18 Delicious Pasta Dinner Recipes Easy to Make

There’s nothing quite like the comfort of a hearty pasta dish to bring everyone to the table with smiles. Whether you’re in the mood for something quick and easy after a long day or looking to impress with a creamycheesy masterpieceour roundup of 18 Delicious Pasta Dinner Recipes Easy to Make has got you covered. Let’s dive into these mouthwatering options that promise to spice up your dinner routine!

Spaghetti Carbonara

Remember the first time I tried Spaghetti Carbonara? It was a chilly evening in New Yorkand I was craving something creamy yet comforting. That’s when I decided to whip up this classic dishand let me tell youit was love at first bite.

Ingredients

• For the pasta:
  • 1 pound spaghetti
  • 1 tablespoon salt
• For the sauce:
  • 4 large eggs
  • 1 cup grated Pecorino Romano cheese
  • 1 cup grated Parmesan cheese
  • 1 teaspoon black pepper
• For the topping:
  • 8 ounces pancettadiced
  • 2 cloves garlicminced

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt.
2. Add 1 pound of spaghetti to the boiling water. Cook according to package instructions until al denteabout 8-10 minutes. Tip: Reserve 1 cup of pasta water before draining.
3. While the pasta cookswhisk together 4 large eggs1 cup Pecorino Romano1 cup Parmesanand 1 teaspoon black pepper in a large bowl. Set aside.
4. In a large skillet over medium heatcook 8 ounces of diced pancetta until crispyabout 5-7 minutes. Add 2 cloves of minced garlic and cook for another minute. Tip: Render the fat slowly for maximum flavor.
5. Drain the pasta and immediately add it to the skillet with the pancetta and garlic. Toss to combine.
6. Remove the skillet from heat. Quickly stir in the egg and cheese mixtureusing the reserved pasta water to adjust the consistency if needed. Tip: The residual heat will cook the eggs without scrambling them.
7. Serve immediatelygarnished with additional grated cheese and black pepper if desired.

Just like thatyou’ve got a bowl of creamydreamy Spaghetti Carbonara. The crispy pancetta adds a delightful crunchwhile the cheesy sauce coats every strand of pasta perfectly. Try serving it with a side of garlic bread to scoop up every last bit of sauce!

Fettuccine Alfredo

After a long day of workthere’s nothing more comforting than a bowl of creamy Fettuccine Alfredo. I remember the first time I tried making it at homethinking it would be complicatedbut it’s surprisingly simple and oh-so-satisfying.

Ingredients

• For the pasta:
  • 8 oz fettuccine
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 1 clove garlicminced
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt.
2. Add 8 oz of fettuccine to the boiling water. Cook for 8-10 minutesstirring occasionallyuntil al dente. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooksmelt 1/2 cup of unsalted butter in a large skillet over medium heat.
4. Add 1 clove of minced garlic to the butter. Sauté for 30 seconds until fragrant.
5. Pour in 1 cup of heavy creamstirring constantly. Bring to a gentle simmer.
6. Reduce heat to low. Gradually whisk in 1 1/2 cups of grated Parmesan cheese until the sauce is smooth. Tip: Use freshly grated Parmesan for the best meltability.
7. Season the sauce with 1/4 tsp of black pepper and 1/4 tsp of salt.
8. Drain the pasta and add it directly to the skillet with the sauce. Toss to coat evenly. Tip: If the sauce is too thickadd the reserved pasta water a little at a time until desired consistency is reached.

Creamyrichand perfectly cheesythis Fettuccine Alfredo is a dream come true. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for the ultimate comfort meal.

Penne alla Vodka

Vodka sauce has always been my go-to for a quick yet impressive dinnerand this Penne alla Vodka recipe is no exception. It’s creamya little spicyand utterly comforting—perfect for those evenings when you want something special without too much fuss.

