Monday through Friday, we all crave those quick, satisfying dinners that come together in a flash. That’s why we’ve gathered 26 delicious pasta recipes perfect for busy weeknights—think creamy sauces, fresh ingredients, and minimal cleanup. Get ready to find your new go-to dish and make those hectic evenings a little tastier!
Creamy Garlic Parmesan Fettuccine
My family absolutely adores this creamy pasta dish—it’s become our go-to comfort food on busy weeknights when we crave something indulgent yet easy to whip up. There’s something magical about how the garlic infuses the sauce with such warmth and depth.
Ingredients
– 12 oz fettuccine pasta (or any long pasta you prefer)
– 4 tbsp unsalted butter (for rich flavor)
– 4 cloves garlic, minced (fresh is best for aroma)
– 1 cup heavy cream (for maximum creaminess)
– 1 cup grated Parmesan cheese (freshly grated melts smoother)
– 1/4 tsp black pepper (adjust to your spice preference)
– 1/4 tsp salt (or to taste, depending on cheese saltiness)
– 2 tbsp fresh parsley, chopped (for garnish and freshness)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta and cook for 8-10 minutes, stirring occasionally, until al dente (tip: taste a strand to ensure it’s tender but firm).
3. Drain the pasta in a colander, reserving 1/2 cup of pasta water for later use.
4. In a large skillet, melt the unsalted butter over medium heat until it bubbles slightly.
5. Add the minced garlic and sauté for 1-2 minutes, stirring constantly, until fragrant but not browned (tip: avoid high heat to prevent bitterness).
6. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally, for about 2-3 minutes until slightly thickened.
7. Reduce the heat to low and gradually whisk in the grated Parmesan cheese until fully melted and smooth.
8. Season the sauce with black pepper and salt, adjusting to your preference.
9. Add the drained pasta to the skillet, tossing to coat evenly in the sauce (tip: if the sauce is too thick, add a splash of reserved pasta water to loosen it).
10. Garnish with fresh chopped parsley before serving. What makes this dish stand out is its luxuriously velvety texture and the bold, savory punch from the garlic and Parmesan—it’s pure comfort in a bowl. Try topping it with grilled chicken or sautéed mushrooms for an extra hearty meal that’ll have everyone asking for seconds.
Spicy Arrabbiata Penne
Oh my goodness, if there’s one pasta dish that never fails to hit the spot after a long day, it’s this fiery arrabbiata. I first fell in love with it during a cozy dinner at a little Italian spot in Brooklyn, and I’ve been perfecting my version ever since—it’s become my go-to comfort food with a kick!
Ingredients
– 12 oz penne pasta (or any short pasta you prefer)
– 2 tbsp olive oil (extra virgin for best flavor)
– 3 cloves garlic, minced (fresh is key here)
– 1/2 tsp red pepper flakes (adjust for more or less heat)
– 1 (28 oz) can crushed tomatoes (San Marzano for sweetness)
– 1 tsp salt (fine sea salt works well)
– 1/4 cup fresh basil, chopped (plus extra for garnish)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook for 9-11 minutes, stirring occasionally, until al dente (check by tasting a piece—it should have a slight bite).
3. While the pasta cooks, heat olive oil in a large skillet over medium heat for 1-2 minutes until shimmering.
4. Add minced garlic and red pepper flakes, sautéing for 30-45 seconds until fragrant but not browned to avoid bitterness.
5. Pour in the crushed tomatoes and stir to combine with the garlic and pepper flakes.
6. Add salt and bring the sauce to a gentle simmer over medium-low heat, cooking for 8-10 minutes until slightly thickened.
7. Drain the cooked pasta, reserving 1/2 cup of pasta water for later use to adjust sauce consistency.
8. Add the drained pasta to the skillet with the sauce, tossing to coat evenly.
9. If the sauce is too thick, gradually stir in reserved pasta water, 2 tbsp at a time, until desired consistency is reached.
