Homemade Italian Pasta
Recipes from Scratch

These Italian pasta recipes are fantastic.  Authentic, simple ingredients with outstanding flavor.  Many homemade pasta recipes from scratch for you to try below.

My Favorite Italian Food Recipes

Authentic Mexican Food Recipes

My first Italian pasta recipe is for homemade lasagna rolls from scratch.  Delicious.

This Italian pasta recipe is requested often, and you will know why after one bite.

OLD FASHIONED ROLLED LASAGNE RECIPE

2 cups ricotta cheese
2 eggs, beaten
1/4 cup Romano cheese, grated
1 tsp salt
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
1/4 tsp black pepper
1/4 tsp dried oregano
1/4 tsp nutmeg
1/2 lb lasagna pasta, cooked and placed in cold water
4 cups homemade tomato sauce
2 cups shredded mozzarella

PREHEAT oven to 375 degrees and grease a 9x13 baking dish.

Combine all of the ingredients except for the lasagna and tomato sauce. Mix well and spread cheese filling on a strip of lasagna and roll up. Place in the baking dish.

Continue this process until all the lasagna is used up. Pour the sauce over the noodles. Sprinkle mozzarella over the top. Cover firmly with foil and bake for 45 minutes.

Homemade Pasta Recipes

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Nothing like the tried and true for this Italian pasta recipe. Enjoy this favorite.

EASY SPAGHETTI AND MEATBALL RECIPE

Meatballs:
1 lb bulk Italian (or pork) sausage
1 lb ground beef
1 TBS homemade garlic powder
2 TBS homemade onion powder
1 tsp seasoned salt
1-1/2 tsp oregano
1 cup Ritz crackers, crushed
1/2 cup grated parmesan cheese
1 egg
1/4 cup milk

2 TBS canola oil
1 small onion, finely chopped, divided
6 minced garlic cloves, divided

Sauce:
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (15 oz) cans tomato sauce
1 cup water
1 TBS homemade garlic powder
2 TBS homemade onion powder
1 cup fresh mushrooms, sliced
1 TBS (sweet) basil
2 tsp parsley flakes
2 tsp brown sugar (or to taste)
1 tsp salt
1/4 tsp black pepper
1/4 tsp crushed red pepper (optional)
1/4 cup red wine
1 lb spaghetti noodles, cooked
parmesan cheese, for serving

In a small bowl, whisk the egg and milk together; set aside. In a skillet, heat the canola oil and saute the minced garlic and onion together. Divide mixture in half.

In a large bowl, mix ground beef, Italian sausage and half of the onion/garlic mixture together. Add the egg mixture and the remaining meatball ingredients. Mix well and form into meat balls the size of a silver dollar. Place in refrigerator.

In a dutch oven or stock pot, add the remaining half of the sauteed garlic mixture with the tomatoes, tomato paste, tomato sauce and water. Stir to mix.

Add the fresh mushrooms, garlic and onion powder, basil, parsley, brown sugar, salt, ground black pepper and crushed red pepper (if you are using it). Mix well and bring to a slow boil.

Reduce heat, add wine and simmer for 1 hour. Add the raw meatballs and simmer for another 45 minutes.

During the last 15 minutes of cooking, boil the noodles in 1 TBS of canola oil; drain. Serve with parmesan cheese on top.

You just can't beat a homemade Italian pasta recipe and this is one of them.

OLD FASHIONED ZITI RECIPE

This recipe is a winner and perfect to make ahead for a family get-togethers. If you refrigerate it, make sure to cook this dish for one hour, not 30 minutes as indicated.

1 lb dry ziti pasta
2 TBS garlic, minced
1 onion, chopped
1 lb lean ground beef
1 lb bulk sausage
52 oz homemade spaghetti sauce
6 oz provolone cheese, sliced
1-1/2 cup ricotta cheese
12 oz mozzarella cheese, shredded
3 TBS Parmesan cheese, grated

PREHEAT oven to 350 degrees. Grease a 4 quart casserole dish pan well.

Fry the garlic, ground beef, sausage and chopped onion in a skillet. When done, add the spaghetti sauce and simmer for 20 minutes. Meanwhile, cook the ziti pasta in salted water until al dente according to package directions.

Layer as follows:
1/2 of the ziti pasta, 1/2 of the spaghetti sauce, 1/2 of the provolone cheese and then risotto cheese. Pour on the remaining spaghetti sauce and then the pasta, provolone, and risotto. Top with the grated Parmesan cheese and cover completely with the shredded mozzarella cheese.

Cover with foil and bake for 30-45 minutes, or until the casserole is bubbling around the sides of the dish.

More Italian pasta recipes...

This rich and creamy Italian pasta recipe will have them coming back for more.

