10+ Pasta Dinner Recipes to Savor with Family and Friends

Pasta dinners are one of those go-to meals when you want something satisfying but don’t feel like fussing in the kitchen for hours. Whether you’re into classic flavors or craving something a little unexpected, pasta’s pretty much always easy to pull off—and let’s be honest, it’s fun to eat.

You can find pasta dinner recipes that fit your mood, skill level, and ingredients you already have at home. These recipes offer options so you can enjoy dinner any night of the week, minus the stress.

1) Pasta alla Norma with Eggplant

Pasta alla Norma is a classic Sicilian dish that’s simple but packs a ton of flavor. It’s all about tender eggplant cooked into a rich tomato sauce.

The sauce hugs the pasta, making every bite hearty and a little bit indulgent. You can roast or sauté the eggplant—roasting brings out its sweetness, which is honestly my favorite part.

Fresh basil gives it a pop of brightness. Traditionally, you’ll finish it with ricotta salata cheese, which adds a salty kick against the sweet tomato.

Ingredients

• 2 medium eggplants
• 12 ounces (340 g) pasta
• 3 cups (720 ml) tomato sauce
• 3 cloves garlic, minced
• 1/4 cup (60 ml) olive oil
• Salt and pepper, to taste
• Fresh basil leaves
• 1/2 cup (60 g) ricotta salata or Parmesan cheese

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Cut eggplants into cubes, toss with half the olive oil, salt, and pepper. Roast 25 minutes until tender.
3. Cook pasta according to package directions until al dente. Drain.
4. In a pan, heat remaining olive oil. Sauté garlic until fragrant.
5. Add tomato sauce and simmer for 10 minutes.
6. Stir in roasted eggplant and cook for 5 more minutes.
7. Toss sauce with pasta.
8. Serve topped with fresh basil and cheese.

For more details, check this Pasta alla Norma recipe.

2) Quick Sausage Ragu with Paccheri

This one’s a lifesaver when you’re hungry and short on time. Paccheri’s chunky tubes are perfect for scooping up a creamy sausage ragu.

You just cook up sausage and onions, whip together a tomato-cream sauce, and toss it all with pasta. Takes about half an hour, tops.

Ingredients:

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

Cooking Instructions:

1. Cook paccheri pasta according to package instructions until al dente.
2. In a large pan, cook sausage over medium heat until browned.
3. Add onions and cook until soft.
4. Stir in tomato sauce and heavy cream. Simmer for 5 minutes.
5. Drain pasta and add to the pan with sauce.
6. Stir in butter and mix well.
7. Season with salt and pepper. Serve warm.

Learn more about this recipe at Quick Sausage Ragu with Paccheri.

3) Vegan Cacio e Pepe

Vegan Cacio e Pepe is a riff on the Italian classic, but you don’t need any dairy. It’s peppery, creamy, and honestly, you won’t even miss the cheese.

Cashews or vegan cheese substitute make the sauce silky. Cooking the pasta just right and adding starchy water helps everything cling together.

This comes together fast, so it’s perfect for a weeknight. It’s rich, a little cheesy, and totally satisfying.

Ingredients

• 8 oz pasta (spaghetti or bucatini)
• 1 cup raw cashews (soaked 1 hour)
• 1/4 cup nutritional yeast
• 1/2 teaspoon garlic powder
• 1 teaspoon black pepper, freshly ground
• 1 cup reserved pasta water
• Salt to taste

Cooking Instructions

1. Cook pasta until just under al dente, reserving 1 cup pasta water.
2. Blend soaked cashews, nutritional yeast, garlic powder, and 1/2 cup pasta water until smooth.
3. Drain pasta and return to pot.
4. Mix in cashew sauce and add more pasta water if needed for creaminess.
5. Stir in black pepper and salt to taste. Serve warm.

Try this easy recipe from Simply Quinoa for inspiration.

4) Green Goddess Pasta Salad

Green Goddess Pasta Salad is fresh, herby, and just really nice on a warm evening. It gets its color from basil, parsley, and spinach.