Ingredients

• For the sauce:
  • 1 tbsp olive oil
  • 2 cloves garlicminced
  • 1/4 tsp red pepper flakes
  • 1 cup tomato puree
  • 1/4 cup vodka
  • 1/2 cup heavy cream
  • Salt to taste
• For the pasta:
  • 8 oz penne pasta
  • 4 quarts water
  • 1 tbsp salt
• For garnish:
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leavestorn

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the penne pasta. Cook according to package instructions until al denteabout 11 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooksheat 1 tbsp olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and 1/4 tsp red pepper flakessautéing until fragrantabout 30 seconds. Tip: Don’t let the garlic brown or it will taste bitter.
3. Pour in 1 cup tomato puree and simmer for 5 minutesstirring occasionally.
4. Add 1/4 cup vodka to the skillet. Simmer for another 5 minutes to allow the alcohol to cook off. Tip: The sauce should reduce slightly and thicken.
5. Stir in 1/2 cup heavy cream and salt to taste. Cook for an additional 2 minutes until the sauce is creamy and well combined.
6. Drain the pasta and add it to the skillet with the sauce. Toss to coat evenly.
7. Serve hotgarnished with 1/4 cup grated Parmesan cheese and torn fresh basil leaves.

Buttery and richthis Penne alla Vodka is a crowd-pleaser with its velvety sauce and al dente pasta. Try serving it with a side of garlic bread to soak up every last bit of sauceor add grilled chicken for a protein boost.

Linguine with Clam Sauce

Whenever I think of a dish that brings the ocean to my tableLinguine with Clam Sauce is the first that comes to mind. It’s a recipe that reminds me of summer evenings by the coastwhere the breeze carries the salty tang of the sea. I love how simple ingredients come together to create something truly specialand I’m excited to share my take on this classic with you.

Ingredients

• For the pasta:
  • 1 pound linguine
  • 4 quarts water
  • 1 tbsp salt
• For the clam sauce:
  • 2 tbsp olive oil
  • 4 cloves garlicminced
  • 1/2 tsp red pepper flakes
  • 2 cans (6.5 oz each) chopped clamsdrainedjuice reserved
  • 1/2 cup dry white wine
  • 1/4 cup fresh parsleychopped
  • 1 tbsp unsalted butter
  • Salt to taste

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt and the linguinecooking according to package instructions until al denteabout 8-10 minutes.
2. While the pasta cooksheat 2 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakessautéing for about 1 minute until fragrant.
3. Stir in the reserved clam juice and 1/2 cup of white winebringing the mixture to a simmer. Let it reduce by halfabout 5 minutes.
4. Add the chopped clams to the skilletwarming them through for about 2 minutes. Tip: Be careful not to overcook the clams to keep them tender.
5. Drain the pastareserving 1/2 cup of the pasta water. Toss the linguine with the clam sauceadding the reserved pasta water as needed to loosen the sauce.
6. Finish by stirring in 1/4 cup of chopped parsley and 1 tbsp of butter for a glossyrich sauce. Tip: The butter adds a luxurious textureso don’t skip it!
7. Season with salt to taste and serve immediately. Tip: For an extra touchgarnish with additional parsley and a sprinkle of red pepper flakes.

Combining the tender linguine with the brinygarlicky clam sauce creates a dish that’s both comforting and elegant. I love serving it with a crisp white wine and a side of crusty bread to soak up every last drop of sauce. It’s a meal that feels like a celebrationno matter the occasion.

Baked Ziti

Every time I think about comfort foodbaked ziti is the first dish that comes to mind. It’s the perfect blend of cheesysaucyand absolutely satisfyingespecially on a chilly evening. I remember my grandma making it for family gatheringsand nowit’s a staple in my kitchen too.

