11 Pasta Night Recipes That Will Make Your Kitchen Feel Like a Little Italian Restaurant

Is there any night of the week that makes people happier than pasta night? The smell of garlic, a pot of bubbling sauce and everyone gathered around the table is pure joy. These recipes are the big, cozy, crowd pleasing dishes that turn an ordinary evening into a little celebration, from layered lasagna to creamy alfredo and baked ziti. Short on time? Our 30 minute pasta dinners have you covered. Light a candle, pour a drink and let pasta night begin..

Pasta Night Starts With Spicy Tomato Spaghetti

Start your pasta night with a bowl of spaghetti arrabbiata, the spicy cousin of classic tomato pasta. The sauce is just good tomatoes, lots of garlic and red chili flakes simmered in olive oil, so it is ready by the time the pasta is done. A snowfall of parmesan and fresh basil on top makes it look like it came from a trattoria. Simple, fiery and always a hit.

You will need: 1 pound spaghetti, 1/4 cup olive oil, 5 garlic cloves (sliced), 1 teaspoon red chili flakes, 1 can (28 oz) whole San Marzano tomatoes (crushed by hand), 1 teaspoon salt, fresh basil, grated parmesan.

How to make it: Boil the spaghetti in salted water. Warm the oil in a big pan and gently cook the garlic and chili flakes for 2 minutes. Add the tomatoes and salt and simmer for 15 minutes. Toss in the drained pasta with a splash of pasta water. Serve with parmesan and basil.

Pasta Night Hero: Classic Meat Lasagna

If pasta night had a king, it would be lasagna. Layers of tender noodles, rich meat sauce, creamy ricotta and melted mozzarella bake into one bubbling masterpiece. It takes some time, but it feeds a crowd and tastes even better the next day. Let it rest before slicing so you get those perfect tall layers. Do you prefer corner pieces or the soft middle?

You will need: 1 pound ground beef, 1/2 pound Italian sausage, 1 onion, 3 garlic cloves, 1 jar (24 oz) marinara, 1 can (15 oz) crushed tomatoes, 12 lasagna noodles, 15 oz ricotta, 1 egg, 1/2 cup parmesan, 3 cups shredded mozzarella, 1 teaspoon Italian seasoning.

How to make it: Brown the beef, sausage, onion and garlic and drain. Add the marinara, tomatoes and seasoning and simmer 15 minutes. Boil the noodles. Mix the ricotta, egg and parmesan. Layer sauce, noodles, ricotta and mozzarella three times in a 9×13 dish. Cover and bake at 375 F for 25 minutes, uncover and bake 20 more.

Golden Baked Mac and Cheese

Baked mac and cheese is the side dish that steals the show. Elbow noodles are folded into a silky three cheese sauce, then topped with buttery crumbs and baked until golden and crisp on top. Creamy inside, crunchy outside, totally irresistible. Quick poll: A) breadcrumb top, B) extra cheese top, C) crushed crackers, D) no topping at all?

You will need: 1 pound elbow macaroni, 4 tablespoons butter, 1/4 cup flour, 3 cups whole milk, 2 cups sharp cheddar, 1 cup gruyere, 1/2 cup parmesan, 1 teaspoon mustard powder, salt, pepper. Topping: 1 cup panko and 2 tablespoons melted butter.

How to make it: Cook the macaroni 2 minutes less than the package says. Melt the butter, whisk in the flour, then slowly whisk in the milk until thick. Stir in the cheeses and mustard until smooth. Fold in the noodles and pour into a baking dish. Top with buttered panko and bake at 375 F for 25 minutes.

Creamy Beef Stroganoff Over Egg Noodles

Beef stroganoff is the cozy hug of the noodle world. Tender strips of beef and golden mushrooms simmer in a tangy sour cream sauce, then get spooned over buttery egg noodles. It comes together in about 30 minutes, yet it tastes like you worked on it all afternoon. It is a perfect pick for a chilly pasta night.

You will need: 1 pound sirloin steak (thinly sliced), 2 tablespoons butter, 1 onion, 8 oz mushrooms (sliced), 2 garlic cloves, 2 tablespoons flour, 1 1/2 cups beef broth, 1 tablespoon Worcestershire sauce, 3/4 cup sour cream, 12 oz egg noodles, parsley.

How to make it: Sear the beef in hot butter for 1 minute per side and set aside. Cook the onion and mushrooms for 6 minutes, then the garlic. Stir in the flour, then the broth and Worcestershire, and simmer until thick. Lower the heat, stir in the sour cream and beef. Serve over cooked noodles with parsley.

Bucatini all Amatriciana

This Roman classic proves that a few great ingredients are all you need. Crispy cured pork, tomatoes, a pinch of chili and sharp pecorino cheese cling to thick bucatini noodles with a little hole in the middle. It is salty, savory and a little spicy. Have you ever tried a pasta with a hole in it? It holds the sauce like magic.

You will need: 1 pound bucatini or spaghetti, 6 oz guanciale or pancetta (cut in strips), 1/2 teaspoon chili flakes, 1/4 cup dry white wine (optional), 1 can (28 oz) crushed tomatoes, 3/4 cup grated pecorino romano, salt and pepper.

How to make it: Cook the pork in a dry pan until crisp and the fat melts. Add the chili and wine and let it bubble for a minute. Add the tomatoes and simmer for 12 minutes. Cook the bucatini until al dente, toss into the sauce with a splash of pasta water, and finish with pecorino.

