20 Romantic Date Night Pasta Recipes Delightful

There’s something undeniably romantic about sharing a plate of pasta with someone special. Whether you’re planning a cozy night in or looking to impress your date with your culinary skills, our roundup of 20 Romantic Date Night Pasta Recipes has got you covered. From creamy fettuccine to spicy arrabbiata, these dishes are sure to set the mood. So, grab your apron, and let’s turn dinner into an unforgettable experience!

Creamy Garlic Parmesan Pasta

This Creamy Garlic Parmesan Pasta is a dreamy, indulgent dish that comes together in just 20 minutes, perfect for those nights when you crave something luxurious without the fuss.

Ingredients

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

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
3. Pour in the heavy cream, and bring to a gentle simmer. Let it cook for 2 minutes, stirring occasionally.
4. Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes if using. Continue to cook for another 2 minutes until the sauce thickens slightly.
5. Add the cooked fettuccine to the skillet, tossing to coat evenly in the sauce. Cook for an additional 1-2 minutes until the pasta is well coated and heated through.
6. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in its velvety sauce that clings to every strand of pasta, offering a perfect balance of garlicky sharpness and Parmesan richness.

Tip: For an extra layer of flavor, toast the garlic lightly in the butter until just golden before adding the cream.

Spicy Shrimp and Linguine

Spice up your pasta night with this Spicy Shrimp and Linguine, a dish that brings the heat and the flavor in every bite.

Ingredients

• 8 oz linguine
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup white wine
• 1/4 cup chicken broth
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add shrimp, season with salt and pepper, and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Pour in white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes.
5. Return shrimp to the skillet, add cooked linguine and parsley, tossing everything together until well combined and heated through.

The magic of this dish lies in the balance of spicy red pepper flakes with the freshness of parsley, creating a vibrant flavor profile that’s irresistibly delicious.

Tip: For an extra kick, add a pinch more red pepper flakes just before serving.

Mushroom and Truffle Oil Fettuccine

Indulge in the luxurious flavors of this Mushroom and Truffle Oil Fettuccine, a dish that transforms simple ingredients into a gourmet experience.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 1 lb mixed mushrooms (cremini, shiitake, and button), sliced
• 3 cloves garlic, minced
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp truffle oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the mushrooms and cook for 5-7 minutes, until they’re golden and have released their moisture.
3. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
4. Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, truffle oil, salt, and black pepper. Cook for 2-3 minutes, until the sauce has thickened slightly.
5. Add the cooked fettuccine to the skillet and toss to coat evenly with the sauce. Garnish with fresh parsley before serving.

The truffle oil elevates this dish with its earthy aroma, making it perfect for a special dinner that feels restaurant-quality.

Tip: For an extra layer of flavor, sprinkle a little more truffle oil on top just before serving.

Sun-Dried Tomato and Chicken Penne

This Sun-Dried Tomato and Chicken Penne is a vibrant, flavorful dish that brings a taste of the Mediterranean to your weeknight dinner table.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 lb chicken breast, cut into bite-sized pieces
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped
• 1/2 cup grated Parmesan cheese

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the chicken pieces and cook until no longer pink, about 5-7 minutes.
3. Add 3 cloves minced garlic, 1/2 cup chopped sun-dried tomatoes, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Stir well and cook for another 2 minutes until fragrant.
4. Add the cooked penne to the skillet, tossing everything together to combine. Cook for an additional 2 minutes to let the flavors meld.
5. Remove from heat and stir in 1/4 cup chopped fresh basil and 1/2 cup grated Parmesan cheese.

The sun-dried tomatoes add a sweet, tangy depth to this dish, while the fresh basil and Parmesan bring a bright, cheesy finish that’s irresistibly good.

Tip: For an extra creamy texture, stir in a splash of heavy cream or a dollop of cream cheese at the end.

Lobster and Crab Ravioli with Pink Sauce

Dive into the luxurious flavors of the sea with this Lobster and Crab Ravioli with Pink Sauce, a dish that’s as impressive to serve as it is delightful to eat.

