oil: Oil for frying the zucchini slices.
• Zucchini: You’ll need about 8 cups or 6 medium zucchini.
• Fresh Basil: Fresh basil adds incredible flavor because it infuses into the zucchini.
• Extra Virgin Olive Oil: Extra virgin is a must in this recipe!
• Unsalted Butter: I like to use unsalted to control the salt flavor in this pasta.
• Garlic: Fresh is very important in this recipe.
• Spaghetti Noodles: Spaghetti noodles are the perfect noodle for this pasta.
• Pasta Water: Reserve the pasta water after cooking the spaghetti noodles.
• Provolone del Monaco and Parmesan Cheese: The combination of these melty cheeses take this recipe to the next level!
• Salt and Pepper: Season to your own liking!

How to Make Spaghetti alla Nerano

This Stanley Tucci pasta has a few extra steps, but it is so worth it! My step-by-step instructions and pictures will help you along the way. I like to prepare the zucchini the day before because then the pasta will come together quickly!

1. Fry the Zucchini Slices: Heat the sunflower oil in a shallow pan and fry the sliced zucchini until lightly golden brown.
2. Refrigerate the Zucchini and Basil Leaves: Remove the fried zucchini from the oil with a spider or large slotted spoon and transfer to a baking sheet lined with paper towels and a few basil leaves. Cover and refrigerate for at least 3 hours.
3. Heat the Oil, Butter, and Garlic/ Cook the Pasta: Heat the olive oil, butter, and garlic cloves after smashing them open with the flat side of a knife, and a sprig of basil over medium heat until fragrant. Meanwhile, cook and drain the spaghetti according to the package, reserving 2 cups of pasta water for later.
4. Add the Zucchini to the Skillet: Remove the garlic and basil before adding the zucchini to the pan.
5. Cook and Mash the Zucchini: Cook over medium-low heat for 4-5 minutes, mashing the zucchini up as it cooks.
6. Add the Pasta and 1 Cup Reserved Pasta Water: Add the pasta and 1 cup of pasta water to the pan. Stir until it fully coats the zucchini.
7. Stir in Cheeses and Remaining Pasta Water: Add the provolone and parmesan cheese then stir until they melt. Stir in as much of the remaining pasta water as needed until the sauce is smooth and creamy then add salt and pepper to taste.

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Spaghetti alla Nerano (Stanley Tucci Zucchini Pasta)

Spaghetti alla Nerano is an unforgettable pasta dish packed with flavor! It has a rich and creamy zucchini sauce infused with garlic, fresh basil, and melted cheese.

Course Dinner, Main Course

Cuisine Italian, Italian American

Keyword Fried Zucchini Spaghetti, Garden Vegetable Recipe, Spaghetti alla Nerano, Stanley Tucci Spaghetti Pasta, Zucchini Pasta, Zucchini Spaghetti

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 874kcal

Author Alyssa Rivers

Ingredients

• 4-6 cups sunflower oil, for frying
• 8 cups zucchini, about 6 medium zucchini
• fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic
• 16 ounces spaghetti noodles, uncooked
• 2 cups pasta water, reserved after cooking the spaghetti
• 8 ounces provolone del Monaco, shredded
• 1 cup parmesan, grated
• salt and pepper, to taste

Instructions

• Add the sunflower oil to a large saucepan or Dutch oven and heat over medium-high heat until it reaches 350 degrees Fahrenheit.
• Meanwhile, slice the zucchinis into ⅛-inch thick medallions. Line a large baking sheet with several paper towels, spread a small handful of fresh basil leaves on the paper towels, and set aside.
• When the oil reaches frying temperature, fry the zucchini for about 2 minutes, until they are lightly golden and beginning to crisp up, but not fried into chips. It’s best to do this in batches so you don’t overcrowd the pan and cause the oil temperature to drop too low.
• Remove the fried zucchini from the oil with a spider or large slotted spoon and transfer to the prepared baking sheet.
• Once all the zucchini has been fried and cooled to room temperature, cover the pan and refrigerate it overnight, or for at least 3 hours.
• Bring a large pot of water to a rolling boil and cook your pasta until al dente. Before you strain the pasta, reserve 2 cups of the pasta water for later. Strain the noodles and set aside.
• Heat a large saucepan or Dutch oven over medium heat and add the olive oil, butter, and garlic cloves after smashing them open with the flat side of a knife, and a sprig of basil. Once the butter is melted and bubbling and the garlic is fragrant, remove the garlic and basil from the pan and add the zucchini.
• Cook the zucchini over medium-low heat for 4-5 minutes. Use a wooden spoon to mash them up as much as you would like. Add a few splashes of the pasta water to help keep it moistened. If you want the zucchini completely mashed, you can cook it for a few minutes more to allow it to soften further and break down.
• Add the pasta and 1 cup of pasta water to the pan and stir until it is fully coated in the zucchini. Add the provolone and parmesan cheese and stir until they are melted. Stir in as much of the remaining pasta water needed until the sauce is smooth and creamy, then add salt and pepper to taste. Serve immediately.

