10+ Easy Pasta Recipes for Quick and Delicious Meals

Pasta is the kind of meal you can pull together on any night, no matter how tired you are. It’s simple, comforting, and doesn’t ask for much—just a handful of ingredients and a little time.

Easy pasta recipes let you whip up a tasty dinner fast, skipping the hours at the stove.

Mixing up flavors and ingredients keeps pasta from ever getting boring. Some nights you want something light; other times, you want a dish that really fills you up.

Pasta’s got you covered either way. It’s always there when you need a quick, delicious idea.

1) Pasta alla Norma with eggplant and ricotta salata

Pasta alla Norma is a classic Sicilian dish that’s surprisingly easy to make at home. Eggplant takes the spotlight here—you can roast or fry it until it’s soft and rich.

That eggplant gives the pasta a meaty bite, all without actual meat. Toss it in a garlicky tomato sauce and finish with a sprinkle of ricotta salata cheese.

The cheese is salty and balances the sweet tomato and creamy eggplant. Fresh basil on top makes everything feel brighter and more vibrant.

You’ll end up with a dish that’s perfect for a weeknight and doesn’t taste like an afterthought.

Ingredients

• 1 large eggplant
• 12 oz (340 g) pasta
• 2 cups (480 ml) tomato sauce
• 2 cloves garlic
• ½ cup (60 g) ricotta salata cheese, grated
• ¼ cup (60 ml) olive oil
• Fresh basil leaves
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Cut eggplant into cubes, toss with olive oil, salt, and pepper, then roast for 25 minutes until golden.
3. Cook pasta according to package instructions.
4. In a pan, sauté garlic in olive oil, add tomato sauce, and simmer.
5. Add roasted eggplant to the sauce and mix well.
6. Drain pasta and toss with the sauce.
7. Serve sprinkled with ricotta salata and fresh basil.

2) One-pot creamy garlic pasta with chicken broth

This is the kind of pasta you make when you’re short on time and patience. Everything cooks in one pot, which means you won’t dread the cleanup.

Garlic brings loads of flavor, and chicken broth keeps the pasta moist and full of taste. The sauce is creamy, but not too heavy, since you use broth, butter, and just a splash of cream.

It comes together quickly and doesn’t ask for much. If you want, you can toss in some herbs or veggies.

Pair it with a salad or some steamed greens, and you’ve got dinner sorted.

Ingredients

• 2 teaspoons olive oil
• 4 garlic cloves, minced
• 2 tablespoons butter
• 3 cups chicken broth
• 8 ounces pasta (angel hair or your choice)
• ½ cup heavy cream (optional)
• Salt and pepper to taste
• Parmesan cheese for topping (optional)

Cooking Instructions

1. Heat olive oil and butter in a large skillet over medium heat.
2. Add garlic and cook until fragrant, about 1 minute.
3. Pour in chicken broth and bring to a simmer.
4. Add dry pasta and cook, stirring occasionally, until pasta is tender and most broth is absorbed (about 10 minutes).
5. Stir in heavy cream if using, then season with salt and pepper.
6. Serve with parmesan cheese on top.

3) Spaghetti carbonara with pancetta and Parmesan

Spaghetti carbonara comes together in about 15 minutes. It’s all about simple ingredients—spaghetti, pancetta, eggs, and Parmesan.

You’ll crisp up the pancetta first. Then, toss the hot pasta with beaten eggs and cheese; the heat from the noodles gently cooks the eggs into a creamy sauce.

No cream required—the eggs and cheese do all the work. If you want to follow a classic recipe, check out Classic Carbonara Recipe – Pasta – An Italian in my Kitchen.

Ingredients

• 350g (12oz) spaghetti
• 100g (3.5oz) pancetta, chopped
• 3 large eggs
• 50g (1.75oz) Parmesan cheese, grated
• Salt and black pepper

Cooking Instructions

1. Cook spaghetti in salted boiling water until al dente.
2. Fry pancetta in a pan until crispy.
3. Beat eggs with Parmesan, salt, and pepper.
4. Drain pasta, reserving some cooking water.
5. Mix pasta quickly with eggs and pancetta off the heat.
6. Add pasta water if needed for a creamy sauce.
7. Serve immediately with extra Parmesan.

4) Easy baked ziti with mozzarella and marinara sauce

Baked ziti is pure comfort. You cook the pasta, mix it with marinara and a pile of mozzarella, then bake until it’s all bubbly and golden.

If you want, add in ricotta or Parmesan for even more flavor. It’s a weeknight hero—fast to make, and everyone loves it.

Marinara sauce saves time and still tastes great. For a solid recipe, try this easy baked ziti with mozzarella and marinara sauce.

Ingredients

• 1 pound ziti pasta
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese (optional)
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook ziti according to package directions until al dente. Drain.
3. Mix cooked pasta with marinara sauce and half of the mozzarella. Add ricotta if using.
4. Pour mixture into a baking dish and top with remaining mozzarella and Parmesan.
5. Bake for 25-30 minutes until cheese is melted and bubbly.
6. Let it cool for a few minutes before serving.

5) Buttered noodles with parsley and Parmesan

Buttered noodles are about as easy as it gets, and honestly, they’re underrated. Cook your noodles until al dente.

Toss them with butter while they’re still hot so it melts right in. Add a handful of grated Parmesan for that salty, creamy kick.

Chopped parsley adds freshness and a pop of color. All you need is a dash of salt and pepper to finish it off.

Use whatever pasta you’ve got—egg noodles or spaghetti both work. This can be a side dish or a meal on its own.

Ingredients

• 8 oz noodles
• 3 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Cooking Instructions

1. Cook the noodles in salted boiling water until al dente, about 7-9 minutes.
2. Drain the noodles but keep a little pasta water.
3. Return noodles to the pot over low heat. Add butter and toss until melted.
4. Stir in Parmesan cheese and parsley. Add salt and pepper to taste.
5. If needed, add a splash of pasta water to loosen the sauce before serving.

You can check out a similar recipe for Parmesan buttered noodles here.

6) Paccheri with quick sausage ragu

Paccheri with sausage ragu is hearty but doesn’t take all night. The big tube-shaped pasta soaks up a creamy, savory sauce.

Brown some Italian sausage with sliced onions. Then add a tomato sauce with butter and cream.

Toss the cooked paccheri in and let it finish in the sauce for a minute or two. You can pick sweet or spicy sausage, whatever mood you’re in.

It’s filling and feels a little fancy, but you’ll have it on the table in about half an hour.

Ingredients

• 12 ounces paccheri pasta
• 1 pound Italian sausage (sweet or spicy)
• 1 medium red onion, thinly sliced
• 2 tablespoons butter
• 2/3 cup heavy cream
• Salt and pepper to taste

Cooking Instructions

1. Cook paccheri pasta until al dente, then drain.
2. Remove sausage from casings and brown in a pan over medium heat.
3. Add sliced onion and cook until soft.
4. Stir in butter and heavy cream, mix well.
5. Toss pasta in the sauce and cook for 1-2 minutes.
6. Season with salt and pepper and serve warm.

Find detailed steps at Paccheri with Quick Sausage Ragu.

7) Vegan pasta with winter greens and garlic

This vegan pasta is simple but doesn’t taste basic. Garlic and winter greens—like kale or Swiss chard—bring flavor and color.

Garlic makes the kitchen smell amazing and pairs perfectly with slightly bitter greens. The sauce stays light, but it’s surprisingly full of flavor.

You can use any pasta shape, though small ones like orecchiette catch the greens nicely. A squeeze of lemon at the end brightens everything up.

Healthy, easy, and you probably already have most of what you need.

Ingredients

• 8 oz (225 g) pasta
• 3 cups chopped winter greens (kale, Swiss chard)
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Cooking Instructions

1. Cook pasta according to package instructions. Drain and set aside.
2. Heat olive oil over medium heat in a large pan.
3. Add garlic and cook for 1-2 minutes until fragrant.
4. Add the chopped greens and cook until wilted, about 5 minutes.
5. Toss cooked pasta with greens and garlic mixture.
6. Stir in lemon juice, salt, and pepper. Serve warm.

