Save This pasta bake transforms all the beloved flavors of traditional Thanksgiving stuffing into a hearty, year-round comfort dish. The familiar aromatics of sage, thyme, and rosemary mingle with tender pasta and a golden, crispy topping that will remind you of holiday dinners without all the fuss.
I created this recipe last November when I had leftover herbs from Thanksgiving but wanted something more substantial than stuffing alone. My family now requests it monthly, even in summer, and it's become our go-to dish for casual dinner gatherings.
Ingredients
- Pasta: Short pasta shapes like penne or rigatoni hold the sauce beautifully and create pockets to capture all the flavors. Choose bronze-die pasta for the best sauce adhesion.
- Aromatic vegetables: The classic mirepoix of onions, celery, and carrots creates the foundation of flavor just like in traditional stuffing. Dice them uniformly for even cooking.
- Fresh herbs: Fresh sage and thyme deliver authentic Thanksgiving flavor. If using dried herbs instead, crush them between your fingers before adding to release more oils.
- Vegetable broth: Use low-sodium to control salt levels. Homemade broth adds exceptional depth if you have it available.
- Bread cubes: Day-old bread works best as it absorbs butter without becoming soggy. Sourdough adds a pleasant tang to contrast the creamy pasta.
- Cheese combination: Mozzarella provides the stretchy, melty texture while Parmesan adds savory depth. Freshly grated cheese melts much better than pre-shredded varieties.
Instructions
- Prep the pasta:
- Cook the pasta just until al dente, about 2 minutes less than package directions suggest. The pasta will continue cooking in the oven, so slightly undercooking it now prevents mushiness later. Reserve a cup of pasta water before draining in case your mixture needs more moisture.
- Sauté the aromatics:
- Melt butter and oil together over medium heat until the butter stops foaming. Add the diced vegetables and cook slowly, allowing them to soften and release their sweetness without browning. This takes patience but builds incredible flavor.
- Bloom the herbs:
- Add all herbs and spices to the softened vegetables and stir constantly for about 90 seconds. The heat activates the essential oils in the herbs, amplifying their flavors throughout the dish. Your kitchen should smell like Thanksgiving at this point.
- Create the sauce:
- Pour in the broth and let it reduce slightly before adding milk. This creates a light sauce that will coat every piece of pasta. Allow the mixture to gently simmer until it thickens enough to coat the back of a spoon.
- Combine and assemble:
- Mix the pasta with your herbed sauce, beaten egg, and cheeses in a large bowl. The egg adds richness and helps bind everything together. Transfer to your baking dish and spread evenly, ensuring the liquid reaches all corners.
- Add the topping:
- Toss bread cubes with melted butter and remaining Parmesan until evenly coated. Distribute over the pasta mixture, creating an uneven surface with some pieces poking up to get extra crispy.
- Bake to golden perfection:
- Place in the preheated oven until the top is deeply golden and the edges are bubbling. The contrast between the crispy top and creamy interior is what makes this dish special.
Save The bread topping is my absolute favorite part of this dish. I sometimes add extra bread cubes because my family fights over those perfectly crispy, buttery morsels. I discovered that tearing the bread rather than cutting it creates more texture and uneven edges that crisp up beautifully in the oven.
Make-Ahead Tips
This pasta bake is ideal for meal prep and actually improves with a little rest time. You can prepare everything up to the baking step, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes, then add the topping and bake as directed, adding about 10 extra minutes to the cooking time.
Seasonal Adaptations
Spring version Add 1 cup of fresh peas and substitute tarragon for sage
Summer adaptation Mix in 2 cups of diced zucchini and yellow squash with the aromatics
Fall variation Incorporate 1 cup of roasted butternut squash cubes before baking
Serving Suggestions
This pasta bake stands beautifully on its own, but pairs wonderfully with simple sides. Serve alongside a crisp green salad dressed with a light vinaigrette to balance the richness. For a complete meal reminiscent of Thanksgiving, add cranberry sauce on the side and roasted Brussels sprouts. A glass of Sauvignon Blanc or Chardonnay complements the herbal notes perfectly.
Ingredient Substitutions
Dairy alternatives Use plant-based milk, butter, and cheese for a vegan version
Gluten free option Substitute gluten free pasta and bread crumbs
Protein additions Mix in shredded rotisserie chicken or crumbled cooked sausage
Save I learned this technique from my grandmother, who always said good stuffing needs both soft and crunchy elements to be truly satisfying.
Recipe FAQs
- → Can I use different types of pasta?
Yes, use any short pasta such as penne, rigatoni, or fusilli for the best texture and sauce absorption.
- → What herbs give this bake its Thanksgiving flavor?
Sage, thyme, parsley, and rosemary combine to create the signature savory profile of classic stuffing.
- → How do I achieve a golden, crunchy topping?
Toss day-old bread cubes with melted butter and Parmesan, then bake until crisp and golden on top.
- → Is there a meat variation available?
For a heartier option, add sautéed Italian sausage or diced turkey alongside the vegetables before baking.
- → Can this pasta bake be made ahead?
Yes, assemble everything in advance, refrigerate, and bake just before serving for fresh flavor and texture.
- → How can I make it nut-free?
Simply omit optional nuts from the topping. All key flavors come from vegetables, herbs, and cheese.