Recipe Roundup

71 Pasta Recipes to Cook If Spaghetti Is Your Love Language

Or bucatini. Or linguine. Or orzo. Or… you get the picture.
Image may contain Food Dish Meal and Pasta

If there’s one category of food I can fully get behind, it’s pasta—and these pasta recipes don’t disappoint. Although my dinner party default dish has long been lasagna and I get weak in the knees for a classic basil pesto, the truth is I’ll take any kind of pasta any day (and any meal) of the week. Between our easy stuffed shells, homemade gluten-free fresh pasta, creamy vegan ziti, and chorizo-sauced spaghetti, I’m convinced that the following collection of flavorful and easy recipes holds unifying, world peace pastability. (I just couldn’t resist.)

  • Photo by Chelsea Kyle, Food Styling by Kate Buckens
    5/71

    Caramelized Onion Pasta

    Funny what a shapeshifter the onion can be. Even to an onion skeptic like myself, this warm caramelized iteration is fully satisfying. And it requires only a handful of ingredients.

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  • Photo by Joseph De Leo, Food Styling by Sean Dooley
    6/71

    My Mother's Butter, Tomato, and Onion Sauce

    There’s a reason this tomato sauce recipe leads with butter. It’s also the reason I cannot get enough of this recipe’s simple, comforting pleasures. You can make it with fresh tomatoes in the summer, but when the weather's cold, it's just as delicious if you start with canned whole tomatoes.

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  • Photo by Joseph De Leo, Food Styling by Susan Ottaviano and Stevie Stewart
    9/71

    Spaghetti with Chorizo and Almonds

    Texture fans rejoice! If you appreciate a nutty, smoky, crackly, creamy, fragrant, meaty mix, you’re in for a real treat.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    10/71

    Gluten-Free Fresh Pasta

    Friends who can’t touch gluten but crave fresh pasta can finally have a plateful with this simple formula. A blend of chickpea and store-bought GF flour makes for an easy homemade dough with surprising chew; you can dress the cooked pasta any way you like.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton
    11/71

    Turkey Tetrazzini

    Infinitely interchangeable, this one’s a stellar solve for leftovers. (Thanksgiving is coming, and with it, so much turkey). Hate turkey or just don’t have any on hand? Replace with chicken. Out of peas? Use broccoli. We say, go forth and unleash your casserole creativity.

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  • Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson
    12/71

    One-Pot Pasta Primavera With Shrimp

    My daughter lives for pasta but my husband is a meat and vegetables kind of guy. Me? I love it all. For our dinnertime conflicts, this colorful one-pot wonder provides. The vegetable-and-shrimp pasta recipe calls for just the right amount of water—it magically cooks down to create a silky sauce, no draining necessary. (And no extra pasta pot to wash.)

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  • Photo by Colin Price
    15/71

    Mushroom Stroganoff

    It’s about time stroganoff got a makeover. Enter cremini mushrooms—the star of this casserole. Vegetarian-friendly with a satisfying umami soul, we dare omnivores not to fall for this one.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    16/71

    Sheet-Pan Pasta Bake With Chicken and Kale

    Aren’t sheet pans the best? How else could you get this super satisfying pasta bake, filled with chicken, kale, sour cream, tomatoes, and cheese? It’s like nachos. For your pasta.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi
    19/71

    Cacio e Pepe

    Here’s the thing: Cacio e pepe is already a next-level dish. But our version’s refinements (hint: cheese selection!) take the creamy, peppery classic to the next next level.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    20/71

    Salad Pasta

    If this recipe could talk, it would say, “You can have it all.” Sprinkled with a generous serving of penne, this salad shines the spotlight on radicchio, arugula, and basil. Don't skip the anchovies—they're essential for savory flavor.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    25/71

    Pasta Carbonara With Cabbage and Mushrooms

    Sweet and earthy cabbage and shiitake mushrooms meet carbonara must-haves: salty cured pork, cheese, and egg yolks.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    26/71

    15-Minute Cherry Tomato Pasta

    Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes. This quick-cooking supper is an all-time favorite of Epicurious readers.

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  • Photo by Joseph De Leo, Food Styling by Susan Ottaviano and Stevie Stewart
    27/71

    Kale, Tomato, and Lemon Magic One-Pot Spaghetti

    This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks, all in one pan. No fuss—and a killer bowl of pasta.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    28/71

    Cauliflower Carbonara

    Cut cauliflower florets into tiny pieces before roasting and they'll get trapped inside the orecchiette pasta, ensuring maximum flavor in every single bite.

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  • Photo by Marcus Nilsson, Prop Styling by Amy Wilson, Food Styling by Frances Boswell
    29/71

    Creamy Pasta With Crispy Mushrooms

    For a pasta dinner with deep, savory flavor and satisfying texture, use a mix of mushrooms—like feathery maitakes and meaty oysters—and brown them until they’re crisp. This recipe is on our most popular recipes list month after month, and to be honest, we're not at all surprised. Serve this mushroom pasta with a crisp winter salad.

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  • Photo by Joseph De Leo, Food Styling by Erika Joyce
    30/71

    Broken Lasagna With Parmesan and All the Peas

    The flat, wide shapes of broken lasagna noodles drape over themselves, trapping the buttery, lemony sauce.

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  • Photo and Food Styling by Anna Stockwell
    33/71

    Lentil Bolognese

    A pot of pre-prepped marinated lentils gives a rich earthy flavor to this pantry-only pasta recipe. The secret is to use some of the lentils in the sauce and save some to sprinkle over the top for texture and flavor contrast.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    34/71

    Pantry Pasta Puttanesca

    With anchovies, Kalamata olives, and capers stocked in your pantry, you'll always have the option of briny, flavor-packed, classic Italian pasta for dinner.

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  • Photo by Chelsie Craig, Food styling by Kate Buckens
    35/71

    Pasta al Limone (Lemon Pasta)

    It doesn't take much to make really flavorful pasta. Here, lemon zest and juice team up for a pop of bright citrus flavor. More zest, sliced into thin strips and sprinkled on top of each serving, adds lively contrast to the creamy sauce. It's a simple meal that feels restaurant-worthy—and requires just five ingredients (plus salt and pepper).

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    36/71

    Lemony Pasta With Cauliflower, Chickpeas, and Arugula

    A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    37/71

    Penne alla Vodka

    If you like your sauce a little feisty, be generous with the crushed red pepper. Often, restaurant chefs finish this dish by swirling butter into the sauce at the end. You can do the same, or use olive oil to finish the sauce.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    38/71

    Baked Stuffed Shells

    You can bake these ricotta-stuffed shells in individual baking dishes, but a big casserole works beautifully, too. Cover with creamy mozzarella and bake until the cheese is browned and bubbling. What's best to eat with a pasta dish like this? We'd recommend an arugula salad, or some broccoli rabe on the side.

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  • Photo by Emma Fishman, Food Styling by Pearl Jones
    39/71

    Spiced Lamb and Dill Yogurt Pasta

    Calling all dill lovers! This flavorful pasta gets three cups of the stuff, along with savory lamb, tangy kefir or yogurt, pine nuts, and dried currants.

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  • Photo by David Malosh, Prop Styling by Cindy DiPrima, Food Styling by Rebecca Jurkevich
    40/71

    Spicy Baked Pasta With Cheddar and Broccoli Rabe

    This pasta recipe offers the familiar comfort of baked macaroni and cheese, but with pops of pleasantly bitter, bright green broccoli rabe throughout.

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  • Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
    41/71

    Our Favorite Mac and Cheese

    Sometimes nothing will do but a big pan of mac and cheese. This version is ideal: creamy and rich, with a light, crunchy topping.

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  • Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
    42/71

    Easy Vegan Mac and Cheese

    The creamy vegan “cheese” sauce in this recipe gets an umami kick from white miso and nutritional yeast.

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  • Photo by Alex Lau, Prop Styling by Heather Greene, Food Styling by Susie Theodorou
    43/71

    Sausage and Ricotta Baked Cannelloni

    Two bunches of Swiss chard add freshness to this sausage-stuffed baked cannelloni. Store-bought marinara sauce is fine, but you should definitely make your own béchamel. (We promise, it's easy.)

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  • Photo by Chelsie Craig
    44/71

    Red Pesto Rigatoni

    This pesto brings together the flavors of spicy arrabbiata with the savory punch of garlicky bagna cauda. Nuts, cheese, and olive oil bring the richness, while anchovies and chiles add depth and heat.

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  • Photo by Alex Lau, Food Styling by Sue Li
    45/71

    Baked Pasta alla Norma

    This easy dinner packs all of the classic flavors of classic pasta alla Norma—eggplant, tomatoes, and basil—into a pan with spaghetti, garlic, and Parmesan cheese.

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  • Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Rebecca Jurkevich
    46/71

    Pasta With Brown Butter, Whole Lemon, and Parmesan

    When you're not sure why a dish is so miraculously delicious, the answer is probably brown butter. Here, the good stuff pairs up with sliced whole lemon for a blast of citrusy aroma.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Frances Boswell
    47/71

    Manicotti

    This is project cooking at its best: tender manicotti wrappers are made by quickly cooking batter into pasta-like crepes. They're filled with a creamy trio of ricotta, Parmesan, and mozzarella, and covered with fresh tomato sauce before baking.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi
    48/71

    Bucatini All'Amatriciana

    It's hard not to love this classic Italian pasta—it's just the right mix of spicy, savory, and sweet. You can make the sauce up to three days in advance to make life a little easier.

