Craving a cozy, comforting meal that feels like a warm hug? You’ve come to the right place! Whether you’re whipping up a quick weeknight dinner, hosting a casual gathering, or simply indulging in some soul-soothing comfort food, these 31 delicious marinara pasta recipes have got you covered for every occasion. Get ready to find your new favorite dish—let’s dive in!
Classic Spaghetti Marinara
Unlocking the secrets to a perfect spaghetti marinara starts with mastering a few simple techniques. This classic dish, with its bright tomato sauce clinging to al dente pasta, is a weeknight staple that feels both comforting and elegant. Let’s walk through each step together to build layers of flavor from scratch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of tablespoons of olive oil
– 1 medium yellow onion, finely chopped
– 4 cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– A splash of dry red wine (optional, but great for depth)
– A teaspoon of dried oregano
– A pinch of red pepper flakes
– A pound of dried spaghetti
– A handful of fresh basil leaves, torn
– A generous sprinkle of grated Parmesan cheese
Instructions
1. Pour 2 tablespoons of olive oil into a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add the finely chopped onion and cook, stirring occasionally, for about 5 minutes until it turns soft and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Tip in the entire 28-ounce can of crushed tomatoes, followed by the splash of red wine if using.
5. Sprinkle in 1 teaspoon of dried oregano and a pinch of red pepper flakes for a subtle kick.
6. Bring the sauce to a gentle simmer, then reduce the heat to low and let it bubble uncovered for 20 minutes, stirring every 5 minutes to prevent sticking.
7. While the sauce simmers, fill a separate large pot with water, add a big pinch of salt, and bring it to a rolling boil over high heat.
8. Add 1 pound of dried spaghetti to the boiling water and cook according to the package directions, usually 8–10 minutes, until al dente (firm to the bite).
9. Reserve 1/2 cup of the starchy pasta water, then drain the spaghetti in a colander.
10. Stir the torn basil leaves into the finished marinara sauce and season with salt to taste.
11. Add the drained spaghetti directly to the pot with the sauce, tossing everything together with tongs.
12. If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until it coats the noodles evenly.
13. Divide the spaghetti among four bowls and top each with a generous sprinkle of grated Parmesan cheese.
This marinara clings beautifully to each strand of pasta, offering a balance of sweet tomatoes, aromatic herbs, and a hint of warmth. Try serving it with a side of garlic bread for dipping, or top it with fresh mozzarella and broil briefly for a cheesy twist.
Rustic Penne with Hearty Marinara
Whether you’re craving a cozy weeknight dinner or need a crowd-pleasing pasta dish, this rustic penne with hearty marinara is your answer—it’s simple, satisfying, and packed with flavor. We’ll walk through each step methodically, so even if you’re new to cooking, you’ll end up with a delicious, homemade meal that feels like a hug in a bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of tablespoons of olive oil
– 1 medium yellow onion, diced
– 3 cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– A splash of red wine (about ¼ cup)
– A teaspoon of dried oregano
– A pinch of red pepper flakes
– Salt and freshly ground black pepper
– 12 ounces of penne pasta
– A handful of fresh basil leaves, torn
– Grated Parmesan cheese for serving
Instructions
1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat until it shimmers, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until it turns soft and translucent, which should take 5-7 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Pour in the crushed tomatoes, red wine, dried oregano, red pepper flakes, 1 teaspoon of salt, and ½ teaspoon of black pepper.
5. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 20 minutes, stirring every 5 minutes to prevent sticking.
6. While the sauce simmers, bring a large pot of salted water to a rolling boil over high heat.
7. Add the penne pasta to the boiling water and cook according to the package instructions, usually 10-12 minutes, until al dente (tender but with a slight bite).
8. Drain the pasta in a colander, reserving ½ cup of the pasta water.
9. Stir the torn basil leaves into the marinara sauce and taste, adjusting seasoning if needed.
10. Add the drained penne to the sauce, tossing to coat evenly, and if the sauce seems too thick, mix in a splash of the reserved pasta water to loosen it.
