Why You’ll Love this Easy Pasta Bake

This baked rigatoni is everything you want in a baked pasta recipe. It’s simple to make, you won’t need too many ingredients and most of them are pantry staples. Just like my favorite Lasagna Recipe, in this baked rigatoni recipe I use store-bought marinara sauce and add a few extra seasonings to ensure that the pasta is big on flavor yet quick on prep time. And like most pasta bake recipes, this one is make-ahead friendly and perfect for entertaining.

When you’re craving comfort food, this rigatoni recipe is sure to satisfy. Serve it with a big green salad and Garlic Bread, dig in, and enjoy!

Baked Rigatoni Recipe Ingredients

• Rigatoni Pasta: Or you can substitute another short pasta shape, such as penne or ziti.
• Olive Oil: For sautéing the onion.
• Onion and Garlic: For flavor.
• Ground Beef: Italian sausage also works well in this recipe. Remove it from the casings and crumble it as it cooks. If you prefer a leaner recipe, you can use ground turkey or ground chicken.
• Marinara Sauce: I used store-bought marinara sauce to save time. Homemade Marinara Sauce can also be used.
• Italian Seasoning & Black Pepper: For added flavor. Since most store-bought marinara sauces are already well salted, I’ve found that you don’t need to add any extra salt to this recipe.
• Parmesan Cheese: Bold, sharp and cheesy, grated Parmesan is perfect for adding flavor complexity to the rigatoni. You’ll stir half into the meat sauce and sprinkle the other half on top of the baked rigatoni.
• Mozzarella Cheese: For topping the rigatoni. The mozzarella melts to ooey gooey perfection in the oven.
• Dried Oregano: You’ll sprinkle a bit of dried oregano (or Italian seasoning) on top of the casserole before baking for extra flavor.

How to Make Baked Rigatoni

Boil the pasta. Cook the rigatoni in a large pot of boiling, salted water. Then drain and set aside.

Make the meat sauce. Start by sautéing the onion in olive oil until softened. Then add the ground beef and cook it, crumbling with a spoon, until browned. Add the garlic and cook for 30 seconds. Stir in the marinara sauce, Italian seasoning and pepper. Simmer the sauce for 10 minutes to allow the flavors to develop.

Add cheese and cooked pasta. Stir half of the grated Parmesan into the meat sauce, followed by the cooked rigatoni.

Assemble the pasta bake. Pour the pasta with meat sauce into a greased baking dish. Sprinkle the mozzarella, remaining Parmesan and dried oregano over the top.

Bake. You’ll cover the dish with foil for most of the bake time and then uncover it for the last 5-10 minutes to help the cheese brown on top. Let the baked rigatoni rest for a few minutes after it comes out of the oven, then serve and enjoy!

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Baked Rigatoni Recipe

This Baked Rigatoni is an easy pasta bake recipe that's full of flavor! With ground beef, marinara sauce and cheese, it's quick to put together and then baked until hot and bubbly. Serve it with a salad and garlic bread for a meal the whole family will love.

Course Main Course

Cuisine Italian

Keyword baked rigatoni, pasta bake, rigatoni

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 490kcal

Ingredients

• 1 pound rigatoni pasta
• 1 tablespoon olive oil
• 1 cup chopped sweet yellow onion
• 1 pound ground beef or Italian sausage
• 4 cloves garlic minced
• 48 ounces marinara sauce 2 jars (24 ounces each), or 6 cups of homemade sauce
• 1 teaspoon Italian seasoning
• ¼ teaspoon ground black pepper
• ½ cup grated Parmesan cheese divided
• 6 ounces shredded mozzarella cheese about 1 ½ cups
• ½ teaspoon dried oregano
• chopped fresh parsley optional, for serving

