Do you have a desire for pasta but aren’t sure how to make it? You’ve arrived at the correct location. We’ve put together this list of our favorite and most popular pasta recipes, so you don’t have to look any farther when you’re craving a warm bowl of pasta.
Meaty pasta, lasagnas, chicken kinds of pasta, seafood portions of pasta, vegetarian plates of pasta, pasta bakes, pasta salad and soup, and more are all available! Plus, most of these delectable recipes are easy and quick (I’m talking 15-20 minutes quick), making them ideal for a quick weekday meal that the whole family will enjoy.
Best Pasta Dinner Recipes
Baked Pasta with Sausage (Baked Ziti)
A lazy day lasagna, pasta baked with sausage (baked ziti) consists of layers of pasta mixed in a rich meat sauce, stacked with mozzarella, then baked.
Bake, uncovered, at 350°F for 60 to 70 minutes, or until gently browned and bubbling. Cover with foil if the top browns before the inside are fully heated. Baked ziti can be frozen and reheated in the following ways: Preheat the oven to 350°F and cover with foil.
Pasta with Pesto Penne
Pesto penne pasta is a quick and easy Italian pasta meal made with only five ingredients and ready in about 15 minutes. The simplest meal.
Pesto & Parmesan Penne Pasta is a simple pasta dish tossed with a creamy pesto sauce cooked from scratch and served with sour cream.
Lasagna with Creamy White Chicken and Spinach
The smoothing, creamiest, cheesiest white lasagna is creamy white chicken and spinach lasagna with soft shredded chicken. It’s simple to prepare ahead of time and freeze.
White sauce, onions, garlic, and spinach in a creamy white chicken lasagna with two layers of ricotta, parmesan, and mozzarella cheese blend.
Stovetop White Cheddar Macaroni and Cheese
A delicious and comfortable one-pot 20-minute supper packed with three varieties of cheese, creamy stovetop mac and cheese, and white cheddar is quick and easy.
A delicious and comfortable one-pot 20-minute supper packed with three varieties of cheese, creamy stovetop mac and cheese, and white cheddar is quick and easy.
Carbonara Spaghetti
Creamy spaghetti carbonara (Spaghetti a la Carbonara) is a classic Italian pasta dish with pancetta that takes only minutes to prepare.
Carbonara is a pasta dish composed of eggs, hard cheese, cured pig, and black pepper originated in Rome. In the middle of the twentieth century, the dish took on its modern form with its current name. Pecorino Romano, Parmigiano-Reggiano, or a blend of the two is typically used.
Pasta with Creamy Shrimp and Sun-Dried Tomatoes
Creamy shrimp pasta with sun-dried tomatoes is a delicious, quick and easy supper that can be prepared in about 20 minutes. This is the perfect dinner on a weeknight.
Rich and saucy, with enormous flavor, this creamy shrimp pasta in a sun-dried tomato and mascarpone sauce pulls together quickly and easily.
What are Different Types of Pasta?
Even though the pasta was first mentioned in the 13th century, it is now one of the most popular foods on the planet. It’s adaptable, practical, and rewarding – and there are wide varieties to pick from…
We’ve all been there: standing in the middle of a shopping aisle, overwhelmed by the number of options available. Isn’t it because they’re all the same? While there are roughly 350 different sorts, each shape and style is ideally suited to specific types of Italian cuisine, which is a little-known truth.
Spaghetti
Spaghetti is a form of pasta consisting of long, thin noodles that can be matched with various sauces, and it is one of the most popular pasta types in the world. Spaghetti Bolognese is perhaps the most well-known meal, in which pasta is served with meat in a marinara sauce. This spaghetti goes well with any meat, veggie meal, or even garlic and olive oil.
Penne
Penne is a popular shape with a circular, tube-like construction and diagonal cuts on both ends. Because it enters the tube and holds the sauce well, it’s best served in meals with a rather thick, creamy sauce, such as Penne Arrabbiata. This is also the greatest variety of pasta for making spaghetti bakes.
Lasagne
Contrary to common assumption, lasagne refers to the thin spaghetti sheets that make up the dish, not the dish itself. The most well-known meal using lasagna is lasagne al Forno, consisting of a beef or pork ragu placed between layers of lasagne and béchamel sauce, topped with cheese. This meal can be modified to include any type of filling, such as mushrooms in place of pork.
Ravioli
Ravioli are pillow-shaped dough squares that may be used for almost anything. They can be stuffed with cheese, seafood, meat, or vegetables and served with sauce, in soups, or simply drizzled with olive oil.
Linguine
Linguine is a pasta similar to spaghetti but is a touch flatter and considered more elegant. Because of the larger surface area, it pairs well with lighter textures like cream-based sauces or shellfish.
Why Eat Pasta?
It’s an Important Part of a Healthy Diet
Grain is used to make pasta, one of the basic food groups of a balanced diet that includes vegetables, fruits, fish, and chicken. It’s a fantastic source of energy and, if made from whole grain, can also provide fiber. This may help with stomach issues as well as cholesterol reduction. Tagliatelle with wild mushrooms and truffle oil is a delicious option.
It reduces your ‘angry’ feelings.
It’s filling, so it can keep your hunger at bay for a long period. You’ll be less prone to become irritable or unpleasant or “hangry.” Try orecchiette, a round pasta with sausage and broccoli rabe that is a traditional Italian meal with a kick of red chile.
It’s Reasonably Priced
The essential ingredients are straightforward and inexpensive: flour, water, salt, and maybe eggs. Pasta is a terrific way to feed the family without breaking the bank, whether preparing it yourself or buying it at the supermarket. Try a classic spaghetti Bolognese, in which the meat is cooked in milk and then wine.
It’s Versatile
It can be served as an appetizer, a side dish, or the main course. How about a mozzarella, sun-dried tomato, and olive pasta salad? It’s acidic and delicious and doesn’t require any last-minute preparation.
What is the Origin of Pasta Shape Names?
There are approximately 350 different pasta forms and roughly four times as many names as there are shapes! The history of the origin of pasta form names is fascinating, although it is rarely mentioned.
The word “pasta” comes from the Italian name for the dough used to make pasta forms. The origins of most names may be traced back to either the creation process or the items they mimic. “Spaghetti,” for example, is derived from the Italian word spago, which means string, and refers to the long, rambling shape of the pasta. The word “ravioli” comes from the Italian word “riavvolgere,” which means “to wrap” and refers to the method of “wrapping” the dough around the filling before cutting it into squares.
Despite the number of options, we’ve narrowed it down to five of our favorite pasta form names. This will not only help all of you pasta connoisseurs brush up on your pasta knowledge, but it will also offer you some entertaining facts to tell at your next dinner party!
“Priest-stranglers” Strozzapreti
There are a few explanations behind the name Strozzapreti, which properly translates as “priest-stranglers” or “priest-chokers.” It clearly represents the historic anger of the Church in Emilia & Toscana, from which this pasta originated.
One hypothesis is that the name was intended to mock corrupt priests, implying that they were so greedy that they would physically strangle themselves by stuffing pasta into their mouths.
Another hypothesis is that priests’ wives used to cook this pasta for them to pay off land debts. The husbands would privately pray that the priests strangled to death on their wives’ cuisine, enraged that the priests were dining on it!
Malloreddus “Fat little bulls,” as they’re known.
Malloreddus, commonly known as gnochetti sardi or “Sardinian gnocchi,” is a traditional dish. This pasta is usually created by rolling the dough onto a wicker basket and imprinting its distinctive deep ridges. It is literally translated as “fat little bulls” in Sardinian dialect.
The Sardinian tradition of newlywed wives parading through the streets with a basket of these to their husband’s door is perhaps the fascinating part of these “fat little bulls.” To confirm their new positions as husband and wife, the couple must eat the malloreddus from the same plate once she arrives.
“Named after Princess Mafalda of Savoy,” says Mafalde.
Mafalda was made to honor Princess Mafalda of Savoy, the daughter of King Victor Emmanuel III of Italy. They were also known as “regenerate,” which means “little queens” in Italian. Princess Mafalda had a tragic existence, having been sent to the Buchenwald concentration camp after being deemed a threat to the Third Reich, and then died in 1944 after an Allied bombing of the camp’s armaments plant. Mafalda pasta’s ruffled borders are said to resemble the princess’ hair and serve as a constant reminder of her tragic life.
I love Serving Pasta to Guests. Can it be Made Ahead and Kept Warm Until Dinner?
Although pasta should be served right after cooking, we understand that there are instances when pre-cooking will make entertaining easier.
Here’s an idea, although it’ll only work for spaghetti that’ll be sauced at the table or before serving: Cook the pasta ahead of time, drain it, and pour it into a bowl coated with olive oil. (After the pasta has cooled, the oil will keep it from clinging to the bowl.) Refrigerate the spaghetti if you won’t be serving the dinner for at least a half-hour.
Pour the pasta into a big saucepan of quickly boiling water before serving. Simmer and stir gently for no more than one minute or until the spaghetti has separated. Drain the water and serve.
Fresh spaghetti, rather than dry pasta, is another option. Fresh pasta only takes a minute or two to cook on the stove so that it may be prepared right before serving.
When it Comes to Pasta, What’s the Difference Between Fresh And Dry?
Pasta is divided into two types: dry and fresh. Dry means it hasn’t been dried before packaging, whereas fresh means it hasn’t been dried before packaging.
Long pastas like spaghetti, linguine, a fettuccine, and filled kinds of pasta like ravioli and tortellini are the most common types of fresh pasta. All-purpose wheat flour, whole eggs, oil for easy handling, and salt for flavor are combined to make the dough. It’s mixed, kneaded, and rolled out by hand or machine. After that, it’s sliced into the desired widths.
Natural food markets, Italian markets, and some normal supermarkets sell commercially prepared fresh pasta in bulk. Fresh pasta in a package may be found in most supermarkets. Fresh bulk pasta is perishable and should be consumed within four to five days of purchase. Because most fresh pasta contains preservatives, packaged fresh pasta lasts longer. Fresh pasta can be double-wrapped and frozen for up to four months; however, it should not be thawed before cooking; it should be cooked straight from the freezer in boiling water.
Fresh “specialty” pasta are also available. Vegetables, herbs, and seasonings have been added to these. Spinach, for example, adds a green hue; carrots, an orange hue; beets or tomatoes, a red hue; and squid ink, a black hue. Basil, black pepper, garlic, and lemon are common herb and seasoning additions.
Fresh pasta doesn’t take long to cook; most only take a minute or two in rapidly boiling water, so they look good and get a meal on the table quickly.
What Hints and Tips Must be Kept in Mind While Cooking Pasta?
Now that you know how long to cook your pasta, it’s time to take it to the next level with our best pasta-cooking recommendations.
Last but not least, prepare the spaghetti.
Pasta should be served as soon as possible after it has been cooked, or it will get gluey and stick together. To avoid this, ensure you have everything else ready while the pasta is still cooking, including the sauce.
Make extensive use of water.
Even after it has soaked up some water and expanded, the pasta should be able to travel around the pan, so use a large pan with lots of water. This also aids in heat retention, allowing the water to return to a boil more rapidly after the pasta has been added. For every 250g of pasta, you should use at least 3 liters of water.
Add a lot of salt.
Because the only method to season the pasta is to season the water, use plenty of salt. It is commonly stated that properly seasoned pasta water should have a marine flavor.
Conclusion
Simple, basic pasta recipes are usually a hit with the crowd and are inherently cost-effective. Plus, with so many specialty-diet-friendly pasta available today, pasta is more adaptable than ever before. For quick weekday dinners and meal prep, try these simple pasta dishes!
