This easy Italian Sausage Pasta brings all the flavor with sausage, sun-dried tomatoes, garlic, and a bright, buttery lemon sauce, along with white beans and spinach to make it extra filling. Mangia!

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This Italian sausage pasta is ready in a flash!

Italian sausage pasta is the best kind of weeknight dinner. It basically checks all the boxes:

• Made With Pantry Ingredients. The ingredient list might look long but most of the items you need are either pantry staples or things you probably have on hand in your refrigerator.
• Adaptable. Have a package of chicken sausage in the fridge? Use that instead of Italian! No cannellini beans? Use Great Northern. No spinach? The arugula in your crisper drawer will add a peppery bite!
• Supremely Satisfying. A serving of pasta is two ounces, and if you’ve ever portioned that out for yourself, you know that’s a saaaaad bowl of pasta. Bulking it up with sausage, beans, and veggies makes it feel much more substantive. (Looking for more hearty pasta dishes? Try my Cajun Shrimp Pasta, Chicken Bacon Ranch Pasta, and Butternut Squash Sausage Pasta!)
• Done in Under 25 Minutes. Italian sausage pasta is a recipe that cooks up in a matter of minutes, so it’s ideal for busy weeknights!

How to Make Italian Sausage Pasta

Cook the Pasta. Follow the package directions for cooking to al dente; reserve a cup of the cooking water. (Don’t forget!)

Brown the Sausage. Cook the sausage in a Dutch oven with the olive oil, breaking it into small pieces.

Season. Stir in the salt, black pepper, pepper flakes, and garlic and cook until fragrant.

Deglaze the Pan. Pour in the wine or broth and scrape up any browned bits from the bottom of the pan. Cook until the liquid reduces by half.

Simmer. Reduce the heat and add the beans, tomatoes, and pasta, along with the pasta water. Simmer, stirring, until the sauce thickens.

Finish the Sauce. Remove the pan from the heat and add the tomato oil, butter, cheese, and lemon zest and juice. Stir until the pasta is coated .

Add the Spinach and Serve. Stir in the spinach until it wilts, then plate and serve with additional Parmesan.

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Italian Sausage Pasta

Garlicky Italian sausage pasta with sun-dried tomatoes and spinach is an easy, satisfying dinner ready in 25 minutes. Packed with flavor!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 709kcal

Author Erin Clarke / Well Plated

Ingredients

• 8 ounces whole wheat short pasta such as penne, orecchiette, or farfalle
• 2 tablespoons extra-virgin olive oil
• 1 pound sweet or hot Italian turkey sausage
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon red pepper flakes plus more to taste
• 3 garlic cloves minced (about 1 tablespoon)
• ½ cup dry white wine or low-sodium chicken broth
• ¼ cup sun-dried tomatoes in oil drained, patted dry, and chopped
• 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
• 1 tablespoon sun-dried tomato oil from the jar above
• 1 tablespoon unsalted butter
• 1 small lemon zest and juice
• ⅓ cup freshly grated Parmesan cheese plus additional for serving
• 4 cups roughly chopped baby spinach about 4 ounces

Instructions

• Make sure you have all of your ingredients prepped and ready to go. This recipe moves fast! Bring a large pot of salted water to a boil. Cook the pasta to al dente according to package instructions. Reserve 1 cup pasta water (don’t forget!), then drain.
• Meanwhile, in a large Dutch oven or similar large, deep pan, heat the 2 tablespoons olive oil over medium-high. Squeeze the sausages from their casings into the pot. With a wooden or similar sturdy spoon or spatula (I love my meat chopper), break up the sausage into small pieces and cook until browned and cooked through, about 5 to 8 minutes. If at any point the pan looks dry and the sausage starts to really stick, add a little more oil as needed.
  
• Add the salt, black pepper, red pepper, and garlic and cook, stirring constantly, for 30 seconds.
• Pour in the wine, scraping up any bits that have collected on the bottom of the pan. Cook until the wine has reduced by approximately half, about 1 minute.
  
• Reduce the heat to low. Add the white beans, sun-dried tomatoes, pasta, and ½ cup of the reserved pasta water. Heat gently and stir until well combined and the sauce starts to come together, about 1 to 2 minutes. If at any point the pasta looks dry, splash in a little additional pasta water as needed.
  
• Remove the pan from the heat. Add the sun-dried tomato oil, butter, Parmesan, lemon zest (zest the lemon right over the pasta), and lemon juice. Keep stirring until combined and the noodles are coated in a silky sauce.
• A few handfuls at a time, stir in the baby spinach until it wilts. Serve topped with additional Parmesan to taste.
  

Notes

• TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
• TO REHEAT: Reheat gently in the microwave or on the stovetop with a splash of chicken stock (or water) to keep the pasta from drying out. Sprinkle with additional Parmesan cheese before serving.
• TO FREEZE: Freeze pasta in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating according to the instructions above.

Nutrition

Serving: 1(of 4) | Calories: 709kcal | Carbohydrates: 78g | Protein: 37g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 75mg | Potassium: 1191mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3268IU | Vitamin C: 65mg | Calcium: 247mg | Iron: 18mg

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Creamy Spinach Pasta is a 20-minute dinner that’s jam-packed with FLAVOR. Pasta with garlicky sauce, freshly grated Parmesan, sweet sun-dried tomatoes, and a peppy squeeze of lemon to bring it all together, spinach has never tasted so good!

Why You’ll Love This Creamy Spinach Pasta Recipe

• The Best Way to Eat Spinach. If spinach is a no-go for you or the picky eaters in your family, the solution is to toss it with pasta and a rich, creamy sauce. This spinach pasta recipe makes this humble veggie something you’ll eat with gusto.
• Rich and Creamy, But Not Heavy. The creamy sauce is decadent, with Chicken Broccoli Alfredo vibes, but surprise: it’s lighter than you think! Instead of using heavy cream or even half-and-half, I swap in reduced-fat evaporated milk, which gets its thick, creamy texture by removing some of the water from milk. 
• A Weeknight Winner. 20 minutes! Need I say more? And yes, that includes the prep time. Like Mushroom Pasta and Broccoli Pasta, this is the kind of dinner we all need for those busy weeknights when we JUST. CAN. NOT. with cooking.
• Options: You Have Them. Make it a meal! Make it a side! Or stretch it out for a second day (or leftover lunches) by adding Baked Chicken Breast or Sautéed Mushrooms.