Instructions

• Preheat oven to 375° F. Grease a 9×13-inch baking dish and set aside.
• Bring a large pot of salted water to a boil. Once boiling, stir in the rigatoni and cook for the minimum cook time listed on the package. Then, drain (don't rinse) and set aside.
• Meanwhile, heat the olive oil in a Dutch oven (or large skillet) over medium-high heat. Add the onion and cook until softened, 2-3 minutes, stirring occasionally.
• Add the ground beef, and cook, crumbling, until beef is browned. Drain off excess grease as needed. Add the minced garlic and cook, stirring, for 30 seconds.
• Add the marinara sauce, Italian seasoning and black pepper to the skillet and stir. Bring to a simmer and then reduce the heat to low. Cook at a low simmer for 10 minutes, stirring occasionally.
• Remove the pan from the heat and stir in ¼ cup of grated Parmesan. Then gently stir in the cooked rigatoni. Transfer to the greased 9×13-inch baking dish.
• Sprinkle the shredded mozzarella over the top of the pasta, followed by the remaining ¼ cup grated Parmesan. Sprinkle with the dried oregano.
• Cover the baking dish with a piece of foil that has been sprayed with cooking spray on the underside (to prevent the cheese from sticking to the foil).
• Bake, covered with foil, for 25 minutes. Then uncover and continue baking for 5-10 more minutes, until the rigatoni is hot and bubbly around the edges and lightly browned on top. Let rest for 5 minutes before serving. Serve with chopped fresh parsley, if desired.

Video

Notes

• To Bake Later: You can assemble the baked rigatoni up to one day ahead of time, cover and refrigerate it until you’re ready to bake. Before baking, let it sit at room temperature for about 20 minutes to take the chill off and then add 15-20 minutes to the covered bake time.
• To Freeze: You can freeze the baked rigatoni for up to 3 months before baking. Wrap it tightly with plastic wrap and freeze in an oven-safe dish. Thaw in the refrigerator for 24 hours before baking and bake according to the directions above for baking a chilled casserole.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The easiest way to reheat leftovers is in the microwave, or you can reheat the baked pasta in a covered dish in the oven.

Nutrition

Calories: 490kcal | Carbohydrates: 55g | Protein: 27g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 61mg | Sodium: 1091mg | Potassium: 867mg | Fiber: 5g | Sugar: 9g | Vitamin A: 942IU | Vitamin C: 14mg | Calcium: 220mg | Iron: 4mg

Read Baked Rigatoni for the full recipe. Originally posted at Kristine's Kitchen

If you love macaroni and cheese you might also enjoy these mac and cheese recipes: Instant Pot Mac and Cheese, Butternut Squash Mac and Cheese and Stovetop Panera Mac and Cheese.

Mac and Cheese Recipe Ingredients

• Elbow Pasta: Or use another short pasta shape, such as small shells.
• Sharp Cheddar and Sharp White Cheddar Cheese: Using a combination of cheeses gives the mac and cheese a more complex flavor. I like to use sharp cheddar because it’s more flavorful than medium or mild varieties.
• Butter and Flour: These combine to make a roux, which thickens the sauce.
• Milk: For the sauce. Use whole milk for a richer dish; use low fat milk to lighten it up.
• Seasonings: Salt, pepper, paprika and garlic powder give the cheese sauce a more nuanced flavor. We’re using just a small amount of seasonings so that the flavor isn’t too strong.

How to Make Mac and Cheese

Cook the pasta. Then drain it and return it to the cooking pot.

Make the cheese sauce. First, melt the butter in a medium saucepan. Then whisk in the flour and cook, whisking, for 1-2 minutes. Whisk in the milk and cook until thickened. Off the heat, stir in the seasonings and half of the cheese.

Combine pasta and cheese sauce. Pour the sauce over the pasta and stir until combined.

Assemble. Pour half of the pasta with cheese sauce into a 9×13-inch baking dish. Top with cheese. Pour in the rest of the pasta and top with more cheese.

Bake, uncovered, at 375° F for 15-20 minutes, until hot and melty. Serve and enjoy!

Make Ahead Instructions

You can assemble this mac and cheese up to 1 day ahead of time, cover, and refrigerate. When you’re ready to bake it, let it sit at room temperature for 20 minutes to take the chill off. Then bake, adding about 10 extra minutes to the bake time listed in the recipe card below.

Serving Suggestions

• Vegetables. Add in a simple veggie side dish to make this mac and cheese a meal. Try Sautéed Green Beans, Sautéed Zucchini or Roasted Carrots.
• Salad: A crisp green salad and creamy mac and cheese are a perfect pair! We love this Spinach Quinoa Salad, Kale Salad and Arugula Salad.
• As a Side Dish: This macaroni and cheese recipe feeds a crowd as a side dish, and it’s a favorite for a holiday meal. Serve it with ham, turkey, Instant Pot Pulled Pork or Air Fryer Fried Chicken.

