15 Cheesy Christmas Pasta Recipes That Comfort the Soul

Written by Camilla in Dinner

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A steaming pan of baked ziti is like a warm blanket on a cold night, settling you in before you even sit. You’ll find 15 cheesy pasta ideas that make holiday meals simple and satisfying, from skillet mac ’n’ cheese with crispy sage to stuffed shells with spinach and ricotta. Each recipe lists steps, ingredients, and quick tips so you can cook with confidence and serve comfort with little fuss.

Gooey Baked Ziti With Three Cheeses

Gooey Baked Ziti With Three Cheeses — warm, bubbly, and pure comfort in every cheesy forkful.

Ingredients:

  • 1 pound (450 g) ziti or penne pasta
  • 2 cups (about 16 oz / 450 g) ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 3 cups marinara sauce (store-bought or homemade)
  • 1/2 cup heavy cream or whole milk (optional, for extra creaminess)
  • 1 pound ground beef or Italian sausage (optional; can omit for vegetarian)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil (or 1 teaspoon fresh, chopped)
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons chopped fresh parsley or basil for garnish
  • Nonstick cooking spray or butter for the baking dish

How to Make:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Bring a large pot of salted water to a boil and cook the ziti 2 minutes less than package directions so it’s al dente. Drain and set aside.
  3. While pasta cooks, heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft, about 4 minutes.
  4. Add garlic and cook 30 seconds until fragrant. If using meat, add ground beef or sausage, break up, and cook until browned; drain excess fat.
  5. Stir in marinara sauce, oregano, basil, red pepper flakes (if using), and a pinch of salt and pepper. Simmer 3–5 minutes to meld flavors.
  6. In a bowl, combine ricotta, 1 cup mozzarella, 1/2 cup Parmesan, and the heavy cream or milk (if using). Season with a little salt and pepper and mix until smooth.
  7. Add drained pasta to the sauce in the skillet (or to a large mixing bowl) and toss to coat evenly.
  8. Fold about half of the ricotta mixture into the pasta so it’s well distributed but still chunky and creamy.
  9. Spoon half of the sauced pasta into the prepared baking dish. Dollop and gently spread the remaining ricotta mixture over the first layer.
  10. Top with the remaining pasta, then sprinkle with the remaining 1 cup mozzarella and 1/2 cup Parmesan.
  11. Cover with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes until cheese is bubbly and golden.
  12. Let the ziti rest 5 minutes, garnish with chopped parsley or basil, slice, and serve.

Enjoy this ooey-gooey, cheesy holiday classic that’s perfect for sharing and smiles all around!

Creamy Spinach and Ricotta Stuffed Shells

Creamy Spinach and Ricotta Stuffed Shells — dreamy, cheesy pasta pockets perfect for cozy holiday dinners.

Ingredients:

  • 20–24 jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 10 oz (about 280 g) fresh spinach (or 1 10-oz package frozen spinach, thawed and squeezed dry)
  • 15 oz (425 g) ricotta cheese
  • 1 cup shredded mozzarella, plus 1/2 cup for topping
  • 1/2 cup grated Parmesan cheese, divided
  • 1 large egg
  • 1/4 teaspoon nutmeg (optional)
  • Salt and black pepper to taste
  • 3 cups marinara sauce (store-bought or homemade)
  • 2 tablespoons chopped fresh basil or 1 teaspoon dried basil (optional)
  • Fresh parsley, chopped, for garnish

How to Make:

  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo shells in salted boiling water according to package directions until al dente; drain and set aside to cool slightly so they’re easy to handle.
  3. Heat olive oil in a skillet over medium heat, add the chopped onion and cook until soft, about 4–5 minutes.
  4. Add the garlic and cook 30 seconds until fragrant, then add the fresh spinach a handful at a time until wilted (or stir in the thawed, drained frozen spinach); remove from heat and let cool a bit.
  5. In a large bowl, combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, the egg, nutmeg (if using), chopped basil (if using), and the cooled spinach-onion mixture; season well with salt and pepper.
  6. Spread about 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish to prevent sticking.
  7. Spoon the ricotta-spinach filling into each shell (about 1–2 tablespoons per shell) and place filled shells seam-side up in the prepared dish.
  8. Pour the remaining marinara sauce evenly over the filled shells, then sprinkle the top with the remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan.
  9. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake 10–12 more minutes until bubbly and the cheese is lightly golden.
  10. Let the shells rest 5 minutes before serving, garnish with chopped parsley, and add extra cracked black pepper if desired.

Enjoy these warm, cheesy shells — they’re comfort on a fork and a holiday crowd-pleaser!

Skillet Mac ’N’ Cheese With Crispy Sage

A golden, creamy mac ’n’ cheese finished with crunchy, buttery sage for a festive twist.

Ingredients:

  • 8 oz elbow macaroni (about 2 cups)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 3/4 cups milk (whole milk preferred)
  • 1/2 cup chicken or vegetable broth
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Gruyère (or Swiss)
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon Dijon mustard (optional)
  • Salt and freshly ground black pepper, to taste
  • 10–12 fresh sage leaves
  • 1 tablespoon butter (for sage)
  • 1/4 cup panko breadcrumbs (optional, for extra crunch)
  • Pinch of red pepper flakes or a pinch of nutmeg (optional)

How to Make:

  1. Bring a large pot of salted water to a boil and cook the macaroni until just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside.
  2. Heat 2 tablespoons butter and 2 tablespoons olive oil in a large ovenproof skillet over medium heat.
  3. Add the chopped onion and cook until soft and translucent, about 4–5 minutes. Stir in the garlic and cook 30 seconds more.
  4. Sprinkle the flour over the onion mixture and stir for 1 minute to cook the raw flour taste.
  5. Gradually whisk in the milk and broth until smooth. Cook, stirring, until the sauce thickens slightly, about 3–4 minutes.
  6. Reduce heat to low and stir in the cheddar, Gruyère, and Parmesan until melted and smooth. Add Dijon if using. Season with salt, pepper, and optional red pepper flakes or nutmeg to taste.
  7. Fold the drained macaroni into the cheese sauce, stirring to coat evenly.
  8. In a small skillet, melt 1 tablespoon butter over medium heat. Add the sage leaves and fry until crisp, about 30–60 seconds per side. Transfer to a paper towel to drain.
  9. If using panko, sprinkle it over the mac ’n’ cheese and, if your skillet is ovenproof, place under a hot broiler for 1–2 minutes until the crumbs are golden; otherwise, toast the panko separately in a small pan and sprinkle on top.
  10. Top the mac ’n’ cheese with the crispy sage leaves and a final grate of Parmesan. Adjust seasoning if needed.

Serve warm and enjoy that creamy, cheesy comfort with a delightful crispy sage finish!

Baked Rigatoni With Sausage and Mozzarella

A cozy, cheesy baked rigatoni loaded with sausage and melty mozzarella — perfect for a festive family dinner.

Ingredients:

  • 1 pound rigatoni pasta
  • 1 pound Italian sausage (mild or spicy), casings removed
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (24-ounce) jar marinara sauce (or homemade)
  • 1 (15-ounce) can crushed tomatoes (optional for saucier bake)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1 1/2 cups shredded mozzarella, plus extra for topping
  • 1/2 cup grated Parmesan or Pecorino Romano
  • 1/2 cup ricotta (optional, for creaminess)
  • 2 tablespoons olive oil
  • Fresh basil or parsley, chopped, for garnish

How to Make:

  1. Preheat the oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil and cook rigatoni until very al dente (about 1–2 minutes less than package instructions). Drain and set aside.
  3. While pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 4 minutes.
  4. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 6–8 minutes.
  5. Stir in the garlic and cook 30 seconds until fragrant.
  6. Pour in the marinara and crushed tomatoes (if using). Add oregano, red pepper flakes, salt and pepper. Simmer 5–7 minutes to blend flavors.
  7. In a large bowl, combine the drained rigatoni, sausage tomato sauce, ricotta (if using), 1 1/2 cups mozzarella, and half the Parmesan. Toss until evenly coated.
  8. Spoon the pasta mixture into a lightly oiled 9×13-inch baking dish, pressing gently to pack.
  9. Sprinkle remaining mozzarella and Parmesan evenly over the top.
  10. Bake uncovered for 20–25 minutes, until cheese is bubbly and golden.
  11. If you want a browned top, broil 1–2 minutes more, watching closely.
  12. Let the baked rigatoni rest 5–10 minutes before serving, then garnish with chopped basil or parsley.

Serve hot and enjoy a cheesy, comforting slice of holiday goodness!

Lemon-Basil Ricotta Pasta for Winter Nights

Bright, cozy pasta that tastes like sunshine on a chilly night.

Ingredients:

  • 12 oz pasta (penne, farfalle, or spaghetti)
  • 1 1/2 cups whole-milk ricotta
  • Zest and juice of 1 large lemon (about 2 tbsp juice)
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 cup packed fresh basil leaves, thinly sliced (chiffonade)
  • 1/2 cup grated Parmesan (plus extra for serving)
  • 1/4 cup pasta cooking water (reserve more as needed)
  • Salt and freshly ground black pepper, to taste
  • Optional: red pepper flakes for a little heat
  • Optional: toasted pine nuts or chopped walnuts for crunch

How to Make:

  1. Bring a large pot of salted water to a boil and cook the pasta until just al dente. Reserve 1 cup pasta water, then drain.
  2. While the pasta cooks, whisk ricotta, lemon zest, lemon juice, olive oil, minced garlic, and 1/4 cup reserved pasta water in a bowl until smooth and slightly loose. Season with salt and pepper.
  3. Return the drained pasta to the warm pot off the heat. Add the ricotta-lemon sauce and toss to coat, adding a splash more pasta water if it feels too thick.
  4. Stir in the grated Parmesan and most of the sliced basil, tossing until glossy and well combined. Adjust seasoning with salt, pepper, and more lemon juice if desired.
  5. Plate the pasta and finish with remaining basil, a sprinkle of Parmesan, and red pepper flakes or toasted nuts if using.
  6. Serve immediately for the creamiest texture.

Enjoy a warm, bright bowl that turns winter nights into something fresh and comforting.

One-Pot Parmesan Garlic Noodles

Bright, buttery, garlicky noodles ready in one pan — comfort in every twirl.

Ingredients:

  • 8 oz (about 225 g) spaghetti or linguine
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 1/2 cups low-sodium chicken or vegetable broth
  • 1 cup whole milk (or half-and-half for richer)
  • 1 cup freshly grated Parmesan cheese, plus extra for serving
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons chopped fresh parsley (optional, for garnish)
  • Zest of 1 lemon (optional, for brightness)

How to Make:

  1. Break the pasta in half if needed so it fits in your pan.
  2. In a large skillet or shallow saucepan over medium heat, melt the butter with the olive oil.
  3. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn’t burn.
  4. Pour in the broth and milk and bring the mixture to a gentle simmer.
  5. Add the pasta in an even layer and press it down so it’s mostly submerged.
  6. Simmer uncovered, stirring and turning the pasta every 2–3 minutes so it cooks evenly, about 8–10 minutes total, until al dente and liquid is mostly absorbed.
  7. Remove from heat and immediately stir in the grated Parmesan until melted and the sauce is creamy.
  8. Season with salt, pepper, and red pepper flakes if using; stir in lemon zest for a bright touch.
  9. Sprinkle with chopped parsley and extra Parmesan before serving.

Dive in and enjoy those silky, cheesy noodles — perfect for a cozy holiday bite!