Ingredients

• For the pasta:
  • 1 pound ziti pasta
  • 1 tablespoon olive oil
  • 1 teaspoon salt
• For the sauce:
  • 2 cups marinara sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
• For the cheese mixture:
  • 15 ounces ricotta cheese
  • 1 egg
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of water to a boiladd the olive oil and saltthen cook the ziti pasta according to the package instructions until al denteabout 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. Drain the pasta and return it to the pot. Tip: Save a cup of pasta water to adjust the sauce consistency if needed.
4. In a bowlmix the ricotta cheeseeggParmesan cheeseand half of the mozzarella cheese until well combined. Tip: Letting the cheese mixture sit for a few minutes helps the flavors meld.
5. Add the marinara saucegarlic powderand dried basil to the pastastirring to coat evenly.
6. Fold the cheese mixture into the pasta until everything is evenly distributed.
7. Transfer the mixture to a greased baking dishspreading it out evenlyand top with the remaining mozzarella cheese.
8. Bake in the preheated oven for 25-30 minutesor until the cheese is bubbly and golden brown.

Baked ziti comes out of the oven with a perfectly crispy top layerhiding the creamycheesy goodness underneath. Serve it straight from the dish for a family- mealor pair it with a crisp salad for a lighter touch.

Shrimp Scampi Pasta

Just last weekendI found myself craving something both luxurious and comfortingand that’s when Shrimp Scampi Pasta came to mind. It’s a dish that feels fancy enough for a dinner party but simple enough for a weeknight mealand I love how the garlickybuttery sauce clings to every strand of pasta.

Ingredients

• For the pasta:
  • 8 oz linguine
  • 4 quarts water
  • 1 tbsp salt
• For the shrimp:
  • 1 lb large shrimppeeled and deveined
  • 2 tbsp olive oil
  • Salt and pepper to taste
• For the sauce:
  • 4 tbsp unsalted butter
  • 4 cloves garlicminced
  • 1/2 cup white wine
  • 1/4 cup lemon juice
  • 1/4 tsp red pepper flakes
  • 1/4 cup chopped parsley

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and 8 oz linguinecooking according to package instructions until al denteabout 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooksheat 2 tbsp olive oil in a large skillet over medium-high heat. Season 1 lb shrimp with salt and pepperthen cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skilletmelt 4 tbsp butter over medium heat. Add 4 cloves minced garlic and cook for 30 seconds until fragrant. Tip: Be careful not to burn the garlic.
4. Pour in 1/2 cup white wine and 1/4 cup lemon juicesimmering for 2 minutes to reduce slightly. Stir in 1/4 tsp red pepper flakes.
5. Add the cooked linguine and shrimp to the skillettossing to coat in the sauce. If neededadd reserved pasta water a little at a time to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling better.
6. Garnish with 1/4 cup chopped parsley before serving.

Delightfullythis Shrimp Scampi Pasta is all about the balance of flavors—garlickybutterywith a hint of spice and acidity. Serve it with a crisp white wine and a simple green salad for a meal that’s sure to impress.

Pasta Primavera

Whenever I think of a dish that screams summerPasta Primavera instantly comes to mind. It’s my go-to when I want something light yet satisfyingpacked with the freshest veggies from the farmer’s market. I remember the first time I made it; the colors alone made me fall in love.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 1 tbsp olive oil
  • 1 tsp salt
• For the sauce and veggies:
  • 2 tbsp olive oil
  • 2 cloves garlicminced
  • 1 cup cherry tomatoeshalved
  • 1 cup broccoli florets
  • 1 bell peppersliced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tsp salt and 1 tbsp olive oil.
2. Add the spaghetti to the boiling water and cook according to package instructionsusually about 8-10 minutesuntil al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooksheat 2 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the cherry tomatoesbroccoli floretsand bell pepper to the skillet. Cook for 5-7 minutesstirring occasionallyuntil the veggies are tender but still crisp. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Pour in the heavy cream and bring to a simmer. Let it cook for 2 minutesthen stir in the grated Parmesan cheese until the sauce thickens slightly. Tip: Adjust the heat to avoid boiling the cream.
6. Drain the pasta and add it to the skillet with the veggies and sauce. Toss everything together until well combined. Season with salt and pepper to taste.

Out of the oventhis Pasta Primavera is a vibrant mix of texturesfrom the al dente pasta to the crisp-tender veggiesall coated in a creamycheesy sauce. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit of that delicious sauce.

Lasagna

Back in my college dayslasagna was my go-to comfort foodespecially during those chilly winter evenings. There’s something magical about layers of pastacheeseand sauce coming together to create a dish that’s both hearty and comforting. Over the yearsI’ve tweaked my recipe to perfectionand todayI’m sharing it with you.

Ingredients

• For the sauce:
  • 1 lb ground beef
  • 1/2 cup oniondiced
  • 2 cloves garlicminced
  • 24 oz marinara sauce
  • 1 tbsp olive oil
• For the cheese mixture:
  • 15 oz ricotta cheese
  • 1 egg
  • 1/4 cup parsleychopped
  • 1/2 tsp salt
• For assembling:
  • 12 lasagna noodlescooked
  • 2 cups mozzarella cheeseshredded
  • 1/4 cup Parmesan cheesegrated

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heatheat 1 tbsp olive oil. Add 1/2 cup diced onion and sauté until translucentabout 5 minutes.
3. Add 2 cloves minced garlic and 1 lb ground beef to the skillet. Cook until the beef is brownedbreaking it apart with a spoon as it cooks.
4. Stir in 24 oz marinara sauce and simmer for 10 minutes. Tip: Letting the sauce simmer enhances its flavor.
5. In a bowlmix 15 oz ricotta cheese1 egg1/4 cup chopped parsleyand 1/2 tsp salt until well combined.
6. Spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish. Arrange 4 cooked lasagna noodles over the sauce.
7. Spread half of the ricotta mixture over the noodlesfollowed by a third of the mozzarella cheese. Repeat the layersending with meat sauce and the remaining mozzarella and Parmesan cheese on top.
8. Cover with foil and bake for 25 minutes. Thenremove the foil and bake for another 25 minutes until bubbly and golden. Tip: Let the lasagna sit for 10 minutes before slicing to ensure neat servings.

Finallythis lasagna is a masterpiece of flavors and textureswith its creamy cheese layershearty meat sauceand perfectly cooked noodles. Serve it with a crisp green salad and garlic bread for a meal that’s sure to impress.

Macaroni and Cheese

Few dishes bring back childhood memories quite like a steaming bowl of macaroni and cheese. It’s the ultimate comfort food that I find myself craving on rainy days or when I need a little pick-me-up. Over the yearsI’ve tweaked my recipe to strike the perfect balance between creamy and cheesyand I’m excited to share it with you today.

Ingredients

• For the pasta:
  • 8 oz elbow macaroni
  • 4 quarts water
  • 1 tbsp salt
• For the cheese sauce:
  • 2 cups whole milk
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups shredded sharp cheddar cheese
  • 1/2 tsp mustard powder
  • 1/4 tsp paprika

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt.
2. Add 8 oz of elbow macaroni to the boiling water. Cook for 7 minutesstirring occasionallyuntil al dente. Tip: Always taste a piece to ensure it’s perfectly cooked.
3. Drain the macaroni and set aside. Do not rinse; the starch helps the sauce adhere.
4. In the same potmelt 2 tbsp of unsalted butter over medium heat. Add 2 tbsp of all-purpose flourwhisking constantly for 1 minute to create a roux. Tip: Keep the heat medium to avoid burning the roux.
5. Gradually whisk in 2 cups of whole milkensuring no lumps form. Cook for 3-4 minutes until the mixture thickens slightly.
6. Reduce heat to low. Stir in 2 cups of shredded sharp cheddar cheese1/2 tsp mustard powderand 1/4 tsp paprika until the cheese is fully melted and the sauce is smooth. Tip: For extra creaminesslet the sauce simmer for an additional minute.
7. Add the cooked macaroni to the cheese saucestirring until evenly coated.

