Pasta is among the world's favourite foods seeing as you can combine it with certain ingredients to create several delectable dishes. Here are some easy pasta recipes you can try at home today!

Cheesy broccoli pasta bake

bbcgoodfood.com

Ingredients

  • 300ml milk
  • 1 tbsp wholegrain mustard
  • 140g mature cheddar, grated
  • 280g penne
  • 280g broccoli, cut into florets
  • 25g butter
  • 25g plain flour

You need to...

  • Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain properly, then heat the grill.
  • Heat the butter in a saucepan and stir in the flour.
  • Cook for 1 min, then gradually add the milk, stirring well between each addition.
  • Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.
  • Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish.
  • Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.
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Chicken pasta bake

bbcgoodfood.com

Ingredients

  • 70g mature cheddar , grated
  • 50g grated mozzarella
  • ½ small bunch of parsley , finely chopped
  • 4 tbsp olive oil
  • 1 onion , finely chopped
  • 2 garlic cloves , crushed
  • 300g penne
  • ¼ tsp chilli flakes
  • 2 x 400g cans chopped tomatoes
  • 1 tsp caster sugar
  • 6 tbsp mascarpone
  • 4 skinless chicken breasts, sliced into strips
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Method

  • Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins.
  • Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste.
  • Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
  • Heat 1 tbsp of oil in a non-stick saucepan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
  • Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil.
  • Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce.
  • Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

Spaghetti & meatballs

foodtasia.com

Ingredients

  • 8 good-quality pork sausages
  • 1 kg beef mince
  • 1 onion, finely chopped
  • ½ a large bunch flat-leaf parsley, finely chopped
  • 85g parmesan, grated, plus extra to serve (optional)
  • 100g fresh breadcrumbs
  • 2 eggs, beaten with a fork
  • olive oil, for roasting
  • spaghetti, to serve (about 100g per portion)

For the sauce

  • 3 tbsp olive oil
  • 4 garlic cloves, crushed
  • 4 x 400g cans chopped tomatoes
  • 125ml red wine (optional)
  • 3 tbsp caster sugar
  • ½ a large bunch of flat-leaf parsley, finely chopped
  • A few basil leaves (optional)
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Method

  • First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large mixing bowl.
  • Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning.
  • Get your hands in and mix together really well – the more you squeeze and mash the mince, the more tender the meatballs will be.
  • Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs.
  • Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large roasting tin– the meatballs will brown better if spaced out a bit.
  • Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
  • Meanwhile, make the sauce. Heat the olive oil in a large saucepan. Add the garlic cloves and sizzle for 1 min.
  • Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
  • Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.
  • Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.

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Featured image: trattoriailpannino.com