Lobster Mac ’N’ Cheese With Gruyère

Butternut Squash and Fontina Pasta Bake

A cozy, cheesy autumn-meets-Christmas pasta bake that’s creamy, slightly sweet, and perfect for holiday dinners.

Ingredients:

  • 12 oz (340 g) pasta (penne, rigatoni, or cavatappi)
  • 1 small butternut squash (about 2–3 cups diced) or 12–16 oz pre-cut cubes
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1 cup grated Fontina cheese (plus 1/2 cup for topping)
  • 1 cup shredded mozzarella (or use extra Fontina)
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 cup grated Parmesan (plus extra for serving)
  • 1/4 cup chopped fresh sage or 2 tablespoons chopped fresh thyme (optional)
  • 1/2 cup panko breadcrumbs (optional, for crunchy topping)
  • 1 tablespoon melted butter (for breadcrumbs, optional)

How to Make:

  1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar.
  2. Toss the diced butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes until tender and lightly browned; set aside.
  3. Cook the pasta in salted boiling water until just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside.
  4. In a large skillet, melt 2 tablespoons butter over medium heat. Add the chopped onion and cook 4–5 minutes until soft. Stir in minced garlic and cook 30 seconds until fragrant.
  5. Sprinkle the flour over the onion mixture and cook 1 minute, stirring, to make a roux.
  6. Gradually whisk in the milk and cream until smooth. Simmer gently 3–5 minutes until the sauce thickens.
  7. Stir in 1 cup Fontina, 1 cup mozzarella, Parmesan, nutmeg, smoked paprika (if using), salt, and pepper. Stir until the cheese melts and the sauce is smooth.
  8. Add the roasted squash, cooked pasta, and chopped sage or thyme to the sauce. Gently toss to combine, adjusting seasoning to taste.
  9. Pour the pasta mixture into the prepared baking dish. Sprinkle the reserved 1/2 cup Fontina and extra Parmesan on top.
  10. If using breadcrumbs, toss panko with 1 tablespoon melted butter and sprinkle over the cheese layer for a golden crust.
  11. Bake uncovered 20–25 minutes until bubbly and golden on top. If you like extra browning, broil 1–2 minutes, watching closely.
  12. Let the bake rest 5 minutes before serving to set.

Dig in and enjoy a warm, cheesy slice of holiday comfort!

White Cheddar and Broccoli Casserole Pasta

A cozy, creamy casserole that turns simple pasta and broccoli into a cheesy holiday hug.

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Ingredients:

  • 12 oz pasta (elbow, shells, or small penne)
  • 4 cups fresh broccoli florets (or 1 12-oz bag frozen, thawed)
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups milk (whole or 2%)
  • 1 cup heavy cream (or use all milk for a lighter version)
  • 2 cups shredded white cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp Dijon mustard (optional, but great for depth)
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup panko breadcrumbs (or plain breadcrumbs)
  • 2 tbsp melted butter (for breadcrumbs)
  • 2 tbsp chopped fresh parsley (optional, for garnish)

How to Make:

  1. Preheat your oven to 375°F (190°C).
  2. Cook the pasta in salted boiling water until just al dente, 1–2 minutes shy of package directions; drain and set aside.
  3. If using fresh broccoli, steam or blanch florets in boiling water for 2–3 minutes until bright green and just tender; drain and set aside.
  4. In a medium saucepan over medium heat, melt 3 tbsp butter. Whisk in the flour and cook 1 minute to make a roux.
  5. Slowly whisk in the milk and cream until smooth. Cook, whisking, until the sauce thickens slightly, about 3–5 minutes.
  6. Stir in 1 1/2 cups of the shredded white cheddar, Parmesan, Dijon (if using), garlic powder, and salt and pepper to taste. Stir until cheese melts and sauce is creamy.
  7. Combine the cooked pasta and broccoli in a large mixing bowl or the baking dish. Pour the cheese sauce over and toss gently to coat evenly.
  8. Transfer the mixture to a greased 9×13-inch baking dish (or equivalent). Sprinkle the remaining 1/2 cup cheddar over the top.
  9. Mix panko breadcrumbs with 2 tbsp melted butter and sprinkle evenly over the cheese layer.
  10. Bake uncovered for 20–25 minutes, until bubbly and the top is golden brown.
  11. Let the casserole rest 5 minutes before serving. Sprinkle with chopped parsley if using.

