19 Delicious Olive Garden Pasta Recipes Everyone Loves

Just when you thought Olive Garden couldn’t get any better, we’ve rounded up 19 mouthwatering pasta recipes that bring the magic of their kitchen right into your home. Whether you’re craving creamy Alfredo, hearty meat sauces, or something with a little kick, these dishes promise to turn any meal into a special occasion. Dive in and discover your next family favorite!

Creamy Garlic Parmesan Pasta

Never settle for bland pasta again—this Creamy Garlic Parmesan Pasta is a game-changer. Whip up a luxe, velvety sauce that clings to every strand, elevating your weeknight dinner in under 30 minutes.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp clarified butter
• 4 garlic cloves, finely minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Boil 4 quarts of water in a large pot over high heat. Add 1 tbsp sea salt and the fettuccine. Cook for 8-10 minutes until al dente, stirring occasionally. Drain, reserving 1/4 cup pasta water.
2. Melt clarified butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
3. Pour in heavy cream, stirring constantly. Bring to a gentle simmer and cook for 2 minutes until slightly thickened.
4. Reduce heat to low. Gradually whisk in Parmesan cheese until fully incorporated and smooth.
5. Season with black pepper and sea salt. Adjust to preference, keeping in mind Parmesan is salty.
6. Toss cooked pasta into the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen.
7. Garnish with fresh parsley before serving.

Lusciously creamy with a sharp Parmesan bite, this pasta is a dream. Plate it with a sprinkle of red pepper flakes for heat or a side of crusty bread to swipe up every last drop of sauce.

Chicken Alfredo Pasta

Zesty, creamy, and utterly indulgent, this Chicken Alfredo Pasta is your next weeknight hero. Grab your fork—this dish is about to blow your mind.

Ingredients

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup freshly grated Parmesan cheese
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add 8 oz fettuccine pasta and cook for 8-10 minutes, until al dente. Drain and set aside.
2. Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add 2 thinly sliced boneless, skinless chicken breasts and cook for 5-7 minutes, until golden and cooked through. Remove and set aside.
3. In the same skillet, melt 1/2 cup unsalted butter over medium heat. Add 2 cloves minced garlic and sauté for 1 minute, until fragrant.
4. Pour in 1 cup heavy cream, stirring constantly to combine with the butter and garlic. Bring to a gentle simmer.
5. Gradually whisk in 1 cup freshly grated Parmesan cheese until the sauce is smooth and thickened, about 3-4 minutes.
6. Season the sauce with 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper, adjusting to preference.
7. Return the cooked pasta and chicken to the skillet, tossing to coat evenly in the Alfredo sauce.
8. Garnish with 1 tbsp finely chopped fresh parsley before serving.

Outrageously creamy with a perfect al dente bite, this Chicken Alfredo Pasta is a dream. Serve it with a crisp white wine or a side of garlic bread for the ultimate comfort meal.

Shrimp Scampi Pasta

Never settle for bland pasta again—this Shrimp Scampi Pasta is a garlicky, buttery dream with a kick of heat that’ll have you licking the plate.

Ingredients

• 12 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add linguine and cook until al dente, 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat butter and olive oil in a large skillet over medium heat until butter melts.
3. Add garlic and red pepper flakes to the skillet; sauté until fragrant, about 30 seconds, being careful not to burn.
4. Increase heat to medium-high, add shrimp, and cook until pink and opaque, 2-3 minutes per side. Remove shrimp from skillet and set aside.
5. Deglaze the skillet with white wine, scraping up any browned bits, and simmer until reduced by half, about 2 minutes.
6. Stir in lemon juice and reserved pasta water, then return shrimp to the skillet along with the cooked linguine. Toss to combine and coat the pasta evenly.
7. Remove from heat, sprinkle with chopped parsley, and season with salt as needed.

Zesty lemon and garlic meld beautifully with the tender shrimp and al dente pasta, creating a dish that’s both luxurious and comforting. Serve with a crisp green salad or crusty bread to soak up every last drop of sauce.

Five Cheese Marinara Pasta

Boldly dive into a whirlwind of creamy, tangy, and utterly indulgent flavors with this pasta that’s a cheese lover’s dream. Perfect for those nights when only the cheesiest dish will do.

