We've selected over 100 of our best quick pasta recipes -- all ready in under an hour. You'll find loads of year-round favorites, including macaroni and cheese, lasagna, and spaghetti and meatballs, to recipes featuring seafood and seasonal vegetables.

A carbonara sauce is typically made with bacon, eggs, and Parmesan cheese. We've added a little half-and-half for a silky texture.

A quick roux of flour and garlic, simmered with milk, is the secret to this pasta bake's creamy sauce. It's great out of the oven, or out of the fridge or freezer.

Salmon roasted with fennel and brown sugar adds a sweet, smoky undertone to this creamy pasta dish, while lemon and sour cream add a subtly sour bite.

Our take on that most iconic of pasta dishes -- juicy beef chuck simmered in tomato sauce -- stripped down to an easy version that takes only 30 minutes to finish.

Udon is a light but chewy noodle that soaks up flavors marvelously. Here, fried with chicken, vinegar, edamame, and soy sauce, they come out savory and only slightly oily.

For the fastest pasta, cut to the chase: Cook pappardelle in the tomato sauce. Finish with ricotta and basil.

Watch as Lucinda Scala Quinn combines two different cheeses and spices things up with just a hint of cayenne pepper for this macaroni and cheese recipe.

We like to add our shrimp to the pasta just before straining; it cooks more gently in the still-hot noodles than it might in boiling water, and the flavors mingle early.

Using frozen ravioli frees you up to concentrate on the tomato sauce. Ours is a classic -- garlic, onion, tomatoes, oregano, and oil, simmered till thick.

Pasta water can be just as important as any other ingredient in a sauce. In this recipe, it's used to thin the cream and pesto to evenly coat the pasta -- while also intensifying its flavor.

Trying to get the kids to eat more veggies? Here's an irresistible beef Bolognese playfully dotted with cubed eggplant and zucchini slices.

Restaurant-style sophistication in just half an hour: tender clams and a buttery white-wine broth that begs to be sopped up with a bit of bread.

Lots of sauteed yellow squash in this rich, carbonara-inspired sauce offsets the indulgent bacon topping. Parmesan can stand in for the Asiago cheese, if you like.

Once you set the tomatoes, zucchini, and garlic to roasting in the oven, you can boil and prep the pasta before they finish, cutting a little more time off this already quick recipe.

Traditional pad Thai would use fish sauce to salt and darken the noodles. Our version substitutes a combination of slightly more available items, like anchovy sauce, soy sauce, and brown sugar.

Here's a hearty meat-free option that still delivers plenty of protein and taste: fresh leeks and plump cannellini beans in a sage-infused cream sauce.

Short, chewy pasta like gemelli is great for pasta tosses like this one, where it has to hold its own against leafy chard and chunks of smoky sausage.

In the event that this fiery tomato and white wine sauce somehow isn't spicy enough for all your guests, leave a little red-pepper flake on the table when serving.

Here's a quick yet sophisticated option: layers of cheese, tomato sauce, and a mixture of chopped frozen spinach and smoky prosciutto that bake up bubbly and ready to eat (or freeze).

Think green with this verdant and crunchy dish that puts the salad in "pasta salad": zucchini, snap peas, spinach, basil, and gemelli pasta in a slightly sour vinaigrette.

This classic Italian combination is made light and bright with turkey sausage and yellow bell peppers. Arugula gives the dish a peppery taste.

Pan-fried eggplant and juicy tomatoes are the heart of this chunky Sicilian sauce, for which even the garnish -- a dollop of ricotta cheese -- is bold and delicious.

We used fresh buttons and shiitake as well as dried porcini. Any combo of fresh mushrooms will work, but always include the porcini for its flavorful soaking liquid.

Many distinctive flavors go into this dish -- fresh thyme, tart red onions, bacon, and goat cheese. The end result is slightly creamy, slightly smoky, slightly crunchy -- and all yummy.

Martha makes her pesto with toasted pine nuts and a punch of red-pepper flakes. However you've made yours, a quick toss at the end of this recipe, after everything has cooked, will keep it tasting fresh and bright.