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Homemade Mac and Cheese

This Homemade Mac and Cheese Recipe is the ultimate comfort food! It's exceptionally cheesy, creamy and so easy to make. Serve it as a main dish with a vegetable or salad on the side, or as a side dish with your favorite meals.

Course Main Dish

Cuisine American

Keyword homemade mac and cheese, mac and cheese, mac and cheese recipe, macaroni and cheese recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 10 servings

Calories 435kcal

Ingredients

Mac and Cheese

• 16 ounces short pasta shapes such as elbow macaroni or shells
• 8 ounces sharp cheddar cheese shredded, about 2 cups, divided
• 8 ounces sharp white cheddar cheese shredded, about 2 cups, divided
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2 cups milk low fat or whole
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder

Instructions

• Grease a 9×13-inch baking dish with butter or cooking spray. Preheat the oven to 375° F.
• Cook pasta in a large pot of boiling salted water according to package directions for al dente. Drain the pasta and place it back into the cooking pot.
• Meanwhile, combine the two cheeses in a bowl.
• Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour. Continue whisking until lightly browned, 1-2 minutes. Gradually whisk in the milk. Continue cooking, whisking often, until the mixture begins to thicken, about 5 minutes. Remove from heat.
• Whisk in the salt, pepper, paprika and garlic powder. Then gradually stir in half of the cheese until melted. Pour the cheese sauce over the pasta and stir to combine.
• Pour half of the pasta with cheese sauce into the baking dish and sprinkle on ⅓ of the remaining cheese. Top with the remaining pasta. Sprinkle the remaining cheese evenly over the top.
• Bake 15-20 minutes, uncovered, until hot and bubbly and cheese is melted on top.

Video

Notes

• You can assemble the macaroni and cheese up to 1 day ahead of time, cover, and refrigerate. When you’re ready to bake it, let it sit at room temperature for 20 minutes to take the chill off. Then bake, adding about 10 extra minutes to the bake time listed in the recipe.

Nutrition

Calories: 435kcal | Carbohydrates: 40g | Protein: 18g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 435mg | Potassium: 217mg | Fiber: 2g | Sugar: 4g | Vitamin A: 698IU | Vitamin C: 0.001mg | Calcium: 393mg | Iron: 1mg

Read Homemade Mac and Cheese for the full recipe. Originally posted at Kristine's Kitchen

Not sure what to make for dinner? Give this goulash a try! This easy goulash recipe is loaded with flavor and sure to be a hit with the whole family.

What is Goulash?

This is an American goulash recipe. American goulash is a dish made with ground beef, macaroni pasta, tomato sauce, seasonings and often cheese. It’s typically cooked in one pot, making it especially easy to prepare. American goulash is different from Hungarian goulash, which is a type of stew or soup typically made with chunks of meat, vegetables and seasoned with paprika.

Ingredients You’ll Need

Here’s what you’ll need for this recipe, along with ingredient notes and substitution options.

• Ground Beef: Use lean ground beef or drain off excess grease after browning the meat. You can substitute ground turkey if you want a leaner dish.
• Onion and Garlic: For flavor.
• Bell Peppers: Red and green bell peppers add color, flavor and a healthy veggie to the dish.
• Beef Broth: I recommend using low sodium beef broth so that you can better control the amount of salt in the finished dish. You can always add salt, but you can’t take it away.
• Diced Tomatoes and Tomato Sauce: Goulash is intended to be a saucy dish so we use both canned tomatoes and tomato sauce to achieve this.
• Worcestershire Sauce: A common ingredient in classic American goulash, Worcestershire sauce adds umami flavor and complements the beefy flavor.
• Seasonings: You’ll need Italian seasoning, garlic powder, salt and pepper.
• Macaroni Pasta: Use either white or whole wheat pasta.
• Cheddar Cheese: An optional ingredient in classic goulash; we love this with some shredded cheddar stirred in but you can leave it out if you prefer.

How to Make Goulash

Here’s an overview of the recipe steps. Find the full recipe with ingredient amounts and instructions in the recipe card below.

1. Brown the ground beef in a Dutch oven or other large, heavy pot or skillet.
2. Add the onion and bell peppers and cook until softened. Then add the garlic and cook, stirring, for 30 seconds.

