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55 of Nonna’s Favorite Casseroles

Gooey lasagnas, bubbly bakes, saucy stuffed shells—these Italian recipes are as down-home delicious as they come.

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Favorite Baked Spaghetti

This baked spaghetti is my grandchildren’s most-loved dish. It feels like such a special dinner and is so cozy for winter. —Louise Miller, Westminster, Maryland

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Beefy Eggplant Parmigiana

I developed this recipe one summer when my husband planted eggplant and tomatoes. I was thrilled when this special casserole won high honors at a national beef contest.—Celeste Copper, Baton Rouge, Louisiana
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Homemade Manicotti

These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. —Sue Ann Bunt, Painted Post, New York
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Lasagna Rolls

My Italian lasagna roll-ups are not complicated; they require only basic ingredients to assemble. Prepared spaghetti sauce helps me save time and get dinner on the table sooner. —Mary Lee Thomas, Logansport, Indiana
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Provolone Ziti Bake

As easy as it is filling and delicious, this Italian meal appeals to everyone—and they won’t even miss the meat. Serve with salad and hot French bread, and watch it disappear. —Vicky Palmer, Albuquerque, New Mexico
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Italian Mushroom Meat Loaf

Healthful oats and flaxseed amp up the nutrition in this tasty meat loaf. —Kylie Werning, Candler, North Carolina
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Chicken Garden Medley

After my family sampled this dish at a friend's house, it quickly became a favorite—especially with our teenage daughters, who request it at least once a week! —Dohreen Winkler, Howell, Michigan
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Ziti Bake

Many of my casserole recipes have been frowned upon by my children, but they give a cheer when they hear we’re having baked ziti for supper. I’ve tried to incorporate more meatless meals into our menus, which is how this baked ziti without meat got started. No one misses the meat in this one. Even the leftovers are well-liked.—Charity Burkholder, Pittsboro, Indiana
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White Seafood Lasagna

We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty “jewel” from the sea. —Joe Colamonico, North Charleston, South Carolina
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Sausage Manicotti

This classic Italian entree comes together in a snap but tastes as if it took hours. It's so tasty and easy to fix. My family always enjoys it. —Carolyn Henderson, Maple Plain, Minnesota
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Mushroom Penne Bake

This is an easy, hearty and delicious meal for a chilly evening! Its cheesy goodness will have you going in for seconds. Serve with salad and garlic bread. —Sue Aschemeier, Defiance, Ohio
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Creamy Chicken Lasagna Roll-Ups

I love to experiment with new pasta dishes, and these chicken lasagna roll-ups are my favorite. Ingredients I had on hand and frozen sauce led to these tasty lasagna-flavored chicken roll-ups. —Cyndy Gerken, Naples, Florida
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Sausage Florentine Shepherd’s Pie

In this Italian take on traditional shepherd’s pie, sausage takes the place of ground beef (or lamb), and spinach replaces the green veggies. Zesty tomatoes, Italian cheese blend and garlicky mashed potatoes make this dish incredibly long on flavor, even though the ingredient list is short. —Leah Lyon, Ada, Oklahoma
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Italian Hot Dish

My husband had a poor perception of healthy food until he tried this beefy casserole. The combination of pasta, oregano, mushrooms and green peppers makes it a favorite healthy pasta recipe in our house. —Theresa Smith, Sheboygan, Wisconsin
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Italian Spiral Meat Loaf

Take a classic comfort food to delicious new heights with this impressive recipe. Sausage, pizza sauce and mozzarella give Italian meatloaf roll extra personality. —Megan Krumm, Schererville, Indiana
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Three-Cheese Jumbo Shells

I love cooking, but I'm not into fancy gourmet foods. I think it's more challenging to make delicious, down-home foods like this beefy casserole with ingredients easily found in the refrigerator and on my pantry shelves. —Marjorie Carey, Alamosa, Colorado
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Bruschetta Chicken

We enjoy serving this tasty chicken bruschetta to both family and to company. It just might become your new favorite way to use up summer tomatoes and basil. —Carolin Cattoi-Demkiw, Lethbridge, Alberta
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Eggplant Rollatini

Want to learn how to cook eggplant? Here's where to start. These authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request this recipe time and again. —Nancy Sousley, Lafayette, Indiana
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Baked Spaghetti

Every time that I make this cheesy baked spaghetti, I get requests for the recipe. It puts a different spin on pasta and is great for any meal. The leftovers, if there are any, also freeze well for a quick dinner later in the week. —Ruth Koberna, Brecksville, Ohio
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Ravioli Lasagna