Video

Nutrition

Calories: 874kcal | Carbohydrates: 95g | Protein: 41g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 841mg | Potassium: 1009mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1365IU | Vitamin C: 45mg | Calcium: 793mg | Iron: 3mg

Indulge in the flavors of Italy with this irresistible Italian pasta salad. Each bite is bursting with flavor from cherry tomatoes, creamy mozzarella, salami, olives, and fresh herbs topped with zesty Italian dressing. It’s like a taste of sunny Italy!

If you want to bring more international flair to your table, check out these other recipes from around the globe; Mexican pasta salad, Asian Ramen salad, or this Greek tzatziki pasta salad.

Italian Pasta Salad Recipe

I love making this recipe when I need something quick and easy, especially when I need to feed a group. First of all, having the pasta as a base makes this hearty and filling. There is something for everyone to enjoy!

Additionally, any store-bought Italian dressing works to dress this salad, however I love using my copycat Olive Garden Salad Dressing or Easy Italian Dressing. It adds authenticity, but my guests always know the salad was made with love!

What Ingredients Do I Need to Make Italian Pasta Salad?

As mentioned above, this recipe is great because you can customize it to suit your tastes. I love the fresh herbs, crunchy vegetables, al dente pasta, and salty cheeses. For exact measurements of each item, see the recipe card below.

• Rotini Pasta: Is the base for the salad and absorbs the dressing.
• Salami: Adds a savory flavor and chewy texture.
• Small Pepperonis: Introduces a spicy taste and meaty texture.
• Black Olives: Provides saltiness with a firm texture.
• Green Bell Pepper: Offers a fresh, crisp texture and mild sweetness.
• Red Onion: Adds a pop of color, sharp flavor, and crunch.
• Grape Tomatoes: Contributes a sweet, tangy flavor and pop of color.
• Fresh Parsley: Brings a beautiful green color and herby flavor.
• Fresh Basil: Adds a sweet-peppery flavor that enhances the overall freshness.
• Shredded Parmesan Cheese: Provides a salty, nutty taste and gritty texture that complements the pasta.
• Fresh Mozzarella: Offers a creamy mild flavor and soft texture.
• Italian Dressing: This ties all the ingredients together with its tangy-sweet flavor and adds moisture to enhance the consistency of the salad.

How do I Make Italian Pasta Salad?

Although the list of ingredients may seem long, they’re all ready to go—you’ll just need to chop, slice, or dice them!

1. Add all the ingredients to a large bowl and toss together until everything is well mixed and coated in the dressing.
2. Serve immediately or cover and serve within 24 hours.

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Print

Italian Pasta Salad

Indulge in the flavors of Italy with this irresistible Italian pasta salad! Each bite will be bursting with flavor from cherry tomatoes, creamy mozzarella, salami, olives, and fresh herbs topped with Italian dressing. It's like a taste of sunny Italy!

Course Appetizer, Side Dish

Cuisine American, Italian American

Keyword Easy Pasta Salad, Pepperoni Pasta Salad, Salami Pasta Salad, Summer Side Dish, Zesty Italian Pasta Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 393kcal

Author Alyssa Rivers

Ingredients

• 16 ounces rotini pasta, cooked and cooled
• 4 ounces salami, diced
• 5 ounces small pepperonis
• ½ cup sliced black olives
• 1 green bell pepper, diced
• ½ red onion, diced
• 1 pint grape tomatoes, quartered
• 2 tablespoons parsley, chopped
• 2 tablespoons basil, chopped
• ½ cup shredded parmesan cheese
• 4 ounces fresh mozzarella, diced
• 16 ounces Italian dressing, bottled or homemade

Instructions

• Add all the ingredients to a large bowl and toss together until everything is well mixed and coated in the dressing.
• Serve immediately or cover and serve within 24 hours.

Video

Nutrition

Calories: 393kcal | Carbohydrates: 36g | Protein: 14g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 994mg | Potassium: 320mg | Fiber: 2g | Sugar: 7g | Vitamin A: 571IU | Vitamin C: 15mg | Calcium: 124mg | Iron: 1mg

This super easy sheet pan lasagna is stacked with sautéed ground beef and Italian sausage that are cooked together, marinara sauce, creamy spinach ricotta, lasagna noodles and melty cheese for an amazing Italian dinner. No need to hassle with layering!

My family LOVES lasagna and it’s fun to experiment with different variations like Pepperoni Pizza Lasagna Rolls, Easy Vegetables and Kale Lasagna Roll-ups or this Lasagna Soup.

What is Sheet Pan Lasagna?

Sheet pan lasagna is one of the best concepts when it comes to making a delicious, meaty, cheesy lasagna recipe with no need to waste time layering ingredients in neat rows. After giving this recipe a try, I was pleasantly surprised by how incredible it tasted and the texture was exactly what I crave in a good lasagna recipe. My whole family requested seconds and they all raved about how much they loved it. I call that a win!

I would also call it a win that it’s way less hassle than traditional lasagna to prepare. Yes, you will still need to boil your noodles and cook the meat sauce, but the assembly is basically a matter of pouring in the meat sauce, dolloping ricotta and adding cheese. So simple! This sheet pan lasagna will definitely be a recipe that I’ll return to again and again. I can’t wait for you to try it in your own house!

Ingredients Needed

The ingredient list is filled with most of the same ingredients that you would use to make a classic lasagna. They’re all very simple and many are staples that you likely have in your kitchen. You can find the measurements below in the recipe card.