11. Serve immediately in bowls, topped with grated Parmesan cheese.
You’ll love the tender, chewy penne coated in that rich, slightly chunky marinara, with a hint of warmth from the pepper flakes and freshness from the basil. Try pairing it with a crisp green salad or garlic bread for a complete meal—it’s hearty enough to stand alone but versatile enough to dress up for guests.
Vegan Marinara Pasta with Grilled Veggies
Zesty and satisfying, this vegan marinara pasta with grilled veggies is a perfect weeknight meal that comes together with minimal fuss. Let’s walk through each step methodically so you can create a flavorful dish even if you’re new to cooking. You’ll love how the smoky grilled vegetables complement the rich tomato sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces of your favorite pasta (like penne or spaghetti)
– 1 large zucchini, sliced into half-moons
– 1 large red bell pepper, cut into strips
– 1 medium yellow onion, thinly sliced
– 3 cloves of garlic, minced
– 2 cups of marinara sauce from a jar
– 2 tablespoons of olive oil, divided
– A splash of water (about ¼ cup)
– A couple of fresh basil leaves, chopped
– Salt and black pepper to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta to the boiling water and cook according to package directions until al dente, about 8-10 minutes, then drain and set aside.
3. While the pasta cooks, heat a grill pan or skillet over medium-high heat and brush it with 1 tablespoon of olive oil.
4. Place the zucchini, red bell pepper, and onion slices on the hot grill pan in a single layer.
5. Grill the vegetables for 5-7 minutes per side, flipping once, until they have charred marks and are tender-crisp.
6. Tip: Don’t overcrowd the pan—cook in batches if needed to ensure even grilling.
7. Remove the grilled vegetables from the pan and set them aside on a plate.
8. In the same pan, reduce the heat to medium and add the remaining 1 tablespoon of olive oil.
9. Add the minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
10. Pour in the marinara sauce and the splash of water, stirring to combine.
11. Simmer the sauce for 5 minutes over low heat, allowing it to thicken slightly.
12. Tip: Adding a bit of water helps loosen the sauce and meld the flavors without making it too thin.
13. Add the drained pasta and grilled vegetables to the sauce, tossing gently to coat everything evenly.
14. Cook for an additional 2-3 minutes until heated through, seasoning with salt and black pepper as you go.
15. Tip: Taste and adjust seasoning at the end to avoid over-salting early in the process.
16. Remove from heat and stir in the chopped basil leaves.
Fabulously textured, this dish offers a delightful contrast between the al dente pasta and the smoky, tender veggies. The marinara sauce clings beautifully to each bite, creating a hearty and comforting meal. For a creative twist, top it with a sprinkle of nutritional yeast or serve alongside a crisp green salad to round out the plate.
Creamy Marinara and Spinach Pasta
Under the cozy glow of your kitchen light, this creamy marinara and spinach pasta transforms simple ingredients into a comforting weeknight meal that feels both nourishing and indulgent. Let’s walk through each step together to build layers of flavor, ensuring your dish turns out perfectly silky and satisfying every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of your favorite pasta, like penne or fettuccine
– A couple of tablespoons of olive oil
– 4 cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– A splash of heavy cream, about 1/2 cup
– A big handful of fresh spinach, roughly 4 cups
– A generous pinch of salt and black pepper
– A sprinkle of grated Parmesan cheese for serving
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 12 ounces of pasta to the boiling water and cook according to package directions until al dente, about 10-12 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat a couple of tablespoons of olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
4. Add the 4 cloves of minced garlic to the skillet and sauté for 30-45 seconds until fragrant, being careful not to let it burn—this builds a flavorful base.
5. Pour in the 28-ounce can of crushed tomatoes, stirring to combine with the garlic, and let it simmer for 5-7 minutes until slightly thickened.
6. Reduce the heat to low and stir in the 1/2 cup of heavy cream until fully incorporated, creating a smooth, creamy sauce.
7. Add the 4 cups of fresh spinach to the sauce, stirring gently until it wilts down, about 2-3 minutes—this adds a pop of color and nutrients.
