Best Pasta Recipes

Below we have compiled some of the best pasta recipes for all different occasions and with varying degrees of difficulty. But before you try your hand with those, why don’t you check out the “Recipe Idea” cookbook? The Recipe Idea cookbook contains 350 easy to make recipes. This cookbook was specifically designed for busy people, so if you find yourself low on time, and want to have more spare time then THIS is the solution for you. It includes cooking tips, cooking suggestions and even a daily meal planner.

Click here for to check it out.


Magnificent 5-Cheese and Macaroni (Slow- Cooked)


Mac and Cheese


Total Time: 4 hours, 30 minutes
Prep: 30 minutes
Cook Time: 4 hours
Servings: 4-6


-Cooking spray or olive oil
-8-10 ounces of elbow macaroni (depending on the size of your cooking vessel)
-12 ounce can of evaporated milk
-1/2 stick of butter, cut up in cubes or melted
-1 cup cheddar cheese
-1 cup pepper jack cheese
-1 cup shredded mozzarella
-1 cup Havarti cheese, chopped
-1 cup Asiago cheese
-2 cups whole milk
-2 dashes of salt
-Pepper to taste
-dash of paprika

How to Make This Recipe:

1. Start by spraying or wiping oil on the inside of your slow cooker. Then, mix the macaroni (8 ounces if you have a 4 quart crock pot or smaller) with evaporated milk, milk, butter, salt, pepper, and all but 1/2 cup of your favorite cheese. Sprinkle the top with paprika, and cover with the remaining cheese.

Note: If you don’t have a crock pot, you can use a 9″ x 13″ pan. Bake the mixture at 350 degrees Fahrenheit for about an hour.

2. Cover the pot and cook it on low for 4 hours. Stir occasionally, making sure that the macaroni doesn’t stick to the bottom of the pan. The dish is finished when the noodles are cooked all the way through.

3. Let the dish set for up to 30 minutes before serving so that the cheese has time to set.

All in all, you’ll spend about four and a half hours until you can eat this delicious dish. It’s incredibly easy, and all kinds of ingredients can be mixed it, like bacon or broccoli. It’s a great meal to throw in the crock pot around lunch time to enjoy at dinner.



Shrimp Scampi with Linguini


a big pile of delicious shrimp and succulent scallops all served on a pile of pasta. All of this delectable food is topped off with grated cheese and sprinkled with little green onions. Yummy.


Total Time: 45 minutes
Prep: 15 minutes
Cook Time: 30 minutes
Servings: 4

– 1 pound linguini
– 1/2 stick butter
– enough olive oil to coat the pan
– 1 onion, finely diced
– 4 tablespoons (TSP) minced garlic or 2 garlic cloves
– 1-1.5 pounds of frozen peeled shrimp
– 1/2 to 1/3 cup white wine
– lemon juice
– 1/4 cup chopped parsely

– Salt and pepper
– Red pepper flakes (optional)

1. Start by boiling water for your pasta, adding a sprinkle of salt and oil to the pan while it boils. Meanwhile, add the butter to the skillet, and set the oven on medium high heat. Saute the onions, garlic, and red pepper flakes together until the onion has been cooked through, but be careful not to burn the garlic.

2. Add shrimp to pan, seasoning it with salt and pepper until it just barely turns pink. At this point, your water has probably started to boil. Add the noodles and cook them for 6-8 minutes until the pasta is “al dente” or firm to bite. Remove the shrimp from the pan, and pour in the wine and lemon juice, bringing it to a boil. Return the shrimp to the pan and add parsley. Remove the pasta from the water, adding it to your skillet and add a small amount of salt and pepper.

3. Serve immediately.

If you don’t like shrimp, you could try doing this dish with chicken instead. It’s incredibly easy to do, and your significant other will be impressed with your cooking finesse. It makes a great dinner with candlelight and a nice glass of your favorite wine.



