Even as someone who develops recipes for a living, I still have those moments before a get-together when I’m standing in the kitchen wondering, what should I bring? I mean, I know I have a blog full of recipes, but when you’re serving a crowd with so many preferences and diet restrictions, it’s always a hard decision to make.

My experience is that this Mediterranean macaroni salad seems to please most people. For one thing, most people love the familiar “Greek” flavors (i.e. cucumbers, olives, tomatoes, etc.) and it rarely needs an introduction. To me, it is like a bistro pasta salad that is the most popular dish on the menu.

Key Ingredients:

The good news is that once you understand the process and the flavor profile, it’s easy to make this Mediterranean pasta recipe your own. You can find the full list of ingredients in the recipe card below, but below are a few helpful notes and substitutions:

Pasta: I used farfalle (also known as bow tie pasta), but other shapes like rotini and fusilli would also work. I prefer these shapes as they hold on to the dressing, blend well with the rest of the ingredients, and are easy to scoop and eat cold. Of course, you can always use gluten-free pasta if preferred. 

Canned & fresh veggies: In my humble opinion, using a combination of canned and fresh vegetables is what makes this Mediterranean noodle salad a winner. And the best part is that if you do not have one ingredient (or you don’t care for it), you can use another. Here are a few optional add-ins and substitution ideas:

• Onion: Use finely chopped red onion instead of scallions.
• Tomatoes: If tomatoes are not in season, use finely chopped sun-dried tomatoes instead.
• Fresh Herbs: Fresh oregano is the classic “Mediterranean” herb used in salads like this, but other herbs like fresh parsley, dill, and mint would all work.
• Cheese: Not a fan of feta cheese? Use goat or no cheese if you prefer a vegan or dairy-free version of this pasta salad. 
• Add protein: If you want to turn this into a more filling meal, feel free to bulk it up with a protein. Chickpeas are a great plant-based option and work beautifully with the Mediterranean flavors. You can also add grilled shrimp, chicken, or even canned tuna for a quick boost. Just be sure everything is cooled before mixing it in.
• Pasta Salad Dressing: I used my go-to Mediterranean Vinaigrette, but my Lemon Balsamic Vinaigrette would also be a great dressing option.

How to Make Mediterranean Pasta Salad?

Once you have the ingredients ready, making this Mediterranean diet pasta salad is no more than a few easy steps. You can find the detailed recipe below, but here’s how I put it together:

Step 1 – Cook the pasta: I feel like most pasta salads either have too much pasta or too many “supporting” ingredients. For a salad with so many add-ins, I find that 8 ounces of pasta (which gives you about 4 cups cooked) is the right balance.

Cook it in well-salted boiling water until al dente, according to the package instructions. Then drain and rinse under cold water to stop the cooking process.

Step 2: Make the dressing: You can make the Mediterranean pasta salad dressing in a mason jar (great if you’re making it ahead) or a measuring cup, but if I’m making this for just us at home, I usually grab a large bowl and make it right there. 

That way, (1) I don’t have to wash another dish, and (2) I can start building the salad directly in the bowl.

No matter what vessel you’re using, start by adding the lemon juice, garlic, Dijon mustard, oregano, salt, and pepper. Then, slowly drizzle in the olive oil while whisking. This helps emulsify the dressing, making it a little creamy and helping it cling to the pasta.

Step 3 – Assemble the salad: Grab a large salad bowl. And I do mean large because we’ve got a good amount of vegetables going in. Add the cooled pasta along with the rest of the ingredients. It’ll look like a pile at first, and that’s totally fine.

Step 4: Dress and serve: Drizzle with the dressing and toss to combine. It might get a little messy, but that’s part of the charm of this easy pasta salad. Use tongs or two large spoons, and be gentle (and patient) as you toss.

If you have the time, cover and let it sit in the fridge for 30 minutes so the flavors can mingle.

Serving Suggestions:

While this Mediterranean bow tie pasta salad can stand on its own, it also pairs well with a variety of main dishes. Below are a few of my favorite ways to serve it:

• Roasted or grilled meat and seafood: This pasta salad is the ideal companion to a simply grilled salmon,  baked chicken breast, or even lamb chops. The fresh, vibrant flavors of the salad beautifully cut through the richness of grilled proteins, making for a light yet satisfying meal.
• Make it a Mediterranean weeknight dinner: Make a batch of my mom’s Chicken Kofta Recipe and serve it with your pasta for a true Mediterranean feast.
• Bread: Serve it with a side of crusty bread (such as my Olive Bread) or warm pita bread to scoop up every last bit of that delicious dressing.
• Fresh fruit: If all you need is a light and refreshing complement, serve it alongside a bowl of seasonal fresh fruit, such as watermelon, berries, or grapes.

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Photos by Tanya Pilgrim.

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Mediterranean Pasta Salad Recipe

This Mediterranean Pasta Salad is a vibrant, make-ahead dish that’s perfect for gatherings, lunches, or easy dinners. It travels well and tastes even better after a few hours.

Course Vegetarian Pasta

Cuisine American Vegetarian

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 350kcal

Author Aysegul Sanford

Ingredients

For the Salad:

• 8 oz dry pasta farfalle, fusilli or rotini
• 3 Persian cucumbers or 1 English cucumber – peeled and sliced thinly
• 1 ½ cups cherry tomatoes quartered
• 2/3 cup black olives such as Kalamata olives sliced or chopped – 3 oz.
• 1 cup roasted red peppers sliced and drained (or cut into small strips) (I use jarred)
• 1 cup marinated artichoke hearts quartered and drained (7 oz after drained)
• 3 scallions thinly sliced
• 2 cups arugula or baby spinach – washed and dried
• 4 oz. feta cheese crumbled

For the Mediterranean Dressing:

• 3 tablespoons lemon juice or red wine vinegar
• 1 clove garlic minced
• ½ teaspoon Dijon mustard
• ½ teaspoon fresh oregano finely chopped – or ⅛ teaspoon dried oregano
• ½ teaspoon kosher salt plus more to taste
• ¼ teaspoon ground black pepper
• ¼ cup extra virgin olive oil

US Customary – Metric

Instructions

• Bring a large pot of salted water to a boil. Cook the pasta until it’s al dente, according to the package directions. Drain and rinse under cold water to stop the cooking process. Set it aside.
  
• While the pasta is cooking, make the dressing by whisking together 3 tablespoons lemon juice (or vinegar), 1 clove of minced garlic, ½ teaspoon Dijon mustard, ½ teaspoon chopped oregano, ½ teaspoon of Kosher salt, and ¼ teaspoon black pepper in a small bowl. Slowly drizzle in ¼ cup of olive oil while whisking until fully emulsified.
• To assemble the salad, in a large bowl, combine the cooked and cooled pasta, cucumber, tomatoes, olives, roasted red peppers, artichoke hearts, scallions, arugula, and feta cheese.
  
• Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated with the dressing. Taste for seasoning and add more if necessary.
• If you have the time, cover and let it sit in the fridge for 30 minutes before serving.
  

Video

Notes

• Yields: This recipe makes about 6-7 cups of pasta salad that is ideal for six (generous) servings as a side dish. The nutritional values below are per serving.
• Make Ahead Instructions: Keep in mind that this salad gets better as it sits, so you can absolutely make it a day in advance. The only thing I recommend is holding off on adding the arugula or spinach until just before serving so the greens stay fresh and don’t wilt.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. It is normal to get a bit soggy as it sits. Be sure to give it a good toss and taste (and adjust) the seasoning before serving.

Nutrition

Calories: 350kcal | Carbohydrates: 36g | Protein: 9g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 1104mg | Potassium: 314mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1027IU | Vitamin C: 32mg | Calcium: 154mg | Iron: 2mg

Cooked in chicken broth, this small pasta may resemble rice but has an incomparably tender consistency. The lemon, garlic and Parmesan create a zesty flavor profile that will have you licking the spoon. If you can’t get enough of orzo after this, I know you’ll also appreciate my Lemon Chicken Orzo Soup.

What You Need To Know in A Nutshell:

Before you dive into the lemon orzo recipe below, here are a few essential notes from my test kitchen to ensure your success:

• My preferred ratio of orzo to liquid is 1 to 2. Because this recipe for lemon orzo has you cooking the pasta with the pot’s lid off, some of the liquid will evaporate as it simmers. Thus, my recipe calls for a bit more broth than others you may find. 
• Stay close and stir often. This is a quick-cooking dish that you will want to keep a close eye on to prevent the pasta from scorching at the base of the pot. If you find that it’s cooking too fast, turn down the heat slightly and add a splash more of your stock.
• 1 cup of dry orzo yields about 2 to 2.5 cups of cooked orzo. If you’re wondering how much dry orzo per person to cook, a good rule of thumb is to use  ⅓ cup (about 2 ounces) of dry orzo per person as a side dish. If you’re serving it as a main dish, you may want to increase the portion to ½ cup (about 3 ounces) per person.

How To Make Lemon Orzo?

The simplicity and versatility of this lemon orzo recipe are what you will love most about it. Here’s how I make it:

1. Gather your ingredients: You can find the complete list of ingredients in the recipe card below, but here are some ingredient notes:
   • Oil: I opted for butter, but you can use extra virgin olive oil (or other vegetable oils) if you prefer. 
   • Chicken stock: Need to make this vegetarian? In this recipe, we are cooking orzo with chicken broth (or stock), but it can easily be made with vegetable broth instead. Whichever option you choose, if you use storebought, remember to select the low sodium version.

2. Sautee orzo with butter (or oil): Heat your butter in a medium-sized saucepan or Dutch oven over medium heat, then add the minced fresh garlic and lemon zest and saute for 30 seconds. Next, add the orzo and continue to saute, stirring constantly, until the orzo is coated with oil and lightly browned, about 4 minutes. While it may look like an extra step, toasting orzo in oil brings out a nutty, slightly roasted flavor that deepens the dish’s overall taste.

