5 Easy Fall Pasta Dinners for Busy Families

As the weather begins to cool and family calendars fill up with school events, sports, and holiday planning, dinner can quickly become another item on an already busy schedule.

Fortunately, creating a comforting Italian meal doesn’t have to mean spending hours in the kitchen.

With fresh pasta in Phoenix from Pasta Rea, you can prepare restaurant-quality dinners that are simple enough for weeknights and special enough for family gatherings.

Here are five easy ideas to inspire your fall menu at home.

Large rigatoni with Sicillian sausage and broccoli florets1. Rigatoni with Italian Sausage and Roasted Vegetables

Roast seasonal vegetables until tender, brown your favorite Italian sausage, and toss everything together with fresh rigatoni and a light tomato sauce.

It’s hearty without feeling heavy and perfect for cooler evenings.

2. Ravioli with Brown Butter and Sage

Sometimes the simplest meals become family favorites.

A light brown butter sauce with fresh sage lets handcrafted ravioli shine while creating a meal that feels elegant without requiring much preparation.

3. Spaghetti with Housemade Marinara

Classic recipes never go out of style.

Fresh spaghetti paired with Pasta Rea’s housemade marinara, grated Parmesan, and warm bread creates an easy dinner everyone will enjoy.

4. Pappardelle with Roasted Chicken and Herbs

Wide ribbons of fresh pasta pair beautifully with roasted chicken, fresh rosemary, thyme, and a drizzle of olive oil.

It’s a comforting meal that’s equally at home on a busy Tuesday or a relaxed Sunday afternoon.

types of fresh pasta Phoenix5. Family Pasta Night

Some evenings don’t need a recipe.

Simply cook your favorite Pasta Rea pasta, warm your favorite sauce, add a fresh salad, and invite everyone to gather around the table.

Italian meals have always been about bringing people together, and those shared moments often become the memories families treasure most.

Restaurant-Quality Doesn’t Have to Be Complicated

Fresh pasta transforms everyday ingredients into something memorable.

Because it cooks quickly and delivers exceptional texture, you spend less time preparing dinner and more time enjoying it.

That’s the beauty of authentic Italian comfort food.

Simple ingredients.

Thoughtful preparation.

Meals meant to be shared.

Find Us at the Market

Visit Pasta Rea each week at:

• Uptown Farmers Market

• Old Town Scottsdale Farmers Market

See what’s fresh this week: https://pasta-rea.com/buy-fresh-pasta-in-phoenix/

Planning a larger gathering? Call 602-485-9924 to arrange pickup from our Phoenix kitchen.

Related Reading

• Where to Buy Fresh Pasta in Phoenix: From Pasta Rea’s Kitchen to your Plate

• Fresh Pasta in Phoenix: Bringing Restaurant-Quality Italian to Your Home Kitchen

• Back-to-School Comfort: Quick Italian Meals with Pasta Rea

Note: Product availability varies weekly. Some pasta shapes, sauces, and prepared meals are seasonal or available by special order. For the latest selection, check our weekly menu or call 602-485-9924.

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TRY THIS CHEESE CANNELLONI RECIPE FOR A DELICIOUS MEATLESS MEAL

We receive a lot of requests for meatless meals. We think you’ll enjoy Chef’s Cheese Cannelloni recipe. Serve with a Caesar salad or mixed greens and you have a delicious meatless meal.

Cheese Cannelloni
Serves 4-6
3 each PASTA REA Spinach Lasagna Sheets – 6.5” x 8.5”
3 each PASTA REA Egg Lasagna Sheets – 6.5” x 8.5”
2.25 lb. PASTA REA Ravioli Cheese mixture
24 oz. PASTA REA Vodka Sauce
6 oz. Mozzarella Cheese
8 oz. Grated Romano Cheese
1 oz. PASTA REA Basil Pesto

1. Heat oven to 325 degrees.
2. Lay out pasta sheets one at a time on a flat surface with the shorter side facing you.
3. Fill a pastry bag with PASTA REA Ravioli Cheese mixture. Do not use a pastry tip.
4. Pipe in about 3 oz. of Cheese mixture in an even line from one side to the other.
5. Roll pasta over the cheese to form a cigar shape tube then cut. You should end up with 2 each 6.5” tubes per pasta sheet.
6. Repeat this process using both spinach and egg pasta sheets resulting in 6 each spinach and 6 each Egg cannelloni 6.5” long and about 1.5” thick.
7. In a 9 x 9 baking dish ladle 6 oz. of PASTA REA Vodka sauce.
8. Place 3 spinach and 3 egg cannelloni on top of sauce alternating colors.
9. Top cannelloni with 6 ounces of PASTA REA Vodka Sauce.
10. Top sauced cannelloni with 2 ounces of mozzarella, 2 ounces of Romano cheese
11. Repeat process.
12. Cover with plastic wrap then foil.
13. Bake in 325 degree oven for 35 to 40 minutes until sauce bubbles on the side.
14. Remove wrap and foil and bake to melt top layer of cheese, about 5 minutes.
15. Remove from oven and allow to cool for 5 minutes.
16. Cut into 4 or 6 portions. Place a portion on each plate and garnish with Romano Cheese and a drizzle of PASTA REA Basil pesto.

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Crisp Brussels Sprout & Mushroom Gemelli

Enjoy this delicious meatless pasta recipe utilizing fresh Pasta Rea gemelli. (derived from the Italian word for “twins”) Other small pasta shapes such as cavatappi may be substituted for gemelli.  Be sure to not over-cook the fresh pasta!

Crisp Brussels Sprout & Cremini Mushroom Gemelli  

Serves 2

12 each Brussels sprouts

2.5 tablespoons EVOO

1 tsp Sea Salt

1 tsp Cracked Pepper

6 oz. Cremini Mushroom

2 tsp Garlic

4 ounces white wine

8 oz PASTA REA ALFREDO SAUCE

1 ounce whole butter

½ Lemon, juice only

8 ounces PASTA REA Gemelli pasta

2 ounces Romano cheese

2 tablespoons chives

  1. Pre heat oven to 325 degrees.
  2. Remove the outer thick leaves of the Brussels sprout and discard. Remove the next layer of leaves until the hard center of the Brussels sprout remains, reserve core.
  3. In a small bowl toss the tender outer leaves with ½ tsp EVOO a pinch of sea salt and a pinch of pepper, reserve the remaining salt and pepper for later use.
  4. Place seasoned leaves on an oiled pan and place in oven. Roast until golden brown, about 5 – 7 minutes. Remove from oven and hold to the side.
  5. With a sharp knife thinly shave the cores of the Brussels sprouts, hold to the side.
  6. In a large sauté pan heat the remainder of the EVOO, add the cleaned mushrooms, garlic and shaved Brussels sprouts. Sauté until tender. Deglaze with white wine and simmer to reduce by half.
  7. Add PASTA REA Alfredo, butter and lemon juice, simmer on low.
  8. Cook pasta in boiling, salted water until al dente, drain well.
  9. Add pasta to sauté pan with sauce, ½ of Romano cheese and chive. Toss well.
  10. Divide finished pasta evenly on two plates, top with remaining cheese and roasted Brussels sprout leaves
Gemelli Pasta with Crisp Brussels Sprout & Mushrooms

Gemelli Pasta with Crisp Brussels Sprout & Cremini Mushrooms

 

 

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