20 Delicious Philips Pasta Maker Recipes for Every Occasion

Craving homemade pasta without the fuss? Your Philips Pasta Maker is about to become your kitchen’s MVP! Whether you’re whipping up quick weeknight dinners, cozy comfort food, or seasonal showstoppers, we’ve rounded up 20 irresistible recipes to inspire your next meal. From silky fettuccine to vibrant veggie-infused noodles, there’s something for every craving. Ready to roll? Let’s get cooking!

Classic Homemade Spaghetti with Fresh Tomato Sauce

Nothing beats the simplicity of spaghetti tossed in a bright, garlicky tomato sauce made from scratch—it’s a weeknight hero that tastes like summer in every bite.

Ingredients:

• 12 oz dried spaghetti
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 2 lbs ripe tomatoes, diced (about 4 cups)
• 1 tsp salt
• 1/2 tsp sugar
• 1/4 cup fresh basil, thinly sliced
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Cook spaghetti in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; sauté 1 minute until fragrant but not browned.
3. Stir in tomatoes, salt, and sugar. Simmer uncovered for 10–12 minutes, crushing tomatoes lightly with a spoon until saucy.
4. Toss drained spaghetti into the skillet with the sauce. Add reserved pasta water 2 tbsp at a time, stirring until glossy. Fold in basil and 1/4 cup Parmesan.
5. Serve immediately with extra Parmesan on top.

The magic here? Letting the tomatoes break down just enough for a rustic texture that clings perfectly to every noodle.

Tip: For extra depth, add a splash of starchy pasta water to leftovers when reheating—it revives the sauce like magic!

Creamy Garlic Parmesan Fettuccine Alfredo

This rich and velvety fettuccine Alfredo is a garlic lover’s dream, with a silky sauce that clings perfectly to every noodle.

Ingredients:

• 8 oz fettuccine pasta
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Cook the fettuccine in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
3. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Cook for 3–4 minutes until slightly thickened.
4. Reduce heat to low and gradually whisk in the Parmesan cheese, stirring until fully melted and smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Toss the cooked fettuccine in the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen the consistency.
6. Garnish with fresh parsley (if using) and serve immediately.

The secret to this Alfredo’s luxurious texture? Freshly grated Parmesan—it melts seamlessly into the cream for a sauce that’s never grainy.

Tip: For extra depth, add a pinch of nutmeg with the Parmesan—it subtly enhances the cheese’s richness.

Spinach and Ricotta Stuffed Ravioli

These pillowy ravioli are a labor of love, but the creamy ricotta and earthy spinach filling make every bite worth it—perfect for a cozy weekend project.

Ingredients:

• 2 cups all-purpose flour, plus extra for dusting
• 3 large eggs
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 cup whole-milk ricotta cheese
• 1 cup finely chopped fresh spinach (packed)
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 egg yolk (for sealing)
• 2 tbsp unsalted butter (for serving)
• Fresh basil leaves (for garnish)

Instructions:

1. Make the dough: On a clean surface, mound the flour and create a well in the center. Crack in the eggs, add olive oil and salt, then mix with a fork until a shaggy dough forms. Knead for 5 minutes until smooth. Wrap in plastic and rest for 30 minutes.
2. Prepare the filling: In a bowl, combine ricotta, spinach, Parmesan, garlic powder, and black pepper. Mix until evenly blended.
3. Roll the dough: Divide the dough into 4 pieces. Using a pasta roller or rolling pin, flatten each into thin sheets (about 1/16″ thick). Lay one sheet on a floured surface and spoon 1-tsp mounds of filling spaced 2″ apart. Brush egg yolk around each mound, then top with a second sheet. Press around the filling to seal, then cut into squares with a knife or ravioli cutter.
4. Cook the ravioli: Boil a large pot of salted water. Gently drop in ravioli and cook for 3-4 minutes until they float. Drain and toss with melted butter.

The tender pasta and rich, herby filling melt together beautifully—especially when finished with a sprinkle of fresh basil. Tip: Freeze uncooked ravioli on a baking sheet before transferring to a bag for easy future meals!

Whole Wheat Linguine with Pesto and Cherry Tomatoes

This bright, herb-packed pasta dish comes together in under 30 minutes, making it a weeknight hero with a fresh summer vibe.