What you’ll love about this mac and cheese is its velvety texture and the sharp tang from the cheddar. For a fun twisttry topping it with crispy breadcrumbs or serving it alongside a tangy tomato salad to cut through the richness.

Pasta Puttanesca

Remember the first time I tried Pasta Puttanesca? It was during a late-night cravingand the bold flavors completely won me over. Nowit’s my go-to dish when I need something quick yet packed with personality.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 3 tbsp olive oil
  • 4 cloves garlicminced
  • 1/2 tsp red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 1/2 cup Kalamata olivespitted and chopped
  • 2 tbsp capersdrained
  • 4 anchovy filletsminced
  • 1/4 cup fresh parsleychopped

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt and the spaghetticooking according to package instructions until al denteabout 8-10 minutes.
2. While the pasta cooksheat 3 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and 1/2 tsp red pepper flakessautéing until fragrantabout 1 minute.
3. Stir in the crushed tomatoeschopped olivescapersand minced anchovies. Simmer the sauce uncovered for 10 minutesstirring occasionally.
4. Drain the pastareserving 1/2 cup of the cooking water. Add the pasta to the skillet with the saucetossing to combine. If neededadd the reserved pasta water a little at a time to loosen the sauce.
5. Remove from heat and stir in the chopped parsley. Serve immediately.

My favorite thing about this dish is how the salty olives and capers play off the sweetness of the tomatoescreating a perfect balance. Try topping it with a sprinkle of Parmesan and a drizzle of olive oil for an extra touch of richness.

Ravioli with Brown Butter and Sage

Every now and thenI stumble upon a dish that’s so simple yet so elegantit becomes a staple in my kitchen. That’s exactly how I feel about this ravioli with brown butter and sage recipe. It’s the kind of meal that feels fancy enough for date night but is surprisingly easy to whip up on a busy weeknight.

Ingredients

• For the ravioli:
  • 1 package (9 oz) fresh cheese ravioli
• For the sauce:
  • 4 tbsp unsalted butter
  • 8 fresh sage leaves
  • 1/4 tsp salt

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the ravioli to the boiling water and cook according to the package instructionsusually about 3-4 minutesuntil they float to the top.
3. While the ravioli cooksmelt the butter in a large skillet over medium heat. Tip: Keep an eye on the butter; it should turn a golden brown color and smell nuttybut be careful not to let it burn.
4. Once the butter is brownedadd the sage leaves and saltstirring for about 1 minute until the sage is crispy.
5. Drain the ravioli and add them to the skillet with the brown butter and sage. Gently toss to coat the ravioli evenly with the sauce. Tip: Use a slotted spoon to transfer the ravioli to the skillet to avoid adding extra water to the sauce.
6. Serve immediately. Tip: For an extra touch of elegancegarnish with a few whole sage leaves on top.

Absolutely divinethe ravioli are perfectly tenderenveloped in a richnutty brown butter sauce with crispy sage leaves adding a delightful texture and aroma. Try serving it with a sprinkle of freshly grated Parmesan cheese for an extra layer of flavor.

Spaghetti Aglio e Olio

Goodnesshave you ever had one of those nights where you’re just too tired to cook anything complicatedbut you’re craving something delicious? That’s exactly how I discovered the magic of Spaghetti Aglio e Olio. It’s simpleit’s quickand oh boydoes it pack a flavor punch.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1/2 cup extra virgin olive oil
  • 6 garlic clovesthinly sliced
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh parsleyfinely chopped
  • 1/2 cup Parmesan cheesegrated

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt.
2. Add 8 oz of spaghetti to the boiling water. Cook according to package instructions until al denteabout 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooksheat 1/2 cup of olive oil in a large skillet over medium heat. Add 6 thinly sliced garlic cloves and 1/2 tsp of red pepper flakes. Cook until the garlic is goldenabout 2 minutes. Tip: Keep an eye on the garlic to prevent burning.
4. Drain the pasta and add it directly to the skillet with the garlic oil. Toss to coat evenly.
5. If the pasta seems dryadd the reserved pasta water a little at a time until the desired consistency is achieved. Tip: The starch in the pasta water helps the sauce cling to the noodles.
6. Remove from heat and stir in 1/4 cup of chopped parsley and 1/2 cup of grated Parmesan cheese.

