Fast food doesn't have to mean takeaway when you have pasta in the pantry. Perfect for impromptu entertaining, pasta is the original convenience food.
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A well-stocked pantry is the key; with a few well-chosen staples in the kitchen cupboard, refrigerator, or freezer, a simple meal can be on the table in the time it takes to boil. These are my 20 pasta recipes for easy weeknight dinners.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
1. Creamy Garlic Tomato Noodles
Recipe by Katlynne Linne-Shult
I had an extra package of cream cheese left over from a dessert I had made, and thought it would be good to try a creamy pasta. I looked around to see what else I had, and found egg noodles, garlic, and tomatoes. The result ended up being pretty tasty, and it’s easy to make.
2. Spicy Tofu Pasta
Recipe by Katlynne Linne-Shult
This recipe is super quick and very easy. If you have never cooked with tofu before, it is a great beginner-friendly recipe.
3. Summer Pasta Salad
Recipe and video by Brittney R.
As a mom, I am always looking for simplicity in the kitchen—especially when it comes to making food my kids will actually eat. This super-easy pasta salad is my go-to and is sure to be a massive hit this summer, whether you're just hanging out at home or heading to a neighborhood barbecue.
4. High-Protein Creamy Basil Salmon Pasta
Recipe and video by Arielle M.
Let's make some high-protein creamy basil salmon pasta.
5. Easy Shrimp Alfredo
Recipe and video by
If you need a quick and easy dinner, make this shrimp Alfredo with me.
6. Spaghetti & Meatballs
Recipe by Chelsea Aye
I've always craved the classic spaghetti and meatballs but with the fewest steps possible, while keeping the same flavor and freshness. After many years as a hospitality student, juggling schoolwork and work, I worked for a restaurant called Da Mamma in Chur, Switzerland, which served some of the best pasta I've had. The recipes were never written down, but working closely with the family made me fall in love with Italian cuisine while helping me develop an easy version of Spaghetti with meatballs.
7. Classic Spaghetti Bolognese
Spaghetti bolognese is a staple in everyone's house around the world. My husband and son love it, and if I have mince in the freezer and ask them what they'd prefer, spagbol always wins.
Apparently, bolognese is a ragu, a slow-cooked meat sauce traditionally made with beef, pork, or veal, with very little tomato and a touch of milk or cream. I let it simmer slowly for about 1.5 to 2 hours. Don't rush it, or it will likely taste a bit flat.
I think the best pasta to use is medium ribbons or large tubes, like tagliatelle, macaroni, rigatoni, or penne, but honestly whatever you have works just as well.
Another thing I like to do is make the sauce two to three days in advance, cover and refrigerate it. I feel like it just gives it a more in-depth taste. Or alternatively, make it up to one month in advance and freeze it, then defrost overnight in the refrigerator before heating.
Then of course I serve it with a light dusting of parmesan or pecorino. We don't always have those, so even cheddar is fine.
Ingredients
Method
- Heat oil in a large skillet over medium-high heat. Brown beef about 6 minutes, breaking it up; drain excess fat.
- Add onion and garlic to the skillet and cook until softened, about 3 minutes.
- Stir in tomato paste, crushed tomatoes, oregano, basil, salt, and pepper. Reduce heat to low and simmer for 20 minutes.
- While the sauce simmers, cook spaghetti according to package directions. Reserve 1/2 cup pasta water before draining.
- Toss pasta with sauce; loosen with a splash of pasta water if needed.
- Serve topped with freshly grated Parmesan.
8. Baked Ziti with Italian Sausage
I've always adored baked pasta, and this is by far my favorite version. It's full of Italian sausage and cheesy cheeses. Ziti uses tube-shaped pasta, but if you don't have it, penne works, and so does rigatoni; it holds the sauce even better. If you can't find Italian sausages, use the best coarse-ground sausages you can find. A good quality Cumberland or Toulouse is a reasonable substitute.
