Easy Pasta Perfection

Pasta is one of my greatest weaknesses. Opening a menu, my eyes are immediately drawn to the pasta dishes, and I rarely pass it up. There’s just something comforting and satisfying about a big bowl of pasta with a delicious sauce.

While most of us associate pasta with Italy, it’s likely that pasta originated in Asia. Regardless of where it started, nearly every country has its own version of the simple and inexpensive dish made from flour and eggs.

And while I’ve created a countless number of pasta recipes over the years, here are a few of my favorites.

Tomato Bacon Pasta has been a family favorite for years. The acid in the tomatoes is the perfect complement to the smoky bacon flavor. We love this as a savory side, but it works great as a main dish as well. You can even add sliced grilled chicken for a little more protein and turn it into a super-hearty supper.

Cajun Chicken Pasta is a shortcut recipe that isn’t short on flavor. This dish turns a simple jar of Alfredo sauce into a tasty pasta dish reminiscent of New Orleans. We love this quick and easy

dish on busy weeknights, but it’s fancy enough for company, too.

There is a reason this Ultimate Chicken Spaghetti is the most popular recipe on SouthernBite.com…it’s just amazing! This recipe consistently gets 5-star ratings from readers. It’s easy, too. While the recipe makes a lot, it freezes well, and leftovers reheat amazingly. Like a little heat? Be sure to add the spicier version of Ro*Tel to give it a kick. Check out SouthernBite.com for a super-easy slow cooker version of this sure-fire family favorite.

My classic Cheesy Baked Ziti is another one of those dishes that’s only made better by its ease of assembly. We often make a big batch for Sunday supper and then have leftovers for those busy weeknights when we’re stretched between homework and soccer practice and cooking is a struggle. It’s also perfect to take along to folks who need a little comfort. Maybe they’ve just had a baby, been in the hospital or suffered the loss of a loved one. No matter the case, we all need to be loved on every now and then, and this is the perfect dish for any of these occasions. Stacey Little is a foodie, recipe developer and cookbook author whose Southern Bite blog helps families put simple, down-to-earth food on the table while preserving Southern cooking for future generations. See more recipes at southernbite.com. Prep Time Cook Time Servings 30 mins 25 mins 10 Ingredients

1 (1-pound) box ziti 2 tablespoons olive oil 1 medium onion, finely diced 3 cloves garlic, minced 1 pound bulk Italian sausage 2 (24-ounce) jars marinara 1 teaspoon dried Italian seasoning 1 (15-ounce) container whole milk ricotta cheese 1/2 cup grated Parmesan cheese 1 (8-ounce) package shredded mozzarella cheese Instructions

Heat oven to 350 F and lightly spray a 9-by-13-inch baking dish with nonstick cooking spray. Cook the pasta to al

dente according to package instructions. Drain and set aside.

While the pasta cooks, heat olive oil over medium heat in a large skillet or Dutch oven. Add onion and cook until translucent. Add garlic and cook about 1 minute. Add sausage and crumble and cook until just browned. Drain away the excess fat and return the meat and onion mixture to the heat. Add the marinara and Italian seasoning. Add salt and pepper to taste. Fold in the pasta, being sure to coat it in the sauce.

Add about half of the pasta and sauce mixture to the prepared baking dish. Stir the ricotta to make it smooth, then drop dollops of it evenly onto the pasta. Sprinkle all the Parmesan and about half of the mozzarella cheese over it.

Add the remaining pasta mixture in another layer. Top with remaining mozzarella cheese. Cover tightly with aluminum foil and bake 20 to 25 minutes or until the cheese has melted. Stacey’s Recipe Note If you like the cheese to be toasted and browned, simply bake without the aluminum foil cover.

Shortcut Cajun Chicken Pasta Prep Time Cook Time Servings 10 mins 25 mins 4 to 6 Ingredients

1 (12-ounce) package fettuccine 1 tablespoon plus 1/2 teaspoon Cajun seasoning 1 1/2 to 2 pounds boneless

skinless chicken breasts, cut into 1-inch pieces 2 tablespoons vegetable oil 1 red bell pepper, seeds removed and sliced 1/2 white onion, peeled and sliced 3 cloves garlic, minced 1 (16-ounce) jar prepared Alfredo sauce Chopped parsley, optional Instructions

Cook fettuccine according to package directions and drain. Set aside. In a medium bowl, add 1 tablespoon of the Cajun seasoning to the chicken and stir to coat. In a large skillet, heat oil over medium-high heat. Add the chicken and cook through, stirring occasionally. Remove from pan and set aside.

Return pan to the heat and add additional oil if needed. Add pepper and onion and cook until just tender. Add garlic and cook until fragrant, about 1 minute. Return chicken to the pan and pour in Alfredo sauce. Stir in remaining Cajun seasoning. Taste and add salt, pepper or more Cajun seasoning as desired.

Add pasta to the pan and stir to mix well. Serve immediately. Garnish with chopped parsley. Stacey’s Recipe Notes

The salt content in various Cajun seasonings varies widely. I use Badia Louisiana Cajun in this recipe. Using a different brand of seasoning can greatly affect the dish. If you do use another one, be cautious and start with less than the recipe calls for so the dish doesn’t become too salty. You can always add more.

Tomato And Bacon Pasta Prep Time Cook Time Servings 10 mins 20 mins 4 to 6 Ingredients

1 (16-ounce) box bow tie pasta 6 slices bacon 1/2 large onion, chopped 3 cloves garlic, minced 1 (14.5-ounce) can petite diced tomatoes, undrained Instructions

Cook pasta according to package instructions. Drain and set aside.

In a large skillet, fry bacon to crispy. Remove from pan and crumble. Set aside. Drain away all but 2 tablespoons of bacon grease. Return skillet to medium heat.

Add onion and cook until translucent, 5 to 7 minutes.

Add garlic and cook 1 minute. Add tomatoes and stir well. Reduce heat to low and simmer about 10 minutes.

Add crumbled bacon and mix well. Add pasta and toss to coat in the sauce. Serve hot.

Prep Time Cook Time Servings 35 mins 30 mins 6 to 8 Ingredients

2 pounds boneless skinless chicken breasts 1 (16-ounce) package spaghetti 1 (10-ounce) can Ro*Tel, undrained 2 (10.5-ounce) cans cream of mushroom soup 1 (16-ounce) package Velveeta cheese 4 ounces cream cheese 1 teaspoon garlic powder 1 teaspoon onion powder 1 cup shredded sharp cheddar cheese Instructions

Place chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as that can make it tough. Allow to cool enough to handle, then shred.

Heat oven to 350 F. Lightly grease a 9-by-13-inch baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain and set aside.

In a large pot, combine Ro*Tel, cream of mushroom soup, Velveeta cheese and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add garlic powder and onion powder. Add shredded chicken and cooked spaghetti. Mix well. Pour mixture into the prepared dish and sprinkle with shredded cheddar

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