Roasted butternut squash orzo

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This creamy roasted butternut squash orzo is the perfect cozy fall meal—rich, savory, and surprisingly easy to make. Roasting the butternut squash with fresh sage and garlic brings out its natural sweetness while adding delicious depth and warm fall flavor.

The roasted squash is blended with stock, cream, and Parmesan cheese to create a smooth, velvety sauce that coats every bite of tender orzo pasta. The combination of sweet roasted squash, savory garlic and sage, and nutty Parmesan makes this orzo incredibly flavorful without requiring a long list of ingredients.

Best of all, this creamy butternut squash orzo is simple, affordable, and made with ingredients you may already have in your kitchen. It’s an easy fall dinner that feels special enough for company but is simple enough for a weeknight meal.

Roasted Butternut Squash Orzo Variations

Add protein: This creamy butternut squash orzo is vegetarian as written, but it’s easy to add protein. Sauté mild or spicy Italian sausage with the garlic before adding the sauce. For a lighter option, try chicken apple sausage or turkey sage sausage.

Add more vegetables: Spinach adds color and freshness, but you can easily substitute Swiss chard or kale. You can also add diced zucchini, mushrooms, or another favorite vegetable to make this orzo even heartier.

Make it gluten-free: I use orzo, a small rice-shaped pasta, for this recipe, but you can substitute your favorite pasta shape. For a gluten-free version, simply use gluten-free orzo or pasta.

Make Ahead & Good to Know

I recommend roasting the butternut squash ahead of time. Not only does roasting bring out the squash’s natural sweetness, but preparing it in advance makes this creamy butternut squash orzo much quicker to put together when you’re ready to cook.

You can also make the entire butternut squash sauce a day ahead. Store it in an airtight container in the refrigerator, then gently warm the sauce on the stovetop when you’re ready to serve. Add the orzo and cook until tender, adding a little extra stock if the sauce needs to be loosened.

The prepared sauce can be refrigerated for up to 4 days. I recommend cooking the orzo fresh when serving for the best texture.

Make It a Meal

If you love cozy Italian-inspired dishes like this creamy roasted butternut squash orzo, you might also enjoy some of my other comforting pasta dishes. Try my Butternut Squash Gorgonzola Pasta, Creamy Tortellini Soup with Italian Sausage, or Mushroom Bolognese Bucatini for more hearty recipes that are perfect for fall and winter.

And if you’re looking for more easy Italian dinner ideas, be sure to browse my Italian pasta recipes and comforting Italian recipes. There’s nothing better than a simple homemade meal that brings everyone to the table. 

Baked pasta al forno

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Baked pasta al forno is the ultimate Italian comfort food! This classic Italian baked pasta dish features layers of tender penne pasta, hearty Bolognese meat sauce, creamy béchamel, and a generous blend of cheese, all baked until golden, bubbly, and delicious.

If you love lasagna but want something a little easier to put together, pasta al forno is a wonderful alternative. It has many of the same delicious flavors as traditional lasagna, but instead of layering pasta sheets, you combine pasta with rich meat sauce, creamy béchamel, and cheese for a comforting baked pasta casserole. It’s hearty, satisfying, and perfect for Sunday dinner, family gatherings, or whenever you’re craving authentic Italian comfort food.

Why You’ll Love This Baked Pasta al Forno Recipe

Perfect for making ahead: One of the things I love about this baked pasta al forno is how easy it is to prepare in advance. You can make the Bolognese meat sauce and béchamel sauce a day ahead, then cook the pasta, assemble the casserole, and bake it when you’re ready to serve.

Great for entertaining: This Italian baked pasta is perfect for Sunday dinner, family gatherings, holidays, or feeding a crowd. The combination of tender pasta, hearty meat sauce, creamy béchamel, and melted cheese makes it a comforting meal everyone will want seconds of.

Freezer-friendly: You can assemble the pasta al forno ahead of time and refrigerate or freeze it for a convenient make-ahead dinner. These lasagna casserole pans are a handy option for preparing, storing, and serving your baked pasta.

Make-Ahead Instructions

Prepare the Bolognese and béchamel sauces up to one day ahead and store them separately in airtight containers in the refrigerator. When you’re ready, cook the pasta, assemble the casserole, and bake.

You can also assemble the entire pasta al forno a day ahead, cover it tightly, and refrigerate until you’re ready to bake. If baking straight from the refrigerator, allow extra time in the oven to heat the center thoroughly.

Storage and Reheating

Refrigerator: Store leftover baked pasta al forno in an airtight container or cover the baking dish tightly. Refrigerate for 3–4 days.

Reheating: Reheat individual portions in the microwave or cover the casserole with foil and warm it in a 350°F oven until heated through. If the pasta looks dry, add a small spoonful of water or extra meat sauce before reheating.

Freezing: You can freeze pasta al forno either baked or unbaked. For the best quality, freeze it in a freezer-safe container, wrap it tightly, and use within 2–3 months. Thaw overnight in the refrigerator before baking or reheating. If baking from frozen, allow additional cooking time and make sure the center is thoroughly heated.

More Italian Comfort Food to Try

If you love hearty Italian dinners, you might also enjoy my Italian Spezzatino Beef Stew, Italian Roasted Sausage, Peppers and Potatoes, or Creamy Tortellini Soup with Italian Sausage. They’re all comforting dishes that are perfect for sharing with family and friends.

If you make this baked pasta al forno, please leave me a comment and let me know how it turned out. I love hearing from you, and your feedback helps other readers, too! 

Spicy Pasta Alla Norcina

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Spicy Pasta alla Norcina is a classic Italian pasta dish made with Italian sausage and a creamy Pecorino cheese sauce. Like many traditional Italian recipes, there are different variations of pasta alla Norcina—some include mushrooms, while others use different cured meats or sausage.

What I love about this recipe is how easy it is to make. The sauce comes together in about the same time it takes to cook the pasta, making this a perfect weeknight dinner when you want something comforting without spending hours in the kitchen.

The sauce starts with sautéed onion and garlic, followed by spicy Italian sausage that’s browned until deliciously flavorful. White wine is added to deglaze the pan, then cream and pasta water are stirred in along with a pinch of nutmeg. Everything simmers for about 10 minutes until the sauce thickens and becomes rich and creamy.

Once the pan is off the heat, Pecorino Romano is stirred into the sauce, creating a luscious, velvety pasta sauce that coats every bite. It’s simple Italian comfort food with plenty of flavor—and one of those pasta dishes that everyone seems to love.

Things to Know About This Spicy Pasta alla Norcina Recipe

One of the things I love about this spicy pasta alla Norcina is how much flavor you get from just a few simple ingredients. The creamy sausage sauce comes together quickly, making it perfect for an easy weeknight dinner, but it’s also special enough to serve when you’re having friends over for dinner.

Can You Add Mushrooms to Pasta alla Norcina?

Absolutely! Some versions of pasta alla Norcina include mushrooms, while others focus on the sausage and creamy Pecorino Romano sauce. If you enjoy mushrooms, add sliced cremini mushrooms to the pan as the sausage begins to brown. Cook until softened before continuing with the sauce.

What Is the Best Sausage for Pasta alla Norcina?

Traditional Norcia sausage can be difficult to find, so I use spicy Italian sausage with a little extra fennel seed to bring out that classic Italian sausage flavor. I love the combination of spicy sausage, creamy sauce, and sharp Pecorino Romano cheese. It creates a rich, flavorful sauce with just the right amount of heat.

If you prefer a milder pasta dish, use mild Italian sausage instead. And if you love extra spice, add 1–2 tablespoons of hot chili flakes along with the sausage, adjusting the amount to your taste.

More Easy Italian Pasta Recipes

If you love easy pasta dinners made with simple ingredients, try my Creamy Vegetarian Broccoli Pasta Shells or my Zucchini Ricotta Penne Pasta. Both are delicious options for a comforting homemade Italian meal without spending hours in the kitchen.

Spicy Lobster Spaghetti Recipe with Creamy Tomato Sauce

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This restaurant quality lobster pasta is fancy enough for Saturday dinner with friends and easy enough for week night family meals. I love that this recipe uses few ingredients you probably already have on hand, with the exception of the lobster.

Tips and Variations for Spicy Lobster Spaghetti

One of the things I love about making pasta is how easy it is to customize it to your taste. This spicy lobster spaghetti is elegant enough for a special dinner but simple enough to make at home whenever you’re craving a delicious Italian seafood pasta.

Choose your favorite pasta. I prefer long pasta for this recipe because it works beautifully with the spicy tomato sauce. Spaghetti is a classic choice, but bucatini, with its hollow center, is another great option. Linguine is also delicious if that’s what you have in your pantry.

Adjust the heat to your liking. Red pepper flakes give this lobster spaghetti its spicy kick. Add more if you love heat or reduce the amount for a milder sauce. For a deeper, more distinctive Southern Italian flavor, try adding Calabrian chili peppers. These Italian chilies are known for their fruity flavor and noticeable heat, making them a delicious addition to seafood pasta.

Use fresh or frozen lobster. I use two frozen lobster tails, thawed before cooking, for this recipe. You can add more lobster if you want a more generous seafood pasta, or substitute large shrimp for an equally delicious variation. If using shrimp, cook them just until pink and opaque so they stay tender.

Don’t overcook the lobster. Lobster cooks quickly and can become tough if left in the pan too long. Cook it just until the meat is opaque and tender, then gently toss it with the sauce and pasta.

Save some pasta water. Before draining the spaghetti, reserve a cup of the starchy cooking water. Add a splash to the sauce as needed to help it cling to the pasta and create a silky finish.

How to Store and Reheat Spicy Lobster Spaghetti

This spicy lobster spaghetti is best served immediately, while the lobster is tender and the pasta is coated in the freshly made sauce. If you have leftovers, here’s how to store them.

• Refrigerator: Transfer leftovers to an airtight container and refrigerate within 2 hours. For the best quality, enjoy within 1–2 days because cooked seafood is delicate.
• Reheating: Gently warm the pasta in a skillet over low heat with a splash of water or broth. Stir carefully and heat just until warmed through to help prevent the lobster from becoming rubbery. You can also use a microwave at reduced power in short intervals.
• Freezing: I recommend enjoying this dish fresh rather than freezing it. Cooked lobster can become tough, and the pasta texture may change after thawing.

What to Serve With Spicy Lobster Spaghetti

If you’re planning an Italian seafood dinner, serve this spicy lobster pasta with crusty bread to soak up the sauce and a fresh green salad.

You can also pair it with one of these Italian-inspired favorites from my kitchen:

• Italian Roasted Lemon Chicken Dinner – a flavorful option for another night when you’re planning an Italian dinner.
• Homemade Italian soups – link to one of your favorite soup recipes for a comforting starter.
• Garlic bread or homemade focaccia – add your existing blog links for an easy side to serve with the pasta.

Helpful Tools for Spicy Lobster Spaghetti

• Bucatini pasta – a hearty long pasta that holds the sauce beautifully.
• Calabrian chili peppers – for an authentic Southern Italian-style kick.
• Seafood scissors – helpful for cutting through lobster shells.
• Stainless steel pasta tongs – make tossing the spaghetti with the sauce easier.

If you make this spicy lobster spaghetti, please leave me a comment and rating below. I love hearing from you, and it’s honestly one of my favorite parts of sharing recipes! Let me know if you made it with lobster tails or tried the shrimp variation. And don’t forget to tag me on Instagram so I can see your creations. 

Pasta all Ortolana vegetable pasta sauce

Pasta all Ortolana is an Italian  vegetarian pasta dish made with a  seasonal summer vegetable sauce that combines garden vegetables, aromatic herbs and tomato sauce to create a comfort sauce packed with flavor. It is easy to prepare and prefect when summer vegetables are in season.  The vegetable sauce is stewed slowly with a medley of vegetables that result in a fragrant and delicious pasta sauce.

Things to know about this Italian vegetable past sauce

The Italian word Ortolana means grower of fruits and vegetables. Staying true to it’s  meaning this vegetable pasta sauce uses a variety of fresh seasonal vegetables.

This recipe is very customizable, just like my ever changing minestrone soup the vegetables I use are what I have on hand. You can mix and match vegetables that fit your lifestyle or have on hand. But this vegetarian pasta sauce always starts like this, with a sofritto made with small diced onions, garlic, celery, and carrots. This is an important first step to add flavor and depth of flavor to the dish. Then the rest of the vegetables are added and simmered slowly in a tomato -based sauce. The results are a rich flavorful vegetarian pasta sauce. The sauce can be make ahead of time and used when you are ready to serve, It also freezer friendly. Here is the link for the freezer friendly containers I use.