How to Make Spinach Pasta

The Ingredients

• Pasta. Penne and rotini are fabulous for hanging onto creamy pasta sauces; I like to use whole wheat, not just to work in some extra nutrients, but because I appreciate the mildly nutty flavor.
• Unsalted Butter. This adds richness to the sauce.
• Garlic. FOUR cloves to keep the cream sauce from falling flat in the flavor department.
• Seasonings. Italian seasoning to give us the herbs we need, plus salt and pepper.
• All-Purpose Flour. To thicken the sauce.
• Reduced-Fat Evaporated Milk. Friends, make sure you’re grabbing evaporated milk and not condensed—it sounds so similar, but condensed milk is syrupy sweet.
• Grated Parmesan Cheese. Freshly grated off the block.
• Baby Spinach. Baby spinach has a milder flavor than the large spinach leaves sold in bunches. It also wilts more quickly into this spinach pasta recipe.
• Sun-Dried Tomatoes. These add umami, a nice textural contrast, and some natural sweetness. If you use dry-packed tomatoes and they seem a little tough, you can soak them in warm water to soften them up.
• Lemon Juice. Freshly squeezed, please. Bottled has a flat, lackluster flavor because it has oxidized.
• Fresh Parsley. Or basil. This adds some fresh, vibrant flavor.

The Directions

1. Get Started. Cook the pasta to al dente and reserve a cup of the cooking water. Start sauteeing.

2. Add the Flour. Whisk it in and keep at it until the flour dissolves and the mixture darkens a bit.

3. Make It Saucy. Slowly whisk in the milk and bring to a simmer. Continue to simmer for about 3 minutes, or until the sauce thickens a bit, then reduce the heat to low and stir in the Parm.

4. Make It Green. Add the spinach a handful at a time, stirring until it wilts.

5. Add the Sun-Dried Tomatoes. Now we’re talkin’!

6. Finish. Stir in the pasta and lemon juice. Add the reserved cooking liquid if necessary to adjust the consistency. Season to taste, add the fresh herbs, plate, and ENJOY!

What to Serve with Spinach Pasta

• Chicken. Stir it into the pasta after it’s done cooking, add slices on top of the pasta after it’s plated, or serve it alongside your spinach pasta. It’s all good! Try this Grilled Chicken Breast or Breaded Chicken Breast.
• Salad. This Italian Chopped Salad is my absolute fave for pairing with Italian-inspired dishes.
• Bread. Because you’ll want to soak up every last bit of sauce from your plate. Try this No Knead Focaccia.
• Veggies. Roasted Mushrooms would be perfect!

Recipe Tips and Tricks

• Grate Your Own Parm. I know, if you’re a regular here, I sound like a broken record, but it’s true: pre-grated Parmesan cheese just doesn’t melt smoothly into sauces. You really need to grate your own Parmesan from the block (or find a grocery store that does it for you). 
• Reserve the Pasta Cooking Liquid. Write a note on your hand like you used to do in middle school if you think you’re going to forget. Tap water just doesn’t perform the same way because it doesn’t have the added starch from the pasta.
• Use Bronze Die Cut Pasta for an Upgrade. Pasta that’s cut with bronze dies has a different texture and mouthfeel—it’s also better at “grabbing” sauces. It’s not a must, but it really does elevate pasta dishes, especially simple ones like this spinach pasta.

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Spinach Pasta

This creamy spinach pasta recipe is garlicky, lemony, and sun-dried tomatoes make it extra delish. Bonus: It's an easy 20-minute dinner!

Course Dinner, Main Course

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 419kcal

Author Erin Clarke / Well Plated

Ingredients

• 8 ounces whole wheat penne rotini, or pasta shape of choice
• 3 tablespoons unsalted butter
• 4 cloves garlic minced about 4 teaspoons
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 1 (12-ounce) can reduced-fat evaporated milk
• ⅓ cup freshly grated Parmesan cheese plus additional for serving
• 2 cups baby spinach roughly torn or chopped
• ⅓ cup diced sun-dried tomatoes
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley or basil

Instructions

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Reserve 1 cup of the pasta water (don’t forget!), then drain and set aside.
• Meanwhile, melt the butter in a Dutch oven or similar large, deep pot over medium heat. Once it melts, stir in the garlic, Italian seasoning, salt, and pepper.
  
• Sprinkle the flour over the top. Cook, stirring constantly, for 1 to 2 minutes, until the white bits of flour completely disappear and the mixture looks dark golden.
  
• Slowly pour in the milk, pausing to whisk as you go to dissolve any lumps. Bring to a steady simmer. Let simmer, stirring often and scraping a wooden spoon along the bottom of the pot to keep the sauce from sticking, until the sauce is reduced, about 3 minutes.
  
• Reduce the heat to low. Stir in the Parmesan until smooth.
  
• Add the spinach a handful at a time, stirring until it wilts. Stir in the sun-dried tomatoes. If your pasta is not ready yet, turn off the heat.
  
• As soon as you drain the pasta, add it to the sauce and squeeze the lemon juice over the top. Stir gently to combine. If the sauce is too thick, add the reserved pasta water as needed to loosen it. Taste and adjust seasoning as desired. Sprinkle with the parsley. Serve hot, with additional Parmesan sprinkled on top.

Video

Notes

• TO STORE: Store leftover spinach pasta in an airtight container in the refrigerator for up to 4 days.
• TO REHEAT: Reheat in the microwave or over medium-low heat in a skillet with a splash of milk or broth. 
• TO FREEZE: This recipe is best enjoyed fresh, as the pasta will become soft after freezing and thawing. That said, if this doesn’t bother you, you can freeze in an airtight container or freezer bag for up to 3 months.

Nutrition

Serving: 1(of 4) | Calories: 419kcal | Carbohydrates: 55g | Protein: 18g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 44mg | Potassium: 455mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2.005IU | Vitamin C: 13mg | Calcium: 142mg | Iron: 2mg

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Chicken and Orzo is a one-pot dinner ready in 30 minutes and packed with BIG Italian-inspired flavor. Burst cherry tomatoes, tender chicken, wilted spinach, fresh basil, and LOTS of garlic and Parmesan make it a guaranteed hit!

A one-pan orzo recipe streamlined for busy weeknights!

Orzo is having a moment, isn’t it? You might even say that the foodie world is in its orzo era, and I am here for it—and so are my Orzo Pasta Salad, Shrimp Orzo, and Lemon Chicken Orzo Soup. And this chicken and orzo skillet too!

