Description

Nothing says cozy autumn dinners like hearty fall casseroles. These dishes are warm, filling, and perfect for crisp evenings. With golden melted cheese, savory sauces, and seasonal vegetables, casseroles are the ultimate comfort food for family gatherings or weeknight meals. Whether you’re baking a cheesy pasta casserole, a veggie-packed dish, or a meat-lover’s delight, these recipes bring together the rich, satisfying flavors of fall. Ideal for potlucks, Thanksgiving sides, or simply enjoying around the dinner table, they’re as practical as they are delicious.

Ingredients

Scale

12 jumbo pasta shells (or 3 cups cooked pasta of choice)
2 cups marinara sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup cheddar cheese
1 cup spinach leaves, chopped
1 cup sweet corn (fresh or frozen)
1 cup diced tomatoes
1 small onion, chopped
2 garlic cloves, minced
2 tbsp olive oil
1 tsp Italian seasoning
½ tsp salt

½ tsp black pepper

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Instructions

Preheat oven to 375°F (190°C). Grease a casserole dish.
Cook pasta shells until al dente; drain and set aside.
Heat olive oil in a skillet, sauté onion and garlic until fragrant.
Add diced tomatoes, corn, and spinach; cook 5 minutes.
Mix ricotta with half the mozzarella, Italian seasoning, salt, and pepper.
Stuff pasta shells with ricotta mixture and arrange in casserole dish.
Pour marinara sauce over stuffed shells, top with remaining cheeses.
Bake uncovered for 30–35 minutes, until bubbly and golden.

Garnish with parsley before serving.

Notes

Swap spinach with kale for a more robust fall flavor.

For extra protein, add cooked ground beef or turkey

Use gluten-free pasta for a GF version.