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20 Of Grandpa's Favorite Winter Pasta Recipes

Pasta night is always a good idea – especially when Grandpa is planning dinner. During winter in the South, we often talk about warm and satisfying soups and stews, but pasta can be just as nourishing and comforting. We opened Grandpa's recipe box to pull out these top picks that include everything from the classic Baked Ziti to a go-to Instant Pot recipe to the spaghetti that tastes like a million dollars.

Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley In just about an hour, you can have one of the easiest, cheesiest pasta dishes that everyone in the family will love. This is the type of recipe to turn to for busy weeknights or when company's coming. Antonis Achilleos; Prop Stylist: Lydia Purcell; Food Stylist: Ruth Blackburn Ready for a twirl? Always– especially when it's a dish that's as filling and flavorful as this one. This recipe is our winter go-to thanks to the addition of bacon and hearty collard greens. Victor Protasio, Food Stylist: Karen Rankin, Prop Stylist: Claire Spollen There are certain recipes that remind us of our grandparent's kitchen – and this is certainly in the top ten. Dig into a casserole that features melty cheese, creamy soup, and hearty chicken and pasta. Photography and Styling: Caitlin Bensel Move over peanut butter and jelly, chicken and broccoli is the real power couple. This recipe brings the best of both ingredients to life in a creamy, cheesy bake. Caitlin Bensel; Food Stylist: Torie Cox Browse the internet these days and you will find what feels like a million recipes declaring that they taste like a million bucks. While we're sure they all do, we can assure you this spaghetti dish is the ultimate comfort food. Photo: Antonis Achilleos; Prop Styling: Claire Spollen; Food Styling: Torie Cox Why do spaghetti, linguine, and penne get to have all the fun? Make room for ravioli in 2024. For a weeknight winner or Sunday supper, try this dish that's hearty, cheesy, meaty, and delicious. Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Brockman We tasted a lot of recipes in 2023, and this one was one of the most memorable. Betty Jo and Craig Melvin shared why this recipe has been a holiday favorite in their family for years. Trust us, you won't be able to resist this recipe that's made with four cheeses. Photography: Caitlin Bensel, Food Styling: Emily Nabors Hall Break out the Instant Pot for a true classic. You may never make spaghetti and meatballs the same way after you try this recipe. Caitlin Bensel; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis There are some cold winter nights when the family just wants something extra rich and creamy. We can relate. Plus, one-pot meals are a busy cook's best friend and this recipe will be a weeknight go-to. Photographer: Antonis Achilleos; Prop Stylist: Christine Kelly; Food Stylist: Ali Ramee Ravioli or lasagna? No need to decide. This extra cheesy skillet recipe brings the best of both together. ANTONIS ACHILLEOS; PROP STYLING: CHRISTINE KEELY; FOOD STYLING: EMILY NABORS HALL Short on time? Grab your skillet because we've got you covered with a 25-minute recipe. This super-fast dinner starts with pre-packaged pasta and mushrooms and will get the "make again" thumbs up from the family. ANTONIS ACHILLEOS; PROP STYLIST: LYDIA PURCELL; FOOD STYLIST: RUTH BLACKBURN In under 40 minutes, you can whip up a pasta dish that has a little kick and a whole lot of flavor. Any type of pasta will work in this recipe, and while the andouille sausage is the star any smoked sausage will do. Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis Think beyond crackers, it's time for the pimiento cheese to get its time to shine in a casserole. Extra-sharp cheddar cheese melts beautifully in this pasta bake, mixing with the pimiento peppers in a dish that hits the table in under an hour. Jennifer Causey; Food Styling: Loren Wood; Prop Styling: Christine Keely Two favorites collide in a one-pot supper that's easy, fresh, and flavorful. Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley Some days you just need a little extra zing to brighten up a dark and chilly night. This dish will do the trick with crispy chicken and fresh zucchini tossed in a tender linguine with a robust lemon flavor. Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Julia Bayless Love your lasagna? We do too. Cheeses, meat, and veggies are layered between the soft noodles. Our Test Kitchen declares this the best, and we agree. Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Christine Keely Don't get us wrong, we love our old-fashioned mac and cheese just the way Mama makes it. But, occasionally even the classics can use a little extra flavor to spice up a cold weeknight. Enter pulled pork to give this recipe a kick. Caitlin Bensel; Food Stylist: Torie Cox Break out Grandpa's recipe box because this retro casserole will never ever get old. Rich, creamy, crunchy, and made with canned tuna for an easy weeknight idea. Hector Manuel Sanchez Love it or hate it, everyone will be a fan of kale after digging into this pasta dish. In just 30 minutes, you can bring a comforting creamy pasta to life that includes nutritious, good-for-you greens. Caitlin Bensel, Food Styling: Emily Nabors Hall, Prop Styling: Audrey Davis If you love buffalo chicken dip, then you will want to make this flavorful pasta dish on repeat. It's a versatile recipe that is a great go-to for game day, weekend lunch, or a weeknight dinner.

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Make Pasta Night Feel A Little More Luxe With One Canned Seafood

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Pasta night can be as simple or complex as you have the ability, time, and ingredients to make it. Throw spaghetti in a roaring pot of boiling water and toss it with jarred marinara or make homemade pasta with decadent seafood — the option is up to you. When you do want a relatively simple dinner though, perhaps with seafood, you don't necessarily have to go all out for a luxe meal that's still easy to pull off. It's why we think one of the best uses for canned octopus is to give a serious upgrade to pasta night.

Octopus has a rather mild taste compared to other types of seafood, which is a benefit when you want the sauce and other ingredients in the pot to shine. Mildly sweet, octopus offers a unique touch to pasta with that seafood flare. Using fresh octopus requires time and effort because you should boil it first to make it tender then incorporate it into the dish. Canned octopus, however, is ready to eat just like tinned fishes like anchovies and tuna, so the prep time is greatly reduced. There are many types of canned octopus to cook with, like this DG Octopus with Garlic Sauce that goes for less than $14 on Amazon.

Read more: 44 Types Of Pasta And When You Should Be Using Them

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Luckily for your elevated pasta dinner, the canned octopus doesn't require much prep work. Depending on the type you score, and the desired size, you might want to cut the tentacles into smaller pieces. For every four servings of pasta, use around 8 ounces of octopus. Now, you have a couple of options. If you want to use your go-to recipe, or keep it easy and go with store-bought sauce, cook according to the recipe and add the octopus to heat through. Drain off any of the liquid in the can to incorporate it into the dish, or put in more effort and use the oil to make a homemade sauce perhaps with lemon juice for acidity, red chili flakes for heat, and some olive oil to pull it all together.

To highlight the mild sweetness of the octopus, use the tinned ingredient in our creamy garlic butter noodle recipe. For more richness with a red sauce, toss the octopus in this special Italian Sunday sauce that requires just a few household ingredients to offset the price of the seafood addition. And if octopus isn't appetizing, here are more canned fish options to add to your fancy pasta dinner.

Read the original article on Tasting Table.

48 Pasta Ideas For All Seasons

Pappardelle! Spaghetti! Gnocchi! Whether you're looking for a one-pot dinner or a cozy baked macaroni and cheese, our best pasta recipes won't let you down. Some of our favorites include bright Summer Crab Carbonara with Lemons and Capers and Sicilian Baked Pasta loaded with cheese and eggplant. If you need a quick meal, Pulling-from-the-Pantry Puttanesca or Roy Choi's Pasta Aglio e Olio are good bets. Read on for those recipes and even more pasta dishes we love.

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Pulling-from-the-Pantry Puttanesca Victor Protasio Chef Zoi Antonitsas is passionate about preserved fish. The salty, briny fillets are her favorite powerhouse pantry ingredient. They can make almost anything into a meal — and a delicious one at that. Use high-quality tins, like Matiz España brand, for the best results.

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One-Pot White Wine Pasta with Mushrooms and Leeks Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland This creamy, savory pasta dish comes together in just one pot, no need to boil the pasta separately. A combination of savory sautéed mushrooms and gently sweet leeks combine with cream, lemon juice, and white wine to create the rich sauce. Feel free to switch up the flavor by adding tarragon instead of dill.

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Spinach Lasagna Robby Lozano / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle There are many iterations of spinach lasagna, but this one is our favorite because of its simplicity and generous use of four cheeses: ricotta, Parmesan, Gruyère, and mozzarella. It's an incredibly delicious dish that even meat eaters will love.

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Creamy Tomato Rigatoni Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen A judicious amount of heavy cream enriches this simple tomato sauce, producing a lush texture that clings to the pasta without blanketing richness. This recipe is inspired by sommelier Derrick C. Westbrook of 1340 Beer Wine Spirits in Chicago, who named it his ideal dish for pairing with wine.

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Linguine with Frenched Green Beans and Parsley Pesto Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson In this classic recipe, 1988 F&W Best New Chef Johanne Killen employs starchy pasta water to thicken her fresh pesto into a sauce that clings to and flavors each strand of linguine, instead of pooling in the bowl. Thinly sliced green beans intertwine with the pasta, offering a refreshing crunch.

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Pasta with Roasted Cauliflower and Crispy Capers Caitlin Bensel "For a crowd-pleaser at any party, I combine sheet pan–roasted cauliflower with pasta along with some crispy capers for salty crunch; anchovies (just a few) for umami depth; sautéed garlic and red pepper flakes for oomph; and lemon zest for brightness," food-lifestyle influencer Colu Henry writes. "This recipe calls for the standard white cauliflower, but if you happen to see the purple or orange 'cheddar' variety, by all means grab them for presentation's sake."

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Pasta Aglio e Olio Matt Taylor-Gross / Food Styling by Amelia Rampe This simple, garlicky pasta from chef Roy Choi uses pantry ingredients — its beauty comes from building out the flavor profile in the olive oil. Even better, the whole thing comes together in the time it takes for the water to boil, making it the perfect back-pocket pasta to add to your weeknight rotation. 

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Creamy Vegan Pasta with Greens, Peas, and Lemon Zest Photo by Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey Quickly blanched greens and sizzling scallions and garlic meet in a surprisingly creamy vegan sauce for pasta, with a touch of white miso for added depth. Feel free to top with your favorite grated plant-based cheese or just enjoy it all on its own.

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Pasta Bolognese Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Former F&W editor Grace Parisi features a traditional combination of ground beef, pork, veal, and tomato studded with salt-cured pancetta. It's tossed with penne rigate and served with freshly grated Parmesan cheese.

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Farro Mafaldine with Black Truffle Butter and Mushrooms Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen Black truffle paste, available year-round, melts beautifully into this dish's buttery sauce. But when the sought-after mushrooms are in season (November through February), chef Karen Akunowicz recommends splurging for fresh black truffles. Use a rasp grater to get as much truffle goodness as possible into each perfect bite.

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Fettuccine Alfredo Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley Make this unforgettable Fettuccine Alfredo with a generous layer of garlicky, cheesy breadcrumbs, which take this rich, creamy pasta over the top.

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Lobster Pasta with Corn and Tomatoes Food & Wine / Photo by Robby Lozano / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle Cracking open a whole lobster takes time and a lot of napkins, but this pasta lets you skip straight to enjoying the best part: the lobster meat. Cooked with corn, juicy tomatoes, garlic, and wine, this beautiful summer pasta only needs a sprinkling of cheese and 25 minutes of your time for an elegant dinner.  

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Bucatini with Mushroom Ragù, Dandelion Greens, and Tarragon Photo by Caitlin Bensel / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen This meatless ragù gets rich flavor from dried morel mushrooms in former F&W editor Mary-Frances Heck's recipe for a first-course pasta that's hearty without being filling. Save time by chopping the vegetables in a food processor, but take care to not puree them.

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Sweet Potato Gnocchi Oriana Koren To create the classic ridges on each piece of gnocchi, use a paddle or fork to gently indent each side. Those grooves help the rich, buttery sauce cling to each tender bite.

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Buttermilk Macaroni and Cheese with Baby Kale Kelly Marshall A quick sauté renders baby kale leaves perfectly tender, allowing them to almost melt into the buttermilk-enriched bechamel in chef and cookbook author Alexander Smalls' version of mac and cheese. For a smooth sauce, make sure all of the dairy is at room temperature.

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Pasta 'Ncasciata (Sicilian Baked Pasta) Fred Hardy II / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley In Sicily, 'ncasciata has many variations; 2016 F&W Best New Chef Michael Gulotta's version combines tender eggplant, buttery caciocavallo cheese, and crushed tomatoes with al dente rigatoni. Baking the eggplant rounds rather than frying them cuts down on the prep time.

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Pasta with Pumpkin Brown Butter Sauce Abby Hocking A classic browned butter-and-sage sauce gets a boost of fall flavor from pumpkin butter. Be generous with the Parmigiano-Reggiano cheese, as its salty, savory bite adds the perfect hit of umami flavor to this comforting pasta dish.

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Après-Ski Lasagna Victor Protasio This hearty lasagna gets its heft from mild Italian sausage and cremini mushrooms, layered with three kinds of cheese. It can be made ahead for a group and served with fresh basil for brightness.

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Spaghetti Carbonara Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Shell Royster This simple pasta features a silky egg-based sauce, crispy guanciale, and a combination of Pecorino Romano and Parmigiano-Reggiano cheeses. Once you've got the technique down, it's a quick and easy dish to prepare.

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Pasta e Ceci (Pasta with Chickpeas) Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Pasta e ceci (literally "pasta with chickpeas") is a classic and comforting vegetarian Italian dish that comes together in one pot. The garlicky thyme- and rosemary-scented broth gets a subtle umami boost from tomato paste and bright acidity from white wine. This simple dish can range from brothy to creamy, and our version falls somewhere in between — mashing some of the chickpeas and stirring in nutty Parmigiano-Reggiano before serving adds some nice thickness.

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Gnocchi Asparagi e Pancetta (Tuscan Gnocchi with Asparagus and Pancetta) Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Shell Royster A stellar potato gnocchi starts with good potatoes. Cinzia Merli, proprietor of Le Macchiole vineyard and winery in Bolgheri, Italy, recommends potatoes with a good moisture content, like Yukon Golds or new potatoes. Tossed with delicate springtime asparagus and a savory, emulsified, pancetta-flavored pan sauce, this Tuscan gnocchi's appeal lies in its simplicity.

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Cheesy Baked Pasta with Radicchio Greg DuPree A splash of red wine vinegar balances the richness of this cheesy pasta and magnifies the pink color of the onions and radicchio. Omit the prosciutto to make this a vegetarian main dish.

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Spicy Sausage Pasta with Tomatoes and Squash Photo by David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero Added just minutes before serving, thinly sliced squash melts into the pasta without losing its shape and texture. Use a mandoline to achieve wafer-thin slices.

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Steak au Poivre Pasta Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Classic steak au poivre is a peppercorn-crusted tenderloin that's pan-seared and topped with a creamy pan sauce made with cognac, shallots, stock, and cream. It's often served with fries but we swap them for noodles, specifically mafalda corta, to soak up all the delicious sauce.

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Kale-Artichoke Stuffed Shells Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Cannellini beans add hearty creaminess to these stuffed shells, while mild heat from Calabrian chiles and earthy sweetness from fennel seeds amp up jarred marinara sauce. Cook a few extra pasta shells to have on hand in case some tear during boiling.

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Creamy Baked Pasta with Gruyère and Prosciutto John Kernick For a simple and ultra-creamy baked pasta, take a cue from chef Ashley Christensen of Poole's Diner: Trade the bechamel for this much easier sauce of heavy cream simmered with plenty of nutmeg and two kinds of cheese.

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Rigatoni Amatriciana Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Fatty pancetta comes together with tomatoes, Pecorino Romano, sweet onion, and crushed red pepper to make a rich, jammy, pleasantly spicy sauce. This deeply flavorful dinner can be made in under an hour, making it a perfect weeknight recipe. 

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Creamy Lemon Pasta Victor Protasio Chef Andrew Zimmern mimics the sweet, fragrant lemons of Italy's Amalfi Coast with Meyer lemons in this beautifully bright and creamy pasta. The dish originated at L'Antica Trattoria in Sorrento, where lemon juice is tossed with just-cooked pasta until absorbed. Supremes of lemon add a juicy, tart pop that cuts through the cream in the sauce.

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Spaghetti with Clams and Braised Greens Greg DuPree For her version of this classic dish, chef Ashley Christensen steams clams in wine, then purees the resulting broth with roasted red peppers to create a briny, rich, deeply flavorful sauce that clings to the pasta. A hefty load of Swiss chard helps to amp up the flavor for a fabulously satisfying one-dish wonder.

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Pasta with Sausage, Basil, and Mustard Diana Chistruga By combining spicy sausage with a creamy mustard sauce and fragrant basil, British cookbook author Nigel Slater created a quick pasta supper with warm, mildly spicy flavors, perfect for a cool fall or winter evening.

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Raclette-Gruyère Mac and Cheese with Pickled Shallots Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen Inspired by älplermagronen, Alpine farmers' macaroni, this Swiss take on the classic gets its rich flavor from Gruyère and lush creaminess from Raclette. Traditional versions of this dish are served with applesauce; as a nod to that flavor play, we've added some shallots that are quickly pickled in apple cider vinegar to balance the cheesy richness.

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Shrimp Scampi with Garlicky Miso Butter Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen This garlicky pasta includes a touch of miso added to the white wine base for extra-briny depth. The convenience factor goes way up if you keep a bag or two of peeled and deveined shrimp in the freezer for quick meals. There's no searing the shrimp or other fuss: They cook to a lovely, delicate state in just a couple of minutes.

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Garganelli with Speck, Peas, and Scallion Cream Victor Protasio Sweet spring peas and garlicky sauce flood the tubular garganelli pasta in this recipe, making each bite a surprise. Substitute penne if you can't find garganelli, and don't skip the lemon and mint at the end, which bring balance to the dish.

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Three-Pepper Cacio e Pepe Victor Protasio A trio of peppercorns gives this pasta a subtle, floral heat. If you like, spice it up more by swapping the Szechuan pepper with a pinch of red pepper flakes.

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Classic Spaghetti and Meatballs Fredrika Stjärne Spaghetti and meatballs is a crowd-pleasing classic Italian-American dish. The mixture of beef, veal, and pork makes these meatballs especially flavorful.

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Cheese Tortellini with Walnut Pesto Christina Holmes Here's one of the quickest pesto sauces you'll come across. It's a perfect match for cheese tortellini, but you can also use tortellini stuffed with other fillings, such as mushroom or meat. This pesto works great with just about any plain pasta too.

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Crab Macaroni Gratin Jennifer Causey "A glorious amount of crabmeat baked with shell-shaped pasta in a three-cheese cream sauce — tangy white cheddar, nutty Gruyère, and sharp Parmigiano-Reggiano — is no-joke delicious, and trés riche," cookbook author Andrea Slonecker writes.

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Beef Brasato with Pappardelle and Mint © Tina Rupp Chef Chris Cosentino braises beef shank and oxtail in red wine to make a brasato he serves with house-made mint pappardelle. We simplify things by omitting the oxtail and using store-bought fresh pasta.

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Pappardelle with Chicken and Pistachio-Mint Pesto David Cicconi F&W's Justin Chapple makes a bright and nutty mint-pistachio pesto sauce for this fresh, summery pasta dish.

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Mostaccioli Abby Hocking A hearty meat sauce, lots of melted cheese, and pasta make this dish a crowd-pleaser. Mostaccioli — a smooth, tube-shaped pasta with angled ends — is the go-to here, but penne also works well.

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Summer Crab Carbonara with Lemons and Capers Michael Piazza Chef Douglass Williams' method for carbonara allows you to hold the cooked pasta before adding it to the garlic-oil-pasta cooking liquid emulsion. It makes for a simple, creamy carbonara without the stress.

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Basil Three-Cheese Ravioli with No-Cook Fresh Tomato Sauce Greg DuPree Press and seal fresh basil leaves in homemade pasta dough to make three-cheese ravioli that are as beautiful as they are delicious. In this recipe from our test kitchen, they're paired with a no-fuss, no-cook fresh tomato sauce that doesn't distract from the delicate pasta.

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Spaghetti with Squash Blossom Butter and Summer Beans Charles Masters 2005 F&W Best New Chef Lachlan Mackinnon-Patterson adds a generous amount of crisp green and wax beans to this light summer pasta to create crunch and body, which means the dish uses fewer noodles.

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Creamed Corn Pasta Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Fresh corn melts into a creamy sauce that clings to every cranny of this pasta from Victor King of The Essential in Birmingham, Alabama. Any short noodle, like gemelli or casarecce, will work here. Using a vegetable peeler to shave the corn kernels is key to this summery dish. The peeler cuts juicy pieces of fresh corn while leaving rich and creamy corn milk behind to add body and flavor to the sauce.

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Teff Tagliatelle with Niter Kibbeh Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell For traditional Ethiopian niter kebbeh (spiced clarified butter), whole spices — like nigella, coriander, and cardamom — are bloomed in clarified butter, or ghee, and then strained. Here, chef Yohanis Gebreyesus leaves the toasted spices in to add texture to this simple but luxurious sauce for pasta made with earthy, fragrant teff. Don't skip on resting the dough — it prevents the pasta from cracking apart when rolling and boiling.

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Pasta with Roasted Sun Gold Tomato Sauce Photo by Linda Xiao / Food Styling by Kate Buckens / Prop Styling by Maeve Sheridan Cherry tomatoes are roasted on a sheet pan and then cooked down with garlic, a pinch of sugar, and olive oil until the liquid has thickened for this quick, fresh tomato sauce. Use Sun Gold tomatoes for a stunning orange sauce; if they're not available, use any small, sweet cherry tomatoes you can find.

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Spaghetti with Mussels, Squid Ink, and Breadcrumbs Aubrie Pick Commonly sold as squid ink, cuttlefish ink lends its signature deep black hue to this dish and coats every strand of spaghetti with its briny, mineral-rich taste. A simple mussel puree provides a mild, delicate seafood flavor and creamy richness.

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Cold Crab Spaghetti Eric Wolfinger Late summer in Louisiana is boggy hot, but this refreshing dish from chef Isaac Toups comes to the rescue with sweet-tart segments of juicy tangerine; he uses just a teaspoon of Dijon to create a creamy, balanced sauce. Thai chile brings a touch of heat, while a flurry of mint, basil, and parsley highlights the natural sweetness of fresh crab.

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