3. Add your stock and boil: Carefully pour in the chicken stock and add the kosher salt and black pepper. Stir to combine. Bring it all to a boil, then lower the heat to medium-low, and let it simmer, uncovered, until the orzo is cooked through (most of the liquid is absorbed) but still al dente, about 10 minutes, stirring occasionally. The whole thing happens quickly, so it is best to keep a close eye on it.
4. Serve: Remove the pan from the heat, then add lemon juice and parmesan cheese. Taste for seasoning and add more salt and pepper, if necessary, before serving. Garnish with parsley and serve immediately.

What to Serve with Lemon Orzo?

This lemon parmesan orzo is the ultimate side dish for a reason: it is versatile and can be enjoyed in many ways. Below are a few of my favorite pairings:

• As a side dish: While I would devour this lemon garlic orzo with just about any main dish, my current go-to pairings are either serving it alongside my Chicken Kabobs or with my Honey Harissa Chicken. 
• As the base of a bowl: Orzo with lemon is an excellent (and surprising!) grain option in place of rice for a wide variety of bowls. Top your lemon orzo with your favorite veggies and a protein like Turkey Zucchini Meatballs or Lamb Feta Meatballs.

FAQs

You Might Also Like:

• Orzo Shrimp Salad
• Lemon Quinoa

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If you make your own Lemon Orzo recipe following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Photos by Tanya Pilgrim

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Lemon Orzo Recipe

This lemony orzo pasta is a one-pot, go-with-anything side dish that’s ready in 20 minutes and perfect for busy weeknights. The lemon, garlic, and Parmesan create a zesty flavor profile that will have you licking the spoon.

Course Side Dish

Cuisine American

Diet Kosher

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 356kcal

Author Aysegul Sanford

Ingredients

• 1 tablespoon unsalted butter or extra-virgin olive oil
• 2 cloves garlic minced
• 2 teaspoons lemon zest approx. zest of 1 large lemon
• 1 ½ cups orzo 9 oz.
• 3 cups chicken stock homemade or store bought (low sodium) or vegetable stock for a vegetarian option
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons fresh lemon juice
• ½ cup grated parmesan cheese or crumbled feta cheese
• 1 tablespoon fresh parsley or fresh basil leaves

US Customary – Metric

Instructions

• Heat one tablespoon of butter in a medium-sized saucepan or Dutch oven over medium heat.
  
• Add two cloves of minced garlic and two teaspoons of lemon zest and sautee using a wooden spoon for 30 seconds.
• Add 1 ½ cups of orzo and cook, stirring constantly, until orzo is coated with oil and lightly browned, about 4 minutes.
• Carefully pour in the 3 cups of chicken stock and add one teaspoon of kosher salt and ¼ teaspoon of black pepper. Stir to combine.
• Bring it to a boil, lower the heat to medium-low, and let it simmer, uncovered, until the orzo is cooked through but still al dente, about 10 minutes, stirring occasionally and keeping a close eye on it.
  
• Off the heat, add lemon juice and parmesan cheese. Taste for seasoning and add more if necessary before serving.
  
• Garnish with fresh chopped parsley and serve immediately.

Notes

• Yields: This recipe makes about 3 to 3 1/2 cups of cooked lemon orzo pasta that is ideal for 4 to 6 servings as a side dish.
• Storage: Allow the leftovers to come to room temperature, then store it in an airtight container in the fridge for up to 4 days.
• Reheating: Place your leftover lemon orzo in a saucepan with a splash of water or stock and warm over low heat. 
• Freezing: While you can, in theory, freeze orzo cooked in broth, I don’t recommend it. Pasta will always be mushy when thawed; I find it best to make this side dish fresh.
• Cook only until al dente: While I listed the cooking time as 10 minutes (or so), please be aware that the timing might slightly differ based on the brand you are using. Be sure to check the package instructions and taste for texture (and doneness) towards the end to ensure it is cooked to your liking.

Nutrition

Calories: 356kcal | Carbohydrates: 51g | Protein: 16g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 1062mg | Potassium: 361mg | Fiber: 2g | Sugar: 5g | Vitamin A: 287IU | Vitamin C: 6mg | Calcium: 135mg | Iron: 1mg

If you are a fan of the traditional Beef Stroganoff made with sirloin steak tips but want a quicker way to make it, this recipe for beef stroganoff using ground beef is just what you need. It’s faster to make, more economical, and just as comforting—a total win-win!

This easy version still delivers the same rich, savory stroganoff sauce but swaps in hamburger meat for a more convenient twist. And if ground beef isn’t your favorite, my Chicken Stroganoff recipe is another delicious alternative.

Ingredients and Substitutions

Our stroganoff recipe with ground beef calls for only a few basic ingredients that you can find at your local grocery store—some you may even already have on hand at home:

• Vegetable oil: Any neutral-tasting oil like olive oil, avocado oil, or ghee can be used. If you prefer a richer flavor, then you can also use unsalted butter.
• Ground beef: Hamburger meat, aka chop meat, aka ground meat—whatever you want to call it—is what we’re using in this easy hamburger stroganoff recipe. I recommend using 93% lean ground beef. With that being said, if you are looking to lighten up the dish further, you’re also welcome to swap in ground turkey or ground chicken as an alternative to burger meat.
• Onion: I find that this beef burger stroganoff pairs best with a white or yellow chopped onion. 
• Mushrooms: This beef stroganoff skips the canned cream of mushroom soup, avoiding unnecessary additives and opting for fresh mushrooms instead. I find that baby bella mushrooms (also known as cremini mushrooms) add more depth of flavor, but white button mushrooms also work. Just be sure you slice them thinly in advance. 
• Fresh garlic cloves: You really want the full flavor of fresh garlic—trust me. But if you only have granulated garlic (or garlic powder) on hand, you are welcome to swap that in instead.
• Flour: Wondering the secret to making the best stroganoff sauce? It’s in the roux! In this homemade ground beef stroganoff recipe I use general all-purpose flour to prepare the sauce. However, if you need to make this as a gluten-free dish, then it is ok to use your favorite cup for cup gluten-free flour instead.
• Beef broth: Use your favorite low-sodium beef broth brand or if you have the time, make your own.
• Worcestershire sauce: This classic steak sauce gives homemade ground beef stroganoff its zing—don’t skip it!
• Seasonings: This simple recipe requires nothing much in the realm of seasonings beyond Kosher salt and pepper, as the beef broth, burger meat, and mushrooms really bring out that umami flavor on their own. 
• Sour cream: For the creamiest stroganoff sauce, I recommend using full-fat sour cream. If you’re seeking to lighten up the dish, you can substitute Greek yogurt in its place; however, just note that it will have a bit more tangy taste and a less creamy texture.
• Egg noodles: Available in various sizes, egg noodles all work well in this recipe, but I prefer medium-sized noodles for the best texture and bite. With that being said, you can use plain dried pasta as well. I like short pasta like fusilli or penne. And if you use pasta, I recommend cooking it separately until al dente and then adding it to the sauce.
• Acid: To brighten up the flavors, I prefer to use a generous squeeze of lemon juice, but apple cider vinegar would also work with this ground beef stroganoff recipe. Alternatively, you can also mix in ½ to 1 teaspoon of Dijon mustard to the sauce to brighten up the flavors.
• Fresh parsley

How to Make Beef Stroganoff with Ground Beef?

This hamburger stroganoff recipe with homemade beef stroganoff sauce is so delicious and simple to make that you’ll no longer be tempted to grab the powdered box mix or that additive-laden can of cream of mushroom soup. Below are the steps:

1. Start with warming your oil. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers. 

2. Cook your stroganoff hamburger meat. Add the ground beef to the warmed oil and cook it until it’s evenly browned, breaking it up as you cook to avoid large chunks. This should take only about 5 minutes. Then, transfer the now-cooked meat onto a platter using a slotted spoon and set it aside.
3. Saute your mushrooms, onions, and garlic. Continue with the pan on medium-high heat, adding the remaining tablespoon of olive oil. Then, add the chopped onions and sliced mushrooms and saute them until the liquid from the mushrooms has evaporated—this takes about 6-8 minutes. 
4. Add garlic: After the mushrooms are softened, reduce the heat if needed to avoid burning before you add the fresh garlic, sauteeing it for an additional 30 seconds.

5. Make your roux. Sprinkle the flour over the cooked vegetables and stir continuously for 30-45 seconds, or until the flour turns golden brown. 
6. Prepare your beef stroganoff sauce. Gradually pour in the broth, stirring frequently to deglaze the pan, scraping the browned bits at the bottom aka the fond) to thoroughly incorporate them. Then, bring the mixture to a boil and cook it until the sauce has thickened, which takes about 3-4 minutes.
7. Combine your ground meat and seasonings to the stroganoff sauce. Add the now-browned ground beef, Worcestershire sauce, Kosher salt, and pepper to the skillet. Give it a good stir.
8. Add in the noodles to cook them in the beef stroganoff sauce. Stir in the egg noodles and simmer, covered, on low heat for 10 – 12 minutes (or until tender), stirring occasionally.
9. Remove from heat to finish the dish. Take the skillet off of the heat, then stir in the sour cream and lemon juice (or apple cider vinegar), if using. Adjust the seasoning to your desired taste.
10. Garnish your pasta. When you’re ready to serve the one-pan hamburger stroganoff, sprinkle the top of it with the parsley.

How To Store and Freeze Leftovers?

