There’s something magical about pasta—it’s comfort in a bowl, and it never goes out of style. But sometimes, pasta with plain tomato sauce just isn’t bold enough. Enter: pasta with roasted red pepper and ricotta sauce. Creamy, smoky, and irresistibly smooth, this dish transforms a handful of simple ingredients into something that feels restaurant-worthy yet easy enough for a weeknight dinner for the whole family. This is the kind of recipe you want to keep in your back pocket: quick, easy and indulgent.

Why You’ll Love This Pasta with Roasted Red Pepper and Ricotta Sauce

Simple ingredients – Red bell peppers, garlic, ricotta, olive oil, and Parmigiano Reggiano. That’s it!

Bold flavor – Roasting the peppers and garlic creates a deep, smoky sweetness that balances beautifully with the creamy ricotta.

Quick and easy – Most of the time is hands-off oven roasting. The actual cooking is effortless.

Versatile – Works with spaghetti, fussili, penne, rigatoni, or whatever pasta that holds on to sauce well.

If you’re looking for easy pasta recipes that feel special but don’t require hours in the kitchen, this is it.

Why You’ll Love This Pasta with Roasted Red Pepper and Ricotta Sauce

Roast the vegetables

Preheat your oven to 200°C (400°F).

Wrap the garlic bulb in parchment and foil (so that it roasts and softens for the first 10 minutes, then open it to brown for about 2-3 minutes). Place the red bell pepper on a tray, drizzle it with olive oil, and roast for 40 minutes (rotating the pepper every so often for even charring). The garlic will take a little less—remove it once it’s soft and slightly browned (should be no more than 14 minutes).

Blend the sauce

When the pepper is charred and blistered. Wrap it in foil, or put it in a tin or plastic bag, the moisture will help peel off the skin) make sure to remove the seeds.

Tip the roasted garlic clove, pepper, and its juices into a blender.

Cook the passata (tomato sauce) with a drizzle of olive oil for about 5 minutes. Let it cool and add it to the blender with the ricotta to blitz until smooth and creamy.

Cook the pasta

Cook the pasta until al dente.

Bring it all together

Pour the sauce into a pan over low heat. Toss the pasta into the sauce until each one is coated before sprinkling in the parmigiano reggiano.

Serve

Finish with an extra snowfall of Parmigiano Reggiano.

Tips for an Amazing Red Pepper Pasta & Ricotta Sauce Plus Alternatives

Roast the peppers until charred – You could do this in bulk to as they freeze beautifully and can be blended into future sauces or soups.

Use quality ricotta – Fresh, creamy ricotta makes all the difference in texture and flavor. Blending the ricotta with the other ingredients yields a creamier and silky sauce. If added directly to already blended tomato and red pepper, it would leave little white lumps which is not as nice texture wise .

Add heat – If you love spice, toss in a pinch of chili flakes when blending the sauce.

Make it vegan – Swap ricotta for cashew cream and use nutritional yeast instead of Parmigiano.

Why This Recipe Works

The secret lies in roasting. Roasted red peppers develop a deep sweetness that pairs perfectly with mellow, caramelized garlic.

Ricotta adds body and creaminess without being heavy, and Parmigiano sharpens everything with a salty, nutty finish.

Together, they create a sauce that clings to pasta in the most satisfying way.

This isn’t just another pasta recipe—it’s the perfect balance of smoky, creamy, and savory flavors that taste far more complex than the effort it takes.

So make some…

Whether you’re cooking for yourself on a quiet evening or serving friends over a bottle of wine, pasta with roasted red pepper and ricotta sauce is the dish that will impress every time. It’s proof that a few simple ingredients, treated right, can create extraordinary flavor.

So, skip the jarred sauces and make this instead—it’s creamy, smoky, quick, and absolutely unforgettable.

If you loved this recipe, don’t forget to check out the blog for more simple, delicious pasta recipes that bring comfort and joy to your table. And of course, some bread recipe like this one to scoop up all that delicious smoky goodness!!!

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Other Red Bell Pepper Recipe You Might Love

Easy Meat Stuffed Bell Peppers

A hearty, wholesome dinner idea. These classic Italian meat stuffed bell peppers are filled with a savory mix of ground beef, pork, pine nuts, fresh herbs, and Parmigiano Reggiano—comfort food at its best.

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Pasta with Roasted Red Pepper and Ricotta Sauce

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Lunch, Dinner – Meditarranean

By Angela – Serves: 3-4

Prep Time: 10 minutes – Cooking Time: 1 hour – Total Time: 1hr 10 minutes

Creamy, smoky and simple, pasta with roasted red pepper and ricotta sauce made with red pepper, garlic, passata, ricotta and a generous sprinkle of parmigiano reggiano.

Ingredients

• Olive oil
• 1 red bell pepper
• 1 garlic clove
• 300ml passata
• 100g fresh ricotta
• 300g fussili pasta
• 40g grated parmigiano reggiano
• Salt to taste

Instructions

Roast the vegetables

1

Preheat your oven to 200°C (400°F).

2

Wrap the garlic bulb in parchment and foil (so that it roasts and softens for the first 10 minutes, then open it to brown for about 2-3 minutes). Place the red bell pepper on a tray, drizzle it with olive oil, and roast for 40 minutes (rotating the pepper every so often for even charring). The garlic will take a little less—remove it once it’s soft and slightly browned (should be no more than 14 minutes).

Blend the sauce

3

When the pepper is charred and blistered. Wrap it in foil, or put it in a tin or plastic bag, (the moisture will help peel off the skin) make sure to remove the seeds.

4

Tip the roasted garlic clove, pepper, and its juices into a blender.

5

Cook the passata (tomato sauce) with a drizzle of olive oil for about 5 minutes (add salt). Let it cool and add it to the blender with the ricotta to blitz until smooth and creamy.

Cook the pasta

6

Cook the pasta until al dente in salted water.

Bring it all together

7

About 3 minutes before the pasta is ready, pour the sauce into a pan over low heat. Toss the pasta into the sauce until each one is coated before sprinkling in the Parmigiano Reggiano.

Serve

8

Finish with more Parmigiano Reggiano.

I have yet to come across someone who doesn’t like pasta, have you? Well, this spaghetti and meatballs recipe is not only filling and family-friendly, but also a wonderful winter-warming recipe.

How to Make Spaghetti with Meatballs

How to Make Meatballs

Step 1: pour milk over the diced bread and crumble it between your fingers.

Step 2: add salt, black pepper, and the egg to the bread, mix, then tip in the minced meat and ensure it’s evenly mixed with the breadcrumb mixture

Step 3: roll each meatball into a bite-sized piece. Heat the oil to an optimum frying temperature and fry the meatballs over medium heat until golden brown overall

Step 4: heat the pan over medium heat. Drizzle oil into the pan, sauté the onions until translucent then tip in the celery and carrots to cook and soften for about 5 minutes before pouring in the Passata (tomato purée) and meatballs. Reduce the heat to low and let simmer for 20 minutes.

Step 5: bring water to a boil while the meatball sauce thickens

Step 6: drain the pasta and add it to the meatball sauce. Sprinkle in the grated cheese, mix and serve.

If you liked the spaghetti with meatballs. Please give it a thumbs up below, or share it with someone who might enjoy it just as much or more

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Easy Lasagna Bolognese Recipe

Mouthwatering layers of homemade lasagna sheets sandwiched with a perfectly seasoned smooth bechamel sauce, rich bolognese sauce, and cheese. Are you sure you want to miss out on this?

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lunch/dinner – Italian & International

By Angela – Serves: 3

Prep Time: 15 minutes – Cooking Time: 40 minutes – Total Time: 55 minutes

A filling serving of spaghetti with meatballs that are tender and succulent from the richly simmered passata with vegetables. Perfect winter warmer or packed lunch recipe

Ingredients

• MEATBALLS
• 2 slices of white bread
• 40ml (1/4) cup milk
• 1 teaspoon salt
• 1/2 teaspoon finely ground black pepper
• 45g grated parmigiano reggiano
• 1 small egg
• 200g minced beef
• 1 cup sunflower oil
• olive oil
• SAUCE
• olive oil
• 1 small brown onion (finely diced)
• 1 carrot (finely diced)
• 1 celery stick (finely diced)
• 600ml passata (tomato puree)
• 50g grated parmigiano for serving
• 300g spaghetti
• salt

Instructions

1

Pour milk over the diced bread and crumble it between your fingers.

2

Add salt, black pepper and the egg to the bread, mix, then tip in the minced meat and ensure it’s evenly mixed with the breadcrumb mixture

3

Roll each meatball into a bite-sized piece. Heat the oil to an optimum frying temperature and fry the meatballs over medium heat until golden brown overall

4

Heat the pan over medium heat. Drizzle oil into the pan, sauté the onions until translucent then tip in the celery and carrots to cook and soften for about 5 minutes before pouring in the Passata (tomato purée) and meatballs. Reduce the heat to low and let simmer for 20 minutes.

5

Bring water to a boil while the meatball sauce thickens. Add salt to the water and cook the pasta until al dente

6

Drain the pasta and add it to the meatball sauce while it is off teh stove. Sprinkle in the grated cheese, mix and serve.

Broccoli and ricotta ravioli starts with slightly charred sauteed broccoli which may be an acquired taste to some while to the rest of us, makes our mouth water! Pair that with the mild ricotta and almost nutty Parmigiano Reggiano or Parmesan and we have a winner! Meat-free Monday recipe anyone? I can hear a roar of applause from the Eat More Veg movement too but here are some other reasons you will love this easy-to-prepare homemade broccoli and ricotta ravioli…

How to Prepare Homemade Ravioli From Scratch

Step 1: Mix the eggs and flour, knead, and leave to rest in the fridge for an hour.

Step 2: Roll out the dough on an adequately floured surface, until the pasta sheet is thin enough for you to see the silhouette of your hand against light.

