Oven Baked White Lasagna Soup Pasta

This oven-baked white lasagna soup pasta is an easy, creamy comfort-food dinner made with just four simple ingredients. Featuring tender pasta, rich Alfredo sauce, creamy ricotta, and golden melted mozzarella, this no-boil pasta bake delivers all the cozy flavors of white lasagna without complicated layering or long prep time.

Perfect for busy weeknights, family dinners, potlucks, or chilly evenings, this creamy white pasta casserole comes together in one baking dish and serves six generous portions. The pasta bakes directly in the sauce, creating a scoopable, cheesy dish with pockets of ricotta in every bite.

Why You’ll Love This White Lasagna Pasta Bake

• Made with only 4 simple ingredients
• No need to boil the pasta first
• Creamy, cheesy, and family-friendly
• Easy oven-baked dinner for busy weeknights
• Great for meal prep and leftovers
• Can be customized with chicken, spinach, broccoli, or other vegetables

Ingredients

• 12 ounces uncooked short pasta, such as rotini, penne, or mini shells
• 4 cups jarred Alfredo sauce or white pasta sauce
• 15 ounces ricotta cheese, whole milk or part-skim
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine the uncooked pasta and Alfredo sauce. Stir until all of the pasta is coated in sauce. The mixture should look very saucy, as the pasta will absorb some of the sauce while baking.
3. Pour the pasta and sauce mixture into the prepared baking dish. Spread it evenly so the sauce surrounds the pasta.
4. Spoon dollops of ricotta cheese across the top of the pasta. Gently swirl a few spoonfuls into the sauce, leaving some visible on top for creamy pockets throughout the casserole.
5. Sprinkle the shredded mozzarella evenly over the dish.
6. Cover tightly with aluminum foil and bake for 25 to 30 minutes, until the pasta is mostly tender and the sauce is hot around the edges.
7. Remove the foil and bake uncovered for another 10 to 15 minutes, until the mozzarella is melted, bubbly, and lightly golden.
8. Let the white lasagna soup pasta rest for 8 to 10 minutes before serving. This allows the sauce to thicken slightly while keeping the dish creamy and scoopable.
9. Serve warm with garlic bread, a green salad, steamed broccoli, or roasted vegetables.

Recipe Benefits

This easy white lasagna pasta recipe is a practical dinner option when you want something filling without spending a long time in the kitchen. Using jarred Alfredo sauce saves preparation time, while baking the pasta directly in the sauce reduces dishes and eliminates the need for a separate pot of boiling water.

Ricotta and mozzarella create a rich, satisfying texture, while short pasta shapes hold onto the creamy sauce. It is also a flexible recipe that can be adapted with cooked chicken, ground turkey, spinach, peas, or broccoli for a more complete meal.

Variations and Tips

For a chicken white lasagna pasta bake, stir in cooked shredded chicken before baking. You can also add thawed and well-drained spinach, peas, or finely chopped steamed broccoli for extra vegetables.

For a lighter version, use part-skim ricotta, reduced-fat mozzarella, and a lighter Alfredo sauce. If the sauce seems too thick, add a small splash of low-sodium chicken broth or milk before baking.

To prepare ahead, assemble the casserole, cover it, and refrigerate for up to 24 hours. When baking from cold, add approximately 10 extra minutes to the covered baking time. Store leftovers in an airtight container in the refrigerator and reheat until hot throughout.

This creamy oven-baked white lasagna soup pasta is a simple, comforting dinner that brings classic Italian-inspired flavors to the table with minimal effort.