American-Style Beef Stroganoff (Creamy Mushroom Sauce)
Beef and mushrooms in a creamy sour cream sauce over noodles
What counts as pasta here
Pasta recipes centre on noodles or shaped pasta as the main starch, whether it is served simply dressed, layered and baked, or combined with a sauce that clings and coats. The term covers both fresh and dried pasta, and it can include filled pasta where the pasta itself is part of the structure rather than just a garnish.
What pasta does not automatically tell you is the sauce style. A pasta dish might be oil-based and glossy, tomato-forward and bright, creamy and rich, or brothier and closer to a noodle soup. It also does not guarantee speed: the pasta may cook quickly, but the sauce might be a long reduction or a slow braise.
Top picks in Pasta
Pasta alla Puttanesca (Spaghetti with Tomato, Anchovies and Olives)
Spaghetti with anchovies, capers and olives
Gnocchi al Gorgonzola e Noci (Gnocchi with Gorgonzola and Walnuts)
Potato gnocchi in gorgonzola cream with toasted walnuts
Pasta alla Genovese (Onion-Braised Beef Pasta)
Spaghetti with onion-braised beef sauce and Parmesan
Pasta alla Vodka (Tomato, Vodka and Cream Sauce with Pancetta)
Penne with pancetta in a tomato, vodka and cream sauce
Käsespätzle (Cheesy Egg Noodles with Fried Onions)
Cheesy spätzle noodles layered with Gruyère and fried onions
Choose a pasta recipe by how it’s finished
For the quickest results, look for pasta that is boiled and dressed with a sauce made in the time it takes the water to come to the boil. These often rely on good seasoning and a little starchy cooking water to help the sauce emulsify and cling.
If you want a dish that holds its shape for serving and reheats predictably, baked pasta is the dependable choice. Because the pasta continues to absorb liquid in the oven, these recipes usually start with a looser sauce and slightly undercooked pasta.
For make-ahead sauces, separate the work: cook and cool the sauce, then boil pasta close to serving. Keeping pasta and sauce apart avoids the noodles drinking up the sauce and turning soft before you eat.
All recipes in Pasta
Pasta alla Zozzona Bianca (Guanciale and Sausage Pasta)
Roman-style pasta with guanciale, sausage, egg and Pecorino, finished with black pepper
Pastitsio (Greek Baked Pasta with Minced Beef and Béchamel)
Pastitsio is layered pasta with minced beef tomato sauce and a baked béchamel topping
Ricotta and Lemon Pasta Bowl
Warm spaghetti tossed with ricotta, lemon zest and juice, Parmesan and black pepper
Lasagna delle Feste (Festive Lasagne with Meat Ragù and Béchamel)
Italian lasagne layered with slow-cooked meat ragù, béchamel, Parmigiano Reggiano and mozzarella
Timballo di Pasta (Rigatoni Pasta Bake in Shortcrust Pastry)
Timballo of rigatoni with beef and pork ragù, peas and mozzarella baked in pastry
Lasagne al Forno (Classic Baked Lasagne)
Layered baked lasagne with minced beef and tomato ragù, béchamel, Grana Padano and mozzarella
Chopped Greek-Style Pasta Salad
Greek style pasta salad with feta, Kalamata olives and lemony oregano dressing
Agnolotti dal Plin with Brown Butter and Sage
Beef and ricotta agnolotti finished with nutty brown butter, sage and Parmesan
Lobster Mac and Cheese
Lobster folded through macaroni in cheddar sauce, baked with a crisp panko topping
Spaghetti Cacio e Pepe (Pecorino and Black Pepper Pasta)
Spaghetti tossed with Pecorino Romano, black pepper and starchy pasta water
Pasta alla Norcina (Creamy Sausage and Ricotta Pasta)
Pasta alla Norcina with pork sausage, ricotta, Pecorino Romano and black pepper
Spaghetti alla Carbonara (Roman Egg and Pork Pasta)
Spaghetti tossed with crisp guanciale and a silky egg yolk and cheese sauce
Sauce and pasta shape: a practical match
Shape matters because it changes how sauce behaves. Long strands suit smooth, cohesive sauces that coat evenly, while ridged tubes and twists catch chunkier sauces in their grooves. Small shapes are often chosen when the sauce includes lots of small pieces, or when the pasta is part of a spoonable dish.
When a sauce is oil-based, a finishing step in the pan helps it cling; when it is cheese-based, gentle heat and a little cooking water can prevent clumping. For baked pasta, a topping that browns, such as cheese or breadcrumbs, adds contrast to the soft interior and signals when the dish is properly heated through.
Where to look next
If you know the style of pasta you want, browsing by Cuisine can help you land on familiar sauce families and seasoning patterns. Cooking method is equally useful for pasta, because boiled-and-dressed, one-pan finishes and baked dishes behave differently in timing and texture.
Mexican
Sopes Caseros (Thick Masa Bases with Beans, Chicken and Toppings)
Thick sopes topped with beans, chicken, lettuce and salsa
Chinese
Oolong Tea
Fragrant oolong tea brewed in hot water, served plain or sweetened
Vietnamese
Nem Ran Hanoi (Vietnamese Fried Spring Rolls)
Crisp fried spring rolls with pork, prawns and glass noodles
Japanese
Genmaicha (Roasted Rice Green Tea)
Japanese green tea blended with toasted rice
Grill
Bruschetta with Tomato and Garlic (Bruschetta al Pomodoro e Aglio)
Toasted bread topped with fresh tomato and garlic
Bake
Gâteau Breton (Breton Butter Cake)
Dense Breton butter cake with vanilla and egg yolks
Poach
Königsberger Klopse (Meatballs in Caper Cream Sauce)
Poached meatballs in creamy caper sauce with lemon
Boil
Empedrat (Catalan Salt Cod and White Bean Salad)
Catalan salt cod and white bean salad with tomato and peppers
Frequently asked questions
Is pasta always a quick meal?
Not necessarily. The pasta itself may cook quickly, but the overall dish can take longer if the sauce is slow-simmered, oven-baked, or built from several components.
What’s the difference between pasta finished in the pan and pasta served with sauce on top?
Finishing in the pan helps the sauce cling and can turn a thin sauce glossy by emulsifying it with starchy cooking water. Serving sauce on top keeps textures more separate and can suit thicker, spoonable sauces.
Why do baked pasta recipes often say to undercook the pasta?
Pasta continues to soften as it bakes and absorbs liquid from the sauce. Starting slightly underdone helps it finish at a pleasant texture rather than turning mushy.
Can I make pasta ahead without it going soft?
Often, yes, by making the sauce ahead and boiling the pasta close to serving. If you must cook pasta in advance, keeping it lightly oiled and separate from the sauce helps, then reheat briefly in sauce with a splash of water.
Does pasta shape really matter?
It matters most for how sauce clings. Smooth, long pasta suits silky sauces; ridged or hollow shapes catch chunkier sauces; small shapes work well in spoonable dishes.
A simple way to choose
Decide first whether you want pasta that’s dressed and eaten straight away, or a dish that can sit, travel or reheat. From there, pick a sauce style and a shape that will hold it well, and the rest of the recipe choices tend to fall into place.