Serve warm and enjoy a plate of creamy, cheesy comfort perfect for holiday gatherings!

Truffle Mushroom Fettuccine With Pecorino

A decadent, silky fettuccine that marries earthy mushrooms, fragrant truffle oil, and sharp Pecorino for a luxe holiday pasta.

Ingredients:

  • 12 oz (340 g) fettuccine
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 small shallot, finely chopped
  • 3 cloves garlic, minced
  • 12 oz (340 g) mixed mushrooms (cremini, shiitake, or porcini), sliced
  • 1/4 cup dry white wine (optional)
  • 1 cup heavy cream
  • 1/2 cup freshly grated Pecorino Romano (plus extra for serving)
  • 1–2 tsp truffle oil (to taste)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh parsley
  • Zest of 1 lemon (optional, for brightness)

How to Make:

  1. Bring a large pot of salted water to a boil and cook the fettuccine until al dente; reserve 1 cup pasta water and drain.
  2. While the pasta cooks, heat olive oil and butter in a large skillet over medium heat.
  3. Add shallot and sauté 1–2 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
  4. Add the sliced mushrooms, season with salt and pepper, and sauté 6–8 minutes until browned and liquid has mostly evaporated.
  5. If using, pour in the white wine and simmer 1–2 minutes to reduce.
  6. Lower heat, stir in the heavy cream and bring to a gentle simmer for 2–3 minutes until slightly thickened.
  7. Remove skillet from heat and stir in the grated Pecorino until melted and smooth; add a splash of reserved pasta water if the sauce seems too thick.
  8. Add the drained fettuccine to the skillet and toss to coat, adding more pasta water as needed to achieve a silky sauce.
  9. Drizzle in truffle oil a little at a time, tasting to reach your preferred intensity; adjust salt and pepper.
  10. Stir in chopped parsley and lemon zest if using, then plate and finish with extra Pecorino and a crack of black pepper.

Enjoy a rich, cozy bite that feels like a festive hug on a fork!

Creamy Pesto Tortellini With Cherry Tomatoes

Creamy Pesto Tortellini With Cherry Tomatoes — a cozy, cheesy pasta that comes together in minutes and tastes like a hug.

Ingredients:

  • 1 lb (450 g) cheese tortellini (fresh or refrigerated)
  • 1 cup cherry tomatoes, halved
  • 1 cup heavy cream
  • 1/2 cup prepared basil pesto (store-bought or homemade)
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh basil (optional, for garnish)
  • Pinch of red pepper flakes (optional)

How to Make:

  1. Bring a large pot of salted water to a boil and cook the tortellini according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté 30–60 seconds until fragrant, not brown.
  3. Add the cherry tomatoes to the skillet and cook 2–3 minutes, stirring occasionally, until they begin to soften and release juices.
  4. Pour in the heavy cream and bring to a gentle simmer. Stir in the pesto until fully combined and smooth.
  5. Add the grated Parmesan and stir until melted. If the sauce looks too thick, loosen with a few tablespoons of the reserved pasta water until you reach your desired consistency.
  6. Toss the drained tortellini into the sauce, coating the pasta evenly. Cook 1–2 minutes more so everything melds together. Taste and season with salt, pepper, and red pepper flakes if using.
  7. Remove from heat, garnish with chopped fresh basil and extra Parmesan, and serve immediately.

Enjoy a warm, cheesy bite — creamy pesto tortellini never disappoints!

Smoky Bacon and Gouda Penne

Smoky Bacon and Gouda Penne — a cozy, festive twist on creamy pasta with a smoky, cheesy hug in every bite.

Ingredients:

  • 12 oz penne pasta
  • 6 slices thick-cut bacon, chopped
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup smoked Gouda, shredded
  • 1/2 cup Parmesan, grated
  • 1 cup heavy cream
  • 1/2 cup reserved pasta cooking water
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • Salt and black pepper, to taste
  • 2 tbsp chopped fresh parsley (optional)
  • Red pepper flakes, for a little heat (optional)

How to Make:

  1. Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions; reserve 1/2 cup pasta water, then drain.
  2. While the pasta cooks, heat a large skillet over medium heat and add the chopped bacon; cook until crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
  3. Add the olive oil and butter to the skillet with the bacon fat. Stir in the diced onion and cook until soft and translucent, about 4 minutes.
  4. Add the minced garlic and smoked paprika; cook 30–60 seconds until fragrant.
  5. Pour in the heavy cream and bring to a gentle simmer, stirring to combine and scrape up any browned bits.
  6. Reduce heat to low and stir in the shredded smoked Gouda and Parmesan until melted and smooth. If the sauce is too thick, loosen it with some reserved pasta water, a little at a time.
  7. Season the sauce with salt and black pepper to taste, then fold the cooked penne and crispy bacon into the sauce until evenly coated and heated through.
  8. Finish with chopped parsley and a sprinkle of red pepper flakes if using. Serve immediately.

Dig in and enjoy this smoky, cheesy penne that’s perfect for cozy holiday nights!

Roasted Brussels Sprouts and Goat Cheese Pasta

Bright, cozy pasta tossed with caramelized roasted Brussels sprouts and tangy goat cheese — perfect for a festive weeknight.

Ingredients:

  • 12 oz pasta (penne, farfalle, or rigatoni)
  • 1 lb Brussels sprouts, trimmed and halved
  • 3 tbsp olive oil, divided
  • Salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1/4 tsp red pepper flakes (optional)
  • 4 oz goat cheese, crumbled
  • 1/4 cup grated Parmesan cheese
  • Zest and juice of 1 lemon
  • 1/4 cup toasted walnuts or pecans, roughly chopped (optional)
  • 2 tbsp chopped fresh parsley (or basil)
  • 2–3 tbsp reserved pasta cooking water

How to Make:

  1. Preheat the oven to 425°F (220°C).
  2. Toss halved Brussels sprouts with 2 tbsp olive oil, salt, and pepper on a baking sheet.
  3. Roast sprouts for 18–22 minutes, turning once, until golden and tender.
  4. While sprouts roast, cook the pasta in salted boiling water according to package directions until al dente; reserve 2–3 tbsp cooking water and drain.
  5. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat.
  6. Add minced garlic and red pepper flakes, cook 30–60 seconds until fragrant.
  7. Add the roasted Brussels sprouts to the skillet and toss to combine with the garlic.
  8. Add cooked pasta to the skillet, crumbled goat cheese, Parmesan, lemon zest, and lemon juice.
  9. Toss everything together, adding reserved pasta water a tablespoon at a time until you reach a creamy coating.
  10. Stir in toasted nuts (if using) and chopped parsley; taste and adjust seasoning.
  11. Serve hot with an extra sprinkle of Parmesan and a little more lemon if you like.

Enjoy a warm, tangy, and slightly crunchy pasta that brings holiday flavors to your table!

Baked Pasta With Cranberry, Brie, and Walnuts

A warm, festive bake that layers creamy Brie, tart cranberries, crunchy walnuts, and pasta for a cozy holiday centerpiece.