• Lasagna Noodles: This recipe uses regular lasagna noodles that you break up and boil before adding to the sheet pan.
• Olive Oil: Used for cooking the meat.
• Shallot: You may use a small onion but I prefer a shallot for it’s delicate, slightly sweet flavor.
• Garlic Cloves: You simply cannot make lasagna without garlic!
• Meat: Using a mix of ground beef and Italian sausage guarantees major flavor!
• Marinara Sauce: Any favorite jarred marinara sauce works great.
• Italian Seasoning: Make homemade Italian seasoning or use store-bought for that classic Italian flavor.
• Salt and Pepper: Enhances the taste of the dish.
• Spinach: You can use fresh or frozen. If you use frozen spinach, be sure to thaw and squeeze out the excess liquid.
• Ricotta Cheese: Adds a delicious creaminess.
• Mozzarella Cheese: For major cheesiness.
• Parmesan: Freshly grated is best! 
• Fresh Basil: Optional garnish for a pop of color and freshness.

How to Make Sheet Pan Lasagna

This sheet pan lasagna is so simple to make and assemble! While the pasta is cooking, you can be browning your meat in a large skillet. Combine the meat sauce and noodles, and pour it onto the baking sheet with dollops of spinach ricotta and a generous sprinkle of cheese. It’s layerless and effortless!

1. Cook Noodles: Break the lasagna noodles into 2-inch pieces then boil the noodles according to the al dente instructions on the package. Drain the noodles and set aside.
2. Prep: Preheat the oven to 350 degrees Fahrenheit. Spray a 12×17 sheet pan with non-stick cooking spray.
3. Cook the Spinach: In a medium skillet, add the spinach and sauté over medium heat. After 2-3 minutes the spinach will cook down and wilt.
4. Mix the Spinach and Ricotta: In a medium bowl, mix the ricotta cheese and cooked spinach. Season with salt and pepper to taste then set aside.
5. Brown the Meat: In a large skillet, add the olive oil and heat over medium-high heat. Cook the ground beef and sausage until no longer pink. Add the garlic and shallot and cook for 3 minutes or until tender. Remove any excess grease from the skillet before adding the marinara.
6. Mix in the Marinara: Add the marinara sauce, Italian seasoning, and salt and pepper to taste.
7. Combine: Add the meat sauce with the cooked lasagna noodles and stir to coat the noodles well. Stir in 1 cup mozzarella cheese.

To Assemble

1. Add Meat Sauce to the Pan: Pour the meat and noodle mixture onto the prepared baking sheet. Spread it evenly onto the pan.
2. Add Ricotta: Drop spoonfuls of the ricotta mixture on top of the lasagna.
3. Sprinkle on Cheese: Last, sprinkle the remaining mozzarella and parmesan cheese on top.
4. Bake: Place the sheet pan lasagna in oven and bake uncovered for 35 minutes or until the cheese is browned and bubbly.
5. Cool: Allow the lasagna to cool before garnishing with fresh basil and serving.

Delicious Sides to Serve with Lasagna

While this lasagna is baking, you can whip up one (or more) of these tasty side dishes. Italian food is always so delicious with a fresh green salad and garlic bread! Here are some of my family’s favorites, and I know your family will love them too!

Salads

Italian Chopped Salad

15 mins

Bread

The Best Homemade Garlic Bread

25 mins

Easy Recipes

Garlic Parmesan Pull-Apart Bread

35 mins

Salads

Copycat Olive Garden Salad

15 mins

Print

Easy Sheet Pan Lasagna

This super easy sheet pan lasagna is stacked with sautéed ground beef and Italian sausage that are cooked together, marinara sauce, creamy spinach ricotta, lasagna noodles and melty cheese for an amazing Italian dinner. No need to hassle with layering!

Course Dinner

Cuisine Italian American

Keyword lasagna recipe, sheet pan lasagna

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12 people

Calories 497kcal

Author Alyssa Rivers

Ingredients

• 16 ounces lasagna noodles broken into 2-inch pieces
• 1 tablespoon olive oil
• 1 shallot, diced
• 2 garlic cloves, minced
• 1 pound ground beef
• 1/2 pound Italian sausage
• 4 cups jarred marinara sauce
• 1 tablespoon Italian seasoning
• salt and pepper to taste
• 2 cups spinach,
• 2 cups ricotta cheese
• 2 cups mozzarella cheese shredded and divided
• 1 cup parmesan, grated
• fresh basil chopped

Instructions

• Break the lasagna noodles into 2-inch pieces then boil the noodles according to the al dente instructions on the package. Drain the noodles and set aside.
• Preheat the oven to 350 degrees Fahrenheit. Spray a 12×17 sheet pan with non-stick cooking spray.
• In a medium skillet, add the spinach and saute over medium heat. After 2-3 minutes the spinach will cook down and wilt.
• In a medium bowl, mix the ricotta cheese and cooked spinach. Season with salt and pepper to taste then set aside.
• In a large skillet, add the olive oil and heat over medium-high heat. Cook the ground beef and sausage until no longer pink. Add the garlic and shallot and cook for 3 minutes or until tender. Remove any excess grease from the skillet before adding the marinara.
• Add the marinara sauce, Italian seasoning, and salt and pepper to taste.
• Combine the meat sauce with the cooked lasagna noodles and stir to coat the noodles well. Stir in 1 cup mozzarella cheese.

