Article content
Looking for a quick lunch or dinner that’s filling, tastes great and doesn’t take half the day? Here is a selection of 12 proven pasta recipes even a beginner can handle. You’ll find one-pan flash dishes, creamy sauces and baked versions – from cheesy and tomato-based to chicken and “gyros” style.
1) Baked pasta „for a few bucks”
Ingredients
- 500 g elbow pasta
- 150 g dry salami
- 6 eggs
- 150 g hard cheese
- salt, pepper, a bit of butter
Method
- Cook the pasta al dente in salted water. Cut the salami into strips, beat the eggs, season with salt and pepper.
- Grease a baking dish with butter. Mix the pasta with the salami and eggs.
- Layer: ⅓ of the pasta, cheese, ⅔ of the pasta, cheese, the rest of the pasta. Bake at 180 °C for approx. 15 min.
- Finally sprinkle with cheese and let it brown briefly.
Tip: Add dried parsley or your favorite herbs.
2) Excellent one-pan lunch (approx. 20 minutes)
Ingredients
- 500 g ground meat, 1 onion, oil
- 1 green pepper, 2× strained tomatoes (can), 2 cups water
- 1 chili pepper, 300 g small pasta
- 200 g grated mozzarella, salt, pepper, fresh basil
Method
- Sauté the onion in oil, add the pepper, briefly fry. Add the ground meat and brown it.
- Add the chili, tomatoes, salt and pepper, pour in the water and bring to a boil.
- Add the pasta, cover and cook until tender, stirring occasionally.
- Sprinkle with basil and mozzarella and let the cheese melt.
3) Homemade cheese sauce in minutes
Ingredients
- 4 tablespoons plain flour, 2.5 cups milk, 125 g butter
- 200 g cheddar, 2 teaspoons full‑fat mustard
- salt, pepper, a pinch of caraway and dried basil
Method
- Briefly sauté the flour in butter until light golden.
- While stirring, gradually add the milk and mustard, simmer until thickened.
- Season with salt, pepper, caraway and basil, stir in grated cheddar and a knob of butter.
Tip: Soften it with a splash of cream at the end.
4) Pasta with chicken and cheese sauce
Ingredients
- 340 g penne, 2 chicken breasts, 1.5 cups mozzarella
- olive oil, salt, pepper
- Sauce: 1 tablespoon olive oil, 4 cloves garlic, 3 tablespoons flour, 1 cup chicken stock, 1 cup milk, ¾ cup Parmesan, salt, pepper
Method
- Cook the penne al dente. Cut the chicken and sauté in oil, season with salt and pepper.
- Sauce: briefly sauté the garlic, sprinkle with flour, combine, slowly whisk in the stock and milk, simmer until thickened, add Parmesan.
- Mix with half the pasta and the chicken, layer into a dish with the other half, top with mozzarella.
- Bake 20–25 min at 180 °C.
5) Baked “gyros” pasta
Ingredients
- 3 chicken breasts, 1 small can of corn
- 1 green + 1 red pepper, 1 onion
- 2 handfuls pasta, ¾ pack gyros seasoning
- 150 g hard cheese, salt, pepper, garlic, oil
Method
- Cook the pasta. Cut the chicken, season with gyros seasoning and let rest for 30 min.
- Sauté the onion and peppers, add garlic and the meat, brown it, mix in the corn and pasta.
- Transfer to a dish, sprinkle with cheese and bake at 200 °C until the cheese melts.
Tip: Yogurt dip (yogurt + garlic + lemon + salt) for serving.
6) Penne with creamy cheese sauce, mushrooms and bacon
Ingredients
- penne, cream, 1 egg yolk
- mushrooms, bacon, garlic
- a handful of grated cheese (Edam/Parmesan), oil, salt, pepper, parsley
Method
- Cook the penne. Fry the bacon in oil, add garlic and mushrooms.
- Stir in the pasta, pour in the cream mixed with the yolk and cheese, stir until thickened.
- Season and sprinkle with parsley.
7) Baked “pizza” pasta
Ingredients
- 400 g pasta, mushrooms, onion
- ham, hard cheese, bolognese sauce, ketchup
- oregano, salt, pepper, butter
- Dressing: 2 eggs, 1 cup yogurt or cream, salt, pepper
Method
- Cook the pasta. Sauté the onion and mushrooms in oil.
- In a bowl mix the pasta, ham, cheese, ketchup and mushrooms, season.
- Transfer to a greased dish, top with bolognese and sprinkle with cheese.
- Whisk the dressing, pour over, sprinkle with oregano and more cheese. Bake at 200 °C until golden.
8) Mild chicken sauce for pasta
Ingredients
- 2–3 chicken breasts, 200 g cream cheese
- 1 cube chicken stock, 1 can mushrooms
- 1 tomato, 1 chili pepper, 100 ml milk
- salt, pepper, oil, parsley
Method
- Season the chicken with salt and pepper, sauté in oil.
- Add the cream cheese, tomato, chili, mushrooms, pour in the milk and stock, briefly simmer.
- Season and serve with pasta, sprinkle with parsley.
9) Pasta with chicken in tomato sauce
Ingredients
- 2 chicken breasts, salt, pepper
- 200 ml tomato sauce, 100 ml water
- garlic, macaroni, parsley
Method
- Cut the chicken, sauté and season with salt and pepper.
- Add the tomato sauce, garlic and water, simmer briefly.
- Stir in cooked macaroni, heat through, sprinkle with parsley.
Tip: A teaspoon of sugar will balance the acidity of the tomatoes.
10) Penne with chicken, tomatoes and double cheese
Ingredients
- 150 g penne, 1 onion, 300 g chicken breasts
- 1 tablespoon olive oil, 1 tablespoon tomato paste
- 400 g canned tomatoes, 80 g goat cheese
- 125 g mozzarella, salt, pepper, chili to taste, a sprig of rosemary
Method
- Cook the penne. Sauté the onion, add the chicken and brown.
- Stir in the paste and tomatoes, simmer briefly, add the goat cheese, season and add the rosemary.
- Mix with the pasta, transfer to a dish, top with mozzarella and bake at 200 °C for 18–20 min.
11) “Quick” tomato sauce with smoked/cured sausage
Ingredients
- 300 g good-quality smoked/cured sausage (kabanos/sausage), a piece of bacon
- 2 large onions, 5 cloves garlic
- 1 small tomato paste, approx. 250 ml ketchup, 2 teaspoons sugar
- dried herbs (basil, thyme, oregano), salt, pepper, lard/oil, water as needed
Method
- Fry the bacon and onion in a little lard, add the sausage and sear briefly.
- Stir in the paste, garlic, sugar, herbs, ketchup and a little water – simmer until thick.
- Season and serve with pasta and cheese.
12) Chicken pasta with blue cheese sauce
Ingredients
- 3 tablespoons oil, 300 g chicken
- 120 g blue cheese (Niva), 200 ml whipping cream
- 125 ml water/stock, salt, pepper, chopped chives
Method
- Lightly season the chicken with salt and pepper, sauté until golden.
- Pour in the water/stock and briefly braise. Add the cream and crumbled blue cheese, simmer until thickened.
- Stir in the chives and serve with pasta.
Tip: Let the blue cheese melt in gradually – the sauce will be smooth.
How to perfect your pasta
- Salt in the water: approx. 10–12 g per 1 liter of water.
- Al dente: better one minute less – the sauce will finish the pasta.
- Starchy water: add a few tablespoons of pasta cooking water to the sauce – it will bind better.
- Fat at the end: a teaspoon of olive oil or butter for shine and flavor.
- Herbs: basil, oregano, parsley – add them at the end.
Recommended sides and serving
- Salads: arugula with lemon and Parmesan; tomatoes with onion and basil.
- Bread: garlic baguette, focaccia, crusty ciabatta.
- Toppings: Parmesan/pecorino, pine nuts, chili flakes.
