25 Delicious Kid Friendly Pasta Recipes Easy to Make

Mealtime just got a whole lot easier and more exciting with our roundup of 25 Delicious Kid-Friendly Pasta Recipes Easy to Make. Whether you’re whipping up a quick weeknight dinner or looking for new ways to delight your little ones, these pasta dishes are sure to bring smiles to the table. Dive into our list and discover simple, tasty recipes that will have everyone asking for seconds!

Cheesy Macaroni and Cheese

Just when you thought mac and cheese couldn’t get any cheesier, we’re here to prove you wrong with this ultra-gooey, heart-stoppingly delicious Cheesy Macaroni and Cheese. Perfect for those days when only a bowl of pure comfort will do, this recipe is like a hug in food form.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Preheat your oven to 350°F and grease a baking dish lightly.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a saucepan over medium heat, melt the butter and whisk in the flour to create a roux, cooking for 1-2 minutes until golden.
4. Gradually whisk in the milk, ensuring no lumps form, and cook until the mixture thickens, about 5 minutes.
5. Remove the saucepan from heat and stir in the cheddar and mozzarella cheeses until fully melted and smooth.
6. Season the cheese sauce with salt, pepper, and paprika, then mix in the cooked macaroni until well coated.
7. Transfer the macaroni mixture to the prepared baking dish and bake for 20 minutes, or until bubbly and lightly golden on top.
8. Let the mac and cheese sit for 5 minutes before serving to allow the sauce to thicken slightly.

Heavenly creamy with a slight crunch on top, this mac and cheese is a dream come true. Serve it straight from the dish for a family-style meal or portion it into cute ramekins for individual servings that scream ‘I love cheese’ in every bite.

Spaghetti with Hidden Veggie Tomato Sauce

Zesty and zooming straight into your heart, this Spaghetti with Hidden Veggie Tomato Sauce is the sneaky superhero of weeknight dinners, packing a punch of nutrition under the guise of a classic favorite.

Ingredients

• 1 lb spaghetti
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, grated
• 1 medium zucchini, grated
• 28 oz canned crushed tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
3. Stir in the grated carrot and zucchini, cooking for another 5 minutes until the vegetables are tender. Tip: Grating the veggies ensures they blend seamlessly into the sauce.
4. Pour in the crushed tomatoes, salt, and pepper. Simmer the sauce on low heat for 15 minutes, stirring occasionally. Tip: A longer simmer deepens the flavor.
5. Drain the spaghetti and return it to the pot. Toss with the tomato sauce until evenly coated.
6. Serve hot, garnished with fresh basil and Parmesan cheese.

The spaghetti boasts a velvety texture, with the sauce clinging to each strand like a cozy blanket. The hidden veggies add a subtle sweetness, making it a hit with picky eaters. For a fun twist, serve with a side of garlic bread to scoop up any extra sauce.

Butterfly Pasta with Peas and Carrots

Just when you thought pasta couldn’t get any more delightful, along comes this whimsical twist that’ll have your taste buds doing the cha-cha. Butterfly pasta with peas and carrots is not just a meal; it’s a vibrant, veggie-packed party on a plate that’s as fun to make as it is to eat.

Ingredients

• 8 oz butterfly pasta (farfalle)
• 1 cup frozen peas
• 1 cup diced carrots
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 2 tbsp olive oil

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now ensures your pasta is flavorful from the inside out.
2. Add the butterfly pasta to the boiling water and cook for 10-12 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add diced carrots to the skillet and cook for 5 minutes, stirring occasionally, until slightly softened.
5. Stir in frozen peas and cook for an additional 3 minutes. Tip: Don’t overcook the peas to keep their bright green color and slight crunch.
6. Drain the pasta, reserving 1/4 cup of pasta water, and add the pasta to the skillet with the vegetables.
7. Add butter, Parmesan cheese, salt, and pepper to the skillet. Toss everything together, adding reserved pasta water as needed to create a light sauce.
8. Serve immediately, garnished with extra Parmesan if desired.