Sausage and Spinach Italian Cannelloni


Italian pasta Cannelloni stuffed with meat, white Bechamel sauce, cheese crust, delicious dinner
Total time: 1 hour 30 minutes
Prep time: 30 minutes
Cook Time: 1 hour
Servings: 4-6

-Olive oil
-1 medium onion
-8 manicotti noodles
-8 ounces of Italian sausage with the casings removed
-1 cup of spinach leaves
-1 container of ricotta cheese
-2 cups Parmesan cheese
-1 large egg, beaten
-4 cups of tomato sauce and 2 cans of tomatoes
-Salt and Pepper
-5 tsp of Garlic (3 cloves)

1. Heat oil on medium high heat, sauteing onions and garlic until it’s fragrant and translucent. Add sausage, breaking it up, cooking it until it’s no longer pink. In another bowl, mix up the cheese spinach, salt and pepper. When the sausage is fully cooked, mix everything together. Put the diced tomatoes and tomato paste together in your pan, and let it simmer for a few minutes.

2. Preheat the oven to 400° F, slightly cooking the pasta until it’s “al dente.” Remove manicotti and let them cool. In a 9″ x 13″ pan, spread 1/2 cup sauce mixture. Start filling the manicotti with the cheese, sausage and spinach mixture, gingerly placing them into the pan. Spoon the remaining sauce mix over the top, along with a 1/2 cup of Parmesan cheese.

3. Bake for an hour, or until the cheese on the top is golden brown and the noodles are tender.

This is a dish that will knock the socks off of all of your guests. It’s a little more complicated, so serve it at a dinner party, with a nice salad and garlic bread. If you prefer, substitute sausage with beef or chicken. You could also top the dish with fresh basil.



“Mix It and Forget It” Vegetarian Oven-baked Ziti


Baked pasta ready meal with spiral pasta, chicken, bacon and cheese. Family size pack.


Total time: 1 hour
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 4-6

-1 pound rigatoni pasta
-Olive oil
-1 large eggplant, cubed
-3 cups diced tomatoes, diced whole tomatoes, or sun dried tomatoes
-15 Kalamata olives, minced
-2 chopped dried chilies
-3 tsp minced garlic
-1 can tomato paste
-3 cups mozzarella cheese
-Basil and parsely
-Salt and pepper to taste
-Grated parmigiana cheese for topping

1. Preheat your oven to 400ºF. Boil water with salt and oil, and when it reaches full boil, dump it in. In another pan, add olive oil, cubed eggplant, tomatoes, olives, Chile peppers and garlic for a few minutes. Add the tomato sauce and simmer for ten minutes.

2. Drain your rigatoni when it’s “al dente.” Add it to the saucepan, sprinkle it with cheese, and then start layering the mixture in a pan. Make 1 inch layers of the pasta mixture, then spread a cheese layer. Add more noodles and layer, eventually topping with parmigiana. Bake for 20-40 minutes until the top is golden brown.

If you’ve got a hungry family or a potluck, this easy dish is for you! If you don’t like the vegetarian option, try using cooked sausage, chicken, or ground turkey! It’s a great filling dinner, and there’s usually lots of leftovers the next day.



Hearty Italian Pasta- Bean Soup


Bowl of Minestrone Soup with Pasta, Beans and Vegetables


Total Time: 45 minutes to 1 hour
Cook Time: 30 minutes to 45 minutes
Prep Time: 10 minutes to an hour
Servings: 4-6

– 1 large can of diced tomatoes
– 1 quart of chicken broth
– 1 large onion, diced
– 2 tsp minced garlic
– 8 oz Italian sausage, sliced
– 1 can of kidney beans, pinto beans, or black beans
– 2 tsp basil
– 2 tsp parsley
-1/4 tsp pepper
-1 1/2 cups small pasta shells

1. Heat oil in a saucepan over medium high heat. Cook onion and garlic together for 2 to 4 minutes until it starts to become tender and slightly browned. Add sausage and brown, draining excess grease. Add in the tomatoes, broth, beans, basil, parsley and pepper. Bring to a boil.

2. Add pasta and reduce the heat to low. Stir occasionally, letting the shells cook until they’re tender. Let the dish sit for about 30 minutes before serving.

This dish makes a great lunch meal or dinner first course. You can add all kinds of veggies, like spinach or kale, corn, celery, or any other mild veggie you can imagine. It’s easy and fast, and will quickly become your favorite clear soup!


Don’t forget to check out the “Recipe Idea” cookbook. It can be a real time saver.