Easy Italian Pasta Recipes

When you think of Italian cuisine, pasta is the first thing that comes to mind. Although it has its origins in Italy, pasta has become a popular food practically all over the world. Pasta is akin to noodles, made from the flour of certain grains, mixed with water and sometimes eggs. Pasta comes in a variety of forms and shapes, each with its distinctive name. For example, the string shaped pasta is known as spaghetti, the thinner ones called vermicelli. Pasta shaped in short tubes are called penne and elbow macaroni. Then there is pasta shaped like grains of barley which is known as orzo and couscous, while large shaped
ones are called lasagna. There are also hollow shaped pastas like manicotti, ravioli and tortellini, which you can stuff with fillings. Then there is a pasta made of small dumplings, known as gnocchi, which is usually boiled or baked and served with grated cheese or a sauce.

A pasta dish makes a delicious and hearty meal. Here are a few easy pasta recipes that you and your family will relish.

Baked Italian Pasta

This is one of those easy Italian pasta recipes that can be made with many variations. You can use the vegetables you already have or whatever is in season. Just ensure that you cut them all in equal sizes, so that they roast evenly.

• 11/2 lb. green tomatoes
• 1 cup onions, chopped
• 1 medium sized green pepper, seeded and chopped
• 16 oz. penne or any other short sized pasta
• 8 oz. mushrooms, cleaned and cut into halves
• 2 medium sized zucchini, diced into 1-inch pieces
• 1 yellow pepper, diced into 1-inch pieces
• 2 red peppers, diced into 1-inch pieces
• 1 medium sized onion, cut into 1-inch pieces
• 4 oz. asparagus, cut into 1-inch pieces
• 3 tbsp. olive oil
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 tbsp. dried Italian seasoning (blend of oregano, basil, parsley)
• 26 oz. marinara sauce
• 1 cup ricotta cheese
• 1/2 cup fontina or parano cheese
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated

First, preheat the oven to 450 degrees F. Put the vegetables in a bowl and toss them with olive oil, Italian seasoning, salt and pepper. Then spread the tossed veggies in a baking pan, and roast for 15 minutes.

In the mean time, while the veggies roast, boil some water and cook the pasta, under-cooking it a little. Drain the pasta and add marinara sauce, and the ricotta, Parano and mozarella cheeses. Remove the veggies from the oven, and fold it into the pasta gently. Take a 9 by 13 baking dish and spray it with non-stick spray. Put the pasta mixture into it, sprinkle Parmesan cheese on top, and bake for 20-30 minutes, until it is bubbly and lightly browned.

This delicious pasta dish can be served with homemade Italian bread.

Serves 8.

Baked Lasagna with Spinach

• 8 oz. mushrooms, cleaned and cut into halves
• 2 medium sized zucchini, diced into 1-inch pieces
• 1 yellow pepper, diced into 1-inch pieces
• 10 sheets of lasagna
• 10 oz. fresh spinach
• 1 clove garlic, minced
• 1 tsp. olive oil
• 2 cups marinara sauce
• 1/4 cup Parmesan cheese, shredded
• 15 oz. ricotta cheese
• 4 oz. smoked mozzarella cheese, shredded
• salt and pepper to taste

Start by preheating the oven to 350 degrees F. Then take a 9 by 13 flat baking dish and spray it with nonstick spray. Then place a large skillet on medium heat and add olive oil. Toss in the garlic and cook for a minute to add flavor to the oil. Add the spinach, cooking until it wilts, say about a minute or two. Remove this from the heat and season with pepper and salt.

Next, take a large bowl and put in the Parmesan and and ricotta cheeses, and stir them together. Add the spinach mixture, folding it in. Then, in the baking dish, pour half a cup of the marinara sauce in a layer at the bottom.

Spread a sheet of lasagna on your work surface, and spoon in the spinach and cheese filling across the bottom that is closest to you, and then roll it up. Place this roll on the marinara sauce in the baking dish. Repeat the process with the rest of the lasagna sheets. Sprinkle the top with mozarella cheese and bake for 40 to 50 minutes, until the lasagna is bubbly and the cheese is lightly browned.

As is evident, this is another easy pasta recipe which is full of flavor.

Serves 5.

Pasta Salad with Avocado, Tomato, and Mozarella

• 11/2 lb. green tomatoes
• 1 cup onions, chopped
• 1 medium sized green pepper, seeded and chopped
• 16 oz. penne or any other short sized pasta
• 6 oz. farfalle pasta
• 6 tomatoes, ripe
• 1 large avocado, ripe
• 8 oz. mozarella cheese
• 2 tbsp. pine nuts, toasted
• 2 tbsp. fresh basil, chopped

For the dressing:

• 2 tbsp. olive oil
• 2 tbsp. wine vinegar
• 1 tbsp. balsamic vinegar
• 1 tsp. grainy mustard
• 1 pinch of sugar
  
• Salt and pepper to taste

Cook the pasta, then drain and rinse, and allow to cool. Take a bowl, put in the dressing ingredients, and blend them together. Cut the mozarella cheese and the tomatoes into thin slices. Cut the avocado into halves, and slice them lengthwise. In a serving plate, arrange the sliced mozarella cheese, tomatoes and avocado around the edge, overlapping them. Toss the pasta with half of the dressing and basil. Then arrange this mixture in the center of the plate. Pour the rest of the dressing on it. Garnish with the rest of the basil and pine nuts.

This pasta salad will make a scrumptious side dish to a summer meal.