Kick back and enjoy the delightful contrast of the tender pasta with the crisp veggies, all coated in a buttery, cheesy sauce that’s downright addictive. For an extra pop of color and flavor, sprinkle with fresh herbs like parsley or basil before serving.

Rainbow Pasta Salad

Today’s the day to ditch the dull and dive into a dish that’s as vibrant as your personality—Rainbow Pasta Salad! Trust us, this isn’t your grandma’s pasta salad (no offense to grandma).

Ingredients

• 12 oz rainbow rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup black olives, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh basil, chopped
• 1/2 cup Italian dressing
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now means flavor in every bite later.
2. Add 12 oz rainbow rotini pasta to the boiling water and cook for 8-10 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. Drain the pasta and rinse under cold water to stop the cooking process. Tip: A quick rinse keeps the pasta from getting mushy.
4. In a large bowl, combine the cooled pasta with 1 cup cherry tomatoes, 1 cup cucumber, 1/2 cup red onion, 1/2 cup black olives, 1/2 cup feta cheese, and 1/4 cup fresh basil.
5. Drizzle with 1/2 cup Italian dressing and 1 tbsp olive oil, then sprinkle with 1 tsp salt and 1/2 tsp black pepper. Toss gently to combine.
6. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.

Vibrant, crunchy, and bursting with freshness, this Rainbow Pasta Salad is a feast for the eyes and the palate. Serve it in a clear bowl to show off its colors, or pack it for a picnic that’s sure to steal the spotlight.

Mini Meatball Pasta

Mmm, who can resist the charm of tiny meatballs dancing in a sea of pasta? This Mini Meatball Pasta is your ticket to a flavor-packed party that’s as fun to make as it is to eat. Perfect for those nights when you’re craving comfort but want to keep things light and lively.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 jar (24 oz) marinara sauce
• 8 oz pasta
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the meatballs.
2. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix until just combined—overmixing can make the meatballs tough.
3. Shape the mixture into 1-inch meatballs. A small cookie scoop can make this step a breeze and keep your meatballs uniform in size.
4. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes. They don’t need to be cooked through just yet.
5. Transfer the meatballs to a baking sheet and bake in the preheated oven for 10 minutes to ensure they’re cooked through.
6. While the meatballs are baking, cook the pasta according to the package instructions until al dente. Drain and set aside.
7. In the same skillet used for the meatballs, heat the marinara sauce over medium heat. Add the baked meatballs and simmer for 5 minutes to let the flavors meld.
8. Combine the cooked pasta with the meatballs and sauce, tossing gently to coat. Sprinkle with fresh basil before serving.

Now, the moment of truth: each forkful delivers tender meatballs, perfectly al dente pasta, and a sauce that’s just the right amount of tangy. Try serving it with a sprinkle of extra Parmesan and a side of garlic bread for the ultimate comfort meal.

Alphabet Pasta Soup

Buckle up, buttercups, because we’re diving spoon-first into a bowl of Alphabet Pasta Soup that’s as fun to make as it is to eat. This nostalgic dish is a playful twist on the classic, turning your kitchen into a culinary classroom where every letter counts.

Ingredients

• 1 tbsp olive oil
• 1/2 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup alphabet pasta
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1/2 cup diced onion, 1/2 cup diced carrot, and 1/2 cup diced celery to the pot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook until fragrant, about 30 seconds.
4. Pour in 4 cups chicken broth and bring to a boil over high heat.
5. Add 1 cup alphabet pasta, 1/2 tsp salt, and 1/4 tsp black pepper. Reduce heat to medium and simmer, stirring occasionally, until pasta is al dente, about 8 minutes.
6. Remove from heat and stir in 1/4 cup grated Parmesan cheese until melted.

Now, the moment of truth: ladle this letter-filled delight into bowls and watch as the alphabet comes to life with every spoonful. The soup boasts a comforting, savory broth with a playful crunch from the veggies, while the pasta adds a whimsical texture that’s sure to spellbind. Serve with a side of crusty bread for dipping, and you’ve got a meal that’s A+ in our book.

