15 Cozy Pasta and Rice Dinners
When the weather turns, a pot of pasta or a creamy risotto is the dinner most of us actually want. Starch, a good sauce and something melted on top will fix a cold Tuesday better than almost anything else, and none of it requires a trip to a specialty store.
This list pulls together every pasta and rice dinner on the site, from 35 minute skillet pastas to a full lasagna that feeds twelve. Each entry tells you the real total time and how many it serves, taken straight from the recipe card, so you can match the recipe to the night you are having.
The quick ones come first because they are the ones you will make most often. The baked pastas and slow simmered sauces are further down for weekends and company, along with two risottos that are far easier than their reputation suggests.
Every recipe in this group is on the table in 40 minutes or less. The pasta water is the slow part, so put a large pot on to boil before you chop anything and the sauce will be ready when the noodles are.
Salt the water generously and save a cup of it before draining. A splash of starchy pasta water is what loosens a cream sauce or helps a thin one cling to the noodles.
1) Chicken Alfredo
1) Chicken Alfredo
Keeping the cream at a gentle simmer rather than a hard boil helps it thicken slowly and stay smooth. Adding the Parmesan a handful at a time, off the heat, lets each addition melt in fully for a sauce that stays glossy. A quarter cup of starchy pasta water tossed in over low heat helps the sauce cling to every ribbon of fettuccine.
Ingredients
- 2 large boneless skinless chicken breasts (about 1 1/4 lb), halved horizontally into 4 cutlets
- 1 tsp kosher salt and 1/2 tsp black pepper
- 1/2 tsp each garlic powder and Italian seasoning
- 1 tbsp olive oil
- 12 oz fettuccine, plus 1 tbsp salt for the pasta water
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup finely grated Parmesan (about 3 oz), plus more for serving
- 1/4 tsp black pepper, a pinch of nutmeg (optional) and salt to taste
- 2 tbsp chopped fresh parsley, for serving
Cooking Instructions
- Season the cutlets and sear in oil in a 12 inch skillet over medium high 5 to 6 minutes until golden. Flip and cook 4 to 5 minutes more to 165F. Rest on a board.
- Boil the fettuccine in salted water until al dente, 10 to 12 minutes. Reserve 1 cup pasta water.
- Melt the butter in the skillet over medium, scraping up the browned bits, and cook the garlic 30 to 60 seconds.
- Simmer the cream gently 3 to 4 minutes until slightly thickened. Off the heat, stir in Parmesan by handfuls and season.
- Toss the pasta with 1/4 cup pasta water over low 1 minute. Top with sliced chicken, Parmesan and parsley.
The sauce is made from scratch with butter, cream and finely grated Parmesan, and it comes together in the time it takes the fettuccine to cook. Seared chicken cutlets go on top so they stay juicy instead of stewing in the sauce, and pounding them to an even thickness means they cook through at the same time. Grate the cheese yourself, since bagged shredded Parmesan is coated with starch and can turn the sauce grainy.
Undercook the pasta by about a minute. It finishes in the sauce and soaks up flavor as it does.
2) Garlic Butter Shrimp Pasta
2) Garlic Butter Shrimp Pasta
Swirling in cold butter one piece at a time at the end turns the pan juices into a sauce that coats every strand. A light dusting of paprika on the shrimp adds color and a hint of warmth, while lemon zest and juice keep the butter from feeling heavy. Cooking the linguine a minute short lets it finish in the skillet, where it soaks up the garlic and wine.
Ingredients
- 12 oz linguine, plus 1 tbsp salt for the water
- 1 lb large raw shrimp (21 to 25 count), peeled, deveined and patted dry
- 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp paprika
- 1 tbsp olive oil
- 6 tbsp unsalted butter, divided, 3 tbsp kept cold
- 5 cloves garlic, thinly sliced or minced, and 1/4 tsp red pepper flakes
- 1/2 cup dry white wine or chicken broth
- 1 tsp lemon zest plus 2 tbsp fresh lemon juice (about 1 lemon)
- 1/4 cup chopped fresh parsley
- 1/3 cup grated Parmesan, optional, and lemon wedges, for serving
Cooking Instructions
- Cook the linguine in salted water 1 minute less than the package says. Reserve 1 cup pasta water and drain.
- Season the shrimp with salt, pepper and paprika. Sear in oil and 1 tbsp butter 1 1/2 to 2 minutes per side.
- Over medium heat, cook 2 tbsp butter, the garlic and pepper flakes 1 to 2 minutes until just golden.
- Simmer the wine 2 to 3 minutes until reduced by half, then add the lemon zest and juice.
- Toss in the pasta and 1/2 cup pasta water, then swirl in the cold butter piece by piece until glossy.
- Toss in the shrimp and parsley for 30 seconds. Season and serve with Parmesan and lemon wedges.
Shrimp cook in about two minutes per side, which makes this one of the fastest dinners on the site. Butter, garlic, white wine and lemon build a light, glossy sauce that clings to the linguine without any cream, so it feels lighter than most of the list while still being cozy. Buy raw shrimp rather than cooked so they stay tender, and pull them from the pan the moment they curl and turn pink.
Leave the tails on if you want the dish to look restaurant style, and remove them if you want it easy to eat with a fork. Tails do add a little flavor to the pan while the shrimp sear.
3) Pumpkin Pasta with Brown Butter and Sage
3) Pumpkin Pasta with Brown Butter and Sage
A pinch of nutmeg and a little cayenne keep the pumpkin tasting savory and warm rather than like pie. Shallot and garlic softened in the brown butter add a sweet, mellow base, and heavy cream gives the sauce a velvety body. Use pure pumpkin puree, not pie filling, and save plenty of pasta water to loosen the sauce until it turns glossy.
Ingredients
- 12 oz rigatoni or penne
- 1 tbsp salt for the pasta water
- 6 tbsp unsalted butter
- 12 to 16 fresh sage leaves, patted dry
- 1 medium shallot, finely chopped, and 3 cloves garlic, minced
- 1 cup canned pumpkin puree (not pie filling)
- 3/4 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/4 tsp ground nutmeg and 1/8 tsp cayenne pepper
- 3/4 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 1/2 cup finely grated Parmesan cheese, plus more for serving
Cooking Instructions
- Cook the pasta al dente in salted boiling water. Reserve 1 1/2 cups pasta water and drain.
- Brown the butter with the sage in a 12 inch skillet over medium heat, swirling often, 4 to 6 minutes until golden and nutty. Lift out the crisp sage.
- Over medium low heat, soften the shallot 2 minutes and the garlic 1 minute.
- Whisk in the pumpkin, cream, broth, spices, salt and pepper until smooth. Simmer 3 to 4 minutes until slightly thickened, then stir in Parmesan over low.
- Toss in the pasta and 1/2 cup pasta water 1 to 2 minutes until glossy, adding more as needed. Top with crumbled sage and Parmesan.
Canned pumpkin turns into a savory cream sauce when you start it in nutty brown butter and finish with Parmesan, and the whole thing takes 35 minutes. Crisp fried sage leaves on top are the detail that makes it taste like fall rather than like pumpkin pie. The recipe lists chicken or vegetable broth for the small amount of liquid, so it is easy to keep meatless.
Toss the pasta with the sauce in the skillet rather than pouring sauce over plated pasta. A minute of tossing over the heat lets the ridges of the rigatoni grab the sauce and gives you a finished dish instead of noodles with a topping.
4) Marry Me Chicken Pasta
4) Marry Me Chicken Pasta
Dredging the seasoned cutlets in flour gives them a golden crust and leaves browned bits in the skillet that flavor the sauce. Garlic, sun dried tomatoes and red pepper flakes sizzle in butter, then chicken broth and heavy cream simmer into a silky base. Parmesan stirred in off the heat and a splash of pasta water help it coat the penne, and torn basil adds a fresh finish.
Ingredients
- 12 oz penne
- 2 large boneless, skinless chicken breasts (about 1 1/2 lb), sliced into 4 cutlets
- 1 tsp kosher salt, divided, plus more for the pasta water, and 1/2 tsp black pepper
- 2 tsp Italian seasoning, divided
- 3 tbsp all purpose flour
- 2 tbsp olive oil and 2 tbsp unsalted butter
- 1/2 cup sun dried tomatoes in oil, drained and chopped, plus 1 tbsp of their oil
- 4 cloves garlic, minced, and 1/4 tsp red pepper flakes, optional
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan, plus more for serving
- 1/4 cup fresh basil, torn or thinly sliced
Cooking Instructions
- Cook the penne in salted water until al dente. Reserve 1 cup pasta water and drain.
- Season the cutlets with 3/4 tsp salt, pepper and 1 tsp Italian seasoning, then dredge in flour.
- Cook in the olive oil over medium high 4 to 5 minutes per side until 165F.
- Over medium, add butter, tomato oil, garlic, tomatoes, remaining seasoning and flakes for 1 minute. Simmer the broth 2 minutes.
- Simmer the cream and remaining salt 3 to 5 minutes, then stir in the Parmesan off the heat.
- Toss with the pasta and some pasta water. Top with sliced chicken, basil and Parmesan.
Seared chicken cutlets and penne share a creamy garlic, sun dried tomato and Parmesan sauce, and almost everything happens in one skillet. The sun dried tomatoes bring enough tang to keep the cream sauce from feeling heavy, and a little of their oil goes into the pan for extra flavor. It is rich, so plan on a green salad alongside and expect no leftovers.