Ingredients

• 1 lb dried rigatoni pasta
• 2 tbsp extra-virgin olive oil
• 4 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 28 oz canned San Marzano tomatoes, hand-crushed
• 1 tsp granulated sugar
• 1/2 cup heavy cream
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1/4 cup crumbled Gorgonzola cheese
• 1/4 cup fresh basil leaves, torn
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the rigatoni and cook until al dente, 10-12 minutes, stirring occasionally. Drain, reserving 1 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
3. Stir in the hand-crushed tomatoes and sugar. Simmer, uncovered, for 10 minutes, allowing the sauce to thicken slightly.
4. Reduce heat to low. Pour in the heavy cream, stirring to combine. Gradually add Pecorino Romano, mozzarella, Parmesan, ricotta, and Gorgonzola, stirring until each cheese melts into the sauce.
5. Fold the cooked pasta into the cheese sauce, adding reserved pasta water as needed to reach desired consistency. Season with salt and pepper.
6. Remove from heat. Garnish with torn basil leaves before serving.

Delight in the velvety sauce clinging to each tube of pasta, offering a perfect balance of sharp and creamy cheeses. Serve with a crisp green salad to cut through the richness, or enjoy as is for the ultimate comfort meal.

Spaghetti with Meat Sauce

Whip up a classic that never gets old—spaghetti with meat sauce. This dish is your weeknight hero, ready in under 30 minutes and packed with flavor.

Ingredients

• 8 oz dried spaghetti
• 1 tbsp extra-virgin olive oil
• 1/2 lb ground beef, 80% lean
• 1/2 cup finely diced yellow onion
• 2 garlic cloves, minced
• 1/4 cup dry red wine
• 1 can (14.5 oz) crushed tomatoes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente, 9-11 minutes. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking into small pieces, until browned, about 5 minutes.
3. Add onion and garlic to the skillet. Cook, stirring frequently, until softened, about 3 minutes.
4. Pour in red wine, scraping up any browned bits from the bottom of the skillet. Cook until wine is reduced by half, about 2 minutes.
5. Stir in crushed tomatoes, salt, and pepper. Simmer, uncovered, for 10 minutes to meld flavors.
6. Toss cooked spaghetti with the meat sauce, adding reserved pasta water as needed to loosen the sauce.
7. Serve immediately, topped with Parmesan cheese and fresh basil.

Finish with a sprinkle of extra Parmesan for a salty kick. The sauce clings perfectly to each strand, offering a hearty, umami-rich bite. Try serving with a side of garlic bread to scoop up every last drop.

Fettuccine Alfredo

Just when you thought pasta couldn’t get any creamier, Fettuccine Alfredo swoops in. This dish is your ticket to luxurious, velvety pasta nights—no reservations required.

Ingredients

• 8 oz fettuccine pasta
• 1/2 cup unsalted butter, cubed
• 1 cup heavy cream
• 1 1/2 cups freshly grated Parmigiano-Reggiano
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add fettuccine and cook until al dente, 8-10 minutes, stirring occasionally.
2. While pasta cooks, melt butter in a large skillet over medium heat until foamy, about 2 minutes. Tip: Use a skillet large enough to toss the pasta later.
3. Pour in heavy cream, stirring constantly until the mixture begins to simmer, about 3 minutes. Reduce heat to low.
4. Drain pasta, reserving 1/4 cup of pasta water. Immediately add pasta to the skillet with the cream mixture.
5. Sprinkle Parmigiano-Reggiano over the pasta, tossing continuously until cheese melts and coats the pasta evenly, about 2 minutes. Tip: The reserved pasta water helps create a silky sauce.
6. Season with nutmeg, salt, and pepper, tossing to combine. Tip: Freshly grated nutmeg elevates the dish with its warm, aromatic flavor.
7. Remove from heat and let rest for 1 minute to thicken slightly before serving.

Outrageously creamy with a rich, cheesy depth, this Fettuccine Alfredo clings to every strand. Serve it with a crisp white wine or top with grilled shrimp for a decadent twist.

Pasta e Fagioli

Nothing beats the comfort of a steaming bowl of Pasta e Fagioli—this rustic Italian classic is your next weeknight hero. Punchy flavors, hearty beans, and al dente pasta come together in under 30 minutes.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/2 cup diced pancetta
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, with juice
• 4 cups chicken stock, preferably homemade
• 1 cup ditalini pasta
• 1/2 tsp crushed red pepper flakes
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 cup chopped fresh Italian parsley
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute.
2. Add onion and pancetta; cook, stirring occasionally, until onion is translucent and pancetta is crispy, about 5 minutes.
3. Stir in garlic and red pepper flakes; cook until fragrant, about 30 seconds.
4. Add beans, tomatoes, and chicken stock; bring to a boil over high heat.
5. Reduce heat to medium-low; simmer uncovered for 10 minutes to meld flavors.
6. Add ditalini; cook until al dente, about 8 minutes, stirring occasionally to prevent sticking.
7. Season with salt and pepper; stir in parsley and Parmigiano-Reggiano.
8. Remove from heat; let stand for 2 minutes to thicken slightly.