Creamy Avocado Pasta

Get ready to twirl your fork into the creamiest, dreamiest avocado pasta that’ll make your taste buds do a happy dance. This dish is like a hug in a bowl, perfect for those days when you want something indulgent yet surprisingly simple to whip up.

Ingredients

• 8 oz pasta
• 2 ripe avocados
• 2 cloves garlic
• 1/4 cup fresh basil leaves
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 8 oz pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, halve and pit 2 ripe avocados. Scoop the flesh into a food processor.
3. Add 2 cloves garlic, 1/4 cup fresh basil leaves, 2 tbsp lemon juice, 1/4 cup olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to the food processor. Blend until smooth. Tip: For extra creaminess, add a splash of the reserved pasta water while blending.
4. Drain the pasta and return it to the pot. Pour the avocado sauce over the pasta and toss to coat evenly. Tip: If the sauce is too thick, stir in more reserved pasta water, a tablespoon at a time, until desired consistency is reached.
5. Stir in 1/4 cup grated Parmesan cheese until well combined.

Mmm, this creamy avocado pasta is luxuriously smooth with a bright, herby kick that’s downright addictive. Serve it with a sprinkle of extra Parmesan and a few basil leaves for a pop of color, or go wild and top it with some chili flakes for a spicy twist.

Pasta Pizza Bake

Unbelievable as it may sound, we’ve stumbled upon the culinary lovechild of pasta and pizza that’s about to rock your world. This Pasta Pizza Bake is the cheesy, carb-loaded hug you didn’t know you needed, combining the best of both worlds into one irresistible dish.

Ingredients

• 8 oz penne pasta
• 1 tbsp olive oil
• 1 lb ground Italian sausage
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the penne pasta according to package instructions until al dente, then drain and set aside.
3. In a large skillet, heat 1 tbsp olive oil over medium heat and cook the ground Italian sausage until browned, about 5-7 minutes.
4. Tip: Break the sausage into small crumbles as it cooks for even browning.
5. Stir in the marinara sauce, garlic powder, dried oregano, and red pepper flakes into the skillet with the sausage. Simmer for 2-3 minutes.
6. Tip: Letting the sauce simmer with the spices will deepen the flavors.
7. Combine the cooked pasta with the sausage mixture in the skillet, then transfer everything to the prepared baking dish.
8. Sprinkle the top evenly with shredded mozzarella and grated Parmesan cheese.
9. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
10. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Who knew that pasta and pizza could create such a harmonious dish? The Pasta Pizza Bake emerges from the oven with a crispy, cheesy top layer giving way to a saucy, meaty interior. Serve it straight from the dish for a family-style meal that’s sure to disappear fast.

Pasta with Sweet Corn and Cheese

Get ready to twirl your fork into a dish that’s as cheerful as a summer picnic and as comforting as your favorite blanket—Pasta with Sweet Corn and Cheese is here to steal the spotlight at your dinner table.

Ingredients

• 8 oz pasta
• 2 cups sweet corn kernels
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now means flavorful pasta later.
2. Add 8 oz pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. In a large skillet, melt 2 tbsp butter over medium heat. Tip: Keep the heat medium to avoid browning the butter too quickly.
4. Add 2 cups sweet corn kernels to the skillet and sauté for 3-4 minutes until slightly caramelized.
5. Pour in 1/2 cup heavy cream, stirring gently to combine with the corn. Let the mixture simmer for 2 minutes to thicken slightly.
6. Reduce the heat to low and stir in 1 cup shredded cheddar cheese until melted and smooth. Tip: Adding cheese off the heat prevents it from becoming grainy.
7. Season the sauce with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder, stirring to incorporate.
8. Add the cooked pasta to the skillet, tossing until evenly coated with the sauce.

Finished with a flourish, this pasta dish boasts a creamy texture that hugs each noodle, while the sweet corn pops with freshness against the rich cheese. Serve it in a big bowl with a sprinkle of extra cheese on top for that Instagram-worthy moment.

Hidden Spinach Pasta

Who knew sneaking greens into your pasta could be this much fun? Our Hidden Spinach Pasta is a cheeky way to get your veggies in without sacrificing the comfort of a creamy, dreamy pasta dish. Perfect for picky eaters or those days when you’re just not feeling the salad life.