One thing to watch: the dish is too salty. Parmesan, sun dried tomatoes and salted broth add up. Use low sodium broth, salt the chicken lightly and taste before adding the final 1/4 teaspoon of salt. A squeeze of lemon and a splash of cream both soften an oversalted sauce.
5) One Pot Chili Mac
5) One Pot Chili Mac
Cooking the dry macaroni right in the broth and tomatoes lets the pasta absorb all the chili flavor as it softens. Toasting the chili powder, cumin, smoked paprika and tomato paste for a minute first deepens the spices. Sharp cheddar melts in at the end, making it a cozy, kid friendly dinner with only one pot to wash.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef (85 percent lean)
- 1 medium yellow onion, diced, and 3 cloves garlic, minced
- 2 tbsp chili powder and 1 tsp each ground cumin and smoked paprika
- 1/2 tsp dried oregano and 1 tsp kosher salt
- 2 tbsp tomato paste
- 3 cups beef broth, plus more if needed
- 15 oz can diced tomatoes, with juice
- 15 oz can kidney beans, drained and rinsed
- 2 cups (8 oz) uncooked elbow macaroni
- 2 cups shredded sharp cheddar (8 oz), divided
- Sliced green onions, sour cream and hot sauce, optional, for serving
Cooking Instructions
- Brown the beef undisturbed in the oil in a Dutch oven over medium high heat 3 to 4 minutes, then break up and cook to 160F.
- Spoon off all but 1 to 2 tbsp fat. Cook the onion 4 minutes until softened, then the garlic 1 minute.
- Stir in the spices, salt and tomato paste for 1 minute to toast. Add the broth, tomatoes with their juice, beans and macaroni, scraping the bottom.
- Boil, then cover and simmer 10 to 12 minutes, stirring often, until the pasta is tender. Add 1/4 cup broth if dry.
- Off the heat, stir in 1 cup cheddar. Top with the rest, cover 3 minutes, then rest 5 minutes.
Ground beef, kidney beans, tomatoes and dry elbow macaroni all simmer together in one pot, so there is no colander to wash and no second pan. The pasta absorbs the chili liquid as it cooks and thickens the sauce on its own, which is why the recipe works without any flour or cornstarch. A handful of sharp cheddar melted over the top finishes it in 40 minutes for six people.
Use a wide, heavy pot. A Dutch oven spreads heat evenly, so the pasta on the bottom does not scorch while the top stays raw.
These four lean on a well built sauce rather than speed. Two are classic stroganoffs, one is French onion soup turned into pasta, and one is a lentil ragu that eats like a meat sauce.
The common thread is browning. Mushrooms, onions and beef all need real color before liquid goes in, and that browning is where most of the flavor in these dishes comes from.
6) Beef Stroganoff
6) Beef Stroganoff
Dijon mustard and Worcestershire sauce give the gravy a gentle tang and savory depth that balance the rich sour cream. Cooking the mushrooms until their liquid evaporates and they turn golden is what makes the sauce taste meaty and full. Bringing the sour cream to room temperature first helps it blend in smoothly, and a sprinkle of fresh dill or parsley adds a bright, herby finish.
Ingredients
- 1 1/2 lb top sirloin steak, sliced against the grain into 1/4 inch strips
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 1 tbsp vegetable oil
- 4 tbsp unsalted butter, divided
- 1 lb cremini mushrooms, sliced
- 1 medium yellow onion, finely chopped, and 3 cloves garlic, minced
- 2 tbsp all purpose flour
- 2 cups beef broth
- 1 tbsp each Worcestershire sauce and Dijon mustard
- 3/4 cup full fat sour cream, at room temperature
- 12 oz wide egg noodles, plus 1 tbsp salt for the water
- 2 tbsp chopped fresh parsley or dill
Cooking Instructions
- Season the beef and sear in hot oil in a 12 inch skillet, in two batches, until browned but pink inside.
- Over medium high heat, cook the mushrooms in 1 tbsp butter 6 to 8 minutes until the liquid evaporates and they are golden.
- Add 2 tbsp butter and the onion for 3 to 4 minutes, then garlic 1 minute. Stir in the flour 1 minute.
- Stir in the broth, Worcestershire and Dijon and simmer 5 minutes until it coats a spoon. Meanwhile, cook the noodles and toss with butter.
- Over low heat, stir in the sour cream, then the beef for 1 to 2 minutes without boiling. Season and serve over the noodles with herbs.
Thin strips of sirloin get a hard sear so they stay pink inside, then browned mushrooms and a sour cream sauce come together in the same pan. Serving it over buttered egg noodles keeps the whole thing at 45 minutes, and the noodles soak up the extra sauce. Add the sour cream off the heat so it does not curdle, and season at the very end because the sauce concentrates as it reduces.