• The beauty of this recipe is that it’s a one-pan skillet dinner. The chicken is browned, then the orzo and sauce are cooked together, so there’s no need to boil the orzo separately (and there’s also fewer pots and pans to cleanup afterwards).
• Lest you think that convenience comes at the expense of flavor, oh no, this recipe’s jam-packed with deliciousness thanks to a generous amount of garlic, saucy cherry tomatoes, Parmesan, fresh basil, and so much more. 

And, of course, there’s the orzo, which eats like rice and tastes like pasta.

What is it about orzo that makes it so irresistible? I’ll ponder that while eating my second helping of this chicken and orzo.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes on the key players.

• Basil. For a bright, Italian-inspired finish. Don’t try to use dried basil—the flavor pales in comparison to fresh!
• Chicken. You can use either boneless, skinless chicken breasts or thighs.
• Seasonings. Italian seasoning, paprika, salt, pepper, and red pepper flakes.
• Shallot and Garlic. These form a savory base of flavor for the chicken and orzo. (Garlic lovers, you’ll be happy to know there are SIX garlic cloves in this recipe!)
• Orzo. I recommend regular flour based orzo for this recipe, not pasta made with chickpea or legume flour. While I love those protein-packed pastas, they cook at different rates and absorb water differently, so they’re not ideal for one-pan recipes like this one.
• Cherry Tomatoes. Or grape tomatoes. These burst and combine with the broth to create a sauce for the chicken and orzo.
• Chicken Broth. Because the water in the broth evaporates, it’s important to use low-sodium broth, otherwise this dish will be overly salty.
• Baby Spinach. Wilts quickly into the pan without increasing the cooking time.
• Parmesan Cheese. Freshly grated is a must! It melts smoothly into the dish, creating a cheesy, creamy sauce.

How to Make Chicken and Orzo

Cook the Chicken. Heat a tablespoon of oil in a skillet and add the chicken, 1 teaspoon each of Italian seasoning and paprika, and 1/2 teaspoon salt. Cook until the chicken is golden brown and cooked through and transfer to a plate. 

Sauté the Aromatics. In the same skillet, add the remaining oil and shallot and reduce the heat to low. Once the shallot is softened, stir in the garlic, black pepper, and remaining Italian seasoning, paprika, and salt. Cook until the garlic is fragrant.

Toast the Orzo. Stir in the orzo and tomatoes and cook until the orzo is toasted. This adds fantastic flavor to the chicken and orzo recipe!

Simmer. Stir in the broth and increase the heat. When the liquid reaches a gentle boil, cover and reduce the heat to medium. Stir occasionally and cook 12 to 14 minutes, or until the orzo is al dente. Near the end of the cooking time, stir more often to keep the orzo from sticking to the pan.

Finish. Stir in the Parmesan, followed by the spinach, red pepper flakes, half of the basil, and the cooked chicken. Season to taste and serve your chicken and orzo with the remaining basil and additional Parmesan. ENJOY!

Recipe Variations

• Make It Creamier. Add a splash of heavy cream before stirring in the Parmesan for a richer, creamier sauce.
• Give It Marry Me Vibes. If you love marry me chicken (or my Marry Me Chicken Lasagna Roll Ups), try adding sliced sun-dried tomatoes when you stir in the spinach. (And maybe that splash of heavy cream too.)
• Make It Meatless. Simply skip the chicken or stir in a can of rinsed and drained chickpeas or white beans.

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Chicken and Orzo

This chicken and orzo skillet is a one-pan recipe that packs in BIG flavor thanks to burst tomatoes, garlic and Parmesan. Done in 30 minutes!

Course Dinner, Main Course

Cuisine Italian, Mediterranean

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 618kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 ½ pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 teaspoons Italian seasoning divided
• 2 teaspoons paprika divided
• 1 ¼ teaspoons kosher salt divided
• 1 shallot diced
• 6 cloves garlic minced, about 2 tablespoons
• ½ teaspoon ground black pepper
• 8 ounces orzo pasta about 1 ¼ cups
• 1 pint cherry tomatoes
• 3 to 4 cups low sodium chicken broth
• 3 ounces baby spinach coarsely chopped (about 3 cups)
• ¼ teaspoon red pepper flakes
• ¾ cup freshly grated Parmesan cheese plus additional for serving
• ¼ cup loosely packed fresh basil leaves thinly sliced, divided

Instructions

• Heat a deep skillet or Dutch oven with a tight-fitting lid over medium-high heat. Add 1 tablespoon oil.
• Once the oil is hot, add in the chicken, 1 teaspoon Italian seasoning, 1 teaspoon paprika, and 1/2 teaspoon salt. Saute, stirring occasionally, until the chicken is golden on all sides and cooked through, 4 to 6 minutes. Remove to a plate.
  
• Reduce the heat to low. Add 1 tablespoon oil and the shallot. Cook, stirring often, until the shallot is softened, about 3 minutes. Add the garlic, black pepper, and the remaining 1 teaspoon Italian seasoning, 1 teaspoon paprika, and 3/4 teaspoon kosher salt. Cook and stir for 30 seconds, until the garlic is fragrant.
  
• Stir in the orzo and tomato. Cook 1 minute, stirring constantly, to coating the orzo with the oil and spices and toast it slightly.
  
• Stir in the broth. Increase the heat to bring it to a gentle boil, stirring very frequently with a wooden spoon and scraping the spoon along the bottom of the pot to prevent the orzo from sticking. Cover the pot and reduce the heat to medium. Cook the orzo, lifting the lid occasionally to stir and run the spoon along the bottom to prevent sticking, until most of the liquid is absorbed and the orzo is al dente, 12 to 14 minutes. During the last several minutes, scrape along the bottom very frequently. When the lid is on, you should hear the water boiling steadily underneath it (but you don’t want it boiling so hard, you start to wonder if the lid is going to lift off). If the orzo looks dry at any point, add several splashes of broth as needed to loosen it.
• Stir in the Parmesan, then the spinach, red pepper flakes, half of the basil, and the reserved chicken. Continue stirring until the spinach has just wilted, about 1 minute. Taste and season with additional salt, pepper, and red pepper flakes as desired (I add another pinch or two of salt; the amount you need will vary based on your chicken broth). Serve hot, sprinkled with remaining basil and additional Parmesan.
  