8) Simple garlic and olive oil spaghetti

This one’s a classic for a reason. You only need a few things—garlic, olive oil, and spaghetti.

Sauté the garlic in olive oil until it’s golden and fragrant. Toss in the cooked spaghetti and mix well.

If you want a little heat, add some red pepper flakes. Fresh parsley or a bit of lemon zest can add a nice twist.

It’s a quick meal that somehow feels special, even though it takes almost no effort.

Ingredients

• 1 pound spaghetti
• 3 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• Pinch of red pepper flakes (optional)
• Salt, to taste
• 2 tablespoons chopped fresh parsley (optional)
• Zest of 1/2 lemon (optional)

Cooking Instructions

1. Boil salted water and cook spaghetti until it’s al dente.

2. Heat olive oil in a pan over medium.

3. Toss in minced garlic and red pepper flakes. Let the garlic turn golden—should take about 2 minutes.

4. Drain your spaghetti and throw it straight into the pan.

5. Mix the spaghetti with the garlic oil so every strand gets coated.

6. Sprinkle on some salt. If you’ve got parsley or lemon zest, now’s the time—add them and give everything a good mix.

7. Serve right away.

9) One-pot pasta with fresh veggies and tomato sauce

Here’s a way to make pasta without dirtying a bunch of pans. Just one pot, a handful of fresh veggies—think broccoli, zucchini, peppers—and dinner’s basically sorted.

Everything goes in together with the pasta and a simple tomato sauce. You get that garlicky, herby flavor without a ton of fuss.

There’s no need to stick to a strict veggie list. Use whatever’s in your fridge. This is one of those meals that feels healthy but doesn’t take much effort.

Ingredients

• 8 oz pasta
• 1 cup broccoli florets
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil

Cooking Instructions

1. Heat olive oil in a big pot over medium.

2. Add onion and garlic. Sauté until they’re soft.

3. Toss in broccoli, zucchini, and bell pepper. Let them cook for about 3 minutes.

4. Pour in diced tomatoes, vegetable broth, basil, and oregano.

5. Add the pasta and give it a good stir. Bring it all to a boil.

6. Turn the heat down and let it simmer until the pasta’s cooked—figure 10 to 12 minutes.

7. Stir every now and then so nothing sticks.

8. Add salt and pepper before serving.

If you want the full breakdown, check out this one pot pasta with vegetables and tomato sauce.

10) Classic lasagna with ricotta and meat sauce

Classic lasagna just hits the spot, doesn’t it? It’s surprisingly simple to make, and honestly, there’s nothing quite like it.

You’ll layer a savory meat sauce with creamy ricotta and tender noodles. Then comes mozzarella and a bit of Parmesan for that melty, golden top.

First, cook up your meat sauce—just brown some ground beef and toss in tomatoes and seasonings. Mix ricotta with an egg, which helps it keep its shape in the oven.

Start layering: sauce, noodles, ricotta, and cheese. Keep going until you run out of ingredients or patience.

Bake it all until bubbly and golden, about 45 minutes at 375°F (190°C). Let it rest a few minutes before you slice in.

This dish works well for easy dinners, and you can totally make it ahead or freeze it for later. If you want a step-by-step, there’s a handy Easy Lasagna Recipe out there.

Ingredients

• 1 lb ground beef
• 2 cups ricotta cheese
• 3 cups shredded mozzarella
• 1 cup grated Parmesan
• 1 jar (24 oz) marinara or meat sauce
• 9 lasagna noodles, cooked or oven-ready
• 1 egg
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Brown the ground beef in a pan. Add marinara and let it simmer.
3. Mix ricotta, egg, salt, and pepper in a bowl.
4. Spread a layer of meat sauce in your baking dish.
5. Lay down noodles.
6. Spread some ricotta mixture over the noodles.
7. Sprinkle mozzarella and Parmesan.
8. Repeat the layers, finishing with cheese on top.
9. Cover with foil and bake for 30 minutes.
10. Remove foil and bake 15 more minutes, until the cheese bubbles.
11. Let it cool for about 10 minutes before serving.