Ingredients

• 8 oz pasta
• 2 cups fresh spinach
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat.
4. Add 2 cloves minced garlic to the skillet and sauté for 1 minute until fragrant.
5. Add 2 cups fresh spinach to the skillet and cook until wilted, about 2 minutes.
6. Transfer the spinach and garlic to a blender, add 1/2 cup heavy cream, and blend until smooth.
7. Drain the pasta, reserving 1/4 cup of pasta water.
8. Return the pasta to the pot, pour the spinach sauce over it, and toss to combine.
9. Add 1/4 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper, tossing until the cheese is melted and the pasta is evenly coated.
10. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.

Kick back and enjoy this vibrant green pasta that’s as nutritious as it is delicious. The creamy spinach sauce clings to every noodle, offering a subtle earthiness balanced by the richness of Parmesan. Serve it with a sprinkle of red pepper flakes for a spicy kick or alongside grilled chicken for a protein-packed meal.

Peanut Butter Pasta

Yes, you read that right—peanut butter pasta is a thing, and it’s about to rock your world in the most deliciously unexpected way. Imagine the creamy, nutty goodness of peanut butter hugging your favorite pasta like a warm, flavorful blanket. It’s weird, it’s wonderful, and it’s waiting for you to take the first bite.

Ingredients

• 8 oz pasta
• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup pasta water
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, whisk together 1/2 cup creamy peanut butter, 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 2 cloves minced garlic, and 1/2 tsp red pepper flakes in a large bowl until smooth.
4. Reserve 1/4 cup pasta water, then drain the pasta and return it to the pot.
5. Pour the peanut butter sauce over the pasta, adding the reserved pasta water a little at a time until the sauce reaches your desired consistency. Tip: The starch in the pasta water helps the sauce cling to the noodles.
6. Toss the pasta and sauce together over low heat for 1-2 minutes until everything is well combined and heated through.
7. Garnish with 2 sliced green onions and 1 tbsp sesame seeds before serving. Tip: For an extra crunch, toast the sesame seeds in a dry pan over medium heat for 1-2 minutes until golden.

Now, this dish is a symphony of textures—silky pasta, creamy sauce, and a little crunch from the toppings. The flavor? A bold, nutty, slightly sweet, and savory masterpiece that’ll have you questioning why you haven’t been eating peanut butter pasta your whole life. Serve it up with a side of steamed veggies or a crisp salad to round out the meal.

Pasta with Turkey and Cheese

Today’s the day we ditch the dinner dilemma and dive into a dish that’s as easy to love as it is to make: Pasta with Turkey and Cheese. Trust us, this isn’t just another pasta dish—it’s a creamy, dreamy, cheesy escapade that’ll have your taste buds throwing a party.

Ingredients

• 8 oz pasta
• 1 tbsp olive oil
• 1 lb ground turkey
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground turkey and cook until no longer pink, about 5-7 minutes. Tip: Break the turkey into small pieces with a spoon for even cooking.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
4. Reduce the heat to low and stir in the heavy cream, mozzarella, Parmesan, salt, black pepper, and red pepper flakes. Cook until the cheeses are melted and the sauce is smooth, about 3-5 minutes. Tip: Keep the heat low to prevent the sauce from separating.
5. Drain the pasta and add it to the skillet, tossing to coat evenly with the sauce.

Unbelievably creamy with a kick of heat, this pasta is a texture lover’s dream. Serve it up with a sprinkle of extra Parmesan and a side of garlic bread for a meal that’s anything but ordinary.

Easy Pasta Carbonara for Kids

Kids, get ready to twist your forks into something spectacularly simple and delicious! ‘Easy Pasta Carbonara for Kids’ is here to turn your mealtime into a fun, cheesy adventure that even the pickiest eaters can’t resist.