8. Drain the cooked pasta, reserving about 1/2 cup of the starchy pasta water in case you need to thin the sauce later.
9. Add the drained pasta directly to the skillet with the sauce, tossing everything together until the pasta is evenly coated.
10. Season with a generous pinch of salt and black pepper, adjusting to your preference, and remove from heat.
11. Serve immediately, topped with a sprinkle of grated Parmesan cheese.
Mouthwatering and velvety, this pasta boasts a rich tomato creaminess balanced by the fresh bite of spinach, with the al dente texture holding the sauce beautifully. For a creative twist, try adding grilled chicken or a dash of red pepper flakes for heat, and enjoy it straight from the skillet for that cozy, family-style feel.
One-Pot Marinara and Mozzarella Bake
Zesty and comforting, this One-Pot Marinara and Mozzarella Bake is the ultimate weeknight hero. It layers rich tomato sauce with gooey cheese and pasta, all baked together until bubbly and golden. You’ll love how simple it is to make with just one dish to clean.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– 1 pound of dried penne pasta
– A 24-ounce jar of your favorite marinara sauce
– 2 cups of shredded mozzarella cheese
– 1 cup of water
– A couple of tablespoons of olive oil
– A pinch of salt
– A splash of balsamic vinegar (optional, for a tangy kick)
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat for about 1 minute until it shimmers.
3. Add 1 pound of dried penne pasta to the pot and toast it for 2-3 minutes, stirring constantly, until lightly golden—this enhances the flavor.
4. Pour in the entire 24-ounce jar of marinara sauce and 1 cup of water, then add a pinch of salt.
5. Stir everything together until the pasta is fully coated in sauce.
6. Bring the mixture to a simmer over medium-high heat, which should take about 3-4 minutes.
7. Once simmering, cover the pot with a lid and transfer it to the preheated oven.
8. Bake for 20 minutes, then remove the pot from the oven carefully using oven mitts.
9. Uncover the pot and sprinkle 2 cups of shredded mozzarella cheese evenly over the top.
10. Return the pot to the oven, uncovered, and bake for an additional 10-12 minutes until the cheese is melted and bubbly with golden spots.
11. Remove from the oven and let it rest for 5 minutes before serving—this helps the sauce thicken.
12. For an extra flavor boost, drizzle a splash of balsamic vinegar over the top just before eating.
Juicy and satisfying, this bake emerges with tender pasta soaked in savory sauce and a stretchy, golden cheese crust. Serve it straight from the pot for a rustic family meal, or pair it with a crisp green salad to balance the richness. Leftovers reheat beautifully for a quick lunch the next day.
Gluten-Free Marinara Zucchini Noodles
Perfect for a quick weeknight dinner, this gluten-free marinara zucchini noodles dish comes together in under 30 minutes. Preparing it is straightforward—just follow these simple steps to create a light yet satisfying meal that’s packed with flavor.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 2 medium zucchini, spiralized into noodles
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- 1 cup of marinara sauce (store-bought or homemade)
- A pinch of salt
- A sprinkle of dried oregano
- A handful of fresh basil leaves, roughly chopped
- A couple of tablespoons of grated Parmesan cheese (optional, for topping)
Instructions
- Spiralize the zucchini into noodles using a spiralizer or julienne peeler, then set them aside on a paper towel to absorb excess moisture—this helps prevent sogginess.
- Heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
- Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to let it burn.
- Pour in the marinara sauce and stir to combine with the garlic, then let it simmer for 5 minutes to thicken slightly.
- Add the zucchini noodles to the skillet, tossing gently to coat them evenly with the sauce.
- Sprinkle in the salt and dried oregano, then cook for 3–4 minutes, stirring occasionally, until the noodles are tender but still have a slight crunch—overcooking can make them mushy.
- Remove the skillet from the heat and fold in the fresh basil leaves for a burst of herbal flavor.
- Divide the noodles between two plates and top with grated Parmesan cheese if desired.
Keep in mind that the zucchini noodles offer a crisp texture that pairs wonderfully with the rich, tangy marinara. For a creative twist, try serving it with a side of grilled chicken or a sprinkle of red pepper flakes for a bit of heat—it’s versatile enough to suit any palate.
