Looking to have a cozy night in and enjoy a comforting meal? Look no further! We’ve rounded up 10 mouth-watering pasta recipes that will tickle your taste buds and make your evening oh-so satisfying. From creamy carbonara to hearty lasagna, each dish is bursting with flavour and guaranteed to warm your heart. So grab a blanket, put on your favourite movie, and get ready to indulge in these delightful pasta creations that are perfect for a cozy night at home.

Creamy Garlic Parmesan Pasta

Ingredients

• 8 ounces of your choice of pasta
• 4 cloves of garlic, minced
• 2 tablespoons of butter
• 1 cup of heavy cream
• 1 cup of grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant and golden.
3. Slowly pour in the heavy cream and bring to a simmer. Let the cream reduce slightly for about 2 minutes.
4. Stir in the grated Parmesan cheese until smooth and well combined. Season with salt and pepper to taste.
5. Add the cooked pasta to the pan and toss until it is evenly coated with the creamy garlic Parmesan sauce.
6. Garnish with fresh parsley, if desired, and serve hot.

Tips for Variation

• For a protein-packed version, add cooked chicken or shrimp to the pasta during the last few minutes of cooking.
• For extra flavor, try adding roasted cherry tomatoes or sautéed mushrooms to the dish.
• For a touch of freshness, squeeze some lemon juice over the pasta before serving.

Spaghetti Carbonara

Ingredients

• 8 ounces of spaghetti
• 4 slices of bacon, diced
• 2 cloves of garlic, minced
• 2 large eggs
• 1 cup of grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan.
3. In the same skillet, add the minced garlic and sauté until golden and fragrant.
4. In a separate bowl, whisk together the eggs and grated Parmesan cheese until well combined.
5. Pour the egg and cheese mixture into the skillet with the garlic and bacon fat. Stir quickly to ensure the eggs do not scramble.
6. Add the cooked spaghetti to the skillet and toss until it is coated with the creamy carbonara sauce. The heat from the pasta will cook the eggs slightly, creating a creamy texture.
7. Season with salt and pepper to taste and garnish with fresh parsley, if desired.
8. Serve immediately.

Tips for Variation

• For a vegetarian option, substitute the bacon with sautéed mushrooms or diced zucchini.
• Spice it up by adding crushed red pepper flakes or a sprinkle of cayenne pepper for a touch of heat.
• For a more indulgent twist, drizzle truffle oil over the finished carbonara before serving.

Pesto Pasta with Sun-Dried Tomatoes and Roasted Pine Nuts

Ingredients

• 8 ounces of your choice of pasta
• 1/2 cup of store-bought pesto sauce
• 1/4 cup of sun-dried tomatoes, chopped
• 1/4 cup of roasted pine nuts
• Salt and pepper to taste
• Grated Parmesan cheese for topping (optional)
• Fresh basil leaves for garnish (optional)

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine the cooked pasta with the pesto sauce, sun-dried tomatoes, and roasted pine nuts. Toss until the pasta is evenly coated.
3. Season with salt and pepper to taste.
4. If desired, sprinkle grated Parmesan cheese over the top for an extra savory kick.
5. Garnish with fresh basil leaves for a pop of color and freshness.
6. Serve warm or at room temperature.

Tips for Variation

• Add grilled chicken or shrimp to make it a heartier meal.
• For extra depth of flavor, mix in some marinated artichoke hearts or kalamata olives.
• Substitute the roasted pine nuts with toasted walnuts or almonds for a different nutty twist.

One-Pot Chicken Alfredo Pasta

Ingredients

• 8 ounces of your choice of pasta
• 1 tablespoon of olive oil
• 1 pound of chicken breast, cut into bite-sized pieces
• 2 cloves of garlic, minced
• 2 cups of chicken broth
• 2 cups of milk
• 1 cup of grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. In a large pot or skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through. Remove the chicken from the pot and set aside.
2. In the same pot, add the minced garlic and sauté until fragrant.
3. Pour in the chicken broth and bring it to a boil. Add the pasta and cook according to package instructions until al dente.
4. Reduce the heat to medium-low and stir in the milk and grated Parmesan cheese. Cook for an additional 2-3 minutes, or until the sauce has thickened and the cheese has melted.
5. Return the cooked chicken to the pot and toss until it is evenly coated with the creamy Alfredo sauce.
6. Season with salt and pepper to taste. Sprinkle with fresh parsley, if desired, for an extra touch of freshness.
7. Serve hot.

Tips for Variation

• Add some vegetables, such as broccoli or peas, to make it a complete meal.
• For a smoky twist, sprinkle in some cooked, crumbled bacon or diced smoked sausage.
• If you prefer a vegetarian option, substitute the chicken with sautéed mushrooms or tofu.

Baked Ziti with Sausage and Ricotta

Ingredients

• 8 ounces of ziti pasta
• 1 pound of Italian sausage, casings removed
• 2 cloves of garlic, minced
• 1 can (28 ounces) of crushed tomatoes
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• 1 cup of ricotta cheese
• 1 cup of shredded mozzarella cheese
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the ziti pasta according to package instructions until slightly undercooked. Drain and set aside.
3. In a large skillet, cook the Italian sausage over medium heat until browned and cooked through. Remove from the skillet and set aside.
4. In the same skillet, sauté the minced garlic until fragrant.
5. Stir in the crushed tomatoes, dried oregano, salt, and pepper. Simmer for about 10 minutes, allowing the flavors to meld together.
6. In a large baking dish, combine the cooked ziti, Italian sausage, and tomato sauce. Mix well to ensure the pasta is coated with the sauce.
7. Dollop spoonfuls of ricotta cheese over the top of the pasta, followed by a sprinkling of shredded mozzarella cheese.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh basil leaves, if desired, before serving.

Tips for Variation

• Add some sautéed bell peppers and onions to the Italian sausage for added flavor and texture.
• For a vegetarian twist, replace the Italian sausage with crumbled tofu or your favorite meat substitute.
• Experiment with different types of cheese, such as provolone or fontina, to give the baked ziti a unique taste.

Creamy Mushroom and Spinach Pasta

Ingredients

• 8 ounces of your choice of pasta
• 2 tablespoons of butter
• 1 shallot, finely chopped
• 8 ounces of mushrooms, sliced
• 2 cloves of garlic, minced
• 2 cups of fresh spinach leaves
• 1 cup of heavy cream
• Salt and pepper to taste
• Grated Parmesan cheese for topping (optional)

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the shallot and sauté until translucent.
3. Add the sliced mushrooms to the skillet and cook until they have released their moisture and are golden brown.
4. Stir in the minced garlic and cook for an additional minute until fragrant.
5. Add the fresh spinach leaves to the skillet and cook until wilted.
6. Pour in the heavy cream and bring it to a simmer. Let the cream reduce slightly for about 2 minutes.
7. Add the cooked pasta to the skillet and toss until it is coated with the creamy mushroom and spinach sauce.
8. Season with salt and pepper to taste.
9. If desired, sprinkle grated Parmesan cheese over the top before serving for a cheesy finish.

Tips for Variation

• Enhance the flavor by adding cooked bacon or diced chicken to the dish.
• For a touch of freshness and acidity, squeeze some lemon juice over the pasta before serving.
• If you prefer a lighter option, substitute the heavy cream with half and half or a non-dairy alternative.

Lemon Garlic Shrimp Pasta

Ingredients

• 8 ounces of linguine or spaghetti
• 1 pound of shrimp, peeled and deveined
• 4 cloves of garlic, minced
• Zest and juice of 1 lemon
• 2 tablespoons of butter
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant.
3. Add the shrimp to the skillet and cook until pink and cooked through.
4. Stir in the lemon zest and juice, and season with salt and pepper to taste.
5. Add the cooked pasta to the skillet and toss until it is coated with the lemon garlic shrimp sauce.
6. Garnish with fresh parsley, if desired, for an extra burst of flavor and color.
7. Serve hot.

Tips for Variation

• For a spicy kick, add some crushed red pepper flakes or a dash of hot sauce to the dish.
• Mix in some chopped cherry tomatoes or roasted red peppers for added freshness and tang.
• Substitute the shrimp with cooked chicken or scallops for a different seafood variation.

Butternut Squash Ravioli

Ingredients

• 16 ounces of butternut squash ravioli
• 2 tablespoons of butter
• 1 shallot, finely chopped
• 2 cups of butternut squash, cubed
• 1 cup of vegetable or chicken broth
• 1/2 cup of heavy cream
• 1/4 cup of grated Parmesan cheese
• Salt and pepper to taste
• Fresh sage leaves for garnish (optional)

Instructions

1. Cook the butternut squash ravioli according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the finely chopped shallot and sauté until translucent.
3. Add the cubed butternut squash to the skillet and cook until tender.
4. Pour in the vegetable or chicken broth and bring it to a simmer. Let the broth reduce slightly for about 5 minutes.
5. Add the heavy cream to the skillet and stir until well combined with the broth and butternut squash.
6. Stir in the grated Parmesan cheese until smooth and creamy.
7. Season with salt and pepper to taste.
8. Add the cooked ravioli to the skillet and gently toss until it is coated with the creamy butternut squash sauce.
9. Garnish with fresh sage leaves, if desired, for a hint of aromatic flavor.
10. Serve warm.

Tips for Variation

• Add some sautéed mushrooms or spinach to the dish for added texture and nutrition.
• For a nutty finish, sprinkle toasted pine nuts or chopped walnuts over the top before serving.
• If you enjoy a touch of sweetness, drizzle some maple syrup or honey over the ravioli.

Cajun Chicken Pasta

Ingredients

• 8 ounces of linguine or fettuccine
• 2 chicken breasts, thinly sliced
• 2 tablespoons of Cajun seasoning
• 2 tablespoons of olive oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 cloves of garlic, minced
• 1 cup of heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a bowl, season the thinly sliced chicken breasts with the Cajun seasoning, ensuring that both sides are coated.
3. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook until they are browned and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the sliced bell peppers, onion, and minced garlic. Sauté until the vegetables are tender-crisp.
5. Pour in the heavy cream and bring it to a simmer. Let the cream reduce slightly for about 2 minutes.
6. Add the cooked pasta to the skillet and toss until it is coated with the creamy Cajun sauce.
7. Slice the cooked chicken breasts and add them back to the skillet. Toss until the chicken is evenly distributed throughout.
8. Season with salt and pepper to taste.
9. Garnish with fresh parsley, if desired, for a touch of freshness and color.
10. Serve hot.

Tips for Variation

• If you prefer a spicier flavor, increase the amount of Cajun seasoning or add some crushed red pepper flakes.
• Mix in some sliced mushrooms or diced tomatoes for added taste and texture.
• For a lighter option, use half-and-half or a non-dairy alternative in place of the heavy cream.

Classic Lasagna

Ingredients

• 12 lasagna noodles
• 1 pound of ground beef
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 can (28 ounces) of crushed tomatoes
• 1 can (6 ounces) of tomato paste
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• Salt and pepper to taste
• 2 cups of ricotta cheese
• 2 cups of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the ground beef over medium heat until browned. Add the diced onion and minced garlic, and sauté until the onion is translucent.
4. Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer for about 10 minutes, allowing the flavors to meld together.
5. In a baking dish, spread a layer of the meat sauce on the bottom. Top with a layer of lasagna noodles, followed by a layer of ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese. Repeat the layers until all the ingredients are used, ending with a layer of cheese on top.
6. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Let the lasagna cool for a few minutes before serving. Garnish with fresh basil leaves, if desired, for a burst of freshness and aroma.

Tips for Variation

• Add some sautéed spinach or mushrooms to the meat sauce for added nutrition and taste.
• For a milder flavor, substitute ground beef with ground turkey or a meatless alternative.
• Experiment with different types of cheese, such as provolone or fontina, for a unique twist on the classic lasagna.