Ingredients

• 1 package (12 oz) lobster and crab ravioli
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup tomato sauce
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions, about 4-5 minutes, then drain.
2. While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Pour in the heavy cream and tomato sauce, stirring to combine. Season with salt, black pepper, and crushed red pepper flakes. Simmer for 5 minutes until the sauce thickens slightly.
4. Add the cooked ravioli to the skillet, tossing gently to coat in the pink sauce. Sprinkle with Parmesan cheese and chopped parsley before serving.

The magic of this dish lies in the balance between the rich seafood filling and the subtly spicy, creamy pink sauce—elevating simple ravioli to a gourmet experience.

Tip: For an extra touch of luxury, garnish with a few pieces of lump crab meat or lobster tail before serving.

Roasted Garlic and Herb Spaghetti

Transform your spaghetti night with this Roasted Garlic and Herb Spaghetti, a dish that’s as fragrant as it is flavorful, perfect for those who love a garlicky punch with a herby finish.

Ingredients

• 1 head of garlic
• 1/4 cup olive oil
• 1 pound spaghetti
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. While the garlic roasts, cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
3. Squeeze the roasted garlic cloves into a large bowl, mash into a paste, then whisk in the remaining olive oil, salt, black pepper, and red pepper flakes.
4. Toss the hot spaghetti with the garlic mixture, adding reserved pasta water as needed to create a silky sauce. Stir in the parsley and basil.
5. Serve immediately, topped with grated Parmesan cheese.

The magic of this dish lies in the roasted garlic paste, which melds into the pasta for a deeply savory base that’s brightened by the fresh herbs.

Tip: For an extra layer of flavor, toast the spaghetti in a dry pan before boiling to give it a nutty depth.

Beef and Red Wine Rigatoni

This Beef and Red Wine Rigatoni is a hearty, flavorful dish that brings a touch of elegance to your weeknight dinner table, without any fuss.

Ingredients

• 1 lb rigatoni pasta
• 1 tbsp olive oil
• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup red wine
• 1 (28 oz) can crushed tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 cup chopped fresh parsley
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, about 5 minutes. Drain excess fat.
3. Add the diced onion to the skillet with the beef and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 minute more.
4. Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer until reduced by half, about 3 minutes.
5. Stir in the crushed tomatoes, salt, black pepper, and dried oregano. Bring to a simmer and cook for 10 minutes, stirring occasionally.
6. Add the cooked rigatoni to the skillet, tossing to coat the pasta evenly with the sauce. Cook for an additional 2 minutes to let the flavors meld.
7. Remove from heat and stir in the chopped parsley. Serve hot, sprinkled with grated Parmesan cheese.

The rich red wine sauce clings beautifully to the rigatoni, creating a dish that’s as satisfying to eat as it is impressive to serve.

Tip: For an extra depth of flavor, let the sauce simmer for an additional 5-10 minutes before adding the pasta.

Pesto and Pine Nut Tagliatelle

Dive into the vibrant flavors of Italy with this Pesto and Pine Nut Tagliatelle, a dish that’s as easy to make as it is impressive to serve.

Ingredients

• 8 oz tagliatelle pasta
• 1/2 cup fresh basil pesto
• 1/4 cup pine nuts, toasted
• 2 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente, about 8-10 minutes. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the pine nuts and toast for 2-3 minutes, stirring frequently, until golden and fragrant.
3. Reduce the heat to low. Add the cooked tagliatelle to the skillet with the pine nuts. Stir in the pesto, salt, and black pepper, tossing to coat the pasta evenly. If needed, add the reserved pasta water a little at a time to loosen the sauce.
4. Remove from heat and sprinkle with grated Parmesan cheese before serving.

The crunch of toasted pine nuts against the creamy pesto-coated pasta creates a delightful contrast that’s sure to become a new favorite.

Tip: For an extra burst of flavor, try adding a squeeze of fresh lemon juice just before serving.

Caramelized Onion and Goat Cheese Farfalle

This Caramelized Onion and Goat Cheese Farfalle is a creamy, dreamy pasta dish that brings a touch of elegance to your weeknight dinner table.

