Easy Pasta Recipes for the Family

We asked our followers a few weeks ago, to share their favorite pasta recipes that are delicious and super easy to make. Here they are for you to enjoy!

Cheesy Shells with Ham & Broccoli

Prep 3 mins

Cook 17 - 20 mins

Serves 8

You'll Need:

1 pkg Mueller's large seashells

1 can broccoli cheese soup

2-4 slices of cooked ham

1 pkg shredded sharp Cheddar cheese

1 cup of milk

Boil pasta and after draining stir in broccoli cheese soup, ham, cheese, and milk.

Heat over low heat for 8 mins stirring frequently

**Photo from Oh Sweet Basil

Quick Boil Pasta

You'll Need:

1 pkg Noodles (any of your choice)

1 jar of sauce

parm cheese

Boil noodles, add your favorite jar of pasta sauce, and sprinkle parm cheese once ready to eat.

Spaghetti Carbonara

Takes 15 mins only!

You'll Need:

8 ounces spaghetti

2 large eggs

1/2 cup freshly grated Parmesan

4 slices bacon, diced

4 cloves garlic, minced

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

1. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.

2. In a small bowl, whisk together eggs and Parmesan; set aside.

3. Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.

4. Stir in garlic until fragrant, about 1 minute. Reduce heat to low.

5. Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.

6. Serve immediately, garnished with parsley, if desired. **Full recipe from Damn Delicious

One-Pot Creamy Pesto Chicken Pasta

Takes 30 mins to make

You'll Need:

1 lb. boneless, skinless chicken breast

2 Tbsp butter

2 cloves garlic

1/2 lb. penne pasta

1.5 cups chicken broth

1 cup milk

3 oz. cream cheese

1/3 cup basil pesto

1/4 cup grated Parmesan

freshly cracked pepper

1 pinch crushed red pepper

• Cut the chicken breast into 1-inch pieces. Add the butter to a deep skillet and melt over medium heat. Add the chicken to the skillet and cook over medium heat until the chicken is slightly browned on the outside.

• While the chicken is cooking, mince the garlic. Add the garlic to the skillet with the chicken and continue to sauté for one minute more.

• Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil.

• Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time.

• Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.

• If using, add the fresh spinach and sliced sun-dried tomatoes. Stir until the spinach has wilted, then remove the pasta from the heat. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper, then serve.

*recipe from budget bytes.com