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.

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.

1. 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.

2. 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.

3. 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.

4. 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.

5. 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."

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.

6. 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.

7. 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.

8. 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.

9. 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.

10. Classic Basil Pesto Pasta

When I was growing up, my brother and I used to get pesto pasta almost twice a week. It was my mom's go-to. Pesto seems extremely expensive nowadays when you buy it in stores, but it's actually really simple to make yourself. In a blender, blend a whole bunch of basil, garlic, parmesan, and olive oil. Skip the pine nuts since they're super expensive and use sliced almonds instead.

Be careful because pesto oxidizes fast, so make sure to add a dash of olive oil on top when stored, or you can freeze it. When cooking the pasta, which by the way can be any kind of pasta- there's no right or wrong here- make sure the water is generously salted, and reserve a cup of pasta water before draining to mix the pasta into a silky sauce, not a clumpy one. For me, this pasta is definitely vibrant in flavor and always feels fresh and not too heavy after I eat it.

11. 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.

12. Lemon Butter Pasta with Shrimp

This lemon butter pasta with shrimp is a quick and flavorful dish that's perfect for any occasion. It's rich and savory, and it really comes together in no time. I normally serve this when my parents are in town since shrimp is all of our favorites.

When cooking the shrimp, be careful not to overcook them, as that makes them rubbery, and that's the last thing you want. Do it slowly and make sure everything comes together quickly. As with most pastas, the secret ingredient is the starchy pasta water. Adding a splash of this water to the melted butter and lemon juice makes the sauce turn silky and helps it cling to whatever pasta you're using.

13. 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.

14. 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.

15. Classic Italian Pasta Salad

This is the perfect type of pasta salad to serve at a large gathering. It is such a crowd pleaser, especially for a summer party. This salad improves over time and works really well for meal prep.

This pasta calls for short pasta, so anything like farfalle, fusilli, or rotini. This tasty salad comes together in about 30 minutes. You chop up the vegetables while the pasta boils, then quickly toss it all together. It does need to chill for at least one to two hours, though I recommend overnight. I used to prepare it the night before so it would be ready to go the next day. It's so much more flavorful that way, I think.

The classic Italian version typically includes salami, pepperoni, olives, pepperoncini, red onion, mozzarella, or provolone. The "Italian" in the name is the flavor profile, not the technique.

16. 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.

17. 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.

18. 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.

19. 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.

20. 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.