10. Remove from heat and stir in chopped basil just before serving to preserve its fresh flavor.
Zesty and vibrant, this dish boasts a perfect balance of spicy heat from the pepper flakes and the bright acidity of tomatoes, with the penne holding onto every bit of the chunky sauce. I love topping it with extra basil and a drizzle of olive oil for a restaurant-worthy finish—it’s ideal for a quick weeknight dinner or impressing guests with minimal effort!
Lemon Butter Shrimp Linguine
Bustling weeknights call for quick, elegant meals that feel special without the fuss. I first made this lemon butter shrimp linguine during a busy Thursday when I needed something bright and comforting—it’s become my go-to for impressing guests or just treating myself. The zesty lemon and rich butter sauce come together in minutes, making it perfect for any night of the week.
Ingredients
– 8 oz linguine pasta
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 3 tbsp unsalted butter
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1/4 cup fresh lemon juice (about 2 lemons)
– 1/4 cup dry white wine (optional, substitute with broth)
– 1/4 tsp red pepper flakes (adjust to taste)
– Salt and black pepper to taste
– 2 tbsp fresh parsley, chopped
– Lemon zest for garnish
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the linguine and cook according to package directions until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the shrimp dry with paper towels to ensure a good sear.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.
5. Add the shrimp in a single layer and season with salt and black pepper.
6. Cook the shrimp for 2-3 minutes per side until pink and opaque, then remove and set aside.
7. Reduce heat to medium and add butter to the same skillet, melting it completely.
8. Add minced garlic and red pepper flakes, sautéing for 30-60 seconds until fragrant but not browned.
9. Pour in lemon juice and white wine, scraping up any browned bits from the skillet with a wooden spoon.
10. Simmer the sauce for 2-3 minutes until slightly reduced.
11. Drain the cooked linguine, reserving 1/4 cup of pasta water.
12. Add the linguine and shrimp back to the skillet, tossing to coat in the sauce.
13. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
14. Stir in chopped parsley and adjust seasoning with salt and pepper.
15. Garnish with lemon zest before serving.
Perfectly al dente linguine clings to the velvety butter sauce, while the shrimp adds a tender, juicy bite. The bright lemon cuts through the richness, making each forkful refreshing and satisfying. Serve it with a crisp green salad or crusty bread to soak up every last drop of that delicious sauce.
Classic Bolognese with Spaghetti
Oh, the comforting aroma of a simmering Bolognese sauce takes me right back to my grandmother’s kitchen, where she’d spend hours letting the flavors meld perfectly. I’ve tweaked her classic recipe over the years to make it a bit quicker for busy weeknights, but it still delivers that rich, hearty taste we all crave. Trust me, once you try this version, it might just become your go-to comfort meal too!
Ingredients
– 1 lb ground beef (or a mix with pork for extra flavor)
– 1 large onion, finely diced (about 1 cup)
– 2 carrots, finely diced (about 1/2 cup)
– 2 celery stalks, finely diced (about 1/2 cup)
– 3 cloves garlic, minced (adjust to your preference)
– 1/4 cup olive oil (or any neutral oil)
– 1/2 cup dry red wine (optional, but adds depth)
– 1 (28 oz) can crushed tomatoes
– 1/2 cup whole milk (helps tenderize the meat)
– 1/4 cup tomato paste
– 2 tsp dried oregano
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 1 lb spaghetti
– 1/4 cup grated Parmesan cheese (for serving)
– Fresh basil leaves (for garnish, optional)
Instructions
1. Heat 1/4 cup olive oil in a large Dutch oven or heavy-bottomed pot over medium heat (around 350°F) until shimmering.
2. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot, and sauté for 8-10 minutes until softened and lightly golden, stirring occasionally to prevent burning.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add 1 lb ground beef to the pot, breaking it up with a wooden spoon, and cook for 5-7 minutes until no pink remains, draining any excess fat if desired for a leaner sauce.