Step 3: Use a spoon to portion the filling onto the pasta sheets leaving enough space between each one, as you would need to cut out the filled sheets.

How to Make Broccoli and Ricotta Ravioli

Step 1: Prepare your homemade pasta sheets

Step 2: Parboil the broccoli florets for 10 minutes (add 1 teaspoon of salt to the water), drain, and saute them until they are either slightly charred or browned (you would need to leave the broccoli florets undisturbed for a few minutes while sauteeing for this).

Step 3: Once the sauteed broccoli florets have cooled, tip them into a bowl with ricotta, grated parmigiano reggiano, pecorino, salt, and freshly ground black pepper if using. Mash this up into a paste.

Step 4: Bring water to a boil while you work on step 5

Step 5: Roll out the pasta sheets into 2 (equal) long rectangles and use a spoon to top half the rolled-out sheets with the broccoli and ricotta filling. Leave adequate space between each topping depending on the circumference of the cutout tool you have. Cover the filled pasta sheets with the remaining pasta sheet.

Step 6: Cut out the ravioli and leave them on a lightly floured surface (to avoid sticking) while you prepare the sauce.

Step 7: Heat a skillet over medium-high heat, drizzle in some olive oil, and cream with a splash of water and salt. Once it starts to bubble, stir and add in the salt. When hot, take it off the stove and sprinkle in the grated cheese. Stir well to form a thick sauce

Step 8: Boil the ravioli in salted water for approximately 4 minutes (or until the ravioli floats), then drain and toss them into the sauce. Flip the pan instead of using a cooking spoon to mix the broccoli ravioli with the cream sauce. Top with some more cheese while flipping the pan and serve.

Broccoli and Ricotta Ravioli Useful Tips

Once filled and cut out, do not pile the ravioli over each other while you wait to boil them; otherwise, they may stick to each other, causing the sheets to rip when pulled apart.

Lightly flour your working surface before topping the pasta ravioli sheets with the filling. This will make it easier to move them once they are cut out.

Do not be shy to press a little hard when cutting out the ravioli for a defined shape

I hope you enjoyed making the broccoli and ricotta ravioli, please give it a thumbs up below. Should you have leftover ricotta, here are some delicious and simple ricotta recipes you can try and enjoy!

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lunch/Dinner – Italian

By Angela – Serves: 2

Prep Time: 1 hr 30 minutes (including 1 hour pasta dough resting time) – Cooking Time: 30 minutes – Total Time: 2 hours

Simple homemade ravioli with a broccoli and ricotta filling.

Ingredients

• RAVIOLI
• Homemade ravioli sheets recipe
• BROCCOLI FILLING
• 100g/2 cups broccoli florets
• 170g/ 1/2 cup ricotta
• 25g/ 1/2 cup parmigiano reggiano
• 2 tbsp grated pecorino
• olive oil
• salt
• SAUCE
• 51g / 1/4 cup light double cream
• 1 tablespoon water
• salt and freshly ground black pepper to taste

Instructions

RAVIOLI

1

Make a batch of ravioli sheets using this recipe.

BROCCOLI FILLING

2

Parboil the broccoli florets for 10 minutes (add 1 teaspoon of salt to the water) or until the stem can be pierced with minimal effort.

3

Drain, and saute the broccoli with 3 tablespoons of olive oil over medium high heat until they are either slightly charred or browned (you would need to leave the broccoli florets undisturbed for a few minutes while cooking for this).

4

Once the sauteed broccoli florets have cooled, tip them into a bowl with ricotta, grated parmigiano reggiano, pecorino, salt, and freshly ground black pepper if using. Mash this up into a paste.

5

Bring water to a boil while you work on the next step

6

Remove the pasta dough from the fridge and roll out the pasta sheets into 2 (equal) long rectangles and use a spoon to top half the rolled-out sheets with the broccoli and ricotta filling. Leave adequate space between each topping depending on the circumference of the cutout tool you have. Cover the filled pasta sheets with the remaining pasta sheet.

7

Cut out the ravioli and leave them on a lightly floured surface (to avoid sticking) while you prepare the sauce.

SAUCE

8

Heat a skillet over medium-high heat, drizzle in the olive oil, cream, with a splash of water and salt. Once it starts to bubble, stir and sprinkle in the salt. When hot, take it off the stove and sprinkle in the grated cheese. Stir well to form a thick sauce.

9

Boil the ravioli in salted water for approximately 4 minutes (or until the ravioli floats), then drain and toss them into the sauce.

10

Flip the pan instead of using a cooking spoon to mix the broccoli ravioli with the cream sauce.

11

Top with some more cheese while flipping the pan and serve.

Why shouldn’t you enjoy lasagna made with fresh homemade lasagna sheets? I think we can all agree that Italian food (well, most of what we know) is delicious. However, as much as we want to enjoy this delectable cuisine, it is not always easy to find a good brand of pasta at the corner shop next to us or even at the supermarket.