Video

Notes

• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days. 
• TO REHEAT: Gently rewarm leftovers in the microwave or in a nonstick skillet over medium-low heat, with a splash of broth to loosen up the pasta.. 
• TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container or freezer bag for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4) | Calories: 618kcal | Carbohydrates: 56g | Protein: 55g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 125mg | Potassium: 1404mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3413IU | Vitamin C: 37mg | Calcium: 261mg | Iron: 4mg

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Whether you know it as Chicken Spaghetti or chickenetti, this comfort food casserole is a creamy, cheesy crowd-pleaser! Perfect for potlucks and family dinner (it serves 10!), my version skips the canned soup and layers in some Tex-Mex flavors to make it extra scrumptious.

A classic Midwestern casserole with some Well Plated twists.

Chicken spaghetti is an Amish casserole made to feed a crowd on a budget.

And, as it goes with most Midwestern casserole recipes, the original version is made with lots of canned soup and cheese.

I’m not going to skip the cheese (fear not!), but I am going to teach you to swap in a homemade cream sauce that’s still easy, but not as high in sodium.

And then we get a little bit sassy and turn it into a real-deal meal…

• We are adding veggies with onion and red bell pepper, along with a hefty 3 garlic cloves to infuse the chicken spaghetti casserole with more flavor (and a pop of color too).
• Diced tomatoes with green chiles, pimentos, cumin, and paprika add incredible flavor to the sauce and give this old-fashioned casserole a little Tex-Mex spin.
• Whole wheat spaghetti gives the casserole some extra heartiness and a subtle flavor boost.

Key Ingredients

This is not the full list of ingredients! You’ll find that in the printable recipe card at the bottom of the page. But here you’ll find a quick summary of the key players and some notes to keep in mind.

• Spaghetti. As mentioned above, I like to use whole wheat spaghetti, but regular spaghetti is just fine too.
• Vegetables. I use yellow onion and red bell pepper, along with garlic. You can use a yellow or orange bell pepper instead of red for a similar sweet flavor, or try green bell pepper for a little more bite.
• Low-Sodium Chicken Broth. The base of our cream sauce. I like to use low-sodium because it gives me more control over the salt level.
• Whole Milk. I recommend sticking with whole milk and not swapping in a lower fat variety. This helps make the sauce rich and creamy.
• Cream Cheese. You can use full-fat or reduced-fat. Let it come to room temperature so it melts more quickly into the sauce.
• Diced Tomatoes With Green Chiles. HELLO FLAVOR! This simple addition adds so many layers of flavor, starting with the bright acidity of the tomatoes, which is very welcome in such a rich casserole.
• Pimentos. Tender, tangy, and sweet. Not a fan? Chopped roasted red peppers would work too.
• Cheese. I use a mix of cheddar (for flavor) and mozzarella (for a superior melt).
• Spices. Ground paprika and cumin; I use regular (sweet) paprika, but you can use smoked paprika for a little smoky oomph.
• Chicken. Keep it easy and pick up a rotisserie chicken for this recipe, or use cooked chicken. It can be cooked and cubed (try my Baked Chicken Breast or Air Fryer Chicken Breast), or use Crockpot Shredded Chicken.

My Tips for the Best Chicken Spaghetti

• Cook the Pasta to Al Dente. This is important! If you don’t want your pasta bloated and ugh, you need to undercook it slightly. It will finish cooking in the oven.
• Shred Your Own Cheese for the Best Melt. The classic version of chicken spaghetti uses Velveeta and no matter your thoughts on this controversial subject, Velveeta melts BEAUTIFULLY. Store-bought shreds? Not so much—it’s coated with an anti-caking agent that impacts its ability to melt smoothly. So if you want that ultra-smooth, velvety melt, shred the cheese from a block.
• Work It Into Your Meal Plan. When I’m making a chicken casserole like chicken spaghetti, I like to make chicken for dinner the night before and plan for leftovers. I set aside what I need for the casserole the next day and we eat the rest for dinner. 

Recipe Variations

There are MANY ways to make chicken spaghetti. Here’s some inspo.

• Make It Italian Style. Use diced tomatoes with Italian herbs and swap the pimento with sun-dried tomatoes. Use 1 1/2 cups of shredded mozzarella and 1/2 cup Parmesan. Instead of paprika and cumin, use Italian seasoning.
• Add Mushrooms. Swap out the red bell pepper for Sautéed Mushrooms.
• Wilt in Some Spinach. Stir a package of baby spinach into the sauce for some extra veggie goodness.
• Add Some Crispy-Crunch. Combine panko breadcrumbs with melted butter, garlic powder, salt, and pepper. Sprinkle this mixture over the chicken spaghetti before baking.

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Chicken Spaghetti

Chicken spaghetti is the ultimate crowd-pleasing casserole! With Rotel, creamy sauce, and melty cheese, it's easy to see why it's such a hit.

Course Dinner, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 10 servings

Calories 417kcal

Author Erin Clarke / Well Plated

Ingredients

• Nonstick cooking spray
• 1 teaspoon kosher salt divided, plus additional for cooking the pasta
• 12 ounces whole wheat spaghetti or regular spaghetti
• 1 tablespoon olive oil plus additional for the pasta
• 1 small yellow onion diced into ¼-inch pieces (about 1 cup)
• 1 red bell pepper diced into ¼-inch pieces (about 1 cup)
• 3 garlic cloves minced, about 1 tablespoon
• 1 ¼ cups low-sodium chicken broth
• 1 cup whole milk
• 8 ounces cream cheese room temperature (ok to swap reduced fat; do not use fat free)
• 1 10-ounce can diced tomatoes with green chiles in their juices
• 1 4-ounce jar chopped pimentos drained
• 1 ½ cups shredded cheddar cheese divided
• ½ cup shredded whole milk mozzarella cheese
• ½ teaspoon ground paprika
• ½ teaspoon ground cumin
• 4 cups chopped rotisserie or cooked chicken or use cooked, shredded chicken

Instructions

• Place a rack in the center of your oven and heat to 375°F. Coat a 9×13-inch baking dish with nonstick spray.
• Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package instructions. Drain and return to the pot. Drizzle with olive oil and toss to prevent sticking.
• Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and bell pepper and cook, stirring, until beginning to soften, about 5 minutes. Add the garlic and ½ teaspoon salt and cook for 1 minute. Transfer the vegetable mixture to the prepared baking dish.
• Return the skillet to medium-low heat and add the broth, milk, and cream cheese. Whisk until the sauce is hot and the cream cheese is melted, about 3 minutes. Add the undrained can of tomatoes, pimentos, ½ cup cheddar, mozzarella, paprika, cumin, and remaining ½ teaspoon salt. Bring to a low simmer and cook, stirring occasionally, until the sauce has thickened, 5 to 7 minutes.
• Add the cooked spaghetti, chicken, and cheese sauce to the baking dish with the vegetables. Stir to combine. Top with the remaining 1 cup shredded cheddar.
• Bake uncovered until bubbling and golden on top, 20 to 25 minutes. Let cool for 5 minutes before serving.

