10 Alternative Pasta Shapes Used In Lasagna Dishes
Love lasagna but short on noodles or time? Swap in different pasta shapes and you can still get that bubbling, cheesy comfort you crave.
These options hold sauce, ricotta, and veggies in surprising ways, turning familiar flavors into fresh, weeknight-friendly bakes. Get ready to find a new favorite that scratches the same cozy itch without the fuss.
1. Rigatoni
Rigatoni makes a bold, cozy lasagna swap thanks to those big, ridged tubes. Sauce dives into every hollow, while ricotta tucks into the grooves, so each bite feels extra lush.
You get hearty texture without fiddly layering, and it still tastes like a Sunday supper.
Toss rigatoni with a looser meat sauce, dollop ricotta, and shower with mozzarella. Bake until the edges crisp and the top turns spotty brown.
Let it rest so everything sets, then scoop generous portions. It eats like lasagna with a chunkier, satisfying chew.
2. Penne
Penne is the practical hero when lasagna noodles are nowhere to be found. It is everywhere, bakes predictably, and its small tubes trap just enough sauce to keep things juicy.
Use a slightly looser sauce so the pasta drinks it up without drying out in the oven.
Mix penne with marinara, ricotta, and a handful of parmesan, then top with mozzarella. Bake until bubbling and lightly caramelized on the edges.
The shape makes serving simple, perfect for potlucks. You still get those nostalgic lasagna flavors, only faster and wonderfully unfussy.
3. Ziti
Ziti is lasagna’s cousin in spirit, bringing all the same flavors with fewer steps. The smooth tubes make a neat, scoopable bake that holds together beautifully on the plate.
Stir in a robust ragu and creamy ricotta, then blanket it all with mozzarella for that iconic pull.
Because ziti is slightly larger than penne, it carries more sauce and stays tender. Add a bit of pasta water to loosen things, then bake until bubbling.
It is the perfect move when you want comforting lasagna vibes without the layering drama or broken noodles.
4. Rotini
Rotini brings playful spirals that clutch sauce, ricotta, and little meat crumbles in every twist. Each forkful tastes balanced, like a pre-mixed lasagna where no bite is plain.
It is great for casual, family-style dinners when you want scoopable comfort with lots of flavor in every curl.
Toss rotini with a rich tomato sauce, dollop ricotta, and scatter mozzarella. The grooves help prevent pockets of dryness, even after a hearty bake.
Rest briefly before serving for cleaner scoops. Add spinach or mushrooms to amplify texture and keep things lively.
5. Fusilli
Fusilli is like rotini’s springier cousin, with tighter spirals that cling fiercely to sauce. The chew is satisfying, and those twists cradle ricotta so you get creamy hits throughout.
It turns into a hearty casserole that channels lasagna’s spirit with a livelier, bouncy texture.
Use a medium-thick meat or veggie ragù and season assertively. Fold in ricotta, then top with mozzarella and parmesan.
Bake until the spirals poke through a browned, bubbling lid. Finish with fresh herbs for brightness.
It is a crowd-pleaser that stands up well to reheating.
6. Farfalle
Farfalle brings fun bowties that give you two textures in one bite. The thick pinched center keeps a little bite, while the wings go silky and saucy.
It shines in veggie-forward lasagna bakes where roasted zucchini, spinach, or mushrooms mingle with ricotta and light marinara.
Toss farfalle with a slightly looser sauce so the corners do not dry out. Add mozzarella on top for a bronzed finish and lovely stretch.
The look is cheerful and dinner-party friendly. It delivers lasagna comfort with a lighter feel, perfect for weeknights.
7. Gemelli
Gemelli’s twisty double strands trap sauce beautifully, creating a rich, layered effect without actual layering. The texture feels classic yet intriguing, like a tighter, more structured version of fusilli.
It suits creamy ricotta and robust meat sauce, but also shines with garlicky spinach and mushrooms.
Parboil just shy of al dente so the bake finishes it perfectly. Toss with sauce, fold in ricotta, and cap with mozzarella and parmesan.
Bake until bubbling with browned freckles. Rest a few minutes before serving.
Every spoonful echoes lasagna, only with a delightful twist.
8. Cavatappi
Cavatappi combines a hollow center with spiral grooves, delivering the best of both worlds for sauce clinging. It makes a dramatic, photo-worthy bake that still eats like cozy comfort.
Those curls catch ricotta and ragu so the casserole tastes luxuriously saucy without feeling heavy.
Use a generous amount of sauce and a bit of pasta water to keep things lush. Layer in ricotta and finish with mozzarella.
Bake until the top crisps slightly and bubbles around the edges. Serve big scoops.
It is impressive and weeknight practical.
9. Mafalda (mafalda corta)
Mafalda corta brings ruffled edges that mimic classic lasagna sheets, just in shorter ribbons. The look and bite feel strikingly familiar, making it the closest stand-in without using sheets.
Those frills hold sauce beautifully, so you still get that layered vibe in every comforting forkful.
Toss the ribbons with a balanced sauce and ricotta, then top with mozzarella and parmesan. Bake until the ruffles crisp at the edges.
It scoops cleanly yet keeps a lasagna-like structure. Expect big comfort and a nostalgic feel with slightly less fuss.
10. Manicotti (or cannelloni)
Manicotti, or cannelloni, turns lasagna into a tidy, stuffed version of itself. Fill large tubes with ricotta, herbs, and maybe spinach, then nest them in sauce.
Top generously with mozzarella and parmesan, and bake until everything is bubbling and fragrant like Sunday dinner.
The structure feels special yet familiar, great for serving guests. Use a piping bag or spoon to fill evenly, and do not skimp on sauce underneath and on top.
Rest before slicing so fillings settle. Every bite delivers that creamy, saucy lasagna heart in a neat package.