When you taste this casserole, you'll think it came from a complicated, from-scratch recipe. Really, though, it starts with frozen ravioli and has only three other ingredients. —Patricia Smith, Asheboro, North Carolina
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Portobello Polenta Stacks

My friends and I have recently started growing portobello mushrooms from kits we found at a farmers market. We love to try new recipes—like this one—with our harvest. —Breanne Heath, Chicago, Illinois
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Perfect Four-Cheese Lasagna

Lasagna is one of my favorites, and this is the recipe I’ve been making since I was a teenager. It’s a tantalizing combo of pasta, meat sauce, cheese and more cheese that really lives up to its name! —Lauren Delaney-Wallace, Glen Carbon, Illinois
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Crouton Tomato Casserole

This old-fashioned side uses lots of delicious tomatoes and seasonings that give it an Italian twist. Every time I serve it, someone asks for the recipe. —Norma Nelson, Punta Gorda, Florida
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Italian Sausage Rigatoni Bake

This casserole combines all of our favorite Italian flavors, but the fresh mozzarella really sets it apart! —Blair Lonergan, Rochelle, Virginia
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Stuffed Vegetarian Shells

When my aunt first told me about these shells, they sounded like a lot of work—but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. —Amelia Hopkin, Salt Lake City, Utah
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Sun-Dried Tomato Meat Loaf

Our kitchen staff gives Italian flair to this lightened-up meat loaf by mixing in tangy sun-dried tomatoes. The recipe yields a large loaf, so save the extras for sandwiches! You can eat this sun-dried tomato meat loaf for days! —Taste of Home Test Kitchen
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Four-Cheese Sausage Rigatoni

To make this twist on traditional baked pasta, we start with creamy goat cheese and build from there with mozzarella, ricotta and Parmesan cheese. —Teresa Ralston, New Albany, Ohio
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Three-Cheese Meatball Mostaccioli

When my husband travels for work, I make a special dinner for my kids to keep their minds off missing Daddy. This tasty mostaccioli is meatball magic. —Jennifer Gilbert, Brighton, Michigan
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Rich Baked Spaghetti

It takes a little longer to make baked spaghetti, but the difference in taste, texture and richness is well worth the time. I serve this lasagna-style dish with a tossed green salad and breadsticks for a hearty, healthy meal. —Betty Rabe, Mahtomedi, Minnesota
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Meaty Pasta Casseroles

I love this recipe because it makes two hearty casseroles. Every time I make it I add a little something different, such as extra garlic, to give it an added boost of flavor. —Debra Butcher, Decatur, Indiana
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Italian Stuffed Shells

A dear friend first brought over this stuffed shells recipe. Now I take it to other friends' homes and to potlucks, because it's always a big hit! —Beverly Austin, Fulton, Missouri
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Best Lasagna

Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. —Pam Thompson, Girard, Illinois
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Pizza Pasta Casserole

Kids will line up for this zippy pizza-flavored dish. The recipe makes two casseroles, so you can serve one to your family right away and keep the other in the freezer for another night. —Nancy Scarlett, Graham, North Carolina
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Chicken Penne Casserole

This is my family’s favorite casserole recipe. I make it every week or two and we never tire of it. I like that I can clean my kitchen and then relax while it bakes. It won’t disappoint! —Carmen Vanosch, Vernon, British Columbia
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Lasagna Casserole

While growing up, this was the meal I always wanted on my birthday. Mother made the sauce from scratch, but I use store-bought spaghetti sauce to save time. Replace the ground beef with Italian sausage if you want more spice. —Deb Morrison, Skiatook, Oklahoma
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Chicken Manicotti

When one of my friends came home from the hospital with her newborn, I sent over this freezer casserole. She and her family raved over how good it was. Try substituting olives for mushrooms or using veal instead of chicken. —Jamie Valocchi, Mesa, Arizona
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Stuffed Zucchini

An abundance of squash from my garden inspired me to make up this stuffed zucchini recipe, which is now a favorite. —Marjorie Roberts, West Chazy, New York
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Penne Beef Bake

I had ground beef and veggies on hand so I came up with this pizza-flavored casserole. I never expected my family to love it so much. It's a good way to sneak in some extra veggies for the kids. —Jennifer Wise, Selinsgrove, Pennsylvania
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Roasted Pepper Ravioli Bake