Notes

• TO STORE: Transfer leftovers to an airtight container or wrap them in the original casserole dish. Refrigerate for up to 4 days.
• TO REHEAT: Warm individual portions of the chicken spaghetti in the microwave, or reheat it in a baking dish covered with foil in a 350ºF oven.
• TO FREEZE: Transfer leftovers to an airtight container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
• FREEZER MEAL PREP: Freeze unbaked without cheese topping for up to 6 months. Top and bake for an additional 10 minutes; cover for all but the last 10 minutes. 

Nutrition

Calories: 417kcal | Carbohydrates: 31g | Protein: 27g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 89mg | Sodium: 514mg | Potassium: 354mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 1001IU | Vitamin C: 16mg | Calcium: 227mg | Iron: 2mg

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Hearty, creamy, and cheesy Ground Beef Pasta is the kind of weeknight meal everyone can agree on! There will be no dinnertime battles when this easy one-skillet pasta recipe is on the menu.

One-pan pasta for the win!

I always love when I can make pasta for dinner and not have to cook the pasta, protein and veggies, and sauce separately. 

Like my Homemade Hamburger Helper and Taco Pasta, this ground beef pasta comes together in a single skillet, because we have more important things to do than wash a bunch of pots after dinner. (Or your Netflix queue is calling your name. Also valid!)

But this recipe is more than just speed and ease:

• The ground beef makes this recipe hearty and satisfying, with spaghetti and meatball vibes but much more meat in every bite.
• I add carrots to the sauce, which adds a layer of flavor (with the onion, we’ve got two-thirds of a mirepoix here!), a touch of sweetness, and some veggie goodness. 
• Whole wheat pasta works in some extra whole grain magic and I love their earthier flavor with the sauce for this recipe. 
• And then there’s a touch of cream cheese, which makes this ground beef pasta creamy and rich without being heavy.

Put it all together and this is the kind of recipe that will find a permanent spot in your weeknight rotation!

My Tips for Perfect Ground Beef Pasta

• Don’t Use Fat-Free Cream Cheese. Reduced-fat cream cheese isn’t all that different from full-fat, so it’s a swap I often make to lighten up a recipe. But fat-free cream cheese is a different beast entirely, with a flavor and texture that pales in comparison to the original. Stick with reduced-fat or full-fat here!
• Soften the Cream Cheese. On the topic of cream cheese! You’ll want to let it come to room temperature so it melts quickly and smoothly when you add it to the sauce. I take it out just before starting the recipe. Cut it into pieces while it’s still cold, then let it soften.
• Let the Tomato Paste Darken. A simple trick when cooking with tomato paste is to cook it until it gets dark and browned; this caramelizes the sugars from the tomatoes, reduces the acidity, and adds an umami element to the sauce. Don’t rush this step!
• Add More Water if Needed. The idea behind one-pan pasta is that you add extra liquid to the sauce and the pasta absorbs it and becomes tender. But sometimes the pasta will absorb all that liquid and it’s not fully tender yet—when that happens, add more water. Don’t add more broth, or your ground beef pasta will end up overly salty.

How to Make Ground Beef Pasta

Cook the Veggies. Brown them in a Dutch oven with the oil to build a base of flavor for the sauce. Stir in the garlic and Italian seasoning and cook until fragrant.

Add the Beef. Break it up as it cooks, letting it brown completely.

Build the Sauce. Stir in the tomato paste and cook until it darkens, then pour in the broth and deglaze the pan. Stir in the tomato sauce and water.

Add the Pasta. Bring the liquid to a boil, then stir in the pasta. Cook until it reaches al dente.

Finish. Stir in the cream cheese, then once that’s incorporated, add the Parmesan and parsley. Season to taste and ENJOY!

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Ground Beef Pasta

Hearty, creamy, and cheesy, this easy one-pan ground beef pasta recipe is a delicious weeknight dinner everyone can agree on!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 713kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion cut into 1/2-inch dice
• 2 medium carrots scrubbed and cut into 1/4-inch dice
• 1 ½ teaspoons kosher salt
• ½ teaspoon ground black pepper
• 6 garlic cloves minced (about 2 tablespoons)
• 1 tablespoon Italian seasoning
• ¼ teaspoon red pepper flakes
• 1 pound lean ground beef (I used 93% lean)
• 2 tablespoons tomato paste
• 1 (14-ounce) can reduced sodium beef broth
• 1 (14-ounce) can tomato sauce
• 8 ounces whole wheat elbow mini shells, or similar short pasta
• 2 ounces reduced-fat cream cheese Neufchatel, at room temperature, cut into a few pieces
• ¼ cup freshly grated Parmesan
• 3 tablespoons chopped fresh parsley

Instructions

• Heat a Dutch oven or similar large, sturdy pot over medium-low heat. Add the oil onion, carrot, salt, and pepper. Let cook until the onion turns brown and soft, about 10 minutes (don’t shortcut this step; it builds a lot of flavor).
  
• Add the garlic, Italian seasoning and red pepper flakes. Let cook just until fragrant, about 30 seconds.
• Increase heat to medium-high and add the ground beef. With a wooden spoon, sturdy spatula, or better yet a meat chopper, break the meat into small pieces. Continue to brown, stirring periodically, until the meat is browned and cooked through, about 6 minutes.
  
• Add the tomato paste. Cook, stirring constantly, for 2 minutes.
  
• Pour in the beef broth. Scrape up any browned bits stuck to the pan.
  
• Add the tomato sauce. Fill up the empty sauce can halfway with water then pour it into the pot. Stir to combine. Increase the heat to high and bring to a boil.
• Once the liquid is at a strong boil (not just simmering at the edges), stir in the pasta. Cook until al dente according to package instructions (I find I need to add a few more minutes for the right texture in this recipe), stirring often and scraping a spoon along the bottom of the pan to keep it from sticking. If at any point the pasta becomes too dry, add more water as needed.
  