If you're cooking for children who don't like black olives, toss the olives in for the adults after you've served the kids.

The pasta gets first billing, but it's the little medallions of chicken sausage and bright green broccoli rabe that are the big stars in this light and easy pasta toss.

Florets of cauliflower, roasted in the oven, and homemade breadcrumbs give this mouthwatering recipe a cozy smokiness that's hard to resist.

Taking a hint from sweet and sour chicken, this light and savory noodle dish combines the flavors of poached chicken, pineapple, and red bell pepper in a leaner, healthier variation on Chinese takeout.

Celebrate spring with a bright, fresh pasta dinner cooked all in one pot. Everyday Food editor Sarah Carey shows you the secret to cooking everything perfectly -- and in less than half an hour.

Escarole, like spinach, shrinks as you cook it, so add it to your skillet in bunches and toss rather than attempting to cook it all at once.

No need to slave over a pasta maker for this quick, rustic dish. We've created this recipe with frozen cheese tortellini in mind (though fresh works fine too), leaving you to simply boil water and make the no-fuss mushroom sauce.

Make the most of the zucchini's bounty of moisture -- use it to help slowly cook the no-boil pasta noodles in this indulgent, meat-free lasagna.

Our definitive take on Ragu alla Bolognese, the classic tomato sauce with beef, in a version that's ready in 30 minutes but still includes such characteristic ingredients as nutmeg, carrots, and milk.

Avocado may not be an immediately obvious ingredient in pasta dishes, but it's creamy and adds a subtle hint of freshness to anything it's in, making it a perfect addition to this bright and crunchy pasta toss.

Allie Lewis shares her quick and easy recipe for shrimp, tomato, and basil pasta. This light dish is perfect to enjoy on warm day paired with a glass of your favorite sparkling beverage.

Looking to put a little fire in your belly but tired of red sauce? Here's a quick way to flavor olive oil: with the essence and heat of red-pepper flakes. Then toss with lemon juice, herbs, and ravioli.

Another tomato-free option, this time somewhat reminiscent of a spinach lasagna, but with sweet ricotta, salty prosciutto, gemelli, or another short pasta -- and not a teaspoon of red sauce in sight.

Pasta water is the key to this rich, otherwise sauceless pasta dish; add a little to the pan at the end, with Parmesan and the cooked pancetta, to make a rich, silky broth that marries ingredients perfectly.

Two kinds of tomatoes go into this dish -- plump cherry or grape tomatoes, and chewy sun-dried tomatoes -- while a handful of snipped chives adds its pungent crunch to soft mozzarella and penne rigate.

Purists will scoff at our leaving the eggs out of this playful take on pasta alla carbonara. But we imagine everyone else will be just be enjoying the rich flavors of bacon and peas.

We think our quick and easy version of baked ziti is pretty definitive -- bring it to your next school function or, as shown here, make alongside garlic bread and a simple salad for an evening in.

Scallops, with their delicately sweet and briny flavor, are a wonderful addition to pasta when they're not overpowered by other ingredients, as here, where leeks, lemon, and tarragon enhance their natural appeal.

This recipe is inspired by amatriciana sauce, a hearty Italian classic that is often made to go with the extra-chewy, hollow pasta called bucatini.

When you incorporate the Romano, Parmesan, and half-and-half into this Alfredo-inspired sauce, try whisking gently rather than stirring with a spoon.

Is the egg noodle -- long a staple of comfort food and dorm rooms -- underappreciated? Not when set against coins of turkey sausage, roasted eggplant, and sweet red bell peppers in this rustic and hearty meal.

With Everyday Food editor Sarah Carey's tricks, this super-fast, all-in-one pasta dish couldn't be easier to make.

Is it cheating to use cream cheese -- which melts perfectly in hot pasta -- to create a silky, slightly tart sauce that brings out the best in smoked salmon, capers, and dill? You tell us!

Here's a sunny meal that celebrates the bounty of the garden -- and the freezer: tender squash, fresh basil, and nutty peas in a lemony butter-Parmesan sauce.