• To Make-Ahead: Brown the meat, sauté the vegetables, and make the sauce up to 2 days in advance. Store in an airtight container in the fridge and simply reheat before adding cooked noodles and sour cream.
• To Store: Because this is truly the best hamburger stroganoff recipe, don’t anticipate that you’ll have leftovers (wink-wink), but if you do, recommend that you allow the beef burger stroganoff to come to room temperature first. Once it’s no longer hot, you can place it in an airtight container and store it in the refrigerator for up to 4 days. 
• To Freeze: If you are planning to freeze your homemade hamburger stroganoff, it’s best to freeze the creamy sauce and ground beef mixture separately from the noodles for the best texture. The noodles don’t freeze well and the dish will taste far better when you prepare the noodles fresh on the day you plan to serve them. To do this, prepare the recipe through Step 6, then allow the sauce to come to room temperature. Place it in an airtight freezer-safe container and freeze it for up to 3 months. To defrost it, place it in the fridge overnight to thaw. 
• To Reheat: When reheating this beef stroganoff with hamburger and mushrooms, I recommend that you do so over medium heat, stirring frequently. You may have to add a splash of water (or beef broth) to thin it out, depending on the consistency of the stroganoff sour cream sauce.

FAQs

What To Serve It With?

One of our favorite things about our beef stroganoff recipe with ground beef and sour cream is that the savory flavors pair well with practically any one of our vegetable side dishes. Can’t decide? Here are a couple of our top pairings.

• Serve it with a green vegetable: Hamburger mushroom stroganoff is a great complement to our Roasted or Sauteed Asparagus, or even our Garlic Butter Green Beans. If making roasted veggies, start them first so everything finishes at the same time.
• Serve it with a hearty salad: Simple ground beef stroganoff is incredibly satisfying, especially when joined at the table with a big green salad. Our top choices would be the Kale Brussels Sprouts Salad, the Spring Mix Salad, or some Greek Yogurt Coleslaw. 
• Serve it with bread and rolls: Our ground beef beef stroganoff is so dreamy-creamy that you’ll want some bread on hand to swipe around the bowl. I’d recommend either our No Knead Artisan Bread or our Air Fryer Garlic Bread.

You Might Also Like

Chicken

Chicken Stroganoff

Beef

One-Skillet Easy Beef Stroganoff

Pasta

Marry Me Chicken Pasta

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If you make your own easy Ground Beef Stroganoff Recipe following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

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Ground Beef Stroganoff Recipe

Our Ground Beef Stroganoff recipe is a quick, budget-friendly one-pan meal that’s hearty, comforting, and ready in 30 minutes. Made with hamburger meat, fresh mushrooms, and sour cream, it delivers a rich, savory stroganoff sauce perfect for busy weeknight dinners.

Course Weeknight Dinner

Cuisine American

Diet Halal

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 376kcal

Author Aysegul Sanford

Ingredients

• 2 tablespoons olive oil divided
• 1 pound ground beef 93%
• ½ medium onion roughly chopped (about 1 cup)
• 8 ounces baby bella mushrooms cleaned and thinly sliced (aka cremini mushrooms)
• 3 cloves garlic finely minced
• 2 tablespoons all-purpose flour or your favorite gluten free flour
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ cup sour cream full-fat
• 3 cups egg noodles uncooked (5 ounces)
• 1 tablespoon fresh lemon juice or apple cider vinegar
• 1 tablespoon fresh parsley minced

US Customary – Metric

Instructions

• Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers.
• Add 1 pound of ground beef and cook until browned, breaking it up as you cook to avoid large chunks, about 5 minutes. Transfer the now-cooked meat onto a platter using a slotted spoon and set it aside.
  
• Continue with the pan on medium-high heat, adding the remaining tablespoon of olive oil. Add the ½ cup chopped onions and 8 ounces of sliced cremini mushrooms and saute until the liquid from the mushrooms has evaporated, about 6-8 minutes. Reduce the heat if needed to avoid burning. Add 3 cloves of minced garlic and saute for 30 seconds.
  
• Sprinkle 2 tablespoons of all-purpose flour over the cooked vegetables and stir continuously for 30-45 seconds, until the flour turns golden brown.
• Gradually pour in 2 cups of beef broth, stirring frequently to deglaze the pan (scraping the browned bits at the bottom) and incorporate the fond. Bring the mixture to a boil and cook until the sauce is thickened about 3-4 minutes.
  
• Add the now-browned ground beef, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, and ½ teaspoon black pepper to the skillet. Give it a good stir.
• Stir in 3 cups of egg noodles and simmer, covered, on low heat for 10 – 12 minutes until tender, stirring occasionally.
  
• Off the heat, stir in ½ cup sour cream and a tablespoon (or more to taste) lemon juice (or apple cider vinegar), if using. Adjust the seasoning to your desired taste.
  
• When ready to serve, sprinkle with 1 tablespoon of chopped fresh parsley.

Notes

• Yields: This recipe makes about 7-8 cups of ground beef stroganoff, which is ideal for six servings. The nutritional values below are per serving.
• Storing leftovers: Bring leftovers to room temperature and store them in an airtight container in the refrigerator for 3-4 days. To reheat, place them in a large skillet over medium heat, adding a few splashes of water or broth if it is too thick.
• A note on sour cream: For the creamiest texture, I recommend using full-fat sour cream, but a low-fat one can also be used. You can substitute cream cheese (by mixing 3-4 tablespoons with some of the liquid and adding it to the pan) for an even creamier taste. If you want a lighter alternative, while not traditional, you can use Greek yogurt, but keep in mind the taste will be tangier, and the texture will be less creamy.

 

Nutrition

Calories: 376kcal | Carbohydrates: 20g | Protein: 18g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 786mg | Potassium: 540mg | Fiber: 1g | Sugar: 2g | Vitamin A: 191IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 3mg

Our top chicken pasta recipes include classics such as Chicken Stroganoff and Chicken Bolognese, and this recipe for Marry Me Chicken Pasta is so simple, yet hearty, that it’s sure to become a timeless favorite among their ranks. 

The elevated finished dish, as you’ll see in the photos below, is also a worthy chicken pasta recipe for your next date night. With Valentine’s Day around the corner, be sure to bookmark this for your romantic menu.

Ingredients and Substitutions

In this Marry Me Chicken Pasta recipe, you’ll be combining the ingredients from the main Marry Me Chicken recipe with your choice of pasta, and a luscious Marry Me pasta sauce. These basic ingredients can be easily sourced ahead of time from any mainstream grocer, allowing you to throw this impressive meal together in around 30 minutes on any busy weeknight. 

• Pasta: We found that the best pasta for Marry Me Chicken is penne pasta, as we feel it holds the sauce well. However, any short pasta, such as Fusilli or Cavatappi, would also work. For those looking for a gluten free version of this recipe, feel free to substitute in the GF pasta of your choice. 
• Chicken: While boneless skinless chicken breasts are ideal for this Marry Me Chicken with pasta, you can also use boneless skinless chicken thighs if that’s your preference. Whichever one you choose, cut them into bite-sized pieces to make the cooking process faster.
• All purpose flour: In this recipe, the flour is used as a thickening agent. If you are following a gluten free diet, any 1 to 1 gluten free flour will be an acceptable substitution.
• Oil: Our Marry Me Chicken recipe with pasta uses olive oil and feels like a pleasantly decadent dish. If you’d like to swap in avocado oil, it will feel a little lighter and change the flavor slightly. And if you’d like to up the creaminess factor, swapping the olive oil out with ghee or unsalted butter will do the trick.
• Garlic: In our recipe testing, we found that fresh garlic was best for the deep flavor we were seeking, but in a pinch, garlic powder can be used. 
• Chicken Stock: In general, in our chicken and pasta recipes, we prefer to use homemade chicken stock, as the savory notes can’t be beat. However, you’re also welcome to use storebought chicken broth—just be sure you grab the low-sodium version. 
• Heavy cream: Heavy cream makes the pasta sauce gorgeously creamy, however, if you’re looking for a lighter version of this dish, you may swap in half and half. Keep in mind, though, that the sauce made with half and half won’t be as thick as the heavy cream version.
• Sundried tomatoes: This is the essential ingredient to bring out that irresistible umami flavor of this chicken and pasta recipe. You will get the most flavorful punch by using sundried tomatoes in oil (sold in jars)—just be sure to drain the oil before you use them in the recipe. While you can find sundried tomatoes in stores that are not in oil (usually sold in bags), we do not recommend you use them for this dish.
• Parmesan cheese: I prefer to buy a block of Parmesan cheese and grate it myself to ensure maximum freshness and nutty, buttery flavors. However, you can also purchase pre-grated versions to cut down on prep time.
• Herbs: We use a combination of both dried and fresh herbs for this recipe. Dried oregano and dried thyme are used in our Marry Me pasta sauce, and fresh basil is used to finish off the end dish at serving time. If you’d prefer to not use the individual dried herbs, you’re welcome to substitute in an Italian seasoning blend. 
• Lemon juice: You may be tempted to skip the final step of squeezing in a little fresh lemon juice (watch those seeds!), but it’s actually a key ingredient. Fresh lemon juice really brightens up the flavors in our Marry Me pasta—you may even want to add a little more, depending on your taste.
• Seasonings: Beyond the fresh and dried herbs, this recipe calls for a simple combo of Kosher salt and finely ground black pepper. Don’t mind a little heat? Then sprinkle in some red pepper flakes for an added pop.

How to Make Marry Me Chicken Pasta?

Weeknight dinners don’t have to be boring thanks to this easy pasta recipe. If you’re organized, this meal comes together in 30 minutes, so you can enjoy a plated dish that didn’t come from the freezer! Here are a few simple steps to accomplish this meal:

1. Cook your pasta of choice. In a large pot, bring your salted water to a boil, add the pasta of your choosing, and cook it al dente, according to the package directions. Don’t forget to reserve ½ cup of pasta water for the pasta sauce. Then, drain the noodles and set them aside.  
2. Prepare your chicken breasts. While the pasta is cooking, take out your uncooked chicken breasts and pat them dry. Cut each breast into 1-inch cubes, then place them in a bowl with Kosher salt, black pepper, and all-purpose flour. Toss the chicken cubes thoroughly to ensure they are well-coated in the mixture. 