Ingredients:

  • 12 oz (about 340 g) short pasta (penne, rigatoni, or ziti)
  • 8 oz (225 g) Brie cheese, rind removed and cut into slices or chunks
  • 1 cup fresh or frozen cranberries (or 3/4 cup dried cranberries)
  • 3/4 cup walnuts, roughly chopped
  • 2 cups shredded mozzarella (or mild cheddar)
  • 1 cup heavy cream (or half-and-half)
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan (optional, for topping)
  • 1 tablespoon olive oil

How to Make:

  1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little butter or oil.
  2. Cook the pasta in salted boiling water until just al dente according to package directions; drain and set aside.
  3. While pasta cooks, heat olive oil and butter in a skillet over medium heat. Sauté the chopped onion until soft, about 4–5 minutes.
  4. Add the garlic and thyme to the skillet and cook 30 seconds until fragrant.
  5. Pour in the heavy cream, stir, and let it warm for 1–2 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  6. Stir in the shredded mozzarella until mostly melted into a smooth, slightly thickened sauce.
  7. In a large bowl, combine the drained pasta, cream-cheese sauce, half the Brie pieces, the cranberries (reserve a few for garnish if you like), and most of the chopped walnuts; toss gently to combine.
  8. Transfer the pasta mixture to the prepared baking dish. Arrange the remaining Brie pieces on top and sprinkle with the grated Parmesan and remaining walnuts.
  9. Bake uncovered for 15–20 minutes, until the top is bubbly and golden and the Brie is melty.
  10. Let the dish rest 5 minutes before serving. Taste and adjust salt and pepper if needed.

Enjoy a slice of festive comfort — creamy, tangy, and perfectly nutty!

Individual Skillet Four-Cheese Lasagna

Individual Skillet Four-Cheese Lasagna: A cozy, cheesy lasagna made for one — crispy edges, oozy center, and zero fuss.

Ingredients:

  • 1 small (6–8 oz) boneless chicken breast or 4–6 oz Italian sausage (optional; omit for vegetarian)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 small shallot or 1/4 small onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 cup marinara sauce (store-bought or homemade)
  • 2–3 no-boil lasagna noodles, broken to fit the skillet (or fresh pasta sheets, cut to size)
  • 2 tablespoons ricotta cheese
  • 2 tablespoons shredded mozzarella cheese
  • 2 tablespoons shredded provolone or fontina cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon Italian seasoning or dried basil
  • Pinch of red pepper flakes (optional)
  • Fresh basil or parsley for garnish
  • Nonstick spray or extra olive oil for skillet

How to Make:

  1. Heat oven to 375°F (190°C) or get ready to cover the skillet on medium heat if finishing on the stove.
  2. Season chicken or sausage with salt and pepper; heat olive oil in a small ovenproof skillet over medium heat and cook until done, then remove and slice or crumble. Leave a little oil in the pan.
  3. Add shallot and garlic to the skillet; sauté 1–2 minutes until fragrant.
  4. Pour in marinara and Italian seasoning; simmer 1–2 minutes to meld flavors. Taste and adjust salt/pepper.
  5. Arrange a layer of broken lasagna noodle pieces over the sauce in the skillet.
  6. Dollop half the ricotta over the noodles, sprinkle with a mix of mozzarella and provolone, then add a bit of Parmesan and a few pieces of the cooked chicken or sausage.
  7. Repeat with another noodle layer, remaining ricotta and shredded cheeses, finishing with Parmesan on top and a pinch of red pepper flakes if using.
  8. Cover skillet and bake in the oven 12–15 minutes, until cheese is melted and edges are bubbly and crisp; or cover and simmer gently on low for 10–12 minutes until cooked through.
  9. Let rest 2 minutes, garnish with fresh basil or parsley, slice or scoop and serve straight from the skillet.

Enjoy your personal-size, ooey-gooey lasagna — perfect for a cozy solo holiday meal!

Conclusion

You’ve got a dozen cozy, cheesy pasta ideas to try this season. Pick a recipe that fits your time and guests, gather the key cheeses and fresh herbs, and follow the steps closely. Prep ingredients first, cook pasta al dente, finish with a quick broil for a golden top when needed. Serve with crusty bread and a simple salad. Let these dishes be a warm blanket for your table.

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