Sadly, in some countries (my home country included), you are likely to spend double the price for imported pasta that is half the quality of what you could find elsewhere.

That’s why I want to show you how to make your own pasta dough to make lasagna sheets, and ravioli, among many other recipes. So that you too can enjoy delicious homemade pasta.

Intimidated? Don’t be, here is what I say… if you can make chapati, roti, or other flatbread then you can definitely make your own homemade pasta with just 2 ingredients. But this isn’t just about making the pasta, it’s about getting excited about the endless possibilities of what you could do with it!

Here’s what you need to prepare homemade pasta.

Homemade Pasta Ingredients

Flour: The flour you need is 00 flour. What is this and what differentiates it from your other flour types? Well, 00 is a very finely ground flour, if you rub it between your fingers you can tell the difference.

Can you use flour that is not 00 flour? Yes, you can, try all-purpose flour.

How to Prepare Homemade Pasta Dough

Tip the flour onto your kitchen counter or working space, and make a well in the middle.

Add the eggs into the well and begin by whisking the eggs as you slowly incorporate the flour. Once it’s almost all mixed in ditch the fork and use a bench scraper to ring the dough together. Knead it for about 10 minutes until it comes together.

Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.

Wrap the dough in cling film and leave it to rest for 1 hour, no less than 30 minutes in the fridge.

Rolling the dough

Using a rolling pin: After the dough has rested, dust the working area with flour and shape the dough into a rectangle. If you’re using a rolling pin, it would be easier to portion the dough into 1/4 pieces and roll it out into a large rectangle.

(make sure you wrap the dough that you are not currently working on, with cling film).

The sheets should be so thin that you can see the silhouette of your hand as you hold it. And finally cut the homemade lasagna sheets into the desired size that fits into your casserole dish. Or use the pasta for ravioli; you could also cut them into tagliatelle or spaghetti.

Using a pasta machine: Portion the dough into 1/4’s then shape the dough (working on one at a time) into a rectangle on a generously floured surface then pass it through the pasta machine starting with the thickest setting.

Change the setting each time you pass the pasta through the machine until you reach the lowest (thin) setting.

P.S. (pasta machine setting numbers are not mentioned in this post as they will vary from brand to brand.)

Lay the sheets on a lightly floured surface until you are ready to cook them.

Here’s What to Expect While Preparing Pasta Dough

Kneading: After mixing the flour with the eggs, it may happen that it is rather tough to knead. But remember the dough doesn’t need to be soft and supple. It will come together and soften while in the resting stage.

Is it ready? How will you know if the dough is ready to be put in the fridge? Roll it into a ball and press the top using your thumb. The dough should quickly spring back, then let it rest for at least 30 minutes.

Using it: Are you ready to use your homemade lasagna sheets? Here’s a crucial tip: use a brush to dust off any excess flour before laying each sheet into the baking dish when making lasagna.

I hope you enjoyed your homemade fresh pasta. If you did, please give it a thumbs up below.

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Use Your Pasta Sheets on This Recipe

Easy Lasagna Bolognese Recipe

Print Recipe

Homemade pasta

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Lunch/Dinner – Italian

By Angela – Serves: 3

Prep Time: 30 minutes Total Time: 1 hour 30 minutes

Wherever you are, as long as you have flour and eggs. In under 2 hours, you can also have your own fresh homemade lasagna sheets.

Ingredients

• 250g 00 flour
• 2 whole eggs and 1 yolk
• 
  
• TOOLS
• Useful tools (affiliated links) for this recipe:
• pasta machine

Instructions

PREPARE THE DOUGH

1

Tip the flour onto the kitchen counter and make a well in the middle

2

Add the eggs into the 'well' and begin to whisk using a fork as you slowly incorporate the flour.

3

Once it's almost all mixed in ditch the fork and use a bench scraper to ring the dough together. Knead it for about 10 minutes until it comes together.

4

Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.

ROLL THE PASTA

5

Dust your working area with flour

6

Shape the dough into a rectangle, then press the dough onto the flour. Roll it out enough to start passing it through the pasta machine.

7

Pass the dough through the pasta machine about 3 times at the initial setting, keep reducing the setting and passing the pasta through it until it reaches the thinnest setting and you are done.

8

You can opt to cut the pasta into spaghetti, tagliatelle or even use it for ravioli.

Come on, you know you need to eat your veg at some point right? And what better way than to marry your favorite carb with vegetables… enter broccoli pasta that will be ready in 20 minutes. Did anyone order a quick busy weeknight recipe? This is a recipe that marries smoky, charred depth from the broccoli with the mild flavor of the pasta to create a pasta dish that even your little ones will want more of.

Here’s what more you might love about this recipe. The broccoli is parboiled for a few minutes before being sauteed in garlic-infused extra virgin olive oil until the florets are lightly browned, slightly caramelized, and crisp on the edges. Pair this delightful, charred, and slightly bitter yet sweet broccoli with the delicate pasta and nutty Parmigiano Reggiano cheese for a healthy pasta recipe that won’t leave you feeling overly guilty you had carbs. So, shall we make some pasta?