Cheese Ravioli in Creamy Tomato Sauce

Store bought ravioli can become a restaurant worthy dinner in 15 minutes. The trick is a quick creamy tomato sauce with garlic and parmesan that coats every pillow of pasta. Kids love it, adults love it, and nobody needs to know how easy it was. Add spinach or cooked sausage to make it even heartier.

You will need: 1 package (20 oz) cheese ravioli, 1 tablespoon olive oil, 2 garlic cloves, 1 can (14 oz) crushed tomatoes, 1/2 cup heavy cream, 1/3 cup parmesan, 1/2 teaspoon Italian seasoning, salt, fresh basil.

How to make it: Boil the ravioli according to the package. Warm the oil and cook the garlic for 1 minute. Add the tomatoes and seasoning and simmer for 5 minutes. Stir in the cream and parmesan. Gently fold in the drained ravioli and top with basil.

Pasta Night Favorite: Real Fettuccine Alfredo

Forget the jar. Real alfredo sauce needs only butter, cream and good parmesan, and it takes about 10 minutes. The sauce is silky and rich and clings to wide ribbons of fettuccine. Add grilled chicken or broccoli if you want to make it a full meal. Be honest, can you stop at one plate of this?

You will need: 1 pound fettuccine, 4 tablespoons butter, 2 garlic cloves (minced), 1 1/2 cups heavy cream, 1 1/2 cups freshly grated parmesan, salt, black pepper, pinch of nutmeg, parsley.

How to make it: Cook the fettuccine in salted water. Melt the butter and cook the garlic for 1 minute. Add the cream and simmer for 4 minutes. Lower the heat and whisk in the parmesan until smooth. Toss with the drained pasta, adding a splash of pasta water if needed. Season and serve right away.

Cheesy Skillet Baked Ziti

Baked ziti is lasagna without the fuss. Tube pasta is mixed with marinara, ricotta and spinach, topped with plenty of mozzarella and baked until bubbly. Making it in an oven safe skillet means fewer dishes, which is always a win. It is also a great make ahead meal for busy families or to bring to a friend.

You will need: 1 pound ziti or penne, 1 jar (24 oz) marinara, 1 cup ricotta, 2 cups baby spinach, 2 garlic cloves, 1 teaspoon Italian seasoning, 2 cups shredded mozzarella, 1/2 cup parmesan, salt and pepper.

How to make it: Cook the pasta 2 minutes short of al dente. In a large oven safe skillet, warm the marinara with the garlic and seasoning. Stir in the spinach until wilted. Add the pasta and dollops of ricotta and mix gently. Top with mozzarella and parmesan and bake at 400 F for 15 to 20 minutes.

Penne alla Vodka

This rosy pink sauce became famous in the 1980s and never went out of style. Tomato paste is cooked until deep red, then a splash of vodka and cream turn it smooth and silky. The vodka cooks off and simply brings out the tomato flavor. Quick poll: A) penne, B) rigatoni, C) shells, D) whatever is in the pantry?

You will need: 1 pound penne, 2 tablespoons butter, 1 shallot (minced), 2 garlic cloves, 1/3 cup tomato paste, 1/4 cup vodka, 3/4 cup heavy cream, 1/2 cup parmesan, 1/2 teaspoon chili flakes, salt, basil.

How to make it: Cook the penne. Melt the butter and cook the shallot and garlic for 2 minutes. Add the tomato paste and chili and stir for 3 minutes until darker. Pour in the vodka and let it bubble 1 minute. Stir in the cream and parmesan, then toss with the pasta and a splash of pasta water.

Pasta Night With a Kick: Cajun Chicken Penne

Want to spice up pasta night? This creamy Cajun pasta brings bold Louisiana flavor with smoky paprika, garlic and a gentle cayenne heat. Juicy chicken and colorful peppers make it a full meal in one pan. It is ready in about 30 minutes and always gets compliments. How spicy do you like it: mild, medium or hot?

You will need: 12 oz penne, 1 pound chicken breast (sliced), 2 tablespoons Cajun seasoning, 2 tablespoons olive oil, 1 red bell pepper, 1 green bell pepper, 3 garlic cloves, 1 cup chicken broth, 1 cup heavy cream, 1/2 cup parmesan, green onions.

How to make it: Cook the penne. Toss the chicken with half the Cajun seasoning and sear in oil until cooked, then remove. Cook the peppers and garlic for 4 minutes. Add the broth, cream and remaining seasoning and simmer 5 minutes. Stir in the parmesan, chicken and pasta. Top with green onions.

Linguine With Clams

End the night by the sea with linguine and clams. Fresh clams open up in a garlicky white wine broth that becomes the sauce, and the pasta soaks up all that briny flavor. It looks fancy, but it is ready in about 25 minutes. Which of these dishes will you make for your next pasta night? Tell us your pick.

You will need: 1 pound linguine, 2 pounds small clams (scrubbed), 1/4 cup olive oil, 5 garlic cloves (sliced), 1/2 teaspoon chili flakes, 3/4 cup dry white wine, 2 tablespoons butter, 1/2 cup chopped parsley, lemon.

How to make it: Cook the linguine. Warm the oil and cook the garlic and chili for 1 minute. Add the wine and clams, cover and cook 5 to 7 minutes until they open (throw away any that stay closed). Add the butter, parsley and drained pasta and toss for 1 minute. Finish with lemon.