Marinara Pasta with Garlic Shrimp
Sometimes, you just need a comforting bowl of pasta that feels like a hug, and this Marinara Pasta with Garlic Shrimp is exactly that—a simple yet impressive dish that comes together in under 30 minutes. Start by gathering your ingredients, and let’s walk through each step together to ensure perfect results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces of dried spaghetti
– 1 pound of large shrimp, peeled and deveined
– 4 cloves of garlic, minced
– 1/4 cup of olive oil
– 1 (24-ounce) jar of marinara sauce
– A splash of dry white wine (about 1/4 cup)
– A couple of tablespoons of chopped fresh parsley
– Salt and freshly ground black pepper
– A pinch of red pepper flakes (optional, for a little kick)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the spaghetti to the boiling water and cook for 8–10 minutes, stirring occasionally, until al dente (it should have a slight bite when tested).
3. While the pasta cooks, pat the shrimp dry with paper towels to ensure they sear nicely.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1–2 minutes.
5. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until they turn pink and opaque.
6. Transfer the cooked shrimp to a plate and set aside, covering loosely with foil to keep warm.
7. In the same skillet, reduce the heat to medium and add the minced garlic, sautéing for 30–45 seconds until fragrant but not browned.
8. Pour in the marinara sauce and white wine, stirring to combine, and let it simmer for 5–7 minutes until slightly thickened.
9. Drain the cooked spaghetti, reserving 1/2 cup of the pasta water to adjust the sauce consistency if needed.
10. Add the drained spaghetti to the skillet with the sauce, tossing to coat evenly, and cook for 1–2 minutes to let the flavors meld.
11. Return the shrimp to the skillet, gently folding them into the pasta, and season with salt, pepper, and red pepper flakes if using.
12. Remove from heat and stir in the chopped parsley for a fresh finish.
All done! This dish boasts a silky, tomato-based sauce that clings to every strand of pasta, with plump, garlicky shrimp adding a savory depth. For a creative twist, serve it with a sprinkle of grated Parmesan or a side of crusty bread to soak up the extra sauce—it’s a crowd-pleaser that’s as easy to make as it is delicious to eat.
Cheesy Marinara Pasta Casserole
Kicking off a cozy dinner couldn’t be simpler than with this comforting, layered pasta bake. Let’s walk through building this cheesy marvel together, one straightforward step at a time.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– A 16-ounce box of your favorite pasta shape, like penne or rigatoni
– A tablespoon of olive oil
– A pound of ground beef (or Italian sausage if you’re feeling fancy)
– A medium yellow onion, diced up small
– Three cloves of garlic, minced
– A 24-ounce jar of your go-to marinara sauce
– A splash of water (about a quarter cup) to get every last bit of sauce from the jar
– A cup of ricotta cheese
– A large egg
– A couple of handfuls of fresh spinach, roughly chopped
– Two cups of shredded mozzarella cheese
– Half a cup of grated Parmesan cheese
– A teaspoon of dried oregano
– Salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and grab a 9×13 inch baking dish.
2. Bring a large pot of salted water to a rolling boil and cook the pasta according to the package directions for ‘al dente,’ which usually takes about 8-10 minutes.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
4. Add the ground beef and diced onion to the skillet, breaking up the meat with a spoon, and cook for 5-7 minutes until the beef is browned and the onion is soft.
5. Stir in the minced garlic and cook for 1 more minute until fragrant.
6. Pour in the entire jar of marinara sauce and the splash of water, then sprinkle in the dried oregano. Season with a pinch of salt and a few grinds of black pepper. Let this simmer for 5 minutes, then remove from heat. (Tip: The water helps deglaze the pan and ensures you use all the sauce).
7. In a medium bowl, whisk together the ricotta cheese and the egg until smooth, then fold in the chopped spinach.
8. Drain the cooked pasta and return it to the pot. Pour the meat sauce over the pasta and stir until everything is evenly coated.
9. Spread half of the saucy pasta mixture into the bottom of your baking dish.
10. Dollop the entire ricotta-spinach mixture over this first pasta layer and spread it gently into an even layer.
11. Top with the remaining saucy pasta, spreading it to cover the ricotta layer completely.
12. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top. (Tip: For extra browning, place the dish on the middle oven rack).
13. Bake, uncovered, for 25-30 minutes, until the cheese is melted, bubbly, and has golden-brown spots.
14. Remove the casserole from the oven and let it rest on the counter for 10 minutes before serving. (Tip: This rest time is crucial—it allows the layers to set for cleaner slices).
Creating this dish results in a wonderfully textured bake where tender pasta and rich meat sauce cradle a creamy, herby ricotta layer, all sealed under a perfectly bronzed cheese crust. Consider serving generous squares with a simple green salad dressed in a sharp vinaigrette to cut through the richness.
Quick Marinara Pasta Primavera
Whether you’re racing against the clock or just craving a vibrant, veggie-packed meal, this Quick Marinara Pasta Primavera is your weeknight hero, transforming simple ingredients into a colorful, satisfying dish in under 30 minutes. We’ll build layers of flavor step-by-step, starting with a sizzling pan of fresh vegetables.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 18 minutes
Ingredients
– 12 ounces of your favorite pasta shape, like penne or fusilli
– A good glug of olive oil, about 2 tablespoons
– A couple of garlic cloves, minced
– 1 medium zucchini, chopped into half-moons
– 1 red bell pepper, sliced into strips
– A generous 2 cups of marinara sauce from a jar
– A big handful of fresh baby spinach, roughly 2 cups
– A sprinkle of grated Parmesan cheese for serving
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 12 ounces of pasta to the boiling water and cook according to the package directions for al dente, which is usually about 10-12 minutes.
3. While the pasta cooks, heat the 2 tablespoons of olive oil in a large skillet over medium-high heat.
4. Add the minced garlic to the hot oil and sauté for 30 seconds until fragrant, being careful not to let it burn.
5. Tip the chopped zucchini and sliced red bell pepper into the skillet.
6. Cook the vegetables, stirring occasionally, for 5-7 minutes until they are tender-crisp and have some light brown spots.
7. Pour the 2 cups of marinara sauce into the skillet with the vegetables.
8. Reduce the heat to low and let the sauce simmer gently for 3 minutes to allow the flavors to meld.
9. Drain the cooked pasta, reserving about 1/2 cup of the starchy pasta water.
10. Add the drained pasta directly to the skillet with the sauce and vegetables.
11. Toss everything together, adding a splash of the reserved pasta water if the sauce seems too thick—this helps it cling to the pasta beautifully.
12. Turn off the heat and stir in the 2 cups of fresh baby spinach until it just wilts, which takes about 1 minute.
13. Divide the pasta among bowls and top each serving with a sprinkle of grated Parmesan cheese.
Now, you have a bowl full of spring! The pasta is perfectly coated in the rich, herby marinara, while the zucchini and bell pepper retain a pleasant bite, contrasting with the silky wilted spinach. For a fun twist, try serving it in shallow bowls with a side of crusty garlic bread for dipping into any extra sauce.
Spicy Marinara and Sausage Rigatoni
Zesty and comforting, this spicy marinara and sausage rigatoni is the perfect weeknight dinner that feels special. You’ll love how the spicy kick from the marinara balances with the savory sausage, all clinging to those sturdy rigatoni tubes. Let’s walk through each step together—think of me as your cooking coach guiding you from start to finish.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound of sweet Italian sausage, casings removed
– A 28-ounce can of crushed tomatoes (that’s your spicy marinara base!)
– 12 ounces of rigatoni pasta
– A couple of cloves of garlic, minced
– A splash of olive oil, about 2 tablespoons
– A pinch of red pepper flakes, around 1/2 teaspoon for heat
– A handful of fresh basil leaves, roughly chopped
– A sprinkle of grated Parmesan cheese for serving
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat—this will cook your pasta later.
2. While the water heats, heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
3. Add the sausage to the skillet, breaking it into small chunks with a wooden spoon, and cook until browned and no longer pink, about 8-10 minutes. Tip: Don’t overcrowd the pan; cook in batches if needed for even browning.
4. Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant to release their flavors.
5. Pour in the crushed tomatoes, bring to a simmer, then reduce heat to low and let it bubble gently for 15 minutes to thicken the sauce. Tip: A low simmer prevents burning and deepens the taste.
6. Once the water is boiling, add the rigatoni and cook according to package directions until al dente, about 10-12 minutes, then drain well.
7. Combine the drained pasta with the sausage sauce in the skillet, tossing to coat every tube evenly. Tip: Reserve a splash of pasta water to adjust sauce consistency if it’s too thick.
8. Remove from heat, stir in the chopped basil, and serve immediately topped with Parmesan cheese.
Finally, this dish boasts a hearty texture with tender pasta and chunky sausage, all enveloped in a robust, spicy sauce that clings beautifully. For a creative twist, try serving it with a side of garlic bread to soak up every last bit, or add a dollop of ricotta for a creamy contrast. Enjoy the cozy, flavorful meal you’ve just mastered!
Linguine with Marinara and Fresh Basil
Every home cook needs a reliable pasta dish in their repertoire, and this linguine with marinara and fresh basil is just that—simple, satisfying, and bursting with bright flavors. Let’s walk through it step by step so you can master this classic.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A pound of dried linguine
– A 28-ounce can of crushed tomatoes
– A couple of cloves of garlic, minced
– A quarter cup of extra-virgin olive oil
– A splash of red wine (optional, but nice)
– A teaspoon of dried oregano
– A pinch of red pepper flakes
– A handful of fresh basil leaves, plus more for garnish
– Salt and freshly ground black pepper
– Grated Parmesan cheese for serving
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the linguine and cook for 9–11 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat for about 1 minute.
4. Add the minced garlic and cook for 30–45 seconds, stirring constantly, until fragrant but not browned.
5. Pour in the crushed tomatoes and red wine (if using), then stir in the dried oregano and red pepper flakes.
6. Reduce the heat to low and let the sauce simmer uncovered for 15 minutes, stirring every few minutes to prevent sticking.
7. Tip: Taste the sauce after 10 minutes and season with salt and pepper—start with 1/2 teaspoon of salt and adjust as needed.
8. Drain the cooked linguine, reserving 1/2 cup of the pasta water.
9. Add the drained linguine to the skillet with the marinara sauce.
10. Toss everything together over low heat for 1–2 minutes, adding splashes of the reserved pasta water if the sauce seems too thick.
11. Tip: The starchy pasta water helps the sauce cling beautifully to the noodles.
12. Remove the skillet from the heat and stir in the fresh basil leaves until just wilted.
13. Tip: Tear the basil by hand instead of chopping it to release more aroma and prevent bruising.
14. Divide the pasta among bowls and top with grated Parmesan and extra basil leaves.
Now, enjoy this dish while it’s hot! The linguine should be tender yet firm, coated in a rich, tangy marinara with a hint of spice from the pepper flakes. For a creative twist, try serving it with a side of garlic bread or a crisp green salad to balance the hearty flavors.
Marinara and Pesto Pasta Duo
Finally, let’s tackle a pasta dish that gives you the best of both worlds—a vibrant marinara and pesto duo that’s perfect for weeknights when you want something special without the fuss. This recipe walks you through creating two complementary sauces that come together beautifully on your plate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of tablespoons of olive oil
– 1 small yellow onion, finely chopped
– 3 cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– A splash of red wine (about ¼ cup)
– A handful of fresh basil leaves
– ½ cup of pine nuts
– 1 cup of grated Parmesan cheese
– 1 pound of dried spaghetti
– Salt for seasoning
Instructions
1. Heat 1 tablespoon of olive oil in a large saucepan over medium heat until it shimmers, about 1 minute.
2. Add the chopped onion and cook, stirring occasionally, until it turns translucent and soft, which should take 5–7 minutes.
