8 pasta recipes for fall, from baked ravioli to fried mac and cheese bites

When the evenings get cold, pasta night tends to move from quick tosses toward things that bubble in a baking dish or simmer in a deep skillet. These 8 cover both: two baked dishes built on store-bought tortellini and frozen ravioli, two creamy one-skillet orzo dinners, a stovetop mac and cheese, a tortellini soup, and a tuna noodle casserole.

The fried mac and cheese bites are the outlier, a project that sets in the fridge for a few hours and works best for a weekend or a game day. Everything else is on the table in about an hour or less.

Baked tortellini with meat sauce

Browned ground beef goes straight into a 9×13 dish with a jar of marinara, garlic powder, Italian seasoning, and pepper, and the refrigerated cheese tortellini is stirred in uncooked. The dish bakes covered so the steam cooks the pasta, then the foil comes off for a layer of mozzarella to melt and brown. It takes 50 minutes and serves six, and it can be assembled a day ahead and baked cold with a few extra minutes in the oven.

Get the recipe: Baked tortellini with meat sauce

Creamy chicken orzo pasta

Bite-size chicken, onion, and celery cook in butter in a deep skillet, then garlic and a spoonful of flour go in before the chicken broth and whole milk. The dry orzo, frozen mixed vegetables, and chopped spinach simmer right in that liquid for 8 to 10 minutes, and Parmesan and lemon juice are stirred in off the heat. The sauce looks thin at first and thickens as it sits. It serves six in 35 minutes.

Get the recipe: Creamy chicken orzo pasta

Baked ravioli with frozen ravioli

Frozen cheese ravioli goes into the dish straight from the bag, layered with marinara, mozzarella, Parmesan, dried basil, oregano, and an optional pinch of red pepper flakes, then layered again. It bakes covered for 30 minutes and uncovered for 15 more until the cheese bubbles. The recipe serves eight in an hour, and portions can be frozen for up to two months.

Get the recipe: Baked ravioli with frozen ravioli

Fried Mac and cheese bites

Elbow macaroni gets stirred into a cheddar sauce seasoned with onion powder, garlic powder, and paprika, then spread in a pan and chilled for at least four hours until firm. The set mac and cheese is cut into 36 squares, breaded in flour, egg, and panko, and fried in batches for 2 to 3 minutes until golden. The chilling step is why the total time runs past four and a half hours, and it can be done the day before.

Get the recipe: Fried Mac and cheese bites

Creamy salmon orzo

Onion and garlic soften in butter, flour goes in, and then chicken broth and whole milk are whisked in with the dry orzo, frozen peas, and chopped asparagus. Everything simmers together for 5 to 7 minutes, then the skillet comes off the heat for Parmesan, already-cooked flaked salmon, and lemon juice. It is a 20-minute dinner for five, and it is a good use for leftover salmon.

Get the recipe: Creamy salmon orzo

Mac and cheese with cream cheese

The sauce starts with a butter and flour roux whisked into whole milk with Dijon mustard, salt, and pepper. Cubes of cream cheese melt in first, then sharp cheddar and mozzarella go in a handful at a time, and a splash of the reserved pasta water loosens it if it gets too thick. It is a stovetop recipe that takes 25 minutes and serves eight, and the card recommends shredding the cheese from a block so the sauce stays smooth.

Get the recipe: Mac and cheese with cream cheese

Chicken tortellini soup

Onion, carrots, celery, and garlic cook in butter with Worcestershire sauce, Italian seasoning, and red pepper flakes before eight cups of chicken broth go in to simmer. Shredded cooked chicken or rotisserie chicken and a package of refrigerated cheese tortellini are added for the last few minutes. The pot serves eight in 40 minutes, and for freezing, the card says to leave the tortellini out and cook it fresh when reheating.

Get the recipe: Chicken tortellini soup

Easy tuna noodle casserole

Wide egg noodles are mixed with four cans of drained tuna, frozen peas, cheddar, and a white sauce made from butter, flour, and whole milk. The dish gets more cheddar and buttered panko on top and bakes at 400 for 15 to 20 minutes until golden. It serves eight in 55 minutes and keeps in the freezer for up to three months.

Get the recipe: Easy tuna noodle casserole