• Remove the pan from the heat. Add the cream cheese. Stir until it’s melted and smoothly combined. Stir in the parmesan and half the parsley. Taste and adjust seasoning as desired. Enjoy hot, with additional parsley and Parmesan on top.
  

Notes

• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days. 
• TO REHEAT: Warm up leftovers on the stovetop over medium-low heat or in the microwave. 
• TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4) | Calories: 713kcal | Carbohydrates: 128g | Protein: 22g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 128mg | Potassium: 1043mg | Fiber: 5g | Sugar: 50g | Vitamin A: 6262IU | Vitamin C: 18mg | Calcium: 265mg | Iron: 7mg

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With 60 grams of protein per serving, this creamy High Protein Pasta recipe will help you crush your macro goals! A riff off of marry me chicken, it’s DELISH.

Creamy dreamy pasta that packs a protein punch.

I’m always on the hunt for ways to work some more protein into my day, whether it’s Cottage Cheese Eggs for breakfast or Protein Ice Cream for dessert. This high protein pasta delivers 60 grams of protein per serving!

• The recipe is adapted from my Marry Me Chicken Lasagna Roll Ups, which was a reader favorite on Instagram.
• It’s got a rich, creamy cheese sauce that—surprise!—is secretly healthy. It’s filling without being heavy.
• With juicy Cajun seasoned chicken, sweet and tangy sun-dried tomatoes, tender spinach, and loads of fresh basil, this protein pasta is absolutely packed with flavor.

What Puts the Protein in This Pasta Recipe

I try to keep my kitchen stocked with high protein foods that I can put together into SUPER high protein meals. Here’s how this protein pasta packs it in:

• High-Protein Pasta. I love Banza, which is made with chickpea flour, but you can use any variety you like. Legume-based pastas are gluten-free, too.
• Chicken. Boneless, skinless chicken breasts or thighs are great sources of protein. I’ve made it both ways, and both are excellent (Ben votes thighs).
• Cottage Cheese. A protein champ you can sneak into just about anything! Blending it removes the curds and creates a smooth, creamy sauce. (I also use cottage cheese to make Cottage Cheese Queso.)
• Parmesan and Milk. Although the amount of protein in these is negligible, it still adds up!

How to Make High Protein Pasta

Boil the Pasta. Follow the package instructions and cook the pasta in salted water until it reaches al dente doneness. Reserve a cup of the cooking liquid, then drain and rinse.

Cook the Chicken. Add the chicken and seasonings to a skillet with oil and cook over medium-high heat until golden. Turn off the heat.

Make the Sauce. Blend the cheeses, milk, and garlic until smooth.

Sauce the Pasta. Add the pasta to the pan with the chicken, along with the sun-dried tomatoes and sauce. Warm over low heat, adding the reserved pasta water to reach the right consistency.

Finish. Stir in the spinach, followed by the basil. Serve protein pasta with additional Parmesan and ENJOY!

Recipe Variations

• Make It Meatless. For a vegetarian high protein pasta, add white beans, chickpeas, or plant-based sausage instead of chicken.
• Try Another Protein. Italian sausage, shrimp, or use up leftover Air Fryer Whole Chicken or rotisserie chicken.
• Veg It Up. Transfer the chicken to a plate, then cook sliced cremini mushrooms, zucchini, or any other veggies you like in the skillet before proceeding with the rest of the recipe. 

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High Protein Pasta

This high protein pasta recipe packs in 60 grams of protein per serving! Inspired by marry me chicken, it's creamy, cheesy, and DELISH.

Course Dinner, Main Course

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 543kcal

Author Erin Clarke / Well Plated

Ingredients

• 8 ounces high protein pasta such as Banza
• 1 tablespoon olive oil or neutral cooking oil of choice
• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon Cajun seasoning
• 1 teaspoon Italian seasoning
• 1 (16-ounce) container low-fat cottage cheese 2 cups
• ½ cup grated Parmesan cheese plus additional for serving
• ½ cup milk I used 2%
• 1 garlic clove roughly chopped, about 1 teaspoon
• ½ cup chopped sun-dried tomatoes; pat dry if packed in oil; if dehydrated cover with boiling water to rehydrate, then drain and pat dry
• 2 cups spinach roughly chopped or torn
• ½ cup chopped fresh basil

Instructions

• Bring a large pot of salted water to a boil. Cook pasta according to al dente according to package instructions. RESERVE 1 CUP OF THE PASTA COOKING LIQUID (don’t forget!), then drain. Rinse the pasta well so it doesn’t become gummy (if using regular wheat/semolina pasta, no need to rinse it).
• Meanwhile, heat the oil in a large skillet over medium-high. Add the chicken, Cajun seasoning, and Italian seasoning. Stir to combine, then saute the chicken until golden on all sides and cooked through, about 4 minutes. Turn off the heat.
  
• In a blender or food processor, combine the cottage cheese, Parmesan cheese, milk, and garlic. Blend until smooth.
  
• To the pan with the chicken, add the cooked noodles and sundried tomatoes. Pour the cottage cheese sauce over the top. Warm gently over low, thinning with the reserved pasta water if needed.
  
• Stir in the spinach a few handfuls at a time, allowing it to wilt. Sprinkle with basil and enjoy hot with additional Parmesan to taste.

Notes

• Adapted from my Marry Me Chicken Lasagna Roll Ups
• Alternative cooking method (as seen in the video): Rather than dicing and sauteing the chicken pieces, pound them into an even thickness (breasts only; thighs do not need to be pounded), season the outsides with the Cajun seasoning and Italian seasoning, then sear it in olive oil on the stove top over medium-high heat for about 3 minutes per side, until cooked through. Remove to a plate. To the now-empty skillet, add the sauce, cooked pasta, spinach, and sun-dried tomatoes. Stir to combine and wilt the spinach. Dice or slice the chicken and serve on top of the finished pasta.
• TO STORE: Refrigerate leftovers in an airtight container for 3 to 4 days. In my experience, protein pastas get mushy when frozen and thawed, so I don’t recommend freezing this recipe.
• TO REHEAT: Warm up leftover high protein pasta in the microwave or in a skillet over medium heat with a splash of water to loosen up the sauce.