When cooking the pasta, make sure you undercook it by 2 to 3 minutes. Remember, when it's in the oven, it keeps cooking, and you don't want this pasta dish to be mushy. To keep your baked ziti from becoming watery, be sure you're not using fresh mozzarella, as it has a very high water content and will release a lot of moisture into your dish.
Baked ziti is a great dish to stash away in your freezer. Defrost overnight in the refrigerator before heating.
Ingredients
Method
- Preheat oven to 375°F. Cook ziti until just al dente, about 2 minutes less than package directions. Drain and set aside.
- Brown Italian sausage in a skillet over medium heat, breaking it up, about 7 minutes. Drain fat.
- In a large bowl, mix ricotta, egg, garlic powder, Italian seasoning, salt, and pepper. Stir in 1 cup mozzarella.
- Combine cooked pasta, sausage, marinara sauce, and ricotta mixture in the bowl and stir to combine.
- Transfer to a greased 9×13 baking dish. Top with remaining mozzarella and Parmesan.
- Bake uncovered for 25-30 minutes until cheese is melted and edges are bubbling.
9. Sunday Meat Lasagna
I always say meat lasagna is a labor of love. Yes, it does take quite a while to make and prepare, but it is always worth it. Classic Italian lasagna actually has no bechamel. Instead, it uses ricotta and finely sliced mozzarella arranged in layers.
My kitchen always looks like a bomb has hit it after making lasagna. But it feeds my husband for 3 days afterward, and he takes it to work as his lunch.
A mistake I've made quite a few times is adding too much pasta. This dries it out hectically, so I found the trick is making quite a thin layer of it.
I think of my gran when I make lasagna because she gave me a piece of nutmeg that I've kept in a container, and I add it to the bechamel. It's a very nostalgic dish for me.
Ingredients
Method
- Preheat oven to 375°F. Brown beef, pork, and garlic together in a large skillet over medium-high heat. Drain fat, then stir in marinara and crushed tomatoes. Simmer 10 minutes.
- In a bowl, mix ricotta, eggs, basil, oregano, half the Parmesan, and 1 cup mozzarella until combined.
- Spread a thin layer of meat sauce on the bottom of a 9×13 baking dish.
- Layer noodles, ricotta mixture, meat sauce, and mozzarella. Repeat layers twice, ending with sauce and mozzarella on top.
- Sprinkle remaining Parmesan over the top. Cover with foil and bake 40 minutes.
- Remove foil and bake another 15 minutes until golden and bubbling. Let rest 10 minutes before cutting.
10. Penne Arrabbiata
I guarantee you that you have tomatoes and dinner in your pantry right now. I make penne arrabbiata normally when I've come home late and have nothing for dinner. It's really one of those easy pasta dishes everyone seems to like.
The name of this sauce is from central Italy and means "angry," because of the potency of its flavor. I don't add that much chili, as my son loves this dish. Which pasta you use is up to you, but normally, strands or tubes work well: spaghetti, penne, or rigatoni.
A common mistake is undersalting the pasta water or overcooking the sauce. It should be punchy and bright, not sweet and reduced. You can also add vegetables like grilled zucchini, peppers, or onions a couple of steps before adding the tomato sauce.
To make ahead, let the arrabbiata sauce cool completely, then store it in a freezer-safe container for 2 to 3 months. Reheat in a saucepan over low heat, but make the pasta fresh for serving.
Ingredients
Method
- Cook penne according to package directions. Reserve 1/2 cup pasta water before draining.
- Meanwhile, heat oil in a large skillet over medium heat. Cook garlic and pepper flakes 2 minutes, stirring, until fragrant but not browned.
- Add crushed tomatoes, salt, and pepper. Simmer for 15 minutes until sauce thickens slightly.
- Add drained pasta to the sauce and toss to coat, adding pasta water as needed.
- Serve topped with fresh parsley and Parmesan.
11. Quick Marinara Tortellini
I always associate tortellini with a really authentic Italian dish. There's something about a pocket filled with cheesiness or meat. It's such a quick dinner, about 20 to 25 minutes. I normally use marinara sauce, a tomato-based Italian sauce made with tomatoes, garlic, onions, herbs, and olive oil.
