Pasta is one of those beloved ingredients found in most households. It’s affordable, delicious, and incredibly versatile. I couldn’t even tell you exactly how many pasta recipes I’ve shared on my blog—there are a lot, that much I know!

While I don’t eat pasta as often, I make it at least twice a week for my boys. It’s my go-to for a quick meal or simply because they’re craving it. It’s also a great option if you have unexpected guests knocking on your door.

What I love most about this one is its endless possibilities. Whether you prefer it vegetarian, with beef or chicken, paired with tomato sauce, or smothered in Alfredo, there’s always a way to make it your own. Even something as simple as olive oil pasta, one of my personal favorites, can be incredibly satisfying.

Tube-Shaped to try:

If you’re looking to swap out penne for something different, here are some other great tube-shaped options:

Rigatoni: Larger tubes with ridges, perfect for holding thicker sauces.

Ziti: Smooth, smaller tubes often used in baked dishes like ziti al forno.

Tortiglioni: Similar to rigatoni but with deeper, more pronounced grooves.

Each type has its own unique texture and charm, so don’t be afraid to experiment with different shapes to elevate your dishes.

Tips for Plant-Based:

If beef isn’t your thing, there are so many amazing vegetables you can use to create a delicious, plant-based pasta. Mushrooms, spinach, peas, and broccoli are some of my favorites for adding flavor, texture, and nutrients to your dish.

Any kind of noodle form is truly a blank canvas, ready for you to get creative. Let me know if you’d like specific tips for pairing sauces or ingredients with your pasta of choice—I’d love to help inspire your next meal

RECIPES YOU MIGHT LIKE:

Bruschetta Pasta Salad

Tomato Pesto Pasta with Shrimp

Quick and Easy Pasta with Beef Sauce

Do let me know when you make this yummy meal. Please, tag me on social media so I can see your creation.

Thanks for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Yield: Serves 4

Penne Pasta with Ground Beef

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Penne Pasta with Ground Beef is an easy and tasty recipe for the whole family to enjoy!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 12 oz (350g) penne pasta
• 1 lb (450g) ground beef
• 2 tbsp olive oil
• 1 medium onion, diced or chopped
• 3 garlic cloves, minced
• 1 celery rib, diced
• 1 cup carrots, diced (you can use frozen)
• 1 can (14 oz) diced tomatoes
• 1/2 cup tomato sauce
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp. crushed chili flakes
• 1/2 cup beef broth
• Salt and pepper to taste
• Grated Parmesan cheese and fresh parsley for garnish, optional

Instructions

1. Cook the pasta: Boil penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.
2. Cook the ground beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned. Season with salt and pepper, then remove it from the skillet and set aside.
3. Sauté vegetables: In the same skillet, add a bit more olive oil if needed. Sauté diced onion, celery, and minced garlic until fragrant. Add small diced carrots, cooking until it starts to soften, about 5–7 minutes. If you're using frozen or canned time will be drastically changed.
4. Build the sauce: Stir in the diced tomatoes, tomato sauce, beef broth, basil, oregano, and crushed chili flakes. Simmer for 10 minutes to let the flavors meld.
5. Combine: Return the cooked ground beef to the skillet and mix well. Add the drained pasta and toss to coat. If the sauce seems too thick, add a bit of the reserved pasta water to loosen it up.
6. Serve: Top with grated Parmesan cheese and fresh parsley, if desired. Serve warm and enjoy!
   

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 753Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 20mgSodium: 402mgCarbohydrates: 125gFiber: 9gSugar: 7gProtein: 29g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

I have a great preference for easy-to-make meals that take less than 30 minutes to create. Italian Meatballs with Orzo is a recipe that never fails to amaze.

I’m proud of my multitasking skills because I can prepare many delicious suppers in as little as 20 to 30 minutes, depending on how complicated the dish is, of course.

As someone who likes to finish cooking meals rather quickly, I find it difficult to gauge the precise cooking time. I tried to slow things down but for me, it is truly impossible.

Just to put it into perspective, I usually finish a large family Thanksgiving dinner for eight people by myself in less than four hours. Just to add from scratch, from bread, all the side dishes and fixings to pumpkin pie.

Let’s now see how simple and easy this particular recipe is. Any kind of pasta will work, but there’s something about Orzo that just appeals to me.

