Best 11 Baked Noodles Recipes

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Indulge in a culinary journey with our delectable baked noodle recipes, a symphony of flavors that will tantalize your taste buds. From the classic Baked Ziti, a comforting casserole brimming with rich tomato sauce, gooey cheese, and tender noodles, to the innovative Baked Pesto Noodles, a vibrant medley of fresh herbs, nutty Parmesan, and succulent shrimp, our collection caters to every palate. Explore the hearty Baked Mac and Cheese, a nostalgic favorite elevated with a crispy breadcrumb topping, or embark on a global adventure with Baked Pad Thai Noodles, a harmonious blend of sweet, sour, and savory flavors. Each recipe is a culinary masterpiece, crafted with love and attention to detail, promising an unforgettable dining experience.

Let's cook with our recipes!

AMISH BAKED NOODLES WITH HAM



Amish Baked Noodles With Ham image

Make and share this Amish Baked Noodles With Ham recipe from Food.com.

Provided by Mercy

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup onion, finely chopped
1 cup celery, finely chopped
3 tablespoons butter
3 tablespoons flour
1 tablespoon mustard
1 1/2 cups milk
2 cups cooked ham (chopped fine or shredded)
1 cup frozen green pea, thawed
8 ounces egg noodles, cooked and drained
salt and pepper, to taste
breadcrumbs
butter

Steps:

  • Saute the onion and celery in the 3 tablespoons of butter.
  • Add the flour and mustard and heat for a couple of minutes until the flour is cooked.
  • Gradually add the milk, stirring constantly, and continue heating until thickened.
  • Stir in the ham and peas and then toss in the noodles.
  • Season to taste with salt and pepper.
  • Pour into a greased casserole dish.
  • Sprinkle the top with bread crumbs and dot with butter.
  • Bake at 350°F for about 45 minutes.

BAKED NOODLES AND COTTAGE CHEESE CASSEROLE



Baked Noodles and Cottage Cheese Casserole image

Make and share this Baked Noodles and Cottage Cheese Casserole recipe from Food.com.

Provided by ontariomamaof7

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

3/4 cup low fat cottage cheese
4 ounces whole wheat penne
1/4 cup skim milk
1 tablespoon margarine, melted
2 tablespoons chives, chopped
1/2 teaspoon garlic, minced
1 1/2 tablespoons breadcrumbs
paprika, for topping

Steps:

  • Cook the noodles al dente and cool to room temperature.
  • Place the cooked noodles into a bowl and toss with 1/2 cup of cottage cheese, milk, melted butter, chives, and garlic. Season this mixture with salt & pepper to taste.
  • Spray an 8 x 8 inch baking dish with nonstick cooking spray lightly on the bottom and sides.
  • Place the noodle mixture into this dish and top with the remaining cottage cheese spreading this evenly from end to end.
  • Top this evenly with breadcrumbs and top this with paprika for color. Spray this lightly with some nonstick spray.
  • Place this into a 400°F oven for 20 to 30 minutes.

BAKED NOODLES



Baked Noodles image

Easy tasty side dish. I make this ahead and cook it just before serving. A nice change from potatoes.

Provided by Tebo3759

Categories     Weeknight

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/4 lb fine noodles
1 cup cottage cheese (low fat is fine)
1 cup sour cream (low fat is fine)
2 crushed garlic cloves
1 onion, finely chopped
1 tablespoon Worcestershire sauce
1 dash Tabasco sauce
1 tablespoon chopped parsley
paprika

Steps:

  • Cook noodles until tender and drain.
  • Mix all other ingredients (except paprika) in a med size bowl.
  • Add noodles and mix well (I use a pasta lifter).
  • Pour in a buttered casserole (or use Pam), sprinkle on paprika and bake at 350 for 45 minutes.

COUNTRY BAKED NOODLES



Country Baked Noodles image

This falls under the category: Amazing What a Great Recipe Can Be Produced from Such Humble Ingredients. It's quick and so easy to make too. This is another recipe from my favorite (award-winning) midwestern cookbook "Hollyhocks and Radishes." If you'd prefer, substitute sour cream for the yogurt, but IMHO it tastes just as good, and it's much lower in fat! (Note that this comes from a cookbook from the Upper Peninsula of Michigan, which is technically in Canada, so I'm submitting this for Zaar World Tour Canadian recipes.)

Provided by Kumquat the Cats fr

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces egg noodles (fine) or 8 ounces eggless noodles (fine)
1 small yellow onions or 1 small sweet onion, chopped
1 -2 garlic clove, minced
1 cup low fat cottage cheese
1 cup low-fat yogurt
1 tablespoon Worcestershire sauce (vegetarian brands are available, if preferred)
1/2 teaspoon salt
2 pinches cayenne pepper, to taste
1 tablespoon paprika, to taste

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Cook egg noodles according to package directions (for fine noodles, boil 3-4 minutes) and drain.
  • Mix all ingredients together except for paprika.
  • Pour mixture in 2 quart casserole dish lightly sprayed with cooking oil.
  • Bake, uncovered, for 25-30 minutes and sprinkle with paprika before serving.

STIR-FRIED NOODLES WITH FRESH AND BAKED TOFU



Stir-Fried Noodles with Fresh and Baked Tofu image

Provided by Deborah Madison

Categories     Wok     Stir-Fry     Dinner     Tofu     Broccoli     Bell Pepper     Noodle     Dairy Free     Tree Nut Free

Yield serves 4-6

Number Of Ingredients 24

The Sauce:
2 tablespoons soy sauce
2 tablespoons tamari
3 tablespoons hoisin or oyster sauce
1/4 cup stock or water
1 tablespoon rice wine or sherry
2 teaspoons sugar
1/4 cup coarsely chopped cilantro plus long, pretty sprigs for garnish
Noodles and Tofu:
One 8- to 10-ounce package Chinese wide-cut egg noodles
1 carton firm tofu, drained and cut into large cubes
2 1/2 tablespoons roasted peanut oil
1 heaping tablespoon chopped ginger
1 heaping tablespoon chopped garlic
1 jalapeño chile, seeded and diced
2 chunks baked tofu, thinly sliced
1 onion, thinly sliced
6 shiitake mushrooms, stems discarded, thinly sliced
1 large broccoli, the head cut into florets, the stem peeled and sliced
1 red or yellow bell pepper, cut into narrow strips, then halved
2 carrots, peeled and thinly sliced
Salt
4 ounces snow peas, trimmed
1 bunch scallions, including the firm greens, cut into 1-inch lengths

Steps:

  • 1. Mix the sauce ingredients together and set aside.
  • 2. Bring a pot of water to boil for the noodles and tofu. Reduce it to a simmer, add the cubed tofu and simmer gently for 4 minutes. Lift out the tofu with a strainer and set aside. Return the water to a boil, add the noodles and cook until tender-firm, following the package directions. Drain and rinse under cold water. Toss with 1 tablespoon of the oil and set aside.
  • 3. Set a wok or skillet over high heat. Add the remaining oil, swirl it around. When hot, add the ginger, garlic, chile, and baked tofu. Stir-fry around. When hot, add the ginger, garlic, chile, and baked tofu. Stir-fry for 1 minute, then add onion, mushrooms, broccoli, bell pepper, and carrots. Season with a few pinches of salt and stir-fry, rapidly tossing the vegetables in their pan, for 3 minutes.
  • 4. Now add the snow peas, scallions, and boiled tofu. Stir-fry for 1 minute more, then add the noodles and the sauce. Reduce the heat, toss so that everything is evenly mingled, then cover and cook until the noodles are heated through, a matter of just a few minutes. Turn onto a large platter and garnish with sprigs of cilantro.

BAKED RAMEN NOODLES WITH SHRIMP



Baked Ramen Noodles With Shrimp image

Make and share this Baked Ramen Noodles With Shrimp recipe from Food.com.

Provided by GourmetGradStudent

Categories     High Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons lime juice
1 tablespoon soy sauce
2 garlic cloves, minced
1 teaspoon red pepper flakes
2 green onions, sliced (dark green slices reserved)
1 lb shrimp
2 (3 ounce) packages ramen noodles (discard seasoning packets)

Steps:

  • Preheat oven to 400 degrees.
  • Combine first 5 ingredients.
  • Add 1 pound of shrimp to mixture and marinate for at least 10 minutes.
  • Break up Ramen noodles into small pieces.
  • Equally divide ramen noodles onto 4 large sheets of foil.
  • Place one-fourth of shrimp onto each pile of noodles.
  • Pour one-third of a cup of water onto each pile and securely wrap up packages.
  • Bake for 10 minutes or until shrimp and noodles are cooked through.
  • Pour packets into individual bowls and top with reserved green onion slices.

Nutrition Facts : Calories 315.5, Fat 8.6, SaturatedFat 3.6, Cholesterol 220.9, Sodium 1000.1, Carbohydrate 30.1, Fiber 0.4, Sugar 0.4, Protein 28.4

BAKED SOUR CREAM NOODLES (LOW-FAT)



Baked Sour Cream Noodles (Low-Fat) image

A creamy, cheesy, treasure of a find from the American Heart Association's cookbook. Traditionally we would think of this as a side dish, but at 396 calories per serving I wanted to make sure this recipe would fill us up without having to add large servings of meat or bread. It did! We like it served with 1/2 of a small grilled/broiled chicken breast and steamed veggies, but shrimp would also be a nice accompaniment. I am in constant search of low-fat, heart healthy recipes that actually fill us up. So often we find recipes listed as "low-fat" or "heart healthy" and the serving size is so small a person walks away from the table hungry or we are deceived by the words "low-fat" and eat 4x what the recommended portion size is defeating the original intent. This filling dish generously serves 4. We also like a tsp or so of onion powder added to the cheese mixture. If you are not on a sodium restricted diet, feel free to add salt to taste. The recipezaar database doesn't seem to recognize the yolk free egg noodles or low sodium worcestershire sauce so I will list the Nutrition Values as stated by the AHA. Calories 396, Total Fat 3.0 g, Sat Fat 1.0 g, Poly 0.5 g, Mono 0.5 g, Sodium 389 mg, Cholesterol 21 mg, Carbs 64 g, Protein 23 g, Fiber 3 g, Sugars 10 g. Dietary Exchange- 4 Starch, 2 Very Lean Meat.

Provided by Brenda.

Categories     Hungarian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces yolk-free egg noodles (such as No-Yolks)
1 1/2 cups fat free sour cream
1 cup fat-free cottage cheese, drained
1/4 cup skim milk
2 garlic cloves (we use 4)
1 teaspoon low-sodium worcestershire sauce
1/8 teaspoon white pepper (or to taste)
1/4 cup parmesan cheese, shredded or 1/4 cup parmesan cheese, grated
1 tablespoon poppy seed

Steps:

  • Preheat the oven to 350 degrees farenheit, 175 celsius, or gas mark 4.
  • Lightly spray a 2 quart casserole dish with cooking spray.
  • Prepare the egg noodles per package directions omitting the oil and salt, drain well.
  • While noodles are cooking, in a large bowl stir together the sour cream, cottage cheese, milk, garlic, worcestershire, and pepper.
  • Stir in the cooked noodles, and spoon into the casserole dish.
  • Bake uncovered, for 15 minutes.
  • Sprinkle with the parmesan and poppy seeds and bake for 5 minutes more.

BAKED NOODLES PARMESAN



Baked Noodles Parmesan image

This is a nice side dish to accompany a plain meat meal, such as steak or pork chops.I halved the original recipe, but forgot to halve the butter! It was so good I have made it that way since - although I don't use quite as much butter as I did that first time!

Provided by Martha Price

Categories     Pasta Sides

Time 1h5m

Number Of Ingredients 5

1 pkg fine noodles (8 ounce)
1/2 - 3/4 stick butter
3 eggs, beaten
1/2 c parmesan cheese - freshly grated
salt and pepper to taste

Steps:

  • 1. Pre-heat oven to 350 degrees.
  • 2. Boil noodles in salted water according to package directions; drain well. Add butter to noodles until melted.
  • 3. Add noodles to the beaten eggs; mix well. Stir in grated Parmesan cheese. Season to taste with salt and pepper.
  • 4. Pour noodles into a buttered baking dish. Bake, uncovered, for one hour or until heated through.

BAKED SPINACH AND NOODLES



Baked Spinach and Noodles image

This was inspired by another recipe I tried here, but by the time I made changes to make it healthier and to accommodate what was in my fridge, it really was a completely different recipe. It is a cross between the noodle kugel I grew up with, mac & cheese (minus the cheese) and baked creamed spinach.

Provided by karen

Categories     Spinach

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

8 ounces noodles (I suggest wide egg noodles, penne or ziti)
2 tablespoons flour
7 ounces 2% low-fat milk
1 tablespoon butter
salt & pepper
2 tablespoons light olive oil
1 small onion, chopped
2 garlic cloves, minced
10 ounces frozen chopped spinach, thawed and drained
2 eggs, beaten
1 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
2 tablespoons fresh parmesan cheese, shredded

Steps:

  • Cook noodles according to package directions.
  • While noodles are cooking, make a white sauce - add flour to an 8 oz measuring cup, then add a small amount of milk to the flour. Stir until flour is absorbed and there are no lumps. Fill the rest of the measuring cup with milk so that the total amount is 8 oz.
  • Melt butter in small pot, then add milk/flour mixture. Stir continually over med-high heat until the white sauce has thickened. Add salt & pepper to taste. Remove from heat and set aside.
  • In a frying pan, saute onion in olive oil until translucent. Add garlic and continue cooking for 3 minutes.
  • In a large mixing bowl, combine noodles, cooked onions and spinach. Add a little white sauce to the beaten egg and then add egg mixture and remaining white sauce to the spinach and noodles. Add kosher salt and pepper. Mix well.
  • Pour into casserole dish sprayed with cooking spray (I used a 2 quart dish, but an 8x8 inch dish should also work).
  • Sprinkle top with Parmesan cheese.
  • Cook for 35 minutes at 350 degrees.

BAKED ALPINE NOODLES AND CHEESE



Baked Alpine Noodles and Cheese image

Make and share this Baked Alpine Noodles and Cheese recipe from Food.com.

Provided by Lavender Lynn

Categories     Cheese

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (1 lb) package egg noodles
1 tablespoon vegetable oil
1 tablespoon butter
2 ounces mild pancetta or 2 ounces bacon, diced
3/4 teaspoon caraway seeds or 3/4 teaspoon cumin seed
4 cups onions, thinly sliced
1 pinch salt
2 eggs
3/4 cup milk
1 pinch pepper
1 pinch nutmeg
2 cups shredded ementhal cheese or 2 cups raclette cheese

Steps:

  • In large pot of boiling salted water, cook noodles according to package instructions until just tender. Drain and chill under cold water; drain well.
  • Meanwhile, in skillet, heat oil and butter over medium-high heat. Add pancetta and caraway seeds; saute until pancetta starts to render some fat. Add onions and sa< cook, stirring often, until golden brown, about 12 minutes. Remove from heat.
  • In large bowl, whisk together eggs, milk, pepper and nutmeg; stir in noodles to coat. Stir in onion mixture and half of the cheese. Place in buttered 13- x 9-inch (33 x 23 cm) baking dish. Sprinkle with remaining cheese. Bake, uncovered, in 375°F (190°C) oven until lightly browned, about 30 minutes.

BAKED SHRIMPS WITH GLASS NOODLES (TANGHOON)



Baked Shrimps With Glass Noodles (tanghoon) image

I got this recipe from Delicious Asian Seafood recipe booklet. I made this for dinner when my two picky younger sisters came visit me from Malaysia. They were 'wow-ed'!Between the four of us (my bf, my sisters and I), no leftovers at all!

Provided by WaterMelon

Categories     Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 stalks cilantro (with roots intact)
2 1/2 inches old ginger, peeled and smashed with cleaver
1 tablespoon canola oil
3 cloves garlic, chopped
1 teaspoon ground coriander
1 teaspoon white pepper
1 cup chicken stock
1 tablespoon fish sauce
1/2 teaspoon dark soy sauce
1 cup softened rice noodles, drained (100g)
1 kg large shrimp or 1 kg shrimp

Steps:

  • Soak glass noodles in warm water, for 15mins or so.
  • Do not let it get too mushy.
  • Preheat oven to 180C/ 350F.
  • Cut the roots off the cilantro stalks, about 2" from the bottom.
  • Clean the roots, then smash with back of a cleaver.
  • Chop the cilantro leaves and set aside for garnishing.
  • Heat oil in a skillet or flame-proof casserole dish and saute the garlic, cilantro roots, ginger, ground coriander seeds and pepper for 5 mins until fragrant.
  • Add chicken stock, fish sauce, dark soy sauce and glass noodles.
  • Bring to boil, then turn off the heat.
  • Transfer mixture to a baking dish (if not using a flame-proof casserole).
  • Add the shrimps and bake for approx 10 mins, covered, until shrimps are pink (the exact time depends on the size of the shrimps).
  • Garnish with chopped cilantro and serve hot.

Tips:

  • Choose the right noodles: For this recipe, it's best to use a sturdy noodle that can hold its shape when baked, such as penne, macaroni, or rigatoni.
  • Cook the noodles al dente: This means cooking them until they are tender but still have a slight bite to them. This will prevent them from becoming mushy when they are baked.
  • Use a flavorful sauce: The sauce is what will really make your baked noodles sing. Choose a sauce that is flavorful and has a thick consistency, such as a tomato sauce, Alfredo sauce, or pesto sauce.
  • Add some mix-ins: Feel free to add some mix-ins to your baked noodles, such as cooked vegetables, shredded chicken, or crumbled sausage. This will add extra flavor and texture to the dish.
  • Top with cheese: A layer of cheese on top of the baked noodles is a must. This will give the dish a golden brown crust and make it extra cheesy and delicious.

Conclusion:

Baked noodles are a delicious and versatile dish that can be made with a variety of ingredients. With a little planning, you can easily create a baked noodle dish that is perfect for your next meal. So next time you're looking for a comforting and satisfying meal, give baked noodles a try. You won't be disappointed!

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