Ingredients:

• 8 oz whole wheat linguine
• 1/4 cup extra-virgin olive oil
• 3 tbsp store-bought or homemade basil pesto
• 1 pint cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Cook linguine in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook 1 minute until fragrant but not browned.
3. Add cherry tomatoes and salt; cook 4–5 minutes until tomatoes soften and release juices, stirring occasionally.
4. Reduce heat to low. Stir in pesto, then toss with drained pasta, adding reserved pasta water 1 tbsp at a time until sauce clings to noodles.
5. Remove from heat and stir in Parmesan cheese.

The nutty whole wheat pasta balances the sweet tomatoes and punchy pesto beautifully, while that splash of starchy pasta water creates a silky, restaurant-worthy sauce.

Tip: For extra freshness, tear a few extra basil leaves over the finished dish.

Gluten-Free Penne with Basil and Olive Oil

This light yet satisfying pasta dish lets fresh basil shine, with a garlicky olive oil sauce that clings perfectly to gluten-free penne.

Ingredients:

• 8 oz gluten-free penne
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup fresh basil leaves, torn
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook penne in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; cook 2 minutes until garlic is fragrant but not browned.
3. Add drained pasta to the skillet with 1/4 cup reserved pasta water, kosher salt, and black pepper. Toss for 1 minute until glossy.
4. Remove from heat. Stir in basil, lemon juice, and Parmesan (if using). Add more pasta water if needed to loosen the sauce.

The trick here is infusing the oil gently—just enough to mellow the garlic without losing its punch. It’s weeknight magic in 15 minutes!

Tip: For extra richness, swap half the olive oil with butter when sautéing the garlic.

Lemon Butter Angel Hair Pasta with Shrimp

This bright, buttery pasta comes together in under 20 minutes, making it perfect for busy weeknights when you crave something fresh and restaurant-worthy.

Ingredients:

• 8 oz angel hair pasta
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter, divided
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup chicken or vegetable broth
• Zest and juice of 1 lemon
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook angel hair pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, melt 2 tbsp butter in a large skillet over medium-high heat. Add shrimp, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 2 minutes per side until pink, then transfer to a plate.
3. In the same skillet, melt remaining 2 tbsp butter. Add garlic and 1/4 tsp red pepper flakes; sauté 30 seconds until fragrant. Pour in broth and lemon juice, scraping up any browned bits.
4. Reduce heat to low. Return cooked pasta to skillet, tossing with sauce. Add shrimp, lemon zest, and parsley, tossing to combine. If needed, loosen with reserved pasta water 1 tbsp at a time.

The magic here is in the balance—tangy lemon cuts through the rich butter, while the delicate angel hair clings to every glossy bite.

Tip: For extra depth, swap half the butter for olive oil and finish with a sprinkle of Parmesan.

Vegetable Lasagna with Homemade Pasta Sheets

This hearty veggie lasagna is a labor of love, with tender homemade pasta sheets hugging layers of roasted vegetables and creamy ricotta.

Ingredients

• For the pasta: 2 cups all-purpose flour, 3 large eggs, 1 tbsp olive oil, 1/2 tsp salt
• For the filling: 1 (15-oz) container whole-milk ricotta, 1 large egg, 1/4 cup grated Parmesan, 1 tsp dried oregano, 1/2 tsp black pepper, 1/2 tsp salt
• For the veggies: 1 medium zucchini (sliced into 1/4-inch rounds), 1 medium eggplant (cubed), 1 red bell pepper (sliced), 2 tbsp olive oil, 1/2 tsp salt
• For assembly: 2 cups marinara sauce, 2 cups shredded mozzarella, 1/4 cup chopped fresh basil

Instructions

1. Make the pasta: On a clean surface, mound flour and make a well. Add eggs, 1 tbsp olive oil, and 1/2 tsp salt. Knead for 8 minutes until smooth. Rest wrapped in plastic for 30 minutes.
2. Roast veggies: Toss zucchini, eggplant, and bell pepper with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast at 425°F for 20 minutes, flipping halfway.
3. Mix filling: Combine ricotta, 1 egg, 1/4 cup Parmesan, 1 tsp oregano, 1/2 tsp pepper, and 1/2 tsp salt.
4. Roll pasta: Divide dough into 4 pieces. Roll each into thin sheets (about 1/8-inch thick) using a pasta machine or rolling pin. Boil sheets for 90 seconds, then shock in ice water.
5. Layer: In a 9×13 dish, spread 1/2 cup marinara. Alternate pasta, ricotta mix, veggies, and mozzarella, ending with sauce and cheese. Bake at 375°F for 35 minutes until bubbly. Top with basil.