3. Saute the chicken. In a large skillet over medium-high heat, warm up 2 tablespoons of olive oil until it shimmers. Then, shaking off any excess flour, drop your chicken cubes into the skillet, being careful not to crowd them together. Depending on the size of your skillet, you may need to saute your chicken in two separate batches. Cook the chicken until the pieces are all lightly browned—about 2-3 minutes per side. Once they are cooked through, transfer them onto a plate, cover with foil, and set them aside.
4. Prepare your Marry Me pasta sauce. In the same skillet, turn the heat down to medium-low, allowing it to cool off slightly. Then, add the remaining one tablespoon of olive oil and minced garlic. Saute, stirring constantly, for 30 seconds, or until fragrant. Slowly pour in the chicken stock and heavy cream, mix together evenly, then add in the sundried tomatoes. Allow the liquid to come to a low boil and simmer it for 2-3 minutes.

5. Add in the chicken. Take the still-warm chicken and add it to the sauce. You will want to simmer it for 3-4 minutes, stirring frequently, or until slightly thickened. At this point, it should still be quite thin, but if yours gets too thick, add in some reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. Next, stir in the Parmesan cheese, oregano, thyme, lemon juice, and red pepper flakes, if using. Take a taste, and adjust the seasoning to your liking.
6. Add the cooked pasta to the sauce. Once combined, allow the full dish to simmer for 3-4 minutes to ensure it is thoroughly warmed.
7. Serve: Distribute the pasta evenly into bowls, topping with some additional Parmesan and torn fresh basil leaves.

Variations

This recipe, due to being composed of simple ingredients and instructions, lends itself easily to some alterations, depending on your dietary needs and/or preferences. Here are the most common ingredient swaps and additions that we came across as we were working on this recipe:

• A Dairy-Free Marry Me Chicken and Pasta: If you’d like to remove the dairy in this recipe, you can use cashew cream in place of the heavy cream, vegan butter in place of the unsalted butter/ghee, and nutritional yeast in place of the Parmesan cheese. Please just note that in making these changes, while it will be dairy-free, you will ultimately be changing the flavor profile of the finished dish. 
• Marry Me Chicken with Rotisserie Chicken: If you’re looking to streamline your cooking time, rotisserie chicken pasta definitely saves you some stovetop minutes. While the consistency of the dish will be altered, you can swap in the same quantity of rotisserie chicken in place of the chicken breast cubes. 
• A High Protein Chicken Pasta: Looking to up the overall protein content of your dinner? You can easily make a high protein pasta sauce by using cottage cheese in a similar fashion to how we did in our Cottage Cheese Mac and Cheese. Note: just be careful not to overcook your pasta sauce if you’re adding cottage cheese. 
• Add a handful of Spinach: Adding more greens is one way to make a bit healthier. You can do this by tossing a handful of spinach leaves into the finished pasta. The spinach also adds a pleasing pop of color alongside the fresh basil leaves. 

FAQs

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If you make your own Marry Me Chicken Pasta following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

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Marry Me Chicken Pasta Recipe

This Marry Me Chicken Pasta is not only the latest viral sensation on social media but also a modern-day comfort food classic—a 30-minute weeknight chicken and pasta dinner so irresistible it might just get you a proposal.

Course Weeknight Dinner

Cuisine American

Diet Halal

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 581kcal

Author Aysegul Sanford

Ingredients

For The Pasta:

• 8 ounces pasta a short pasta like penne, fusilli or Cavatappi would all work
• Water & salt

For The Chicken:

• 1 ½ lbs chicken breasts boneless and skinless
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 4 tablespoons all-purpose flour
• 3 tablespoons olive oil divided
• 3 cloves garlic minced finely or pressed
• 2 cups chicken stock or storebought low sodium chicken broth
• 1 cup heavy cream or half and half*
• ½ cup sun-dried tomatoes packed in oil, drained, and finely chopped
• ⅔ cup Parmesan cheese plus more for topping
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• 2 tablespoons lemon juice
• ½ teaspoon red pepper flakes optional
• 1 tablespoon fresh basil torn

Instructions

• Bring a large pot of salted water to a boil, add 8 ounces of dried pasta, and cook al dente according to the package directions. Reserve ½ cup of pasta water and drain. Set it aside.
• While the pasta is cooking, pat dry and cut 1 ½ pounds chicken breasts into 1-inch cubes. Place it in a bowl with 1 teaspoon kosher salt, ½ teaspoon of black pepper, and 4 tablespoons of all-purpose flour. Toss to coat thoroughly.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
• Place the prepared chicken, shaking off any excess flour, in the skillet, making sure not to overcrowd. You may need to saute in two batches. Cook until lightly golden browned, for 2-3 minutes per side, adjusting the heat as necessary to ensure they are evenly browned and register 165 degrees F when inserted with a meat thermometer. Transfer them onto a plate, cover with foil, and set aside.
• Add the remaining one tablespoon of olive oil and 3 cloves of minced garlic in the now-empty skillet over medium heat. Saute, stirring constantly, for 30 seconds until fragrant.
• Slowly pour 2 cups of chicken stock and 1 cup of heavy cream, then add ½ cup of sun-dried tomatoes. Stir, scraping the brown bits at the bottom of the skillet with a wooden spoon. Bring it to a boil and let it simmer for 2-3 minutes.
• Add the reserved chicken and simmer for 3-4 minutes, stirring frequently until slightly thickened. At this point, it should still be quite thin, but if yours gets too thick, add a splash of the reserved pasta water (or one tablespoon at a time) until it reaches your desired consistency.
• Stir in ⅔ cup Parmesan cheese, ¼ teaspoon of oregano, ¼ teaspoon of thyme, 2 tablespoons of lemon juice, and ½ teaspoon of red pepper flakes, if using. Taste and adjust seasoning.
• Add the cooked pasta to the sauce and toss well to combine. Let it simmer for 3-4 minutes to warm thoroughly.
• When serving, sprinkle with additional Parmesan and torn basil.

Video

Notes

• Yields: This recipe makes about 7 cups of chicken and pasta, ideal for 6 normal servings or 4 generous servings. Below nutritional values are per serving of 6 servings.
• Do not skip browning the chicken: This step of the recipe is imperative when it comes to depth of flavor. If you don’t brown your chicken as you saute it (which can happen from either crowding the chicken pieces in the skillet or not cooking them long enough), then you will miss out on the rich, caramelized crust that adds both flavor to the chicken and a savory base for the sauce.
• The chicken must be cooked thoroughly in the sauteeing stage: When it comes time to add the chicken to the sauce, it must be cooked all the way through, as it will only be simmering in the pasta sauce for a short time before serving.
• Don’t forget to reserve some pasta water before draining your noodles: We use the reserved pasta water to even out the consistency of the sauce as needed. You may not need all of it but it is good to have it as a backup. And I love this tip on an easy way to reserve pasta water.
• Give the final dish a taste before serving: You may find yourself wanting to add a little bit more lemon juice than this recipe calls for, which adds a zesty brightness most people love.
• Storing and reheating leftovers: Bring the pasta to room temperature and then store it in an airtight container for up to 3 days. To reheat, place the pasta and chicken in a large skillet and add a splash of chicken stock or water if the sauce is too thick.

Nutrition

Calories: 581kcal | Carbohydrates: 40g | Protein: 37g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 852mg | Potassium: 804mg | Fiber: 2g | Sugar: 4g | Vitamin A: 896IU | Vitamin C: 14mg | Calcium: 186mg | Iron: 2mg

Growing up in Türkiye and making my fair share of Turkish recipes, this comforting Turkish pasta dish, known as kiymali makarna, was one of my mom’s go-to weeknight dinners. So, when I came across Anna Paul’s TikTok video of her mom making it, I was instantly transported back to my childhood.

This dish is a simplified take on manti, the iconic Turkish dumplings known for their labor-intensive preparation. Making manti is usually a communal activity involving making the dough from scratch, filling it with spiced meat, and folding each piece by hand. It is a process that takes hours. This “cheat manti” (or sometimes referred to as “manti pasta”) offers the same bold and comforting flavors but in a fraction of the time, making it perfect for modern weeknight cooking.

Ingredients and Substitutions:

This dish is all about combining simple ingredients to create layers of flavor. While the list of ingredients may look long, there are plenty of options when it comes to substitutions. Below is what you’ll need:

• Pasta: I use farfalle, but other small pasta shapes like fusilli or penne would work. You can also use your gluten-free pasta if you are following a gluten-free diet. For a gluten-free option, use your favorite gluten-free pasta. While alternative pastas like chickpea or brown rice pasta can be used, note that their distinct flavors might slightly change the overall taste of the dish.
• Ground beef: Lean ground beef (93%) works best for a lighter, flavorful meat sauce. You can also use ground lamb, turkey, or chicken, but keep in mind that each will bring a distinct flavor profile to the dish.
• Yellow onion: You’ll need about a cup of finely chopped yellow onion. Any type of onion, like Walla Walla, Vidalia or even white onion would work.
• Red Pepper Paste : Traditionally, this recipe uses mildly hot red pepper paste, which adds a unique depth of flavor. It’s readily available online (affiliate link). If you don’t have it on hand, tomato paste makes a great substitute.
• Spices: You’ll need a combination of onion powder (to enhance the onion taste), ground cumin, sweet (or smoked) paprika, red pepper flakes (such as Aleppo or Urfa chili pepper), salt and black pepper.
• Greek Yogurt: I like the thickness of plain Greek yogurt (as you can see in my Greek Yogurt Pasta Sauce recipe), but regular unsweetened plain yogurt would also work. Go for full-fat yogurt for the most delicious creamy sauce or low-fat for a lighter one.
• Fresh Garlic: Use fresh garlic cloves for the signature garlicky taste. However, while not traditional, you can use garlic powder for a milder flavor.
• Lemon Juice: Similar to my yogurt dressing recipe, a squeeze of lemon juice helps balance the strong garlic flavor.
• Unsalted butter: You can use salted or unsalted butter, but if you go with the salted version, be sure to adjust the seasoning accordingly.
• Kosher salt
• Garnish: Though they are optional, the traditional Turkish pasta is sprinkled with a handful of dried mint and sumac. Alternatively, you can use chopped parsley and chili flakes, if you don’t mind the heat. I also added a handful of cherry tomatoes for some color, but they are also optional. 