Its tiny, delicious grains cook quickly, which makes it a great option for family dinners that just require one pot. Since you’ll need to boil the pasta separately, you’ll actually need two pots. But you get the idea, don’t you?

I would be thrilled to see what delicacies you come up with if you decide to try this simple yet delicious recipe for Italian Meatballs with Orzo. Please feel free to tell me about your experiences!

Thanks for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Happy Cooking!

Yield: 3 SERVINGS

Italian Meatballs with Orzo

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Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1/2 pack Orzo (follow instructions)
• 1 tablespoon olive oil, split in half
• 1 pack of Italian sausage, without casting
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• Sea salt to taste
• 1 teaspoon Kickin Chicken Seasoning: Salt, Onion Powder, Paprika, Garlic Granules, Cayenne Pepper, Ground Black Pepper, Sage, Thyme, Oregano, Cumin.
• 1/4 teaspoon fresh lemon juice
• 1 tablespoon lemon thyme

Instructions

1. Make small meatballs. Italian sausage is already seasoned so there is no need to season it. You can use ground beef, but make sure to season it well.
2. Heat a pan to medium-high heat with one tablespoon of olive oil. Sauté the meatballs until they are brownish and cooked through. Cut one open to check if it's cooked. Alternatively, you can cook them in an air fryer if you prefer and skip the sautéing step.
3. Remove the cooked meatballs from the pan. Add one more tablespoon of olive oil, cherry tomato halves, and garlic. Turn the heat down a bit and sauté the tomatoes until they look almost caramelized about 5 minutes.
4. Boil water with salt and follow the instructions for the orzo. It takes about 3 to 4 minutes for it to be perfect for this dish. Scoop about 1/8 cup of pasta water and set it aside. Drain the orzo but DO NOT WASH.
5. Add the orzo to the tomatoes and garlic, pour in the saved pasta water, and stir the pasta to pick up all the flavors from the bottom of the pan.
6. Put the meatballs back in, add a bit of salt to taste, seasoning, lemon juice, mix, and garnish with lemon thyme.
   
   Serve immediately!
   

Notes

You can use any pasta.

Instead of Italian sausage, you can use ground beef. Make sure to season it accurately. Italian sausages without casing are already seasoned.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving:Calories: 209Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 15mgSodium: 581mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Recipes You Might Like:

Quick and Easy Pasta with Beef

Bruschetta Pasta Salad

Chicken Pesto Pasta

Yield: 3 SERVINGS

Italian Meatballs with Orzo

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Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1/2 pack Orzo (follow instructions)
• 1 tablespoon olive oil, split in half
• 1 pack of Italian sausage, without casting
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• Sea salt to taste
• 1 teaspoon Kickin Chicken Seasoning: Salt, Onion Powder, Paprika, Garlic Granules, Cayenne Pepper, Ground Black Pepper, Sage, Thyme, Oregano, Cumin.
• 1/4 teaspoon fresh lemon juice
• 1 tablespoon lemon thyme

Instructions

1. Make small meatballs. Italian sausage is already seasoned so there is no need to season it. You can use ground beef, but make sure to season it well.
2. Heat a pan to medium-high heat with one tablespoon of olive oil. Sauté the meatballs until they are brownish and cooked through. Cut one open to check if it's cooked. Alternatively, you can cook them in an air fryer if you prefer and skip the sautéing step.
3. Remove the cooked meatballs from the pan. Add one more tablespoon of olive oil, cherry tomato halves, and garlic. Turn the heat down a bit and sauté the tomatoes until they look almost caramelized about 5 minutes.
4. Boil water with salt and follow the instructions for the orzo. It takes about 3 to 4 minutes for it to be perfect for this dish. Scoop about 1/8 cup of pasta water and set it aside. Drain the orzo but DO NOT WASH.
5. Add the orzo to the tomatoes and garlic, pour in the saved pasta water, and stir the pasta to pick up all the flavors from the bottom of the pan.
6. Put the meatballs back in, add a bit of salt to taste, seasoning, lemon juice, mix, and garnish with lemon thyme.
   
   Serve immediately!
   

Notes

You can use any pasta.

Instead of Italian sausage, you can use ground beef. Make sure to season it accurately. Italian sausages without casing are already seasoned.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving:Calories: 209Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 15mgSodium: 581mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

In my humble home, there’s a dish that has become a family favorite, one that I affectionately call “Lasagna.”