3. Stir in the minced garlic and cook for 1 more minute until fragrant, being careful not to let it burn.
4. Pour in the crushed tomatoes and red wine, then bring the mixture to a gentle simmer.
5. Reduce the heat to low, cover the saucepan, and let the marinara sauce cook for 20 minutes to allow the flavors to meld, stirring every 5 minutes to prevent sticking.
6. While the marinara simmers, toast the pine nuts in a dry skillet over medium heat for 3–4 minutes, shaking the pan often, until they’re golden brown and aromatic—this enhances their nutty flavor.
7. In a food processor, combine the toasted pine nuts, fresh basil leaves, ½ cup of Parmesan cheese, and the remaining olive oil, then pulse until you get a coarse pesto paste.
8. Bring a large pot of salted water to a rolling boil, then add the spaghetti and cook according to the package directions, usually 8–10 minutes, until it’s al dente (tender but still firm to the bite).
9. Drain the spaghetti, reserving about ½ cup of the pasta water to help thin the sauces if needed.
10. Divide the cooked spaghetti into two portions: toss one half with the warm marinara sauce and the other half with the fresh pesto.
Just serve the two pasta portions side by side on each plate for a stunning visual contrast. The marinara offers a rich, tangy depth, while the pesto adds a bright, herby punch—together, they create a satisfying texture that’s both creamy and hearty. Try garnishing with extra Parmesan or a drizzle of olive oil for an elegant touch.
Roasted Red Pepper Marinara Farfalle
Ready to elevate your pasta night? This roasted red pepper marinara farfalle combines sweet, charred peppers with a rich tomato base for a vibrant, comforting dish that’s surprisingly simple to make from scratch. Let’s walk through each step together to build those layers of flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 pound of farfalle pasta
– 2 large red bell peppers
– 1 28-ounce can of crushed tomatoes
– 1 medium yellow onion
– 4 cloves of garlic
– 2 tablespoons of olive oil
– 1 teaspoon of dried oregano
– A pinch of red pepper flakes
– A splash of balsamic vinegar
– A couple of fresh basil leaves
– Salt for seasoning
Instructions
1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. Cut the red bell peppers into quarters, remove the seeds and stems, and place them skin-side up on the baking sheet.
3. Roast the peppers in the oven for 20–25 minutes, until the skins are blackened and blistered.
4. While the peppers roast, bring a large pot of salted water to a boil for the pasta.
5. Dice the yellow onion and mince the garlic cloves.
6. Heat the olive oil in a large skillet over medium heat, then add the onion and cook for 5–7 minutes until softened.
7. Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
8. Stir in the crushed tomatoes, dried oregano, red pepper flakes, and a pinch of salt, then reduce the heat to low and simmer for 15 minutes.
9. Once the peppers are done, transfer them to a bowl, cover with plastic wrap, and let them steam for 5 minutes to loosen the skins—this makes peeling easier.
10. Peel the skins off the peppers, chop the flesh, and add it to the tomato sauce along with the balsamic vinegar.
11. Cook the farfalle in the boiling water according to package directions until al dente, about 10–12 minutes, then drain, reserving a half-cup of pasta water.
12. Toss the drained pasta with the sauce in the skillet, adding a splash of pasta water if needed to thin it out.
13. Tear the fresh basil leaves and stir them into the pasta just before serving.
Just spoon this vibrant farfalle into bowls and enjoy the smoky sweetness from the peppers balanced with the tangy tomato base. The farfalle’s bow-tie shape catches every bit of sauce, making each bite hearty and satisfying—try topping it with a sprinkle of Parmesan or serving it alongside a crisp green salad for a complete meal.
Eggplant Marinara Pasta with Parmesan
Gathering around the table for a comforting meal doesn’t have to be complicated. This Eggplant Marinara Pasta is a perfect weeknight dish that combines tender roasted vegetables with a rich, savory sauce, all topped with a generous sprinkle of cheese.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 1 large eggplant, cut into 1-inch cubes
– 3 tablespoons of olive oil, divided
– 1 medium yellow onion, diced
– 3 cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– A splash of red wine (about 1/4 cup)
– 1 teaspoon of dried oregano
– A pinch of red pepper flakes
– 12 ounces of dried pasta (like rigatoni or penne)
– A couple of handfuls of fresh basil leaves, roughly chopped
– 1 cup of freshly grated Parmesan cheese, plus more for serving
– Salt and freshly ground black pepper
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the cubed eggplant with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and a few grinds of black pepper on the baking sheet.