Ingredients

• 8 oz spaghetti
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 4 slices bacon, chopped
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Fill a large pot with water, add 1/2 tsp salt, and bring to a boil over high heat.
2. Add 8 oz spaghetti to the boiling water and cook for 8-10 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat.
4. Add 4 slices chopped bacon to the skillet and cook until crispy, about 5 minutes. Tip: Drain excess fat but leave about 1 tbsp in the skillet for flavor.
5. Add 1 clove minced garlic to the skillet with the bacon and cook for 30 seconds, until fragrant.
6. In a small bowl, whisk together 2 large eggs, 1/2 cup grated Parmesan cheese, and 1/4 tsp black pepper.
7. Drain the cooked spaghetti, reserving 1/4 cup of the pasta water.
8. Immediately add the hot spaghetti to the skillet with the bacon and garlic, tossing to combine.
9. Remove the skillet from heat and quickly stir in the egg mixture, adding reserved pasta water as needed to create a creamy sauce. Tip: The residual heat will cook the eggs safely without scrambling them.
10. Serve immediately, garnished with extra Parmesan cheese if desired.

This pasta carbonara is a creamy, dreamy dish with a perfect balance of salty bacon and rich Parmesan. Try serving it with a side of steamed veggies for a colorful plate that’s as fun to look at as it is to eat!

Pasta with Broccoli and Cheese Sauce

Buckle up, buttercups, because we’re about to dive fork-first into a dish that’s as comforting as your favorite sweatpants – Pasta with Broccoli and Cheese Sauce. It’s the culinary equivalent of a warm hug, with a side of ‘heck yes, I can cook!’

Ingredients

• 8 oz pasta
• 2 cups broccoli florets
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/2 cups milk
• 1 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. During the last 3 minutes of cooking, add 2 cups broccoli florets to the pot with the pasta. Tip: This saves time and dishes by cooking them together!
4. Drain the pasta and broccoli, then return them to the pot.
5. In a medium saucepan over medium heat, melt 2 tbsp butter.
6. Whisk in 2 tbsp all-purpose flour and cook for 1 minute to form a roux. Tip: Keep stirring to prevent burning!
7. Gradually whisk in 1 1/2 cups milk, ensuring no lumps form, and cook until the sauce thickens, about 3-5 minutes.
8. Remove the saucepan from heat and stir in 1 cup shredded cheddar cheese until melted and smooth.
9. Season the cheese sauce with 1/2 tsp salt and 1/4 tsp black pepper.
10. Pour the cheese sauce over the drained pasta and broccoli, tossing to coat evenly. Tip: For extra flavor, sprinkle with a pinch of red pepper flakes before serving!

Unbelievably creamy with a satisfying crunch from the broccoli, this dish is a weeknight hero. Serve it straight from the pot for that ‘no-fuss, all-flavor’ vibe, or fancy it up with a sprinkle of fresh herbs for your next dinner party.

Tomato and Basil Pasta for Little Ones

Kids, gather ’round because we’re about to turn your frowns upside down with a dish that’s as fun to make as it is to eat! ‘Tomato and Basil Pasta for Little Ones’ is here to save the day, proving that even the pickiest of eaters can be pasta lovers in disguise.

Ingredients

• 8 oz pasta
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of water to a boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add 8 oz pasta to the boiling water and cook for 8-10 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tbsp olive oil in a large pan over medium heat.
4. Add 2 cups halved cherry tomatoes to the pan and sauté for 3-4 minutes, until they start to soften.
5. Drain the pasta, reserving 1/4 cup of the pasta water.
6. Add the drained pasta to the pan with the tomatoes.
7. Pour in the reserved pasta water and toss to combine. Tip: The starchy water helps the sauce cling to the pasta.
8. Stir in 1/4 cup chopped basil, 1/2 tsp salt, and 1/4 tsp black pepper.
9. Remove from heat and sprinkle with 1/2 cup grated Parmesan cheese.

Absolutely delightful, this pasta is a vibrant mix of juicy tomatoes and fragrant basil, with a cheesy finish that’ll have the kiddos begging for seconds. Serve it in colorful bowls or let them twirl their own forks for a hands-on meal experience.

Pasta with Chicken and Sweet Peppers

Craving a dish that’s as vibrant as your personality? Look no further than this Pasta with Chicken and Sweet Peppers, a symphony of flavors that’ll have your taste buds dancing faster than you can say ‘al dente.’

Ingredients

• 2 cups penne pasta
• 1 lb chicken breast, cubed
• 2 cups sweet peppers, sliced
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook for 11 minutes, stirring occasionally, until al dente. Drain and set aside.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with salt and black pepper, and cook for 6-7 minutes until golden brown and cooked through. Remove chicken from skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil. Add the sliced sweet peppers and minced garlic, sautéing for 3-4 minutes until peppers are slightly softened.
4. Return the chicken to the skillet with the peppers. Sprinkle in the red pepper flakes and pour in the chicken broth. Simmer for 2 minutes, allowing the flavors to meld.
5. Add the cooked penne pasta to the skillet, tossing everything together until well combined. Sprinkle with grated Parmesan cheese before serving.

Just imagine the creamy Parmesan clinging to each piece of pasta, the sweet peppers adding a pop of color and sweetness, and the chicken bringing its hearty goodness to the party. Serve it up in a big bowl with a side of crusty bread to sop up all that deliciousness!

Quick and Easy Pasta with Tuna

Mmm, who knew that a can of tuna could be the hero of your dinner table? This Quick and Easy Pasta with Tuna is here to save your weeknight with minimal fuss and maximum flavor. Let’s dive into this no-frills, all-thrills dish that’s as easy to make as it is delicious.

Ingredients

• 8 oz pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 can (5 oz) tuna in water, drained
• 1/2 cup cherry tomatoes, halved
• 1/4 tsp red pepper flakes
• 1/4 cup parsley, chopped
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large pan over medium heat.
4. Add minced garlic and sauté until fragrant, about 30 seconds. Tip: Keep the heat medium to avoid burning the garlic.
5. Stir in the drained tuna and cherry tomatoes, cooking until the tomatoes soften slightly, about 2-3 minutes.
6. Drain the pasta, reserving 1/4 cup of pasta water.
7. Add the drained pasta to the pan with the tuna mixture, tossing to combine. Tip: Use the reserved pasta water to adjust the sauce’s consistency if needed.
8. Season with red pepper flakes, salt, and sprinkle with chopped parsley before serving.

Hearty and satisfying, this pasta dish boasts a perfect balance of savory tuna, sweet tomatoes, and a hint of spice. Serve it with a sprinkle of extra parsley and a side of crusty bread to soak up all the deliciousness.

Pasta with Mushroom and Cream Sauce

Ever had one of those days where you crave something decadently creamy yet surprisingly easy to whip up? Well, buckle up, buttercup, because this Pasta with Mushroom and Cream Sauce is about to become your weeknight superhero, cape optional but highly recommended.

Ingredients

• 8 oz pasta
• 2 tbsp olive oil
• 1 lb mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Black pepper to taste
• 1 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining; it’s liquid gold for adjusting sauce consistency.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the mushrooms and sauté until they’re golden and have released their moisture, about 5-7 minutes. Tip: Don’t crowd the pan; mushrooms need space to brown properly.
3. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Tip: Garlic burns quickly, so keep the heat medium and your eyes peeled.
4. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2 minutes, stirring occasionally.
5. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and black pepper to taste.
6. Drain the pasta and add it directly to the skillet with the mushroom cream sauce. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
7. Garnish with chopped fresh parsley before serving.

Yum! This dish is a creamy dream with earthy mushrooms and a velvety sauce that clings to every noodle. Serve it with a side of crusty bread to sop up every last drop of that luxurious sauce, or go wild and top it with a fried egg for an extra layer of indulgence.

Pasta with Ham and Pineapple

Yikes, you thought pineapple on pizza was controversial? Wait until you try this Pasta with Ham and Pineapple—a dish that’s here to shake up your dinner routine with its sweet, savory, and downright delicious vibes.

Ingredients

• 8 oz pasta
• 1 cup diced ham
• 1 cup pineapple chunks
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 8 oz pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and sauté until fragrant, about 30 seconds.
3. Add 1 cup diced ham to the skillet and cook until lightly browned, about 3-4 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
4. Stir in 1 cup pineapple chunks and cook for another 2 minutes, just until heated through.
5. Drain the pasta, reserving 1/4 cup of the cooking water. Add the pasta to the skillet with the ham and pineapple.
6. Pour in the reserved pasta water and toss everything together. Season with 1/4 tsp salt and 1/4 tsp black pepper.
7. Sprinkle 1/2 cup grated Parmesan cheese over the pasta and toss until the cheese is melted and the pasta is evenly coated. Tip: For extra creaminess, add a splash of heavy cream.

Just like that, you’ve got a plate of pasta that’s a tropical vacation for your taste buds—creamy, tangy, and with just the right amount of chew. Serve it up in a hollowed-out pineapple for that extra ‘wow’ factor at your next dinner party.

Pasta with Salmon and Dill

Venture into the realm of effortless elegance with this Pasta with Salmon and Dill dish that’s as easy to whip up as it is to devour. Perfect for those nights when you want to impress without the stress, this recipe is a game-changer for seafood lovers and pasta enthusiasts alike.

Ingredients

• 8 oz pasta
• 1 tbsp olive oil
• 1 lb salmon fillet, skin removed
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1 tbsp fresh dill, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the salmon fillet and cook for 4 minutes per side, or until easily flaked with a fork. Remove from skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Tip: Be careful not to burn the garlic to avoid a bitter taste.
4. Reduce heat to low and stir in heavy cream, dill, salt, and pepper. Simmer for 2 minutes until slightly thickened.
5. Flake the cooked salmon into bite-sized pieces and add to the skillet, stirring gently to combine with the cream sauce.
6. Drain the pasta and add it to the skillet, tossing to coat evenly with the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached. Tip: The starch in the pasta water helps the sauce cling to the noodles better.
7. Sprinkle with grated Parmesan cheese and serve immediately.

Unbelievably creamy with a hint of freshness from the dill, this pasta is a symphony of flavors and textures. Serve it with a crisp white wine and a side of steamed asparagus for a meal that’s as visually stunning as it is delicious.

Pasta with Sausage and Hidden Veggies

Dive into a dish that’s as sneaky as it is scrumptious, where the veggies play hide and seek under the guise of a hearty pasta night. Perfect for picky eaters or anyone looking to pack more greens into their go-to comfort food, this recipe is a game-changer.

Ingredients

• 1 lb Italian sausage
• 2 cups pasta
• 1 cup marinara sauce
• 1/2 cup grated zucchini
• 1/2 cup grated carrots
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Stir in minced garlic, grated zucchini, and carrots, cooking for another 3 minutes until veggies soften.
4. Pour in marinara sauce, salt, and black pepper, then simmer on low heat for 10 minutes, stirring occasionally.
5. Meanwhile, cook pasta according to package instructions until al dente, then drain.
6. Combine cooked pasta with the sausage and veggie sauce, tossing until evenly coated.
7. Sprinkle with grated Parmesan cheese before serving.

Bold flavors and hidden nutrients make this pasta a win-win for dinner. The sausage brings a savory depth, while the hidden veggies add a fresh, slightly sweet contrast. Serve it with a side of garlic bread to scoop up every last bit of sauce.

Pasta with Pumpkin and Sage

Ready to dive fork-first into a dish that screams autumn but is delicious any time of year? Our Pasta with Pumpkin and Sage is like a cozy sweater for your taste buds, blending creamy, savory, and a hint of earthy goodness in every bite.

Ingredients

• 1 lb pasta
• 2 cups pumpkin puree
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh sage leaves
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea to flavor the pasta from the inside out.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sage leaves and fry until crisp, about 1-2 minutes. Remove with a slotted spoon and set aside.
4. In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds. Tip: Keep the heat medium to avoid burning the garlic.
5. Stir in the pumpkin puree, salt, and black pepper. Cook for 2-3 minutes until heated through.
6. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the pumpkin sauce.
7. Toss the pasta with the sauce, adding reserved pasta water as needed to reach desired consistency. Sprinkle with Parmesan cheese and top with crispy sage leaves before serving.

The pasta boasts a velvety texture with the pumpkin sauce clinging to each strand, while the crispy sage adds a delightful crunch. Serve it in hollowed-out mini pumpkins for an Instagram-worthy presentation that’ll have your followers drooling.

Pasta with Lentils and Tomato

Craving a dish that’s as hearty as your grandma’s hugs but won’t have you slaving away in the kitchen all day? Look no further than this Pasta with Lentils and Tomato recipe—a cozy, comforting bowl of goodness that’s sure to make your taste buds do a happy dance.

Ingredients

• 1 cup dried lentils
• 8 oz pasta
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Rinse 1 cup dried lentils under cold water until the water runs clear.
2. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced onion and sauté until translucent, about 5 minutes.
3. Add 2 minced garlic cloves and sauté for another 30 seconds, just until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Stir in 1 can diced tomatoes, 2 cups vegetable broth, and the rinsed lentils. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until lentils are tender but not mushy. Tip: Check the lentils at the 15-minute mark to avoid overcooking.
6. While the lentils cook, bring a separate pot of salted water to a boil and cook 8 oz pasta according to package instructions until al dente. Drain and set aside.
7. Once the lentils are done, stir in the cooked pasta, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Tip: For extra flavor, let the dish sit for 5 minutes before serving to allow the flavors to meld.
8. Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.

This dish boasts a delightful mix of textures—tender lentils, al dente pasta, and a rich, tomatoey sauce that’s just begging to be sopped up with crusty bread. Try serving it with a side of garlic bread for the ultimate comfort food experience.

Pasta with Zucchini and Parmesan

Feast your eyes on this dish that’s as easy to whip up as it is to devour—Pasta with Zucchini and Parmesan is the weeknight hero we all deserve. It’s the kind of meal that says ‘I’ve got my life together’ without you having to actually prove it.

Ingredients

• 8 oz pasta
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 medium zucchinis, sliced into half-moons
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh basil, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
3. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat.
4. Add 2 cloves minced garlic to the skillet and sauté for 30 seconds until fragrant.
5. Add 2 medium sliced zucchinis to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 5-7 minutes until tender. Tip: Don’t overcrowd the skillet to ensure the zucchini gets a nice sear.
6. Drain the pasta and add it to the skillet with the zucchini.
7. Toss everything together, adding the reserved pasta water a little at a time to create a light sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
8. Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and creamy.
9. Garnish with 1 tbsp chopped fresh basil before serving.

Hello, beautiful! This dish is a symphony of textures—creamy, cheesy pasta meets tender, slightly crisp zucchini. Serve it with a sprinkle of extra Parmesan and a glass of white wine for that ‘I’m definitely a grown-up’ vibe.

Pasta with Egg and Cheese

Howdy, pasta lovers! Ever found yourself staring into the fridge at midnight, craving something creamy, cheesy, and downright dreamy? Well, buckle up, because this ‘Pasta with Egg and Cheese’ is about to become your go-to comfort food that’s as easy to whip up as it is delicious.

Ingredients

• 8 oz pasta
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, whisk together 2 large eggs, 1/2 cup grated Parmesan cheese, and 1/4 cup heavy cream in a medium bowl until smooth.
4. Drain the pasta, reserving 1/2 cup of the pasta water, then return the pasta to the pot.
5. Quickly stir in the egg and cheese mixture, adding reserved pasta water as needed to create a creamy sauce. Tip: The residual heat from the pasta will cook the eggs safely.
6. Drizzle with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper, tossing to combine. Tip: For extra flavor, add a pinch of red pepper flakes.

Mmm, what you’ve got here is a bowl of creamy, dreamy pasta with a rich cheese flavor that hugs every noodle. Serve it up with a sprinkle of extra Parmesan and a side of garlic bread for the ultimate comfort meal.

Conclusion

Featuring a variety of easy-to-make, kid-approved pasta dishes, this roundup is your go-to for stress-free meal planning. Whether you’re cooking for picky eaters or looking for quick dinner solutions, these recipes promise to delight. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest for later. Happy cooking!