top ten pasta recipe
The Best top ten pasta recipe
I love this recipe because it’s balanced—it’s not too heavy, but it’s not just a quick carb fix either. The right kind of pasta can be part of a healthier meal if you’re mindful of the ingredients, and honestly, I’ve found that my family tends to eat better when it’s something they actually enjoy. My kids will happily eat it for breakfast if I serve it with a side of scrambled eggs and avocado, and my husband swears by it when he’s working late and just wants something warm and easy. It’s also great for special occasions because it feels celebratory without being overly complicated. Whether you’re hosting a dinner party or just cooking for the family, pasta is a dish that never fails to bring people together. And honestly? It’s one of those meals that’s so easy to customize—swap in different proteins, fresh herbs, or even a sprinkle of cheese—and it’ll still taste like home.
Classic Baked Pasta with Garlic and Tomato Sauce
A comforting baked pasta dish featuring al dente noodles smothered in a rich tomato-garlic sauce, topped with melted cheese for a creamy finish. Perfect for weeknight dinners.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 large egg
- 1/2 cup cold water
- 1 (28 oz) can crushed tomatoes
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves (optional)
👨🍳Directions
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1
Preheat oven to 375°F. In a large bowl, mix flour and salt. Add egg and water, then knead until smooth. Cover and rest for 15 minutes. -
2
Roll dough thinly and cut into 1-inch squares. Place in a greased 9×13-inch baking dish. -
3
In a saucepan, heat crushed tomatoes with garlic over medium heat until simmering. Stir in cream and cook for 5 minutes. Remove from heat and stir in Parmesan. -
4
Spread sauce evenly over the pasta squares. Top with mozzarella and Parmesan. Bake at 375°F for 20–25 minutes until bubbly and golden.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking dish (9×13 inches)
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Baked Pasta with Garlic and Tomato Sauce Works
❓ Frequently Asked Questions About Baked Pasta with Garlic and Tomato Sauce
How do I prevent my pasta from sticking together while cooking?
Cook the pasta in a large pot of well-salted water until al dente. Stirring frequently with a wooden spoon or pasta fork helps distribute heat and prevents clumping. If the water is too crowded, the pasta will stick more. For dry pasta, toss it with a little olive oil before adding it to the pot to create a barrier.
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What’s the best way to save pasta water for sauces?
Reserve about half a cup of starchy pasta water before draining the pasta. When tossing with sauce, add a splash of this water to help emulsify the sauce and loosen thickened mixtures. The starch helps bind the sauce better than plain water.
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Can I make ahead of time and reheat pasta dishes?
Most pasta dishes reheat well, but avoid reheating sauces that contain cream or butter, as they can curdle. Store leftovers in airtight containers and reheat gently in a saucepan over low heat, adding a splash of pasta water to restore moisture. For baked pasta dishes, reheat at 350°F (175°C) until hot through.
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How do I tell if my pasta is done without overcooking?
Test for doneness by pulling up a piece of pasta with a fork or tongs—it should have a slight bite, not mushy. If it’s too firm, cook it another 30 to 60 seconds. Overcooked pasta loses its chewiness, so al dente is key for a satisfying texture.
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What’s the secret to a creamy but not greasy sauce?
Use a ratio of 1:1 pasta water to sauce (e.g., 1 cup water to 1 cup sauce). Stirring constantly while adding the sauce helps distribute heat evenly. For extra creaminess, blend the sauce slightly before tossing with pasta, but avoid making it too thick—pasta water will thin it out naturally.