Ingredients

• 8 oz farfalle pasta
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz goat cheese, crumbled
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook the farfalle according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onions, sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for about 20 minutes until the onions are deeply golden and caramelized.
3. Reduce the heat to low. Add the goat cheese and heavy cream to the skillet, stirring until the cheese is melted and the sauce is smooth.
4. Add the cooked farfalle to the skillet, tossing to coat the pasta evenly with the sauce. Sprinkle with Parmesan cheese and fresh parsley before serving.

The magic of this dish lies in the contrast between the sweet, slow-cooked onions and the tangy goat cheese, creating a flavor profile that’s both rich and refreshing.

Tip: For an extra layer of flavor, toast the farfalle in the skillet for a minute before adding the sauce to give it a slight crispness.

Chorizo and Manchego Cheese Fusilli

Spice up your pasta night with this Chorizo and Manchego Cheese Fusilli, a dish that brings a smoky, cheesy delight to your table in no time.

Ingredients

• 8 oz fusilli pasta
• 1 tbsp olive oil
• 1/2 lb chorizo, sliced into thin rounds
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Manchego cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Add the fusilli and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add chorizo and cook for 3-4 minutes until slightly crispy. Remove with a slotted spoon and set aside.
3. In the same skillet, add onion and garlic, cooking until soft, about 3 minutes. Stir in smoked paprika, salt, and black pepper.
4. Return the chorizo to the skillet. Add the cooked fusilli and toss to combine. If the pasta seems dry, add reserved pasta water a little at a time.
5. Remove from heat and stir in Manchego cheese until melted and creamy. Garnish with fresh parsley before serving.

The magic of this dish lies in the smoky chorizo paired with the nutty Manchego, creating a depth of flavor that’s irresistibly comforting.

Tip: For an extra kick, add a pinch of crushed red pepper flakes with the paprika.

Black Truffle and Mushroom Pappardelle

Indulge in the luxurious flavors of this Black Truffle and Mushroom Pappardelle, a dish that transforms simple ingredients into a gourmet experience.

Ingredients

• 8 oz pappardelle pasta
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 2 cloves garlic, minced
• 8 oz mixed mushrooms (cremini, shiitake, and oyster), sliced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream
• 1 tbsp truffle oil
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add the mushrooms, salt, and black pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.
4. Reduce heat to low. Stir in the heavy cream and truffle oil, then add the cooked pappardelle. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
5. Remove from heat and stir in Parmesan cheese. Garnish with fresh parsley before serving.

The earthy mushrooms and rich truffle oil create a depth of flavor that’s perfectly balanced by the creamy sauce and al dente pasta.

Tip: For an extra truffle kick, shave fresh black truffle over the finished dish before serving.

Lemon Butter Scallop Linguine

Dive into the creamy, citrusy delight of Lemon Butter Scallop Linguine, a dish that brings the ocean’s freshness to your dinner table in under 30 minutes.

Ingredients

• 8 oz linguine
• 1 lb scallops, patted dry
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp chopped parsley for garnish

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Season scallops with salt and pepper. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add scallops and sear for 2 minutes per side until golden. Remove and set aside.
3. In the same skillet, melt butter with remaining olive oil. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
4. Pour in chicken broth and heavy cream, stirring to combine. Simmer for 2 minutes until slightly thickened.
5. Stir in lemon zest, lemon juice, and Parmesan cheese until the sauce is smooth.
6. Return scallops to the skillet, tossing to coat in the sauce. Add linguine, tossing until evenly coated. Garnish with parsley before serving.

The magic of this dish lies in the balance of rich butter and bright lemon, creating a sauce that clings perfectly to every strand of pasta and scallop.

Tip: For an extra touch of elegance, serve with a sprinkle of additional lemon zest and a side of crusty bread to soak up the sauce.

Roasted Butternut Squash and Sage Pasta

This Roasted Butternut Squash and Sage Pasta is a cozy, flavorful dish that brings a touch of elegance to your weeknight dinners.