However, despite its name, this delightful creation is not your typical lasagna. Instead, it is a mouthwatering Chicken and Zucchini Tortilla Casserole that has won over the hearts and taste buds of everyone in my house.

I share the secret behind this delectable dish and why it has become a firm favorite on our dining table. The key to this scrumptious casserole lies in the careful selection of ingredients.

CHECK MY SIMPLE LASAGNA RECIPES

First and foremost, I prioritize using good quality, low-carb tortillas or wraps as the foundation of the dish. These tortillas not only provide a sturdy base but also ensure a guilt-free indulgence.

Layered between the tortillas are tender chicken pieces, thin zucchini slices, a generous amount of delicious marinara sauce, and a sprinkling of shredded cheese to create a harmonious blend of flavors.

Anyway, you can make this with ground beef. However, since we are not consuming red meat as before in my household I had to come up with recipes that would be lighter using chicken, turkey, or fish, but still filling and delicious.

I start by seasoning the chicken, which is then ready. I use a mixture of flavorful herbs and spices. The chicken has been cut into flavorful morsels after being cooked to perfection and is then prepared to be piled into the casserole.

To ensure equitable distribution throughout the dish, the zucchini is sliced into thin rounds or lengthwise then cut into smaller pieces, and combined with the chicken.

After slicing the zucchini thinly on a mandolin, I salt it generously. I squeeze out the excess zucchini juice after 15 or 20 minutes and pat tried with either paper towel or kitchen cotton towel. Zucchini can of course cook in advance, but it is not necessary.

Even while I enjoyed cooking zucchini rounds in my air-fryer to the crispy perfection, you are not required to for this casserole.

TAP HERE FOR MORE CASSEROLE RECIPES

Next comes the fun part – the layering process. I start by placing a tortilla at the bottom of the casserole dish, followed by a layer of zucchini slices.

On top of the zucchini, I generously spread a layer of the marinara sauce, chicken and cheese allowing the flavors to infuse with the other ingredients.

This layering process is repeated until the casserole dish is filled to the brim, ensuring each bite is a delightful medley of flavors.

If you decide to make this tasty Chicken and Zucchini Tortilla Casserole, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

If you are private you can DM me a pic. I would love to see your creations!

Happy Cooking!!!

Yield: 8 SERVINGS

Chicken and Zucchini Tortilla Casserole

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Super tasty and easy recipe for Chicken and Zucchini Tortilla Casserole

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 20 minutes

Total Time 50 minutes

Ingredients

• 8 to 9 medium tortillas, I used low carb
• 1 jar of pasta sauce, any brand of your choice
• 1 pound of shredded cheese; pizza blend or mozzarella
• 2 tablespoon olive oil

Zucchini:

• 2 smaller zucchinis (or 1 larger), sliced thinly
• 1 teaspoon salt

Chicken:

• 1 chicken breast, almost minced
• 1 teaspoon olive oil
• 1 teaspoon fried parlsy
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Slice zucchini lengthwise then cut into smaller pieces or simply into rounds. Place into the large bowl then sprinkle with salt and mix to coat. Then allow it to sit for about 15 to 20 minutes. The salt will draw the moisture out. You can use the paper towel to absorb the excess moisture. Rinse with cold water, then pat dry again.
2. Slice chicken into small pieces, almost minced, then cook in the skillet on the medium high heat with seasonings and herbs listed in ingredient list. Cook until cooked through and there is no more pink visible.
3. Preheat oven to 400 degrees Fahrenheit.
4. Oil baking dish well, then place tortillas at the bottom. My baking dish was large and I used 3 tortillas on the bottom; two tortillas side by side, and the third one I cut in half to fill the gap on the other side. *SEE the PIC.
5. On top of the tortillas add cooked chicken and zucchini,, cheese and sauce. Do not over power it with the sauce so add generous amount. Then play another layer or tortillas, and do the same proceeds again.
6. Place the last layer or tortillas, then spread a bit of sauce again and cheese, as much as you wish.
7. Bake for 20 to 25 minutes or until the cheese is completely melted and bubbly.
8. Let it cool down for about 10 minutes before cutting into the casserole.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 470Total Fat: 28gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 74mgSodium: 1060mgCarbohydrates: 29gNet Carbohydrates: 27gFiber: 2gSugar: 2gProtein: 24g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest