5+ Best Pasta Recipes

5+Best Pasta Recipes

I found these recipes a long time ago and since I love Pasta, I like to share them with you all. 5+ Best Pasta Recipes, Cheesy Baked Ziti, Spinach and Ricotta Cannelloni, Fettucini Alfredo, Rigatoni Portofino, Ultimate Vegan Cannelloni.

“I’d much rather eat pasta & drink wine than be a size zero”~Sophia Loren.  

Everything we eat, it’s all about moderation.

Cheesy Baked Ziti

Pasta bake


I pound of Ziti, Rigatoni, Mostaccioli or healthier pasta like Quinoa Noodles, Egg Noodles, Soba Noodle (Buckwheat Noodles) Brown Rice Pasta, Kelp Noodles, Spelt Pasta, Kamut Pasta……
Extra Virgin Olive Oil
1 Onion, chopped (1 cup)
2 Garlic Cloves, minced
1 14.5 oz can low-sodium diced tomatoes, drained or use fresh tomatoes
1 15 oz container low-fat ricotta cheese
2 cups shredded low-fat mozzarella cheese
1/4 cup grated Parmesan Cheese
1/2 cup Hemp milk
1/3 cup chopped Italian parsley
1/3 cup chopped fresh basil
1/2 tsp black pepper
1/4 tsp salt
1-Jar of Organic Marinara Sauce instead of using the tomatoes, optional


Prepare pasta according to package directions.  Drain and set aside in large bowl.  Preheat the oven to 400 °F.  Spray a non-stick skillet with extra virgin olive oil cooking spray.  Heat oil over medium heat, add onions and sauté until tender about 5 minutes.  Add garlic and sauté 1 more minute.  Remove from heat.  Stir in tomatoes.  Place ricotta cheese, 1 1/2 cups of the mozarella cheese, 2 tbsp of the Parmesan cheese and milk in a food processor or blender.  Process until smooth.  Add the tomato and cheese mitures, parsley, basil and pepper to the cooked pasta.  Toss well to combine.

Spray a 2 1/2 to 3 quart ( an 8 x 12″ oblong dish works well baking dish with olive oil spray.  Spoon the pasta mixture into the dish.  Sprinkle with remaining 1/2 cup mozzarella and 2 tbsp.  Parmesan cheese.  Bake 400 °F for 20 minutes, or until lightly borwned.

Spinach and Ricotta Cannelloni

Shell shaped pasta stuffed with spinach cheese baked in marinara sauce

This dish is a wonderful light and super tasty Spinach and Ricotta Stuffed cannelloni.  You can use the same recipe for stuffed shells.  Serves 4


2 knobs of butter
Extra Virgin Olive Oil
2 cloves of garlic, peeled and finely sliced
A large handful of fresh marjoram or oregano, chopped
1/4 of a nutmeg, grated
2 drops of honey
8 large handfuls of spinach, thoroughly washed
A handful of fresh basil, stalks chopped, leaves ripped
2 x 400g tins of good quality plum tomatoes, chopped or 1-jar of Organic Marinara Sauce
Sea salt and freshly ground black pepper
400g/14 oz crumbly ricotta cheese
2 handfuls of freshly grated parmesan cheese
16 cannelloni tubes
200g/7 oz mozzarella, broken up

White sauce (optional)

1 x 500ml tub of créme fraiche
2 handfuls of freshly grated parmesan cheese

Preheat oven at 350°F in a baking ovenproof dish that will fit the cannelloni in one layer so it’s nice and snug.  In a saucepan, high heat add butter, a drizzle of olive oil, one of the sliced garlic cloves, a handful of marjoram or oregano and the grated nutmeg.  Put as much spinach as will fit into the pan.  keep turning it over; it will wilt very quickly so you will be able to keep adding more spinach until it’s all in.  Moisture will cook out of spinach, which is fine.  By cooking it this way you don’t lose any of the nutrients that you would if boiling it in water.   Cool the spinach mixture then add the rest of the ingredients, ricotta cheese, parmesan cheese, 2 drops of honey, and mozzarella cheese then stuff the cannelloni or shells line them up on your baking ovenproof dish.  Poor one cup of water, tomato sauce ( I usually make my own or I buy organic tomato sauce in a jar) cover and bake at 350°F for a 1/2 hour to 45 minutes.  I serve it (optional) with the white sauce.

Fettucini Alfredo

Fancy organic fetuccine pasta with creamy alfredo mushroom sauce


1-12oz package fettucini noodles
1 cup heavy or whipping cream
4 tbsp butter
1/4 tsp salt
1/8 tsp coarsley ground black pepper
grated parmessan cheese

Mushroom Sauce

Fresh mushroom, fry in olive oil until brown. Use soy sauce and water.


Cook fettucini as directed. Over low heat, heat fettucini, cream butter, salt, pepper, and parmessan cheese, then add the mushroom sauce. Voila!

Rigatoni Portofino


1 cup pine nuts
1 cup finely grated Parmesan cheese, plus more for serving
10 fresh parsley leaves
Coarse salt
1 1/4 cups olive oil
2 cups packed fresh basil leaves
2 28 ounce cans whole, peeled tomatoes, chopped
8 oz onions, chopped
1 carrot, chopped
1 celery stalk, chopped
Pinch of coconut sugar
1 pound rigatoni


Place pine nuts, Parmesan, parsley, pinch of salt, and 1 cup olive oil in the work bowl of a food processor; pulse until combine. Add basil, and continue to pulse until misture is smooth; set aside.

Heat remaining 1/4 cup olive oil in a large skillet over medium high heat. Add onions, carrot, celery, and sugar; coook until softened, about softened, about 6 to 8 minutes add tomatoes and cook until thickened, about 25 minutes.

Meanwhile, bring a large pot of water to a boil; add salt and return to a boil. Add pasta and cook, according to package directions. Drain pasta; set aside.

Purée tomato mixture through a food mill into the pasta pot. Place pot over low heat and add pesto. Add pasta, and toss to combine. Serve immediately.
Serves 4

 Ultimate Vegan Cannelloni (via Happy Pear)

I love these guys from Ireland.

Bonus: 2 – Vegan Mac & Cheese


2 cups sweet potatoes
1 small carrot
1 onion
1 cup cashew nuts, soak overnight
1 cup of nutritional yeast or 2 cups if you live for it!
4/5 garlic cloves (roasted) squeeze them out of their little shells once roasted
1/3 cup plant-based milk (add more bit by bit to get the right consistency)
Juice from 1/2 a lemon
1 tbsp mustard
1 tbsp tomato paste
Salt & Black Pepper
macaroni pasta
macadamia nuts crushed to sprinkle on top with nutritional yeast black pepper and salt (could also add breadcrumbs)


Cook pasta according to the direction.   Cut up in small pieces the onion, carrot, and sweet potato with a whole garlic cover and bake, 375 degrees for 1/2 hour or until soft.

Blend 1/2 lemon juice, cashews, nutritional yeast, mustard, and almond milk add the vegetables and mix well. Mix the sauce with the pasta then add it in an oven dish, sprinkle black pepper and macadamia nuts bake in the oven 375 degree for a 1/2 hour until brown.   Serve in a bowl, sprinkle chopped parsley.

Another way to make Mac & Cheese with The Happy Pear

*According to a legend centuries ago, the Italian shepherds use pasta dish with 3 ingredients.  It is simple and delicious that kept them warm on cold nights:

  1. Pasta
  2. Black pepper and lots of it (black pepper stimulates the heat)
  3. pecorino cheese

è semplice e delizioso!