Lemon and garlic make it bright and zippy. The creamy dressing is light and usually made with olive oil and lemon juice.

You can toss in cherry tomatoes, mozzarella balls, or green peas if you want to bulk it up. It also keeps well in the fridge, so leftovers are a bonus.

Ingredients:

• 1 pound short pasta (fusillini or casarecce)
• 1 1/4 cups basil leaves
• 1 cup spinach leaves
• 1/4 cup parsley
• 2 cloves garlic
• 1/2 cup olive oil
• 2 lemons (juice)
• 1 cup cherry tomatoes (optional)
• 1 cup mozzarella balls (optional)

Cooking Instructions:

1. Cook pasta according to package instructions, then drain and cool.
2. In a blender, combine basil, spinach, parsley, garlic, olive oil, and lemon juice. Blend until smooth.
3. Toss pasta with the green goddess dressing.
4. Add cherry tomatoes and mozzarella balls if using.
5. Chill for 30 minutes before serving.

5) Creamy Miso Pasta

Creamy miso pasta is one of those dishes that surprises you with how good it is. White miso paste gives the sauce a salty, umami punch.

Mix miso with butter, pasta water, and Parmesan for a sauce that’s both rich and not too heavy. Garlic and shallots add a little depth.

If you’ve got mushrooms, toss them in—they’re great here. The whole thing comes together in about 20 minutes.

Ingredients

• 1 package spaghetti or bucatini
• 2 ½ tbsp white miso paste
• ½ stick butter
• 1 garlic clove, chopped
• 1 shallot, chopped
• ½ cup grated Parmesan
• Mushrooms (optional)
• Pasta water (reserved)

Cooking Instructions

1. Cook pasta according to package instructions and save 1¼ cups pasta water.
2. Sauté garlic, shallot, and mushrooms in olive oil until soft.
3. Add butter and miso paste, stirring until melted.
4. Slowly whisk in pasta water to create a smooth sauce.
5. Toss in pasta and Parmesan. Mix well and serve warm.

6) One-Pan Garlic Parmesan Chicken Pasta

This one-pan chicken pasta is a weeknight hero. You cook the chicken, pasta, and sauce all together, so there’s barely any cleanup.

The creamy, garlicky sauce tastes great with tender chicken and pasta. Parmesan melts in for extra richness.

Ingredients

• 2 boneless, skinless chicken breasts
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 8 ounces pasta (rotini or penne)
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a large pan over medium heat.
2. Season chicken with salt and pepper; cook until golden and no longer pink, about 6 minutes per side. Remove and set aside.
3. Add garlic to the same pan, cook for 1 minute until fragrant.
4. Pour in chicken broth and heavy cream; bring to a simmer.
5. Add pasta, cover, and cook until pasta is tender, about 12-15 minutes.
6. Stir in Parmesan cheese until sauce thickens.
7. Slice chicken and mix it back into the pasta. Serve warm.

If you want more details and tips, check out the full recipe at One-Pot Garlic-Parmesan Chicken Pasta.

7) Classic Baked Ziti

Baked ziti is one of those comfort food classics that never disappoints. You combine cooked pasta with tomato sauce, sausage or beef, and a trio of cheeses.

The whole thing bakes until bubbly and golden on top. Cheese melts into the sauce and pasta, making every bite cozy.

It’s also awesome for feeding a crowd or prepping ahead. Sauce can be homemade or store-bought—whatever you’re feeling.

Ingredients

• 1 pound ziti pasta
• 1 pound Italian sausage or ground beef
• 3 cups marinara or red pasta sauce
• 1 ½ cups ricotta cheese
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Cook pasta until al dente, drain and set aside.
3. Brown sausage or beef with garlic in a pan, drain excess fat.
4. Mix cooked meat with marinara sauce.
5. Combine pasta, meat sauce, and ricotta cheese.
6. Spread half in a baking dish, sprinkle with mozzarella and Parmesan.
7. Add the rest of the pasta mixture and top with remaining cheese.
8. Bake uncovered for 25-30 minutes until bubbly and golden.