Every bite of this Spaghetti Aglio e Olio is a delightful mix of spicygarlickyand cheesy flavorswith the perfect al dente texture. Serve it with a side of crusty bread to soak up any leftover sauce on your plate.

Pasta with Garlic and Oil

YesterdayI found myself craving something simple yet utterly satisfying for dinner. That’s when I remembered my go-to comfort dishPasta with Garlic and Oil. It’s the kind of meal that proves you don’t need a long list of ingredients to create something delicious.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1/3 cup extra virgin olive oil
  • 4 garlic clovesthinly sliced
  • 1/2 tsp red pepper flakes
  • 1/4 cup chopped fresh parsley
  • Salt to taste

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt.
2. Add 8 oz of spaghetti to the boiling water. Cook according to package instructions until al denteabout 8-10 minutes.
3. While the pasta cooksheat 1/3 cup of olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/2 tsp of red pepper flakes. Cook until the garlic is goldenabout 2 minutesstirring frequently to prevent burning.
4. Reserve 1/2 cup of pasta waterthen drain the spaghetti.
5. Add the drained spaghetti to the skillet with the garlic oil. Toss to coat evenlyadding reserved pasta water a little at a time if the pasta seems dry.
6. Stir in 1/4 cup of chopped fresh parsley and salt to taste. Toss everything together for another minute.

My favorite thing about this dish is the way the garlic infuses the oilcreating a sauce that’s both light and packed with flavor. Serve it with a sprinkle of Parmesan cheese or a side of crusty bread to soak up every last drop of that delicious garlic oil.

Chicken Parmesan Pasta

YesterdayI found myself craving something hearty yet easy to whip up after a long day. That’s when I decided to make Chicken Parmesan Pastaa dish that combines the comforting flavors of chicken parm with the ease of a pasta dinner. It’s become a go-to in my kitchenespecially when I need a meal that feels a bit special without requiring hours of effort.

Ingredients

• For the chicken: 2 bonelessskinless chicken breasts1 cup all-purpose flour2 eggsbeaten1 cup breadcrumbs1/2 cup grated Parmesan cheese1 tsp garlic powder1 tsp salt1/2 tsp black pepper2 tbsp olive oil
• For the pasta: 8 oz penne pasta1 tbsp salt (for pasta water)
• For the sauce: 2 cups marinara sauce1/2 cup shredded mozzarella cheese1/4 cup grated Parmesan cheese1 tbsp chopped fresh basil

Instructions

1. Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
2. Bring a large pot of water to a boil and add 1 tbsp salt. Cook the penne pasta according to package instructions until al dentethen drain and set aside.
3. While the pasta cooksprepare the chicken. Mix breadcrumbs1/2 cup Parmesan cheesegarlic powdersaltand pepper in a shallow dish.
4. Dredge each chicken breast in flourdip in beaten eggsthen coat with the breadcrumb mixturepressing gently to adhere.
5. Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure even browning.
6. Transfer the chicken to a baking dishtop with marinara saucemozzarellaand remaining Parmesan. Bake for 15-20 minutes until the cheese is bubbly and golden.
7. While the chicken bakestoss the drained pasta with a bit of olive oil to prevent sticking. Tip: Reserve a cup of pasta water to adjust sauce consistency if needed.
8. Serve the baked chicken over the pastagarnished with fresh basil. Tip: For an extra kicksprinkle with red pepper flakes before serving.

Just like thatyou’ve got a dish where the crispycheesy chicken pairs perfectly with the tender pastaall brought together by the rich marinara. It’s a crowd-pleaser that’s as fun to make as it is to eatespecially when served with a side of garlic bread to scoop up any extra sauce.

Pasta with Pesto Sauce

Pasta with pesto sauce is one of those dishes that feels like a hug in a bowlespecially on a busy weeknight when you’re craving something both comforting and quick. I remember the first time I made itskeptical about how a few simple ingredients could transform into something so vibrant and flavorfulbut ohwas I proven wrong!

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the pesto sauce:
  • 2 cups fresh basil leavespacked
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 3 garlic clovesminced
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt to the boiling water.
2. Add 8 oz of spaghetti to the boiling water and cook according to package instructionsusually about 8-10 minutesuntil al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cookscombine 2 cups of fresh basil leaves1/2 cup grated Parmesan cheese1/3 cup pine nutsand 3 minced garlic cloves in a food processor.
4. Pulse the ingredients a few times until roughly chopped. Tip: Scrape down the sides of the food processor with a spatula to ensure everything is evenly incorporated.
5. With the food processor runningslowly drizzle in 1/2 cup of extra virgin olive oil until the mixture is smooth. Add 1/4 tsp salt and 1/8 tsp black pepperthen pulse to combine.
6. Drain the pastareserving 1/2 cup of the pasta water. Tip: The starchy pasta water helps the pesto sauce cling better to the pasta.
7. Return the drained pasta to the pot. Add the pesto sauce and toss to coatadding reserved pasta water a little at a time if needed to loosen the sauce.

Now that your pasta with pesto sauce is readynotice how the vibrant green sauce clings to each strand of pastaoffering a freshherby flavor with a nutty undertone. Serve it with a sprinkle of extra Parmesan and a few basil leaves on top for a restaurant-worthy presentation at home.

Tortellini in Brodo

YesterdayI found myself craving something comforting yet elegantand that’s when ‘Tortellini in Brodo’ came to mind. This disha beautiful blend of stuffed pasta floating in a savory brothreminds me of the cozy winter evenings at my grandmother’s housewhere every meal was a celebration of flavors and love.

Ingredients

• For the broth:
  • 8 cups chicken stock
  • 1 carrotpeeled and chopped
  • 1 celery stalkchopped
  • 1 small onionpeeled and quartered
  • 2 cloves garlicsmashed
  • 1 bay leaf
• For the tortellini:
  • 1 package (9 oz) cheese tortellini
  • Saltto taste
• For garnish:
  • Freshly grated Parmesan cheese
  • Fresh parsleychopped

Instructions

1. In a large potcombine the chicken stockcarrotceleryoniongarlicand bay leaf. Bring to a boil over high heat.
2. Once boilingreduce the heat to low and let the broth simmer for 30 minutes to allow the flavors to meld. Tip: Skim off any foam that rises to the top for a clearer broth.
3. After 30 minutesstrain the broth through a fine-mesh sieve into another potdiscarding the solids. Return the strained broth to the stove and keep it warm over low heat.
4. Bring a separate pot of salted water to a boil and cook the tortellini according to the package instructionsusually about 3-4 minutes. Tip: Taste a tortellini to ensure it’s al dente before draining.
5. Divide the cooked tortellini among serving bowls and ladle the warm broth over them.
6. Garnish each bowl with freshly grated Parmesan cheese and chopped parsley. Tip: For an extra touch of flavordrizzle a little high-quality olive oil over the top before serving.

Kick back and enjoy the delicate dance of flavors in this dish—the richsavory broth perfectly complements the creamy cheese-filled tortellini. Serve it with a side of crusty bread for dippingand you’ve got a meal that’s both simple and sophisticated.

Pasta with Meatballs

Growing up in a bustling Italian-American householdpasta with meatballs was more than just a meal; it was a Sunday tradition that brought everyone together. I remember the aroma of garlic and tomatoes simmering on the stovea scent that still makes my mouth water to this day. Here’s how I keep that tradition alive in my own kitchenwith a few personal twists along the way.

