10 Mouth Watering Pasta Recipes You Should Try

This article was originally published on BLAC Detroit.

There’s nothing better than a hearty bowl of pasta when you’re feeling the seasonal blues. 

With our pasta lovers in mind, we’ve cooked up 10 delicious pasta recipes that will make you want to cozy up on the couch with a glass of your favorite wine. And yes, this list contains keto-friendly recipes. 

Butternut Squash Pasta

Prep and Cook Time: 1 hour 10 minutes

Servings: 4

Ingredients:

• 2 cups butternut squash
• 1 tablespoon olive oil
• salt and pepper
• ½ pound sausage 
• 1 tablespoon olive oil
• 1 tablespoon olive oil
• 4 garlic cloves (minced)
• 6 oz spinach
• 1 cup heavy cream
• ⅓ cup Parmesan cheese (shredded)
• ¼ teaspoon salt
• 8 oz farfelle (for a keto-friendly option, substitute for low carb pasta)

For the Squash:

• Preheat the oven to 400 F.
• Combine butternut squash with 1 or 2 tablespoons of olive oil, salt, and pepper in a large bowl. Toss together.
• Then, spread the squash on a parchment paper-lined baking sheet in a single layer. Make sure the butternut squash is not overcrowded.  This way the air can circulate around the squash in the oven and the squash roasts properly instead of steaming. Roasted this way, without overcrowding, will give squash a slightly crunchy texture on the outside. This will ensure that the squash is roasted and not steamed.
• Roast the squash in the preheated oven at 400 F for 30 minutes.

For the Cream Sauce:

While the butternut squash is being roasted, prepare the cream sauce.

• In a large skillet, heat 1 tablespoon of olive oil together with 4 minced garlic cloves and 6 oz of spinach.  Cook on medium heat for about 5 to 7 minutes, until the spinach starts to wilt.
• Add heavy cream.  Bring to a boil and immediately reduce to a low or medium boil.
• Add shredded Parmesan cheese while the sauce simmers, constantly stirring.
• Season with salt to taste, about ¼ teaspoon of salt.  

For the Sausage:

• In a medium skillet, heat 1 tablespoon of olive oil on medium heat. Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through. 
• Remove from heat and set aside.

Assemble:

• Add drained cooked pasta and cooked sausage to the creamy spinach sauce in the skillet. Stir. Season with salt and pepper.
• Top with roasted butternut squash.  Stir it in, or leave butternut squash on top.

Chicken Bacon Ranch Pasta 

Prep and Cook Time: 30 minutes

Servings: 4

Ingredients:

• 2 Tablespoons all-purpose flour
• 3/4 cup heaving whipping cream
• 1/2 cup milk 
• 3/4 cup salted butter
• 1 block (8 ounces) cream cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1 pound penne pasta (or low carb pasta for a keto option)
• 1/2 pound cooked chicken breast, chopped 
• 1/2 cup prepared ranch dressing
• 6 sliced cooked bacon, chopped
• 1 cup freshly grated Mozzarella cheese
• freshly chopped Parsley (optional)

Directions:

• Boil a salted pot of water and cook the pasta al dente according to package directions. If you haven’t had time to let the cream cheese soften on the counter prior to starting the recipe, microwave it for 20-30 seconds or until it’s very soft.
• Meanwhile, cut the bacon into small pieces and cook it over medium-high heat until crispy. Once it’s done, spoon the bacon onto a paper towel lined plate. Leave the bacon fat in the pan.
• While the bacon is cooking, cut the chicken in half lengthwise so you’ve got 4 thinner pieces. Season the chicken with the garlic powder and some salt & pepper.
• Add the chicken to the skillet and cook it in the remaining bacon grease for 5-6 minutes/side or until golden and cooked through. Transfer cooked chicken to a plate and keep warm (cover loosely with foil).
• Add the chicken broth, cream cheese, and ranch seasoning to the skillet. Cook for about 5 minutes, stirring until the cream cheese has melted in and the sauce thickens up a bit. 
• Meanwhile, cut the cooked chicken into strips.
• Toss the drained pasta with the sauce (stir in some bacon and reserve some for topping each bowl if you want). Top each bowl with the cooked chicken and some freshly grated parmesan if desired.