This article contains affiliate links to which I would receive a commission should you make a qualifying purchase.

How to Make Broccoli Pasta in 3 Quick Steps

Step 1: Separate the broccoli florets from the stem. Wash and tip them into a pot of salted boiling water.

Step 2: When the broccoli stem is soft enough for you to pierce with little resistance, drain the broccoli.

Step 3: Bring a separate pot of water to a boil for the pasta. Simultaneously, add olive oil to a saucepan, and toss in the garlic to infuse the oil before tipping the parboiled broccoli in to saute until browned or slightly charred as the pasta boils at the same time.

Step 4: Once the pasta and broccoli are ready. Tip the pasta into the saucepan with the broccoli and sprinkle in the Parmigiano Reggiano or Parmesan if that is what you will be using.

And that’s it! Your healthy pasta with broccoli is ready to be served.

Please give this Broccoli Pasta recipe a thumbs up below. And try my other broccoli recipes.

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Lunch, Dinner – International

By Angela – Serves: 2

Prep Time: 5 minutes – Cooking Time: 20 minutes – Total Time: 25 minutes

A healthy serving of pasta, tossed in smoky, charred sauteed broccoli and parmigiano reggiano.

Ingredients

• Broccoli
• Pasta
• Parmigiano Reggiano/Parmesan
• Salt to taste

Instructions

1

Separate the broccoli florets from the stem. If you prefer, separate the florets into smaller pieces (keep in mind that this will reduce the time it takes to parboil them compared to if parboiled with a thicker stem)

2

Wash and tip the broccoli into a pot of salted (1.5 teaspoon of salt) boiling water over high heat.

3

When the broccoli stem is soft enough for you to pierce with little resistance, drain it.

4

Bring a separate pot of water to a boil for the pasta. Simultaneously, add olive oil to a saucepan, and toss in the garlic to infuse the oil (it will be easier to tilt the pan to form a puddle around the garlic)

5

Tip the parboiled broccoli into the saucepan to saute until browned or slightly charred as the pasta boils at the same time.

6

Once the pasta and broccoli are ready. Tip the pasta into the saucepan with the broccoli, get it off the heat and sprinkle in the Parmigiano Reggiano or Parmesan if that is what you will be using.

Dear reader, when I say this is a salmon pasta recipe that will make you do a double take! Please believe that this pasta with smoked salmon cream recipe will make you question how in the world salmon and cream ‘married’ so shockingly well! If you want a quick, delicious filling pasta that the whole family will love? Then make this easy smoked salmon and cream pasta that will have them begging you to make this every week!

I hate to admit that while in the middle of feeding my youngest, my pasta went cold, and as much as I dread cold pasta, eh ehm except pasta with potatoes and this pasta with salmon and cream. You may love that you can also pack it for lunch with no need to heat it because it tastes just as delicious when cold. Can we say, summer pasta recipe idea!!!!!!

This is another recipe I am so happy to have been introduced to, though I was a little late for this as it seems that quite a few fellow foodies had already hopped onto the salmon and cream bandwagon. So here’s my take…

So, How Do We Make This Bangin’ Pasta With Smoked Salmon and Cream?

Pasta With Smoked Salmon and Cream Ingredients

Use smoked salmon because the scent adds to the overall dish which will blow your mind! As for the cream, don’t opt for the ‘skinny’ or light cream version

How To Make Pasta With Smoked Salmon and Cream

The first step will prove to be contentious. Why? Because I choose to sauté the salmon for a little over 1 minute before adding it to the cream and lastly tossing it with the pasta. Why? Well…

Because I do not want a mash of salmon and cream; I prefer to have little firm pieces of salmon tucked in between the pasta – so I opt to add it after.

Sautéing the salmon for a few seconds gives it a chance to hold form so that when it is stirred through the cream and tossed with the pasta, it will not be a mushy heap.

Please give the pasta with smoked salmon recipe a thumbs up below.

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lunch, dinner – International

By Angela – Serves: 3

Prep Time: 0 minutes – Cooking Time: 15 minutes – Total Time: 15 minutes

Salmon lovers will delight in this simple and quick pasta recipe lavished with smoked salmon, cream, and a good sprinkle of grana padano.

Ingredients

• 3 tabespoons extra virgin olive oil
• 100g smoked salmon (thinly sliced)
• 240ml thick cooking cream
• 60g grana padano
• 6 tablespoons of hot water

Instructions

1

Bring water to a boil and toss in the pasta, while it cooks, prepare the sauce

2

Drizzle oil onto a non-stick frying pan and add the slices of salmon, let that cook for 1 minute - 1.5 (just until it is firm) flipping once halfway through.

3

Take the fish off the fire and place it on a plate

4

In the same pan, pour in the cream and 6 tablespoons of water from the pasta, together with the salt (do not add too muh as the salmon will be quite salty and you still need to add cheese) and some black pepper, and stir.

