18 Must-Make Christmas Pasta Sides

Dreading the same old sides? These 18 must-make Christmas pasta recipes are cozy, crowd-pleasing, and perfect for your holiday table. From creamy carbonara to sage brown butter, each dish brings festive comfort. Dive in to find your new favorite tradition!

Creamy Garlic Butter Shrimp Pasta

Finally, a dish that feels both indulgent and weeknight-easy: my go-to creamy garlic butter shrimp pasta. It’s the kind of meal that makes you feel like a superstar chef but comes together in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Pasta

• 8 oz fettuccine or linguine
• Salt (for pasta water)

For the Shrimp

• 1 lb large shrimp, peeled and deveined
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

For the Sauce

• 3 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining. Tip: Salting the water generously is key—it seasons the pasta from within.
2. While the pasta cooks, pat the shrimp dry with paper towels. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. Toss to coat evenly.
3. In a large skillet, melt 1 tbsp butter over medium-high heat. Add the shrimp in a single layer and cook without stirring for 2 minutes, until golden. Flip and cook 1-2 more minutes until pink and opaque. Transfer shrimp to a plate. Tip: Don’t overcook shrimp—they turn rubbery. They’re done when they curl into a loose 'C' shape.
4. Reduce heat to medium. Add the remaining 2 tbsp butter, minced garlic, and red pepper flakes (if using). Cook, stirring constantly, until fragrant, about 30 seconds.
5. Pour in the chicken broth and heavy cream. Bring to a gentle simmer, then whisk in the Parmesan cheese until smooth. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Tip: If the sauce seems too thick, stir in reserved pasta water 1 tablespoon at a time until you reach the desired consistency.
6. Add the cooked pasta and shrimp back to the skillet. Toss well to coat everything in the sauce. Taste and adjust seasoning with salt and pepper if needed.
7. Serve immediately, garnished with fresh parsley.

Just serve it with a crisp side salad and a glass of white wine—your dinner guests will be asking for the recipe before the last bite.

Roasted Butternut Squash and Sage Pasta

A cozy bowl of roasted butternut squash pasta is my go-to when I need comfort food that feels a little fancy but is actually super easy. I love how the sweetness of the squash pairs with the earthy sage and creamy sauce—it's like autumn on a plate.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the roasted squash

• 1 medium butternut squash (about 2 lbs)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 10 fresh sage leaves

For the pasta and sauce

• 12 oz pasta (penne or rigatoni)
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup reserved pasta water

For garnish

• Extra Parmesan cheese
• Fried sage leaves (optional)

Instructions

1. Preheat oven to 400°F.
2. Peel the butternut squash with a vegetable peeler, then cut off the stem and base. Halve the squash lengthwise and scoop out seeds. Dice into 1-inch cubes. Tip: Keeping cubes uniform ensures even roasting.
3. On a large baking sheet, toss the squash cubes with olive oil, salt, pepper, and fresh sage leaves. Spread in a single layer—don't overcrowd or they'll steam instead of caramelize.
4. Roast for 25-30 minutes, flipping halfway, until tender and golden brown around edges. The sage leaves will become crispy; set a few aside for garnish if desired.
5. While squash roasts, bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup pasta water—it's liquid gold for the sauce.
6. In a large skillet, melt butter over medium heat. Add minced garlic and cook 1 minute until fragrant, stirring constantly to avoid burning.
7. Pour in heavy cream, bring to a gentle simmer, then reduce heat to low. Whisk in Parmesan cheese until smooth and creamy.
8. Add drained pasta to the skillet and toss to coat. If the sauce is too thick, splash in reserved pasta water a tablespoon at a time until silky. Tip: Pasta water helps bind the sauce.
9. Gently fold in the roasted squash (discard any large sage leaves from roasting). Serve immediately, topped with extra Parmesan and crispy fried sage leaves if you saved them.

Biting into this pasta, you get the creamy sauce, the sweet roasted squash, and the crispy sage—it's a textural dream. I like to top it with extra Parmesan and a pinch of red pepper flakes for a little kick.

Truffle Mushroom Alfredo Pasta

Zipping up my favorite comfort food, this Truffle Mushroom Alfredo takes creamy pasta to a whole new level. It's one of those dishes that feels fancy but comes together in under 30 minutes—perfect for a weeknight treat.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Pasta

• 12 oz fettuccine
• 1 tbsp salt (for pasta water)

For the Mushroom Mixture

• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves

For the Alfredo Sauce

• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp truffle oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until golden brown, about 5-7 minutes. (Tip: Don't overcrowd the pan; cook in batches if needed for better browning.)
3. Add garlic and thyme to the mushrooms; cook for 1 minute until fragrant.
4. Reduce heat to low and pour in heavy cream. Stir in Parmesan cheese until melted and smooth. (Tip: Use freshly grated Parmesan for best melting and flavor.)
5. Add truffle oil, salt, and pepper. Stir to combine. If sauce is too thick, add reserved pasta water a little at a time until desired consistency.
6. Add drained pasta to the skillet and toss to coat evenly. Serve immediately, garnished with extra Parmesan and fresh thyme if desired. (Tip: Truffle oil is potent; start with less and adjust to taste.)

Creamy, earthy, and utterly indulgent, this pasta is a date-night winner or a solo treat when you need some luxury. Pair it with a crisp green salad and a glass of Chardonnay for the full experience.

Spinach and Ricotta Stuffed Shells

When the weather turns chilly, I find myself craving something warm and cheesy—like these Spinach and Ricotta Stuffed Shells. They remind me of my grandmother's Sunday dinners, but with a lighter, veggie-packed twist. This dish is perfect for a cozy weeknight meal or to impress guests without breaking a sweat.

Serving: 6 | Prep Time: 25 minutes | Cooking Time: 35 minutes

Ingredients

For the Pasta

• 12 oz jumbo shells

For the Filling

• 1 tbsp olive oil
• 3 cloves garlic, minced
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 15 oz whole-milk ricotta cheese
• 1 cup shredded mozzarella cheese (divided)
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp ground nutmeg

For the Sauce and Assembly

• 2 cups marinara sauce (homemade or store-bought)
• 1/2 cup shredded mozzarella cheese (from the 1 cup above)
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo shells according to package directions until al dente (about 9-10 minutes). I usually set a timer for 8 minutes and test one—you want them pliable but not mushy. Drain, rinse with cool water, and set aside.
2. While the shells cook, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Then add the squeezed-dry spinach and cook for 2-3 minutes, stirring, to remove excess moisture. Let cool slightly.
3. In a large bowl, combine the ricotta, 1 cup of the shredded mozzarella (reserve the other 1/2 cup for topping), Parmesan, egg, salt, pepper, nutmeg, and the cooked spinach-garlic mixture. Stir until fully incorporated. Pro tip: Use a piping bag (or a zip-top bag with a corner snipped) to fill the shells—it’s way less messy!
4. Spread 1 cup of the marinara sauce evenly over the bottom of a 9×13-inch baking dish. Carefully stuff each cooked shell with about 2 tablespoons of the ricotta mixture (a heaping spoonful works too) and place them open-side up in the dish, nestled snugly together.
5. Pour the remaining 1 cup of marinara over the stuffed shells, spreading gently to cover. Sprinkle the reserved 1/2 cup mozzarella on top. Cover the dish tightly with aluminum foil.
6. Bake for 25 minutes covered, then remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden. Let rest for 5 minutes before serving. Garnish with fresh basil if desired.

Zesty marinara and creamy ricotta make every bite irresistible. The shells are perfectly al dente, the filling is rich yet light from the spinach, and the melted cheese on top adds that craveable pull. I love serving these with a side salad and crusty bread to soak up any extra sauce.

Lemon Herb Grilled Chicken Pasta

My favorite summer meal has to be this Lemon Herb Grilled Chicken Pasta. The bright citrus flavor from the lemon marinade pairs perfectly with tender grilled chicken and al dente pasta. It's a dish that always gets rave reviews at my backyard barbecues.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

For the marinade

• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the chicken

• 1 pound boneless, skinless chicken breasts

For the pasta

• 8 ounces penne pasta

For the creamy lemon sauce

• 2 tablespoons butter
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon lemon zest (from 1 lemon)
• 2 tablespoons fresh parsley, chopped
• 1 cup reserved pasta water

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, basil, salt, and pepper to make the marinade.
2. Add chicken breasts to the marinade, turning to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
3. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1 cup of pasta water before draining.
4. Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and shake off excess. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes, then slice against the grain.
5. While chicken rests, make the sauce: In a large skillet over medium heat, melt butter. Add heavy cream and bring to a gentle simmer, stirring constantly. Whisk in Parmesan cheese until melted and smooth. Stir in lemon zest and pinch of salt. Remove from heat.
6. Add the drained pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water a little at a time until the sauce reaches your desired consistency (you may not need all of it).
7. Add sliced chicken and chopped parsley. Toss gently to combine. Taste and adjust seasoning if needed. Serve immediately, garnished with additional lemon zest or parsley if desired.

Finally, this pasta is wonderfully creamy without being heavy, and the grilled chicken adds a smoky char that brightens every bite. I love serving it with a side of roasted asparagus or a simple arugula salad. It's the perfect weeknight dinner that feels special!

Spicy Sausage and Broccoli Rabe Pasta

Venturing into the kitchen on a busy weeknight, this spicy sausage and broccoli rabe pasta is my go-to for a quick, satisfying dinner. The bitter greens and fiery sausage are a match made in heaven, and that garlicky oil ties it all together.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Pasta

• 12 oz pasta (orecchiette or penne)
• Salt (for pasta water)

For the Sauce

• 1 lb spicy Italian sausage, casings removed
• 1 lb broccoli rabe, trimmed and cut into 2-inch pieces
• 4 cloves garlic, thinly sliced
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 1/2 cup grated Pecorino Romano cheese

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente (about 8–10 minutes, or per package directions). Reserve 1 cup of pasta water before draining. Tip: That starchy pasta water is liquid gold—it helps the sauce cling to every bite.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the sausage, breaking it apart with a spoon, and cook until browned and cooked through, about 6–8 minutes.
3. Add the sliced garlic and red pepper flakes (if using) to the skillet. Cook for 1 minute until fragrant, stirring constantly so the garlic doesn't burn.
4. Add the broccoli rabe to the skillet. Cook, stirring occasionally, until wilted and tender, about 4–5 minutes. Season with salt and black pepper. Tip: Don't overcook the broccoli rabe—it should still have a slight bite for texture.
5. Add the drained pasta to the skillet along with 1/2 cup of the reserved pasta water. Toss everything together, adding more pasta water a splash at a time if needed to create a loose, saucy consistency. Tip: If the sauce seems dry, add a little more pasta water; the starch emulsifies with the oil.
6. Remove the skillet from the heat and stir in the grated Pecorino Romano cheese. Serve immediately.

Bold and bitter meets spicy and savory in this bowl of comfort. The crispy sausage bits and tender greens cling to every pasta shell, while the pecorino adds a salty punch. I love serving it with a side of crusty bread to soak up the garlicky oil.

Pesto Genovese with Cherry Tomatoes

Oh, this Pesto Genovese with Cherry Tomatoes is my go-to weeknight dinner that feels like a taste of summer in every bite. The vibrant green basil pesto, studded with sweet burst tomatoes, clings to al dente pasta for a dish that's both simple and spectacular.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the pesto

• 2 cups fresh basil leaves, packed
• 1/3 cup pine nuts
• 2 cloves garlic, peeled
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

For the pasta

• 1 pound spaghetti or linguine
• 1 tablespoon salt (for pasta water)
• 2 cups cherry tomatoes, halved
• 2 tablespoons reserved pasta water

Instructions

1. Toast the pine nuts in a dry skillet over medium heat, stirring constantly, until golden and fragrant, about 3 minutes. Let cool slightly.
2. In a food processor, combine the basil, toasted pine nuts, garlic, Parmesan, salt, and pepper. Pulse until coarsely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and thick. Scrape down sides as needed. Tip: Use good-quality extra-virgin olive oil for the best flavor.
4. Bring a large pot of water to a rolling boil. Add the salt and cook the pasta according to package directions until al dente, usually 8-10 minutes. Reserve 1/2 cup pasta water before draining.
5. While the pasta cooks, halve the cherry tomatoes and set aside.
6. Drain the pasta and return it to the pot. Add the pesto and toss well. If the pesto seems thick, add reserved pasta water 1 tablespoon at a time until the sauce coats the pasta nicely.
7. Gently fold in the cherry tomatoes. Tip: Add the tomatoes right before serving so they stay fresh and bright. Serve immediately with extra Parmesan on top.

Under the creamy pesto, the cherry tomatoes burst with sweetness, balancing the nutty, garlicky richness. For a twist, toss in some fresh mozzarella pearls or grilled chicken to make it a heartier meal.

Baked Mac and Cheese with Bacon

Ever since I discovered the magic of crispy bacon on top of creamy mac and cheese, I’ve never looked back. This baked version is my take on the ultimate comfort food—rich, cheesy, and with a golden, crunchy crust. Perfect for a cozy dinner or a holiday side dish.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the pasta

• 1 lb elbow macaroni
• Salt for pasta water

For the cheese sauce

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

For the topping

• 6 slices bacon
• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate, let cool, then crumble into small pieces. Set aside.
3. Bring a large pot of salted water to a boil. Cook the macaroni until al dente (about 1 minute less than package directions). I always reserve 1/2 cup of pasta water before draining—just in case your sauce needs thinning later. Drain and set aside.
4. In the same pot, melt 4 tbsp butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until it smells nutty and turns light golden. This roux is your flavor base.
5. Slowly pour in the milk while whisking continuously to avoid lumps. Add salt, pepper, and paprika. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes. Tip: if it gets too thick, stir in a splash of reserved pasta water.
6. Remove the pot from heat. Add the cheddar, mozzarella, and Parmesan cheese. Stir until completely melted and smooth. Taste and adjust seasoning if needed—I love a touch more pepper here.
7. Add the drained macaroni to the cheese sauce and stir until every piece is coated. Pour the mixture into the prepared baking dish, spreading it evenly.
8. In a small bowl, mix the panko breadcrumbs with melted butter until crumbly. Sprinkle the crumb mixture evenly over the mac and cheese, then top with the crumbled bacon.
9. Bake for 20–25 minutes, until the top is golden and the sauce is bubbling around the edges. Let it rest for 5 minutes before serving—this helps the sauce set slightly so it’s not too runny.