Nutrition

Serving: 1(of 4) | Calories: 543kcal | Carbohydrates: 48g | Protein: 60g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 89mg | Potassium: 1200mg | Fiber: 11g | Sugar: 15g | Vitamin A: 2802IU | Vitamin C: 12mg | Calcium: 311mg | Iron: 8mg

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Tacos and pasta are my go-to quick and easy dinners. Why it took me so long to arrive at Taco Pasta—a creamy, cheesy, and hearty mashup that combines the best of the two—I can’t say for certain, but I’m happy to be making up for lost time, especially since this easy taco pasta recipe cooks in ONE PAN.

Why You’ll Love This Cheesy Taco Pasta Recipe

• One-Pot Dinner. A cheesy blend of whole grain pasta noodles, ground chicken, fresh veggies, and other taco-centric ingredients like spices, salsa, and black beans, this entire dinner cooks in the same skillet, including the noodles. (My Skillet Lasagna and Taco Skillet are also great ways to put your skillet to use!)
• Quick Enough for a Busy Weeknight. Like most of my One Pot Meals, this cheesy taco pasta comes together fast. Hustle and this recipe is ready in 30 minutes.
• Family-Friendly and Kid-Approved. As with Vegetarian Tacos and Burrito Bowls, taco pasta is enduringly appealing and tailor-made for dolling up with all of your favorite fixings. It’s an easy meal that is met with 100% enthusiasm and 0% complaints.
• Supremely Satisfying. The protein-rich black beans and chicken will leave you full and happy, while the fresh vegetables and whole grains will leave you feeling good for treating yourself to a wholesome meal. My High Protein Pasta is a weeknight friendly satisfying meal to try next!

How to Make Taco Pasta

The Ingredients

For the Taco Pasta

• Ground Chicken. Ground chicken is a tasty, lean way to pack this dish full of protein. It helps make the pasta more hearty and satisfying. Ground turkey will work too!
• Veggies. I incorporated onion and bell peppers to boost the pasta’s nutrition and add flavor.
• Spices. A mix of chili powder, cumin, dried oregano, salt, and pepper give this pasta its taco-like flair.
• Salsa. Use any prepared salsa you enjoy. As written, this recipe is not particularly spicy, but if you are nervous, be sure to make taco pasta with salsa that’s mild.
• Tomato Sauce. Acts as a liquid to help the pasta cook and becomes part of the sauce.
• Pasta. I used twirly pasta (rotini) for the recipe, but any “short” pasta will work well. Try this as a taco pasta penne, shells, or rigatoni. To make the recipe more healthy, I recommend whole wheat pasta, as it is higher in protein and nutrients than regular white pasta.
• Black Beans. Creamy black beans help make the pasta more satisfying and delicious.
• Sharp Cheddar Cheese. Forget taco pasta with Velveeta! Real-deal sharp cheddar cheese ensures we have a cheesy, creamy taco pasta that’s less processed.

For Topping

• Sliced avocado or the Best Guacamole
• Greek yogurt (or sour cream)
• Fresh cilantro
• Jalapeño slices or Pickled Jalapeños
• Extra salsa
• Queso (try my Vegan Queso for a healthy version)

The Directions

1. Sauté. Brown the chicken with the onion and bell peppers.
2. Simmer. Stir in the garlic and spices. Add the water, salsa, tomato sauce, pasta, and beans. Cover the pan and let simmer.
3. Finish. Remove from the heat, then stir in half of the cheese. Sprinkle the remaining cheese over the top. ENJOY!

Recipe Variations

• Taco Pasta With Ground Beef. You can also make this into ground beef taco pasta. Want more ground beef? Check out Ground Beef Dinner Ideas.
• Vegetarian Taco Pasta. Prefer a meatless taco pasta? Omit the chicken. Add one additional can of black beans, or try adding pinto beans for variety. A plant-based ground “meat” will work too.
• Creamy Taco Pasta. Stir in plain Greek yogurt or sour cream at the end of the cooking time, then season to taste.

Storage Tips

• To Store. Refrigerate leftover taco pasta in an airtight storage container for up to 4 days. 
• To Reheat. Rewarm pasta in a Dutch oven on the stovetop over medium-low heat or in the microwave.
• To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

What to Serve with Taco Pasta

• Tex-Mex Apps. Start off your dinner with chips and Mexican Corn Dip.
• Salad. Mexican Salad is a natural pairing with taco pasta.
• Margaritas. Treat yourself to a Spicy Margarita, Skinny Margarita, Skinny Blackberry Margarita, or Grapefruit Margarita. You deserve it!
• Mojitos. So mojitos aren’t Mexican, but hey: neither is pasta! A Strawberry Mojito makes a refreshing accompaniment to this recipe.

Recommended Tools to Make this Recipe

• Dutch Oven. Perfect for making this easy taco pasta recipe.
• Measuring Spoons. These measuring spoons are magnetic, so they’ll stay together during storage.
• Wooden Spoon. A versatile cooking utensil. It’s great for breaking up ground meat.

Recipe Tips and Tricks

• Use Wheat Pasta (whole wheat or semolina). Pastas made with beans and rice are fantastic, but they don’t cook the same way as wheat-based pastas, which means they can throw off a one-pot pasta recipe like this taco pasta.
• Cook Until the Pasta Is Al Dente. The pasta will continue to absorb liquid as it cools, so if you cook it until it’s tender, it will end up bloated and mushy by the time you plate it and eat it.
• Add Water as Needed. If the pasta looks dry near the end of the cooking time, stir in more water a little at a time to keep it moist.

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Taco Pasta

This cheesy taco pasta is an easy recipe that cooks in one pan! Made with chicken or beef, it's a 30-minute dish perfect for busy nights!

Course Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 442kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound ground chicken or ground turkey
• 1 yellow onion diced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 2 cloves garlic minced
• 1 tablespoon chili powder
• 1 ½ teaspoons ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 ¾ cups water plus more as needed
• 1 cup prepared salsa medium or mild
• 1 (8-ounce) can tomato sauce
• 1 ½ cups uncooked whole wheat pasta such as rotini, fusilli, penne, or shells
• 1 (15-ounce) can reduced-sodium black beans rinsed and drained
• 1 cup shredded sharp cheddar cheese divided (use pepper jack for a kick!)

For serving:

• Sliced avocado
• Nonfat plain Greek yogurt
• Chopped fresh cilantro
• Jalapeño
• Any taco topping you love

Instructions

• In large, deep skillet with a lid (or a dutch oven), heat olive oil over medium-high heat. Once the oil is hot but not yet smoking, add the ground chicken, onion, and red and green bell peppers. Brown the meat, breaking it apart with a spoon, until it is fully cooked through and the onions are translucent, about 8 minutes.
  