Buffalo Chicken Pasta 

Prep and Cook Time: 1 hour

Servings: 6

Ingredients:

• 1 ½ cups shredded rotisserie chicken approximately ¾ pound
• ¼ cup buffalo sauce plus more for topping
• 2 tablespoons ranch dressing or blue cheese dressing
• 8 ounces cavatappi (low carb pasta is a great substitute for a keto option)
• ¼ cup butter
• 3 tablespoons all-purpose flour see Notes
• 2 cups milk 
• ¼ teaspoon dried mustard
• ¼ teaspoon garlic powder
• ⅓ teaspoon salt
• ¾ cup shredded cheddar cheese plus more for topping
• ¾ cup shredded mozzarella plus more for topping
• ranch or blue cheese dressing optional, for topping
• chives optional, for garnish

Directions:

• Preheat the oven to 350° Fahrenheit. Grease a baking dish with cooking spray and set aside. In a small bowl, mix together shredded chicken, buffalo sauce, and ranch dressing. Set aside.
• Cook pasta according to package instructions until just al dente. Drain water but do not rinse pasta.
• In a large skillet, melt butter over medium heat. Whisk in flour, stirring constantly until roux becomes light brown.
• Reduce heat to low. Gradually whisk in milk, then let mixture simmer for 3 to 5 minutes, stirring frequently.
• Remove skillet from heat. Whisk in dried mustard, garlic powder, salt, shredded cheddar, and shredded cheese. Stir until cheese is completely melted, then return skillet to heat.
• Add al dente pasta and shredded chicken to cheese sauce, stirring until well distributed. Transfer mixture to a greased baking dish and top with additional cheese if desired.
• Bake buffalo chicken mac and cheese for 20 to 25 minutes, or until cheese is bubbly and lightly browned. Remove from the oven, top with a drizzle of buffalo sauce, ranch or blue cheese dressing, and chives. Serve warm.

Creamy Tuscan Zucchini Pasta (Keto Friendly)

Prep and Cook Time: 30 minutes

Servings: 4

Ingredients:

• 1 package Kielbassa Roasted Garlic sausage (cut into rounds)
• 2 tablespoons olive oil
• 3 garlic cloves minced
• 1 cup heavy cream
• 1/4 cup chicken broth
• 1 teaspoon Italian seasoning
• ½ cup parmesan cheese
• 1 cup spinach chopped
• ½ cup sun-dried tomatoes
• Salt and pepper to taste
• 12 ounces zucchini noodles
• Fresh basil for topping

Directions:

• Heat the olive oil over medium heat in a large (10-12”) cast-iron skillet. Once hot add in the sliced Kielbasa and cook 2-3 minutes per side until browned. Remove and set aside.
• Add the garlic to the pan and cook, stirring, for 30 seconds until fragrant.
• Add the heavy cream, chicken broth, Italian seasoning, and parmesan cheese to the skillet. Increase the heat to medium-high and whisk until the sauce starts to bubble and thicken.
• Add in the spinach and sun-dried tomatoes. Bring to a simmer until the spinach is wilted. Add the sausage back to the skillet and add in the zucchini noodles. Cook 2-3 minutes until hot. Season with salt and pepper to taste and serve.

Pumpkin Stuffed Shells (Vegetarian Friendly)

Prep and Cook Time: 50 minutes

Servings: 6 to 8

Ingredients:

• 12 ounces jumbo shells
• 28 oz marinara sauce
•  5 oz baby spinach 
• 1 cup ricotta cheese
• 1 cup mozzarella cheese
• 15 oz can pumpkin puree
• 1 teaspoon chili powder
• ¼ teaspoon ground nutmeg
• 1 ½ tablespoon finely chopped sage
• 1 ½ teaspoon kosher salt
• 1 egg
• 2/3 cup shredded Pecorino or Parmesan cheese, for garnish

Directions:

• Preheat the oven to 375F.
• Bring a large pot of well-salted water to a boil. Boil the shells until al dente, according to the package instructions.
• Make the Homemade Spaghetti Sauce or Homemade Easy Pizza Sauce.
• When the pasta is done, you’ll use the boiling pasta water to wilt the spinach. To prepare, place the spinach leaves in the colander. Once the pasta is al dente, remove from the heat and pour over enough boiling water to fully wilt it. Place the pot back on the stove and use a spoon to remove the hot greens to a bowl, then drain the pasta into the colander. Return the pasta to the pan with a drizzle of olive oil to prevent sticking. Squeeze out all the water from the greens using a paper towel, then chop it roughly.
• To make the filling, combine the chopped spinach with the ricotta, Mozzarella, pumpkin puree, chili powder, nutmeg, sage, salt, and several grinds of black pepper in a medium bowl. Taste, and adjust seasonings as desired. Then stir in the egg.
• Spread some tomato sauce across the bottom of a 9 x 13 and 9 x 9 pans. Fill each shell with the filling, then arrange them in a single layer in the pan: 24 shells in the 9 x 13 and 15 in the 9 x 9.
• Top each pan with shredded Pecorino or Parmesan cheese. Bake for about 20 minutes, until the cheese is melted and the filling is warm.

Tomato Spinach Shrimp Pasta 

Prep and Cook Time: 30 minutes

Servings: 4

Ingredients:

• 2 tablespoons olive oil
• 8 oz  medium shrimp, peeled and deveined
• 1/4 teaspoon red pepper flakes
• 1 teaspoon smoked paprika or more, to taste
• Kosher salt and freshly ground black pepper, to taste
• 1 teaspoon Italian seasoning
• 4 Roma tomatoes, chopped
• 1/4 cup fresh basil leaves, chopped
• 6 oz fresh spinach
• 3 cloves garlic, minced
• 8 oz penne or spaghetti (substitute a low carb pasta for a keto option)
• 2 tablespoons olive oil, optional

Directions:

• Add 2 tablespoons of olive oil to a large skillet, on medium-low heat. Add shrimp, red pepper flakes, paprika, Italian seasoning and salt in the skillet and cook on medium heat until shrimp is cooked through – about 5 minutes. Remove grilled shrimp from the skillet and set aside.
• In the same skillet, add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic. Cook on medium heat about 3- 5 minutes until spinach wilts just a little and tomatoes release some of their juice. Remove from heat and adjust seasoning, if needed. Cover with a lid and keep off heat. 
• Cook pasta according to package instructions, until al dente. Drain pasta and add to the skillet with the tomatoes and spinach. Reheat on low heat, mix everything well, adjust seasoning with salt and pepper. Remove from heat.
• Once pasta and veggies are off heat, add grilled shrimp back and drizzle with good quality olive oil just before serving, for an extra taste. Serve the shrimp pasta immediately, enjoy!

Sausage Tortellini Alfredo

Prep and Cook Time: 25 minutes

Servings: 4

Ingredients:

•  (9-ounce) package refrigerated three cheese tortellini
• 1lb 3oz package brats 
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 tbsp all-purpose flour
• 1 cup milk
• 1/2 cup heavy whipping cream
• 2 ounces cream cheese, cubed
• 1/4 cup grated parmesan cheese
• salt and pepper, to taste

Directions:

• In a large pot of boiling water, cook the tortellini according to package instructions, then drain and set aside.
• In a large saucepan, cook the brats until cooked through. Remove from pan, slice and set aside.
• Leave the juices from cooking the sausage in the pan, then add the butter and allow it to melt.
• Add the garlic and red pepper flakes and cook, stirring regularly, for about 1 minute.
• Add the flour and whisk until lightly browned, about one minute.
• Gradually add the milk and heavy whipping cream, whisking constantly, until slightly thickened, about 2-3 minutes.
• Stir in the cheese until melted. If you find the sauce is a little thick, you can always add a touch more milk.
• Stir in the sausage and pasta and add salt and pepper to taste. Serve immediately.

Cauliflower Mac & Cheese (Keto Friendly)

Prep and Cook Time: 40 minutes

Servings: 6

Ingredients:

• 1 large head cauliflower, cut into small florets
• 1 cup heavy cream
• 1 cup + 2 tbsp shredded Cheddar
• 1/3 cup grated Parmesan
• 1/2 tsp mustard powder
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 tsp salt

Directions:

• To start, you’ll want to wash your cauliflower, and prep it by cutting it into bite-size pieces.
• Preheat the oven to 375ºF and coat a casserole dish with non-stick spray.
• Bring a pot of salted water to boil, and cook cauliflower pieces for 5 minutes, until just tender. Remove from heat and drain well. Set aside.
• In a small saucepan over medium heat, heat heavy cream to a bare simmer. Reduce the heat to low, and add 1 cup cheddar, parmesan, mustard, garlic, and pepper. Stir well, until smooth. Taste for seasoning, and add salt to taste.
• Add cooked cauliflower to the cheese mixture and stir to coat. Pour into the baking dish and top with reserved cheddar cheese.
• Bake for 20 minutes until the top is golden brown and bubbly.

Baked Feta Pasta 

Prep and Cook Time: 32 minutes

Servings: 4

Ingredients:

• 14 oz short pasta (use low carb pasta for a keto option)
• 17 oz mixed mushrooms 
• 1 red onion
• 6 garlic cloves
•  block of feta cheese
• ¼ cup extra virgin olive oil (with some extra)
• 1 pinch dried oregano
• 3 oz baby spinach
• 4 sprigs of thyme
• 1 handful toasted pine nuts
• Squeeze of lemon (optional)

Directions:

• Preheat the oven to 400°F
• Slice mushrooms and onion and place into an oven dish
• Add garlic cloves whole in their skin along with the fresh thyme leaves
• Drizzle over the olive oil and give a quick mix and massage with your hands so everything is nicely coated
• Add the block of feta in the middle of the dish and place all the mushroom mixture around it evenly
• Season the feta with oregano and a drizzle of olive oil
• Bake in the oven for 25 minutes until mushrooms are nicely golden and feta has softened
• When mushrooms have 10 minutes left on the cooking time, start to cook the pasta in heavily salted water. As always, don’t forget to save some pasta water on the side
• Remove the oven dish and gently peel garlic cloves from their skin. Using a fork, mash the garlic cloves in the same oven tray
• Give it all a mix together breaking up the feta cheese with a spoon
• First add the spinach then top with the cooked pasta with a good splash of pasta water. Mix together quickly to create a beautiful creamy sauce. If it’s too thick, add more pasta water
• Add pine nuts right before serving so they keep their crunch 

Three Cheese Rigatoni

Prep and Cook Time: 30 minutes

Servings: 6

Ingredients:

• 1 lb Italian sausage
• 2 cups Baby spinach
• 3 Cloves Garlic
• 1 tsp Garlic powder
• 2 tsp Parsley, fresh
• 1 tsp Dijon mustard
• 1/2 tsp Hot sauce
• 1 16 Ounce Box Rigatoni (substitute with low carb pasta for a keto option)
• 1/2 cup Flour
• 2 tsp Italian seasoning
• 1/4 tsp Red pepper flakes
• 1 Pinch Salt
• 1 Salt & pepper
• 2 tsp Olive oil
• 1 cup Panko breadcrumbs
• 5/8 cup Butter
• 1 cup Fontina cheese
• 1 cup Gruyere cheese
• 3 cups Milk
• 1 cup Parmesan cheese

Directions:

• Cook your sausage! Once the sausage is cooked through, pour it out onto a paper towel lined plate, and wipe your skillet of extra grease
• Now, in the same pan you will melt your butter over medium heat.  Add in 3 cloves of minced garlic and stir it around for just 1 minute until the garlic is fragrant, then, whisk in the flour.  Whisk the flour constantly for just 1-2 minutes so that the “floury” taste can cook out.
• Gradually pour in the milk.  I do this about ½-1 cup at a time.  Just keep whisking the whole time so that you end up with a smooth sauce.
• Add in your cheeses!  For this recipe we use a mix of Fontina, Gruyere, and Parmesan.  It’s best to add the cheeses in 2-3 handfuls while you stir to make sure your sauce stays smooth.
• Stir in the spinach.  The cheese sauce will be hot enough that the spinach will wilt down in just a couple of minutes.
• Stir in your cooked Italian Sausage.  At this point it should still be plenty hot, but check it and if you think it has cooled off too much, you can place it over low heat while stirring for a couple of minutes.
• Pour the cheese sauce over the pasta in a large pot or bowl and stir everything around really well!