Slice against the grain. Look for the direction the muscle fibers run and cut across them. This shortens the fibers and makes each bite tender.
7) Creamy Mushroom Stroganoff
7) Creamy Mushroom Stroganoff
Browning the cremini in two batches with butter and oil lets them sear instead of steam, so they turn golden and meaty. Sweet paprika, fresh thyme and garlic bloom with the onion, and a splash of white wine plus soy sauce and Dijon build a deep, savory sauce. Whisking some warm pan sauce into the sour cream first keeps the finish smooth and silky.
Ingredients
- 2 tbsp olive oil, divided
- 4 tbsp unsalted butter, divided, 1 tbsp for the noodles
- 1 1/2 lb cremini mushrooms, sliced 1/4 inch thick
- 3/4 tsp kosher salt, divided, plus more to taste, and 1/4 tsp black pepper
- 1 medium yellow onion, finely diced (or 2 large shallots), and 3 cloves garlic, minced
- 1 1/2 tsp sweet paprika and 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 2 tbsp all purpose flour
- 1/3 cup dry white wine (or more broth)
- 1 1/2 cups vegetable or mushroom broth
- 1 tbsp soy sauce and 1 tsp Dijon mustard
- 3/4 cup full fat sour cream, at room temperature
- 12 oz wide egg noodles, with 2 tbsp chopped parsley or dill for serving
Cooking Instructions
- In a 12 inch skillet over medium high heat, brown half the mushrooms in 1 tbsp each oil and butter.
- Cook 6 to 7 minutes, season with 1/4 tsp salt and set aside. Repeat with the remaining oil, butter, mushrooms and salt.
- Over medium heat, soften the onion in 1 tbsp butter 4 minutes. Add garlic, paprika and thyme 30 seconds.
- Stir in the flour 1 minute, then the wine 1 minute. Whisk in the broth, soy, mustard, salt and pepper.
- Simmer 3 to 5 minutes until thick. Meanwhile cook the noodles and toss with 1 tbsp butter.
- Off the heat, add the mushrooms and the sour cream whisked with 1/2 cup hot sauce. Serve over noodles with herbs.
Cremini mushrooms browned deeply enough to shrink and crisp at the edges carry the same savory weight as beef, which is why this version does not feel like a substitute. A tangy sour cream and paprika sauce over egg noodles finishes it in about 40 minutes. The recipe uses vegetable or mushroom broth, so it is a genuinely meatless dinner without any changes.
One thing to watch: a thin sauce that slides off the noodles. The roux did not get enough time, or the broth went in too fast. Simmer the sauce until it coats the back of a spoon before adding the mushrooms back. If it is still thin, simmer a few more minutes before the sour cream goes in. After that, thickening is off the table.
8) French Onion Pasta
8) French Onion Pasta
Three pounds of onions cook down into a golden, jammy base, and a splash of dry sherry or white wine lifts every browned bit off the bottom of the pot. Worcestershire sauce and thyme give the beef broth the same savory backbone as French onion soup. Stirring Gruyère and Parmesan into the cavatappi or rigatoni makes it creamy before the final layer of cheese goes under the broiler.
Ingredients
- 4 tbsp unsalted butter and 1 tbsp olive oil
- 3 lb yellow onions (about 4 large), halved and thinly sliced
- 1 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 3 cloves garlic, minced, and 1 tbsp all purpose flour
- 1/2 cup dry white wine or dry sherry
- 4 cups low sodium beef broth
- 1 cup water, plus more as needed
- 1 tbsp Worcestershire sauce and 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 12 oz short pasta, such as cavatappi or rigatoni
- 6 oz Gruyère, shredded (about 2 cups), divided
- 1/2 cup grated Parmesan
- Chopped fresh parsley or chives, for serving
Cooking Instructions
- Cook the onions in the butter and oil with 1 tsp salt in a broiler safe Dutch oven over medium heat 10 minutes, until softened.
- Lower to medium low and cook 35 to 50 minutes, stirring every few minutes, until deep golden and jammy.
- Stir in garlic and flour 1 minute. Add the wine, scrape and simmer 1 to 2 minutes until mostly evaporated.
- Add the broth, water, Worcestershire and thyme and boil. Simmer the pasta and pepper 12 to 15 minutes, stirring.
- Off the heat, stir in 1 cup Gruyère and the Parmesan until melted. Top with remaining Gruyère and broil 2 to 4 minutes until browned in spots.
Onions caramelize slowly for most of the 90 minutes, then the pasta cooks right in beef broth so it soaks up all of that flavor instead of being boiled in plain water. A layer of Gruyere goes under the broiler at the end for the classic soup crust. Save this one for a weekend, since the onions cannot be rushed without turning bitter, and the payoff is worth the wait.
One thing to watch: the pasta is done but the sauce is soupy. Either the lid was on or the heat was too low for evaporation. Turn the heat up to medium high and simmer uncovered for 2 to 3 more minutes, stirring, before adding the cheese. The Gruyère will also thicken it.
“Pasta night is the one dinner nobody argues about.”
9) Lentil Bolognese
9) Lentil Bolognese
A teaspoon of soy sauce is the quiet trick here, adding a savory depth that makes the lentils taste surprisingly rich. A splash of milk stirred in near the end softens the acidity of the tomatoes, just like a traditional bolognese. It needs close to an hour of gentle simmering, but the result clings beautifully to wide pappardelle or rigatoni.
Ingredients
- 3 tbsp olive oil
- 8 oz cremini mushrooms, finely chopped
- 1 onion, 1 carrot and 1 rib celery, finely chopped
- 4 cloves garlic, minced, and 3 tbsp tomato paste
- 1 tsp dried oregano and 1/4 tsp red pepper flakes, optional
- 1 tsp kosher salt, divided, and 1/2 tsp black pepper
- 1/2 cup dry red wine
- 1 cup dried brown or green lentils, rinsed
- 1 (28 oz) can crushed tomatoes and 2 1/2 cups low sodium vegetable broth
- 1 tsp soy sauce or tamari and 1 bay leaf
- 1/2 cup whole milk or plant milk and 1/4 cup chopped fresh basil
- 1 lb pappardelle, rigatoni or tagliatelle, plus Parmesan or vegan Parmesan, for serving
Cooking Instructions
- Brown the mushrooms in the oil in a Dutch oven over medium high heat 8 to 10 minutes. Reduce to medium and add the vegetables and 1/2 tsp salt.
- Cook 8 to 10 minutes until soft. Stir in the garlic, paste and spices 2 minutes. Add wine and reduce by half.
- Add the lentils, tomatoes, broth, soy sauce and bay leaf. Simmer partially covered 35 to 45 minutes until tender and thick.
- Remove the bay leaf, stir in the milk and simmer 5 minutes. Season and stir in the basil.
- Cook the pasta in well salted water until al dente and toss with half the sauce and a splash of pasta water. Top with the rest and Parmesan.
Brown lentils, finely chopped mushrooms and a base of carrots, celery and onion simmer with tomatoes and red wine until the sauce is thick and savory. It is hearty enough for meat eaters and easy to make vegan by skipping the Parmesan, and most of the 80 minutes is unattended simmering. The batch serves six and freezes well, so it is worth doubling.
One thing to watch: the sauce is thick and dry with hard lentils. Not enough liquid for the lentils to absorb. Add broth 1/4 cup at a time and keep going. Lentils absorb about twice their volume in liquid.
Baked pastas are the ones to make when you need dinner plus leftovers, or when you want to assemble in the afternoon and bake at six. They also travel well to a potluck or a new parent’s kitchen.
Slightly undercook any pasta that will be baked, since it keeps softening in the oven. And let the finished dish rest at least 10 minutes before cutting so the layers set and slice cleanly.
10) Baked Ziti
10) Baked Ziti
Folding cubes of mozzarella right into the sauced pasta creates gooey pockets of cheese throughout, not just on top. Cooking the tomato paste for a minute and adding a pinch of sugar only if needed gives the sauce a deep, balanced flavor. Baking under foil first, then uncovered, lets the inside heat through before the top turns golden and bubbling.
Ingredients
- 1 tbsp olive oil
- 1/2 lb Italian sausage, casings removed, and 1/2 lb ground beef
- 1 medium yellow onion, diced, and 5 garlic cloves, minced, divided
- 1 tsp each dried oregano and dried basil, plus 1/4 tsp red pepper flakes
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes and 1/2 cup water
- 1 1/2 tsp kosher salt and 3/4 tsp black pepper, divided, plus a pinch of sugar if needed
- 1 lb ziti or penne
- 15 oz whole milk ricotta and 1 large egg
- 3/4 cup grated Parmesan, divided
- 1 lb low moisture mozzarella, half cut into 1/2 inch cubes and half shredded
- Fresh basil, for serving
Cooking Instructions
- Brown the meats in oil to 160F and drain. Cook the onion 5 minutes, then 4 garlic cloves and spices 30 seconds.
- Stir in the tomato paste 1 minute, then tomatoes, water and seasoning. Simmer 15 to 20 minutes, adding sugar if sharp.
- Cook the ziti 2 to 3 minutes short of the package time. Mix ricotta, egg, 1/2 cup Parmesan, remaining garlic and seasoning.
- Heat the oven to 375F. Toss the pasta with two thirds of the sauce and the mozzarella cubes.
- In a greased 9 by 13 inch dish, layer half the pasta, the ricotta, remaining pasta, sauce, shredded mozzarella and Parmesan.
- Cover with foil and bake 20 minutes, then uncovered 15 to 20 minutes. Rest 10 minutes and top with basil.
Ziti gets tossed in a quick sausage and beef tomato sauce, layered with seasoned ricotta and baked under a mozzarella crust. It gives you most of what lasagna does with far less fuss, since there are no noodles to layer one at a time, and it serves eight. Undercook the pasta by a couple of minutes, since it keeps cooking in the oven and will turn soft otherwise.
Salt the pasta water well, about 1 tbsp per 4 quarts. Underseasoned pasta makes the whole dish taste flat no matter how good the sauce is.
11) Stuffed Shells with Spinach and Ricotta
11) Stuffed Shells with Spinach and Ricotta
Squeezing the thawed spinach hard in a kitchen towel keeps the filling thick and creamy rather than watery. A pinch of nutmeg is a classic partner for ricotta and spinach, and the egg helps the filling hold together as it bakes. Baking covered first and then uncovered lets the shells heat through gently before the mozzarella turns bubbly with golden spots.
Ingredients
- 12 oz jumbo pasta shells (about 30 shells)
- 1 tbsp salt for the pasta water
- 15 oz whole milk ricotta cheese
- 10 oz frozen chopped spinach, thawed and squeezed very dry
- 1 1/2 cups shredded low moisture mozzarella, divided
- 1/2 cup grated Parmesan cheese and 1 large egg
- 2 cloves garlic, minced
- 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp ground nutmeg
- 1 tbsp chopped fresh basil or 1 tsp dried Italian seasoning
- 24 oz jar marinara sauce (about 3 cups)
- Fresh basil for serving, optional
Cooking Instructions
- Boil the shells in salted water 2 minutes less than the package directs, about 9 minutes, stirring gently at the start. Drain and cool on a sheet.
- Heat the oven to 375F. Spread 1 1/2 cups marinara in a 9×13 inch baking dish.
- Squeeze the spinach dry in a towel. Mix with the ricotta, 1 cup mozzarella, Parmesan, egg, garlic, seasonings and basil.
- Fill 24 shells with about 2 tbsp each, open side up in the dish. Top with remaining sauce and mozzarella.
- Cover with foil and bake 25 minutes, then uncover 10 to 15 minutes until bubbling and golden. Rest 5 minutes, then top with fresh basil if you like.
Jumbo shells hold a creamy ricotta, spinach and Parmesan filling, then bake in marinara under melted mozzarella. It is meatless and still substantial enough to serve six as a main course, and it assembles easily a day ahead. Boil a few extra shells, because some always tear, and use a piping bag or a zip top bag with the corner cut to fill them quickly.
Salt the pasta water generously. The shells are the only part of the dish that gets seasoned from the outside, and underseasoned pasta makes the whole thing taste flat.
12) Classic Meat Lasagna
12) Classic Meat Lasagna
Combining ground beef with Italian sausage makes the meat sauce richer and more flavorful than either one alone. Cooking the noodles two minutes short keeps them from turning mushy as they finish in the oven, and the ricotta layer is seasoned with egg, Parmesan and parsley. A full pound of mozzarella plus Parmesan on top makes it wonderfully cheesy, and a fifteen minute rest lets the slices hold together.
Ingredients
- 1 lb ground beef (85 percent lean) and 1 lb Italian sausage, casings removed
- 1 medium yellow onion, finely chopped, and 4 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes, 1 (15 oz) can tomato sauce and 1/2 cup water
- 2 tsp dried basil, 1 tsp dried oregano and 1 tsp sugar
- 2 tsp kosher salt and 3/4 tsp black pepper, divided, plus more to taste
- 1/4 cup plus 2 tbsp chopped fresh parsley, divided
- 15 oz whole milk ricotta and 1 large egg
- 1 cup grated Parmesan, divided
- 12 regular lasagna noodles
- 1 lb low moisture mozzarella, shredded (about 4 cups)
Cooking Instructions
- Brown the beef and sausage 8 to 10 minutes until 160F. Drain all but 1 tbsp fat.
- Cook the onion 5 minutes, then garlic and tomato paste 1 minute. Add tomatoes, sauce, water, herbs, sugar, most salt and pepper.
- Simmer uncovered 30 minutes until thick, then stir in 1/4 cup parsley. Boil the noodles 2 minutes short.
- Heat the oven to 375F. Mix ricotta, egg, 1/2 cup Parmesan, 2 tbsp parsley and remaining salt and pepper.
- In a 9 by 13 dish, layer sauce, noodles, ricotta, mozzarella and sauce twice. Finish with noodles, sauce, mozzarella and Parmesan.
- Bake covered with greased foil 25 minutes, then uncovered 20 to 25 minutes. Rest 15 minutes.