3. Stir in the beef broth, diced tomatoes, tomato sauce, Italian seasoning, Worcestershire sauce, garlic powder, salt and pepper.

4. Stir in the uncooked pasta. Bring the pot to a simmer. Cover the pot and simmer for 8-10 minutes, stirring often to keep the pasta from sticking to the bottom of the pot.

5. Remove the pan from the heat and stir in the shredded cheddar. Garnish with fresh chopped parsley and serve.

Goulash checks all the boxes for a family dinner favorite: wholesome ingredients, kid-friendly flavors and ready in 30 minutes. It’s sure to become a regular in your meal rotation!

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Goulash

Goulash is a comforting dinner idea made with ground beef, macaroni pasta and cheese in a flavorful tomato-based sauce. This easy one pot meal is ready in 30 minutes!

Course Main Course

Cuisine American

Keyword american goulash, goulash, goulash recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 472kcal

Ingredients

• 1 pound ground beef
• 1 ½ cups chopped yellow onion
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 3 cloves garlic minced
• 2 cups low sodium beef broth
• 30 ounces canned diced tomatoes
• 15 ounces canned tomato sauce
• 1 tablespoon Italian seasoning
• 1 tablespoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste
• 2 cups elbow macaroni pasta uncooked, 9 ounces by weight
• 1 ½ cups shredded cheddar cheese
• chopped fresh parsley for serving

Instructions

• Heat a Dutch oven or other heavy pot over medium-high heat. Add the ground beef and cook, crumbling, until browned. Drain excess grease as needed.
• Add the onion and bell pepper and cook until softened, stirring occasionally, about 3 minutes.
• Add the garlic and cook, stirring, for 30 seconds.
• Stir in the beef broth, diced tomatoes, tomato sauce, Italian seasoning, Worcestershire sauce, garlic powder, salt and pepper.
• Add the uncooked pasta to the pot and stir in. Bring to a simmer. Once simmering, reduce the heat to keep the pot at a simmer and cover the pot. Cook, stirring often to keep the pasta from sticking to the bottom of the pot, until pasta is cooked through, about 8-10 minutes.
• Turn off the heat and stir in the shredded cheese. Serve, garnished with chopped fresh parsley.

Video

Notes

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 472kcal | Carbohydrates: 56g | Protein: 24g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 898mg | Potassium: 795mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1101IU | Vitamin C: 47mg | Calcium: 223mg | Iron: 4mg

Read Goulash for the full recipe. Originally posted at Kristine's Kitchen

Chicken Bacon Ranch Casserole

This chicken bacon ranch casserole is a homemade version of this popular chicken casserole. Instead of using bottled ranch dressing and store-bought alfredo sauce, this recipe uses a homemade ranch seasoning mix and an easy homemade cream sauce. These simple steps give this casserole its impossible-to-resist flavor that will have you adding this recipe to your regular dinner rotation.

Ingredients You’ll Need

• Bacon: You can cook the bacon in the oven or make air fryer bacon.
• Penne Pasta: I used whole wheat penne to sneak in some extra fiber and nutrition. Regular penne can also be used.
• Broccoli: You’ll need one pound of fresh broccoli, chopped into bite-sized florets.
• Butter and Olive Oil: For sautéing the onion and also to create the base of the creamy sauce. I use a combination of both butter and olive oil for a balance of richness and flavors.
• Onion and Garlic: These aromatic ingredients add lots of flavor.
• Flour: All-purpose flour thickens the sauce.
• Chicken Broth and Milk: For the base of the creamy sauce. Whole milk provides richness and chicken broth keeps the sauce from being too heavy.
• Seasonings: The ranch seasoning is a combination of garlic powder, onion powder, dried dill, salt and pepper. Paired with fresh chives, it adds the best flavor to this chicken bacon ranch casserole.
• Cooked Chicken Breast: You can shred or chop the chicken for the casserole. Rotisserie chicken works well and helps to cut down on prep time. You can also use leftover cooked chicken, Poached Chicken, Instant Pot Shredded Chicken or Crockpot Shredded Chicken.
• Cheddar Cheese: I recommend sharp cheddar cheese for the most flavor.
• Fresh Chives: To garnish the casserole when serving. The fresh chives really bring out the ranch flavors in the casserole.

How to Make Chicken Bacon Ranch Casserole

1. Cook the bacon. Once cool, chop the bacon.
2. Boil the pasta according to the package directions for al dente. Add the broccoli florets to the pot during the last 1-2 minutes of cook time. Drain and rinse under cold water. Return to the empty pot.
3. In a large skillet, heat the butter and olive oil. Add the onion and cook until softened.
4. Add the garlic and flour. Cook and stir for 30 seconds.
5. Stir in the chicken broth, milk and seasonings. Cook, stirring occasionally, until the sauce just comes to a simmer and thickens slightly.
6. Combine the pasta, broccoli, cooked chicken, half of the shredded cheddar cheese, 2/3 of the bacon and the sauce. Stir together and then transfer to a 9×13-inch baking dish.
7. Top with the remaining cheese and bacon.
8. Cover with foil and bake at 350° F for 20 minutes. Then uncover and bake 5-10 more minutes, until the cheese is melty and the casserole is hot throughout.
9. Top with chopped fresh chives and serve.

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Chicken Bacon Ranch Casserole

This Chicken Bacon Ranch Casserole is a comforting casserole recipe that's loaded with flavor. With bacon, pasta, broccoli and cheese, you'll want to add this recipe to your regular dinner rotation.

Course Main Course

Cuisine American

Keyword chicken bacon ranch casserole

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 506kcal

Ingredients

• 6 slices bacon
• 12 ounces whole wheat penne pasta or white penne, or other short pasta shape
• 1 pound fresh broccoli chopped into florets
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 3 cloves garlic minced
• ¼ cup all-purpose flour
• 1 ½ cups low sodium chicken broth
• 1 ½ cups whole milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill weed
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups shredded or chopped cooked chicken breast
• 8 ounces shredded sharp cheddar cheese 2 cups, divided
• chopped fresh chives for serving

Instructions

Cook the Bacon

• Preheat oven to 400° F. Line a rimmed baking sheet with foil, and fold the edges of the foil up a bit to contain the bacon grease.
• Lay the bacon slices in a single layer on the foil. Bake for 12-20 minutes, until cooked through.
• Transfer bacon to a paper towel-lined plate to soak up excess grease. Then chop the bacon. Set aside.

Prepare the Casserole

• Reduce oven temperature to 350° F.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente, adding the broccoli florets to the pot during the last 1-2 minutes of the cook time. Drain the pasta and broccoli into a colander, rinse under cold water, drain. Put the cooked pasta and broccoli back into the empty cooking pot. Set aside.
• Heat the butter and olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
• Add the garlic and flour and cook for 30 seconds, stirring.
• Stir in the chicken broth, milk, garlic powder, onion powder, dried dill, salt and pepper. Cook, stirring often, until the mixture just comes to a simmer and thickens slightly. Remove pan from the heat.
• To the pot with the pasta and broccoli, add the shredded cooked chicken, half of the shredded cheese, ⅔ of the chopped cooked bacon and the sauce from the skillet. Stir to combine and then transfer the mixture to a 13×9-inch baking dish.
• Top casserole with the remaining shredded cheese and remaining chopped bacon. Cover with foil (spray the underside of the foil with cooking spray to help prevent the cheese from sticking to it). Bake, covered, for 20 minutes. Then uncover and bake 5-10 minutes more, until cheese is melted and casserole is hot throughout.
• Serve with chopped fresh chives.

Video

Notes

• You can assemble the casserole up to one day ahead of when you wish to bake it. If baking a casserole cold from the refrigerator, add 15-20 minutes to the covered bake time. Alternatively, you can prep some of the ingredients ahead of time and then assemble the casserole right before baking it.

Nutrition

Calories: 506kcal | Carbohydrates: 40g | Protein: 27g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 79mg | Sodium: 518mg | Potassium: 471mg | Fiber: 5g | Sugar: 5g | Vitamin A: 827IU | Vitamin C: 53mg | Calcium: 302mg | Iron: 1mg

Read Chicken Bacon Ranch Casserole for the full recipe. Originally posted at Kristine's Kitchen

Lasagna is the best comfort food, made with noodles, ground beef, sauce and cheese. This lasagna is a hearty main dish that you can make ahead or bake right away.

This lasagna recipe is my all-time favorite, and it’s the one that I make most often for my family. This recipe uses a secret ingredient that saves time while still making a delicious lasagna with layers of flavor.

If you’re at all intimidated by making homemade lasagna, don’t be. This easy lasagna recipe is simple to prepare. Below I’ve outlined the steps so that you can make the best lasagna at home.

We love to make lasagna for Sunday dinner. It’s also perfect for entertaining or for when you need to bring a meal to a friend or family member. Serve it with garlic bread, garlic knots or dinner rolls and an Italian salad for a delicious Italian feast.

Read The Best Lasagna Recipe for the full recipe. Originally posted at Kristine's Kitchen

When you’re craving comfort food, nothing hits the spot quite like a cheesy casserole hot from the oven.

I’ve already shared my recipes for Chicken Casserole, Baked Spaghetti and Hamburger Casserole and today’s featured casserole recipe is this incredibly delicious chicken tetrazzini.

This chicken tetrazzini is a baked pasta casserole made with spaghetti or linguine pasta, chicken breast and mushrooms in a creamy, buttery sauce. It’s topped with cheese and then baked in the oven until hot, bubbly and golden brown on top. Some tetrazzini recipes call for using canned cream soup, but this recipe is made completely from scratch. It takes just a few extra minutes to make the homemade creamy sauce and it’s 100% worth it in terms of flavor.

Read Chicken Tetrazzini for the full recipe. Originally posted at Kristine's Kitchen

This baked spaghetti is a hearty, comforting dinner idea that’s easy to put together. In other words, it’s exactly the kind of recipe that we need in our dinner rotation.

We’ve been on a casserole kick lately, and this recipe is one of our favorites thanks to its simplicity. With ground beef, pasta, marinara sauce and cheese, there’s so much to love about this spaghetti casserole.

Read Baked Spaghetti for the full recipe. Originally posted at Kristine's Kitchen

If you’re looking for an easy, healthy, comforting dinner recipe, this tortellini soup checks all the boxes. It’s warming and hearty, filled with tender cheese tortellini and veggies. As written, this soup is vegetarian, but you can easily add some sausage or chicken for added protein. Out of all of the soup recipes I’ve shared, this tortellini soup is one of the easiest. While it simmers on the stove, throw together a quick green salad and enjoy!

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Read Tortellini Soup for the full recipe. Originally posted at Kristine's Kitchen

When everyone’s hungry and you need to get dinner on the table fast, this Instant Pot spaghetti recipe is just the quick and easy recipe you need! You can brown the meat and cook the pasta all in the Instant Pot pot for the ultimate convenient family-friendly meal.

I first shared this Instant Pot Spaghetti recipe almost four years ago, and it continues to be one of the recipes that I make most often for my family for dinner. It’s ready in just over 30 minutes and everyone in the family loves it!

Why make spaghetti in the Instant Pot? Spaghetti isn’t a difficult meal to make on the stove, so why make it in an Instant Pot electric pressure cooker? The real benefit is that you don’t have to watch multiple pots on the stove. You don’t need to drain the pasta, so you won’t dirty a colander, and you don’t need separate pots for the pasta and the sauce. Since the pasta cooks right in the marinara sauce, it absorbs the flavor of the sauce as it cooks. Everyone always tells me that this is the most flavorful spaghetti!

How to Make Instant Pot Spaghetti with Meat Sauce

I’ve tested this recipe in both my 6 quart and 8 quart Instant Pots and it works perfectly in both. If you’re new to Instant Pot cooking, my guide on how to use an Instant Pot can help you to get started.

1. Brown the meat using the Instant Pot sauté function. Then turn the sauté function off.
2. Add the seasonings and water. Stir well, scraping up any bits that are stuck to the bottom of the pot.
3. Break the spaghetti noodles in half and arrange them in a criss cross pattern on top of the meat; do not stir. Arranging the noodles in different directions keeps them from sticking together as they cook.
4. Pour the tomato sauce and marinara sauce on top of the spaghetti. Again, do not stir.
5. Pressure cook on high pressure for 5-7 minutes. (Specific timing instructions are given in the recipe card below).
6. Do a quick pressure release.
7. Let it rest for 3-5 minutes, stir and serve!

Recipe Variations

• Turkey Spaghetti: Substitute ground turkey for the ground beef.
• Italian Sausage: You can replace half or all of the ground beef with Italian sausage. Remove the sausage from the casings and crumble it as you brown it in the pot.
• Vegetarian Spaghetti: To make vegetarian spaghetti, put the water and seasonings in the pot first and stir (or start by sautéing some vegetables as described below). Then layer the pasta as directed in the recipe and pour the marinara and tomato sauce on top. Do not stir after adding the pasta and sauce. Pressure cook as directed. 
• Add Vegetables: Before browning the ground beef, sauté chopped vegetables in 1 tablespoon of olive oil using the Instant Pot sauté function. Try chopped onion, carrots or bell pepper. If you wish to add quick-cooking vegetables such as chopped fresh spinach or frozen peas, stir those in after pressure cooking and then let stand with the lid on for 5 minutes.
• Gluten-Free: Use a gluten-free pasta, such as Barilla gluten free. Readers have tried this recipe with gluten-free pasta with good success.

Recipe Tips

• Use a good quality marinara sauce that you love the flavor of, as it will impact the flavor of the finished dish.
• Do not stir after adding the spaghetti or sauce. You will arrange the spaghetti in alternating directions (see photo above) to prevent the noodles from sticking together.
• Be sure to do a quick release right away when the cook time finishes so that the pasta doesn’t over cook. Be careful as there will be a lot of hot steam that escapes through the steam release valve.
• When you first open the Instant Pot, the sauce may look watery. Give it a stir and let it rest for 3-5 minutes and it will be perfect!

This Instant Pot spaghetti is a quick and easy dinner idea that you’ll want to add to your meal plan rotation. The leftovers reheat wonderfully for an easy lunch or dinner the next day. (more…)

Read Instant Pot Spaghetti for the full recipe. Originally posted at Kristine's Kitchen

You can never have too many quick and easy dinner ideas in your back pocket. This hamburger casserole is an easy casserole recipe that’s quick to prep and can even be made ahead. This hamburger casserole is everything you love about a baked pasta, including that golden brown melty cheese on top. It’s loaded with good-for-you veggies and flavor. One bite and you’ll be hooked!

This ground beef casserole will feed a crowd or leave you with delicious leftovers. We get a couple of meals out of this recipe, and the reheated casserole tastes even better for lunch the next day. (more…)

Read Hamburger Casserole for the full recipe. Originally posted at Kristine's Kitchen

If you asked me for a list of my favorite easy dinner recipes, this pesto pasta would be right up near the top. Is there anything more comforting than a plate of pasta tossed with luscious pesto sauce? I don’t think so. Along with the pesto and noodles, this easy pasta recipe has toasted pine nuts and grated Parmesan cheese, to really enhance the nutty, cheesy flavors of the pesto sauce. I also highly recommend garnishing it with a pinch of red pepper flakes and some fresh basil to really make the flavors pop!

The secret to making the best pesto pasta is to reserve some of the pasta cooking water to help create the sauce. The starch in the water will help the pesto to coat the pasta evenly, so that every bite boasts pesto’s signature nutty, garlicky, cheesy flavor. I also highly recommend making your own homemade pesto. This Pesto Recipe is easy to make in just 10 minutes, and the flavor is so much better than store-bought.

Pesto Pasta Recipe Ingredients

The ingredient list for this pasta recipe is short and simple!

• Spaghetti: Or substitute your favorite pasta. Use either long pasta, such as spaghetti, linguine, fettuccine or bucatini, or short pasta shapes such as penne, rigatoni, rotini, gemelli or cavatappi.
• Pesto Sauce: Pesto is the star of the show here, so be sure to use a good pesto sauce. Use a classic basil pesto or try Kale Pesto Pasta or Spinach Pesto Pasta.
• Toasted Pine Nuts: The pine nuts add a rich nutty, buttery flavor to the dish. Toasting them in a skillet on the stove takes just a few minutes and enhances their flavor.
• Parmesan Cheese: Just about any pasta dish tastes even better with a sprinkle of Parmesan! Since Parmesan is also an ingredient in the pesto sauce, we’re doubling up on its cheesy, salty flavor.
• Red Pepper Flakes: Crushed red pepper flakes add a bit of heat and really make the flavors pop. If you are sensitive to spice you can omit them.
• Fresh Basil: Garnishing the pasta with chopped fresh basil accentuates the fresh, herby flavor of the pesto sauce. 

How to Make Pesto Pasta

1. Cook the pasta in a large pot of salted boiling water according to the package directions. When the pasta is done, reserve 1 cup of the pasta cooking water and then drain the pasta into a colander. Don’t rinse it! You want the starch to linger on the pasta, as it will help the pesto to cling to the noodles. Transfer the pasta to a clean bowl or pot.
2. To the pasta, add about 1/4 cup of the pasta cooking water along with the pesto sauce, adding a little bit of pesto at a time, stirring after each addition until well combined. Add more of the cooking water as needed if the sauce seems too thick or dry, or isn’t evenly coating the pasta.
3. Serve, topped with toasted pine nuts and grated Parmesan. If desired, add a pinch of red pepper flakes and some chopped fresh basil.

Recipe Tips

• Be sure to reserve some of the pasta cooking water before draining the pasta. The starchy water will mix with the pesto to create a looser sauce.
• Drain the pasta but don’t rinse it. Rinsing it would keep the pesto sauce from sticking to the pasta as well.
• Toss the pasta with the pesto in a bowl or clean pot. Don’t use the pasta cooking pot – since it’s hot it will melt the cheese in the pesto and the pesto will stick to the pot. It’s worth dirtying another dish to not lose any of that precious pesto sauce!
• Add the pesto in a few parts, stirring after each addition, to evenly distribute it throughout the pasta.
• To make this recipe come together even faster, you can make the pesto ahead of time. It will keep in an airtight container in the refrigerator for about 5 days. Pour a thin layer of olive oil over the top of the pesto to minimize contact with the air and preserve the bright green color. You can also freeze pesto in an airtight container for up to 3 months.

What to Serve with Pesto Pasta

Complete your Italian menu with one or two of these easy side dishes:

• Salad: Some of our favorites include Italian Salad, Lemon Parmesan Kale Salad and this Arugula Salad.
• Bread: If you ask me, a few slices of warm, buttery Garlic Bread and a plate of pesto pasta is dinner perfection. To keep things even easier, slice up a loaf of crusty bread and serve olive oil and balsamic vinegar on the side for dipping.
• Veggie Sides: Roasted Carrots, Grilled Asparagus and Air Fryer Brussels Sprouts all pair well with this easy pasta recipe.

Recipe Variations

This basic recipe can be dressed up in different ways to fit your tastes. 

• Add Veggies: Stir in chopped fresh spinach, cherry or grape tomatoes, roasted tomatoes or sun dried tomatoes.
• Add Protein: Top the pasta with Grilled Chicken, Baked Chicken or Poached Chicken. Or add salmon (try this Grilled Salmon or Air Fryer Salmon).
• Add Lemon: A squeeze of fresh lemon juice brightens up the flavors.
• Make it Creamy: Stir a few tablespoons of heavy cream into the pesto before tossing it with the pasta.

More Favorite Pasta Recipes

• Caprese Pasta
• Cajun Chicken Pasta
• Baked Ziti
• Stuffed Shells
• Instant Pot Spaghetti

This pesto pasta is one of my very favorite meals, ranking right up there with Homemade Lasagna. I hope you enjoy it as much as we do! (more…)

Read Pesto Pasta for the full recipe. Originally posted at Kristine's Kitchen

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Read Classic Macaroni Salad for the full recipe. Originally posted at Kristine's Kitchen

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Read Baked Ziti for the full recipe. Originally posted at Kristine's Kitchen

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Read Cajun Chicken Pasta for the full recipe. Originally posted at Kristine's Kitchen

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Read Butternut Squash Mac and Cheese for the full recipe. Originally posted at Kristine's Kitchen

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Read Instant Pot Mac and Cheese for the full recipe. Originally posted at Kristine's Kitchen

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Read Instant Pot Goulash for the full recipe. Originally posted at Kristine's Kitchen

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The pasta absorbs delicious flavor as it cooks in the pot with the tomatoes, veggies and seasonings. The tomato-based sauce is slightly spicy, and you can easily adjust the spice level to your tastes. If you want to add ground beef or turkey to this recipe, I’ve included tips for that below. (more…)

Read Vegetarian Chili Mac for the full recipe. Originally posted at Kristine's Kitchen

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Read Chicken Florentine Pasta Bake for the full recipe. Originally posted at Kristine's Kitchen

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Read Chicken Parmesan for the full recipe. Originally posted at Kristine's Kitchen