To Assemble

• Pour the meat and noodle mixture onto the prepared baking sheet. Spread it evenly onto the pan.
• Drop spoonfuls of the ricotta mixture on top of the lasagna.
• Last, sprinkle the remaining mozzarella and parmesan cheese on top.
• Bake uncovered for 35 minutes or until the cheese is browned and bubbly.
• Allow the lasagna to cool before garnishing with fresh basil and serving.

Video

Nutrition

Calories: 497kcal | Carbohydrates: 36g | Protein: 27g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 83mg | Sodium: 843mg | Potassium: 586mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1231IU | Vitamin C: 8mg | Calcium: 322mg | Iron: 3mg

Spicy chicken chipotle pasta is so creamy and rich with a spicy kick that you won’t be able to get enough of. The warm, smoky flavor of the chipotle peppers balanced with a flavorful cream sauce is sure to delight your tastebuds! It is a mouthwatering entree that everyone will love! Inspired by Cheesecake Factory, this homemade version is so tasty!

Cheesecake Factory is one of my all-time favorite restaurants! And I love creating all of their best dishes at home. Add these fabulous recipes to your menu: copycat Cheesecake Factory brown bread, Louisiana chicken pasta, and chicken Madeira!

Spicy Chicken Chipotle Pasta Recipe

This copycat Cheesecake Factory Spicy Chicken Chipotle Pasta is downright amazing! You have tender pieces of chicken combined with pasta and sautéed veggies coated in a creamy chipotle-flavored sauce. It’s perfectly rich and cheesy with an irresistible kick of smoky heat. If you love spicy food, this recipe is for you! I’m also sharing tips to reduce the heat, if you’re serving someone sensitive to spice.

One bite of this deliciousness and you’ll be hooked! In fact, this chipotle pasta recipe might be even better than the Cheesecake Factory version! It can be ready to serve in just over 30 minutes, making it great for busy weeknights. Plus, it’s a complete meal on its own with a balance of chicken, pasta and veggies. Serve it with some 20-minute Italian bread twists for an unforgettable dinner!

Ingredients Needed

The ingredients needed for chipotle pasta are simple and easy, yet they come together for an incredible meal that will have you wanting to lick your plate clean! Check out the recipe card at the bottom of the post for exact measurements.

• Penne Pasta: The perfect noodles to soak up and trap all of that delicious sauce!
• Chicken Breast: You’ll need 1 pound boneless skinless chicken breast.
• Olive Oil: For cooking the chicken and vegetables.
• Vegetables: A combination of minced yellow onion, diced red bell pepper, asparagus and frozen peas add hearty texture and flavor.
• Chipotle Peppers: You can find Chipotle peppers in adobo sauce in a can at the grocery store. We’ll be using the peppers and the sauce.
• Garlic: A must for almost any pasta dish!
• Honey: Adds a hint of sweetness to balance the spicy, smoky taste from the peppers.
• Heavy Cream: For a perfectly rich and creamy sauce.
• Parmesan Cheese: Adds wonderful cheesiness!
• Salt and Pepper: Brings out and enhances the flavors in this pasta recipe.
• Garnish: Add a sprinkle of freshly chopped cilantro for a pop of color and freshness on the finished dish! You can sub with parsley, if preferred.

How to Make Chicken Chipotle Pasta

It might look like quite a few steps to make this chicken chipotle pasta but they’re all super simple and straightforward – and so worth it! You end up with tender chicken pieces and noodles covered in a creamy, spiced sauce. Here is how it all comes together:

1. Boil the Noodles: Cook the pasta according to the package directions until just al dente. 
2. Prep: Cut the chicken into 1-inch pieces and season with salt and pepper. Prepare the vegetables. Remove the tough ends from the asparagus.
3. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add in the chicken and sauté until browned and cooked through.
4. Sauté the Veggies: To the pan add the onion, red bell pepper, asparagus, and peas. Sauté until the vegetables are tender, about 10 minutes.
5. Add the Peppers and Garlic: Remove the chipotle peppers from the can, reserving the adobo sauce. Dice the chipotle peppers into smaller pieces. Add 3 tablespoons of diced peppers and garlic into the pan with the vegetables and chicken. Continue to sauté for another 2 minutes.
6. Make the Sauce: Add ¼ cup of the adobo sauce, honey, heavy cream, shredded parmesan cheese, and salt and pepper to the pan.
7. Combine with Pasta: Stir in the cooked pasta and bring to a gentle boil. Reduce heat to low and simmer for 5 minutes.
8. Serve: Remove the skillet from heat, serve the chipotle pasta with cilantro and additional parmesan cheese. Enjoy!

More Recipes with Chipotle Flavor

If you love the smoky, spicy flavor of chipotle peppers, then I have a few more recipes that you must try! They are so delicious (the wings are a favorite!) and they are perfect for any occasion but especially fun get togethers like game day or a party!

Dinner

Honey Chipotle BBQ Chicken

20 mins

Appetizers

Honey Chipotle Wings

50 mins

Salads

Grilled Shrimp Salad

30 mins

Dinner

Chicken Tinga

1 hr

Print

Spicy Chicken Chipotle Pasta

Spicy chicken chipotle pasta is so creamy and rich with a spicy kick that you won't be able to get enough of. The warm, smoky flavor of the chipotle peppers balanced with a flavorful cream sauce is sure to delight your tastebuds! It is a mouthwatering entree that everyone will love!