A traditional lasagna with a beef and sausage meat sauce, seasoned ricotta, mozzarella and Parmesan in clean layers. It takes close to two and a half hours, mostly for simmering the sauce and resting the finished pan, and that rest is exactly why it slices neatly instead of sliding apart. Twelve servings make it the best value on this list and a natural fit for the freezer.
One thing to watch: dry, tough edges. The lasagna was baked uncovered from the start, or too long. The foil stage keeps steam in. Uncover only for the last 20 to 25 minutes. If the top browns before the center is hot, tent it loosely with foil again.
13) Slow Cooker Ravioli Lasagna
13) Slow Cooker Ravioli Lasagna
Browning the Italian sausage with onion and garlic, then stirring it into jarred marinara with well drained diced tomatoes, makes a hearty sauce that stays thick. The ricotta gets an egg and Parmesan mixed in so it sets into a creamy layer between the frozen ravioli and mozzarella. Keeping every ravioli covered in sauce lets them cook evenly, and torn fresh basil on top adds a bright finish.
Ingredients
- 1 lb sweet or hot Italian sausage, casings removed
- 1 small yellow onion, diced, and 3 cloves garlic, minced
- 2 jars (24 oz each) marinara sauce
- 1 can (14.5 oz) diced tomatoes, well drained
- 1 tsp Italian seasoning
- 15 oz whole milk ricotta
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/4 tsp kosher salt and a few grinds of black pepper
- 2 bags (25 oz each) frozen cheese ravioli, not thawed
- 3 cups shredded low moisture mozzarella
- Fresh basil, torn, for serving
Cooking Instructions
- Brown the sausage and onion about 8 minutes, breaking up the meat, until it reaches 160F, adding garlic at the end. Drain the fat.
- Stir in the marinara, tomatoes and Italian seasoning. Separately, mix the ricotta, egg, Parmesan, salt and pepper.
- In a greased 6 quart slow cooker, layer sauce, frozen ravioli, ricotta and 1 cup mozzarella twice.
- Top with remaining ravioli and sauce, fully covered. Cook on LOW 3 to 4 hours or HIGH 2 to 2 1/2 hours, until the ravioli are tender.
- Add the last mozzarella and cook 10 minutes until melted. Rest uncovered 15 minutes, then cut into wedges and top with basil.
Frozen cheese ravioli stand in for noodles and ricotta at the same time, layered with sausage marinara and mozzarella in the slow cooker. There is no noodle boiling and no oven, and it comes out sliceable if you give it the full time. Let it sit with the lid off for ten minutes before cutting, and do not lift the lid while it cooks or the timing drifts.
If you want a browned, bubbly top like an oven lasagna, transfer the insert to the oven only if the manufacturer says it is oven safe. Otherwise, scoop portions into an ovenproof dish, top with cheese and broil for 2 to 3 minutes.
Risotto has a reputation for being fussy, but both of these are one pot dinners that take less attention than most people expect. Warm the broth in a saucepan first and add it a ladle at a time, stirring often but not constantly.
Both recipes list chicken or vegetable broth, so either one can be a meatless main. Serve risotto the moment it is done, since it tightens as it sits.
14) Mushroom Risotto
14) Mushroom Risotto
Browning the mushrooms in two batches with butter and thyme keeps them golden and meaty instead of steamed and soggy. A diced shallot gives the base a gentle sweetness, and dry white wine adds a bright note before the warm stock goes in. Finishing off the heat with cold butter and Parmesan makes the risotto glossy and luxuriously creamy.
Ingredients
- 6 cups low sodium chicken or vegetable stock
- 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced 1/4 inch thick
- 2 tbsp olive oil, divided
- 4 tbsp unsalted butter, divided
- 2 tsp chopped fresh thyme, divided
- 1 large shallot, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 3/4 cup finely grated Parmesan, plus more for serving
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 2 tbsp chopped fresh parsley
Cooking Instructions
- Keep the stock warm. Brown the mushrooms in two batches with the oil, 2 tbsp butter, 1/2 tsp salt and the thyme.
- Over medium heat, soften the shallot in 1 tbsp butter 3 minutes. Add garlic 30 seconds, then toast the rice 2 minutes.
- Stir in the wine until absorbed. Add stock 1 cup at a time, stirring, 18 to 22 minutes until just tender with a slight bite.
- Fold in two thirds of the mushrooms. Off the heat, stir in the last butter, Parmesan and a splash of stock.
- Season to taste and serve immediately in warm bowls topped with the remaining mushrooms, extra Parmesan and parsley.
Mixed mushrooms are browned hard before the rice goes in, so the risotto tastes deeply of mushrooms rather than just broth. White wine, Parmesan, butter and thyme finish it in about 45 minutes, and a final knob of cold butter stirred in off the heat gives it the glossy restaurant texture. Use a mix of cremini and shiitake if you can find them for more depth.
