Cozy Spaghetti Noodle Recipes You’ll Want to Make On Repeat

Spaghetti Carbonara

Pretend like you’re dining at a trattoria in Rome by recreating this classic pasta that is said to have originated in that town. The spaghetti noodle recipe is typically made with eggs, finely-grated hard cheese (Parmigiano-Reggiano or Parmesan), black pepper, and cured pork, such as pancetta or bacon. While it’s not traditional, we love to crank up the color and make this dish our own by tossing in a cup of thawed frozen peas, chopped roasted red pepper, or any leftover roasted veggies hanging out in the fridge.

Four-Cheese Butternut Spaghetti Pie

This spaghetti noodle recipe looks a lot like our traditional spaghetti casserole (more on this next). But it’s hiding a bonus layer of earthy goodness courtesy of sautéed butternut squash. In tandem with two of the four types of cheese, an egg, and fresh parsley, the gourd makes a great center layer of the marinara-sauced savory pie.

Spaghetti Squash with Tomatoes and Olives

Another savvy way to make a little pasta go a long way: mix regular spaghetti with equally-twirlable spaghetti squash. It’s an easy way to sneak in more vegetables. Plus once the entire recipe using spaghetti noodles is dressed up with seasoned diced tomatoes, fresh basil, feta cheese, olives, and golden raisins, diners will barely notice the difference.

Lightened-Up Spaghetti Pie

If you’d prefer a more classic meat sauce spaghetti noodle recipe, yet are still sold on that pie idea we just introduced, add this easy family dinner to your menu. Since we suggest high-protein ground turkey or beef, cottage cheese, a bounty of veggies, and tomato sauce, this format allows you to transform a mere 4 ounces of spaghetti into a satisfying supper for six. As it bakes for 25 minutes, toss together your favorite side salad recipe to round out the meal.

Noodles and "Zoodles" with Saffron And Cream

Or try a similar concept by combining zoodles (aka zucchini noodles) with regular pasta. Light, fresh, filling, and calling for a mere 5 ingredients beyond half a box of dried spaghetti, this is one of our go-to dinners when we’re looking to impress—but don’t have a lot of time or energy to invest in dinner. This easy recipe with spaghetti noodles still delivers a surprisingly amount of flavor, thanks to high-impact ingredients like nutty Parmesan, savory-salty pancetta, and a pinch of paprika and turmeric or saffron.

Whole Grain Spaghetti with Asian Peanut Sauce

With leftover or rotisserie chicken, a few crisp-tender vegetables, and a handful of pantry staples, you can have a takeout-inspired spaghetti noodle recipe on the table in just 35 minutes. “This is one of the tastiest recipes I've tried in a while…and plan on making it often,” home cook Carol raves. The secret lies in the speedy, flavor bomb sauce. To make it, simply warm peanut butter, soy sauce, rice vinegar, honey, and a splash of water, then toss that with the cooked spaghetti noodles, diced chicken, and fresh snow peas, peppers, and carrots.

Bacon and Egg Spaghetti

Featuring fried bacon and eggs, this spaghetti noodle recipe is like a deconstructed twist on carbonara. Ideal to enjoy for any meal of the day, the secret lies in cooking the eggs in the bacon drippings. Not only does this allow you to avoid dirtying another pan, but it also boosts the savory flavor. 

Test Kitchen Tip: Since crunch is often the element we find to be lacking in many pasta recipes, we recommend crisping up some homemade bread crumbs—using whatever slices you have handy—olive oil, and grated Parmesan while the noodles cook.

Avocado-Yogurt Spaghetti with Veggies

This 30-minute recipe with spaghetti noodles is proof that pasta can be part of a vitamin-rich, balanced meal. Follow our lead to transform 3 ounces of dried spaghetti into a feast for four. A one-two punch of healthy fats and protein, from avocado and Greek yogurt, star in the sriracha-spiked sauce. With a generous dose of garlicky cucumbers and peppers on top or the saucy noodles, this vegetarian recipe is like a main dish and a salad all in one.

One-Pot Spaghetti

This recipe with spaghetti noodles has been one of the most popular in our archives for more than four decades, and for good reason, according to BHG fan Becky. She says, “I have used this for several years. It is in the plaid cookbook I got 45 years ago. My family likes it, and it is easy.” That’s because it’s a completely one-pot meal; the noodles boil in tomato paste-chicken broth mixture. The resulting pasta is tender and infused with flavor. 

Test Kitchen Tip: We call for mushrooms, onion, and ground beef or sausage to set the scene for this one-pot recipe, but feel free to customize with another protein (such as plant-based meat crumbles) and any vegetables you have hanging out in your crisper drawer.

Pasta with Roasted Tomatoes and Arugula Pesto

Beat the clock with this streamlined yet flavor-loaded spaghetti noodle recipe. When you have a surplus of basil and arugula from the garden or farmers market, blitz up a big batch of this homemade pesto recipe. Next up, roast a sheet pan full of fresh tomatoes. When you’re ready to devour this easy meal prep recipe, just toss both of those elements with cooked spaghetti and freshly-grated Parmesan for a restaurant-quality pasta and vegetable dish.

Spaghetti with Seared Asparagus

Don’t let the monochromatic appearance of this spaghetti noodle recipe fool you. It certainly doesn’t taste one note! Aromatic garlic meets blistered fresh asparagus in this lemon-splashed dish that’s the ultimate spring dinner. A handful of panko bread crumbs, toasted hazelnuts, Parmesan, and a spoonful of fresh parsley finish things off with flair. In the mood for a bit more kick? Add a pinch of crushed red pepper flakes or a drizzle of chili crisp.

Mini Spaghetti and Meatball Pies

Sure, you could use it to make a batch of cupcakes or muffins. But why wait for dessert or brunch tomorrow when you can make the most of the versatile pan to prepare a savory kid-friendly dish? In each cup of this surprising muffin tin recipe, top cheesy, cooked spaghetti with a meatball and sauce, then bake until warm. Crown each cup with cheese and you have 12 mini “bowls” of spaghetti and meatballs. A single one can act as a hearty appetizer. Alongside a salad, two make for a meal.

Summer Spaghetti Salad

Why should short-cut noodles get all of the glory in pasta salad? This colorful, vegetable-boosted spaghetti noodle recipe shows how the long strands can be spectacular in the cool noodle dish. To sneak in even more flavor, we cook the pasta in garlicky broth (rather than water). No need to drain; simply mix the cool, al dente noodles with vegetables, cheese, toasted walnuts, herbs, oil, and vinegar. No one will ever miss the fusilli or farfalle.

Spaghetti with Clams

No need to reserve shellfish for restaurant visits alone. We’ll walk you through how to clean clams, then you’ll be less than 30 minutes away from digging into a big bowl of this date night-worthy spaghetti noodle recipe. In addition to broth and lemon juice, the “sauce” for this pasta dinner comes from ¼ cup. of white wine. What you do with the other 22 ½ ounces in the bottle is up to you—a round of glasses sounds like a pretty great idea, though!