Even if you're not avoiding red meat, you'll still feel good about this leaner version of spaghetti and meatballs, which substitutes ground turkey for ground beef but delivers the same flavor as the original.

Fresh chives are tiny but they pack a crunchy, oniony punch. Sprinkle them on a pasta dish like this, with its mild and lemony butter sauce, and they really shine.

This fresh-tasting dish can be made with many different pastas, including penne or shells. Any leafy green, such as spinach or arugula, can be substituted for the watercress.

You can use almost any type of noodle in this dish, but our first choice is egg noodles. It might not be authentic, but tossed with sliced pork loin, snap peas, broccoli, and a sweet-and-sour sauce, it makes for the perfect comfort food.

This tasty pasta can be made any night of the week with a few simple ingredients. The rich flavor of browned butter paired with sauteed cauliflower and a sprinkling of herbs will surely make it a favorite.

Any macaroni and cheese can be baked with breadcrumbs to produce a crunchy brown crust. But with three cheeses and a perfect balance of spices, this is the one you want to try next.

Garlic and red-pepper flakes both grow bitter if they're overcooked, so be sure to take care when creating the garlic and oil mixture for this tasty vegetarian dinner.

Red, orange, and yellow peppers work best here, adding sweetness and sunny color to angel-hair pasta. Adjust the amount of pepperoncini to suit your family's taste.

Rotisserie chicken is a great way to get someone else to do the hardest part of any chicken recipe. In this case, you only need time to boil the pasta, do a little quick prep, toss, and eat.

With just a little effort, even frozen pasta becomes a light and zesty option for lunch or dinner. Here, we've eschewed tomatoes or cream for the flavors of tangy lemon and smoky prosciutto.

We'd always been disappointed in the takeout version of sesame noodles, which generally comes dripping with a too-sweet sauce, so we made our own with a dark and smoky sauce and plenty of veggies.

To get your spinach pesto the right consistency, be sure to strain the spinach before adding it to the food processor. This lets you add oil to get the texture just the way you want it.

A bit of butter, Parmesan cheese, and fresh basil transforms squash, tomatoes, onions, and basil into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.

Looking for just a tiny bit of indulgence? We start this recipe off with just a little bacon, fried till crisp, then saute garlic and kale in the leftover fat to toss with noodles.

Pureed winter squash, available from the freezer aisle any time of year, is so creamy and delectable that with just a little help from Parmesan and rosemary, it can fill in wonderfully for a straight cheese sauce.

Freshly roasted peppers give this hearty pasta, tumbling with chunks of Italian sausage, a smoky taste. If you like, you can use jarred peppers, thinly sliced, instead of making your own.

Egg yolk is practically its own pasta sauce: rich, creamy, colorful ... the perfect counterpart to our tart and smoky spaghetti with frisee.

Arugula isn't the only change we've made to classic pesto here; we've also replaced pine nuts with toasted walnuts, resulting in a warmer, heartier flavor and a chunkier consistency that sticks to linguini beautifully.

The secret to this pasta is cooking the onions until they're a deep golden brown; to keep them intact, stir only occasionally.

Watch as Everyday Food editor Sarah Carey adds peppery arugula and toasted pine nuts for some grown-up flavors in a kid-friendly pasta dish.

Fall back into this hearty, autumnal celebration of the pumpkin. Store-bought pumpkin puree and jarred sun-dried tomato pesto are used to create a bold flavor in little time.

Get an instant taste of spring with this one-pot pasta. In 20 minutes, you'll have linguine in a silky sauce with crisp-tender asparagus and snap peas.

Here, cinnamon adds extra levels of warmth and sophistication to the classic tomato-and-meat sauce. Make with ground lamb for an even more pronounced twist on a family favorite.

Bacon and sage make this tossed pasta a standout, with nearly as much brussels sprouts as rigatoni.

One of our boldest pasta recipes, and one of our simplest, with only four ingredients: salt, fresh black pepper, spaghetti, and shredded Pecorino Romano.

In this one-pot dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves.

This weeknight classic couldn't be easier to make, and best of all, most of the ingredients come straight from your pantry. Everyday Food editor Sarah Carey shows you how to put the most flavor into this super-speedy pasta dish.

Homemade mac and cheese is often prepared with a flour-based sauce. This Southern version uses a base of eggs and half-and-half for a tasty, custardy alternative.

To trim snap peas, cut off stem end with a knife. Or, if the string is especially tough, snap off stem end with fingers, and pull string down the pod.

Breadcrumbs aren't just good on baked pasta dishes; they can also add a toasty crunch to recipes like this one, made with tender tuna and plump, briny black olives.

This model comes with a few options. What will you add to the simple sauce of Parmesan and goat cheese? Herbs? Olives? Have some ideas of your own?

The name "orecchiette" comes from the Italian word for "ear," a reference to its curled shape, which is perfect for capturing flavors -- in this case, garlic and toasted red-pepper flakes.

Broiling the shrimp and veggies in this dish means that just a tablespoon of oil -- dark, smoky sesame oil -- is goes into making it.

Arugula has a fresh, peppery flavor that pairs well with the sweet tomatoes. Here, we toss it in the just-cooked pasta, rather than cooking in a pan, to preserve as much of that flavor as possible.

You'd swear this linguine dish, with its chunks of ham and cheesy sauce, was worse for you than it is. We use low-fat milk, reduced-fat cream cheese, and plenty of broccoli to even the playing field a little.

Whole-wheat penne adds a bready, chewy counterpoint to roasted cherry tomatoes and eggplant in this dish, but any other short, tubular pasta will also work.

Here's a great option for entertaining at the beach: once you have the shrimp, every other ingredient is a grocery staple, including the canned tomatoes, red peppers, and capers.

These soba noodles have a minimalist look to them, and the herb mixture that they're tossed in takes only a few minutes to make, but the mingling of cilantro, scallions, garlic, and ginger is exotic and complex.

Cut into thin, flat ribbons, zucchini actually mimics pasta a little -- curling on your fork and holding on to our yogurt and basil sauce.

The cremini and white mushrooms give this versatile sauce, which also includes tomatoes and bacon, a mellow, woodsy flavor.

Thin slices of radicchio crunch alongside chewy spaghetti in this light and zesty dish, which includes breadcrumbs toasted with garlic for an added smokiness.

Fresh mint, supple shrimp, dark olives, and chewy gemelli crowd your bowl in this Mediterranean-inspired dish.

Our recipe calls for the tofu to be boiled with the pasta, snow peas, and carrots, but if you're not worried about a little extra oil, you can panfry the tofu for added flavor.

This mac and cheese is a fantastic one-dish meal -- it's so rich, creamy, and cheesy, all you'll need is a simple green salad to serve alongside, and your menu is set.

Skirt steak is an economical cut of beef, but when cooked with a little care, it can rival sirloin for flavor and texture. Avoid cooking beyond medium-rare for best results.

As any finger-food fan knows, bacon and shrimp are two great tastes that work great together. Here, we've tossed them with spaghetti and lemon juice for a bright, bold dish no one can resist.

If you like, you can substitute 12 ounces of egg fettuccine for the pappardelle. For best results, do not use a nonstick skillet when cooking the scallops.

Far from being formal, bow-tie pasta, or farfalle, is a favorite with kids. Combine with familiar ingredients like ham and peas in a buttery sauce for a fun meal that even the pickiest member of your household will enjoy.

Here's a dish that delivers plenty with just a little effort. Once you've boiled the pasta, all that's left is to saute a little garlic, toss with the rest of the ingredients, and garnish with walnuts.

When making the peanut sauce for these sesame noodles, add each of the liquid ingredients -- soy sauce, vinegar, and sesame oil -- a little at a time for more control over consistency.

We've added anchovies as an optional ingredient in this colorful pasta toss, since it adds a pungent tang to the dish -- but the broccoli rabe and orecchiette stand up fine without it.

You already know pasta and broccoli rabe are a wonderful combination. But tossed with garlic and walnuts toasted in bacon fat? (Yes, you read that right.)

Get an instant taste of spring with this one-pot pasta. In 20 minutes, you'll have linguine in a silky sauce with crisp-tender asparagus and snap peas.