Or if you have a jarred marinara sauce, it can be enhanced with garlic, chili flakes, Italian herbs, or fresh basil. I normally call this automatic comfort food, though technically it isn't. According to legend, tortellini was inspired by the shape of Venus's navel, earning it the nickname "belly button pasta."
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I always think of this when I make tortellini. You can add some baby spinach at the end, which just adds a different color and more depth, and eat it with some crunchy garlic bread. Nothing is better. Delish.
Ingredients
Method
- Cook tortellini according to package directions. Reserve 1/2 cup pasta water before draining.
- In the same pot, warm marinara sauce over medium heat. Add garlic powder and olive oil.
- Add drained tortellini to the sauce and toss gently. Add a splash of pasta water to loosen if needed.
- Serve topped with mozzarella, Parmesan, and fresh basil.
12. Fettuccine Alfredo
I often find myself walking down the aisle at the local grocery store in the pasta section, seeing those pre-packed Alfredo pasta Boxes, and then my craving starts. It's really easy to make it from scratch. All you need are the right ingredients.
A lot of people think that fettuccine Alfredo has cream, but it does not. Traditionally, fettuccine is the pasta paired with the famous Alfredo sauce. Alfredo was the owner of a restaurant in Rome where the great and the good flocked in the 1950s and 60s. He used to give the pasta a final toss with a large gold fork and spoon before setting the dish on the table.
This dish calls for the real deal, so make sure you have Italian Parmesan or Pecorino Romano. Although they're expensive, they are unquestionably superior in flavor and texture. If you buy those pre-grated cheap ones, they don't melt smoothly.
Ingredients
Method
- Cook fettuccine according to package directions. Reserve 1 cup pasta water before draining.
- Melt butter in a large skillet over medium heat. Add garlic and cook 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Cook 3-4 minutes until slightly thickened.
- Remove skillet from heat and stir in Parmesan, salt, pepper, and nutmeg until smooth.
- Add drained pasta and toss, adding pasta water a little at a time until sauce coats the noodles evenly.
- Serve immediately with extra Parmesan and fresh parsley.
13. Chicken Bacon Carbonara
Carbonara brings me back to the days when I was studying at culinary school. This is when I first had this dish, but made the real way. This authentic Italian carbonara recipe is made with just five simple ingredients: spaghetti, crispy guanciale, black pepper, pecorino Romano, and eggs.
We don't all have guanciale in our freezers or fridge, so bacon has been used as a substitute, and eventually chicken, which is very non-traditional but has become quite common as a home-cooked addition for added protein and heartiness.
The only challenge is getting the eggs to form a creamy sauce without scrambling them or leaving them raw. This is where temperature comes in. You need to make sure that the residual heat from the pasta does the cooking, not the burner.
I always add a cup of pasta water towards the end because it's salty and starchy, and it actually emulsifies the sauce. At the end, toss the pasta off the heat immediately and work fast. The sauce goes from silky to rubbery really quickly.
Ingredients
Method
- Cook spaghetti according to package directions. Reserve 1 cup pasta water before draining.
- In a bowl, whisk together egg yolks, whole egg, cheese, and black pepper. Set aside.
- Cook bacon in a large skillet over medium heat until crispy. Remove bacon but leave drippings in the pan.
- Add olive oil and garlic to the same pan, then cook chicken slices until cooked through, about 5-6 minutes. Season with salt.
- Off heat, add hot drained pasta. Immediately add egg mixture; toss quickly, adding pasta water a few tablespoons at a time until creamy and clinging.
- Stir in bacon and serve immediately with extra cheese and black pepper.
14. Creamy Vodka Sauce Rigatoni
Don't let vodka sauce put you off this one. I don't know about you, but when I see vodka now, it does bring me back to my early teens, and I do shudder a bit. But this creamy vodka sauce rigatoni is a grown-up tomato cream sauce that's rich and tangy and done in 30 minutes.
The vodka acts as an emulsifier, preventing the water in the tomatoes and the fat in the heavy cream from separating and giving it a beautiful, velvety sauce. I only make this pasta dish when I have my girlfriends coming over, and I serve it with a spinach and rocket salad with grated parmesan. Rigatoni is the best pasta to serve with a sauce like this because it has plenty of surface area for the sauce to cling to.
Ingredients
Method
- Cook rigatoni according to package directions. Reserve 1 cup pasta water before draining.
- Melt butter in a large deep skillet over medium heat. Cook onion about 5 minutes until soft; add garlic and pepper flakes and cook 1 minute more.
- Pour in vodka and cook, stirring, until most of it evaporates, about 2 minutes.
- Add crushed tomatoes, salt, and simmer for 10 minutes. Stir in heavy cream and simmer another 5 minutes.
- Add drained pasta to sauce and toss to coat, adding pasta water as needed. Remove from heat and stir in Parmesan.
- Serve topped with fresh basil.
15. Creamy Garlic Mushroom Pasta
I use this creamy garlic mushroom pasta when I'm entertaining at home; it's a lovely starter, and it also makes a great weeknight dish because it is really easy to make.
The very best and most authentic mushrooms for pasta are the meaty-textured, earthy-flavored porcini and boletus varieties, but cultivated brown and field mushrooms, especially when paired with dried porcini, are also great.
A great cooking pro tip for this dish: cook the mushrooms in a dry skillet over medium heat. Add the mushrooms in a single, uncrowded layer. The mushrooms will immediately release water; do not let them sit so the water evaporates. Getting a good color on the mushrooms means patience is key. Don't rush or stir too much early on.
To make that creamy pasta, you don't need heavy cream. You can use crème fraîche, mascarpone, or even a splash of pasta water and butter, and that can work just as well. This is a lovely meatless pasta for any day of the week.
Ingredients
Method
- Cook linguine according to package directions. Reserve 1/2 cup pasta water before draining.
- Heat butter and oil in a large skillet over medium-high heat. Cook mushrooms in one layer undisturbed 3-4 minutes until golden. Stir; cook another 3 minutes.
- Add garlic and thyme and cook 1 minute until fragrant.
- Pour in broth and bring to a simmer, scraping up any browned bits. Add heavy cream and simmer 5 minutes until slightly thickened.
- Season with salt and pepper. Add drained pasta and toss to coat, using pasta water to adjust consistency.
- Remove from heat, stir in Parmesan, and top with fresh parsley before serving.
16. Spaghetti Aglio e Olio
Spaghetti aglio e olio is such a classic Neapolitan pasta dish, which means in English "spaghetti with garlic and oil." It's a really simple pasta, using only a handful of pantry staples everyone normally has: spaghetti, high-quality extra-virgin olive oil, sliced garlic, and red pepper flakes.
A crucial step in this recipe is reserving a scoop of the pasta water. This makes it starchy and salty, emulsifying the oil into a silky sauce, so it's not a greasy pasta. A pro tip: never let the garlic burn. Garlic turns bitter very quickly, and starting it in a cold pan ensures the flavor gently infuses into the oil. I serve this dish with some fresh arugula on top. This pasta definitely won't break the bank.
Ingredients
Method
- Cook spaghetti according to package directions. Reserve 1 cup pasta water before draining.
- Meanwhile, heat oil in a large skillet over medium-low heat. Cook garlic and pepper flakes slowly 4-5 minutes, stirring often, until garlic is golden but not browned.
- Add drained pasta directly to the skillet along with 1/2 cup pasta water. Toss vigorously over medium heat for 1-2 minutes until a light sauce forms.
- Season with salt and pepper. Add more pasta water if needed.
- Remove from heat, toss with Parmesan, and top with fresh parsley.
17. Cheesy Baked Mac and Cheese
Mac and cheese is such a family favorite recipe, loved by both children and adults. My husband liked to critique me after each mac and cheese I'd make. What makes or breaks a good mac and cheese is ensuring the béchamel base isn't too thick. The last thing you want is a dried-out mac and cheese, well, according to my husband anyway.