Finally, take a bite and enjoy the contrast of creamy, cheesy pasta and crunchy bacon topping. This dish is a crowd-pleaser that never lasts long. Serve it with a side salad or enjoy it on its own—it’s pure comfort in every spoonful.

Sun-Dried Tomato and Artichoke Pasta

A bright, creamy pasta that transports you to a Mediterranean terrace with every bite—this sun-dried tomato and artichoke number is my go-to when I need a quick, satisfying meal that feels special. I love how the tangy tomatoes and tender artichokes meld into a luscious sauce, and it's ready in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Pasta

• 12 oz (340g) penne or other short pasta
• 1 tbsp salt (for pasta water)

For the Sauce

• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup (about 60g) oil-packed sun-dried tomatoes, drained and chopped
• 1 can (14 oz / 400g) artichoke hearts, drained and quartered
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp salt

For Garnish

• 2 tbsp fresh basil, chopped
• 2 tbsp pine nuts, toasted (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant, stirring frequently.
3. Add the chopped sun-dried tomatoes and artichoke hearts to the skillet. Cook for 3–4 minutes, stirring occasionally, until the artichokes start to brown slightly.
4. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and stir in Parmesan cheese, red pepper flakes (if using), and salt. Stir until the cheese melts and the sauce thickens slightly, about 2–3 minutes. (Tip: If the sauce is too thick, splash in a little reserved pasta water until it reaches your desired consistency.)
5. Add the drained pasta to the skillet and toss thoroughly to coat with the sauce. If the sauce seems dry, add reserved pasta water a tablespoon at a time until creamy. (Tip: The pasta water's starch helps bind the sauce to the noodles.)
6. Serve immediately, topped with fresh basil and toasted pine nuts if desired. (Tip: For extra richness, sprinkle more Parmesan on top.)

Really, this pasta is weeknight magic—creamy without being heavy, with bursts of tangy tomato and tender artichoke in every forkful. I love serving it with a crisp green salad and a glass of Sauvignon Blanc. Leftovers (if any!) are just as delicious cold for lunch the next day.

Brown Butter Sage and Butternut Squash Pasta

Under the cozy glow of autumn, this Brown Butter Sage and Butternut Squash Pasta is my go-to comfort dish. I first made it after a trip to the pumpkin patch, where I grabbed way too many squashes and needed a quick, satisfying recipe. The nutty brown butter and crispy sage make this feel fancy, but it’s actually super simple—perfect for a busy weeknight.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Roasted Squash

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1/2-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Pasta

• 12 oz dried pasta (such as fettuccine or pappardelle)

For the Brown Butter Sauce

• 4 tablespoons unsalted butter
• 8-10 fresh sage leaves
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1/2 cup reserved pasta water
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 400°F. On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized. (Tip: Don't overcrowd the pan—use two sheets if needed for even browning.)
2. While the squash roasts, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
3. Meanwhile, in a large skillet over medium heat, melt the butter. Add the sage leaves and cook, swirling occasionally, until the butter turns golden brown with a nutty aroma and the sage is crispy—about 4-5 minutes. Watch closely to prevent burning. (Tip: The butter will foam; once the foam subsides and you see brown specks, it's done.) Remove the sage leaves to a paper towel and keep the brown butter in the skillet.
4. Add the roasted squash and 1/2 cup of reserved pasta water to the skillet with the brown butter. Stir to combine and mash about half the squash with a fork for a creamier texture.
5. Add the drained pasta to the skillet and toss well to coat. Sprinkle in the 1/4 cup Parmesan and toss again. If the sauce seems too thick, add more pasta water a tablespoon at a time until it reaches a silky consistency. Season with salt and pepper.
6. Serve the pasta in bowls, topped with the crispy sage leaves and extra Parmesan. (Tip: For added richness, drizzle with a little more brown butter.)

Velvety strands of pasta hug the sweet, caramelized squash, while the nutty brown butter and salty Parmesan create a deeply satisfying balance. The crispy sage leaves add a delicate crunch that makes every bite feel special. I love serving this with a side of arugula salad dressed in lemon vinaigrette—the peppery greens cut the richness beautifully.

Conclusion

Voila! From creamy fettuccine to zesty primavera, these 18 pasta sides are guaranteed to elevate your Christmas feast. Try one (or three!), then leave a comment with your favorite. Don’t forget to pin this roundup on Pinterest to save for later!