Course Dinner

Cuisine American

Keyword cheesecake factory copycat, cheesecake factory copycat recipe, chipotle pasta

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8 people

Calories 546kcal

Author Alyssa Rivers

Ingredients

• 12 ounces penne pasta
• 1 pound boneless skinless chicken breast, diced
• salt and pepper
• 2 tablespoons olive oil
• 1 yellow onion, minced
• 1 red bell pepper, diced
• ¾ pound asparagus, coarsely diced
• 1 cup frozen peas
• 1 7 ounce can chipotle peppers in adobo sauce
• 2 cloves garlic, minced
• ¼ cup honey
• 2 cups heavy cream
• ½ cup parmesan cheese, shredded
• salt and pepper to taste

Garnish

• chopped cilantro
• shredded parmesan cheese

Instructions

• Cook the pasta according to the package directions until just al dente.
• Cut the chicken into 1-inch pieces and season with salt and pepper. Prepare the vegetables. Remove the tough ends from the asparagus.
• Heat the olive oil in a large skillet over medium-high heat. Add in the chicken and sauté until browned and cooked through.
• To the pan add the onion, red bell pepper, asparagus, and peas. Sauté until the vegetables are tender, about 10 minutes.
• Remove the chipotle peppers from the can, reserving the adobo sauce. Dice the chipotle peppers into smaller pieces. Add 3 tablespoons of diced peppers and garlic into the pan with the vegetables and chicken. Continue to sauté for another 2 minutes.
• Add ¼ cup of the adobo sauce, honey, heavy cream, shredded parmesan cheese, and salt and pepper to the pan.
• Stir in the cooked pasta and bring to a gentle boil. Reduce heat to low and simmer for 5 minutes.
• Remove the skillet from heat, serve the pasta with cilantro and additional parmesan cheese. Enjoy!

Notes

Store leftovers in an airtight container for up to 4 days in the fridge.

This dish is fairly spicy, if you want to reduce the heat, leave out the chipotle peppers, and reduce the amount of adobo sauce used.

Nutrition

Calories: 546kcal | Carbohydrates: 49g | Protein: 24g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 188mg | Potassium: 557mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1867IU | Vitamin C: 31mg | Calcium: 146mg | Iron: 2mg

Cheesy, creamy, and loaded with ranch flavor and chunks of juicy chicken, ‘Crack Chicken’ pasta is a dinner that will have everyone raving! And as if you needed more reason to make it, it’s ready in 30 minutes from start to finish!

We’re pretty big fans of Crack Chicken around here. Once you try it you’ll see why! Crack chicken dip, crack chicken soup, and crack chicken sliders are some of my other favorites!

Cheddar Ranch Chicken Pasta

If there’s any recipe that’s always a hit with my family, it’s this one. I mean, you just can’t go wrong with penne pasta tossed with bacon and juicy chicken pieces in a creamy, ranchy sauce. Called ‘Crack Chicken’ for a reason, you won’t be able to stop once you have a taste!

The Crack Chicken sauce is a tasty blend of sour cream, cream cheese, chicken broth, onion and garlic, and most importantly- dry ranch seasoning! The flavor is seriously the best. Savory, tangy, rich, and creamy. Crack chicken pasta is a must-make and most definitely picky eater-approved.

Ingredient List

I love that Crack Chicken pasta uses so many pantry staples. You’ll have a lot of these ready to go! If you’re looking for exact measurements, they can all be found in the recipe card at the end of the post.

• Penne Pasta: Penne’s little tubes are perfect for holding all that delicious Crack Chicken sauce.
• Bacon: Chopped up bacon adds salty and smoky flavor. Use precooked bacon to save time!
• Boneless, Skinless Chicken Breasts: The main protein in our pasta. Make sure you cut it into similar sized pieces so it cooks evenly.
• Salt and Pepper: Season to taste!
• Yellow Onion and Garlic: Chopped to add savory flavor.
• Chicken Broth: This forms the base of the sauce.
• Sour Cream: Sour cream adds tang and helps thicken up the sauce. You can also use plain Greek yogurt if you wish.
• Cream Cheese: Softened cream cheese creates a smooth and rich texture in the sauce.
• Dry Ranch Dressing Mix: Adds that signature Crack Chicken flavor!
• Shredded Cheddar Cheese: Melts down beautifully and also adds cheesy flavor.
• Green Onion: Chopped for garnish!

How to Make Crack Chicken Pasta

One of the best things about this Crack Chicken pasta recipe is that it’s all made in one pot for easy cleanup! A dinner that everyone loves but is also easy to clean up after is a win in my book.