Finished with a sprinkle of extra Parmigiano-Reggiano, this Pasta e Fagioli boasts a velvety broth and toothsome pasta. Serve with crusty bread for dipping or a crisp green salad to cut through the richness.

Ziti al Forno

Whip up this crowd-pleasing Ziti al Forno for a cozy night in—layers of pasta, rich sauce, and melty cheese come together in a dish that’s as comforting as it is impressive.

Ingredients

• 1 lb dried ziti pasta
• 2 tbsp extra-virgin olive oil
• 1 lb ground beef, 85% lean
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 28 oz canned San Marzano tomatoes, crushed by hand
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 cup whole milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup grated Pecorino Romano cheese
• 8 oz fresh mozzarella cheese, torn into small pieces
• 1/4 cup fresh basil leaves, torn
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat oven to 375°F. Bring a large pot of salted water to a boil.
2. Cook ziti according to package instructions until al dente, about 8 minutes. Drain and return to pot.
3. Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a spoon, and cook until browned, about 5 minutes.
4. Add onion and garlic to skillet; cook until softened, about 3 minutes. Stir in tomatoes, oregano, and red pepper flakes; simmer for 10 minutes. Season with salt and pepper.
5. In a bowl, mix ricotta, egg, and Pecorino Romano until combined.
6. Add beef mixture and ricotta mixture to the pot with ziti; toss to combine. Transfer to a 9×13-inch baking dish.
7. Top with mozzarella pieces. Bake until cheese is bubbly and golden, about 25 minutes.
8. Let rest for 5 minutes before serving. Garnish with fresh basil.

Rich layers of tender pasta, savory beef, and creamy cheeses make every bite of this Ziti al Forno a delight. Serve it straight from the oven with a crisp green salad for a meal that’s both hearty and refined.

Ravioli di Portobello

Absolutely no one can resist the earthy, umami-packed punch of these Ravioli di Portobello. Stuff, seal, and savor—each bite is a creamy, mushroomy dream.

Ingredients

• 1 cup all-purpose flour, plus extra for dusting
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1 cup ricotta cheese, whole milk
• 1/2 cup grated Parmigiano-Reggiano
• 1 large Portobello mushroom, finely diced
• 1 tbsp clarified butter
• 1 garlic clove, minced
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. In a large bowl, combine 1 cup all-purpose flour and 1/2 tsp sea salt. Make a well in the center and add 2 lightly beaten pasture-raised eggs and 1 tbsp extra-virgin olive oil. Mix until a dough forms, then knead on a floured surface for 5 minutes until smooth. Wrap in plastic and rest for 30 minutes.
2. Heat 1 tbsp clarified butter in a skillet over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant. Add 1 finely diced Portobello mushroom and cook for 5 minutes until softened. Stir in 1/4 tsp freshly ground black pepper and 1 tbsp fresh thyme leaves. Remove from heat and let cool.
3. Mix the cooled mushroom mixture with 1 cup ricotta cheese and 1/2 cup grated Parmigiano-Reggiano in a bowl. Season with salt if needed.
4. Roll the rested dough into thin sheets on a floured surface. Place teaspoonfuls of the filling 2 inches apart on one sheet. Cover with another sheet, press around the filling to seal, and cut into individual ravioli with a pasta cutter.
5. Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes until they float to the surface. Drain gently.

Buttery, tender ravioli pockets burst with a rich, herby mushroom filling. Serve atop a swirl of sage brown butter for an extra layer of decadence.

Linguine alla Marinara

Absolutely no one does comfort like a plate of Linguine alla Marinara. This classic dish marries al dente pasta with a vibrant, garlicky tomato sauce—simple, soulful, and seriously satisfying.

Ingredients

• 12 oz dried linguine
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp crushed red pepper flakes
• 28 oz canned San Marzano tomatoes, hand-crushed
• 1/2 cup fresh basil leaves, torn
• Kosher salt, to season
• Freshly ground black pepper, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine, stirring occasionally, and cook for 9 minutes until al dente.
3. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Pour in crushed tomatoes, stirring to combine. Simmer for 10 minutes, allowing flavors to meld.
5. Drain pasta, reserving 1/2 cup of pasta water. Toss linguine into the sauce, adding reserved water as needed to loosen.
6. Season with salt and black pepper, then fold in fresh basil.
7. Plate immediately, garnishing with additional basil and a drizzle of olive oil.

