Helena Moursellas turns store-bought ravioli into an easy weeknight pasta bake.

"Neapolitan lasagne is a dish that I grew up eating on Christmas Day. This is my favourite type of lasagne. Unlike lasagne bolognese, made with meat sauce and bechamel, the Neapolitan version is made with sausage, meatballs, ricotta, mozzarella and hard-boiled eggs." – Federica Andrisani

“This sauce should come with a warning label: ‘You may melt into your chair’. This recipe calls for a good-quality pasta to drink up all that delicious sauce.” – Monty Koludrovic

Shannon Harley's lasagne is a vegetarian tweak on the meaty original. It's delicious, easy to make, and always welcome at the dinner table, even by hardened carnivores.

“A great way to use up surplus tomatoes,” says chef and recipe author Paul West. Celebrate the end of the working week with this tasty pasta bake.

Cooking the pasta in the mushroom stock with the chicken doesn’t just mean one less pan to wash - it also brings so much more flavour to the final dish. This dish can become your go-to for pasta night: swap the chicken for chorizo, add some capsicum and chilli instead of mushrooms and swap out some stock for crushed tomatoes and you’ll have a whole new one-pot wonder.  Recipe note: You’ll need a 35cm x 25cm flameproof baking dish.

Is there any more comforting than a cheesy, golden pasta bake? We sure don't think so.

This simple lasagne bianco, made with a creamy ricotta bechamel sauce, is divine when mixed with slow-cooked lamb, or just by itself. Either way, serve with a fresh salad.

“Lasagne, or pasta al forno, is my mother-in-law Angela’s signature dish – the one most requested by her grandchildren and the one she prepares for every family gathering. It’s baked until bubbling and crisp and, since it’s usually being taken to someone’s house, it’s done well in advance. This, I believe, is part of the secret to a good pasta al forno: when the whole thing settles and the flavours mingle. Then it’s reheated, when the edges get extra crunchy – the best bit.” – Emiko Davies. You’ll need a 32cm x 24cm, 7cm-deep rectangle ceramic baking dish, and you'll need to start this recipe a day ahead.

This dish combines comforting saucy risoni and tender chicken with a crispy golden skin. Toasting the risoni gives it a nutty flavour and a chewy texture. It’s well worth the extra step.  You’ll need a deep, flameproof 3L-capacity baking dish for this recipe (or see recipe notes).

"This beer-infused mac 'n' cheese is the ultimate weeknight comfort food. Serve any leftovers for breakfast with a fried egg," says Warren Mendes.

Bubbly, cheesy pasta bake is always a crowd-pleaser, especially when loaded with fresh herbs and tomatoes, and hearty chicken. Bonus points for tasting just as good (if not better) the next day.

Mexican and Italian flavours collide in this mouthwatering cuisine clash.

"When the kids ask what's for dinner and I say I'm making a pasta bake, then it's a wrap! They just want the extra-cheesy top." – Monty Koludrovic

This baked pasta dish of cheese and pancetta will warm the heart and fill the stomach.