Ingredients

• 1 small butternut squash, peeled and cubed (about 2 cups)
• 8 oz pasta of your choice
• 2 tbsp olive oil
• 1 tbsp fresh sage, chopped
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash with 1 tbsp olive oil, 1/2 tbsp sage, garlic, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. While the squash roasts, cook the pasta according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water.
3. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the roasted squash, remaining sage, and pasta. Toss gently, adding reserved pasta water as needed to create a light sauce.
4. Remove from heat and stir in Parmesan cheese until melted and evenly distributed.

The roasted squash adds a sweet, nutty depth to the pasta, while the sage offers a fragrant, earthy note that makes this dish stand out.

Tip: For an extra crispy texture, try frying the sage leaves in olive oil before adding them to the dish.

Smoked Salmon and Dill Capellini

Elevate your pasta night with this elegant yet effortless Smoked Salmon and Dill Capellini, a dish that marries the richness of smoked salmon with the freshness of dill in a light, creamy sauce.

Ingredients

• 8 oz capellini pasta
• 4 oz smoked salmon, thinly sliced
• 2 tbsp unsalted butter
• 1/2 cup heavy cream
• 1 tbsp fresh dill, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the capellini and cook according to package instructions until al dente, about 4 minutes. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the heavy cream, dill, salt, and black pepper, stirring to combine. Simmer for 2 minutes until slightly thickened.
3. Reduce heat to low. Add the cooked capellini to the skillet, tossing to coat evenly with the sauce. Gently fold in the smoked salmon and lemon juice, heating through for about 1 minute.
4. Remove from heat and sprinkle with grated Parmesan cheese before serving.

The magic of this dish lies in the balance of flavors—the smoky salmon paired with the bright dill and creamy sauce creates a symphony in every bite.

Tip: For an extra touch of elegance, garnish with additional dill sprigs and a sprinkle of lemon zest before serving.

Wild Mushroom and Thyme Tagliolini

Dive into the earthy flavors of this Wild Mushroom and Thyme Tagliolini, a dish that brings the forest to your table with every forkful.

Ingredients

• 8 oz tagliolini pasta
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 lb mixed wild mushrooms (such as chanterelles, morels, and shiitakes), cleaned and sliced
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook the tagliolini according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add the wild mushrooms, thyme, salt, and black pepper to the skillet. Cook, stirring occasionally, for 5-7 minutes until the mushrooms are tender and golden.
4. Add the cooked tagliolini to the skillet with the mushrooms. Toss to combine, adding reserved pasta water a little at a time to create a light sauce.
5. Remove from heat and stir in Parmesan cheese and parsley. Serve immediately.

The magic of this dish lies in the symphony of wild mushrooms, each bringing its unique texture and depth, perfectly complemented by the aromatic thyme and creamy Parmesan.

Tip: For an extra layer of flavor, drizzle with a bit of truffle oil before serving.

Bacon and Blue Cheese Tortellini

Indulge in the rich flavors of this Bacon and Blue Cheese Tortellini, a dish that combines creamy, tangy, and smoky notes for a truly decadent meal.

Ingredients

• 1 package (9 oz) cheese tortellini
• 4 slices bacon, chopped
• 1/2 cup heavy cream
• 1/4 cup crumbled blue cheese
• 1 tbsp unsalted butter
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Cook the tortellini according to package instructions. Drain and set aside.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the skillet.
3. Reduce heat to low. Add the heavy cream, blue cheese, butter, salt, and black pepper to the skillet. Stir until the cheese melts and the sauce is smooth, about 3 minutes.
4. Add the cooked tortellini and crispy bacon to the skillet. Toss gently to coat in the sauce.
5. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the bold contrast between the creamy blue cheese sauce and the crispy bacon, creating a symphony of textures and flavors in every bite.

Tip: For an extra layer of flavor, toast some walnuts and sprinkle them on top before serving.

Artichoke and Spinach Lasagna Rolls

These Artichoke and Spinach Lasagna Rolls are a delightful twist on traditional lasagna, offering individual servings packed with creamy, cheesy goodness.