5. Pour in 1/2 cup dry red wine, scraping the bottom of the pot to deglaze and incorporate any browned bits, and simmer for 2-3 minutes until the alcohol evaporates.
6. Mix in 1/4 cup tomato paste and cook for 1 minute to deepen the flavor, stirring constantly to avoid sticking.
7. Add 1 (28 oz) can crushed tomatoes, 1/2 cup whole milk, 2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper, stirring to combine everything evenly.
8. Reduce the heat to low, cover the pot with a lid slightly ajar, and let the sauce simmer for at least 45 minutes, stirring every 15 minutes to prevent scorching and develop a rich consistency.
9. While the sauce simmers, bring a large pot of salted water to a rolling boil (about 1 tbsp salt per gallon of water) for the spaghetti.
10. Add 1 lb spaghetti to the boiling water and cook according to package directions, usually 8-10 minutes, until al dente, then drain well.
11. Taste the Bolognese sauce and adjust seasoning with more salt or pepper if needed, then remove from heat.
12. Serve the sauce over the drained spaghetti, topped with 1/4 cup grated Parmesan cheese and fresh basil leaves if using.
My favorite part is how the slow simmering melds the tomatoes and meat into a velvety, robust sauce that clings beautifully to each strand of pasta. For a fun twist, try serving it with a side of garlic bread or over polenta instead of spaghetti—it’s just as delicious and adds a cozy variation to this timeless dish.
Pesto and Sun-Dried Tomato Rotini
Never underestimate how a simple pasta dish can transport you straight to the Italian countryside. I first fell in love with this combination during a summer trip to Tuscany, and now it’s my go-to weeknight dinner when I want something both comforting and vibrant. The bold flavors come together in minutes, making it perfect for busy evenings when you still want to eat well.
Ingredients
– 12 oz rotini pasta
– 1/2 cup basil pesto (store-bought or homemade)
– 1/3 cup sun-dried tomatoes in oil, drained and chopped (reserve 1 tbsp oil)
– 1/4 cup grated Parmesan cheese, plus extra for serving
– 2 cloves garlic, minced
– 1 tbsp reserved sun-dried tomato oil (or olive oil)
– Salt and black pepper to taste
– Fresh basil leaves for garnish (optional but recommended)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook according to package directions, usually 8-10 minutes, until al dente.
3. While pasta cooks, heat 1 tbsp of reserved sun-dried tomato oil in a large skillet over medium heat.
4. Add minced garlic and sauté for 1 minute until fragrant but not browned.
5. Drain the cooked pasta, reserving 1/4 cup of pasta water.
6. Tip: The starchy pasta water helps create a silky sauce that clings to every noodle.
7. Add the drained pasta directly to the skillet with garlic.
8. Stir in the basil pesto and chopped sun-dried tomatoes, tossing to coat evenly.
9. Tip: If the sauce seems too thick, gradually add reserved pasta water 1 tbsp at a time until desired consistency is reached.
10. Sprinkle in 1/4 cup grated Parmesan cheese and toss quickly to combine.
11. Season with salt and black pepper to taste, remembering that Parmesan adds saltiness.
12. Tip: For extra freshness, tear a few basil leaves and stir them in just before serving.
13. Remove from heat and serve immediately.
Freshly made, this pasta boasts a wonderful contrast between the creamy pesto and the chewy, tangy sun-dried tomatoes. I love serving it with an extra sprinkle of Parmesan and a side of garlic bread to soak up every last bit of sauce—it’s a meal that feels both rustic and refined.