Ingredients

• For the meatballs: 1 lb ground beef1/2 cup breadcrumbs1/4 cup grated Parmesan cheese1 egg2 cloves garlic (minced)1 tbsp olive oil1 tsp salt1/2 tsp black pepper
• For the sauce: 2 tbsp olive oil3 cloves garlic (minced)1 can (28 oz) crushed tomatoes1 tsp salt1/2 tsp black pepper1/4 cup fresh basil (chopped)
• For the pasta: 1 lb spaghetti4 quarts water1 tbsp salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowlcombine the ground beefbreadcrumbsParmesan cheeseeggminced garlicolive oilsaltand black pepper for the meatballs. Mix until just combined to avoid tough meatballs.
3. Shape the mixture into 1.5-inch balls and place them on the prepared baking sheet. Bake for 20 minutesor until golden brown.
4. While the meatballs bakeheat 2 tbsp olive oil in a large saucepan over medium heat. Add the minced garlic and sauté for 1 minuteuntil fragrant.
5. Pour in the crushed tomatoessaltand black pepper. Simmer the sauce for 15 minutesstirring occasionally. Tip: For a richer flavorlet the sauce simmer uncovered.
6. Add the baked meatballs to the sauce and continue to simmer for another 10 minutesallowing the flavors to meld.
7. Meanwhilebring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the spaghetticooking according to package instructions until al dente. Tip: Reserve 1/2 cup of pasta water before drainingin case you need to adjust the sauce’s consistency.
8. Drain the spaghetti and return it to the pot. Add the meatballs and saucetossing to combine. If the sauce is too thickadd a splash of the reserved pasta water.
9. Stir in the fresh basil just before serving for a burst of color and flavor. Tip: For an extra touchgarnish with additional grated Parmesan cheese.

Rich in flavor and comforting in texturethis pasta with meatballs is a dish that never fails to satisfy. Serve it with a side of crusty bread to soak up every last bit of sauceor enjoy it as is for a heartyfulfilling meal that’s sure to become a favorite in your home too.

Pasta Salad with Italian Dressing

Finallya pasta salad that doesn’t skimp on flavor or freshness! I remember the first time I made this Pasta Salad with Italian Dressing for a summer potluckand it was gone before I could even get a second helping. It’s become my go-to dish for any gatheringand I love how versatile it is—perfect for picnicsBBQsor just a quick lunch at home.

Ingredients

• For the pasta:
  • 8 oz rotini pasta
  • 1 tbsp olive oil
• For the dressing:
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the salad:
  • 1 cup cherry tomatoeshalved
  • 1/2 cup black olivessliced
  • 1/2 cup red onionfinely diced
  • 1/4 cup fresh basilchopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to package instructions until al denteabout 8-10 minutes.
2. Drain the pasta and rinse under cold water to stop the cooking process. Toss with 1 tbsp olive oil to prevent sticking and set aside to cool.
3. In a small bowlwhisk together 1/2 cup olive oilred wine vinegarItalian seasoninggarlic powdersaltand black pepper until well combined.
4. In a large mixing bowlcombine the cooled pastacherry tomatoesblack olivesred onionand fresh basil.
5. Pour the dressing over the pasta salad and toss gently to coat all the ingredients evenly.
6. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Refreshingly crisp with a tangy kick from the Italian dressingthis pasta salad is a crowd-pleaser. Try serving it in a hollowed-out watermelon for a fun and festive summer presentation!

Conclusion

Zesty flavors and simple steps await in our roundup of 18 delicious pasta dinner recipes! Perfect for busy weeknights or cozy weekendsthese dishes promise to delight. We’d love to hear which recipes become your favorites—drop us a comment below. Loved what you saw? Share the pasta love by pinning this article on Pinterest for your fellow home cooks to enjoy!