Ingredients

• 12 oz penne or rigatoni
• 3 tbsp olive oil
• 6 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1/2 tsp red pepper flakes
• 1/2 cup grated Parmesan
• Fresh basil, salt & pepper

Instructions

1. Boil pasta in salted water until al dente; reserve 1 cup pasta water.
2. Warm olive oil in a large skillet and cook garlic until fragrant, about 1 minute.
3. Stir in crushed tomatoes and red pepper flakes; simmer 10 minutes.
4. Lower heat, stir in cream and Parmesan until smooth.
5. Toss in pasta, loosening with pasta water as needed. Top with basil and serve.

Ingredients

• 12 oz fettuccine
• 2 chicken breasts, sliced
• 4 tbsp butter
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan
• Salt, pepper & parsley

Instructions

1. Cook fettuccine according to package directions; drain and set aside.
2. Season chicken and sear in 2 tbsp butter until golden and cooked through; set aside.
3. In the same pan, melt remaining butter and cook garlic until fragrant.
4. Pour in cream, bring to a gentle simmer, then whisk in Parmesan until smooth.
5. Add pasta and chicken back to the pan, toss to coat, and finish with parsley.

Ingredients

• 12 oz spaghetti
• 1 lb shrimp, peeled
• 2 tbsp cornstarch
• 2 tbsp oil
• 1/2 cup mayonnaise
• 3 tbsp sweet chili sauce
• 1 tbsp sriracha
• Green onions for garnish

Instructions

1. Cook spaghetti to al dente and drain.
2. Toss shrimp in cornstarch, then pan-sear in hot oil 2-3 minutes per side until crisp.
3. Whisk together mayonnaise, sweet chili sauce, and sriracha for the sauce.
4. Toss cooked pasta with half the sauce, then top with shrimp and remaining sauce.
5. Garnish with sliced green onions and serve immediately.

Ingredients

• 12 oz rigatoni
• 1 head garlic, roasted
• 1 cup ricotta cheese
• 1/4 cup olive oil
• 1/2 cup Parmesan, grated
• 1/2 cup reserved pasta water
• Salt, pepper & lemon zest

Instructions

1. Roast garlic head at 400°F for 30 minutes, then squeeze cloves from skins.
2. Boil pasta until al dente, reserving pasta water before draining.
3. Blend roasted garlic, ricotta, olive oil, and pasta water until smooth.
4. Toss the sauce with hot pasta and Parmesan until glossy.
5. Finish with lemon zest, black pepper, and extra Parmesan.

Ingredients

• 20 jumbo pasta shells
• 15 oz ricotta cheese
• 1 egg
• 2 cups mozzarella, shredded
• 1/2 cup Parmesan
• 2 1/2 cups marinara sauce
• Italian seasoning, salt & pepper

Instructions

1. Boil shells until just shy of al dente; drain and cool slightly.
2. Mix ricotta, egg, 1 cup mozzarella, Parmesan, and seasoning in a bowl.
3. Spread a layer of marinara in a baking dish, then stuff each shell with filling and arrange on top.
4. Cover shells with remaining marinara and mozzarella.
5. Bake covered at 375°F for 25 minutes, then uncovered 10 minutes until bubbly.

Ingredients

• 12 oz penne
• 2 chicken breasts, cubed
• 3 tbsp butter
• 5 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 cup Parmesan, grated
• Salt, pepper & parsley

Instructions

1. Cook penne to al dente; drain and set aside.
2. Season chicken and cook in butter until golden and cooked through; remove from pan.
3. Add garlic to the same pan and cook until fragrant, about 1 minute.
4. Pour in cream, bring to a simmer, then stir in Parmesan until thickened.
5. Return chicken and pasta to the pan, toss to coat, and top with parsley.

Ingredients

• 12 oz angel hair pasta
• 6 tbsp butter
• 5 cloves garlic, minced
• 1/4 cup reserved pasta water
• 1/2 cup Parmesan, grated
• Fresh parsley, salt & pepper

Instructions

1. Cook angel hair pasta 2-3 minutes until just tender; reserve pasta water and drain.
2. Melt butter in a large skillet and cook garlic until fragrant and lightly golden.
3. Add pasta water to the butter and garlic and let it bubble slightly.
4. Toss in the pasta and Parmesan, tossing quickly until glossy and coated.
5. Finish with fresh parsley and a crack of black pepper.

Ingredients

• 1 lb rotini pasta
• 1 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup red onion, diced
• Salt, pepper & fresh dill

Instructions

1. Cook rotini to al dente, drain, and rinse under cold water.
2. Whisk together mayonnaise and apple cider vinegar for the dressing.
3. Toss cooled pasta with tomatoes, cucumber, and red onion.
4. Stir in the dressing until evenly coated.
5. Chill at least 1 hour before serving, garnished with fresh dill.

Ingredients

• 12 oz spaghetti, broken in half
• 3 cups cooked chicken, shredded
• 1 can cream of chicken soup
• 1 cup sour cream
• 1/2 cup chicken broth
• 2 cups cheddar, shredded
• Salt, pepper & paprika

Instructions

1. Cook spaghetti to al dente and drain.
2. Stir together soup, sour cream, and broth until smooth.
3. Fold in cooked spaghetti, shredded chicken, and half the cheddar.
4. Spread into a greased baking dish and top with remaining cheddar.
5. Bake at 350°F for 25 minutes until bubbly and golden.

Ingredients

• 12 oz linguine
• 1 lb shrimp, peeled
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp red pepper flakes
• 1 cup heavy cream
• 3/4 cup Parmesan, grated

Instructions

1. Cook linguine to al dente; reserve 1/2 cup pasta water and drain.
2. Sauté shrimp in olive oil 2 minutes per side until pink; remove from pan.
3. Cook garlic and red pepper flakes in the same pan until fragrant.
4. Pour in cream, simmer, then whisk in Parmesan until smooth.
5. Toss in pasta and shrimp, loosening with pasta water as needed.

Ingredients

• 12 oz rotini
• 6 slices bacon, chopped
• 3 tbsp butter
• 2 tbsp flour
• 1 1/2 cups milk
• 1 packet ranch seasoning
• 3/4 cup cheddar, shredded

Instructions

1. Cook rotini to al dente and drain.
2. Cook chopped bacon in a skillet until crisp; remove, leaving 1 tbsp fat.
3. Melt butter into the fat, whisk in flour, and cook 1 minute.
4. Slowly whisk in milk and ranch seasoning; simmer until thickened.
5. Stir in cheddar until melted, then toss with pasta and bacon.

Ingredients

• 20 oz cheese tortellini
• 1/2 cup basil pesto
• 3/4 cup heavy cream
• 1/2 cup Parmesan, grated
• Cherry tomatoes, halved
• Salt, pepper & fresh basil

Instructions

1. Cook tortellini according to package directions and drain.
2. Warm cream in a large skillet over medium-low heat.
3. Whisk in pesto and Parmesan until the sauce is smooth.
4. Toss in tortellini and cherry tomatoes, coating well.
5. Season to taste and garnish with fresh basil before serving.

Ingredients

• 12 oz penne
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup ricotta cheese
• 1/2 cup reserved pasta water
• 1/2 cup Parmesan, grated
• 2 cloves garlic, minced
• Fresh basil & red pepper flakes

Instructions

1. Cook penne to al dente; reserve pasta water and drain.
2. Sauté garlic and sun-dried tomatoes in a splash of their oil until fragrant.
3. Whisk in ricotta and pasta water until a creamy sauce forms.
4. Stir in Parmesan and toss with hot pasta until coated.
5. Top with fresh basil and a pinch of red pepper flakes.

Ingredients

• 12 oz elbow macaroni
• 4 tbsp butter
• 1/4 cup flour
• 2 1/2 cups milk
• 2 cups sharp cheddar, shredded
• 1 cup Gruyere, shredded
• Salt, pepper & paprika

Instructions

1. Cook macaroni to al dente and drain.
2. Melt butter in an oven-safe skillet, whisk in flour, and cook 1 minute.
3. Slowly whisk in milk and simmer until thickened.
4. Remove from heat and stir in cheddar and Gruyere until melted, then fold in macaroni.
5. Sprinkle with extra cheese and bake at 400°F for 15 minutes until golden.

Ingredients

• 12 oz spaghetti
• 2 chicken breasts, sliced
• 5 tbsp butter
• 5 cloves garlic, minced
• 1/4 cup reserved pasta water
• 1/2 cup Parmesan, grated
• Fresh parsley & lemon juice

Instructions

1. Cook spaghetti to al dente; reserve pasta water and drain.
2. Season chicken and sear in 2 tbsp butter until golden and cooked through; remove.
3. Melt remaining butter in the pan and cook garlic until fragrant.
4. Add pasta water, pasta, and Parmesan, tossing until glossy.
5. Return chicken to the pan, finish with parsley and a squeeze of lemon.