18 Creamy Rana Pasta Delicious Recipes

Craving a bowl of rich, velvety pasta that feels like a hug in every bite? You’re in luck! We’ve rounded up 18 irresistibly creamy Rana pasta recipes that turn weeknight dinners into gourmet moments—no fuss required. From garlicky Alfredo to sun-dried tomato bliss, these dishes are pure comfort food magic. Ready to twirl your fork into something delicious? Let’s dive in!

Spicy Sausage Rana Pasta Bake

This hearty pasta bake packs a punch with spicy sausage, melty cheese, and a rich tomato sauce—perfect for cozy weeknights when you crave bold flavors.

Ingredients:

• 12 oz dried rigatoni pasta
• 1 lb spicy Italian sausage, casings removed
• 1 (24 oz) jar marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp crushed red pepper flakes
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh basil (for garnish)

Instructions:

1. Preheat oven to 375°F. Cook rigatoni according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Add sausage, breaking it into crumbles with a spoon. Cook for 5–6 minutes until browned. Stir in marinara sauce, red pepper flakes, salt, and black pepper. Simmer for 3 minutes.
3. Toss cooked pasta with the sausage mixture, then transfer to a greased 9×13-inch baking dish. Top evenly with mozzarella and Parmesan.
4. Bake for 20 minutes until bubbly and cheese is golden. Garnish with fresh basil before serving.

The crispy cheese crust and spicy sausage crumbles make every bite irresistible—plus, it’s a crowd-pleaser that reheats like a dream.

Tip: For extra heat, swap the marinara for arrabbiata sauce or add a diced jalapeño with the sausage.

Creamy Garlic Parmesan Rana Pasta

This rich and velvety pasta dish is a garlic lover’s dream, with tender Rana pasta smothered in a luxe Parmesan cream sauce—ready in under 30 minutes!

Ingredients:

• 12 oz Rana fettuccine (or similar fresh pasta)
• 3 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
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the pasta 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. Simmer for 2–3 minutes until slightly thickened.
4. Reduce heat to low and whisk in the Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using) until smooth.
5. Toss the cooked pasta in the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen the consistency.
6. Garnish with fresh parsley and serve immediately.

The magic here? Fresh Rana pasta soaks up the creamy sauce beautifully, while the sharp Parmesan and garlic create a punchy, restaurant-worthy bite.

Tip: For extra depth, toast the garlic in butter until golden (but not burnt) before adding the cream.

Sun-Dried Tomato and Spinach Rana Pasta

This vibrant pasta dish is a weeknight hero—packed with bold sun-dried tomatoes, fresh spinach, and creamy ricotta for a restaurant-worthy meal in minutes.

Ingredients:

• 12 oz Rana cheese-filled tortellini (or similar stuffed pasta)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 4 cups fresh baby spinach (about 5 oz)
• 1/2 cup ricotta cheese
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup reserved pasta water

Instructions:

1. Cook pasta according to package directions. Reserve 1/4 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté 30 seconds until fragrant.
3. Stir in sun-dried tomatoes and spinach; cook 2–3 minutes until spinach wilts.
4. Reduce heat to low. Add cooked pasta, ricotta, salt, and Parmesan. Toss gently, adding reserved pasta water 1 tbsp at a time until creamy.
5. Serve immediately with extra Parmesan.

The magic here? The sun-dried tomatoes infuse the whole dish with a sweet-tangy depth that plays perfectly against the pillowy pasta pockets.

Tip: For extra richness, swap ricotta with mascarpone and finish with a squeeze of lemon.

Lemon Butter Shrimp Rana Pasta

This Lemon Butter Shrimp Rana Pasta is a restaurant-worthy dish that comes together in under 30 minutes—creamy, citrusy, and packed with garlicky goodness.

• 8 oz Rana fettuccine (or any pasta of choice)
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter, divided
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup dry white wine (or chicken broth)
• 1/4 cup heavy cream
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

1. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 2 tbsp butter in a large skillet over medium-high. Add shrimp, 1/4 tsp salt, and 1/4 tsp black pepper. Cook 2 minutes per side until pink. Transfer to a plate.
3. In the same skillet, melt remaining 2 tbsp butter. Add garlic and 1/2 tsp red pepper flakes; sauté 30 seconds until fragrant. Pour in 1/4 cup white wine, scraping up browned bits, and simmer 1 minute.
4. Reduce heat to medium-low. Stir in 1/4 cup heavy cream, lemon zest, and juice. Simmer 2 minutes until slightly thickened.
5. Add cooked pasta, shrimp, and 1/4 cup Parmesan. Toss, adding reserved pasta water as needed to loosen the sauce. Garnish with parsley.

The magic here? The bright lemon cuts through the rich butter sauce, while the red pepper flakes add just the right kick. Tip: For extra depth, swap half the butter with olive oil when cooking the shrimp.

Pesto and Chicken Rana Pasta

This creamy, herby pasta dish is a weeknight hero—packed with tender chicken, vibrant pesto, and just the right amount of richness to feel indulgent without the fuss.

Ingredients:

• 8 oz Rana fettuccine (or similar fresh pasta)
• 2 boneless, skinless chicken breasts, thinly sliced
• 1/4 cup basil pesto (store-bought or homemade)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 5–6 minutes until no longer pink. Transfer to a plate.
3. In the same skillet, sauté garlic and red pepper flakes (if using) for 30 seconds until fragrant. Reduce heat to medium-low, then stir in pesto and heavy cream. Simmer for 2 minutes.
4. Add cooked pasta, chicken, and Parmesan to the skillet. Toss to coat, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.

The magic here? The fresh pasta soaks up the creamy pesto sauce beautifully, while the red pepper flakes add a subtle kick that keeps every bite interesting.

Tip: For extra freshness, stir in a handful of baby spinach or cherry tomatoes just before serving.

Roasted Red Pepper Rana Pasta

This creamy, smoky pasta dish comes together in under 30 minutes, making it a weeknight hero with restaurant-quality flair.

Ingredients:

• 12 oz Rana fettuccine (or your favorite pasta)
• 2 large roasted red peppers, drained and chopped (about 1 cup)
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil leaves for garnish

Instructions:

1. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
3. Add chopped roasted red peppers, smoked paprika, salt, and black pepper. Cook for 2 minutes, mashing slightly with a spoon.
4. Reduce heat to low and stir in heavy cream and Parmesan. Simmer for 3 minutes until slightly thickened.
5. Toss drained pasta with sauce, adding reserved pasta water 1 tbsp at a time until desired consistency is reached.
6. Garnish with fresh basil and extra Parmesan before serving.

The magic here is in the smoky-sweet roasted peppers – they create a velvety sauce that clings perfectly to every noodle without feeling heavy.

Tip: For extra depth, char fresh peppers under your broiler for 10 minutes instead of using jarred!

Four Cheese Rana Pasta Casserole

This creamy, cheesy pasta bake is the ultimate comfort food—loaded with rich flavors and a golden, bubbly top that’ll have everyone reaching for seconds.

Ingredients:

• 1 (16 oz) package Rana cheese-filled tortellini
• 2 cups shredded mozzarella cheese, divided
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 2 cups marinara sauce
• 1/2 cup heavy cream
• 1 tsp garlic powder
• 1/2 tsp dried basil
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with 1 tbsp olive oil.
2. In a large bowl, mix marinara sauce, heavy cream, 1 tsp garlic powder, 1/2 tsp dried basil, and 1/4 tsp black pepper. Add uncooked tortellini and toss to coat.
3. Spread half the pasta mixture into the baking dish. Dollop with 1/2 cup ricotta cheese, then sprinkle with 1 cup mozzarella, 1/2 cup cheddar, and 1/4 cup Parmesan.
4. Repeat layers with remaining pasta and cheeses (reserving 1/4 cup Parmesan for the top).
5. Bake for 25–30 minutes until bubbly and golden. Let rest 5 minutes before serving.

The magic here? The ricotta adds a luscious creaminess, while the four cheeses melt into a gooey, irresistible blanket over every bite.

Tip: For extra crunch, broil the casserole for 1–2 minutes at the end—just keep an eye on it!

Buffalo Chicken Rana Pasta

This creamy, spicy pasta is a crowd-pleaser—think tender chicken, al dente pasta, and that iconic buffalo kick all wrapped up in a rich, cheesy sauce.

Ingredients:

• 12 oz Rana fettuccine (or your favorite pasta)
• 1 lb boneless, skinless chicken breasts, cubed
• 2 tbsp olive oil
• 1/2 cup buffalo sauce (like Frank’s RedHot)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 4 oz cream cheese, softened
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled blue cheese (optional, for topping)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes, stirring occasionally, until no longer pink. Remove and set aside.
3. In the same skillet, reduce heat to medium and whisk together buffalo sauce, heavy cream, Parmesan, cream cheese, garlic powder, onion powder, salt, and black pepper. Simmer for 3–4 minutes until smooth and slightly thickened.
4. Return chicken to the skillet, add cooked pasta, and toss to coat. If needed, thin the sauce with reserved pasta water 1 tbsp at a time.
5. Garnish with blue cheese (if using) and parsley. Serve immediately.

The magic here? The cream cheese mellows the heat just enough while keeping the sauce luxuriously velvety—no one will guess it comes together in under 30 minutes!

Tip: For extra crunch, top with chopped celery or toasted breadcrumbs right before serving.

Alfredo Broccoli Rana Pasta

This creamy, veggie-packed pasta is a weeknight hero—rich Alfredo clings to tender shells and crisp-tender broccoli for a dish that feels indulgent but comes together fast.

Ingredients:

• 8 oz Rana cheese-filled tortellini (or similar stuffed pasta)
• 2 cups small broccoli florets
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp black pepper
• 1/4 tsp salt
• Pinch of nutmeg

Instructions:

1. Cook pasta in salted boiling water according to package directions. Add broccoli florets during the last 2 minutes of cooking. Drain and set aside.
2. In the same pot, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
3. Pour in heavy cream, stirring constantly. Simmer for 3 minutes until slightly thickened.
4. Reduce heat to low. Stir in Parmesan cheese, black pepper, salt, and nutmeg until the sauce is smooth.
5. Return pasta and broccoli to the pot, tossing gently to coat in the sauce. Serve immediately with extra Parmesan.

The magic here? The cheese-filled pasta bursts with gooey richness, while the nutmeg adds a subtle warmth that makes the Alfreda sauce extra cozy.

Tip: For a lighter version, swap half the cream for whole milk—just simmer the sauce 1–2 minutes longer to thicken.

Bacon and Mushroom Rana Pasta

This creamy Bacon and Mushroom Rana Pasta is a weeknight lifesaver—rich, savory, and ready in under 30 minutes!

• 8 oz Rana fettuccine (or your favorite pasta)
• 6 slices thick-cut bacon, chopped
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp chopped fresh parsley

1. Cook the pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, sauté bacon in a large skillet over medium heat for 5–6 minutes until crispy. Transfer to a paper towel-lined plate, leaving 1 tbsp fat in the pan.
3. Add mushrooms to the skillet and cook for 4–5 minutes until golden. Stir in garlic and cook for 30 seconds until fragrant.
4. Reduce heat to low. Pour in heavy cream, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using), stirring to combine. Simmer for 2 minutes.
5. Add drained pasta, Parmesan, and half the bacon to the skillet. Toss, adding reserved pasta water 1 tbsp at a time until sauce coats the noodles.
6. Garnish with parsley and remaining bacon before serving.

The magic here? Crispy bacon and earthy mushrooms cling to every noodle, while the creamy sauce stays light thanks to a splash of starchy pasta water.

Tip: Swap creminis for wild mushrooms like shiitake for an extra-umami boost!

Spinach Artichoke Rana Pasta

Creamy, cheesy, and packed with veggie goodness, this one-pot wonder is a weeknight hero that tastes like it took way more effort than it actually did.

Ingredients

• 12 oz Rana cheese tortellini (or similar stuffed pasta)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 (14 oz) can artichoke hearts, drained and chopped
• 4 cups fresh baby spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions

1. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
3. Add artichoke hearts and cook for 2 minutes, stirring occasionally.
4. Stir in spinach and cook just until wilted, about 1 minute.
5. Pour in heavy cream, Parmesan, salt, black pepper, and red pepper flakes (if using). Simmer for 3 minutes until slightly thickened.
6. Add cooked pasta and toss to coat, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.

The magic here? The artichokes add a tangy bite that cuts through the rich cream sauce, while the spinach keeps everything fresh. It’s like spinach-artichoke dip decided to become dinner!

Tip: For extra decadence, top with shredded mozzarella and broil for 2 minutes until bubbly.

Tomato Basil Rana Pasta

This creamy, herby pasta comes together in under 30 minutes, making it a weeknight hero with restaurant-quality flair.

Ingredients:

• 12 oz Rana cheese-filled tortellini (or similar fresh pasta)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté 30 seconds until fragrant.
3. Stir in diced tomatoes (with juices), heavy cream, salt, and black pepper. Simmer 5 minutes, stirring occasionally.
4. Add cooked pasta to skillet, tossing to coat. If needed, loosen sauce with reserved pasta water 1 tbsp at a time.
5. Remove from heat. Stir in basil and Parmesan cheese until melted.

The magic here? The creamy tomato sauce clings to every nook of the cheese-filled pasta for bursts of richness in every bite.

Tip: Swap tortellini for ravioli or gnocchi—any stuffed pasta works beautifully!

Garlic Butter Scallop Rana Pasta

This decadent pasta dish combines plump scallops, rich garlic butter, and tender Rana pasta for a restaurant-worthy meal that comes together in under 30 minutes.

Ingredients:

• 8 oz Rana fettuccine (or similar fresh pasta)
• 12 oz fresh sea scallops, patted dry
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Bring a large pot of salted water to boil. Cook Rana pasta according to package directions (about 3-4 minutes for fresh). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, season scallops with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high. Sear scallops 2 minutes per side until golden. Transfer to a plate.
3. Reduce heat to medium. Add remaining 2 tbsp butter, garlic, and 1/4 tsp red pepper flakes. Cook 30 seconds until fragrant. Pour in 1/2 cup white wine, scraping up browned bits. Simmer 2 minutes.
4. Add cooked pasta, 1/4 cup reserved pasta water, and 1 tbsp lemon juice to skillet. Toss 1 minute until glossy. Stir in scallops and 1/4 cup parsley. Add more pasta water if needed.

The magic here? The scallops get a perfect sear before joining the pasta, keeping them tender while the garlic butter sauce clings to every strand.

Tip: For extra richness, finish with a pat of cold butter off-heat and swirl until melted.

Pumpkin Sage Rana Pasta

This creamy, autumnal pasta dish balances sweet pumpkin with earthy sage for a cozy weeknight dinner that feels effortlessly elegant.

Ingredients:

• 12 oz Rana fettuccine (or similar fresh pasta)
• 1 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 8 fresh sage leaves, thinly sliced
• 2 garlic cloves, minced
• 1 cup canned pumpkin puree (not pie filling)
• 1/2 cup heavy cream
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1/2 cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Cook pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil and 1 tbsp butter in a large skillet over medium. Add sage and fry 1 minute until crisp. Transfer sage to a paper towel, leaving oil in pan.
3. Add remaining 2 tbsp butter and garlic to skillet. Cook 30 seconds until fragrant. Stir in pumpkin puree, cream, salt, pepper, and nutmeg. Simmer 3 minutes until slightly thickened.
4. Add drained pasta to skillet with Parmesan and 1/4 cup reserved pasta water. Toss 2 minutes, adding more water if needed to create a silky sauce.
5. Top with fried sage and extra Parmesan. Serve immediately.

The magic here? Crispy sage adds texture while the pumpkin sauce clings perfectly to fresh pasta ribbons without feeling heavy.

Tip: For extra richness, swap 1/4 cup pasta water with white wine when building the sauce.

Carbonara Style Rana Pasta

This creamy, indulgent pasta dish is a quick weeknight winner—packed with rich flavor and ready in under 30 minutes.

Ingredients:

• 1 (12 oz) package Rana fettuccine pasta
• 4 slices thick-cut bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 clove garlic, minced
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, cook bacon in a large skillet over medium heat for 5–6 minutes until crispy. Add garlic and cook for 30 seconds until fragrant. Remove from heat.
3. In a bowl, whisk eggs, Parmesan, black pepper, and salt until smooth.
4. Working quickly, toss hot pasta with bacon mixture. Pour egg mixture over pasta, stirring constantly. Add reserved pasta water 1 tbsp at a time until creamy (about 3–4 tbsp).
5. Garnish with parsley and extra Parmesan.

The magic here? The eggs create a velvety sauce without heavy cream—just silky, bacon-kissed perfection.

Tip: For extra richness, swap bacon for pancetta and finish with a sprinkle of red pepper flakes.

Jalapeño Popper Rana Pasta

This creamy, spicy pasta combines the addictive flavors of jalapeño poppers with tender Rana ravioli for a weeknight dinner that feels indulgent yet effortless.

Ingredients:

• 1 (20 oz) package Rana cheese-filled ravioli
• 4 slices bacon, chopped
• 2 jalapeños, seeded and finely diced (keep seeds for extra heat)
• 4 oz cream cheese, softened
• 1/2 cup heavy cream
• 1/2 cup shredded sharp cheddar
• 1/4 cup grated Parmesan
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 tbsp chopped fresh chives (for garnish)

Instructions:

1. Cook ravioli according to package directions. Drain, reserving 1/2 cup pasta water.
2. Meanwhile, cook bacon in a large skillet over medium heat until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp grease in the pan.
3. Add jalapeños to the skillet and sauté for 2 minutes until softened. Reduce heat to low and stir in cream cheese, heavy cream, cheddar, Parmesan, garlic powder, smoked paprika, and salt until melted and smooth (about 3 minutes).
4. Toss cooked ravioli with the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen. Stir in half the bacon.
5. Garnish with remaining bacon and chives. Serve immediately.

The magic here? The crispy bacon and fresh jalapeños cut through the rich, cheesy sauce, mimicking that perfect popper bite in every forkful.

Tip: For extra crunch, sprinkle with panko breadcrumbs toasted in butter.

Chicken Alfredo Rana Pasta Bake

This cozy pasta bake combines tender chicken, rich Alfredo sauce, and Rana pasta for a comforting dish that’s perfect for weeknights or feeding a crowd.

Ingredients:

• 12 oz Rana fettuccine pasta
• 2 cups cooked shredded chicken
• 1 (15 oz) jar Alfredo sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Cook Rana pasta according to package directions until al dente, then drain and toss with 1 tbsp olive oil.
2. In a large bowl, mix cooked pasta, shredded chicken, Alfredo sauce, 1 tsp garlic powder, and 1/2 tsp black pepper until fully combined.
3. Transfer mixture to a greased 9×13-inch baking dish. Top evenly with 1 cup mozzarella and 1/2 cup Parmesan.
4. Bake for 20-25 minutes until cheese is bubbly and golden. Let rest 5 minutes, then garnish with 1/4 cup fresh parsley.

The crispy cheese topping contrasts beautifully with the creamy Alfredo-coated pasta, making every bite irresistible.

Tip: For extra flavor, stir in 1/2 cup sautéed mushrooms or spinach with the chicken!

Mediterranean Olive and Feta Rana Pasta

This vibrant pasta dish is a flavor-packed weeknight hero, combining briny olives, creamy feta, and bright lemon for a taste of the Mediterranean in every bite.

Ingredients:

• 12 oz Rana fettuccine (or similar short pasta)
• 3 tbsp extra-virgin olive oil, divided
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 cup pitted Kalamata olives, halved
• 1/2 cup crumbled feta cheese, plus extra for garnish
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup chopped fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; sauté 1 minute until fragrant (don’t let garlic brown).
3. Add olives and cook 2 minutes to warm through. Stir in cooked pasta, remaining 1 tbsp olive oil, feta, lemon juice, parsley, salt, and black pepper. Toss to combine, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
4. Serve immediately, topped with extra feta and a drizzle of olive oil.

The magic here is in the balance—salty feta and olives play off the zingy lemon, while the starchy pasta water creates a silky, clingy sauce without cream.

Tip: For extra depth, add 1 tsp grated lemon zest with the garlic.

Conclusion

With 18 irresistibly creamy Rana pasta recipes, there’s something here for every craving! Whether you’re cooking for a crowd or a cozy night in, these dishes are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these delicious meals too. Happy cooking!