Autumn is the time of year to fully embrace Southern comfort food. And what could possibly be more comforting and delicious than fall pasta dishes? Whether you’re in the mood for pasta topped with hearty Bolognese, creamy Alfredo, or nourishing fall vegetables, there’s truly something for everyone to enjoy. These pasta recipes feature fresh fall produce like broccoli, greens, and butternut squash, along with ample helpings of beef, chicken, or bacon. We’re a fan of these recipes because they are usually on the table and ready to eat in less than 30 minutes. Overflowing with savory flavor, these dinnertime favorites are the key to an unforgettable fall season.
This dish combines the creaminess of Alfredo sauce with the freshness of burst tomatoes and baby spinach. Bacon is cooked on the sheet pan first to provide extra flavor from the drippings. The pasta bakes until the cheese melts to become super crisp and brown on top.
Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Ziti, ground beef, and marinara sauce are baked in a creamy ricotta mixture and topped with lots of cheese for the tastiest baked pasta dish. Add spinach or another vegetable to the mix to incorporate some greens.
Victor Protasio, Food Stylist: Margaret Dickey
You’re cozy night in just got a whole lot cozier. This lasagna recipe swaps out the marinara for homemade Alfredo sauce for a mouthwatering casserole that everyone will love. The casserole dish feeds up to 12 people, but if you don’t have that many mouths to feed, don’t worry. It is easy to reheat or you can freeze it for up to two months.
With a full-bodied meat sauce and freshly shaved Parmesan cheese, this pasta recipe is blooming with flavor. You won’t have to stir the pot for hours—we have simplified the technique so you can create a satisfying family-style sauce in under 30 minutes. For the best flavor, use a quality jarred pasta sauce, such as Barilla or Classico.
Creamy chicken Alfredo is a classic dinnertime favorite. And store-bought sauce, rotisserie chicken, and pre-shredded cheese make this casserole a true superhero. We’ve added pesto and plenty of chopped spinach to brighten up the flavor.
Pillowy potato gnocchi, roasted vegetables, and shredded Parmesan combine to make a warm, hearty supper that will nourish you on a cool evening. Use convenient packages of pre-chopped butternut squash, gnocchi, and frozen pearl onions to get this dish on the table in just 30 minutes. With a tossed green salad on the side, everyone will be satisfied.
Bacon and wilted cabbage come together to create an incredible flavor profile in this recipe. And the sauce, made simply from cream cheese and reserved pasta water, is so easy to prepare. Fresh thyme adds just enough complexity to make this a dish you’ll be thrilled to add to your weeknight meal rotation.
The combination of collard greens, mushrooms, chicken sausage, and pasta creates a hearty, one-dish meal you’ll want to make again and again. Cooking the recipe in one pan allows the pasta starch to thicken the cooking liquid to a rich sauce without butter or cream. You can use penne or other thicker pastas such as ziti or fusilli.
Served over wide egg noodles, this rich Mushroom Stroganoff deserves a spot on the table. Smoked paprika, sour cream, and chicken broth add depth and make the dish satisfying and filling. Substitute a vegetarian broth for a savory meatless dish.
White wine and fresh herbs season this full-bodied pork dish, along with a mix of mushrooms, red onion, bell peppers, carrots, and tomatoes. A large cast-iron skillet sears the pork chops beautifully, and they’re on the table and ready to enjoy in just 30 minutes.
This gnocchi recipe features a meaty 1 lb. ham steak along with savory peas and nutty Gruyère. You can use other aged Swiss cheeses such as Comté, Appenzeller, and Emmenthaler to substitute. Bake it all in the oven until bubbly and golden brown—fortunately, you only have a 20-minute wait before you can dive in.
No fall pasta roundup would be complete without a tried-and-true spaghetti recipe. This gorgeous, savory sauce will have you coming back for a second helping and maybe even a third.
Hosting an Italian-style dinner party but can’t decide on pasta or pizza? No problem. This genius recipe pairs two family favorites. You can make it as much as a month ahead of time and stick it in the freezer.
Chicken, artichoke hearts, cherry tomatoes, and baby spinach together create a pasta bursting with flavor. A simple Parmesan sauce is all this penne pasta dish requires. Top with more grated cheese.
Made with chicken tortellini, chopped vegetables, and a rich broth, this recipe is fall comfort food at its finest. The soup is quick to prepare, too, requiring only 20 minutes of sauteeing and simmering. Your family will never imagine how easy this dish was when you set colorful and steaming bowls on the table.