I normally add crispy bacon or even chicken viennas, and that seems to do the trick. Otherwise plain mac is cool too. It really is the ultimate comfort food, and great the next day for a work lunchbox.
I have also found that shredding your own cheese is much tastier and better than buying pre-shredded cheese. It just gives the sauce a different texture. I like to use a blend of three high-quality cheeses, but that also depends on what I have in the fridge. Something like sharp cheddar and gruyere works really well, but honestly I just go with whatever cheese I can get.
Ingredients
Method
- Preheat oven to 375°F. Cook macaroni 2 minutes less than package directions. Drain and set aside.
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook 1-2 minutes until golden.
- Gradually whisk in warm milk and cream, cooking until sauce thickens, about 5 minutes. Remove from heat.
- Stir in cheddar, Gruyère, Parmesan, mustard powder, garlic powder, salt, and pepper until smooth.
- Combine sauce with pasta and pour into a greased 9×13 baking dish.
- Top with buttered panko breadcrumbs and bake 25-30 minutes until golden and bubbling.
18. Chicken Tetrazzini Casserole
This combination of chicken, cream, and mushrooms is one of my favorites. It's so comforting. I normally make the chicken tetrazzini casserole when we have leftover rotisserie chicken.
Chicken tetrazzini is named after opera singer Luisa Tetrazzini, but curiously the dish is never mentioned in her autobiography. Historians are uncertain if she even knew the recipe that shared her name existed.
The base of this pasta is a cream sauce, often béchamel, and chicken broth with spaghetti or egg noodles, not actually pasta. This feeds 8 to 10 and freezes well before or after baking. A genuine make-ahead one.
Ingredients
Method
- Preheat oven to 350°F. Melt butter in a large skillet over medium heat. Sauté onion and mushrooms until softened, about 6 minutes.
- Sprinkle flour over vegetables and stir for 1 minute. Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until thickened.
- Remove from heat and stir in sour cream, heavy cream, half the Parmesan, garlic powder, salt, and pepper.
- Combine sauce with cooked spaghetti and shredded chicken in a large bowl.
- Pour into a greased 9×13 baking dish. Top with mozzarella and remaining Parmesan.
- Bake uncovered for 30-35 minutes until golden and bubbling. Let rest 5 minutes before serving.
19. Mediterranean Orzo Pasta Salad
This Mediterranean orzo pasta salad is great served with a piece of grilled fish or a grilled chicken breast, or even by itself. The base is orzo pasta, and despite its rice-like appearance, it is actually a form of short-cut pasta made from durum wheat. The main flavors in the dish are Kalamata olives, capers, and sun-dried tomatoes. You can cube feta cheese on top or leave it out if you prefer not to have it.
Unlike many green leaf salads, this salad improves in the fridge over 24 to 48 hours as the pasta absorbs the dressing's flavors. Use an oil-and-acid dressing, typically a three-to-one ratio of olive oil to fresh lemon juice, rather than a heavy mayonnaise-based dressing. I take this salad to a dinner party. It's always a crowd pleaser.
Ingredients
Method
- Cook orzo according to package directions. Drain, rinse under cold water, and spread on a baking sheet to cool quickly.
- In a large bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Add cooled orzo, cherry tomatoes, cucumber, olives, roasted red peppers, and red onion. Toss to combine.
- Gently fold in feta, keeping some crumbles intact.
- Refrigerate at least 30 minutes before serving. Top with fresh mint or parsley.
20. One-Pot Creamy Tomato Basil Pasta
This delicious one-pot creamy tomato basil pasta proves that you really can throw everything in a pot, cook it up, and love every single bite. It just works. This is one of those pastas where you definitely have all of the ingredients in your pantry, so it can be very easily assembled late at night or quickly after the school run. Fresh basil, which I have growing outside, takes it up a notch. It also makes a great lunch the next day.
Ingredients
Method
- Add pasta, diced tomatoes, onion, garlic, red pepper flakes, olive oil, broth, salt, and pepper to a large pot or Dutch oven.
- Boil over high heat; reduce to a vigorous simmer. Cook 10-12 minutes, stirring often, until pasta is al dente and most liquid absorbs.
- Stir in cream and Parmesan; rest a minute to thicken.
- Taste and adjust seasoning. Top with torn basil and serve straight from the pot.
21. Sheet Pan Sausage and Veggie Pasta
I find a one-sheet pan roast pretty simple and easy to make. While everything's roasting in the oven, I put a pot of boiling water on and cook the pasta. Everything in the pan gets nice and crispy: the garlic, onion, roasted peppers, zucchini, and cherry tomatoes. When it's all cooked, I scrape that all in, and it makes a delicious sauce, and that's when I throw it in with the pasta.
Make sure to save a couple cups of cooking water before you drain the pasta, then throw the pasta back in the pot and add some of that reserved cooking water, a little butter, and if you want, pile on some cheese with the sausage and veggies. Season with salt and pepper and a little red pepper if you like it spicy. That's it.
Ingredients
Method
- Preheat oven to 425°F. Line a large sheet pan with foil.
- Toss sausage and vegetables with oil, garlic, Italian seasoning, salt, and pepper. Spread evenly on sheet pan.
- Roast for 20-25 minutes, flipping halfway through, until sausage is browned and vegetables are caramelized.
- While the pan roasts, cook penne according to package directions. Drain and set aside.
- Toss roasted sausage and vegetables with hot pasta on sheet pan or in a large bowl. Add a splash of pasta water if needed.
- Serve topped with Parmesan.
22. Cajun Shrimp Pasta
Smoky, spicy Cajun shrimp tossed over pasta with a creamy sauce is a weeknight dish impressive enough to fool people into thinking it's takeout that actually took you minimal effort at all. What works with this pasta is the Cajun seasoning. You need paprika, pepper, garlic powder, onion powder, oregano, and thyme. That's what creates that Cajun flavor.
No need to cook the pasta separately; it cooks right in the sauce, and the pasta's starches naturally thicken the sauce and make it creamy without adding any flour. That's the magic of a one-pot pasta recipe. I definitely think smoked paprika complements this dish and finishes it off so nicely.
Ingredients
Method
- Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
- Toss shrimp with 1 tbsp Cajun seasoning. Heat oil in a large skillet over medium-high heat; cook shrimp 1-2 minutes per side until pink. Transfer to a plate.
- In the same skillet, melt butter over medium heat. Add bell pepper and cook 3 minutes. Add garlic and remaining Cajun seasoning and cook 1 minute.
- Add tomatoes and cook 2 minutes. Pour in chicken broth and heavy cream. Bring to a simmer and cook 4-5 minutes until slightly thickened.
- Toss pasta with sauce; return shrimp and toss. Thin with pasta water if needed.
- Stir in Parmesan and top with sliced green onions before serving.
23. Skillet Garlic Butter Chicken Pasta
This creamy garlic chicken pasta is so good, and everything comes together in under 30 minutes. I also love that this makes a large amount, perfect for a big family or meal prep.
Lean chicken breasts are my usual go-to for chicken. Make sure you rest your chicken breast before slicing to keep it juicy. Just as you think you might be undercooking it, take it off the pan to rest.
I like to add some baby spinach at the end for a pop of brightness and vitamins. Don't forget to reserve the pasta water; the starch in it is essential for keeping the sauce creamy. This dish is best served immediately. If you have any leftovers, reheat them in the microwave. The texture of the creamy sauce will be different, though, but still delicious.
Ingredients
Method
- Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
- Season chicken with Italian seasoning, onion powder, salt, and pepper. Heat oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken 6-7 minutes until golden and cooked through; plate.
- Melt remaining butter in the same skillet over medium heat. Add garlic and cook 1-2 minutes until fragrant.
- Pour in chicken broth and heavy cream. Bring to a simmer and cook 4-5 minutes until slightly thickened.
- Add pasta to the skillet and toss to coat. Return chicken to the pan. Add pasta water as needed.
- Remove from heat, stir in Parmesan, and top with fresh parsley before serving.