• Add the garlic, chili powder, cumin, oregano, salt, and pepper and cook just until the garlic is fragrant, about 30 seconds. Add the water, salsa, tomato sauce, pasta, and beans.
  
• Reduce the heat to medium low, then cover the pan. Let simmer gently, stirring occasionally, just until the pasta is al dente and most of the liquid is absorbed (more liquid will absorb as it cools), about 12 to 15 minutes. As you stir the pasta while it cooks, check to make sure it's not becoming dry. If it is, stir in water as needed to keep it moist and simmering.
  
• Remove the pan from the heat and stir in half of the cheese, then sprinkle the remaining cheese on top. Serve hot with any of your favorite toppings.
  

Notes

• TO STORE: Refrigerate leftover pasta in an airtight storage container for up to 4 days. 
• TO REHEAT: Rewarm pasta in a Dutch oven on the stovetop over medium-low heat or in the microwave. 
• TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 6) | Calories: 442kcal | Carbohydrates: 57g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 69mg | Potassium: 937mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1117IU | Vitamin C: 47mg | Calcium: 138mg | Iron: 3mg

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Nutty brown butter infused with fresh sage is all you need for the most perfect Butternut Squash Ravioli Sauce! Pair it with store-bought ravioli for a quick and easy dinner that tastes like it came from a restaurant.

A simple sauce to make your ravioli sing.

Making ravioli from scratch is a labor of love, and the kind of project I tackle once a year with my Italian in-laws.

Fortunately, we don’t need to roll up our sleeves to enjoy the deliciousness that is ravioli, thanks to the plethora of good-quality storebought options.

While there are endless varieties of refrigerated ravioli in grocery stores these days, butternut squash ravioli has my heart. I love the sweet, earthy flavor and creaminess of the filling. But: what’s the best sauce for butternut squash ravioli?! 

The answer is this sage brown butter sauce (also a hit with Sweet Potato Gnocchi). It’s nutty, sage is a perfect complement to butternut squash, and while super tasty, it still lets the ravioli filling be the star (my in-laws would approve).

In fact, brown butter sage is so fabulous with butternut squash, I use it in my Butternut Squash Pasta and Butternut Squash Risotto Recipe too!

My Tips for Making Brown Butter

The backbone of this butternut squash ravioli sauce is the brown butter. It’s easy to make, as long as you keep your eye on it. Sadly, there’s absolutely NO salvaging a pan of burnt brown butter! Follow these tips and you won’t go wrong.

• Use a GOOD Unsalted Butter. Opt for unsalted butter to have better control over the flavor of the finished sauce. And this is anecdotal, but I’ve found that higher-end butters (think: fancy European brands!) foam less when melted on the stovetop, which makes it easier to see when it browns.
• Choose a Light-Colored Pan. A light-colored pan, like stainless steel, lets you easily see the butter change from pale yellow to golden brown. 
• Stir Constantly. Keep the butter moving with a whisk as it melts and browns. This ensures even browning and prevents it from burning in spots. If the butter foams a lot, push the foam aside so you can see to the bottom of the pan to monitor the progress.
• Watch for the Golden Moment. Remove the butter from the heat as soon as it turns a deep golden brown and gives off a nutty aroma. If it starts to smell burnt, you’ve gone too far and have to begin again.

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Butternut Squash Ravioli Sauce

This easy sage brown butter sauce recipe is the best sauce for butternut squash ravioli! Pair with storebought ravioli for a restaurant quality meal.

Course Dinner, Main Course

Cuisine American, Italian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 650kcal

Author Erin Clarke / Well Plated

Ingredients

• 16 ounces butternut squash ravioli I use Trader Joe’s
• ½ cup walnuts roughly chopped
• 6 tablespoons unsalted butter
• 12 fresh sage leaves
• ¼ teaspoon kosher salt plus additional for cooking the pasta
• ¼ teaspoon apple cider vinegar
• ¼ cup freshly grated Parmesan cheese plus additional for serving

Instructions

• Bring a large pot of well salted water to a boil. Cook the ravioli to just below al dente according to package instructions. It will cook a bit more in the butter sauce, so leave yourself some wiggle room.
• While the water boils, place the walnuts in a wide, dry skillet (I like stainless steal, ceramic, or another light-colored skillet for this recipe because it’s later to watch the butter brown later on). Heat over medium heat, stirring often, until the walnuts smell toasty, about 3 to 5 minutes. DO NOT WALK AWAY. I’m telling you, nuts love to burn. Immediately transfer to a bowl to stop their cooking.
  
• With a paper towel, carefully wipe out any remaining walnut “dust.” Set a paper towel-lined plate near the stove.
• Cut the butter into 4 pieces. Add to the skillet and heat over medium-high heat. Once the butter is almost melted, add the sage leaves and cook for 1 to 2 minutes, until they are crisp. With a slotted spoon, transfer the sage to the paper towel-lined plate.
  
• Grab a whisk. Continue heating the butter, whisking constantly to scrape up the toasty brown bits that will start collecting on the bottom. Be careful, the butter spatters. As soon as the butter smells nutty and some of the solids are the color of a pecan, remove it from the heat.
  
• Whisk in the salt and cider vinegar (the butter will sizzle and hiss).
• With a handled mesh strainer or spider (or a large slotted spoon) scoop the ravioli from the boiling water right into the skillet, gently shaking each spoonful so you don’t flood the butter with pasta water. Don’t worry if some of the water is clinging to it, this will actually help with the sauce. Gently stir to coat the ravioli with the butter, then sprinkle with the Parmesan, walnuts, and fried sage. Serve immediately, with additional Parmesan to taste.
  

Notes

• The nutritional information will vary depending on the brand of ravioli you use.
• TO STORE: Refrigerate leftovers in an airtight container for 3 to 4 days.
• TO REHEAT: Warm the ravioli and sauce in a skillet over medium heat or in the microwave.

Nutrition

Serving: 1(of 4) | Calories: 650kcal | Carbohydrates: 50g | Protein: 21g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 112mg | Potassium: 81mg | Fiber: 4g | Sugar: 3g | Vitamin A: 582IU | Vitamin C: 0.2mg | Calcium: 97mg | Iron: 12mg

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