3. Roast the eggplant for 25-30 minutes, stirring halfway through, until it’s golden brown and tender. Tip: Roasting the eggplant first concentrates its flavor and prevents a soggy texture in the sauce.
4. While the eggplant roasts, bring a large pot of salted water to a boil for the pasta.
5. Heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat.
6. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Pour in the crushed tomatoes, red wine, dried oregano, red pepper flakes, and 1/2 teaspoon of salt.
9. Bring the sauce to a simmer, then reduce the heat to low and let it cook uncovered for 15 minutes, stirring occasionally. Tip: Simmering the sauce develops a deeper flavor, so don’t rush this step.
10. Once the eggplant is done roasting, gently fold it into the simmering marinara sauce.
11. Cook the pasta in the boiling water according to package directions until al dente, usually about 10-12 minutes.
12. Reserve 1 cup of the starchy pasta water before draining the pasta.
13. Add the drained pasta directly to the skillet with the eggplant marinara.
14. Toss everything together, adding splashes of the reserved pasta water as needed to create a silky sauce that coats the pasta. Tip: The starchy pasta water helps bind the sauce to the noodles for a restaurant-quality finish.
15. Remove the skillet from the heat and stir in the chopped basil and 1 cup of grated Parmesan cheese until the cheese melts into the sauce.
16. Taste and adjust seasoning with more salt or pepper if desired.
Achieving a perfect balance of textures, this dish features creamy roasted eggplant nestled in a robust, herb-infused tomato sauce that clings to every noodle. The salty, nutty Parmesan melts into the warmth, creating a comforting bite that’s even better the next day—try serving any leftovers topped with a fried egg for a hearty brunch.
Artichoke and Marinara Spaghetti
Zesty yet comforting, this Artichoke and Marinara Spaghetti transforms pantry staples into a vibrant weeknight dinner. Let’s walk through each step together—think of me as your cooking coach guiding you from start to finish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A 12-ounce box of spaghetti
– A couple of tablespoons of olive oil
– 4 cloves of garlic, minced
– A 14-ounce can of artichoke hearts, drained and roughly chopped
– A 24-ounce jar of your favorite marinara sauce
– A splash of red wine (about ¼ cup)
– A pinch of red pepper flakes
– A handful of fresh basil leaves, torn
– A generous sprinkle of grated Parmesan cheese
Instructions
1. Fill a large pot with water, add a big pinch of salt, and bring it to a rolling boil over high heat.
2. Add the spaghetti to the boiling water and cook for 8–10 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until it shimmers.
4. Add the minced garlic to the skillet and sauté for 1–2 minutes, stirring constantly, until fragrant but not browned.
5. Tip in the chopped artichoke hearts and cook for 3–4 minutes, letting them get lightly golden at the edges.
6. Pour in the marinara sauce and red wine, then stir in the red pepper flakes.
7. Reduce the heat to low and let the sauce simmer gently for 10 minutes, stirring occasionally, to meld the flavors.
8. Drain the cooked spaghetti, reserving about ½ cup of the pasta water.
9. Add the drained spaghetti directly to the skillet with the sauce, tossing everything together to coat evenly.
10. If the sauce seems too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
11. Remove the skillet from the heat and fold in the torn basil leaves.
12. Divide the spaghetti among bowls and top each serving with a generous sprinkle of Parmesan cheese.
Rich and hearty, this dish boasts a tender bite from the artichokes and a silky, herb-infused sauce that clings perfectly to every strand. For a fun twist, try serving it with a side of garlic bread or topping it with toasted breadcrumbs for added crunch.
Conclusion
Ultimately, this collection of 31 marinara pasta recipes offers endless inspiration for any meal, from quick weeknight dinners to special gatherings. We hope you find a new favorite to try! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the pasta love.
