Pasta Salad Recipes

I love a good pasta salad… and I love the never-ending mix-and-match options available. Tender pasta, some veggies, a protein, and an incredible dressing. That’s all there is to it!

There’s inspiration to be found just about anywhere, not just at the deli counter. Buffalo chicken, steak fajitas, Asian noodles, and fast food favorites. So many flavors to choose from.

We’re sharing 40 of our best pasta salad recipes ever, plus tips for balancing textures and flavors or planning for a crowd. 

They’re grouped by ingredient or inspiration, so it’s easy to find just what you’re looking for. Or maybe a few things you hadn’t thought of!

What Makes a Good Pasta Salad?

The best pasta salad recipes start with perfectly cooked pasta. Aim for al dente, meaning with a slight bite, and rinse with cold water immediately after draining to stop it from cooking further.

Pasta will soften a bit more as it absorbs some of the dressing, resulting in the perfect texture when it’s time to eat.

Balance is also key… both in flavor and in what ends up on your fork! 

Use the pasta size and shape as your guide for chopping meats and veggies so you get a little bit of everything in every bite.

Make sure there’s a mixture of flavors and textures going on too. Pasta salad recipes shouldn’t lean too savory or too sweet. And if it tastes like something is missing, that something is probably acid (citrus juice or vinegar) or salt.

Tips for the Best Ever Pasta Salad Recipes

• Assemble ahead of time. The flavor is even better when it’s had time to chill in the fridge.
  
• Hold off on delicate ingredients. Greens wilt over time, and some produce (avocados and apples) will brown quickly. Add these just before serving.
  
• Reserve some of the dressing. Add it just before serving for a quick refresh.
  
• Scale up for crowds. Aim for ½-¾ cup per person as a side, or up to 1 ½ cups as a main dish.
  
• Keep it cool. If transporting, use an insulated bag with ice packs. Doesn’t hurt to keep the bowl over ice for serving, either!

CLASSIC PASTA SALAD RECIPES

These are the potluck favorites. The ones that get requested over and over again… and disappear the fastest from the table.

• Southern Macaroni Salad
  Just like mom used to make! Creamy, crunchy, and just right for a BBQ side dish.
  
• Classic Tuna Pasta Salad
  Another creamy favorite, improved with a lemon and dill dressing with plenty of zip.
  
• Pesto Pasta Salad with Chicken
  Summertime in a bowl. Juicy tomato, creamy mozzarella, tender chicken, and crunchy pine nuts tied together with basil pesto.
  
• Creamy Pasta Salad with Peas and Onions
  An easy 20 minute side dish smothered in an incredible lemon chive dressing.
  
• Patriotic Tri Color Pasta Salad
  A 4th of July classic with pepperoni, olives, tomatoes, and cheese. Skip the dye to enjoy it all summer long.
  

SANDWICH INSPIRED FLAVORS

All the best sandwich fillings transformed into easy pasta salad recipes. Less assembly, not as heavy, and a great way to stretch ingredients too.

• BLT Pasta Salad with Creamy Dressing
  Crispy bacon, crunchy lettuce, and juicy tomatoes meet a tangy, creamy dressing and tender pasta.
  
• Po’Boy Shrimp Pasta Salad
  A little bit spicy and a whole lot juicy, with tender shrimp and tortellini in a fabulous remoulade dressing.
  
• Big Mac Pasta Salad
  Transform the popular fast-food hamburger into a hearty pasta salad, complete with a heavy dose of homemade Big Mac Sauce.
  
• Rotini Pasta Salad with Avocado
  Everything you love about a Bacon Avocado Club mixed with tender tri-color rotini and Italian dressing.
  
• Cuban Sandwich Pasta Salad
  Meat, veggies, a Mojo dressing, and plenty of cheese. A summertime staple that disappears fast!
  

MEDITERRANEAN PASTA SALADS

If there’s a way to add Italian (hello!) or Greek flavors to a meal, I’m going to find it. Tangy, bright, and always cheesy.

• Tuscan Tortellini Pasta Salad Recipe
  Packed with Italian flavor and cheese-stuffed pasta, tossed with a tangy white wine vinaigrette.
  
• Best Greek Tortellini Pasta Salad Recipe
  This one’s got tons of veggies, Kalamata olives, and feta cheese. Hearty but refreshing.
  
• Easy Greek Spaghetti Pasta Salad
  A lighter take on traditional spaghetti with a bright red wine vinaigrette and plenty of feta.
  
• Best Ever Antipasto Pasta Salad
  3 types of meat, salty cheese and olives, artichoke hearts, tomatoes, red onion… this one’s got everything!
  
• Mediterranean Style Orzo Pasta Salad
  One of the best pasta salad recipes for potlucks and cookouts. Even better than the Costco original.
  
• Orecchiette Pasta Salad
  Featuring juicy tomatoes, crisp bell peppers, tangy feta, briny olives, and fresh basil. It’s a Mediterranean-inspired delight.
  
• Italian Balsamic Pasta Salad
  A medley of herb-marinated tomatoes meets salami, olives, and cheese with rich, balsamic flavor.
  

TEX-MEX

Craving a little kick? These are the best ever pasta salad recipes to meet the moment. Deeply savory, packed with veggies, and enough heat to keep things interesting.

• Mexican Pasta Salad with Flank Steak
  Fajita steak and veggies paired with cucumber, tomatoes, and pickled jalapeños in a cilantro lime dressing.
  
• Best Ever Taco Pasta Salad
  Classic taco fillings like ground beef, cheese, and avocado meet cheesy Doritos and a tangy Catalina dressing.
  
• Mexican Street Corn Pasta Salad
  If you’re a fan of elotes and esquites, this pasta salad takes street corn to the next level. The perfect cookout side dish.
  
• Southwest Pasta Salad Recipe
  Made with char-grilled corn, black beans, avocado, and cheese with a smoky chipotle ranch dressing.
  
• Best Loaded Cowboy Pasta Salad Recipe
  An extra hearty side or main with a creamy dressing that has just enough bite. Packed with ground beef, bacon, beans, and veggies.
  

VEGETARIAN PASTA SALADS

If you’re tired of the same ol’ deli-counter mix-ins or simply want a meat-free meal, these pasta salad recipes will fit the bill. 

• Hawaiian Macaroni Salad
  A staple on Hawaiian lunch plates, this tangy and creamy mac salad has plenty of crunch.
  
• Creamy Cold Tortellini Pasta Salad
  Instead of the usual coleslaw, pair tender tortellini with a rainbow of fresh veggies and a simple creamy dressing.
  
• Dill Pickle Pasta Salad
  Tangy and creamy with a satisfying crunch. Perfect with burgers and BBQ favorites.
  
• Pasta Salad with Feta Cheese and Tomatoes
  Kalamata olives plus sundried and grape tomatoes paired with salty, tangy cheese. All in an easy, red wine vinaigrette!
  
• Grilled Summer Vegetable Pasta Salad
  Eggplant, zucchini, bell pepper, and tomatoes grilled until caramelized, tossed with tender pasta, and topped with plenty of Parmesan cheese.
  
• Easy Asian Noodle Salad Recipe
  This one’s especially good with salmon or grilled steak. Colorful veggies meet peanuts, cilantro, and spaghetti soaked in an Asian-inspired dressing.
  

BACON-LOADED

Salty, crispy, savory bacon bits put any dish over the top. They pair well with veggies, chicken, cheese, and even seafood!

• Bacon Avocado Pasta Salad
  Just 5 ingredients in this dish, plus 5 more for the dressing. Simple, savory, delish.
  
• Chicken Bacon Ranch Pasta Salad
  One of our favorite pasta salad recipes for summer and easy to customize with different veggies.
  
• Bacon Ranch Pasta Salad Recipe with Tortellini
  A classic flavor combo made even heartier with crunchy vegetables and cheese-stuffed pasta.
  
• Broccoli Pasta Salad Recipe with Bacon and Cheddar
  The star of the barbecue with a creamy Dijon-mayo dressing soaked into every bite.
  
• Bacon Shrimp Pasta Salad
  A seafood twist on the classic macaroni salad, made with bowtie pasta and a tangy homemade dressing.
  

MORE EASY PASTA SALAD RECIPES

A few more of our favorites, from bright and herbaceous to savory, game day flavors.

• Ultimate Green Goddess Pasta Salad
  All the flavor of the Panera salad, but with shells instead of lettuce. Enjoy it as a side or add rotisserie chicken to make it a meal.
  
• Copycat Costco Tortellini Pasta Salad
  Packed with fresh and flavorful ingredients like cheese tortellini, juicy tomatoes, briny olives, spicy salami, and creamy mozzarella pearls.
  
• Buffalo Chicken Pasta Salad
  A rigatoni pasta salad with all the tongue-tingling flavor of your favorite wings.
  
• Cobb Pasta Salad
  Loaded with a hearty mix of chicken, bacon, and hard boiled eggs. Toss with ranch or blue cheese dressing… it’s up to you!
  
• Easy Pizza Pasta Salad Recipe with Tortellini
  A blend of your favorite pizza toppings and cheesy pasta in a zesty, tangy dressing.
  
• Cheesy Caprese Pasta Salad
  Tomatoes, mozzarella, and fresh basil mixed with corkscrew pasta and sun-dried tomato pesto.
  
• Hawaiian Tortellini Pasta Salad
  Creamy pineapple-ginger dressing coats ham, veggies, and pineapple tidbits. It’s like a party in your mouth!

Enjoy!

With love, from our simple kitchen to yours.

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Originally published April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post 40 Best Pasta Salad Recipes appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE NOODLE SALAD WITH TUNA

• Classic deli-style flavor that everyone recognizes
  
• Perfect make-ahead pasta salad
  
• Creamy but still bright and fresh
  
• Great for potlucks, picnics, and BBQs
  
• One of those dishes that always disappears first

Tuna Pasta Salad

I love pasta salads. Honestly, I might love them a little too much. We have more than 40 pasta salad recipes on the site now!

Everything from the classic macaroni salads you grew up with to some seriously wild flavor combinations like Taco Pasta Salad, Hawaiian Pasta Salad, and even Po’ Boy Shrimp Pasta Salad.

But every once in a while, you just want a classic.

This tuna noodle salad is exactly that. Creamy, tangy, and packed with that old-school deli flavor that somehow feels familiar the first time you taste it.

It’s simple, satisfying, and exactly the kind of salad that shows up at picnics, potlucks, and family gatherings… and somehow disappears faster than everything else on the table.

For more easy sides for the summer try our best salad recipes, they’re easy, healthy, and packed with flavor!

INGREDIENT NOTES

• Cellentani Pasta: The spiral shape holds the dressing beautifully and gives every bite great texture. This is my favorite pasta shape. I especially love it in pasta salads and mac and cheese!
  
• Tuna Packed in Water: Keeps the salad lighter and lets the dressing stay creamy instead of oily.
  
• Baby Dill Pickles: Bring brightness and crunch that balances the creamy dressing.
  
• Red Onion: Adds a sharp bite that cuts through the richness.
  
• Celery Salt: The secret ingredient that gives this noodle salad with tuna its classic deli flavor.

VARIATIONS

Cheddar Tuna Salad: Mix a handful or two of shredded cheddar cheese.

Peas & Tuna Version: Stir in 1 cup of frozen peas. No need to thaw first.

Celery Crunch: Add diced celery to tuna pasta salad for extra texture.

Lemon Herb: Increase the amount of lemon juice and add extra fresh dill.

Spicy Kick: Add a dash of hot sauce or cayenne pepper.

SERVING SUGGESTIONS

• Perfect for summer BBQ spreads.
  
• Serve alongside burgers or grilled chicken.
  
• Pair with sandwiches for an easy lunch.
  
• Bring cold tuna pasta salad and a classic Caesar salad to potlucks and picnics.
  
• Add a side of fresh fruit or corn on the cob.

TUNA PASTA SALAD RECIPE FAQ

The key to a great pasta salad is balance.

You want creamy dressing, but you also need bright elements to keep it from feeling heavy. That’s where the lemon juice, pickles, and red onion come in… they wake everything up and keep the tuna pasta salad tasting fresh.

Rinsing the pasta under cold water also matters more than people think.

It stops the cooking immediately and cools the pasta quickly, so the dressing stays thick instead of getting absorbed too quickly.

And letting the salad chill before serving? That’s when the flavor really settles in.

TOOLS NEEDED

• Large Pot & Colander: For boiling and draining the pasta.
  
• Chef’s Knife: To chop the pickles and onions, and slice the tomatoes.
  
• Mixing Bowls: One for the dressing, then another to toss everything together.
  
• Whisk: Ensures a smooth and creamy dressing.
  
• Rubber Spatula or Large Spoon: For easy mixing.

Enjoy!

With love, from our simple kitchen to yours.

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Other Pasta Salad Recipes

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Tuna Pasta Salad

Tuna Pasta Salad is packed with deli-counter flavor, with crisp pickles, red onions, and a creamy, tangy dressing. One of my favorites!

Course Side Dish

Cuisine American

Method Mixed, Stovetop

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 200cal

Author Donna Elick

Ingredients

• 1 pound cellentani pasta uncooked
• 10 ounces tuna in water drained
• 1 cup grape tomatoes (about 5 ounces), halved
• 1/2 cup baby dill pickles diced (about 3 pickles)
• 1/2 cup red onion diced

Dressing

• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1 1/4 teaspoons celery salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon granulated sugar

Garnish

• 1 teaspoon fresh dill chopped
• Kosher salt and fresh ground black pepper

Instructions

• COOK PASTA: Bring a large pot of salted water to a boil. Add 1 pound cellentani pasta and cook according to package directions until al dente, about 10 to 11 minutes. Drain and rinse under cold water to stop the cooking. Set aside to cool.
• MAKE DRESSING: In a medium bowl, whisk together 3/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon lemon juice, 1 1/4 teaspoons celery salt, 1/4 teaspoon fresh ground black pepper, and 1 teaspoon granulated sugar until smooth and creamy.
• COMBINE SALAD: In a large bowl, add the cooled pasta, 10 ounces tuna in water, 1 cup grape tomatoes, 1/2 cup baby dill pickles, and 1/2 cup red onion. Pour the dressing over the mixture and gently toss until everything is evenly coated.
• CHILL: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend.
• GARNISH AND SERVE: Sprinkle 1 teaspoon fresh dill over the salad. Taste and season with Kosher salt and fresh ground black pepper if needed. Serve chilled.

Video

Notes

Make-Ahead: This pasta salad can be made up to 24 hours in advance. Stir before serving and add a spoonful of mayonnaise if it seems dry.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Not recommended. This salad is best served cold.

Freezing: Freezing is not recommended because the mayonnaise dressing may separate after thawing.

Ingredient Tip: Tuna packed in water keeps the salad light and fresh. Drain it well so the dressing stays thick and creamy.

Nutrition

Serving: 1 | Calories: 200cal | Carbohydrates: 3g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 650mg | Sugar: 2g | Fiber: 1g | Calcium: 25mg | Iron: 1mg

Originally published April 2021, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Tuna Pasta Salad + Video appeared first on The Slow Roasted Italian.

Easter Dinner Ideas

How is it that the holidays come around every year, and I still find myself scrambling to decide what to cook??

Add in changes like guest lists, weather (chilly, sunny, something in between), and however the garden decides to behave…

Now our best ideas for Easter dinner are all in one place, broken down by category, so pulling a menu together is easier than ever.

There’s everything from traditional mains and sides to Southern and Italian staples. Plus easy starters, homemade breads, and more salads than you can choose from.

And when the Easter eggs and Easter baskets are done and over, you’ll have a sweet treat or two ready and waiting.

EASTER MENU INSPIRATION (SIMPLE & STRESS-FREE)

There are endless ways to mix and match these Easter dinner dish ideas into a complete menu, but it can be overwhelming if you’re new to hosting or don’t know where to start.

Here are a few options to get you started, and you can always add extra sides to round out the meal!

Classic Easter Ham Menu

• Glazed ham
• Potato side
• Spring vegetable
• Rolls
• Dessert

Easy Chicken Easter Dinner

• Baked chicken main
• Vegetable side
• Salad
• Freshly baked bread
• Dessert

Light and Fresh Easter Dinner

• Small bites to start
• Lighter protein (salmon or seafood)
• Fresh spring vegetable
• Salad
• Lighter Dessert

APPETIZERS AND STARTERS

Set out a few Easter-friendly dips and spreads or have a few small bites that can be made ahead. Deviled eggs are always a winner, while cups of broth-based soups are perfect if it’s still chilly outside.

• Baked Ricotta with Sun-Dried Tomatoes
  Looks elegant but is easy to make. Great on a cracker board!

• Sheet Pan Bruschetta
  The ultimate holiday appetizer made easy.

• Olive Garden Spinach Artichoke Dip Copycat
  Gobble this one up with crackers, bread, veggies, or a spoon.

• Veggie Pizza with Crescent Rolls
  Fresh toppings and a creamy spread on flaky pastry. Make-ahead friendly!

• Air Fryer Goat Cheese Balls
  Drizzle with honey or sprinkle with herbs and watch these disappear.

• Copycat Costco Pinwheels
  Skip the long lines and make these finger food favorites from scratch.

MAIN DISH IDEAS FOR EASTER DINNER

Showstopping holiday centerpieces, a mouthwatering Sunday roast, or traditional Italian lasagna. Start with one of these easy Easter dinner ideas, then choose sides to match!

• Orange Glazed Ham
  Sweet, tangy, and utterly divine. Leftovers are great in tons of other recipes.

• Herb Roasted Pork Tenderloin
  Comforting flavors with an elegant presentation. Works with any sides.

• Beef Chuck Roast Recipe
  A one-pot recipe that delivers melt-in-your-mouth bites and Sunday dinner flavor.

• Quick and Easy Italian Lasagna
  Have this one on the table in 40 minutes! No Italian Easter is complete without it.

• Pan Seared Beef Steak
  Serve with a red wine sauce for an elegant way to celebrate the holiday.

• Oven Baked Meatballs
  Tender, juicy, and batch-cooked. A must for easy Easter dinner ideas.

• Baked Lemon Rosemary Chicken Breasts
  So much flavor infused into such a simple dish, and with a handful of ingredients.

NON-TRADITIONAL OPTIONS

Looking for more unique Easter dinner dish ideas? Try seafood mains or slow cooker and oven options to free up any stovetop space you need for other recipes.

• Sheet Pan Salmon
  This one’s got the main and veggie side in one easy dish.

• Lemon Garlic Shrimp
  Coated in an irresistible butter sauce and ready in 20 minutes.

• Orange Glazed Salmon
  Flaky fish with a sticky-sweet citrus and herb glaze with juicy pops of pomegranate.

• Shrimp Scampi
  Garlic, Old Bay, white wine, and lemon. What’s not to love?

• Crockpot Pork Chops
  These are super tender and juicy, smothered in a thick, savory gravy.

• Turkey Breast in the Crockpot
  A holiday hack! Tender poultry infused with citrus and herb flavor, and completely hands-off.

• Sausage and Ravioli Skillet
  One of the most nontraditional Easter dinner ideas, but perfect for a relaxed meal.

EASTER SIDE DISHES

We’ve got all the classics here, from potatoes and stuffing-style casseroles to baked vegetable sides and crowd-friendly dishes that hold well.

• Cheesy Potatoes Au Gratin
  Buttery Yukon Gold potatoes smothered in cheddar sauce and baked until bubbly.

• Garlic Mashed Potatoes
  Rich, creamy, and oh so buttery. It’s the best mashed potato recipe!

• Boston Market Sweet Potato Casserole
  This one just screams holidays with marshmallows and streusel on top.