When you are short on time but still want to prepare a comforting meal for your hungry family, this chicken, broccoli, and pasta bake is a great choice. Pepperoncini salad peppers add a bit of spice to the dish. Save yourself a pot by boiling the broccoli with the pasta.
Even the doubters will love kale when it’s baked in a creamy cheese sauce with tender pasta shells. A dash of hot sauce adds an unexpected kick. This dish can be served as a main or a side.
We’ve taken your favorite family-style pasta and amped up the fall flavor with creamy, sweet butternut squash. Ricotta cheese, chopped spinach, and fresh sage enhance the texture and taste. Use no-boil noodles to save on prep time.
This dish comes together in one skillet, beginning with bacon, then progressing to the creamy, garlicky sauce, and finally ending with chicken and broccoli broiled to a crispy finish. We flavored it with Peppadew peppers, which is the brand name of the small, round piquanté pepper pickled in a sweet-and-spicy brine. You can buy them in a jar or find them on the olive bar in your grocery store’s deli section.
Our Beefy Butternut Squash Pasta is full of both fall color and flavor. Sweet butternut squash, earthy collard greens, rich broth, and hearty ground sirloin make this pasta dinner delicious and filling. Plus, this one-pan recipe comes together in about 30 minutes.
Pureed butternut squash (you can use plain canned pumpkin as well) lends mac and cheese an incredibly creamy, slightly sweet flavor that you won’t want to miss. Use whole milk and extra-sharp Cheddar to complement the squash’s texture and flavor. Stir a teaspoon of minced rosemary into the breadcrumbs for a subtle herbal touch.
Southern Living
Perfect for a busy fall weeknight, One-Pot Pasta saves time on cooking and on washing dishes. Storebought ravioli cooks right in the delicious sauce beefed up with flavors of ground meat, mushrooms, onions, and garlic. Stir in mozzarella at the end for a meal you’ll be eager to dig into.
If you love cheesy, roasted cauliflower, take the next obvious step and combine it with your favorite comfort food. They complement each other so well, your family won’t even notice they’re eating their vegetables.
Tuna casserole is the ultimate comfort food on a chilly night. But this recipe goes far beyond the typical, adding in green beans, leeks, fresh herbs, gourmet mushrooms, and heavy cream. As if that wasn’t delicious enough, this recipe includes a crispy potato chip, bread crumb, and Parmesan topping.
Here’s a weeknight pasta dish that looks beautiful on the table after just 30 minutes of effort. Rendered fat from the pancetta, briny artichoke heart juice, and a little pasta water combine to create a silky sauce that coats the bowtie pasta. Marinated artichoke hearts, arugula, and roasted red peppers spice up the flavor.
This Instant Pot recipe will have you eating tender meatballs and perfectly sauced spaghetti in under an hour. The meatballs are browned on the saute setting before you add the sauce and pasta—no boiling required. The pasta simmers directly in the marinara to absorb its flavor and cook until tender.
If you’re searching for a delicious pasta bake that uses up leftover turkey, look no further. We’ve lightened the standard turkey tetrazzini with loads of fresh spinach and mushrooms enhanced with a dry white wine, garlic, and onion mixture. This recipe will use up your extra box of Stovetop stuffing, too.
If you’re tired of plain old ricotta and marinara, give these fall-flavored stuffed shells a try. We brown the turkey sausage and collards under the broiler for a hint of chargrilled smoke, then mix the filling with Alfredo sauce and smoked Gouda to deepen the flavor. This meal can easily be made with vegetarian or pork sausage instead.
This dish gives your leftover turkey from Thanksgiving another chance to shine, but you can also use rotisserie chicken in its place. Penne pasta and shredded poultry absorb the juices of cremini mushrooms, peas, fresh thyme, and cream of mushroom soup. A mixture of panko breadcrumbs and parmesan add a buttery crunch on top.
This easy lasagna bake makes use of store-bought pesto sauce, jarred Alfredo sauce, and frozen cheese ravioli to create a delicious main dish in record time. We add plenty of fresh baby spinach to the pesto for fresh flavor. The result is a bubbly, creamy, cheesy dish you can’t wait to sink your teeth into.
Scratch-made pesto brings out the best of this cool-weather herb. Though it looks fancy, parsley pesto is easy to make in a blender or food processor. Instead of pine nuts, we use pistachios to boost the green color of the sauce and make it taste rich and buttery.
A chuck roast stewed with tomatoes, carrots, onions, and paprika is sure to warm you on a chilly night. Our goulash recipe only requires browning the beef before tossing it into the slow cooker with the rest of the ingredients. Serve this meaty dish over tender egg noodles with a sprinkle of parsley.