1. Cook Pasta: Cook the pasta according to the package directions until the pasta is al dente. Drain and rinse in cold water, then set aside.
2. Cook Bacon: In a large pot, cook the bacon over medium high heat until it is just crispy, remove from the pot and place on a paper towel.
3. Sear Chicken: Remove all but 1 tablespoon of the bacon grease from the pot. Chop the chicken into 1 inch cubes and add it to the pot, season with salt and pepper and saute until it is just seared on all sides.
4. Cook Vegetables: Add in the onion and continue to saute until the chicken is cooked through and the onion is translucent. Add in the garlic and saute another minute.
5. Combine Sauce Ingredients: Pour in the chicken broth, sour cream, cream cheese, ranch packet, salt, pepper, parsley, and chopped cooked bacon. Then stir to incorporate everything well. Bring the creamy sauce to a gentle boil then reduce heat to low.
6. Mix in Cheese and Pasta: Add in the shredded cheddar cheese and cooked pasta, stir to combine. Simmer everything together for about 5 minutes.
7. Serve: Remove the pot from heat and serve the crack chicken penne pasta with chopped green onion on top.

More Crack Chicken Recipes to Try

Dinner

Crack Chicken Casserole

35 mins

Dinner

Slow Cooker Crack Chicken (Cheddar Ranch Chicken)

6 hrs 10 mins

Dinner

Crack Chicken Chili

6 hrs 10 mins

Easy Recipes

Crack Chicken Sliders

45 mins

Print

Crack Chicken Pasta

Cheesy, creamy, and loaded with ranch flavor and chunks of juicy chicken, 'Crack Chicken' pasta is a dinner that will have everyone raving! And as if you needed more reason to make it, it's ready in 30 minutes from start to finish!

Course Dinner

Cuisine American

Keyword crack chicken, crack chicken pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 people

Calories 551kcal

Author Alyssa Rivers

Ingredients

• 10 ounces penne pasta
• 8 slices bacon, chopped
• 1 ½ pounds boneless skinless chicken breast
• Salt and pepper
• ½ yellow onion, minced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounces cream cheese
• 1 packet dry ranch dressing
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons dried parsley
• 2 cups shredded cheddar cheese
• Green onion, chopped for garnish

Instructions

• Cook the pasta according to the package directions until the pasta is al dente. Drain and rinse in cold water, set aside.
• In a large pot, cook the bacon over medium high heat until it is just crispy, remove from the pot and place on a paper towel.
• Remove all but 1 tablespoon of the bacon grease from the pot. Chop the chicken into 1 inch cubes and add it to the pot, season with salt and pepper and saute until it is just seared on all sides.
• Add in the onion and continue to saute until the chicken is cooked through and the onion is translucent. Add in the garlic and saute another minute.
• Pour in the chicken broth, sour cream, cream cheese, ranch packet, salt, pepper, parsley, and chopped cooked bacon. Stir to incorporate everything well. Bring the sauce to a gentle boil then reduce heat to low.
• Add in the shredded cheddar cheese and cooked pasta, stir to combine. Simmer everything together for about 5 minutes.
• Remove the pot from heat and serve the crack chicken pasta with chopped green onion on top.

Nutrition

Calories: 551kcal | Carbohydrates: 31g | Protein: 34g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 130mg | Sodium: 994mg | Potassium: 543mg | Fiber: 1g | Sugar: 3g | Vitamin A: 689IU | Vitamin C: 2mg | Calcium: 263mg | Iron: 1mg

This white lasagna recipe swaps out traditional marinara for a homemade alfredo sauce that’s too good to resist. Packed with tender spinach, ricotta cheese, and Italian sausage, each bite is a dream!

If you love all things lasagna like I do, try my classic lasagna recipe next or even some lasagna soup to switch things up! You can also make lasagna in the instant pot for easy prep!

White Sauce Lasagna

You guys know I love a good alfredo… so making lasagna with white sauce seemed like a no-brainer to me! I knew it was going to be good but was in absolute heaven when I took the first bite. Instead of the typical marinara meat sauce, this recipe has a white sauce meat layer packed with cheese, spinach, and tasty seasonings!

This white lasagna is cheesy, hearty and sure to be a hit with everyone in your family. Make it for a weeknight dinner with some homemade garlic knots!

Ingredient List

A little bit longer of a list, but trust me, the flavor of this white sauce makes everything worth it.

White Meat Sauce Layer

• Lasagna Noodles: You’ll cook these before assembling your white lasagna.
• Olive Oil: Helps sauté the onion, sausage, and spinach.
• Onion & Garlic: For a punch of savory flavor.
• Italian Sausage: Cooked and crumbled for some meaty goodness. You can use ground beef in place of the sausage but I find the sausage adds the perfect flavor!
• Spinach: Cooks down to add color and texture to the white sauce.
• Butter & Flour: The foundation of the sauce, these get cooked together to create a roux that thickens the milk and cream.
• Milk & Heavy Cream: Make the white sauce nice and creamy!
• Mozzarella Cheese (divided): A lasagna essential, adding gooey, stretchy goodness to the dish. You’ll also need to reserve some for the topping.
• Italian Seasoning: A blend of herbs like oregano, thyme, and basil that adds a flavorful touch to the sauce.
• Salt & Pepper: Enhance the overall flavor of the white lasagna.

Ricotta Layer

• Ricotta Cheese: A must-add for that classic lasagna flavor!
• Parmesan Cheese: Adds a salty, cheesy flavor to the ricotta layer.
• Eggs: These ensure the ricotta mixture stays smooth and cohesive.
• Salt & Pepper: The finishing touch!

Let’s Make White Lasagna!