HOMEMADE FETTUCCINE ALFREDO

1 lb homemade fettuccine
8 TBS homemade unsalted butter
1/2 cup fresh mushrooms, sliced
1/4 cup Romano cheese, grated
1/4 cup mozzarella cheese, shredded
1/2 tsp homemade garlic powder
1/2 tsp salt
1/4 tsp pepper
1/4 tsp oregano

PREHEAT oven to 375 degrees and spray a shallow baking dish with oil.

Put the fettuccine on to cook in salted water. While the pasta is cooking, melt butter in a skillet and add the mushrooms, salt, pepper, oregano and garlic powder. Saute on low for 5 minutes.

When the fettuccine is al dente, drain and place it in the prepared baking dish. Toss with the Romano cheese and then stir in the butter and mushroom mixture. Sprinkle with mozzarella cheese and bake for 5 minutes, or until the cheese is melted but not browned.

Here's a delightful Italian pasta recipe with a twist. So rich and creamy; perfect with a salad and garlic bread.

SEAFOOD LASAGNA

1 pkg lasagna noodles (16oz)
2 TBS canola oil
1 garlic clove, minced
1 lb mushrooms (your favorite), sliced
3 cups homemade Alfredo sauce, recipe below
1 cup heavy whipping cream
1-1/2 lb fresh shrimp, peeled and deveined
1-1/2 lb fresh crab meat (imitation works great also)
20 oz ricotta cheese
1 egg, beaten
freshly ground black pepper
8 cups Italian cheese blend, shredded


PREHEAT oven to 350 degrees and lightly spray a 9x13 dish with vegetable oil.

Bring a large pot of salted water with 1 tablespoon of oil added to a boil and cook the lasagna noodles until al dente. Drain well and set aside.

Heat the canola oil in a large saucepan over medium and saute the garlic and mushrooms until tender. Add the homemade Alfredo sauce and whipping cream; mix well. Now add the seafood and simmer on low for 10 minutes. Meanwhile, in a small bowl, whisk the ricotta cheese with the beaten egg.

In the prepared baking dish, layer the lasagna as follows:
lasagna noodles, ricotta cheese mixture, seafood mixture and top with some of the shredded cheese. Repeat layers until all of the ingredients are used. SAVE 1/2 OF THE SHREDDED CHEESE FOR THE TOPPING.

Bake, uncovered, for 45 minutes. Cover with foil and bake another 15-20 minutes.

My secret to this rich and velvety sauce is the cream cheese. No, you can't taste it when it's done.  Enjoy this Italian pasta recipe.

EASY ALFREDO SAUCE RECIPE

1/2 cup homemade unsalted butter
1 (8oz) pkg cream cheese
1 garlic clove, minced
1/2 cup Parmesan cheese, grated
1/2 cup Romano cheese, grated
pinch of nutmeg
1 cup half-and-half
1 cup milk
1/8 tsp freshly ground black pepper
1/4 tsp kosher salt or to taste

Melt butter in a heavy skillet on low and add the cream cheese and minced garlic; whisking while it is melting. Add the half-and-half and milk 1/2 cup at a time and whisk well after each addition.

Stir in the Parmesan and Romano cheese. When sauce thickens, take off the heat immediately. If it is too thick for your taste, just add a little more milk until you reach the desired consistency.

SICILIAN PASTA AND CAULIFLOWER

1 small head of cauliflower
1/4 cup olive oil
1 onion, thinly sliced
4-5 anchovies
1/4 cup additional olive oil
2 ounces raisins
2 ounces pignolia (pine nuts)
12 ounces thin spaghetti
grated Percorino cheese
fresh basil, chopped
1/4 to 1/2 cup homemade tomato sauce

Wash and cook the cauliflower in boiling salted water until done, but still firm. Remove with a slotted spoon and reserve the water. Break into florets.

Heat 1/4 cup olive oil in a large skillet and add the onion, cooking until golden. Cover and cook over low to moderate heat.

Add the cauliflower florets. Rinse and dry the anchovies and heat them in with 1/4 cup olive oil in a small skillet over a low flame - crushing them with a fork.

Add anchovies and oil to the cauliflower. Add raisins and pine nuts. Stir and simmer for a few minutes.

Cook the pasta in the reserved water and drain. Add to the cauliflower mixture. Add the tomato sauce and sprinkle generously with the cheese and chopped basil. Mix well and serve immediately. Serves 4 to 5.

Recipe shared by Tony Danza (born Antonio Salvatore Iadanze) that appeared in the Ambassador, a National Italian American Federation publication.  I have more than just Italian pasta recipes, check out the links below.

Best Italian Recipes

Pasta Sauce Recipes

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