One-Pot Alfredo Chicken Tortellini
Recently, I found myself craving something creamy and comforting after a long day, and this one-pot wonder became my go-to solution—it’s so easy, even my kids can help toss in the ingredients! Relying on pantry staples and minimal cleanup, this dish feels like a cozy hug in a bowl, perfect for busy weeknights when you need dinner on the table fast.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (thaw if frozen)
– 1 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced (use more for extra flavor)
– 1 cup heavy cream (substitute with half-and-half for a lighter option)
– 1/2 cup grated Parmesan cheese (freshly grated melts better)
– 1 (9 oz) package cheese tortellini (refrigerated or frozen)
– 1 cup chicken broth (low-sodium preferred)
– 1 tsp dried Italian seasoning (or a mix of basil and oregano)
– Salt and black pepper to taste (start with 1/2 tsp salt)
– Fresh parsley for garnish (optional, but adds color)
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb cubed chicken breasts to the pot and cook for 5-7 minutes, stirring occasionally, until browned on all sides and no longer pink inside (internal temperature should reach 165°F).
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant, being careful not to burn it—this enhances the flavor base.
4. Pour in 1 cup chicken broth and 1 cup heavy cream, then add 1 tsp dried Italian seasoning, 1/2 tsp salt, and black pepper to taste; bring to a gentle boil over high heat.
5. Tip: Scrape any browned bits from the bottom of the pot with a wooden spoon to incorporate extra flavor into the sauce.
6. Add the entire 9 oz package of cheese tortellini to the pot, stirring to submerge them in the liquid.
7. Reduce heat to medium-low, cover the pot with a lid, and simmer for 10-12 minutes, stirring halfway through, until the tortellini are tender and the sauce has thickened slightly.
8. Tip: Avoid overcooking the tortellini—they should be al dente with a slight bite to prevent mushiness.
9. Remove the pot from heat and stir in 1/2 cup grated Parmesan cheese until fully melted and the sauce is creamy.
10. Tip: Let the dish rest for 2-3 minutes off heat to allow the flavors to meld together before serving.
11. Garnish with fresh parsley if desired and serve immediately.
Velvety and rich, this Alfredo chicken tortellini boasts a creamy sauce that clings perfectly to each tender pasta pocket, with the savory chicken adding a hearty touch. For a fun twist, top it with extra Parmesan and a side of garlic bread to soak up every last bit of that delicious sauce—it’s a crowd-pleaser that always leaves everyone asking for seconds!
Mediterranean Orzo Pasta with Vegetables
Vivid memories of my trip to Greece inspired this colorful orzo dish that’s become a weeknight staple in my kitchen. I love how the Mediterranean flavors come together so effortlessly, and it’s perfect for using up whatever veggies are lingering in the fridge.
Ingredients
– 1 cup orzo pasta
– 2 tbsp olive oil (or any neutral oil)
– 1 small red onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 zucchini, diced
– 1 cup cherry tomatoes, halved
– 2 cups vegetable broth
– 1/2 tsp dried oregano
– 1/4 cup crumbled feta cheese (optional for topping)
– Fresh basil leaves for garnish (optional)
Instructions
1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced red onion and cook for 3-4 minutes until translucent, stirring occasionally.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Stir in chopped red bell pepper and diced zucchini, cooking for 4-5 minutes until slightly softened.
5. Add orzo pasta to the skillet and toast for 1-2 minutes, stirring constantly to coat with oil.
6. Pour in vegetable broth and bring to a boil.
7. Reduce heat to low, cover, and simmer for 10 minutes until most liquid is absorbed.
8. Stir in halved cherry tomatoes and dried oregano.
9. Cook uncovered for 2-3 more minutes until tomatoes soften slightly.
10. Remove from heat and let stand for 2 minutes to allow residual heat to finish cooking.
Tip: Toasting the orzo enhances its nutty flavor before adding liquid.
Tip: Don’t stir too much during simmering to prevent the orzo from becoming gummy.
Tip: Let the dish rest off heat for perfect absorption of remaining liquid.
Absolutely delightful how the orzo becomes tender while absorbing all the savory broth, creating a creamy texture without any dairy. The vegetables add a satisfying crunch, and the tomatoes burst with sweetness that balances the earthy oregano. I love serving this warm with extra feta crumbled on top, or chilling it for a refreshing pasta salad the next day.
Smoky Bacon Carbonara
Craving something cozy and indulgent? I whipped up this smoky bacon carbonara last night when the autumn chill started to creep in—it’s my go-to comfort dish that always feels like a warm hug. Honestly, there’s nothing better than the rich, savory aroma filling the kitchen after a long day.
Ingredients
– 8 oz spaghetti
– 6 slices thick-cut bacon, chopped into ½-inch pieces (smoky variety works best)
– 2 large eggs
– ½ cup grated Parmesan cheese, plus extra for serving
– ¼ cup heavy cream
– 2 cloves garlic, minced
– ½ tsp black pepper, freshly ground
– ¼ tsp salt, or to taste
– 2 tbsp fresh parsley, chopped (for garnish, optional)
Instructions
1. Bring a large pot of salted water to a boil over high heat, then add the spaghetti and cook according to package directions until al dente, about 8–10 minutes.
2. While the pasta cooks, heat a large skillet over medium heat and add the chopped bacon; cook for 5–7 minutes, stirring occasionally, until crispy and browned.
3. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet.
4. Reduce the heat to low and add the minced garlic to the skillet; sauté for 1 minute until fragrant, being careful not to burn it.
5. In a medium bowl, whisk together the eggs, grated Parmesan cheese, heavy cream, black pepper, and salt until well combined.
6. Drain the cooked spaghetti, reserving ½ cup of the pasta water, and immediately add the hot pasta to the skillet with the garlic.
7. Pour the egg and cheese mixture over the pasta, tossing quickly with tongs to coat evenly and prevent the eggs from scrambling.
8. If the sauce seems too thick, gradually add the reserved pasta water, 2 tablespoons at a time, until it reaches a creamy consistency.
9. Stir in the cooked bacon and toss everything together for another minute over low heat.
10. Garnish with fresh parsley and additional Parmesan cheese if desired, then serve immediately.
Perfectly creamy with a smoky depth from the bacon, this carbonara has a luxurious texture that clings to every strand of pasta. For a fun twist, try topping it with a fried egg or serving it alongside a crisp green salad to balance the richness—it’s a dish that never fails to impress.
Zesty Lemon and Herb Fusilli
Pasta night just got a major upgrade with this vibrant, citrusy twist on a classic. I first whipped this up during a busy weeknight when my herb garden was overflowing, and it’s been a staple ever since—quick, fresh, and always a crowd-pleaser. Honestly, it’s the kind of dish that makes you feel like a kitchen rockstar without any fuss.
Ingredients
– 12 oz fusilli pasta
– 3 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1/4 cup fresh lemon juice (about 2 lemons, adjust for tanginess)
– 1/4 cup fresh parsley, chopped
– 2 tbsp fresh basil, chopped
– 1 tsp lemon zest
– 1/2 tsp red pepper flakes (optional, for heat)
– Salt to taste
– Black pepper to taste
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta to the boiling water and cook for 9-11 minutes, stirring occasionally, until al dente (check by tasting a piece—it should be tender but firm).
3. While the pasta cooks, heat olive oil in a large skillet over medium heat for 1-2 minutes until shimmering.
4. Add minced garlic to the skillet and sauté for 1 minute, stirring constantly, until fragrant but not browned.
5. Remove the skillet from heat and stir in fresh lemon juice, lemon zest, red pepper flakes, salt, and black pepper.
6. Drain the cooked pasta thoroughly, reserving 1/4 cup of pasta water for later use.
7. Add the drained pasta to the skillet with the lemon-herb mixture.
8. Toss the pasta with the sauce over low heat for 1-2 minutes, adding reserved pasta water gradually if needed to loosen the sauce.
9. Stir in chopped parsley and basil until evenly distributed.
10. Serve immediately while warm.
Creamy from the emulsified sauce yet bright and zesty, this fusilli has a perfect balance of herbaceous notes and citrus punch. Try topping it with grilled chicken or a sprinkle of Parmesan for extra depth, or enjoy it as is for a light, refreshing meal that’s ready in no time.
Cheesy Spinach and Artichoke Ravioli
Every time I make this cheesy spinach and artichoke ravioli, it reminds me of cozy Sunday dinners with my family—it’s become our go-to comfort food that feels both fancy and approachable. I love how the creamy filling pairs perfectly with store-bought pasta, making it a quick yet impressive dish for weeknights or gatherings. Plus, you can easily customize the herbs or cheese to suit your taste, which is why I always keep these ingredients on hand for last-minute cravings.
Ingredients
– 1 (9 oz) package cheese ravioli (fresh or frozen works great)
– 1 cup frozen spinach, thawed and squeezed dry (to avoid sogginess)
– 1/2 cup canned artichoke hearts, drained and chopped (marinated adds extra flavor)
– 1/2 cup shredded mozzarella cheese (or a blend for more complexity)
– 1/4 cup grated Parmesan cheese (freshly grated melts better)
– 1/4 cup cream cheese, softened (for creaminess)
– 2 tbsp olive oil (or any neutral oil)
– 2 cloves garlic, minced (adjust for more kick)
– 1/2 tsp red pepper flakes (optional, for heat)
– Salt and black pepper to taste (start with 1/4 tsp each)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the ravioli to the boiling water and cook for 4-6 minutes if fresh, or 7-9 minutes if frozen, until they float to the surface and are tender.
3. While the ravioli cooks, heat olive oil in a large skillet over medium heat for 1-2 minutes until shimmering.
4. Add minced garlic and red pepper flakes to the skillet, sautéing for 30-45 seconds until fragrant but not browned.
5. Stir in thawed spinach and chopped artichoke hearts, cooking for 2-3 minutes until warmed through.
6. Reduce heat to low and add cream cheese, stirring until melted and smooth, about 1-2 minutes.
7. Incorporate mozzarella and Parmesan cheeses, stirring constantly for 1-2 minutes until fully melted and creamy.
8. Season the mixture with salt and black pepper, tasting and adjusting as needed.
9. Drain the cooked ravioli thoroughly and add them to the skillet, tossing gently to coat evenly with the sauce for 1 minute.
10. Remove from heat and let sit for 1-2 minutes to allow flavors to meld.
Lusciously creamy with a hint of garlic and a subtle kick from the red pepper, this ravioli boasts a perfect balance of rich cheese and earthy vegetables. I love serving it topped with extra Parmesan and a side of crusty bread to soak up every bit of the sauce—it’s a dish that always earns compliments and requests for seconds!
Hearty Sausage and Kale Cavatappi
Gosh, after a long day chasing my toddler around, nothing hits the spot like a comforting pasta dish that comes together quickly. This sausage and kale cavatappi has become my go-to weeknight dinner—it’s hearty, flavorful, and packed with veggies even my picky eater will devour.
Ingredients
– 1 lb cavatappi pasta
– 1 tbsp olive oil (or any neutral oil)
– 1 lb Italian sausage, casings removed
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 bunch kale, stems removed and chopped
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus extra for serving
– Salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the cavatappi pasta and cook according to package directions until al dente, about 9-10 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
5. Tip: If the sausage releases a lot of grease, drain excess fat but leave about 1 tablespoon for flavor.
6. Add the diced onion to the skillet and sauté until softened, about 3-4 minutes.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the chopped kale and cook, stirring occasionally, until wilted, about 3-4 minutes.
9. Pour in the heavy cream and bring to a simmer.
10. Reduce heat to low and stir in the grated Parmesan until the sauce is smooth.
11. Tip: For a thicker sauce, let it simmer for 2-3 minutes to reduce slightly.
12. Drain the cooked pasta and add it to the skillet, tossing to coat evenly with the sauce.
13. Season with salt and black pepper to taste.
14. Tip: Let the pasta sit for 2 minutes off the heat to allow the flavors to meld.
My family loves how the cavatappi’s twists hold onto the creamy sauce, while the kale adds a pleasant chewiness. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last bit—it’s a meal that feels indulgent but comes together in no time.