• Cheesy Potato Casserole
  Also known as funeral potatoes, this one’s stuffed with bacon and 3 types of cheese.

• Bacon Hasselback Potatoes
  These are fully loaded and pair perfectly with Easter dinner mains like lamb, glazed ham, and roast turkey.

• Crockpot Mac and Cheese with Cream Cheese
  Another 3 cheese winner! Layer everything in the slow cooker and let it do its thing.

• Mexican Red Rice
  Just enough spice to be interesting, and it tastes great with ham, chicken, or beef.

• Chipotle Cilantro Lime Rice
  Try a lighter side that’s just as cozy and won’t compete with the other dishes.

• Chicken Rice Recipe
  Moist, flavorful, fluffy. This one goes with anything on the table.

• Italian Mac and Cheese
  A family favorite, this one’s extra creamy but not as heavy as other macs.

• Crockpot Creamed Corn
  So much better than canned and easy to make with fresh or frozen kernels.

• Sausage Cranberry Apple Stuffing
  The sweet, savory, and herb flavors are perfect for any Easter dinner.

• Oven Roasted Corn
  Bake enough corn on the cob for everyone in one go!

• Candied Bacon Wrapped Corn
  A perfect sweet-and-savory combo, made with 3 simple ingredients.

SPRING VEGETABLE SIDES

Make the most of the garden harvest, adding simple additions like lemon, herbs, and olive oil to bring out each veggie’s natural flavors. We have a full list of Spring dinner ideas right here.

• Grilled Asparagus
  This veggie tastes fantastic with everything from ham and chicken to salmon.

• Brown Sugar Roasted Carrots
  Perfectly caramelized with warmth from dried thyme.

• Garlic Roasted Brussels Sprouts
  These turn out tender and flavorful, not mushy at all!

• Baked Zucchini Chips
  Crispy breaded veggies, perfect for snacking or dipping.

• Garlic Roasted Broccoli
  Ready in 30 minutes or less with fresh broccoli, garlic, red onion, and spices.

• Rosemary Roasted Onions
  Sweet, caramelized onions baked in a tangy lemon Dijon dressing.

• Sweet and Spicy Pan Fried Brussel Sprouts
  Add a kick to your holiday spread with these Asian-style sprouts.

• Green Beans with Garlic
  No mushy beans here! These are perfectly tender-crisp with bright color and a hint of lemon.

• Pico de Gallo
  Easy to make in a few minutes, this flavorful condiment doubles as an appetizer if needed.

EASTER SALADS

Whenever I’m imagining new ideas for Easter dinner, my mind always goes to salads first.

There are just so many ways to mix and match flavors, from green salads with seasonal produce to lighter, vinegar-based recipes that contrast heavier mains or sides.

• Spinach Strawberry Salad
  An incredible combination of sweet and tangy with creamy avocado and candied pecans.

• Easy Broccoli Salad
  Sweet pops of raisins, crunchy bites of onion, and a homemade dressing make this one extra special.

• Creamy Cucumber Salad
  Throw this one together in 10 minutes or less, including the dill dressing.

• Olive Garden Salad and Italian Dressing
  Even better than the restaurant version, this is a staple for Easter… Italian or otherwise!

• Cucumber Tomato Salad
  Brings garden-fresh flavors together with a bright and creamy lemon poppyseed dressing.

• Summer Slaw
  Light, flavorful, and goes with everything from pork to potatoes.

• Cucumber Onion Salad
  Pairs well with any of these Easter dinner ideas and is one of my personal favorites!

• Easy Vegetable Salad
  This one has a tangy basil vinaigrette that highlights the natural flavor of the veggies.

• Simple Cole Slaw
  A must-have for potlucks, this creamy and crunchy salad is great with ham or pork.

FRUIT SALADS

Always a winner to kids and adults alike! Fresh fruit brightens up the plate and lets you sneak a little sweetness in before making your way to the treat table.

• Orange Honey Rainbow Fruit Salad
  Vibrant flavors meet bright colors and a tangy, sweet honey citrus dressing.

• Tropical Fruit Salad
  A rich, cream cheese base plays well with the sweet and tangy fruit.

• Mojito Fruit Salad
  Inspired by classic cocktail flavors of lime and mint, plus honey to sweeten it all up.

• Strawberry Pineapple Ambrosia Salad
  A modern take on the vintage Easter recipe that brings sunshine to the table.

And don’t forget about our famous cheesecake salads. Sure, they might qualify as dessert… but no judgement here!

• Grape Salad
  Crisp, juicy grapes coated in cheesecake filling and topped with crunchy bits of granola.

• Hawaiian Cheesecake Salad
  A tropical blend of strawberries, mangoes, pineapple, kiwi, and mandarin oranges.

• Peach Cobbler Cheesecake Salad
  With heavenly bits of crunchy “cobbler” in every bite!

• Summer Berry Cheesecake Salad
  Enjoy sweet, triple berry flavor with just 5 ingredients.

• Pina Colada Cheesecake Salad
  Pineapple, strawberry, and mandarin fruit salad tossed with a coconut rum cheesecake filling.

• Strawberry Banana Cheesecake Salad
  Classic fruit combo smothered in a sweet and tangy pudding-like mixture.

• Millionaire Cheesecake Salad
  Not your grandma’s ambrosia salad! This one’s got pineapple, maraschino cherries, coconut flakes, marshmallows, and crunchy pecans.

• Lemon Berry Cheesecake Salad
  Tangy citrus cheesecake filling meets a juicy blend of strawberries, blueberries, raspberries, and blackberries.

• Banana Split Cheesecake Salad
  Sweet bananas and berries, plus pineapple chunks and maraschino cherries, with peanuts and a drizzle of chocolate sauce.

MAKE-AHEAD COLD SALADS

These recipes are life-savers when you’re preparing a feast. Work on these the day before, so it’s one less thing to worry about in the hustle and bustle.

• Southern Macaroni Salad
  Perfectly creamy, with a tangy dressing and some crunch from veggies.

• Hawaiian Tortellini Salad
  Like a party in your mouth! Great with Easter dinner or as a way to use up leftover ham.

• Southern Potato Salad
  This one tastes just like Nana used to make and is always a staple on our table.

• Greek Tortellini Pasta Salad
  Fresh veggies, tangy feta, and briny Kalamata olives meet cheese-stuffed pasta.

• Muffaletta Tortellini Salad
  All the flavors of the classic sandwich… and another great recipe for leftover ham!

• Antipasto Pasta Salad
  Looking for more Italian Easter dinner ideas? This one has everything you crave from an antipasto platter.

• Shrimp Pasta Salad
  Bring some Cajun flavor to your Easter table! This one tastes just like a Po’ Boy sandwich.

• Pizza Pasta Salad
  Combines pepperoni, bacon, olives, and parmesan with tender tortellini and fresh veggies.

• Chicken Bacon Ranch Pasta Salad
  This one has all the best casserole flavors, but in a refreshing, chilled dish.

• Tuscan Tortellini Salad
  A stress-free Easter potluck side that everyone will love, packed with classic Italian flavor.

BREADS AND ROLLS

With all the Easter dinner ideas and recipes, it can be easy for bread to get lost in the mix! Enjoy fluffy dinner rolls, sweet breads, and savory loaves for sharing.

• Italian Easter Bread
  A holiday staple in our house. Tender, sweet dough braided and baked with a colorful egg in the center.

• Texas Roadhouse Rolls
  Fluffy, buttery, and lightly sweetened with honey. Don’t forget the cinnamon butter!

• Beer Bread
  Super flavorful and wonderfully fluffy without any yeast. Easy to customize the flavor too.

• Red Lobster Cheddar Bay Biscuits
  Easier (and tastier) than a box mix and ready in 20 minutes!

• No Yeast Bread
  5 ingredients and no mixer needed. Make a couple of loaves for the table.

EASTER DESSERTS

Bring spring colors to the table with snackable bites, layered sweets, and easy crowd desserts that can be made ahead.

And of course, this list of easter dinner dish ideas wouldn’t be complete without carrot cake!

• Bunny Bait
  A sweet and salty popcorn mix pretzels, M&Ms, sprinkles, and colorful candy coating.

• Cadbury Egg-Inspired Easter Trifle
  Vanilla pudding, homemade marshmallow fluff, Oreo pieces, and chocolate layered into a colorful treat.

• Spring Pinwheel Cookies
  Make soft and chewy sugar cookies with a colorful swirl and sprinkles on the edges.

• Easter Crockpot Candy
  A simple yet impressive 3 ingredient dessert!

• Reese’s Fudge
  Luscious peanut butter fudge with chocolate drizzle and chopped candy cups.

• Strawberry Pretzel Salad Cups
  Buttery pretzel crumbs topped with fluffy cream cheese filling and fresh berry slices.

• Chocolate Covered Marshmallow Trifle
  A scrumptious 7 layer dessert inspired by Mallomars.

• Blue Ribbon Fudgy Brownies
  Hands down the best brownies, made from scratch in one bowl.

• Starbucks Lemon Loaf
  Tender, moist, and topped with a sweet lemon glaze. Better than the coffeehouse version!

SPRINGTIME CAKES

Find classic layer cakes that make the perfect centerpiece, easy dump cake recipes for something quick and sweet, and a few no bake options you can make ahead.

• Best Ever Carrot Cake
  A true showstopper with sweet carrot flavor, plenty of spice, and crunchy pecans.

• Triple Chocolate Cake
  Chocolate lovers rejoice! This one’s got triple cake layers with buttercream frosting and mini chocolate chips.

• Strawberry Icebox Cake
  A no bake dessert with layers of cookies, cream, and sweet berries.

• Lemon Pound Cake
  The perfect light bite after a heavy meal. Easy to dress up with powdered sugar and raspberries or blueberries.

• Peach Cobbler Dump Cake
  Transform canned peaches and pantry ingredients into a sweet and fluffy treat.

• Lemon Icebox Cake
  Cool and creamy layers of lemon and cheesecake pudding surround tender shortbread cookies.

• Cherry Dump Cake
  Who knew a 3-ingredient cake could be so delicious? Cherry filling, cake mix, butter, and done.

• Berry Icebox Cake
  Layer mixed berries with graham crackers, lemon cream cheese filling, and whipped cream. Like a shortcut shortcake!

• Lemon Dump Cake
  This one’s sunshine in a pan. Lemony freshness, gooey texture, and just enough crunch.

• Crockpot Cheesecake
  Let the slow cooker make dessert for you! This one’s great with a variety of toppings.

• Blueberry Lemon Cake
  Combine springtime flavors with a whipped cream cheese frosting. Make it from scratch or with a box mix.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published April 2020, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easter Dinner Ideas (100 Recipes) appeared first on The Slow Roasted Italian.

I love how simple and yummy this feta baked feta pasta recipe is. 

Anytime I make it for dinner, it’s literally the star of the show – and my whole family can’t stop talking about the flavor! 

And even though the cooked pasta and the sausage add a ton of extra flavor, you know that I like to shake things up sometimes with my dishes. 

The good thing is that you can easily change the taste of this one pan meal by adding toppings to your own serving! 

You can add red pepper flakes for a spicy flavor, black pepper, Italian seasoning, or even fresh herbs! Put your own spin on the end result and have fun with it! 

Feta Pasta Bake

During the week, I love making easy pasta recipes that are packed with flavor but require very little work. 

It’s even better if they are made with simple ingredients that I can find easily at the store.

This feta baked pasta is based on a viral recipe called #uunifetapasta that originated in Finland. It was a huge hit, and I just had to see for myself why it was so good. 

Feta is one of my favorite cheeses because it pairs so well with so many different flavors. But, one of the best combinations is feta and tomato. 

You’ll see what I mean when you make this recipe! 

We also have a Sausage and Peppers Pasta, or  Tomato Feta Pasta Salad that is amazing. And if you’re looking for a more refreshing dish, you have to try this Cucumber Watermelon Salad!

To see us make this pasta bake with feta from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• Feta Cheese – The original recipe calls for a block of Greek feta, which gets extra soft and creamy when baked in the oven. 
  
  If you want to save a few minutes or cannot find a block of feta cheese, you can easily use pre-crumbled feta for this sausage and pasta bake. 
  
  Be sure to keep it stacked in the center of the baking dish.
• Pasta – My feta baked pasta recipe uses penne noodles. However, you could recreate the same dish with any type of small pasta. 
  
  Orecchiette, farfalle, fusilli, and cavatappi would all be really great choices.
• Sausage – You’ll need a long sausage link — the kind that is packaged in a U-shape. Smoked sausage is preferred, but kielbasa would work too. 
  
  You can also try cubed chicken sausage or shrimp. Or, if you want to make this recipe vegetarian, leave out the meat entirely and just add more vegetables. 
  
  And for those of you that like spicy flavors, you can add spicy sausage as well! 
• Tomatoes – This penne and sausage pasta bake is best with cherry tomatoes, but you can easily use grape tomatoes instead. 
  
  Smaller tomatoes are packed with more flavor. 
  
  The tomatoes really make this recipe what it is. But, you can also try adding or swapping in asparagus, broccoli, red bell peppers, or red chili peppers.
• Garlic – Fresh garlic cloves are the way to go! Mince them so it’s easier to mix them in with the tomatoes.
  
  Or, for even bolder flavor, slice the top off a small head of garlic and nestle it into the baking dish with cheese and tomatoes. 
  
  Drizzle with extra olive oil and seasonings and bake as directed. 
  
  Squeeze the roasted garlic into the pan, then smash and stir it into the cheesy sauce!

Tips and Tricks for Perfect Pasta Bake with Feta

• Use the freshest ingredients possible.

With such a simple recipe, the quality of every ingredient — especially the feta and tomatoes — really makes a difference!

Tomatoes should be vibrant, firm, and at the peak of ripeness. Look for a well-established brand of Greek feta, and opt for extra virgin olive oil for the best taste.

• Save some pasta water.

After boiling but before draining the noodles, ladle out about a cup of the pasta water. 

Use this to thin out the cheesy creamy mixture as needed without watering down the flavor! I also like to keep any extra for reheating leftovers.

• Cook noodles just to al dente.

This means they should still have a slight bite. When tossed with the other ingredients, the pasta will soak up some of the sauce and soften a bit more.

• Skip the baking if you are short on time. 

You can easily make this feta pasta bake recipe entirely on the stovetop if needed. 

Use a third skillet — I suggest a Dutch oven — to simmer the tomatoes and feta until softened, then combine everything as directed.

Prep Ahead

• Slice sausage and onion
• Preheat oven to 400°F
• Chop fresh basil
• Shred parmesan cheese

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Large Pot and Strainer for the pasta
• Non-Stick Skillet – Everyone needs a good skillet. I use this almost daily for everything from cooking eggs to browning chicken and ground beef.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a wedge to grate yourself.
• Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sauteing vegetables and browning meat.

Serving Suggestions

Top your feta pasta bake with freshly grated parmesan and chopped basil leaves before dishing into bowls.

It’s enough for a standalone meal, maybe with some garlic bread or crostini. A big green salad or some roasted veggies would pair well too.

Or, serve this pasta bake with feta as a side dish with herbed chicken or smoked salmon!

Storing and Reheating Feta Baked Pasta

While best served fresh, you can refrigerate this dish for up to 3 days in an airtight container. After that, the tomatoes become too watery.

Reheat leftover penne and sausage pasta bake on the stovetop or in the oven, adding splashes of water (or reserved pasta water) to loosen the sauce.

Sausage and Pasta Bake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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More Delicious Pasta Recipes

Spicy Chicken Pasta Recipe (Easy One Pot) + Video

Easy Creamy Garlic Shrimp Pasta Parmesan Recipe

One Pot Cheesy Sausage Pasta Recipe with Video

Best Homemade Pesto Pasta Recipe (Ready in 15 Minute)

Print

Feta Pasta Bake with Sausage (Viral TikTok Recipe) + Video

This Feta Pasta Bake recipe has become one of the most viral TikTok recipes yet! Enjoy the best combination of flavors in just 40 minutes!

Course Main

Cuisine Italian

Method Oven

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 789cal

Author Donna Elick

Ingredients

• 24 ounces cherry tomatoes 2 12-ounce packages
• 4 garlic cloves minced
• 1/2 cup olive oil extra virgin
• 1 teaspoon Italian seasoning
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 teaspoon garlic powder
• 8 ounce Greek feta block
• 1 yellow onion halved then sliced
• 14 ounce package smoked sausage sliced into 1/2” slices
• 1 handful spinach about one loose cup
• 1 pound package penne pasta
• 1/2 cup fresh basil chopped
• 1/4 cup Parmesan cheese freshly shredded

Instructions

• Preheat the oven to 400°F.
• In a 9×13 inch baking dish, place tomatoes and garlic. Top with olive oil and dry spices. Stir to coat. Spread the tomatoes out and place the block of feta cheese in the center of the baking dish. Place in the oven to cook for 30 minutes, or until hot and bubbly.
• Meanwhile, boil water with salt and cook penne according to the directions on the package. When finished cooking, reserve about 1 cup of pasta water and set aside. Drain and set pasta aside.
• In a non-stick skillet over medium heat, begin to cook the sliced onions. After a few minutes, add the sliced sausage. Cook for another 10 minutes, stirring occasionally to flip the sliced sausage pieces. Remove from heat, drain grease, and set aside.
• Carefully remove the baking dish from the oven. Break up the feta cheese and crush the tomatoes, then stir to combine. Add a handful of fresh spinach and stir until wilted. Add in pasta, sausage, and onion mixture. Stir to combine well. Add in reserved pasta water to thin sauce if needed.
• Top with freshly grated parmesan and freshly chopped basil. Serve while hot and enjoy!

Video

Notes

Use caution after you take the baking dish out of the oven and are crushing the tomatoes. They are extremely hot and the juices can splash out of the pan.

If you love garlic, you could slice the tops of a head of garlic and place in your pan with the tomatoes. Drizzle it with olive oil and season. When finished cooking, carefully squeeze the soft garlic cloves until they come out. Then smash and stir in with the tomatoes and feta.

Don’t like feta? Try boursin garlic and herb cheese. It’s a soft creamy cheese full of flavor that would go really well with tomatoes also.

What other vegetables could I add? Asparagus, broccoli, red bell peppers, or red chili peppers would all be great in this dish. If you’re a vegetarian, you could eliminate the sausage and substitute with some of these vegetables.

What other pasta noodles could I use in this recipe? Penne was used in this recipe and it works great, but you could really use any pasta. Orrechiette, farfalle, fusilli, and cavatappi would all be really great choices.

If you don’t want to use pasta, you could also serve this over rice, quinoa, or riced cauliflower.

If you want to try a different protein, shrimp or chicken would also be great in this dish.

Where did the tiktok trend start? The trend started with blogger and recipe developer Jenni Häyrinen. She created the recipe 2 years ago, and it basically went viral overnight. The original recipe had hot chili peppers and served with wheat pasta noodles. You can find more about the original blogger here.

Other ingredients to add: white wine, or red pepper flakes if you like a little spice.

Nutrition

Serving: 1 | Calories: 789cal | Carbohydrates: 67g | Protein: 26g | Fat: 46g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 1175mg | Sugar: 6g | Fiber: 4g | Calcium: 287mg | Iron: 3mg

Originally published March 2021, updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Feta Pasta Bake with Sausage (Viral TikTok Recipe) + Video appeared first on The Slow Roasted Italian.

Savory dishes like this are a real treat for your taste buds. I love how simple and easy the delicious sauce is to make – even picky eaters like it!

It’s always on my list of recipes during pumpkin season, but you can easily make this creamy pumpkin pasta sauce recipe anytime that you want. 

All you need is some cooked pasta (honestly, any type of pasta will work), the ingredients listed below on the recipe card to make the creamy pumpkin sauce, and a little bit of time.

It has the best texture, all the flavors of fall, and is so much better than anything you’d find in a jar at the grocery store. 

When you want to make a new, delicious food full of different flavors, keep this creamy pumpkin pasta recipe handy! It’s the perfect way to enjoy all that fall has to offer! 

Pumpkin Pasta Sauce

If you think pumpkin is just for desserts, wait until you try this recipe! Savory, creamy, and a great alternative to the usual macaroni and cheese, pasta with pumpkin sauce is easy to make in just 20 minutes.

Plus, the pumpkin sauce is made with simple ingredients that are budget-friendly and easy to find in any local store.

Everyone should have an easy pasta dish on rotation, and I’ve got plenty to choose from!

Whether it’s broccoli mac and cheese, a skillet lasagna, or the internet-famous feta pasta bake, there’s sure to be something your family will love.

Ingredient Notes and Substitutions

• Pumpkin Purée – You want canned pumpkin purée, not pie filling, without any added spices or sugar for this pumpkin sauce recipe. 
  
  You could also use homemade purée or puréed butternut squash instead. Butternut squash pasta sauce will have similar flavors to using real pumpkin. 
  
• Rigatoni Pasta – Rotini, cavatappi, bowtie, and even medium shells are also great options when making pasta with pumpkin sauce. 
  
  It’s important to have nooks and crannies to grab hold of all that creamy goodness! Just pick your favorite pasta and enjoy. 
  
• Milk – I like to use this instead of heavy cream for a lighter pumpkin sauce, but feel free to use half & half for a richer version.
  
• Cream Cheese – Here’s where we make up for the body and richness by using milk! Be sure to soften it first to avoid a lumpy sauce.
  
• Butter & Flour – Use this simple combo to make the roux, which helps thicken the creamy sauce. Regular AP flour is perfect for the job!
  
• Seasonings – Cinnamon brings out the warmth in the pumpkin, while fresh sage leaves and thyme perfectly complement the flavor! 
  
  If you need to use dried herbs, reduce the amounts to ½ or ¾ teaspoon of each.

Tips and Tricks to Make Perfect Pumpkin Sauce

• Add enough salt to the pasta water. 

Your pot of water should always “taste like the ocean” to give your dish plenty of flavor.

The salt also reduces the amount of starch released by the noodles, so they are far less likely to stick together.

• Use room temperature ingredients. 

Let the milk and cream cheese warm on the counter for about 30 minutes before you get started. 

This will prevent lumps and help the pumpkin pasta sauce come together smoothly.

• Keep the heat below medium.

Any higher, and the sauce is likely to scald — making it taste bitter and causing the milk to curdle.

Prep Ahead

• Bring milk and cream cheese to room temp
• Mince garlic and herbs
• Grate parmesan for serving

Kitchen Tools You Will Need

• Medium Saucepan – Heats evenly and is easy to clean too.
• Large Pot and Strainer for the pasta
• Whisk – These have held up for over 10 years and are still as good as the day I bought them.
• Cheese Grater – Fresh parmesan makes this recipe even better!

Serving Suggestions

Jazz up this dish with some sauteed mushrooms, toasted pecans, or greens like kale or spinach.

Chopped rotisserie chicken, leftover turkey, or poultry sausage is a great way to make your pumpkin pasta sauce more filling.

You could also use the sauce for veggie lasagna in place of marinara, or simply drizzle some over your favorite roasted vegetables.

Pumpkin Sauce for Pasta FAQ

Storing and Reheating Pasta with Pumpkin Sauce

Leftovers should be good for 3 to 4 days when kept in an airtight container. For best results, I recommend enjoying pumpkin sauce pasta within a day or so since the texture can change over time.

Reheat this dish on the stove with a splash of milk for added moisture. Stir frequently until it is evenly warmed throughout.

You can also save some of the starchy water before draining off the rigatoni and use that to loosen up leftovers. Just ladle out a cup or so and keep it in the refrigerator in a sealed jar or container.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pasta Recipes

Best Ever Taco Pasta Salad (Easy 25-Minute Recipe)

Easy Greek Spaghetti Pasta Salad (30-Minute Recipe)

Hawaiian Tortellini Salad

One Pot Chicken Rigatoni (Easy Pasta Recipe) + Video

Print

Easy Pumpkin Pasta Sauce with Rigatoni Recipe

This Pumpkin Pasta Sauce is a lighter alternative to recipes with heavy cream. It comes together with simple ingredients in just 20 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 685cal

Author Donna Elick

Ingredients

• 1 pound rigatoni pasta
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 3 cloves garlic minced
• 2 cups whole milk
• 1 cup pumpkin puree not pie filling
• 4 ounces cream cheese
• 2 teaspoons minced fresh sage
• 2 teaspoons minced fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon black pepper
• Optional: 1 cup shaved parmesan for serving

Instructions

• Prepare the pasta as directed on the package. Drain and set aside.
• In a small saucepan, melt the butter and whisk in the flour until fully combined. Cook for 1 minute, whisking constantly. Add the garlic and continue cooking for one minute.
• Slowly pour in the milk, ½ cup at a time whisking constantly until each addition is fully incorporated.
• Once all the milk is added, continue cooking until thick and bubbly. About 5-10 minutes
• Turn off the heat, and stir in the pumpkin, cream cheese, sage, thyme, salt, cinnamon and pepper until the cream cheese has melted and the mixture is smooth.
• Pour desired amount of sauce over the prepared pasta, top with parmesan cheese and serve.

Nutrition

Serving: 1 | Calories: 685cal | Carbohydrates: 101g | Protein: 22g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 482mg | Sugar: 12g | Fiber: 6g | Calcium: 237mg | Iron: 3mg

Originally published August 2021,updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Pumpkin Pasta Sauce with Rigatoni Recipe appeared first on The Slow Roasted Italian.

I’m all about an easy weeknight dinner. And this dish brings out all the delicious flavors. It’s been a family favorite in my house for a long time, which is why I make it at least a couple of times per month.

Not only does it use simple ingredients, but I love that it takes just a little bit of effort to make. 

Every bite is loaded with so much flavor, and most times, I even have leftovers to enjoy the next day. If you’re ready to learn how to make this easy Italian sausage pasta, let’s dive in!

The recipe card below has all the measurements and exact steps needed to make this sausage pasta recipe. 

Sausage and Peppers Pasta

I’m always looking for new recipes to make for weeknight dinners. While my family is fine sticking to their favorites, I’m often craving something new.

This recipe for sausage and peppers pasta does just the trick, adding a creamy spin to simple and classic ingredients.

Plus, it’s ready in a snap and doesn’t require too much focus to bring it all together. Just my kind of meal after a long day!

It’ll definitely work its way into rotation with other weeknight favorites like sheet pan sausage and veggies, this skillet chicken pot pie, and my one pot spaghetti.

Ingredient Notes and Substitutions

• Penne Pasta – This shape is perfect for creamy sausage and peppers pasta! The sauce fills the tubes and sticks to the ridges on the outside so there’s plenty in every bite.
  
  Rigatoni or cellentani pasta are the next best picks.
  
• Ground Italian Sausage – It’s easiest to buy this bulk (meaning not in the casing) so you can add it right to the pan. You’ll crumble it the same way you would ground beef.
  
  Mild Italian sausage is perfect for this recipe, but there’s also a hot variety for those who want some extra spice.
  
  I love a good spicy Italian sausage now and then, or if I’m feeling risky, I’ll even use super hot Italian sausage, too. 
  
  And if all you can find are links, simply remove the meat from the casings — just be sure they aren’t pre-cooked!  
  
  To cut down on fat content in the pork sausage, you could use turkey sausage or chicken sausage. 
  
• Onions and Bell Peppers – Grab a yellow onion and a variety of colors for your bell peppers. 
  
  Green bell peppers are the most bitter, so I like to stick with sweeter red bell peppers, yellow, and orange peppers.
  
  These are the best sweet bell peppers to use in my opinion. I also think a combination of colorful bell peppers adds a nice visual appeal. 
  
• All-Purpose Flour – This will help thicken the sauce when combined with the leftover fat from the sausage. 
  
  Instead of making a roux at the beginning, you’ll sprinkle the flour over the cooked veggies before adding the liquid.
  
• Italian Seasoning – You don’t need too much since the sausage is already seasoned. 
  
  You can also make your own blend of oregano, parsley, fresh basil, and rosemary — or use just one or two of your favorites.
  
• Chicken Stock and Bouillon – The sauce turns out so much richer when it’s made with stock instead of plain water. 
  
  Plus, it helps balance the cream so the texture is silky and not too thick. I also like to add some bouillon or chicken base for an even more concentrated flavor!
  
• Half-and-Half and Cream – If you’re unfamiliar with it, half-and-half is simply a mixture of heavy cream and milk that’s popular in the US. 
  
  I like to mix it with additional cream so the sauce isn’t too thick or too thin. Feel free to use all half-and-half when making this Italian sausage and peppers pasta if you prefer!
  
• Cheese – Combine plenty of freshly grated mozzarella for that ooey gooey factor, plus parmesan cheese for flavor in this easy pasta recipe. 
  
  There isn’t a great substitute for the mozzarella, but you could swap the parm for pecorino romano in a pinch.

Tips and Tricks to Make Pasta with Sausage and Peppers

• Salt your pasta water — and reserve some for later.

There are two main reasons for salting pasta water: to add flavor and tone down the amount of starch.

Aim for 1 tablespoon of salt in 4 quarts of water when cooking 1 pound of pasta.

When you’re ready to drain the penne, pour or ladle at least ½ cup of the starchy water into a container. I’ll usually save a cup or more just to be safe.

Then, stir it into your sausage peppers and onions pasta a little at a time to bring the sauce together and make it just the right consistency. 

• Cook the sausage before the peppers and onions.

Once it’s browned, transfer it to a bowl or plate with a slotted spoon so you leave any grease behind. I like to line the dish with a paper towel too.

Use that grease to saute the veggies instead of oil (though you can add a little oil if needed) for even more flavor!

Cook the onions and peppers just until they start to soften. They’ll continue to break down more as they simmer in the sauce.

• Use room temperature cream and half-and-half.

It’s far less likely to scald or cause clumps when it hits the hot pan if it’s not chilled from the fridge. 

Simply measure both out before prepping your veggies and getting started. It’ll be ready to use after 20-30 minutes on the counter.

Prep Ahead

• Chop bell peppers and onion
• Grate mozzarella and parmesan

Kitchen Tools You Will Need

• Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
• Large Pot and Strainer to cook and drain the pasta.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Wooden Spoon – Use this to break up the sausage and stir everything together. It’s much better at scraping the tasty bits off the bottom of the pan than plastic utensils.

Serving Suggestions 

Nothing goes better with a rich, creamy pasta dish than a fresh green salad with tangy balsamic vinaigrette and some crusty bread. 

If I’m making sausage peppers and onions pasta for guests, I’ll throw together a burrata caprese or antipasto tray for a more impressive option. And you can never go wrong with a big basket of air fryer garlic knots!

Some roasted rosemary onions or grilled zucchini would be a delicious side too.

Storing and Reheating Sausage Peppers and Onions Pasta

Allow leftovers to cool, then transfer to an airtight container. I also like to keep a small container of pasta water just in case.

Refrigerate sausage and peppers pasta for 3-4 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating.

You can reheat leftovers in the microwave in 30-second bursts, but I usually get the best results with the stovetop. 

Add some of the reserved pasta water to the pan — this helps loosen up the pasta with sausage and peppers so it heats more evenly.

Italian Sausage and Peppers Pasta FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Other Easy Pasta Recipes

Spicy Chicken Pasta Recipe (Easy One Pot) + Video

One Pot Hawaiian Pasta (30 Minute Recipe) + Video

One Pot Cheesy Sausage Pasta Recipe with Video

Cheesy Chicken Pasta Recipe (Easy One Pot) + Video

Print

Pasta With Sausage and Peppers Recipe

My Sausage and Peppers Pasta combines hearty sausage, sweet peppers, and onion, and tender pasta in the most luscious cream sauce.

Course Main

Cuisine Italian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 -8

Calories 834cal

Author Donna Elick

Ingredients

• 1 pound uncooked penne pasta
• 1 tablespoon olive oil
• 1 pound ground Italian sausage hot or mild
• 1 medium yellow onion chopped
• 3 bell peppers red, yellow, and orange, chopped
• 5 cloves garlic minced
• 1/4 teaspoon red pepper flakes optional
• 3 tablespoons all-purpose flour
• 1 tablespoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 2 1/2 cups chicken stock
• 1 teaspoon chicken bouillon granulated, cubed, or base
• 1/2 cup half and half
• 1/2 cup heavy cream
• 6 ounces mozzarella cheese freshly grated
• 1/2 cup parmesan cheese freshly grated, plus extra for garnish

Instructions

• Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, following package instructions. Reserve ½ cup of pasta water, then drain. Toss with a drizzle of olive oil to prevent sticking and set aside.
• Prepare Ingredients: While the pasta cooks, chop the onion and bell peppers into ½-inch pieces and mince the garlic.
• Cook the Sausage: Heat the olive oil in a large skillet over medium-high heat. Add the ground Italian sausage and crumble as it cooks. Once browned and fully cooked, remove with a slotted spoon and set aside.
• Cook the Vegetables: Add more oil to the skillet if needed. Sauté the onion and bell peppers until softened, about 4–5 minutes.
• Add the minced garlic and red pepper flakes (if using), and cook for 30 seconds until fragrant.
• Make the Sauce: Sprinkle the flour over the vegetables and stir for 1 minute to form a roux.
• Return the cooked sausage to the skillet. Add the Italian seasoning, chicken broth, chicken bouillon, half and half, and heavy cream.
• Stir, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then reduce the heat to low and simmer for 7–9 minutes, stirring frequently, until the sauce thickens slightly.
• Combine Pasta and Sauce: Stir in the mozzarella and parmesan cheeses until melted. Add the cooked pasta and toss to coat. Gradually stir in the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
• Serve: Season with kosher salt, black pepper, and additional red pepper flakes to taste. Garnish with extra parmesan cheese and fresh parsley, if desired.

Notes

Refrigerate: Store cooled pasta in an airtight container for 3–4 days. Reheat in the microwave in 30-second intervals until warm.

Freeze: Place cooled pasta in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Casserole Option: Transfer the finished pasta to a 9×13-inch baking dish, top with 1 cup shredded mozzarella, and bake at 350°F for 15–20 minutes, or until the cheese is melted.

Nutrition

Serving: 1 | Calories: 834cal | Carbohydrates: 70g | Protein: 35g | Fat: 46g | Saturated Fat: 20g | Cholesterol: 115mg | Sodium: 1194mg | Sugar: 7g | Fiber: 5g | Calcium: 338mg | Iron: 3mg

Originally published March 2025, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pasta With Sausage and Peppers Recipe appeared first on The Slow Roasted Italian.

After the first forkful hits your tongue, you’ll understand why I say this is the “best ever baked ziti!” Made with minimal ingredients and you still get an explosion of flavor in every taste.

I just love the texture of the tender pasta with the perfect balance of cheese. It’s Italian food meets comfort food, and I’m here for it.

It’s one of my go-to recipes for the end of a long day, and I love the quick baking time. 

One of the great things about making this simple pasta dish is that you can pair it with a simple side salad and some garlic bread for a quick meal.

And you’ll likely have leftover baked ziti to eat the next day! Baked pasta for the win. 

For those nights when you don’t feel like cooking, be sure to try my lazy day mac and cheese. The whole family will be happy to devour it! Or check out all of my pasta recipes.

No meal is complete without some of my air fryer garlic knots or rosemary garlic bread, so you are going to want to check them out too.

This is one of my favorite pasta dish recipes. The layers of pasta paired with the sausage and cheese create the perfect extra flavor. 

I’ll go out on a limb and say that this is the best baked ziti recipe – and I think you’re going to agree! 

Pairing the cooked sausage with the homemade sauce and adding all the Italian seasoning…it’s making my taste buds crave it right now! Trust me – it’s an easy way to curb a craving. 

The good news is that this easy recipe really is one of the easiest dinners to make and one of the best things to serve your whole family for a hearty weeknight meal. It’s sure to be a huge hit! 

How To Make Easy Baked Ziti

It’s super easy to whip up this baked ziti recipe, even on busy weeknights.

Start off by browning the sausage. Add the tomatoes and let simmer to form the sauce.

Prepare the pasta and add the sauce. Mix together the ricotta, egg, and seasonings. Add in cheese and combine.

Add a layer of sauce in a casserole dish, then top with the pasta mixture. Repeat the process until everything has been added to the dish. 

Top with the rest of the cheese, cover, and bake for 20 minutes.

Broil to make the cheese bubbly and golden brown. Garnish with parmesan and parsley, then dig in.

Helpful Tips and Tricks

• Shred the cheese. I know it’s tempting to buy pre-shredded cheese, but if you want ooey, gooey, melty cheese you have to shred it yourself. 
  
  Store-bought has caking agents that will prevent it from melting correctly. You can use different types of cheese or any cheese mixture, too. 
  
  I prefer shredded mozzarella, but a shredded Italian cheese blend is a great option. 
  
• Prevent sticking. Before adding tin foil to the casserole, give the underside of a large baking dish a quick spritz of non-stick spray. It will help prevent the cheese from sticking to it.
  
• Meal prep is always an option. This easy baked ziti recipe makes a lot and the portions are large. 
  
  If you can’t eat it in one sitting, go ahead and add it to single-serving containers to grab for an easy lunch or dinner. (having leftovers to eat again is the best part!) 
  
• Too spicy? Tone down the spice by using regular Italian sausage instead of spicy for a low heat. 
  
  Or if you want it even hotter, add some red pepper flakes! You can add spice to take it to the next level, or lave it like it is. 
  
  The only thing to remember is that is you make it all spicy, you better be sure that everyone loves spice. 

FAQ – Common Recipe Questions

Enjoy!

With love, from our simple kitchen to yours.

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Easy Baked Ziti (Tried and True Family Recipe)

This easy baked ziti combines hot Italian sausage, fire-roasted tomatoes, pasta and lots of gooey cheese to give you the ultimate comforting dish!

Course Main

Cuisine Italian

Method Oven, Stovetop

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 4 minutes minutes

Servings 12

Calories 655cal

Author Donna Elick

Ingredients

• 2 pounds hot Italian sausage removed from casings
• 29 ounces Hunt’s Fire Roasted Diced Tomatoes with Garlic 2 14.5 ounce cans
• 28 ounces crushed tomatoes
• 1 pound ziti pasta
• 16 ounce container whole ricotta cheese
• 1 large egg beaten
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon kosher salt
• 3/4 cup fresh grated Parmesan cheese (divided)
• 12 ounces fresh shredded mozzarella divided
• 4 ounces fresh shredded provolone divided
• Chopped fresh flat leaf Italian parsley (for garnish)

Instructions

• In a large skillet over medium-high heat, break apart and cook the sausage until cooked through. Drain most of the excess fat and return sausage to the pan.
• Add the diced tomatoes and crushed tomatoes to the cooked sausage. Stir to combine and bring to a simmer for 15-20 minutes.
• Meanwhile: boil pasta in salted water according to package directions. Cooked until just al dente (about 10 minutes), it will continue to cook in the oven.
• Drain pasta.
• In a large bowl combine ricotta, beaten egg, salt and pepper. Stir to combine, don’t ovemix. To keep the pasta creamy you do not want to break up all of the ricotta mixture.
• Then add half cup of the Parmesan cheese and half of the mozzarella (6 ounces) and half of the provolone (2 ounces) to the ricotta mixture. Stir to combine.
• Add the cheese mixture to the pot of pasta. Mix lightly.
• Ladle about 1 cup of sauce on the bottom of a large casserole dish. Then add about half of the pasta mixture. Smooth it out with a spatula and press it down in the dish. Add a few ladles of sauce over top.
• Add the remaining pasta. Smooth out the pasta. Add the remaining sauce over top, spread it out evenly and then sprinkle the remaining cheeses over top.
• Cover and bake at 375 for 20 minutes.
• Remove cover and broil until just lightly browned and bubbly (about 2-3 minutes).
• Garnish with fresh grated Parmesan cheese and chopped Italian flat leaf parsley.

Nutrition

Serving: 1 | Calories: 655cal | Carbohydrates: 40g | Protein: 33g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 127mg | Sodium: 1238mg | Sugar: 6g | Fiber: 3g | Calcium: 415mg | Iron: 3mg

Originally published September 2021, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Baked Ziti (Tried and True Family Recipe) appeared first on The Slow Roasted Italian.

I’m all about the flavors of this delicious casserole. It takes just minutes of prep, and it’s a great way to use up leftovers from Thanksgiving dinner.

I feel like I always have a ton of leftovers after making a big turkey dinner, and making this puts a fun twist on reusing the leftover veggies and meat. 

Having an easy way to feed the whole family with this creamy turkey casserole scores high on my card! 

A lot of casserole recipes can be long and complicated, but not this one! It’s loaded with your favorite holiday leftovers and the best way to reduce waste. 

Good recipes like this are really a meal in themselves, but I still like to pair it with a simple green salad to round out the flavors. 

I usually have a bit of turkey leftovers, so it’s perfect for this low-carb turkey casserole. And the best part? 

It gives us a good reason to enjoy the best foods from the holidays all over again! Just pair it with some leftover cranberry sauce or leftover gravy – and you’re set! 

Make this easy recipe as the perfect way to use up those leftovers! You could also actually tweak the recipe a bit to make it any time of year. 

Instead of using leftover Thanksgiving turkey, you can use leftover ham from Christmas or even leftover chicken from a different meal. This great recipe gives options! 

Leftover Turkey Casserole Recipe

I don’t like to let food go to waste, so I typically use Thanksgiving leftovers to make simple dinners for the week.

Making this easy turkey tetrazzini recipe is the perfect use for any leftover turkey in your fridge. It’s a fantastic comfort food, and much better than making endless sandwiches!

Slow Cooker Turkey Chili is another easy leftover turkey recipe. Just add everything at once and let your crockpot do the work. 

Or, make my Chicken Enchilada Casserole with turkey instead. It only has 5 ingredients and is ready in about 30 minutes.

Watch the video to see the process of making the casserole from start to finish! Look for it in the recipe card at the bottom of this post.

Ingredient Notes and Substitutions

• Turkey – Feel free to use cooked chicken instead! Cook up some chicken breasts or grab a rotisserie chicken from the store.
  
• Mushrooms – I like the extra savory flavor of baby Bella mushrooms (sometimes labeled as “cremini”), but regular white button mushrooms will work just fine.
  
• Frozen Peas – These add some color and another serving of vegetables, but you can certainly substitute another small frozen veggie (like carrots), or leave them out if you prefer.
  
• Shredded Cheese – Get a bolder flavor and a smoother sauce by shredding a fresh block of cheese. 
  
  Pre-bagged shreds have an added preservative to prevent clumping that often gives the cheese a waxy texture. I like using a little bit of cheddar cheese in mind. 
  
• Butter Crackers – Ritz crackers are my favorite, but Panko bread crumbs or crushed potato chips would make a great substitute for this easy turkey casserole!

How to Make Easy Turkey Tetrazzini

This casserole recipe couldn’t be much simpler to make!

1. Cook the spaghetti. Only cook the noodles to al dente. This means they should have a slight chewiness or “bite” to them.
   
2. Chop the meat. While the spaghetti is cooking, you can chop up or shred your leftover turkey and set it aside to add to the sauce. 
   
3. Make the sauce. Start by sautéing the mushrooms in butter or oil. Then, you’ll add some flour to make a roux (a combination of fat and flour) to thicken the sauce. 
   
   PRO TIP: Whisk in the liquids SLOWLY to avoid clumps of flour. 
   
4. Combine sauce, turkey, and spaghetti in a casserole dish. 
   
5. Make the buttery cracker topping. Sprinkle it over the leftover turkey casserole and bake until bubbly and golden brown.

Serving Suggestions

Because this meal is hearty and filling, it works as a complete meal all by itself.

If you’d still like to add a side dish, keep it simple. Soft breadsticks or pumpkin dinner rolls along with a green salad would be perfect.

Leftover Turkey Casserole FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Turkey Tetrazzini Casserole (Leftover Thanksgiving) + Video

Our recipe for Leftover Turkey Casserole makes a scrumptious comfort food meal! This easy turkey tetrazzini recipe is freezer-friendly too!

Course Main

Cuisine American

Method Oven, Stovetop

Prep Time 8 minutes minutes

Cook Time 50 minutes minutes

Total Time 58 minutes minutes

Servings 12

Calories 586cal

Author Donna Elick

Equipment

• large pot for cooking spaghetti
• 3-quart sauté pan
• mixing bowls
• measuring cups for liquids
• measuring cups for dry ingredients
• measuring spoons
• whisk
• kitchen knives
• cutting board
• 9 x 13 baking dish

Ingredients

• 1 pound spaghetti cooked to al dente, drained, rinsed, and returned to the pot. See Notes
• 10 tablespoons unsalted butter divided
• 1/2 cup diced onion
• 4 cloves garlic minced
• 8 ounces baby bella mushrooms sliced
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 1/2 cups chicken stock
• 2 1/2 cups whole milk or 2% milk
• 8 ounces cream cheese softened and cut into 8 pieces
• 16 ounces shredded cheddar cheese divided
• 4 cups diced or shredded cooked turkey
• 1 1/2 cups frozen peas unthawed
• 1 cup crushed butter crackers such as Ritz
• 1/4 cup freshly grated parmesan cheese
• 3 tablespoons chopped flat leaf parsley optional, for garnish

Instructions

• Preheat the oven to 350°F.

  Grease a 9×13 inch baking dish with non-stick cooking spray or olive oil spray, and set dish aside.
• To a large sauté pan over medium-low heat, add 8 tablespoons of butter; allow it to melt.

  Add the onion and sauté, stirring occasionally, until onions are soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.

  Add the mushrooms, thyme, salt, and pepper. Cook, stirring occasionally, until the mushrooms are softened, about 5 minutes.
• Add the flour to the pan and stir it in to coat the veggies. Cook for 2 minutes, stirring once or twice.

  Slowly and gradually, whisk in the stock, about 1/4 cup at a time, then add all of the milk. Stir to combine.

  Bring contents to a light boil over high heat, then immediately reduce heat to medium-low and simmer until thickened.

  Add the cream cheese and stir occasionally until melted. Add half of the cheddar cheese. Continue to cook, stirring occasionally until melted.

  Remove pan from the heat and stir in the cooked turkey and peas.
• Add sauce to the pot of cooked spaghetti and stir thoroughly to combine. Pour into the prepared baking dish, top with the remaining cheddar cheese, and set aside.
• Melt the remaining 2 tablespoons of butter in a medium-sized bowl in the microwave, or use a small pan on the stovetop.

  Add crushed crackers and shredded parmesan cheese to melted butter; stir to combine. Sprinkle cracker mixture evenly over top of casserole.
• Bake for 25-30 minutes, or until the top is golden brown. Garnish with chopped parsley if desired. Serve while warm.

Video

Notes

1. Pasta cooked to al dente means it should have a slight bite to it, but not undercooked or crunchy. (Pasta will finish cooking as the casserole bakes in the oven). After draining and rinsing spaghetti, return noodles to the cooking pot. Sauce will be combined with them later.
2. May substitute spaghetti with any long thin pasta, such as spaghettini, angel hair, or fettuccine.

Nutrition

Serving: 1 | Calories: 586cal | Carbohydrates: 30g | Protein: 42g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 155mg | Sodium: 723mg | Sugar: 6g | Fiber: 2g | Calcium: 412mg | Iron: 3mg

Originally published September 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Turkey Tetrazzini Casserole (Leftover Thanksgiving) + Video appeared first on The Slow Roasted Italian.

Once you taste the difference in both flavor and texture, you’ll never want to buy boxes of dried noodles again.

And once you make and cut pasta at home, you’re going to be hooked. And I’ll say it forever – that there’s nothing quite like the flavor of fresh homemade pasta dough. 

There’s such a fun feeling to be able to make your own pasta and the best part? This fresh pasta recipe is crazy easy to do! 

If you’re ready to make the perfect pasta, follow the step-by-step guide below. Making your own homemade pasta is a game changer! 

Homemade Pasta Dough Recipe

Use these fresh pasta dough noodles in all of your favorite dishes and pasta recipes like chicken marsala, creamy shrimp alfredo, or cacio e pepe.

Or, make a few small adjustments to this fresh homemade pasta dough recipe, and you’ve got perfectly tender ravioli!

You can even bake no-yeast bread or crispy pizza crusts with ingredients you have sitting in your pantry. There’s no limit to what you can make yourself!

Homemade Pasta Dough Recipe Tips

• Experiment with different flours. 

00 flour, which is used for pizza doughs, will create a silkier texture, while semolina is known for its chewy bite. 

That said, all-purpose works just as well if you don’t want to buy something special.

• Try a machine. 
• Use rice flour for dusting! 

Because it doesn’t contain gluten, it won’t bond with the gluten in the homemade pasta dough. 

It’s especially great if you want to make those lovely little piles of swirled fresh noodles! 

They will separate more easily when you throw them in boiling water if they have been generously dusted throughout the process with rice flour.

• Cutting long noodles by hand? 

Sprinkle your surface liberally with rice flour, then fold the fresh pasta dough over on itself to create a pasta sheet. Cut your pasta sheet into more pieces in your desired shapes or use a pasta roller! 

If the surface area gets sticky and doesn’t have much flour, and a little bit of flour and continue with the rest of the directions as listed on the recipe card. 

I always keep extra flour nearby in case I need it for the egg pasta or the surface area. 

Pasta recipes can get sticky quickly, and I don’t want to damage the final product when I just need to add a little flour instead. You can use regular flour for this. 

How To Make Fresh Pasta Dough

Start with a clean surface – either a countertop or a large cutting board – and mound the flours together.

Create a well in the center of the mound, then add the oil and eggs. Whisk the eggs with a fork while incorporating more and more of the flour as you go.

Finish mixing the dough by handing, and kneading until it transforms from a shaggy texture to soft and pliable. Wrap it in plastic wrap and let it rise for 30 minutes.

Then take it out of the plastic wrap, cut out your shapes and then drop them into salted, boiling water to cook. Or, hang dry to save for a future meal.

Italian Pasta Dough Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Fresh Homemade Pasta Dough Recipe (How to Make)

This homemade pasta dough recipe is easy to follow and uses 5 simple ingredients. Make fresh pasta from scratch right in your own kitchen!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 45 minutes minutes

Cook Time 5 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 287cal

Author Donna Elick

Equipment

• rolling pin
• pizza cutter
• large pot
• strainer

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup cake flour
• 3 large eggs
• 1 1/2 teaspoons extra-virgin olive oil
• 1/2 teaspoon sea salt
• Semolina and/or rice flour for dusting

Instructions

• Mound all-purpose and cake flours on clean countertop or cutting board.
• Add 1 1/2 teaspoons of olive oil and three eggs to a well in the center of the flour.
• Use a fork to whisk the eggs, drawing in the flour as you whisk until as much of the flour is incorporated as possible. Use your hands to continue mixing the dough when most of the flour is incorporated.
• Knead the dough for 10 minutes, noticing that the shaggy dough gradually becomes more soft and pliable.
• Form a ball with the dough and place in a plastic bag or wrap with plastic wrap. Set aside to rest for 30 minutes.
• Bring a large pot of salted water to a boil.
• Divide the rested pasta dough into 2-4 sections. Work with one section at a time, keeping the remaining sections wrapped.
• Use a rolling pin or a pasta machine to roll out a long rectangle of dough. Roll it as thin as possible if working by hand. With a pasta machine, roll the dough on gradually smaller settings until you can roll it out on the second to thinnest or thinnest setting (experiment with various thicknesses for desired preference. Shape the dough into as close to a rectangle shape as possible by folding in tapering sides and re-rolling as needed.
• Now, cut the pasta dough into thin strips with a pizza cutter (for a fettucine). You can also run the dough through the fettuccine, spaghetti, etc. attachment on your pasta machine.
• Regardless of cutting method, sprinkle surfaces and pasta machine with semolina flour to keep it from sticking to the surfaces.
• If folding the dough over on itself for bulk cutting OR if storing the cut pasta in a pile or layered, it is most helpful to sprinkle generously with rice flour to prevent the pasta from sticking to itself.
• Cook fresh pasta for 2-3 minutes in a pot of salted, boiling water until the pasta is cooked through – it will lighten slightly in color and expand a bit.
• Or, hang the pasta in separate pieces on a pasta drying rack. Alternately, spread pasta out on a cookie sheet to dry. Pasta takes 1-2 days to dry and can then be stored in an airtight container.

Notes

There are lots of different types of flour that can be used for pasta dough. All-purpose flour works perfectly well. 00 flour is great if available for a more silky pasta. Semolina flour will make a chewier pasta. We used some cake flour mixed with the all-purpose flour here for an approximation of a softer “00” type flour. Cake flour does not have the same protein content that 00 flour does, though, so cannot be substituted in full. You can also use 100% all-purpose flour, 100% 00 flour, or some combination with semolina.

Rolling the pasta dough is quite a bit easier to get nice and thin if you use a pasta machine.

Rice flour does not have gluten in it so it will not bond with the glutens in the pasta dough – it’s a really great dusting flour, especially if you want to make those lovely little piles of swirled noodles. They will separate more easily when you throw them into the boiling water if they have been generously dusted all throughout with rice flour.

If you are cutting pasta by hand and want to make long fettuccine-type noodles, sprinkle the rolled surface liberally with rice flour; then fold it over on itself to cut more pasta in each slice.

Store in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1 | Calories: 287cal | Carbohydrates: 47g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 123mg | Sodium: 339mg | Sugar: 1g | Fiber: 2g | Calcium: 28mg | Iron: 3mg

Originally published December 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Fresh Homemade Pasta Dough Recipe (How to Make) appeared first on The Slow Roasted Italian.

Can you believe that making your own creamy alfredo sauce is this simple? It’s one of my favorite ways to make a simple dinner, and it’s always an easy pasta dish to feed the whole family.

I’ll add some extra parmesan on mine because I love extra flavors, but I promise you that this delicious dish is perfect just like it is. Recipes like this make weeknight meals a breeze! 

Pair with a simple side salad for a well-rounded meal! 

The printable recipe card below has a list of the full ingredients, so be sure to scroll to the bottom of this post to make this great recipe. 

I’m all about the favor of this creamy homemade alfredo sauce recipe – and I think you’ll love it, too! This is what easy dinners should be like every time! 

Tortellini Alfredo Recipe

Create incredible tortellini with alfredo sauce that is deliciously rich and creamy, coating each bite of pasta to perfection. 

Don’t worry — it stays plenty saucy without turning to goop as it cools. 

It’s such an easy dinner to make, and there is plenty for the whole family to enjoy. This is one of those perfect quick dinner ideas that you need to add to your dinner rotation asap. 

Not only is it a comforting family meal, but no one will be able to deny that creamy texture! 

Pair with your favorite side dish – and you’re golden. 

Trust me when I say that this is such an easy way to use store-bought cheese tortellini and turn it into a dinnertime masterpiece! 

Grab the simple, basic ingredients needed and check out the easy to follow steps listed on the recipe card below! 

(and if you’re lucky enough to have leftover tortellini alfredo, you’ll get to enjoy the flavor again!) 

Plus, the addition of chicken stock allows everything to simmer together in the same pan! 

You can get dinner on the table in a fraction of the time, with fewer dishes to clean afterward.

I’ve also got an incredible recipe for tortellini alfredo soup that’s loaded with fresh vegetables and spinach for a hearty, comforting meal.

If you want more Panera goodness, my Copycat Panera Chicken Noodle Soup recipe will hit the spot!

For a lighter meal, try my Chicken Pesto Pasta instead! It’s ready in just 10 minutes and features delicious bursts of fresh tomatoes.

Alfredo Tortellini – Tips and Tricks

• Bring ingredients to room temp. Cold dairy can be a bit finicky. If you can, allow the cream cheese, milk, and cream to sit on the counter for 30 minutes before getting started.
  
• Use full fat dairy! The high fat levels in both the heavy cream and cream cheese will keep the sauce from curdling when making the tortellini with alfredo sauce.
  
• Experiment with flavor. You can find these tiny pasta pockets stuffed with a variety of ingredients. We love cheese tortellini, but you can pick anything you like. 
  
• Simmer uncovered. This allows some of the liquid to evaporate and helps thicken the sauce.
  
• Want extra protein? Brown some Italian sausage in a separate pan or crumble up cooked bacon and stir it in just before serving. Just be sure to drain off the excess grease!

This creamy tortellini alfredo is one of those easy recipes that produces quite the flavor!  

Tortellini with Alfredo Sauce FAQs ‌

Enjoy!

With love, from our simple kitchen to yours.

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Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

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Creamy Tortellini Alfredo Panera Copycat Recipe

Tortellini alfredo can be made with simple, fresh ingredients for a tasty and filling meal. Add a salad or breadsticks, and dinner is served!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 949cal

Author Donna Elick

Ingredients

• 1 pound fresh tortellini refrigerated
• 1/2 cup unsalted butter
• 2-3 cloves garlic minced
• 4 tablespoons cream cheese sliced and softened
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup freshly grated parmesan cheese
• 1 cup chicken stock
• salt and pepper to taste
• fresh parsley for garnish

Instructions

• Melt butter in a large saucepan or skillet over medium heat.
• Add minced garlic to the butter and saute for about 1 minute until fragrant.
• Add cream cheese pieces to the pan and whisk as it melts to combine with the butter (mixture will appear separated but whisks into a smooth creamy sauce once the other ingredients are added).
• Add heavy cream and whole milk gradually, whisking the sauce at the same time, until smooth.
• Add the parmesan cheese by the handful, whisking until melted and combined between each handful of cheese.
• Whisk in 1 cup of chicken stock and bring mixture to a simmer.
• Add the tortellini to the pan and cook for 5-6 minutes until sauce has thickened slightly and the tortellini is cooked.
• Season with salt and pepper to taste, sprinkle with freshly parsley and more grated parmesan, and serve.

Notes

A rich and creamy sauce, but thin enough to coat the tortellini and remain saucy instead of thick and gloppy as the dish cools.

High fat levels in the cream cheese and heavy cream help to prevent the sauce from curdling.

The chicken stock adds enough liquid to simmer the tortellini right in the sauce, reducing time and dishes to clean. If you are using dry tortellini rather than the fresh, refrigerated kind, you will need to increase cook time and possibly add additional chicken stock.

Do not cover the pan when simmering the pasta – the extra liquid will evaporate a bit and help to thicken the sauce.

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1 | Calories: 949cal | Carbohydrates: 60g | Protein: 29g | Fat: 67g | Saturated Fat: 39g | Cholesterol: 211mg | Sodium: 994mg | Sugar: 9g | Fiber: 4g | Calcium: 466mg | Iron: 3mg

Originally published January 2022, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Creamy Tortellini Alfredo Panera Copycat Recipe appeared first on The Slow Roasted Italian.