Settle into the coziest season with these baked pasta recipes from the Williams Sonoma Test Kitchen. Some of the recipes on this list use ingredients that are in season at the fall greenmarket, while others can be made with common ingredients you might already have in your fridge or pantry.
Butternut Squash Baked Paccheri >
Cacio e Pepe-Stuffed Shells with Crispy Bread Crumbs >
Pancetta and Chard Skillet Lasagna with Sage >
Baked Rigatoni with Fennel, Sausage and Peperonata >
Mushroom Lasagna with Gruyère Bechamel >
Ricotta- and Arugula-Stuffed Shells with Amatriciana Sauce >
Gruyere and Cheddar Mac and Cheese >
Baked Ziti with Eggplant and Smoked Scamorza >
Butternut Squash Lasagna with Brown Butter and Sage >
Baked Rigatoni with Sausage & Broccoli Rabe >
Macaroni with Farmhouse Cheddar and Bacon >
Sara Jenkins' Lasagna >
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