Perfectly al dente linguine clings to the robust, garlicky sauce, offering a bite that’s both tender and toothsome. Serve with a sprinkle of Parmigiano-Reggiano or alongside a crisp, green salad for contrast.

Penne with Vodka Sauce

Skip the takeout—Penne with Vodka Sauce is your new weeknight hero. Sear pancetta until crisp, then simmer tomatoes and vodka into a creamy, dreamy sauce that clings to every noodle.

Ingredients

• 8 oz penne pasta
• 4 oz pancetta, diced
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1 cup tomato puree
• 1/4 cup vodka
• 1/2 cup heavy cream
• 1/4 cup grated Pecorino Romano cheese
• 1/4 cup fresh basil, chiffonade
• Kosher salt, to season

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add penne and cook until al dente, 10-12 minutes. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, 5-7 minutes. Transfer to a paper towel-lined plate.
3. Reduce heat to medium-low. Add garlic and red pepper flakes to the skillet; sauté until fragrant, 30 seconds.
4. Pour in tomato puree and vodka. Simmer until the alcohol evaporates, about 5 minutes. Tip: The sauce should reduce slightly.
5. Stir in heavy cream and Pecorino Romano. Cook until the cheese melts and the sauce thickens, 2-3 minutes. Tip: If the sauce is too thick, loosen with reserved pasta water.
6. Add cooked penne and pancetta to the skillet. Toss to coat evenly. Season with salt.
7. Garnish with fresh basil before serving. Tip: For extra richness, finish with a drizzle of olive oil.

Al dente penne meets a velvety, slightly spicy sauce with pops of salty pancetta. Serve with a crisp green salad or garlic bread for a meal that’s anything but basic.

Tuscan Garlic Chicken Pasta

Bold flavors collide in this Tuscan Garlic Chicken Pasta, where creamy meets zesty in every forkful. Perfect for weeknights that demand something extraordinary without the fuss.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes, julienned
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes
• 8 oz fettuccine pasta
• 2 cups baby spinach leaves
• 1 tbsp unsalted butter

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken slices, seasoning with sea salt and black pepper. Cook until golden brown and internal temperature reaches 165°F, about 5-6 minutes per side. Remove chicken and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic and crushed red pepper flakes, sautéing until fragrant, about 30 seconds.
4. Pour in heavy cream, stirring constantly to incorporate. Bring to a gentle simmer, then reduce heat to low. Stir in Parmesan cheese until melted and sauce thickens slightly, about 2 minutes.
5. Add sun-dried tomatoes and baby spinach to the sauce, stirring until spinach wilts, about 1 minute.
6. Return cooked chicken to the skillet, tossing to coat in the sauce. Add cooked fettuccine, tossing gently to combine and heat through, about 2 minutes.

This dish boasts a velvety sauce clinging to every strand of pasta, with pops of sweetness from sun-dried tomatoes and a gentle heat from red pepper flakes. Serve it straight from the skillet for a rustic, shareable meal that’s as visually stunning as it is delicious.

Seafood Alfredo Pasta

Bold flavors meet creamy perfection in this Seafood Alfredo Pasta. Dive into a dish where succulent seafood and rich Alfredo sauce cling to every strand of pasta.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 tsp freshly ground nutmeg
• 8 oz mixed seafood (shrimp, scallops, and mussels)
• 1 tbsp extra virgin olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add fettuccine and cook until al dente, 8-10 minutes. Drain and set aside.
2. Heat clarified butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
3. Pour in heavy cream, stirring constantly, and bring to a gentle simmer. Reduce heat to low.
4. Whisk in Parmigiano-Reggiano and nutmeg until the sauce is smooth and thickened, about 2 minutes. Tip: Keep the heat low to prevent the cheese from clumping.
5. In a separate pan, heat olive oil over medium-high heat. Add mixed seafood and cook until just opaque, about 2-3 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Combine the cooked pasta, Alfredo sauce, and seafood in the large skillet. Toss gently to coat everything evenly. Tip: Use tongs for easy mixing and to keep the seafood intact.
7. Season with salt and black pepper to taste. Garnish with fresh parsley before serving.

Rich and velvety, this Seafood Alfredo Pasta boasts a luxurious texture with a hint of nutmeg warmth. Serve it straight from the skillet for a rustic, shareable meal.

Eggplant Parmesan Pasta

Just when you thought eggplant parm couldn’t get any better, we’re turning it into pasta. Bold flavors meet comfort food in this twist on a classic.

Ingredients

• 1 large eggplant, peeled and diced into 1/2-inch cubes
• 2 cups marinara sauce, preferably San Marzano tomato-based
• 12 oz dried rigatoni pasta
• 1/2 cup extra-virgin olive oil
• 1 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 1/2 cups Italian-style breadcrumbs
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1 cup shredded low-moisture mozzarella cheese
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chiffonade
• Kosher salt and freshly ground black pepper, to season

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Toss eggplant cubes with 1 tsp kosher salt; let sit for 15 minutes to draw out moisture. Pat dry.
3. Dredge eggplant in flour, dip in beaten eggs, then coat with breadcrumbs mixed with 1/2 cup Parmigiano-Reggiano.
4. Heat olive oil in a large skillet over medium-high. Fry eggplant in batches until golden, 3 minutes per side. Transfer to prepared baking sheet.
5. Boil rigatoni in salted water until al dente, 10-12 minutes. Drain, reserving 1/2 cup pasta water.
6. In the same skillet, sauté garlic until fragrant, 30 seconds. Add marinara and reserved pasta water; simmer for 2 minutes.
7. Combine pasta with sauce, fried eggplant, and half the mozzarella. Transfer to a baking dish; top with remaining cheeses.
8. Bake until bubbly and golden, 15-20 minutes. Let rest for 5 minutes before serving.
9. Garnish with fresh basil and additional Parmigiano-Reggiano.

Delightfully crispy eggplant meets al dente pasta in a rich, cheesy embrace. Serve with a side of garlic bread to scoop up every last bit of sauce.

Spaghetti Carbonara

Unlock the secret to the creamiest, dreamiest pasta night with this Spaghetti Carbonara hack. Bold flavors and simple steps make this a weeknight hero.

Ingredients

• 8 oz spaghetti
• 4 oz guanciale, diced
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup Pecorino Romano, finely grated
• 1/4 cup Parmigiano-Reggiano, finely grated
• 1 tsp freshly ground black pepper
• 1/2 tsp sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add spaghetti, stirring occasionally to prevent sticking, and cook until al dente, about 9 minutes.
2. While pasta cooks, heat a large skillet over medium heat. Add guanciale, rendering fat until crispy, about 5 minutes. Remove from heat and set aside, reserving fat in skillet.
3. In a medium bowl, whisk together eggs, Pecorino Romano, Parmigiano-Reggiano, black pepper, and sea salt until smooth.
4. Drain pasta, reserving 1/2 cup of pasta water. Immediately add hot pasta to skillet with guanciale fat, tossing to coat.
5. Remove skillet from heat. Quickly stir in egg mixture, adding reserved pasta water 1 tbsp at a time until sauce reaches a silky consistency.
6. Fold in crispy guanciale, ensuring even distribution throughout the pasta.
7. Serve immediately, garnished with additional Pecorino Romano and black pepper to taste.

Yield a plate where each strand glistens with creamy sauce, punctuated by the salty crunch of guanciale. Elevate it with a drizzle of truffle oil or a sprinkle of chili flakes for heat.

Pasta Primavera

Jump into spring with this vibrant Pasta Primavera, where crisp veggies and al dente pasta steal the show. Just a handful of fresh ingredients and you’re on your way to a dish that’s as colorful as it is comforting.

Ingredients

• 8 oz linguine pasta
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, thinly sliced
• Salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add linguine and cook until al dente, 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
3. Add asparagus and cherry tomatoes to the skillet. Cook until asparagus is tender-crisp and tomatoes begin to soften, about 4 minutes.
4. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce slightly thickens, about 2 minutes.
5. Add cooked linguine to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
6. Season with salt and pepper to taste. Garnish with fresh basil before serving.

Light, creamy, and bursting with fresh flavors, this Pasta Primavera is a testament to simplicity. Serve it with a sprinkle of red pepper flakes for a spicy kick or alongside a crisp white wine for an elegant touch.

Lasagna Classico

Transform your dinner into a showstopper with this Lasagna Classico—layers of rich meat sauce, creamy béchamel, and al dente pasta bake into perfection.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk, warmed
• 1/4 tsp freshly grated nutmeg
• 1 tbsp extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 28 oz canned San Marzano tomatoes, hand-crushed
• 1/4 cup fresh basil, chiffonade
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 12 no-boil lasagna noodles
• 2 cups whole milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 2 cups grated Parmigiano-Reggiano
• 3 cups shredded whole milk mozzarella

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, warm olive oil. Add onion and garlic; sauté until translucent, about 5 minutes.
3. Add ground beef; cook until browned, breaking into crumbles, about 7 minutes. Tip: Drain excess fat for a leaner sauce.
4. Stir in tomatoes, basil, salt, and pepper. Simmer uncovered for 20 minutes, stirring occasionally.
5. Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour; cook for 2 minutes to make a roux.
6. Gradually add warm milk, whisking constantly until sauce thickens, about 5 minutes. Remove from heat; stir in nutmeg.
7. In a bowl, mix ricotta, egg, and 1 cup Parmigiano-Reggiano. Tip: For smoother filling, blend ricotta before mixing.
8. Spread 1/4 of meat sauce in prepared dish. Layer 4 noodles, 1/3 ricotta mixture, 1/4 béchamel, and 1 cup mozzarella. Repeat twice.
9. Top with remaining noodles, sauces, mozzarella, and Parmigiano-Reggiano. Tip: Cover with foil for first 25 minutes to prevent over-browning.
10. Bake for 45 minutes. Let rest 15 minutes before serving.

Unleash layers of tender pasta, velvety béchamel, and robust meat sauce in every forkful. Serve with a crisp arugula salad for a textural contrast.

Chicken and Gnocchi Soup

Luxuriate in this creamy, dreamy Chicken and Gnocchi Soup that’s about to become your weeknight hero. Packed with pillowy gnocchi and tender chicken, it’s comfort in a bowl—ready in under 30.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cubed
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 1 lb shelf-stable gnocchi
• 2 cups baby spinach, tightly packed
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, 3-4 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Increase heat to medium-high. Add cubed chicken thighs and sear until golden brown, 4-5 minutes, turning once. Tip: Don’t overcrowd the pan to ensure a proper sear.
5. Pour in chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pot.
6. Reduce heat to medium-low. Stir in heavy cream, gnocchi, thyme, salt, and pepper. Simmer gently until gnocchi are tender, 4-5 minutes. Tip: Gnocchi float to the surface when done.
7. Fold in baby spinach and cook just until wilted, 1 minute. Tip: Spinach wilts quickly, so add it last to preserve color and texture.

Velvety with a rich, herbaceous depth, this soup’s gnocchi soak up the creamy broth beautifully. Serve with a crusty baguette for dipping or top with grated Parmesan for an extra umami kick.

Stuffed Shells with Ricotta

Elevate your pasta night with these Stuffed Shells with Ricotta—creamy, cheesy, and utterly irresistible. Perfect for impressing guests or treating yourself to a cozy dinner.

Ingredients

• 12 oz jumbo pasta shells
• 15 oz whole-milk ricotta cheese
• 1 cup freshly grated Parmigiano-Reggiano
• 1 large pasture-raised egg, lightly beaten
• 2 cups marinara sauce, preferably San Marzano
• 1 tbsp extra-virgin olive oil
• 2 cloves garlic, finely minced
• 1/4 cup fresh basil, chiffonade
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F. Bring a large pot of salted water to a rolling boil.
2. Add jumbo pasta shells and cook for 9 minutes, until al dente. Drain and rinse under cold water to stop cooking.
3. In a mixing bowl, combine ricotta, Parmigiano-Reggiano, beaten egg, minced garlic, basil, sea salt, and black pepper. Mix until fully incorporated.
4. Lightly grease a 9×13 baking dish with extra-virgin olive oil. Spread 1 cup of marinara sauce evenly across the bottom.
5. Using a small spoon, fill each pasta shell with the ricotta mixture and arrange them seam-side up in the baking dish.
6. Pour remaining marinara sauce over the stuffed shells, ensuring they’re fully covered.
7. Bake for 25 minutes, until the sauce is bubbling and the edges are slightly golden.
8. Let rest for 5 minutes before serving to allow the filling to set.

Make every bite count—these stuffed shells boast a luscious, creamy interior with a tangy marinara finish. Serve with a crisp green salad and crusty bread for a complete meal.

Conclusion

Whether you’re craving a creamy fettuccine or a hearty spaghetti dish, our roundup of 19 Delicious Olive Garden Pasta Recipes offers something for every pasta lover. We hope these recipes inspire your next kitchen adventure. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos