quick and easy pasta recipe
The Best quick and easy pasta recipe
I also appreciate how customizable it is. You can swap in whatever veggies you have on hand—bell peppers, zucchini, or even spinach—without sacrificing the dish’s hearty appeal. And because it’s packed with tomatoes, garlic, and herbs, it’s got enough nutrients to keep things balanced without feeling heavy. It’s the kind of meal that feels indulgent but isn’t, making it a great pick for both weekdays and special occasions—like when we’re hosting a small dinner party or just want something satisfying after a long day. Plus, the way the sauce coats the pasta makes it feel like a little extra effort, even if it’s not.
One-Bite Cheesy Garlic Pasta
A quick, cheesy pasta dish that’s ready in under 45 minutes with minimal effort. Perfect for weeknight meals when you want flavor without fuss.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 large egg
- 1 cup marinara sauce
- 2 cloves garlic, minced
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
👨🍳Directions
-
1
Preheat oven to 400°F. Mix flour and salt in a bowl, then add the egg and knead until smooth. -
2
Roll the dough thinly and cut into strips for noodles. Place on a baking sheet and bake for 12–15 minutes until golden. -
3
While pasta bakes, heat marinara sauce with garlic in a skillet over medium heat until warm. -
4
Toss baked pasta in the sauce until fully coated. Top with mozzarella and Parmesan, then broil for 2–3 minutes until bubbly.
🔧Equipment
- Mixing bowls
- Rolling pin
- Large skillet
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How One-Bite Cheesy Garlic Pasta Works
❓ Frequently Asked Questions About One-Bite Cheesy Garlic Pasta
1. Can I substitute any of the ingredients in this pasta recipe?
Yes, you can adjust some ingredients for dietary preferences or availability. For example, use whole wheat pasta instead of regular if you prefer a higher-fiber option. If you’re avoiding butter, replace it with olive oil or a dairy-free alternative. For a lighter sauce, skip the cream entirely and use a splash of heavy cream or a plant-based milk. Just adjust the cooking time slightly if substituting pasta types.
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2. How do I know when the pasta is done?
Pasta is ready when it floats to the surface of the boiling water after about 90 seconds to 1 minute less than the package’s recommended time. Taste a piece—it should be al dente, meaning it has a slight bite to it. If it’s too soft, cook it another 30 seconds. Reserve a cup of pasta water before draining to help loosen the sauce if needed.
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3. What if I don’t have a food processor for chopping the vegetables?
No problem! If you don’t have a food processor, finely chop the garlic and shallots by hand with a sharp knife. For the spinach, tear it into bite-sized pieces with your hands or a fork. If you’re short on time, use a blender or food mill for a quicker, coarser chop. Just aim for even-sized pieces for even cooking.
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4. Can I make this recipe ahead of time?
This pasta dish is best enjoyed fresh, but you can prep some components ahead of time to save effort. Cook the pasta separately and store it in the fridge for up to 2 days. Make the sauce in advance and refrigerate it, then reheat it gently before combining with the pasta. Chopped vegetables can be prepped and stored in airtight containers for up to 3 days. Assemble the final dish just before serving to keep it fresh and vibrant.