The fresh pasta sheets make all the difference—they’re delicate but sturdy enough to hold up to the chunky vegetable layers.

Tip: Let lasagna rest 15 minutes before slicing for cleaner cuts.

Spicy Arrabbiata Pasta with Fresh Chili and Garlic

Craving a pasta dish with a fiery kick? This Spicy Arrabbiata Pasta packs bold garlic and fresh chili heat in every bite—perfect for spice lovers.

• 12 oz dried penne pasta (or spaghetti)
• 3 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1–2 red Fresno chilies (or jalapeños), thinly sliced (seeds left in for extra heat)
• 1 (28 oz) can crushed tomatoes
• 1 tsp sugar
• 1 tsp salt, plus more for pasta water
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh basil, plus extra for garnish
• Grated Parmesan cheese, for serving

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-low. Add garlic and chilies; sauté for 2 minutes until fragrant but not browned.
3. Stir in crushed tomatoes, sugar, 1 tsp salt, and black pepper. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
4. Toss cooked pasta with the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen. Fold in 1/4 cup basil.
5. Serve immediately with extra basil and a generous sprinkle of Parmesan.

The magic here? Fresno chilies add a fruity heat that balances the garlicky tomato sauce—no heavy cream needed for richness. Tip: For deeper flavor, let the sauce simmer an extra 5 minutes before adding the pasta.

Carbonara with Pancetta and Freshly Cracked Pepper

This classic pasta dish is all about simplicity—rich eggy sauce, salty pancetta, and a generous hit of black pepper for a cozy, restaurant-worthy meal at home.

Ingredients:

• 8 oz spaghetti
• 4 oz pancetta, diced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp freshly cracked black pepper, plus extra for serving
• 1/2 tsp kosher salt
• 1 tbsp olive oil

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium. Add pancetta and cook for 5–6 minutes until crispy. Remove from heat.
3. In a bowl, whisk eggs, Pecorino, Parmesan, 1/2 tsp black pepper, and 1/2 tsp salt until smooth.
4. Working quickly, add hot drained pasta to the skillet with pancetta. Pour egg mixture over top, tossing constantly. Add reserved pasta water 1 tbsp at a time until sauce is glossy and coats the noodles (about 1/4 cup total).
5. Serve immediately with extra cracked pepper and a sprinkle of Parmesan.

The magic here? The heat from the pasta cooks the eggs into a velvety sauce—no cream needed for that luxurious texture.

Tip: For extra silkiness, mix the pasta and sauce off the heat to avoid scrambling the eggs.

Herb-Infused Tagliatelle with Mushroom Cream Sauce

This silky, earthy pasta dish feels like a cozy hug—herb-kissed noodles swirled in a rich mushroom cream sauce that’s ready in under 30 minutes.

Ingredients

• 8 oz dried tagliatelle pasta
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 12 oz cremini mushrooms, thinly sliced
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1 tsp chopped fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving

Instructions

1. Cook the tagliatelle in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat butter and olive oil in a large skillet over medium-high. Add mushrooms and cook 5–6 minutes until golden, stirring occasionally. Add garlic, thyme, rosemary, salt, and black pepper; cook 1 minute until fragrant.
3. Reduce heat to medium-low. Pour in heavy cream and simmer 2 minutes, stirring. Add Parmesan and 1/4 cup reserved pasta water, stirring until sauce thickens slightly.
4. Toss drained pasta into the skillet, adding more pasta water if needed to coat noodles. Serve immediately with extra Parmesan.

The fresh herbs and Parmesan melt into the cream for a sauce that’s luxuriously velvety yet light enough to let the mushrooms shine.

Tip: For extra depth, add a splash of dry white wine with the cream and let it reduce by half before adding the Parmesan.

Chicken and Broccoli Pasta with a Light Cheese Sauce

This creamy yet light pasta dish is a weeknight hero—packed with tender chicken, crisp broccoli, and a silky cheese sauce that won’t weigh you down.

Ingredients:

• 8 oz penne pasta (or your favorite short pasta)
• 2 cups broccoli florets (about 1 small head)
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1/2 cup whole milk
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Cook the pasta according to package directions. In the last 2 minutes, add the broccoli florets to the boiling water. Drain and set aside.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Transfer to a plate.
3. In the same skillet, heat the remaining 1 tbsp olive oil. Add the garlic and cook for 30 seconds until fragrant. Pour in the chicken broth and milk, scraping up any browned bits. Simmer for 3 minutes.
4. Reduce heat to low and stir in the Parmesan, 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using) until the cheese melts. Add the cooked pasta, broccoli, and chicken back to the skillet. Toss to coat and warm through, about 2 minutes.

The sauce’s magic? It clings perfectly to every noodle without feeling heavy, thanks to the broth-and-milk base. A sprinkle of red pepper flakes adds just the right kick!

Tip: For extra flavor, swap half the Parmesan with sharp cheddar—just melt it slowly to keep the sauce smooth.

Beetroot Pasta with Goat Cheese and Walnuts

This vibrant, earthy pasta dish is a feast for the eyes and the palate, with creamy goat cheese and crunchy walnuts balancing the sweetness of roasted beets.

Ingredients:

• 8 oz fusilli or penne pasta
• 2 medium beetroots, peeled and diced (about 2 cups)
• 2 tbsp olive oil, divided
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp balsamic vinegar
• 1/3 cup crumbled goat cheese
• 1/4 cup chopped walnuts, toasted
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Toss the diced beetroots with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, stirring once, until tender.
2. Meanwhile, cook the pasta according to package instructions. Reserve 1/4 cup pasta water, then drain.
3. In a large bowl, whisk together the remaining 1 tbsp olive oil and balsamic vinegar. Add the hot pasta, roasted beets, and reserved pasta water, tossing gently to coat.
4. Top with crumbled goat cheese, toasted walnuts, and fresh parsley. Serve immediately.

The tangy goat cheese melts slightly into the warm pasta, creating a creamy sauce that clings to every noodle—no heavy cream required!

Tip: For extra depth, drizzle with a touch of honey just before serving.

Tomato and Basil Tortellini in a Rich Broth

This comforting bowl of cheesy tortellini swimming in a savory tomato broth is like a hug in a dish—perfect for cozy weeknights when you crave something hearty but effortless.

Ingredients:

• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 (14.5 oz) can crushed tomatoes
• 4 cups vegetable broth
• 1 tsp sugar
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 9 oz refrigerated cheese tortellini
• 1/4 cup fresh basil, thinly sliced
• Parmesan cheese, for serving

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add 3 garlic cloves and sauté for 1 minute until fragrant.
2. Stir in 1 can crushed tomatoes, 4 cups vegetable broth, 1 tsp sugar, 1 tsp oregano, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to meld flavors.
3. Add 9 oz tortellini and cook according to package instructions (usually 4–5 minutes) until tender.
4. Remove from heat and stir in 1/4 cup fresh basil. Ladle into bowls and top with grated Parmesan.

The magic here? The broth reduces slightly as the tortellini cooks, creating a luscious, velvety base that clings to every bite.

Tip: For extra richness, swirl in a spoonful of heavy cream or butter just before serving.

Seafood Linguine with Clams and White Wine Sauce

This elegant yet approachable pasta dish lets briny clams and a silky white wine sauce shine—perfect for impressing guests or treating yourself on a weeknight.

Ingredients:

• 8 oz dried linguine
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine (like Pinot Grigio)
• 1 lb littleneck clams, scrubbed
• 2 tbsp unsalted butter
• 1/4 cup chopped fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Lemon wedges (for serving)

Instructions:

1. Cook linguine in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium. Add garlic and 1/4 tsp red pepper flakes; sauté 30 seconds until fragrant.
3. Pour in 1/2 cup white wine and bring to a simmer. Add clams, cover, and steam 5–7 minutes until shells open (discard any unopened clams).
4. Reduce heat to low. Stir in butter, 1/4 cup parsley, 1/2 tsp salt, and 1/4 tsp black pepper until butter melts. Toss with linguine, adding reserved pasta water as needed to loosen the sauce.
5. Serve with lemon wedges.

The magic here? The briny clam juices mingle with the wine and butter to create a light but luxurious sauce that clings to every strand of pasta.

Tip: For extra depth, add a splash of the pasta water to the skillet when melting the butter—the starch helps emulsify the sauce.

Pumpkin Ravioli with Sage Butter Sauce

These pillowy pumpkin ravioli, draped in a nutty sage butter sauce, taste like fall in every bite—comforting, slightly sweet, and utterly irresistible.

Ingredients

• 1 (12-oz) package round wonton wrappers
• 1 cup canned pumpkin puree
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, lightly beaten
• 6 tbsp unsalted butter
• 10 fresh sage leaves
• 1/4 tsp red pepper flakes (optional)

Instructions

1. In a bowl, mix pumpkin puree, 1/4 cup Parmesan, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Lay out 12 wonton wrappers; brush edges with beaten egg. Spoon 1 tbsp filling onto each, top with another wrapper, and press edges to seal.
2. Bring a large pot of salted water to a boil. Cook ravioli in batches for 2-3 minutes until they float. Drain gently.
3. Meanwhile, melt butter in a skillet over medium heat. Add sage leaves and 1/4 tsp red pepper flakes (if using); cook 2-3 minutes until butter is golden and sage is crisp.
4. Toss ravioli in the sage butter sauce. Serve with extra Parmesan.

The crispy sage and brown butter add a toasty depth that makes this dish feel fancy—yet it’s surprisingly simple to whip up on a weeknight.

Tip: For extra richness, stir a splash of pasta water into the sauce before tossing with the ravioli.

Eggplant and Ricotta Cannelloni with Marinara

These tender eggplant-wrapped rolls stuffed with creamy ricotta and smothered in marinara are a veggie-packed twist on classic cannelloni—no pasta required!

Ingredients:

• 2 large eggplants, sliced lengthwise into 1/4-inch planks (about 12 slices)
• 1 1/2 cups whole-milk ricotta cheese
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce (homemade or store-bought)
• 2 tbsp olive oil
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 400°F. Brush eggplant slices with 2 tbsp olive oil and arrange on 2 baking sheets. Roast for 15 minutes, flipping halfway, until pliable but not browned.
2. In a bowl, mix 1 1/2 cups ricotta, 1/2 cup Parmesan, 1 egg, 2 cloves minced garlic, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Spread 1 cup marinara in the bottom of a 9×13-inch baking dish. Spoon 2 tbsp ricotta mixture onto each eggplant slice, roll up tightly, and place seam-side down in the dish. Top with remaining 1 cup marinara.
4. Bake at 400°F for 25 minutes until bubbly. Garnish with fresh basil and extra Parmesan.

The roasted eggplant adds a silky texture that pairs perfectly with the light, herby ricotta—plus, it holds its shape beautifully without turning mushy.

Tip: For extra flavor, broil the rolled cannelloni for 2–3 minutes before adding marinara to lightly char the edges.

Artichoke and Sun-Dried Tomato Pasta Salad

This vibrant pasta salad is packed with Mediterranean flavors—creamy artichokes, tangy sun-dried tomatoes, and a zesty lemon dressing make it a standout side or light meal.

Ingredients:

• 12 oz short pasta (like fusilli or penne)
• 1 (14 oz) jar marinated artichoke hearts, drained and chopped
• 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
• 1/4 cup chopped fresh parsley
• 1/3 cup grated Parmesan cheese
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 garlic clove, minced

Instructions:

1. Cook the pasta according to package directions until al dente. Drain, rinse under cold water, and transfer to a large bowl.
2. Add the artichoke hearts, sun-dried tomatoes, parsley, and Parmesan to the pasta.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, pepper, and garlic until combined. Pour over the pasta and toss gently to coat.
4. Chill for at least 30 minutes before serving to let the flavors meld.

The briny artichokes and sweet sun-dried tomatoes create a perfect balance, while the chilled pasta soaks up the bright, herby dressing.

Tip: For extra richness, fold in a handful of crumbled feta cheese just before serving.

Thai Peanut Noodles with Fresh Veggies

These vibrant, saucy noodles come together in under 20 minutes, packing a punch of creamy peanut flavor and crisp veggie crunch.

Ingredients:

• 8 oz rice noodles (pad thai-style)
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sriracha (or to taste)
• 1 clove garlic, minced
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced bell peppers
• 1/4 cup chopped cilantro
• 2 tbsp chopped peanuts (for garnish)
• 1 tbsp sesame oil

Instructions:

1. Cook rice noodles according to package directions. Drain and rinse under cold water.
2. Whisk together peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sriracha, and minced garlic in a large bowl until smooth.
3. Toss drained noodles with 1 tbsp sesame oil to prevent sticking, then add to the peanut sauce along with shredded carrots and sliced bell peppers. Mix until evenly coated.
4. Garnish with chopped cilantro and 2 tbsp chopped peanuts before serving.

The magic here is the contrast between the rich, velvety sauce and the raw veggies that stay refreshingly crisp—no soggy leftovers!

Tip: For extra protein, toss in shredded rotisserie chicken or pan-seared tofu with the noodles.

Truffle Oil Pappardelle with Wild Mushrooms

This luxurious yet simple pasta dish lets earthy wild mushrooms and fragrant truffle oil shine—perfect for impressing guests or treating yourself.

Ingredients:

• 8 oz dried pappardelle pasta
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 12 oz mixed wild mushrooms (like shiitake, oyster, or chanterelle), sliced
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 cup dry white wine
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp fresh parsley, chopped
• 1 tbsp black truffle oil

Instructions:

1. Cook pappardelle in a large pot of salted boiling water until al dente (about 8–10 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat 1 tbsp butter and olive oil in a large skillet over medium-high. Add mushrooms and cook, undisturbed, for 3 minutes until browned. Stir and cook 3 more minutes.
3. Reduce heat to medium. Add garlic, red pepper flakes, and 1/2 tsp salt; cook 1 minute until fragrant. Pour in white wine and simmer 2 minutes, scraping up browned bits.
4. Add drained pasta to the skillet with remaining 2 tbsp butter, Parmesan, and 1/4 cup reserved pasta water. Toss until glossy, adding more water if needed.
5. Off heat, drizzle with truffle oil and sprinkle with parsley. Serve immediately with extra Parmesan.

The magic here? A double hit of umami—from the seared mushrooms and truffle oil—turns pantry staples into something unforgettable.

Tip: For extra depth, add a splash of mushroom stock with the wine.

Caprese Pasta Salad with Mozzarella and Balsamic Glaze

This fresh, summery pasta salad combines juicy tomatoes, creamy mozzarella, and fragrant basil—all tied together with a sweet-tangy balsamic glaze for a crowd-pleasing side dish.

Ingredients:

• 12 oz short pasta (like fusilli or penne)
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella pearls (or diced mozzarella)
• 1/4 cup fresh basil leaves, thinly sliced
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze, plus extra for drizzling
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the pasta in salted boiling water according to package directions until al dente. Drain, rinse under cold water, and transfer to a large bowl.
2. Add the cherry tomatoes, mozzarella, and basil to the pasta. Drizzle with 3 tbsp olive oil and 2 tbsp balsamic glaze, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Toss gently to combine.
3. Chill for at least 30 minutes to let flavors meld. Just before serving, drizzle with extra balsamic glaze.

The balsamic glaze caramelizes slightly against the cool mozzarella, creating little bursts of sweetness in every bite.

Tip: For extra flavor, toast the pasta in a dry skillet for 2–3 minutes before boiling—it adds a subtle nuttiness!

Conclusion

With 20 mouthwatering recipes, your Philips Pasta Maker is about to become your kitchen MVP! Whether you’re craving cozy classics or bold new flavors, this roundup has something for every craving. Try a recipe (or three!), then drop a comment to tell us your favorite. Loved this list? Share it on Pinterest so fellow pasta lovers can join the fun. Happy cooking!