Ingredients

• 1/2 lb. rigatoni
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1 small chopped onion
• 1 cup diced peeled carrots
• 1 cup diced celery
• 3 cups cherry tomatoes
• 2 cups tomato sauce
• 1 diced medium zucchini
• 1 small diced eggplant
• 1 diced  red bell pepper
• grated pecorino cheese
•  fresh basil

Instructions

1. Start by cutting all your vegetables. Then in a large saute pan add the olive oil bring to medium high heat add the onion and garlic saute until soft and just beginning to brown.
2. Add the cherry tomatoes and saute until beginning to blister. now add the rest of the vegetables, salt and saute until the vegetables are well combined. then add the tomato sauce rinse out the cans and add one cup of water. Cover and simmer while cooking the pasta in salted water until el dente. Toss the pasta in this delicious vegetarian pasta sauce. Add fresh basil top with grated pecorino. ENJOY!!!
3.  

Genovese meat pasta sauce

Genovese meat sauce is a traditional Neapolitan pasta sauce made with beef and a generous amount of onions. Unlike the tomato-based sauces most of us associate with Italian cooking, Genovese is built around slowly cooked onions. As they cook down with the meat, the onions become soft, sweet, and almost creamy, creating a rich and deeply savory sauce.

Despite its name, Genovese sauce does not come from Genoa. The name is believed to be connected to Genovese cooks who were present in Naples during the Renaissance. Today, it remains a beloved part of Neapolitan cooking. The long, slow cooking time is what gives this sauce its distinctive flavor, and it pairs especially well with short pasta shapes that can hold onto the tender meat and onion sauce.

Tips and tricks for success when making Genovese meat pasta sauce

For this Genovese meat sauce, I use boneless short ribs, but you can also use chuck roast, stew meat, or a combination of meats. The most important step is to brown the meat well. A deep brown crust adds so much flavor to the finished sauce. Use a Dutch oven and work in batches if necessary, making sure not to overcrowd the pan. If the pan is too crowded, the meat will steam instead of brown.

Once the meat is browned, deglaze the pan with red wine, white wine, or broth. Use a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. That’s where a lot of the flavor comes from, so don’t skip this step.

Let the sauce simmer slowly for several hours. The long cooking time allows the meat to become tender and gives the onions time to break down and become part of the sauce. Finish it with fresh Italian parsley for a little freshness and freshly grated cheese for added richness.

And here’s a bonus: Genovese sauce freezes beautifully. I often make a double batch—one to enjoy right away and one to freeze for another meal. It’s the kind of sauce that makes having dinner ready a little easier on a busy day.

Ingredients

• 1 Lb. fusilli
• 2 Lbs. boneless short ribs
• 1/3 cup olive oil
• 1 cup chopped pancetta
• 1 cup each chopped celery and carrots
• 3 Lbs. thinly sliced onions
• 1 cup red wine
• 3 cups beef stock
• 1 cup pasta water
• 1 cup chopped Italian parsley
• 1 cup grated pecorino Romano

Instructions

1. Start by salt and peppering the meat and cutting into large equal size pieces
2. In a heavy stock pot in the oil saute saute the pancetta until crisp. Add the celery and carrots and saute until soft.
3. Add the meat and cook until golden brown on all sides.  Deglaze the pan with the red wine waiting until it evaporates before adding the onions. Then add all the onions and the beef broth. cover and simmer for 3 hours or until the meat is fork tender and onions desegrated. Cook your pasta el dente. Add one cup of pasta water to the sauce
4. Toss the pasta in the Genovese sauce add the grated cheese and parsley. ENJOY!!!!

Pasta con broccoli

Pasta con broccoli or pasta with broccoli is a simple dish that’s easy to make and incredibly comforting. with just a few ingredients, this pasta dish  comes together in less than 30 minutes.

It is a  great healthy recipe for a quick and easy weeknight meal that is both quick and delicious. It’s ingredients broccoli, garlic, white wine and olive oil may sound simple, but when combined together with pasta and pasta water to form a creamy sauce something delicious happens.

A few variations for this Pasta con broccoli recipe

This classic broccoli pasta recipe has many variations. Of course the first and most obvious one in most of my recipes the pasta shape is always an option. I am using  one of my favorite pasta shapes ditalini a small  tubular  pasta shape. You can use any pasta shape that fits your taste.

Secondly you can easily add Italian sausage to this vegetarian pasta recipe. If you are going to use sausage remove it from the casing and sautéing it along with the onion and garlic breaking it up while cooking to a golden brown before proceed to adding the rest of the ingredients.

Or you could go vegan by omitting the cheese and using dairy free pasta.

These variations offer different flavors and textures while keeping broccoli as the main ingredient. Enjoy experimenting with them.

And lastly please let me know how this recipe or variations of it work out for you. I love hearing from you it’s my favorite part!!!

Ingredients

• 4 cups broccoli florets
•  3 cups of small shaped pasta
• 2 Tbsp. extra virgin olive oil
• 1/3 cup chopped onions
• 2 Tbsp. minced garlic
• 1 Tbsp. hot pepper flakes
• 1 cup white wine
• 2 cups pasta water
• 1 cup  grated parmesan cheese
• 1 cup toasted Italian bread crumbs
• Salt and pepper to taste

Instructions

1. Start by cleaning and cutting the broccoli. Then in salted boiling water cook the broccoli until fork tender.  remove and add to the saute pan. Add the pasta to the same water you cooked the broccoli un, until el dente
2. Meanwhile in a saute pan over medium high heat un the olive oil saute the garlic,  onion, and red pepper flakes until soft and fragrant. Add the white wine and simmer until almost evaporated then add the cooked broccoli and mash. Add the pasta water and simmer until sauce thickens . Add half of the parmesan. Toss the cooked and drained  pasta to the broccoli mixture and mix until well combined. Plate top with the grated breadcrumbs and remaining parmesan cheese. ENJOY!!!!

4 ingredient potato gnocchi

Gnocchi is an Italian pasta, think small Italian dumplings, the most common is classic potato gnocchi. made of cooked mashed potatoes, flour and eggs.  And It’s no wonder most Italian restaurants have gnocchi on the menu. Most home cooks are intimated by making gnocchi at home. I am here to tell you you don’t have to be.

Making homemade gnocchi is a lot easier than you think. The most challenging part is getting the dough to the right consistency to produce the soft light  gnocchi dumplings. This make take a few attempts, and that’s okay. After a few tries you will be making gnocchi like a pro.

I have included a video. I hope it helps!!!

Tips when making this 4 ingredient potato gnocchi at home

One: Boil the potatoes uncut. This is important cut boiled potatoes are full of water. Meaning you have to add more flour that means hard rock like gnocchi

Two: let the gnocchi dough rest at room temperature for at least 15 minutes. This makes working with dough easier.

Three: I used a fork to add strips to the  gnocchi. This isn’t a necessary step, but it does make for a pretty presentation. I have linked a gnocchi stripper . If you want to go fancy.

Growing up, and in later years at the restaurants  I watched my Mama make gnocchi, on a floured broad using both hands, her skills never ceased to amaze me.

I was never as masterful  as my Mama, but in the restaurants before the prep cooks and after my  Mama passed, I make thousands of gnocchi, although I never learned how to use two hands.

When you make this recipe please leave me a comment and don’t forget to tag me on Instagram, that’s my favorite part!!!

Ingredients

• 4 cups mashed potatoes
• 3 cups of flour
• 1 egg
• 1 cup grated parmesan
• Salt and pepper to taste

Instructions

1. Start by peeling the potatoes  and boiling the WHOLE UNCUT potatoes in salted water, until fork tender. about 20 minutes.
2. Remove from the water on a lightly  floured broad using a potato masher or potato ricer mash the potatoes until smooth. Make a well in the center add the rest of the ingredients , including salt and pepper.
3. Beginning kneading the dough until smooth, adding more flour a little at a time , until you have a smooth dough the dough will be slightly sticking. Let the dough rest covered  for 30 minutes.
4. Then section the dough into 8 equal pieces. Roll into 12 inch long ropes flour lightly,  cut the ropes into 1/2 inch pieces flour lightly. Using a fork and your thumb roll the gnocchi pieces into the classic shape. I have included a video showing the technic.
5. Store on a parchment lined cookie sheet covered  in your refrigerator for 2 days or they can be frozen. ENJOY!!!!

20 minute  tomato basil  spaghetti

This 20 minute tomato basil spaghetti comes together in under 20 minutes, the sauce is ready in just about the same time as it takes to cook the pasta.

The best time to make this pasta dish is when tomatoes are in season. The sauce  is simple the liquid from the tomatoes combined with the pasta water and grated cheese create a sauce full of  delicious fresh Italian flavors.

A few things to know about this 20 minute tomato basil spaghetti

With a few cups of tomatoes, garlic, herbs olive oil and pasta you can make this easy tomato sauce. Use as many tomato varieties as you can  get your hands on. Any color any shape – the more the better. Their natural juices release into the pan along with the pasta water create a  luscious sauce. This tomato sauce is meant to be chunky, it’s not a smooth sauce.  Use an emersion blend for a smoother finish,

Ingredients

• 1/2 Lb. spaghetti
• 4 Tbsp. extra virgin olive oil
• 2 Tbsp. minced garlic
• 4 Tbsp chopped shallots
• 4 cups chopped tomatoes
• 1 Tbsp.  fresh or dried oregano
• 2 cups pasta water
• 4 Tbsp. fresh chopped basil
• 1/2 cup grated parmesan

Instructions

1. Start by cooking your pasta el dente reserving 2 cups before draining
2. mean while make the sauce starting by  washing, drying and chopping the tomatoes. leave some cherry tomatoes whole.
3. In a saute pan over medium high heat add the 4 Tbsp. of olive oil add the garlic and the shallots saute until soft and just beginning to brown , Add the tomatoes, tomato sauce, oregano and pasta water cook until the sauce thickens about 10 minutes.
4. Toss the el dente cooked spaghetti into the sauce. top with freshly grated parmesan and basil. ENJOY!!!

Quick zucchini ricotta pasta

I like making really simple pastas in the summer that highlight a main fresh seasonal ingredient. Not only is this zucchini and ricotta pasta recipe quick, it highlights one of  the most prolific summer vegetables, zucchini.

This vegetarian summer pasta dish combines garden fresh zucchini, cherry tomatoes with creamy light ricotta and the fresh taste of lemon for a pasta dish everyone will love. and the best part, the sauce is essentially ready when the pasta is cooked. What’s not to love?

Variations for this quick pasta dish

This quick zucchini ricotta pasta recipe is a versatile dish, that can be adapted to a number of variations.

One would be  if you don’t have or like ricotta use a good farmer cheese. If you want to add in more vegetables add in 2 cups of chopped spinach. It’s a great  vegetarian pasta on it’s own , but if you want to add cooked  chicken or shrimp.

Of course pasta choice is always an option. You can use any pasta shape you like. I like using small shaped pasta in this recipe. the pasta in this recipe is anelli (Italian for small rings) . I love this classic Italian  pasta shape. It can be hard to find . I ordered it on Amazon. I have attached the link.

Lastly if you make this easy, and  quick summer pasta dish please leave me comment. I love hearing from you. It’s my favorite part!!!

Ingredients

• 1/2 lb. small shaped pasta
• 2 Tbsp. olive oil
• 1 Tbsp. minced garlic
• 4 Tbsp chopped shallots or onion
• 1 zucchini sliced thin
• 2 cups cherry tomatoes
• 2 cups ricotta
• 1 cup pasta water
• juice and zest from 1 lemon
• 1/2 cup grated parmesan
• 2 Tbsp.. chopped Italian parsley

Instructions

1. cook your pasta el dente while making the sauce
2. start by cutting the zucchini into medium dice
3. In a saute pan over medium high heat in the olive oil saute the garlic and shallots until soft and translucid. Then add the zucchini and tomatoes and cook until tomatoes start to burst and zucchini is crisp tender.
4. Add the pasta water and lemon juice and zest. Simmer until sauce thickens about 10 minutes. Then add the ricotta and grated parmesan.  Cook just until all ingredients are well combined. Add in the pasta top with Italian parsley. ENJOY!!!