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  • Photo by Chelsea Kyle, Food Styling by Mindy Fox
    49/71

    Pasta With 15-Minute Ham, Pea, and Cream Sauce

    Cozy up to this easy, creamy, 15-minute pasta, brightened with fragrant lemon zest and refreshing parsley. This simple pasta dinner will convince you that it's always worth having a bag of frozen peas in your freezer.

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  • Photo by Emma Fishman, Food Styling by Judy Mancini
    50/71

    Summer Squash and Basil Pasta

    Sautéed squash eventually gets jammy and saucy if cooked long enough, making it ideal for coating big pieces of pasta. You'll want this one bookmarked for zucchini season.

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  • Photo by Gentl & Hyers
    53/71

    Pasta e Fagioli with Escarole

    Plenty of garlic and Parmesan give a nice punch of flavor to this hearty vegetarian dinner.

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  • Photo by Emma Fishman, Food Styling by Kat Boytsova
    54/71

    Pasta All'uovo (Egg Dough)

    As important as it is to develop feel and instinct when making dough, there is a metric formula for making pasta all'uovo. For every 100 grams of flour, use 1 (50- to 55-gram) egg, which corresponds to 1 USDA medium egg.

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  • Photo by Alex Lau
    59/71

    Stuffed Shells with Marinara

    Nothing feels more decadent than giant shells of pasta filled with creamy mozzarella, Parmesan, and ricotta.

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  • Photo by Michael Graydon & Nikole Herriott
    60/71

    Pasta With Mushrooms and Prosciutto

    Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.

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  • Marcus Nilsson
    63/71

    Fregola with Clams

    You probably won't have to salt the sauce itself since the clams are so briny; taste right before serving. If you don't have Fregola, orzo works in this recipe just as well.

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  • Photo by Marcus Nilsson
    64/71

    Reginetti with Savoy Cabbage and Pancetta

    We're into the ruffles-on-ruffles look you get from using reginetti noodles and Savoy cabbage, but any short pasta and green cabbage can be used in their place.

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  • Photo by Hirsheimer & Hamilton
    65/71

    Bucatini with Butter-Roasted Tomato Sauce

    No endless simmering and stirring for this garlicky pasta sauce. Here, canned tomatoes are oven-roasted, which intensifies their flavor while cutting down on fuss.

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  • Photo by Shutterstock
    66/71

    Fettuccine Alfredo

    Here's the classic, creamy fettuccine, straight from the pages of Gourmet. If you've been relying on store-bought Alfredo sauce, you're in for a treat with this four-ingredient pasta recipe.

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  • Photograph by Vanessa Granda, food styling by Pearl Jones, prop styling by Marina Bevilacqua
    67/71

    Broken Meatball Lasagna

    These herby chicken meatballs are packed with grated zucchini, dill, and parsley and can be made a few days ahead.

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  • Ditte Isager
    68/71

    Potlikker Noodles With Mustard Greens

    Just as Italians save their pasta cooking water to enrich their sauces, Southerners serve the smoky cooking liquid, a.k.a. potlikker, along with braised greens. This dish marries both traditions. Season with a light hand, as the broth will become saltier as it reduces.

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  • Marcus Nilsson
    69/71

    Ricotta Tortellini

    Make a huge batch of this ricotta and Parmesan stuffed pasta and stick some in the freezer. They'll just take a little longer to cook (straight from frozen) for a last-minute homemade dinner.

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  • Ditte Isager
    70/71

    Ditalini with Chickpeas and Garlic-Rosemary Oil

    This version of pasta e ceci (pasta with chickpeas) thickens the sauce with puréed chickpeas, and it's finished with a fresh garlic-and-rosemary oil, which adds great flavor and an even better aroma.

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  • Ditte Isager
    71/71

    Rigatoni with Spicy Calabrese-Style Pork Ragù

    Any short, tubular pasta will work with this slow-cooked meat sauce. We used sedanini ("little celery"), but easier-to-find rigatoni and penne pasta are great, too. If your definition of comfort food is pile of pasta cocooned in a rich and meaty sauce, this is one of those pasta recipes you'll make over and over.

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Julia Price Baron has been a creative director, writer, producer, and occasional filmmaker for over 15 years. She’s collaborated on projects for Food Network/Discovery+, CNN, Etsy, Universal, Spotify, Audible, Netflix, Nickelodeon, IFC, and Elle Decor among others. While she’s a one-pot kind of cook, she’s a passionate all-the-pots kind... Read more
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The Epicurious editorial team develops original recipes, and publishes stories about cooking better, faster, and more creatively, sustainably, and affordably. See our full masthead, here.
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