8) Creamy Carbonara

Creamy Carbonara is one of those pasta dishes that feels special but doesn’t take much effort. You cook pasta, then toss it with crispy bacon or pancetta.

After that, you add a sauce made from eggs and cheese. This combo makes the pasta silky and rich, without needing any cream.

The cheese—usually Parmesan or Pecorino Romano—blends with the eggs to create that smooth texture. Be sure to toss the pasta off the heat, or you’ll end up with scrambled eggs instead.

You might want to add garlic or onions for extra flavor, though the classic recipe stays simple. It all comes together fast, so it’s perfect for a weeknight when you want something good but don’t feel like fussing.

Ingredients

• 12 oz spaghetti
• 4 oz pancetta or bacon
• 2 large eggs
• 1 cup grated Parmesan or Pecorino Romano
• 2 cloves garlic (optional)
• Salt and pepper to taste

Cooking Instructions

1. Cook spaghetti according to package directions.
2. Fry pancetta or bacon until crispy.
3. Whisk eggs with grated cheese in a bowl.
4. Drain pasta, reserving some cooking water.
5. Mix hot pasta with pancetta off heat.
6. Quickly stir in egg and cheese mixture.
7. Add pasta water if needed for creaminess.
8. Season with salt and pepper, serve warm.

9) Stuffed Shells with Ricotta

Stuffed shells with ricotta are a comforting pasta dinner that’s surprisingly easy to throw together. You just fill big pasta shells with a creamy ricotta mix.

Toss in some spinach, mozzarella, or herbs if you’re feeling fancy. The filled shells bake in marinara sauce until everything’s bubbling and hot.

This dish is ideal for a family meal or when you’re after something cozy but not complicated. Cheese and pasta together? Hard to beat.

You can find a solid step-by-step recipe for stuffed shells with ricotta and spinach at Love and Lemons.

Ingredients

• 18 to 20 jumbo pasta shells
• 2 cups ricotta cheese
• 5 ounces fresh spinach (optional)
• 1 cup shredded mozzarella cheese
• 2 cups marinara sauce
• 1/4 cup grated pecorino or parmesan cheese
• Olive oil
• Salt and pepper

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Cook shells until al dente, then drain and cool.
3. Mix ricotta, spinach, mozzarella, pecorino, salt, and pepper.
4. Fill each shell with the cheese mixture.
5. Spread marinara sauce in a baking dish.
6. Place filled shells on sauce, drizzle with olive oil.
7. Bake for 25-30 minutes until hot and bubbly.

10) Cheesy Mac and Cheese Bake

A classic cheesy mac and cheese bake is pure comfort food. Start by boiling elbow macaroni until it’s just tender—nobody wants mushy pasta.

Make a cheese sauce by melting butter, stirring in flour, and slowly adding milk. Mix in shredded cheddar until it’s all melty and smooth.

Combine the pasta and cheese sauce in a baking dish. Sprinkle extra cheese or breadcrumbs on top for a little crunch.

Bake at 350°F (175°C) until the top’s golden and bubbly. It’s hard to resist digging in straight from the oven.

Ingredients

• 2 ½ cups elbow macaroni
• ¼ cup butter
• ¼ cup all-purpose flour
• 4 cups milk
• 1 pound shredded cheddar cheese
• ½ teaspoon salt
• Optional: breadcrumbs or extra cheese for topping

Cooking Instructions

1. Boil macaroni until it’s just tender. Drain well.

2. Melt butter in a pot. Whisk in flour and stir until the mixture’s smooth.

3. Pour milk in slowly, stirring as you go. Keep stirring until the sauce thickens up.

4. Toss in the shredded cheddar cheese. Stir until it all melts together.

5. Mix the pasta with your cheese sauce. Pour everything into a baking dish.

6. Add any toppings you like.

7. Bake at 350°F (175°C) for about 25-30 minutes. You’re looking for a golden, bubbly top.