Taste often in the last 5 minutes. Rice goes from perfect to soft quickly, and the exact time depends on your rice, your pot and your stove.
15) Butternut Squash Risotto with Sage
15) Butternut Squash Risotto with Sage
A pinch of nutmeg stirred in with the Parmesan brings out the natural sweetness of the butternut squash. Toasting the arborio for a couple of minutes and then adding warm broth in small half cup splashes gives the rice time to release its starch slowly. If it stiffens before serving, a little more warm broth loosens it back to a creamy, flowing texture.
Ingredients
- 1 small butternut squash (about 2 lb), peeled, seeded and cut into 1/2 inch cubes (about 4 cups), divided
- 2 tbsp olive oil, divided
- 1/4 tsp kosher salt and 1/8 tsp black pepper, plus more to taste
- 6 cups low sodium chicken or vegetable broth
- 4 tbsp unsalted butter, divided
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1 cup finely grated Parmesan, plus more for serving
- Pinch of ground nutmeg
- 12 fresh sage leaves
Cooking Instructions
- Heat the oven to 425F. Roast half the squash with 1 tbsp oil, the salt and pepper 25 to 30 minutes.
- Keep the broth warm. Soften the shallot in 1 tbsp each butter and oil over medium heat, 2 to 3 minutes.
- Add the remaining squash and 1 cup broth. Cover and cook 8 to 10 minutes, mash, then add garlic 30 seconds.
- Toast the rice 2 minutes and stir in the wine. Add broth 1/2 cup at a time, 18 to 22 minutes.
- Off the heat, stir in Parmesan, 1 tbsp butter, nutmeg, salt and pepper, loosening with broth if stiff.
- Fry the sage in 2 tbsp foaming butter 30 to 60 seconds. Top with roasted squash, sage and sage butter.
Half of the squash cooks into the rice until it melts into the sauce, and the other half roasts for texture and caramelized edges on top. Sage leaves fried in brown butter finish it and make the whole plate smell like fall. It takes a little over an hour because of the roasting, but the result looks like a restaurant dish and serves four generously.
One thing to watch: cheese that clumps into strings. The Parmesan went in while the pot was still on a high burner. The fix is simple: take the pot off the heat, wait 30 seconds, then stir the cheese in with the butter.
How to use this list
Shop for the pantry pieces once and you can make most of this list without a special trip. Keep dry pasta in a few shapes, Arborio rice, canned tomatoes, canned pumpkin, a wedge of real Parmesan and a few boxes of low sodium broth on hand, and the fresh shopping shrinks to meat, mushrooms and dairy.
For the fast pastas, prep the aromatics while the water heats. Grated cheese, minced garlic and sliced mushrooms ready on the counter is the difference between 35 minutes and 55, and it keeps you from scorching garlic while you hunt for the cheese grater.
Baked pastas can be assembled up to a day ahead and refrigerated, then baked from cold with an extra 10 to 15 minutes. They also freeze well before or after baking, which is covered in detail in the fall freezer meal prep plan. Use foil pans if you plan to freeze so your baking dishes stay free.
Swaps are forgiving. Penne, rigatoni and ziti trade places freely, egg noodles work under either stroganoff, and any cream sauce here takes a cup of frozen peas or a few handfuls of spinach stirred in at the end. For sides, the fall side dish list has a simple salad and roasted vegetables that pair with all of these, and the two week fall dinner plan shows how to fit several of these pastas into a normal week.
Frequently asked questions
What is the fastest pasta dinner on this list?
Chicken Alfredo, garlic butter shrimp pasta and pumpkin pasta with sage all take about 35 minutes from start to finish. The shrimp pasta is the quickest to cook once the water boils, since the shrimp need only a few minutes.
Which of these pasta dinners are meatless?
Creamy mushroom stroganoff, lentil bolognese and stuffed shells are meatless as written. Pumpkin pasta, mushroom risotto and butternut squash risotto call for chicken or vegetable broth, so choose vegetable broth to keep them meatless.
Can I make baked ziti or lasagna ahead of time?
Yes. Assemble either one up to a day ahead, cover and refrigerate, then bake from cold and add 10 to 15 minutes to the baking time. Both also freeze well for up to three months, wrapped tightly.
Do I have to stir risotto the whole time?
No. Stir often enough to keep the rice from sticking and to feel when the liquid has been absorbed, usually every minute or so. Constant stirring is not needed, but warm broth added gradually is what gives risotto its creamy texture.
How do I keep cream sauces from breaking?
Keep the heat at a gentle simmer once dairy goes in and never let it boil hard. Add sour cream off the heat, grate Parmesan finely so it melts quickly, and thin the sauce with a splash of reserved pasta water if it gets too thick.
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