I serve this casserole with a green salad and homemade Italian herb bread. The cheesy dish always receives compliments and requests for the recipe. —Carol Poindexter, Norridge, Illinois
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Eggplant Sausage Casserole

If you want your kids to happily eat their eggplant, serve it in this lovely layered casserole. Our whole family enjoys it. Always a popular potluck item, it's a great company dish, as well. —Carol Mieske, Red Bluff, California
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Spaghetti Meatball Bake

When we gather for Sunday dinner, we crave pasta. I had a hankering for meatballs, too, so I developed a meaty spaghetti casserole. —Kim Forni, Laconia, New Hampshire
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Creamy Spinach & Rigatoni Bake

Macaroni and cheese is one of the ultimate comfort foods. My recipe gives it an Italian twist. —Tammy Rex, New Tripoli, Pennsylvania
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Italian Pasta Bake

I love to make this pasta bake whenever I need to bring a dish to pass. Fresh tomatoes add a nice touch that's missing from most other meat, pasta and tomato casseroles.—Karla Johnson, East Helena, Montana
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Special Mushroom Lasagna

This rich, cheesy recipe proves that casseroles can be both convenient and classy. If you want to take it even further, stir in fresh crabmeat. —Amanda Blair, Lebanon, Oregon
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Baked Simple Meatball Stroganoff

If you like meatball subs, you'll love this tangy casserole that has all the rich flavor of the popular sandwiches with none of the mess. Italian bread is spread with a cream cheese mixture, then topped with meatballs, spaghetti sauce and cheese. Bravo! —Gina Harris, Seneca, South Carolina
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Tomato-French Bread Lasagna

Tomato-French Bread Lasagna

For a big hearty meal, I make this recipe as a side dish to go with veal cutlets or a roast. But you could also serve the beefy lasagna as a main dish. Just pair it with a tossed green salad and loaf of garlic bread. —Patricia Collins, Imbler, Oregon
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Pasta Fagioli al Forno

The name of this Italian-inspired dish means "baked pasta with beans." But my busy family translates it as "super satisfying dinner." —Cindy Preller, Grayslake, Illinois
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Italian Zucchini Casserole

Compliments crop up as fast as vines when folks sample this zucchini casserole. Even those who generally don't like zucchini find they enjoy it in this savory side dish. —Kimberly Speta, Kennedy, New York
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Sausage Spinach Pasta Bake

I’ve swapped in other meats—such as chicken sausage, veal or ground pork—and added in summer squash, zucchini, green beans and mushrooms, depending on what’s in season. Also, fresh herbs really perk up the flavors. —Kim Forni, Laconia, New Hampshire
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Spinach Ravioli Bake

This entree is unbelievably simple to prepare yet tastes delicious. The fact that you use frozen ravioli—straight from the bag without boiling or thawing—saves so much time.—Susan Kehl, Pembroke Pines, Florida
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Italian Pork and Potato Casserole

This recipe has been enjoyed by three generations of my family. My mother concocted it years ago using a few ingredients she said were handy at the time. The aroma from these ingredients brings back fond memories of home. —Theresa Kreyche, Tustin, California
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Mostaccioli

Even though we're not Italian, this rich, cheesy pasta dish is a "family tradition" for holidays and special occasions. I was delighted the first time I tried this mostaccioli recipe—it has all the flavor of lasagna without the work of layering the ingredients. Try it…I'm sure it'll become one of your family's favorites, too! —Nancy Mundhenke, Kinsley, Kansas
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Zucchini Lasagna

We plant zucchini every year and always seem to have more than we can use! This hearty zucchini lasagna is a delicious way to use our abundant crop. —Charlotte McDaniel, Williamsville, Illinois
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Chicken Parmesan Stuffed Shells

When chicken Parmesan meets stuffed shells, it's love at first bite. The texture of the chicken holds up in the deliciously creamy and cheesy mixture. —Cynthia Gerken, Naples, Florida
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Mozzarella Baked Spaghetti

This satisfying easy baked spaghetti recipe comes together and will please everyone at your table. Add a salad and breadsticks, and dinner's done. —Betty Rabe, Mahtomedi, Minnesota

Annamarie Higley
Annamarie Higley is an Associate Print Editor for Taste of Home magazine, as well as the brand's special issue publications. A midwestern transplant originally from the San Francisco Bay Area, she enjoys hiking, trivia-ing, and—you guessed it!—all things cooking and baking.