5

1 minute before the pasta is ready, toss the salmon into the cream and add 3/4 of the grated grana. The sauce should be thick and creamy.

6

Add the al dente pasta to the creamy salmon sauce, add the leftover grated cheese, and stir, serve with a generous sprinkle of freshly ground black pepper.

Love and lasagna bolognese. What do they have in common? Before we get into that, how do YOU express your love? What’s your love language? Do you buy things, give hugs or write letters? Does food come to mind when you think of moments where you expressed your love?

My love language has changed over the years, slightly different but still the same. I express it through the ‘labor of cooking’. Hahaha corny right? From quick and simple fried bread to this lasagna recipe that I hope my little ones can one day look back on and say “mama made a mean lasagna bolognese”. YES, a teeny bit egotistical I know …

I didn’t grow up on pasta but only came to appreciate how this simple ingredient has carved a place in our hearts through granny recipes handed down. To Sunday lunches and dinners that leave us nostalgic. Or perhaps watching our little ones with faces smudged in the deliciously simple basil pasta sauce while eating with hands because they just couldn’t be bothered with the cutlery anymore. Why am I going on about this?

Because I wish you too could experience the feeling of satisfaction from making your own lasagna sheets. And successfully making this recipe that the whole family will love. But that doesn’t mean you cannot pull it off using store-bought lasagna sheets, though homemade is better ;).

Lasagna Bolognese Ingredients

Bolognese sauce: Like almost everybody else, I welcome a quick meal. Sadly, bolognese sauce is not something that can be rushed but must be left to simmer as it matures in flavor. And without a great bolognese sauce, your lasagna bolognese will not sing. But on the bright side: it is a very very easy sauce to make- if anything it cooks itself. So here is the recipe for the bolognese sauce.

Bechamel sauce: yes, this is the first step. The name has a way of making one feel intimidated but it is this simple to make. Watch the video to see how, or have a read through the bechamel sauce post.

Lasagna Tips for Lipsmackin’ Lasagna Bolognese

Bolognese Sauce

I truly believe that your lasagna will only be as good as your bolognese sauce. So make sure it is well seasoned and with enough tomato sauce. Some like slightly big chunks of minced meat, but if that’s not you- then feel free to give it a quick blend. Just enough to reduce the size.

The Bechamel Sauce

Should be thick yet light. By this, I mean, not so thick that it has the same consistency as the paste before adding the milk. As this will be the only liquid added to the lasagna, you need to make sure it is not overly thick. But in case that happens, just add some milk to lighten it. And make sure that it is well seasoned, so taste it before using it.

The Lasagna Layers

Spread enough bechamel and bolognese sauce in between. Because the lasagna sheets need to cook through.

Baking Lasagna

First thing to remember is that the lasagna needs time to bake. Rush it and it will be burnt on top and raw inside. You need to give the ingredients time to marry as the lasagna sheets soak up the juices from the bolognese sauce. It’s a process that’s well worth it. So let it bake on low heat.

How to Make Lasagna Bolognese

So your bolognese and bechamel sauce is ready and you are itching to get started on your lasagna bolognese.

Preheat the oven to 165°C / 329°F, and while that happens start layering.

You have two options, use freshly made lasagna sheets or store-bought. In this lasagna recipe, I use homemade lasagna sheets and I do not boil them before layering. In case you use store-bought, boil them in salted water for the stated time on the pack. Then proceed to layer as directed below.

Spread a few tablespoons of bechamel sauce to the bottom of your baking dish, add a little bolognese sauce. Then top that with the first layer of lasagna sheets, cover with bechamel sauce, bolognese, fresh mozzarella, and evenly sprinkle grated Parmesan or Parmigiano Reggiano over the sauce.

Repeat layering with the rest of the lasagna sheets and sauce. The top of the lasagna should have a little bechamel sauce with bolognese, Parmigiano, and grated mozzarella cheese. Make sure to add enough bolognese sauce and cheese to keep the top of the lasagna from drying out.

Drizzle some olive oil on top, cover and let it bake in the middle of the oven for 40 minutes, then remove the lid and let it bake for a further 7 minutes.

When ready, let the lasagna rest for a few minutes before serving. The resting period helps the layers set, making it easier to serve without falling all over the place.

Please give the Lasagna bolognese recipe from scratch a thumbs up below.

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Oven-Baked Pasta With Bolognese

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Lasagna bolognese recipe from scratch

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Lunch/Dinner – Italian

By Angela – Serves: 6

Prep Time: 15 minutes – Cooking Time: 1 hour 10 minutes – Total Time: 1 hours 25 minutes

Mouthwatering layers of homemade lasagna sheets sandwiched with a perfectly seasoned smooth bechamel sauce, rich bolognese sauce, and cheese. Are you sure you want to miss out on this?

Ingredients

• 550ml bechamel sauce
• 550g bolognese sauce
• 250g lasagna sheets
• 45g grated Parmigiano Reggiano / Parmesan
• 184g fresh mozzarella
• 50g grated mozzarella
• Olive oil

Instructions

1

Preheat the oven to 165°C / 329°F

2

If using dry store-bought lasagna sheets, bring water to a boil in a large pan and add the sheets one at a time, making sure to do a swirling motion in the water to separate the sheets keeping them from sticking to each other. They should be in the water for the time stated on the pack. No need to boil freshly made. lasagna sheets.

3

Spread a few tablespoons of bechamel sauce to the bottom of your baking dish, add a little bolognese sauce. Top that with the first layer of lasagna sheets. After that repeat with more bechamel and bolognese sauce than you did the first time. Then evenly sprinkle grated Parmigiano Reggiano or Parmesan, fresh mozzarella, and freshly ground black pepper.

4

Repeat layering with the rest of the lasagna sheets, sauce, and cheese. The top of the lasagna should have enough (keep the top of the lasagna from drying out) bechamel, bolognese sauce as well as cheese, and a drizzle of olive oil.

5

Cover it and let that bake in the middle of the oven for 40 minutes, then remove the lid and let it bake for a further 7 minutes

6

When ready, let the lasagna bolognese rest for a few minutes before serving. The resting period helps the layers set, making it easier to serve without falling all over the place.

7

Enjoy

We all love a relaxed evening where dinner is ready in under 30 minutes with minimal effort required. which is where this oven-baked pasta with bolognese comes in. If you have your own stash of Bolognese sauce in the freezer, then this is a good time to whip it out and stir it with pasta, some creamy mozzarella, Parmigiano Reggiano or parmesan, and an optional sprinkle of grated ricotta.

If you do not have some ready-made Bolognese sauce, click the link to make your own.

You can make this pasta bake a few hours ahead and reheat it when needed. And of course, the other upside is that you can pack it for lunch. Though I will be honest enough to say that I am not a fan of packing hot pasta meals for packed lunch. I would recommend you have this straight off the oven.

Oven-Baked Pasta With Bolognese Ingredients

Pasta: I used tortiglioni for this recipe because it’s suitable for holding heavy sauce. However, you can also use penne or other cylindrical-shaped pasta.

Bolognese: The recipe takes 22 minutes to make because I used an already-made bolognese sauce.

Cheese: While I used Parmigiano Reggiano for this recipe, alternative substitutes are parmesan or Grana Padano. If you do not have the dry ricotta, you can skip it altogether.

Please give the Oven-baked pasta with bolognese recipe a thumbs up below.

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Pasta with Eggplants (Pasta alla Norma)

This pasta recipe is more than a comfort food option, it’s family-friendly and easy to make. The eggplants liven up your basil tomato sauce, and the buffalo mozzarella and parmesan are just a little something to ensure it passes the comfort food test.

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Oven-baked pasta with bolognese

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Lunch/Dinner – Italian

By Angela – Serves: 3

Prep Time: 3 minutes – Cooking Time: 22 minutes – Total Time: 25 minutes

A simple family-friendly oven-baked pasta dish with bolognese sauce, fresh mozzarella, Parmigiano Reggiano, and grated ricotta.

Ingredients

• 200g pasta
• 350g bolognese sauce
• 54g parmigiano reggiano
• 70g fresh mozzarella
• 50g grated ricotta (optional)

Instructions

1

If using frozen bolognese sauce, heat it up and set it aside

2

Bring water to the boil and cook the pasta, drain it 2 minutes before the recommended time on the pack

3

Preheat the oven to 200°C/392°F

4

Stir the Parmigiano, half of the mozzarella, and grated ricotta into the bolognese sauce. Stir the pasta through it and tip it into a baking dish.

5

Shred the leftover mozzarella over the pasta and bake uncovered for 10 minutes

6

Serve hot!

Here’s the thing. When you buy good pasta, it doesn’t need many ingredients to stand out. It’s simply delicious and in this case, some anchovies, a hint of garlic, just enough chili to tease, finished with a sprinkle of refreshing lemon zest to balance it all. And just like that, spaghetti with anchovy, a simple, low-calorie pasta recipe that you can enjoy with minimal guilt.

Some pasta brands are so good that If I was making a meal for one, I would have just drizzled some olive oil, salt, and pepper with a sprinkle of cheese and called it a meal. But I figured, why not spice things up a bit this time around? The spaghetti was so good I wish I had made a larger serving to share.

Make Spaghetti With Anchovy Because…

You will enjoy this pasta if you are looking for something light but filling. Makes a wonderful summer addition to your menu and is ready in under 15 minutes if making the ‘sauce’ and pasta simultaneously.

About that chili: Red bird’s eye chili is always a hit or miss. You could have a massive piece of chili that renders zero kick, while its small counterparts will make your mouth gape from the heat!

Oil: I used extra virgin olive oil and would suggest you do not go for the overly intense flavored oils. Why? Just to make sure all the ingredients equally stand out. Make sure the pan is nice and hot before pouring in the oil.

Spaghetti: There are various sizes of spaghetti, you could go for one that is thicker, however, I used spaghetti N° 3.

Anchovies: I used 3 anchovies, but if this is a flavor you particularly like, adding one more anchovy would be okay.

Please give the low-calorie Spaghetti with anchovy recipe a thumbs up below.

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Lunch/Dinner – International

By Angela – Serves: 2

Prep Time: 2 minutes – Cooking Time: 11 minutes – Total Time: 13 minutes

Spaghetti made with anchovies, olive oil with a hint of garlic, just enough chili to tease, finished with a sprinkle of refreshing lemon zest to balance it all. And just like that, spaghetti with anchovies, a simple, low-calorie pasta recipe that you can enjoy with minimal guilt.

Ingredients

• 200g spaghetti
• 6 tablespoons of extra virgin olive oil
• 2 garlic cloves
• 1 fresh red birds eye chili
• 3/4 anchovies
• 2 capers
• Salt and pepper to taste
• Zest of 1 lemon

Instructions

1

Rinse the capers to wash off excess salt then finely chop them together with the chili and anchovies.

2

Bring water to boil and add in the salt and spaghetti to cook for the recommended time.

3

After 5 minutes of the spaghetti cooking, heat a non-stick pan over medium-low heat, when hot, pour in the oil and whole garlic cloves to infuse for no more than 30 seconds (take out the garlic before it starts to brown).

4

Then add in the chopped ingredients and a pinch of salt.

5

Stir and let that sauté for 3 minutes or until the chili starts to shrivel, then switch off the heat.

6

Drain the pasta and toss with the anchovy 'sauce'

7

Serve with a sprinkle of freshly ground black pepper and lemon zest.

New Year resolutions are cliché. But as is the norm or tradition, we make all sorts of promises to ourselves, one of them being: to eat more veg. I will be blatantly honest with you and confess that: I do not make New Year’s resolutions anymore! But how dare I? Why don’t I? And what do broccoli pesto and walnuts have to do with it?

Well, I don’t make resolutions because I believe change should be an ongoing thing not conditioned to the future which is not guaranteed to me. If weight gain or more time off the phone is something I want to improve on, then the ‘new year’ starts from the moment of whichever day or time it is that I decide to make a change. So, what’s with the broccoli pesto and walnuts?

Well, many of us have an unquenchable relationship with pasta. I think it is one of the foods that we crave or just feel crazy sad about not being able to have when trying to cut down for whatever reasons. But vegetables are food groups that we should eat more of. And I am trying to incorporate as much as I can into our daily meals at home. And with that let me share this easy vegetable pasta sauce recipe.

I was inspired to make this pasta sauce recipe because I had leftover broccoli after making the sautéed broccoli with lemon and garlic for my girls. And thought this broccoli pesto would be something interesting and different to share with you. Plus it is a recipe I hope will make eating pasta a little less daunting.

This pasta sauce recipe is not low on calories due to the oil content and walnuts. So when preparing it for pasta, you can maintain olive oil’s nutritional value by not heating it. However, I will admit to putting my broccoli pesto on the stove, in an already hot pan to avoid it staying too long on the heat. So not more than a minute.

A little side note before we go any further: I am not a nutritionist so this broccoli pesto is just my way of trying to add more veg and healthy fats into my diet. I do understand and acknowledge that this recipe is not suitable for all Still interested?

Here’s How to Make Broccoli Pesto With Walnuts.

I used a pestle and mortar to make this but you can use a food processor. Or just have fun with it and use the bottom of a wine bottle to crush the walnuts which aren’t so hard. Then use a spatula to just stir in the oil, cheese, and finely chopped broccoli florets.

Please give the broccoli pesto recipe with walnuts a thumbs up below.

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Here’s a Broccoli Pizza for Your Leftover Broccoli Stem

Leftover Broccoli Stem with Sweetcorn Pizza

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Broccoli pesto with walnuts

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Lunch/Dinner – International

By Angela – Serves: 2

Prep Time: 10 minutes – Cooking Time: 10 minutes – Total Time: 20 minutes

Pesto made with walnuts, broccoli, and cheese.

Ingredients

• 88g broccoli florets
• 4 leaves of basil
• Salt to taste
• 26g/9 (1/2 cup) whole walnuts
• 4 tbsp (48g) olive oil
• 35g (1/2) cup grated Grana Padano
• 1 tbsp (8g) grated Pecorino Romano

Instructions

1

Boil the broccoli florets for 10 minutes uncovered over high heat.

2

Stack the basil leaves over each other and roll into a cigar then thinly slice. Put them in a mortar with a pinch of coarse salt and grind to a paste.

3

Roughly chop the walnuts, then put them in the mortar and grind. Add the oil and stir using the pestle.

4

Sprinkle in the Grana Padano and pecorino cheese and stir using a spoon or spatula.

5

Transfer the boiled broccoli onto a chopping board and finely chop, if you prefer you can leave a few lumps.

6

Then tip the broccoli into the walnut mixture and stir through. Taste for salt and add more if need be.

7

Use immediately or store in an airtight container in the fridge.