How To Make Turkish Pasta?

At first glance, this recipe might seem to have many steps, but most of them can be done simultaneously, making the process quicker and more efficient. Here is how I do it:

1. Cook the pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Save half a cup of the cooking liquid, drain the pasta, and set it aside.
2. Saute meat: While the pasta is cooking, add the ground meat in a large skillet (or a pan). In the viral TikTok video, Anna’s mom intentionally does not use olive oil, saying that the meat releases its oils as you saute it. Initially, I was a bit skeptical, but she was right. Still, if you feel like your meat can benefit from a little olive oil, feel free to use it.
3. Cook with the spices and add the onion: Add the spices and cook, stirring constantly, for about 5 minutes, or until the meat is no longer pink. Then, add the diced onion and red pepper paste (or tomato paste) cook until softened. As you are sauteing, use the reserved pasta as needed, ensuring that the meat sauce maintains its moisture levels.
4. Make the garlicky yogurt sauce: Whisk yogurt, minced garlic, lemon juice and kosher salt in a bowl until super creamy. Taste for seasoning and make sure it is seasoned according to your taste buds.

5. Make the butter drizzle: I recommend making the butter drizzle right before serving. The process is super simple. Melt butter in a small saucepan and then stir in 1 teaspoon sweet paprika, ¼ teaspoon (or more) red pepper flakes and ½ teaspoon kosher salt. Cook until butter is fully melted and bubbly.
6. Assemble: To serve, grab a pasta bowl. Place the cooked pasta at the bottom, spoon 4 tablespoons of the yogurt sauce on top followed by ⅔ cup of the cooked beef. Finish it with a drizzle (about one or two tablespoons) of the paprika butter sauce. Repeat the same process for the rest of the bowls.
7. Garnish: If preferred, garnish with a handful of cherry tomatoes, a tablespoon of dried mint (or fresh parsley) and a teaspoon of sumac, if using. 

Make Ahead and Storage Tips:

While this dish is quick to assemble, you can save time by preparing some components in advance to assemble it in a flash. It also stores well, making for a flavorful lunch the next day. Here is how I do it:

• Make Ahead: 
  • Meat sauce: Cook the meat and onion mixture, let it cool to room temperature, and store it in an airtight container in the refrigerator for up to 2 days.
  • Garlic yogurt sauce: Prepare the sauce and store it in a jar or airtight container in the fridge for up to 2 days.
  • On the day you plan to serve: Cook the pasta while reheating the meat sauce on the stovetop. Right before serving, make the chili butter sauce and assemble as written in the recipe.
• Storage & Reheating: If you can, I recommend keeping each component of the leftovers separate in airtight containers in the fridge. When ready to serve, reheat the pasta, meat, and butter sauce and assemble as described in the recipe.

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If you make your own Turkish Pasta following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

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Turkish Pasta Recipe

The TikTok-viral Turkish Pasta recipe, made famous by Anna Paul, is a 30-minute wonder that's as delicious as it is easy. Made by layering cooked pasta with garlicky yogurt, spiced ground beef, and a chili butter drizzle, this recipe is easy to make, satisfying, and totally worthy of the hype.

Course Main Course – Pasta Dish

Cuisine Turkish

Diet Halal

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 563kcal

Author Aysegul Sanford

Ingredients

For The Pasta

• 8 ounces pasta I use farfalle but any shape would work
• Kosher salt

For The Meat Sauce

• 1 lbs ground beef 93%
• 1 medium size onion chopped (about 1 cup)
• 1 tablespoon red pepper paste or tomato paste
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 2 teaspoons sweet paprika
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For The Garlic Yogurt Sauce

• 1 cup Greek yogurt unsweetened plain (full fat or skim)
• 2 cloves garlic minced
• 1 tablespoon lemon juice
• ½ teaspoon kosher salt

For The Butter Sauce

• 4 tablespoons unsalted butter
• 1 teaspoon sweet paprika
• ¼ teaspoon red pepper flakes or more to taste (such as Aleppo Pepper or Urfa Chili pepper)
• ½ teaspoon kosher salt

As Garnish (optional)

• ½ cup cherry tomatoes cut in half
• 4 tablespoons dried mint or fresh parsley
• 2 tablespoons sumac optional

Instructions

• Bring a large pot of water to a boil. Season the pasta water generously with salt. It should taste like the ocean. Add the pasta and cook until it is al dente. Timing might differ depending on the brand you use, so be sure to check the instructions on the packaging. Mine took about 9-10 minutes. Save ½ cup of the cooking liquid*, drain the pasta, and set it aside.
• While the pasta is cooking, make the meat sauce. In a large skillet over medium heat, add 1 pound ground beef. Cook, breaking up the large chunks of meat with a wooden spoon for about 4-5 minutes or until it is no longer pink. As it cooks, it should release some of its oils.
• Add the 1 medium-sized chopped onion, 1 tablespoon red pepper paste (or tomato paste), 1 teaspoon onion powder, 1 teaspoon ground cumin, 2 teaspoons sweet paprika, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper. Cook, stirring regularly, until onions are softened and meat is fully cooked, for about 5-6 minutes. If needed, use the reserved pasta water to keep the sauteed meat moist. Set it aside.
• To make the yogurt sauce, whisk together 1 cup of Greek yogurt, 2 cloves of minced garlic, 1 tablespoon of lemon juice, ½ teaspoon kosher salt in a bowl. Give it a taste and make sure it is seasoned to your liking. Set is aside.
• Right before serving, melt 4 tablespoons butter in a small saucepan over medium heat. Add 1 teaspoon sweet paprika, ¼ teaspoon (or more) red pepper flakes and ½ teaspoon kosher salt. Stir and cook until butter is fully melted and bubbly.
• To assemble, place the now-cooked pasta in a bowl. Top it off with 4 tablespoons of the yogurt sauce and ⅔ cup of the cooked beef. Drizzle it with a tablespoon (or more) of the butter sauce. Repeat the same process for the rest of the bowls.
• If preferred, garnish with a handful of cherry tomatoes, a tablespoon of dried mint (or fresh parsley) and a teaspoon of sumac, if using. Serve.

Video

Notes

• Yields: This recipe makes 4 servings. The nutritional values below are per serving.
• Reserved liquid: I always save some of the pasta water in case my pasta dries out while I am working on the sauce. In this recipe, you (most likely) will not need it since we work simultaneously, but still, it is a good backup in case you need it.
• No olive oil for sauteing the meat: I stayed true to the TikTok viral recipe by not using oil to saute the beef as the meat releases its oils as you cook it. Initially, I was a bit skeptical, but she was right. As long as you keep stirring, the meat will eventually release some of its oils and brown nicely. Still, if you feel your meat can benefit from a bit of olive oil, feel free to use it.
• Storage & Reheating: Store each component of the leftovers separately in airtight containers in the fridge for up to 2 days. When ready to serve, reheat the pasta, meat, and butter sauce and assemble as described in the recipe.

Nutrition

Calories: 563kcal | Carbohydrates: 52g | Protein: 33g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 983mg | Potassium: 692mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1054IU | Vitamin C: 9mg | Calcium: 135mg | Iron: 5mg

Our current cultural craze is all about getting more protein. Knowing what a protein powerhouse cottage cheese is, it got me wondering: Can you put cottage cheese in mac and cheese? Great news: Not only can you add protein to mac and cheese with cottage cheese, the actual cottage cheese cheese sauce comes together quickly in a blender and is ready in less than 30 minutes.

While the main instructions you’ll find below are for a stovetop version of this recipe, this cottage cheese macaroni and cheese can also be prepped ahead of time to be baked later in a casserole dish if you’d like to add it to your holiday menu. Not to worry—the baked version of this recipe is also included below.

Ingredients and Substitutions

This homemade mac and cheese with cottage cheese has an impressive depth of flavor for a dish with just a few simple ingredients:

• Pasta: For our version of macaroni and cheese with cottage cheese, we selected the fun & familiar macaroni noodle that we all grew up eating. However, all pasta shapes are welcome as long as they’ll hold the sauce. And, if you have specific dietary needs/preferences, feel free to substitute gluten-free pasta (GF), chickpea pasta, or whole wheat pasta—they all adapt well to this recipe.
• Cottage cheese: When adding cottage cheese to mac and cheese, I recommend that you go with the full 4% milkfat version. You can use a lower-fat version, but if you are like us and prefer a creamier dish, go for the 4% version.
• Milk: The same goes here with the milk—I recommend choosing full fat regular milk for a luscious finished pasta. However, an equal amount of alternative dairy-free milk, like almond milk, can also be used.
• Cheddar cheese: We used sharp cheddar cheese when testing this recipe. If you’d prefer a milder cheese flavor for your cottage mac and cheese, feel free to swap in gouda cheese in its place. 
• Parmesan cheese: Take it from me—shredded parmesan cheese is essential to this cottage cheese mac and cheese recipe. Without it, the mac and cheese sauce with cottage cheese tasted a bit bland. The parmesan gives it the umami punch that will keep everyone reaching for second helpings.
• Cornstarch: This helps to thicken your cottage cheese sauce. If you prefer arrowroot powder, you can swap that in instead.
• Garlic: Garlic powder blends into the sauce evenly, which is what we used in our recipe trials. If you prefer the more intense flavor of fresh or roasted garlic, just be sure to mince or press it well before adding it to your blender. While it is not traditional, ½ teaspoon of onion powder can also be added if preferred.
• Spices: Our cottage cheese mac and cheese recipe gets its traditional flavor with these three classic mac and cheese spices—paprika, nutmeg, and a touch of cayenne pepper. 
• Veggies (optional): If you’d like to elevate your cottage cheese mac and cheese, feel free to mix in some cooked vegetables once the dish is complete, such as steamed broccoli, peas, or a handful of fresh baby spinach leaves.

How to Make Cottage Cheese Mac and Cheese?

This mac and cheese recipe with cottage cheese comes together in three simple steps: First, you cook the pasta. Then, you make your high-protein cheese sauce with cottage cheese. Finally, you mix the two components together. And, voilà! It’s just that easy in under 30 minutes. Here are the step-by-step instructions:

1. Cook the pasta: Fill a medium saucepan with water and season generously with salt. Bring it to a boil and add the pasta to the boiling water. Cook until your noodles are al dente, following the timing on the package’s directions.
2. Drain the water: First, reserve ½ cup of the pasta water, then drain the pasta into a strainer and set aside. Return the pot to the stove (no need to wash it.)
3. Blend your cheese mixture: Next, blend cottage cheese, milk, cheddar cheese, Parmesan cheese, cornstarch, garlic powder, paprika, black pepper, nutmeg, and cayenne pepper in a high-speed blender or a food processor until smooth for about 30 to 40 seconds.

4. Cook your cottage cheese cheese sauce: Pour the blended sauce into the pot over medium-low heat. Using a wooden spoon, stir your sauce until it is slightly thickened, for about 1 to 1 ½  minutes. You will know that it’s ready when it coats the back of a spoon. Taste for seasoning, adding more flavor if you desire it. 
5. Combine your pasta and sauce: Add the drained pasta back into the pot with the cottage cheese cheese sauce and stir to combine. Cook until the pasta is thoroughly warmed and coated with the cottage cheese mixture. Serve while still warm.

How to Bake it?

If you’re looking for a baked mac and cheese with cottage cheese recipe, then look no further. The baked version is a crowd-pleasing side dish for Thanksgiving, Christmas, or really any holiday potluck that you’re invited to. It can easily be adjusted as a baked version, and I’m going to show you how:

1. Preheat the oven: Set the oven to 375 degrees F/190 degrees C. 
2. Prepare your baking dish: Brush an 8X8 baking dish with 1 TBSP of butter.

3. Pour in your cooked cottage cheese mac n cheese: Put the cooked pasta and sauce mixture into the buttered 8×8 baking dish. Add an extra 3 tablespoons of pasta water into the mix.
4. Top your pasta: Sprinkle the top of the cottage cheese macaroni with an additional ½ cup of parmesan cheese first, then ½ cup of panko breadcrumbs (or regular bread crumbs).
5. Bake: Put the baking dish in the oven for 15 minutes, or until the breadcrumbs have toasted. 
6. Brown the top, if preferred: If you’d like the top of your baked pasta to have a crunchier texture, switch the oven to broil and leave in the oven for an additional two minutes.

How To Make Ahead and Store and Reheat Leftovers?

• Make Ahead: If you’re looking to make this recipe in advance of an event or holiday dinner, we recommend that you prepare the baked version that you see above. Just pour the pasta mixture into your baked dish, allow it to cool to room temperature, and then cover and refrigerate. On the day of, remove the covering and add the toppings before baking. 
• Storage: If you made the stovetop version of this mac & cheese recipe with cottage cheese, you can store any leftovers in an airtight container and keep it in the refrigerator for up to 3 days. 
• Reheating: To reheat macaroni and cottage cheese leftovers, place the pasta in a saucepan and warm it on low heat on the stovetop. If the sauce is too thick, you may have to add some water to get it back to its creamy texture.

What to Serve This Recipe?

Our mac n cheese recipe with cottage cheese is adaptable and satisfying as either a side dish or vegetarian main dish: 

• To serve it as a side dish to a meat or chicken-based main dish, I recommend that you pair it with either the Oven Baked Chicken Parmesan, the Pressure Cooker Pot Roast, or, for the Thanksgiving holiday, try our Herb Roasted Turkey or Roasted Turkey Breast.
• To serve it as a vegetarian main dish, pair your creamy mac and cheese with cottage cheese with a simple side salad such as my ​​Spring Mix Salad or Greek Cucumber Salad.

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If you make your own Cottage Cheese Mac and Cheese following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

If you are a fan of the flavors of elote, one of the most popular Mexican street foods, you have come to the right place! We have already shared Mexican Street Corn On The Cob, Mexican Street Corn Salad with Avocado, Air Fryer Elotes, Mexican Street Corn Soup and Elote Dip. This Mexican street corn pasta recipe is the newest addition to the collection.

While I usually make this street corn macaroni salad during the summer months when sweet corn is in season, you can also make it using canned or frozen corn during the cooler months (i.e., during the football season and Cinco de Mayo celebrations). In this post, we cover everything you need to know, including ingredient substitutions, variations, making it with grilled (or sauteed) corn, and expert tips to guide you through the process.

Ingredients for Mexican Pasta Salad with Chili Lime Dressing:

The ingredients list for this pasta corn salad consists of a mix of fresh and store-bought ingredients. You will need two sets of ingredients: First, for the salad and second, for the chili lime dressing: 

For The Salad:

• Sweet corn on the cob: You can make this salad by cooking the corn on the grill (or using a grill pan), sauteeing it in a skillet, or even cooking it in an air fryer. Our recipe below covers both methods of cooking. However, during the cooler months, when corn is not in season, you can use canned or frozen corn as well. 
• Oil: You can use any vegetable oil, like olive oil or avocado oil, but unsalted butter would also work.
• Pasta: When making pasta salads, my favorite pasta shapes are fusilli, farfalle(bow-tie pasta), or cellentani. However, any pasta shape that can hold onto the dressing and mix well with other ingredients in the recipe would work here. If you are following a gluten-free diet, you can also use your favorite gluten-free pasta.
• Jalapeno pepper: If you like the heat, keep the seeds on. If not, remove them before chopping the pepper into small pieces. Alternatively, you can use bell peppers if you prefer a milder flavor.
• Onion: I used red onion, but green onions would also work for a lighter flavor. If you have them on hand, my Mexican pickled onions would also be a great addition.
• Cilantro: Chopped fresh cilantro is a classic ingredient in any Mexican corn recipe, but if you are not a fan, you can use other fresh herbs like parsley or omit using it.
• Cheese: The authentic elote recipe uses cotija cheese, so we used that, but you can also use queso fresco, shredded cheddar, or even crumbled feta cheese in a pinch.

For The Dressing:

• Mayonnaise: Use a brand you like or make it at home. 
• Sour cream: If you can find it, you can use Mexican crema (aka Mexican sour cream) instead of sour cream. 
• Seasonings: I used a small amount of chili powder to complement the smoky and charred flavors of the corn, but it is optional. You will also need salt and pepper to season the recipe. If preferred, a cayenne pepper can also be added for some heat.
• Lime zest and Lime Juice: I highly recommend using freshly squeezed lime juice for the freshest flavors.

How To Make Mexican Street Corn Pasta Salad?

While I prefer using grilled corn, you can make this street corn macaroni salad by sauteeing corn kernels in a skillet. Below are the steps to making it both ways:

1. Cook corn:
   1. Grill Corn: Heat a gas grill to 400 degrees F. Peel back the husks of the corn and remove the silk. Brush them with the oil on all sides. Place them on the grill and cook for about 15-20 minutes, until lightly charred, turning them every 5 minutes to ensure even cooking. Let it cool for a few minutes, and then cut the corn kernels from the cob using a sharp knife.
   2. In a skillet: Heat a tablespoon of olive oil (or butter) in a large skillet over medium-high heat. Using a sharp knife, remove the corn kernels from the cob. Transfer them to the skillet and cook for 8-10 minutes or until slightly caramelized and charred in spots.
2. Cook the pasta: Meanwhile, season a big pot of water with a generous amount of salt and bring it to a boil. Add the pasta and cook until al dente, following the package instructions. Drain and set aside. You can reserve some pasta water just in case, but during our recipe testing, we didn’t think that it was necessary. Transfer the now-cooked pasta to a large bowl. Add the now-cooked corn into the same bowl.
3. Make the chili lime dressing: In a small bowl, whisk together mayo, sour cream, chili powder, lime juice, salt, and pepper. Taste and adjust your seasonings as necessary, keeping in mind that the cotija cheese for garnish is slightly salty!

4. Assemble the salad: Drizzle the dressing over the corn and pasta and toss to ensure they are evenly coated. Add in the jalapenos, onion, and cilantro. Stir to combine and garnish with chopped cilantro, if using. Taste your elote corn pasta salad for seasoning and add more if necessary.

Other Mexican recipes you might like:

• Mexican Quinoa Recipe
• Homemade Corn Tortillas
• Easy Mexican Chipotle Salsa
• Corn Salad with Black Beans
• Grilled Corn and Shrimp Salad

If you make this Easy Mexican Street Corn Pasta Salad recipe, I would appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

The Art of Using Greek Yogurt in Savory Recipes

When I first moved to the US over 20 years ago, my friends would tease me for adding plain yogurt to almost everything. Growing up in Türkiye, that was just how we ate. 

I still can’t imagine a savory meal without a scoop of yogurt on the side.

While the US has finally embraced yogurt as a breakfast staple, there is a whole world of savory possibilities for this ingredient. And let me tell you, we haven’t even scratched the surface of what it can do.

This Greek Yogurt Pasta Sauce is the perfect place to start.

Here is why this recipe works where others fail:

• Room-temperature ingredients are key: I know it’s tempting to grab the yogurt right out of the fridge when you’re in a hurry, but please take the chill off first! If you drop ice-cold yogurt into a hot pan, it basically “panics” and seizes up, which is how you end up with that grainy, separated mess. Just let all your ingredients sit on the counter for 10-15 minutes while the water boils. Giving it a little head start at room temperature is the easiest way to guarantee your sauce stays nice and silky.
• Low & controlled heat is key to preventing curdling: Many creamy sauces require a rolling boil to thicken and become creamy. Yogurt, however, is prone to curdling because it has a lower fat-to-protein ratio than heavy cream. The “secret” here is to keep the heat low and only warm the sauce until it’s silky and combined.
• The Umami Balance: While you can mimic the texture, you often run into a taste issue. Greek yogurt is naturally tangy, and it can be overwhelming on its own. My solution here is Parmesan cheese. I use it not only to tame the tangy flavor of yogurt but also to round out its acidity with its salty umami notes. This is why I can confidently say this sauce is a good alternative to a rich, creamy traditional Alfredo.
• Starch as the Emulsifier: Instead of using a roux or flour, we use starchy pasta water to bind the yogurt and cheese. This way, the sauce won’t slide off the pasta or separate.
• A “Lighter” Decadence: You get a similar, satisfying mouthfeel to a traditional cream sauce, with a protein boost and none of the heavy feeling afterward.

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Ingredients You’ll Need

While you’ll find the full ingredient list and exact measurements in the recipe card below, here are a few helpful notes to keep in mind as you gather everything.

Pasta: I usually reach for a long pasta (like fettuccine and spaghetti), as it pairs well with creamy sauces, but any pasta you enjoy will work.

However, penne or similar shapes work just as well. If you are following a gluten-free diet, feel free to use your favorite gluten-free pasta. And for a veggie-packed option, my zucchini noodles are also a great alternative.

Greek yogurt: Be sure to use plain, full-fat Greek yogurt and let it come to room temperature before starting. Low-fat or nonfat yogurt is more likely to curdle and doesn’t have the same silky consistency because it doesn’t have enough fat.

Butter: I use unsalted butter so I can control the seasoning more precisely. Olive oil can also be used, but I prefer the depth of flavor you get with butter.

Garlic: Fresh garlic is best for this recipe. Peel and mince it finely so it softens quickly without browning. For a lighter garlic flavor, you can use ¾ to 1 teaspoon garlic powder.

Parmesan cheese: Pick up a block of Parmigiana Reggiano (and grate it yourself) or buy the grated cheese containers near the cheese section. Pecorino Romano can be a great substitute if need be.

Red pepper flakes (optional): A small pinch adds a gentle heat; you can leave them out if you prefer a milder dish.

Nutmeg (optional): If you are making this as an Alfredo sauce alternative, add a pinch of nutmeg to mimic the classic Alfredo sauce.

How to Make Greek Yogurt Pasta Sauce

Making this pasta sauce with Greek yogurt recipe is simple and takes no more than 20 minutes from start to finish. 

The key is gentle heat and a little patience when warming the yogurt. Here’s how I make it:

Step 1 – Cook the pasta: Start by bringing a large pot of generously salted water to a boil. Add the pasta and cook according to the package directions until al dente, about 12 to 14 minutes. 

Step 2 – Reserve the pasta water: Before draining, carefully reserve 1 cup of the pasta cooking water (you won’t need all of it, but it’s good to have extra). 

This starchy water is essential for loosening the sauce later and helping it coat the pasta smoothly. Drain the cooked pasta and set it aside.

Step 3 – Sauté the garlic: Return the now-empty pot to the stove and melt the butter over medium-low heat. Add the minced garlic and cook for about 1-2 minutes, just until fragrant. Adjust the heat as needed to avoid burning the butter or garlic.

Step 4 – Make the yogurt sauce: Reduce the heat to very low. Add the full-fat, room-temperature Greek yogurt and Parmesan cheese. Stir constantly for 1-2 minutes, just until the yogurt is gently warmed and the cheese has fully melted.

Do not let the sauce simmer, boil, or bubble. The yogurt should warm slowly. Add the reserved pasta water gradually, 1 tablespoon at a time, stirring continuously, until the sauce loosens and reaches your desired consistency. This starchy water is what helps emulsify the yogurt and cheese into a velvety sauce that clings to the noodles.

This is also a good time to season with salt and black pepper to taste.

Step 5 – Add the pasta to the yogurt sauce: Add the drained pasta to the pot and gently toss with kitchen tongs until all the noodles are evenly coated with the sauce.

Step 6 – Garnish and serve: Transfer the pasta to a serving bowl and finish with chopped fresh parsley, red pepper flakes (if using), and extra Parmesan cheese. Serve while it is still warm.

Troubleshooting Greek Yogurt Pasta Sauce

If you follow this yogurt sauce for pasta recipe as written, you should not run into any issues. That said, if something looks off, here are a few ways to fix things:

How to fix a broken sauce?: Remove the pan from the heat and whisk in a small amount of additional Greek yogurt, about 1 tablespoon, until the sauce comes back together.

Sauce looks grainy: This usually means the heat was too high. Lower the heat and continue stirring gently. The sauce should be warmed through, not cooked for a long time or allowed to bubble.

It’s too thick. How do I thin it out?: Add more reserved pasta water, no more than 1 tablespoon at a time, stirring well between each addition until the sauce loosens to your liking.

Print

Greek Yogurt Pasta Sauce Recipe

This creamless Greek yogurt pasta sauce is silky-smooth and ready in just 20 minutes. It's a protein-packed alternative to Alfredo that uses a simple trick; slowly whisking in warm pasta water-to keep the yogurt from curdling at low heat. A budget-friendly, five-ingredient meal that feels fancy but is easy enough for a busy weeknight.

Course Dinner, Vegetarian Pasta

Cuisine Mediterranean

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 375kcal

Author Aysegul Sanford

Ingredients

• 8 ounces fettuccine pasta or other pasta, such as spaghetti
• 2 tablespoons unsalted butter
• 3 cloves garlic peeled and minced
• 1 cup plain whole milk Greek yogurt at room temperature
• ⅔ cup shredded parmesan cheese plus more as garnish
• 1 teaspoon kosher salt plus more for the pasta cooking water
• ¼ teaspoon ground black pepper
• ½ cup parsley roughly chopped
• 1/8 teaspoon red pepper flakes optional

Instructions

• Bring a large pot of generously salted water to a boil and cook the pasta according to the package directions to al dente, about 12-14 minutes.
• Reserve 1 cup pasta water then drain the pasta. We won't need all of it, but it is good to have enough. Set aside.
• Place the now-empty pot on the stove. Add the butter and melt over medium heat.
• Whisk in the garlic and cook for 1 minute or until translucent. Lower the heat, if needed, to avoid browning.
• While still on low heat, add in the Greek yogurt and parmesan cheese. Cook, stirring constantly, for a minute or two just until the yogurt is warmed through and the cheese is melted. Add the reserved pasta water as needed, 1 tablespoon at a time, to thin and smooth out the sauce.
• Season the sauce with salt and pepper. Taste and adjust seasoning.
• Add the drained pasta to the pot and gently toss to ensure all the pasta is coated with the sauce.
• Transfer to a serving bowl and top with parsley, parmesan cheese and red pepper flakes, if preferred. Serve!

Notes

• Yields: This recipe yields about 2 cups of pasta sauce, which, when mixed with cooked pasta, serves 4 adults. The nutritional values below are per serving. 
• Use full-fat yogurt: This recipe requires thick, whole-milk Greek yogurt, so I do not recommend substituting it with regular yogurt. The proper fat-to-protein ratio and warming it over low heat prevent the sauce from curdling.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Gently warm it in a large skillet or pan on the stovetop over low heat, stirring frequently. The sauce will thicken as it sits in the fridge, so add a splash of water to restore it to a smooth consistency.
• Optional mix-ins: This sauce is a great base for added vegetables. To keep it quick, sauté a handful of baby spinach or sliced mushrooms in a bit of olive oil in the pot before starting Step 3, then set them aside. Once your pasta and sauce are combined, simply fold the veggies back in for an easy veggie-packed pasta dish.

Nutrition

Calories: 375kcal | Carbohydrates: 46g | Protein: 19g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 909mg | Potassium: 295mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1007IU | Vitamin C: 11mg | Calcium: 240mg | Iron: 2mg

How to Store and Reheat

Here are my best tips for storing and reheating this creamy yogurt-based pasta sauce:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. 
• Reheating: Gently reheat the pasta on the stovetop over low heat, stirring frequently. Add a splash of water as needed to loosen the sauce and restore its smooth consistency. Do your best to avoid letting it simmer for too long or boil.
• Microwave: I do not recommend reheating this sauce in the microwave on high heat, as it can cause the yogurt to separate. If you do use the microwave, reheat in short 15-20 second intervals at low power, stirring in between.
• Freezing: You can technically freeze Greek yogurt sauces, but I do not recommend it. If you have to, then be sure to store the pasta sauce separately, as cooked pasta loses its texture when thawed.

What to Serve With This Recipe

So you made this Greek yogurt pasta sauce and mixed it with some spaghetti, and now you want to turn it into a whole meal? Well, I am glad you asked because I have a few great suggestions:

• Chicken: Turn it into a Mediterranean feast with my Baked Chicken Skewers, or keep it simple with my Baked Chicken Breast.
• Shrimp or salmon: Seafood pairs beautifully with this creamy sauce. Try Sockeye Salmon or keep it quick with Grilled Shrimp Skewers.
• Simple salad: I like serving this dish with a fresh salad to balance the richness of the pasta. Something light, such as a Spring Mix Salad, works perfectly.
• A Vegetarian Meal: Serve it with my Zucchini Lasagna or Baked Eggplant Parm for a full vegetarian dinner.

Other Savory Yogurt Recipes

If you enjoy cooking with yogurt in savory dishes, there are so many delicious ways to use it beyond pasta sauce.

Below are a few yogurt-based recipes that I think you’ll enjoy:

• Five-minute Creamy Salad Dressing (or Sauce): This Greek Yogurt Dressing is creamy, easy to make, and comes together in less than 5 minutes. It tastes better than store-bought dressing and is delicious drizzled over salads, grain bowls, or roasted vegetables.
• The most loved Turkish Breakfast: If there is one dish that instantly takes me back to my childhood, it’s Turkish Eggs. Silky poached eggs are served over garlicky yogurt and finished with a warm chili butter sauce.
• Tangy Meal Prep Solution: This Greek Yogurt Chicken Marinade is bright, tangy, and incredibly versatile. Made with Greek yogurt, lemon, and fresh herbs, it works beautifully whether you grill, bake, or pan-cook the chicken.

If you have been following me for a while, you know my love for eggplant. Over the years of writing recipes for this website, I have shared plenty of delicious and Simple Eggplant Recipes. This easy eggplant-baked ziti is the newest to the collection. It takes cues from my Baked Eggplant Parm, and it is just as comforting.  So, if you are a fan of Italian classics with eggplant, read on.

And if you are in need of more vegetarian eggplant recipes for dinner, also check out my Easy Ratatouille recipe.

Ingredients

This pasta recipe is made with simple ingredients that are easy to find at the grocery store but most of which you probably already have on hand. Gather together:

• Eggplant: When selecting eggplants for this recipe, prioritize finding medium-sized ones with a shiny, dark purple exterior. Among the various types of eggplants available, I think globe, Italian, or graffiti eggplants are best suited for this eggplant ziti bake. You’d want to cut them into 1 to 1 ½ inch cubes for best results. If you are new to using eggplant in your cooking, be sure to check out my detailed post on How to Cut Eggplant for more information.
• Olive oil: Go for extra-virgin olive oil for the best flavor.
• Seasonings: A simple mix of Kosher salt, black pepper, and red pepper flakes allows the eggplant to shine.
• Pasta: Stick to tradition with ziti, or try any short-cut tubular pasta like penne or rigatoni. Opt for your favorite gluten-free pasta to keep it gluten-free friendly.
• Tomato sauce: I used my Homemade Tomato Basil Sauce, which I always have in the freezer, but any jarred tomato sauce or marinara sauce will do.
• Ricotta cheese: If you are feeling ambitious, you can make Homemade Ricotta Cheese, or simply buy it from the store or your local Italian market. I prefer full-fat, whole-milk ricotta cheese, but low-fat will also work.
• Fresh basil: I used basil in both the ricotta mixture and for garnish. Fresh parsley would be a nice addition, too.
• Mozzarella cheese: You can buy pre-shredded mozzarella cheese or shred a block of low-moisture mozzarella at home. If you want even more depth of flavor, experiment with other cheeses like provolone, fontina, or Asiago. A sprinkle of grated Parmigiano-Reggiano cheese would also be a welcome addition.

How to Make Eggplant Ziti Bake?

While this baked ziti with roasted eggplant recipe uses eggplant cubes instead of slices, I used my Baked Eggplant Recipe to make the eggplant portion of this recipe. Here are the step-by-step instructions and photos:

1. Preheat oven: Preheat the oven to 400 degrees F. Line two large baking sheets with parchment paper.

2. Prepare eggplant: Dice the eggplant and divide the eggplant cubes between the baking sheets. Drizzle with olive oil and season with salt, black pepper, and red pepper flakes (if using). Toss well and distribute into a single layer on the baking sheet.
3. Bake eggplant: Roast the eggplant pieces in the oven for 30-35 minutes, turning the eggplant halfway through for even roasting. Set aside to cool. Do not turn the oven off. 
4. Cook the pasta: When there are about 10-15 minutes left on the eggplant cooking time, place a large pot of water over high heat and bring to a boil. Generously season the boiling water with salt. Add the pasta to the large pot of boiling water and cook until al dente. Be sure to check the package directions, as the timing might differ depending on the brand. Mine took about 9-10 minutes.
5. Mix pasta and sauce: When the pasta is ready, reserve 1 cup of the pasta water and drain. Place the hot pasta in a large bowl, add the tomato sauce, and toss, ensuring that the pasta is fully coated with the sauce. If needed, stir in some of the reserved pasta water to prevent it from sticking.

6. Make ricotta basil mix: In a small bowl, mix the ricotta and chopped basil. Season with salt and pepper.
7. Begin to assemble: Spray a large oven-proof baking dish (9×13 inch) with vegetable oil cooking spray. Place half of the ziti and tomato sauce mixture at the bottom of the casserole dish. Then, spread half of the eggplant cubes evenly on top.
8. Add cheese: Add half of the ricotta-basil mixture in dollops and sprinkle the whole thing with half of the shredded mozzarella.
9. Finish the second layer: Repeat the same steps, starting with the remaining pasta mixture, remaining eggplant cubes, and ricotta. Finish it off with a final layer of cheese.
10. Bake: Bake for 30-35 minutes, or until bubbly and the cheese on top is lightly golden brown.
11. Serve: Rest for 10 minutes. When ready to serve, sprinkle it with fresh basil leaves, parmesan cheese, and a drizzle of olive oil, if desired. Enjoy!

How to Make Ahead, Store, & Freeze?

Here are my best make-ahead and storage tips to ensure all your efforts don’t go to waste when making this eggplant ziti recipe:

• Make Ahead: Follow the recipe as written and make ahead up to 2 days in advance. Just make sure to bring it to room temperature, cover it tightly with plastic wrap or aluminum foil, and store it in the refrigerator.
• Storage: Leftover eggplant baked ziti will keep in an airtight container in the fridge, either stored as a whole or cut into individual servings for easy serving, for up to 4 days.
• Freeze: While I don’t necessarily recommend freezing, you can freeze the baked pasta in a freezer-safe container for up to 1 month. But for best results, I recommend making a batch and freezing before baking. Keep in mind that the pasta will lose some of its texture and become mushy once thawed.
• Thaw: Thaw the frozen baked eggplant ziti (either baked or unbaked) overnight in the refrigerator.
• Reheat: If you are reheating leftovers, reheat in a 350-degree F oven for 15-20 minutes. If reheating frozen then thawed, follow the recipe instructions as written and bake in a 350-degree F oven for 30-35 minutes.

What to Serve it With?

Roasted eggplant with ziti is delicious all on its own, but there are plenty of ways to serve it that complement the comforting, cheesy Italian flavors. Some of my favorite ways to serve include:

• Salad: Keep it light with Caesar Salad or Shaved Brussels Sprouts Salad for a touch of greens.
• Bread: If you like to serve bread with your pasta dinner, try my Air-Fried Garlic Bread for a quick side. If you prefer to continue with the Mediterranean theme, my Olive Bread is a must-try.
• Protein: If you’d rather turn it into a side for a protein dinner, make it a hearty meal with Turkey Zucchini Meatballs or Baked Chicken Kebabs.

FAQs

Other Eggplant Recipes You Might Like

• Eggplant Involtini
• Eggplant Pomodoro Pasta
• Eggplant Yogurt Recipe

I always reach for a tried-and-true pasta recipe when I’m in the mood for something quick, easy, and comforting. If you prefer light, delicious vegetarian pasta recipes like this one, be sure to check out Gigi Hadid Vodka Pasta, Ricotta Lemon Pasta, Garlic Butter Pasta, and Pea and Mushroom Pasta. 

Ingredients

This green pasta recipe requires a few simple ingredients that you likely already have on hand. The nutty parmesan pairs beautifully with the earthy spinach, and a hint of lemon and garlic brightens the dish. Here’s what you’ll need:

• For the pasta: Any type of pasta would work for this recipe. I used linguine, but any other long or short pasta would also work. 
• To make the Italian green pasta sauce: Gather fresh baby spinach, parmesan cheese, garlic, kosher salt, black pepper, lemon juice, and olive oil.

How to Make Green Pasta Sauce?

I think we can all agree that homemade healthy pasta sauce is always the better option compared to its store-bought version. Fresh, flavorful, and ready in less than 30 minutes, this spinach-based pasta sauce will leave your taste buds wanting more. Here’s how to make it:  

1. Cook the pasta: Bring a large pot of water to a boil. Add in the pasta and follow the package instructions to cook until it’s al dente. Once cooked, drain the pasta and save half a cup of the pasta water. Return the pasta to the pot and set aside. 
2. Saute the garlic: As your pasta cooks, heat the olive oil in a large pan over medium heat and add the garlic. Saute for 1 minute, stirring constantly. 
3. Add in your leafy greens: Add the spinach, salt, and pepper to the pan of sauteed garlic. Cook, tossing regularly until the spinach has wilted. At first, it will look like it is a lot of spinach, but as it cooks, it will go down to nothing.
4. Transfer to a food processor: Transfer your cooked spinach into a food processor or blender and add in the parmesan cheese, lemon juice, and the reserved pasta water. 

5. Blend: Process the spinach sauce for pasta until fully pureed, taste, and add additional seasoning as desired. During the blending process, you may have to stop and scrape the sides of the bowl.
6. Combine with the pasta: Pour the blended spinach pasta sauce over the cooked pasta, using tongs to toss and combine gently. Serve your green spinach pasta with extra parmesan cheese on top.

FAQs

Other Must-Try Weeknight Pasta Recipes:

• Gigi Hadid’s Pasta
• Baked Spinach Artichoke Pasta
• Beef Stroganoff On Stove Top
• Marry Me Chicken Pasta

If you try this Chicken Bolognese recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

FAQs