1. Cook Noodles: Cook the lasagna noodles according to the package directions, drain them in cold water and set them aside.
2. Preheat Oven, Prepare Pan: Heat the oven to 375 degrees Fahrenheit and spray a 9X13 inch baking pan with cooking spray.
3. Sauté Vegetables and Sausage: In a large skillet, heat the olive oil over medium-high heat. Add in the onion and sausage and cook until the sausage is no longer pink.
4. Add Garlic and Spinach: Add in the garlic and spinach and continue cooking until the spinach is wilted. Remove the pan from heat.
5. Make the Roux: In a saucepan melt the butter and whisk in the flour to create a roux. Slowly whisk in the milk and whipping cream. Add in 1 ½ cups of the mozzarella cheese, Italian seasoning, and salt and pepper.
6. Combine: Pour the white sauce over the sausage and spinach and stir to combine.

Ricotta Layer

1. Cheese Mixture: In a large bowl, add the ricotta cheese, parmesan cheese, eggs, salt, and pepper.
2. Combine: Mix until smooth and combined.

To Assemble

1. Layer: To assemble the lasagna, start by spreading 1 cup of the meat sauce on the bottom of the baking dish. Then arrange the noodles in a single layer over the meat sauce. Spread 1/2 cup of the ricotta cheese on top of the noodles followed by shredded mozzarella cheese.
2. Repeat: Repeat the layers and then top with the remaining 1 cup of mozzarella cheese.
3. Bake: Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 20-25 minutes or until it is heated throughout and the cheese is bubbly. Let your white lasagna cool for 10 minutes before serving.

Try These Other Lasagna Recipes Next!

Dinner

The BEST Skillet Lasagna

40 mins

Dinner

Eggplant Lasagna

1 hr

Dinner

Zucchini Lasagna

1 hr

Dinner

Lasagna Roll Ups

16 hrs

Print

White Lasagna

This white lasagna recipe swaps out traditional marinara for a homemade alfredo sauce that’s too good to resist. Packed with tender spinach, ricotta cheese, and Italian sausage, each bite is a dream!

Course Dinner

Cuisine American, Italian American

Keyword alfredo lasagna, white lasagna, white sauce lasagna

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 people

Calories 865kcal

Author Alyssa Rivers

Ingredients

White Meat Sauce Layer

• 12 lasagna noodles
• 1 tablespoon olive oil
• 1 small onion, minced
• 1 pound Italian sausage
• 2 cloves garlic, minced
• 12 ounces fresh spinach
• ¼ cup butter
• 3 tablespoons flour
• 2 cups whole milk
• 1 cups heavy whipping cream
• 2 ½ cups mozzarella cheese, shredded and divided
• 2 tablespoons italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper

Ricotta Layer

• 2 cups ricotta cheese
• 1 cup parmesan cheese, shredded
• 2 eggs
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions

White Meat Sauce Layer

• Cook the lasagna noodles according to the package directions, drain them in cold water and set them aside.
• Heat the oven to 375 degrees fahrenheit and spray a 9X13 inch baking pan with cooking spray.
• In a large skillet, heat the olive oil over medium-high heat. Add in the onion and sausage and cook until the sausage is no longer pink.
• Add in the garlic and spinach and continue cooking until the spinach is wilted. Remove the pan from heat.
• In a saucepan melt the butter and whisk in the flour to create a roux. Slowly whisk in the milk and whipping cream. Add in 1 ½ cups of the mozzarella cheese, Italian seasoning, and salt and pepper.
• Pour the white sauce over the sausage and spinach and stir to combine.

Ricotta Layer

• In a large bowl, add the ricotta cheese, parmesan cheese, eggs, salt, and pepper.
• Mix until smooth and combined.

To Assemble

• To assemble the lasagna, start by spreading 1 cup of the meat sauce on the bottom of the baking dish. Arrange the noodles in a single layer over the meat sauce. Spread 1/2 cup of the ricotta cheese on top of the noodles followed by shredded mozzarella cheese.
• Repeat the layers and top with the remaining 1 cup of mozzarella cheese.
• Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 20-25 minutes or until it is heated throughout and the cheese is bubbly. Let it cool for 10 minutes before serving.

Video

Nutrition

Calories: 865kcal | Carbohydrates: 45g | Protein: 39g | Fat: 59g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 208mg | Sodium: 1597mg | Potassium: 761mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5394IU | Vitamin C: 15mg | Calcium: 644mg | Iron: 4mg

White Cheddar Mac and Cheese is super creamy and filled with rich, decadent flavor. This pasta recipe is the perfect comforting side dish for potlucks, holidays or even weeknight dinners!

If your family loves a good mac and cheese recipe like ours does, you’ll want to try our fall-inspired pumpkin mac and cheese, this spicy buffalo mac and cheese or this grown-up version lobster mac and cheese. They are all so different and SO tasty!

White Cheddar Mac and Cheese Recipe

This white cheddar mac and cheese might be even better than the original! It is filled with amazing creaminess and that delicious cheddar taste that we all love. Plus, you have the option to bake it in a dish topped with a buttery, seasoned bread crumb topping. This is the side dish my kids always request, and I’m quite happy to oblige. It’s so delicious, the whole family gets excited when this pasta dish is on the menu! 