Roasted Red Pepper and Ricotta Stuffed Shells
There’s something magical about how roasted red peppers transform from crisp and bright to sweet and smoky in the oven—it’s a trick I learned from my grandma, who always said patience makes the best flavors. This dish brings that warmth to a comforting pasta bake, perfect for cozy nights when you want to impress without the fuss. I love making it ahead for busy weeks, as it reheats beautifully and feels like a hug in every bite.
Ingredients
– 12 jumbo pasta shells (or more if some break, they’re fragile)
– 2 large red bell peppers (about 1 cup when roasted and chopped)
– 1 cup whole milk ricotta cheese (full-fat for creaminess, but part-skim works)
– 1/4 cup grated Parmesan cheese (freshly grated melts better)
– 1 clove garlic, minced (or 1/2 tsp garlic powder if preferred)
– 2 tbsp olive oil (or any neutral oil like avocado)
– 1/2 tsp salt (adjust to taste, start with less)
– 1/4 tsp black pepper (freshly ground for best flavor)
– 1/4 tsp red pepper flakes (optional, for a hint of heat)
– 1 cup marinara sauce (store-bought or homemade, about 8 oz)
– 1/4 cup shredded mozzarella cheese (for topping, adds gooeyness)
– Fresh basil leaves for garnish (optional, but brightens the dish)
Instructions
1. Preheat your oven to 425°F (218°C) to roast the peppers efficiently.
2. Cut the red bell peppers in half, remove the stems and seeds, and place them cut-side down on a baking sheet lined with parchment paper.
3. Drizzle 1 tablespoon of olive oil over the peppers and roast in the preheated oven for 20-25 minutes, until the skins are charred and blistered.
4. Tip: Let the peppers cool in a covered bowl for 10 minutes after roasting—this steams them and makes peeling the skin off much easier.
5. While the peppers cool, bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package directions, usually 9-11 minutes, until al dente (firm to the bite).
6. Drain the cooked shells and rinse them under cold water to stop the cooking process, then set aside.
7. Peel the skins off the roasted peppers, chop them into small pieces, and place in a mixing bowl.
8. Add the ricotta cheese, Parmesan cheese, minced garlic, remaining 1 tablespoon of olive oil, salt, black pepper, and red pepper flakes (if using) to the bowl with the chopped peppers.
9. Stir the mixture until well combined and creamy.
10. Tip: Taste the filling and adjust seasoning now—it should be flavorful since it’ll be baked with other elements.
11. Spread half of the marinara sauce evenly on the bottom of a 9×13 inch baking dish to prevent sticking.
12. Stuff each cooked pasta shell with about 2 tablespoons of the ricotta and pepper mixture, placing them seam-side up in the baking dish.
13. Pour the remaining marinara sauce over the stuffed shells, then sprinkle the shredded mozzarella cheese on top.
14. Bake in the preheated oven at 375°F (190°C) for 20-25 minutes, until the cheese is melted and bubbly and the edges are lightly golden.
15. Tip: Let it rest for 5 minutes after baking—this helps the filling set and makes serving cleaner.
16. Garnish with fresh basil leaves before serving if desired.
Just out of the oven, these shells offer a delightful contrast: tender pasta giving way to a creamy, slightly sweet filling with a hint of smokiness from the peppers. Serve it alongside a crisp green salad or garlic bread to soak up the saucy goodness, and watch it become an instant family favorite—it’s the kind of meal that feels both rustic and elegant, perfect for sharing stories over dinner.
Conclusion
Just like that, you’ve got 26 tasty pasta dinners to make weeknights easier and more delicious! We hope these recipes inspire you to get cooking—try one tonight, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest for others to enjoy. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