It comes together easily with very little hands-on time, making it a great side or vegetarian main for weeknight dinners. It’s also great for potlucks and holidays like Easter, Thanksgiving and Christmas. It’s pure comfort food that you’re going to love!

Ingredients Needed

This white cheddar mac and cheese recipe is made with a combination of simple ingredients that come together for a cozy, comforting combination of wonderful flavor and texture. See the recipe card below for a list of exact ingredient measurements.

• Pasta: Elbow noodles are classic but we love using shell pasta because the cheesy sauce gets trapped in each shell for heavenly flavor in every bite.
• Butter: An essential ingredient for rich velvety macaroni and cheese. Use unsalted butter to control the amount of salt in the recipe.
• Flour: All-purpose flour will help to thicken the cheese sauce.
• Milk: We recommend using whole milk for creamy results.
• Heavy Whipping Cream: Used in addition to the whole milk for maximum creaminess and richness.
• Cheese: Sharp white cheddar cheese actually has the same flavor as regular sharp cheddar, it just hasn’t been died orange.
• Salt and Pepper: To enhance all of the delicious flavors.
• Seasonings: Add in a small amount of both garlic powder and onion powder for a boost of flavor!

Bread crumb topping for serving

• Italian Breadcrumbs: The contrasting texture of the crispy bread crumbs with the creamy macaroni is to die for!
• Butter: Melted butter mixed with the bread crumbs will help them get golden and crisp while baking.  
• Seasonings: A simple mix of dried parsley and dried oregano add color and a bit of extra flavor.
• Salt and Pepper: To taste!

How to Make White Mac and Cheese

Your family and friends will go wild for this dish! It’s easy and so tasty with the best creamy texture. Here’s how to make it:

1. Boil Pasta: Cook the pasta according to the package directions until it is just al dente. Drain the pasta and drizzle a small amount of oil over them, toss the oil in the noodles to keep them from sticking together and set aside.
2. Make the Sauce: In a large pot, melt the butter over medium heat. Whisk in the flour to create a roux. Gradually pour in the milk and heavy whipping cream. Continue to stir while bringing everything up to temp and thickening the sauce.
3. Stir in the Cheese and Seasonings: Add in the cheese, salt, pepper, garlic powder, onion powder, and cooked pasta. Stir to incorporate everything well and remove from heat.

For the Bread Crumb Topping

1. Prep: Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Mix Ingredients: In a bowl, mix together the breadcrumbs, melted butter, parsley, oregano, salt and pepper. Stir to mix well.
3. Toast: Spread the breadcrumb mixture evenly across the baking sheet and bake for 5-8 minutes or until the breadcrumbs are golden brown and crispy.
4. Serve: Serve the mac and cheese with the breadcrumbs sprinkled over the top, add more salt and pepper to taste and enjoy!

More Mac and Cheese Recipes

Macaroni and cheese is one of those classic recipes that’s loved by all! It’s so comforting and delicious! Be sure to add these other tried and true recipes to the dinner lineup soon:

Dinner

Cheesy Butternut Squash Pasta

45 mins

Air Fryer

Air Fryer Mac and Cheese Balls

4 hrs 36 mins

Easy Recipes

Slow Cooker Macaroni and Cheese

1 hr 40 mins

Dinner

Baked Macaroni and Cheese

45 mins

Print

White Cheddar Mac and Cheese

White Cheddar Mac and Cheese is super creamy and filled with rich, decadent flavor. This pasta recipe is the perfect comforting side dish for potlucks, holidays or even weeknight dinners!

Course Dinner

Cuisine American

Keyword white cheddar mac and cheese

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8 people

Calories 907kcal

Author Alyssa Rivers

Ingredients

• 16 ounces shell pasta
• ½ cup unsalted butter
• ½ cup all purpose flour
• 2 cups whole milk
• 2 cups heavy whipping cream
• 4 cups sharp white cheddar cheese, grated
• 1 teaspoon salt
• ½ teaspoon pepper, freshly ground
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Bread crumb topping for serving

• 1 cup italian breadcrumbs
• 3 tablespoons butter, melted
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

• Cook the pasta according to the package directions until it is just al dente. Drain the pasta and drizzle a small amount of oil over them, toss the oil in the noodles to keep them from sticking together and set aside.
• In a large pot, melt the butter over medium heat. Whisk in the flour to create a roux. Gradually pour in the milk and heavy whipping cream. Continue to stir while bringing everything up to temp and thickening the sauce.
• Add in the cheese, salt, pepper, garlic powder, onion powder, and cooked pasta. Stir to incorporate everything well and remove from heat.

For the bread crumb topping

• Preheat oven to 400 degrees fahrenheit. Line a baking sheet with parchment paper.
• In a bowl, mix together the breadcrumbs, melted butter, parsley, oregano, salt and pepper. Stir to mix well.
• Spread the breadcrumb mixture evenly across the baking sheet and bake for 5-8 minutes or until the breadcrumbs are golden brown and crispy.
• Serve the mac and cheese with the breadcrumbs sprinkled over the top, add more salt and pepper to taste and enjoy!

Nutrition

Calories: 907kcal | Carbohydrates: 65g | Protein: 27g | Fat: 60g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 939mg | Potassium: 374mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2059IU | Vitamin C: 1mg | Calcium: 564mg | Iron: 2mg