Ingredients

• 12 lasagna noodles
• 1 (10 oz) package frozen spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 (15 oz) container ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain and lay flat on a sheet of parchment paper.
2. In a large bowl, mix spinach, artichoke hearts, ricotta, 1/2 cup mozzarella, Parmesan, egg, garlic, 1/2 tsp salt, and 1/4 tsp pepper until well combined.
3. Spread 1/4 cup of the spinach mixture evenly over each noodle. Roll up tightly and place seam side down in a greased baking dish.
4. Pour marinara sauce over the rolls and sprinkle with remaining 1/2 cup mozzarella. Cover with foil and bake for 25 minutes. Remove foil and bake for 5 more minutes until cheese is bubbly.

The combination of artichoke and spinach with three cheeses creates a rich, flavorful filling that’s perfectly balanced by the tangy marinara sauce.

Tip: For a crispier top, broil the rolls for the last 2-3 minutes of baking.

Clam and White Wine Spaghetti

There’s something undeniably luxurious about a plate of Clam and White Wine Spaghetti, where the briny sweetness of clams meets the aromatic depth of white wine in a dish that’s surprisingly simple to whip up at home.

Ingredients

• 8 ounces spaghetti
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 1 pound fresh clams, scrubbed
• 1/4 cup chopped fresh parsley
• 1 tablespoon unsalted butter
• Salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and 1/4 teaspoon red pepper flakes, sautéing until fragrant, about 1 minute.
3. Pour in 1/2 cup dry white wine, bringing to a simmer. Add clams, cover the skillet, and cook until clams open, about 5-7 minutes. Discard any clams that do not open.
4. Remove the lid and stir in the cooked spaghetti, 1/4 cup chopped fresh parsley, and 1 tablespoon unsalted butter. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Season with salt and freshly ground black pepper to taste.
5. Serve immediately, garnished with additional parsley if desired.

The magic of this dish lies in the way the white wine reduces to form a light yet flavorful sauce that clings perfectly to each strand of spaghetti, with the clams adding a burst of oceanic freshness.

Tip: For an extra layer of flavor, toast a slice of crusty bread rubbed with garlic to serve alongside your spaghetti.

Eggplant and Ricotta Cannelloni

Dive into the comforting layers of Eggplant and Ricotta Cannelloni, a dish that marries the creamy richness of ricotta with the earthy depth of eggplant, all wrapped in tender pasta.

Ingredients

• 2 large eggplants, sliced lengthwise into 1/4-inch thick strips
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 cups marinara sauce
• 8 cannelloni tubes
• 1/2 cup mozzarella cheese, shredded

Instructions

1. Preheat your oven to 375°F. Brush the eggplant slices with olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Roast for 20 minutes until soft and slightly golden.
2. In a bowl, mix ricotta, Parmesan, egg, garlic, remaining 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Spread 1 cup of marinara sauce at the bottom of a baking dish. Spoon the ricotta mixture into each cannelloni tube, then wrap with a slice of roasted eggplant. Place seam-side down in the dish.
4. Top with the remaining marinara sauce and sprinkle with mozzarella. Bake for 25 minutes until bubbly and golden.

The magic of this dish lies in the eggplant’s smoky sweetness, which perfectly balances the creamy ricotta filling, creating a harmony of flavors in every bite.

Tip: For an extra layer of flavor, try adding a pinch of nutmeg to the ricotta mixture.

Pepperoni and Mozzarella Stuffed Shells

Get ready to twist up your pasta night with these Pepperoni and Mozzarella Stuffed Shells, a cheesy, meaty delight that’s sure to become a family favorite.

Ingredients

• 20 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped pepperoni
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups marinara sauce

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside to cool slightly.
3. In a mixing bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, chopped pepperoni, egg, garlic powder, Italian seasoning, salt, and black pepper.
4. Spread 1 cup of marinara sauce at the bottom of the prepared baking dish.
5. Fill each pasta shell with the cheese and pepperoni mixture and place them seam side up in the dish.
6. Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining 1/2 cup mozzarella cheese.
7. Bake for 25 minutes, or until the cheese is bubbly and golden.

The pepperoni adds a spicy kick that pairs perfectly with the creamy, melted cheeses, making every bite a delightful surprise.

Tip: For an extra crispy top, broil the stuffed shells for the last 2-3 minutes of baking.

Conclusion

There you have it—20 romantic date night pasta recipes that are sure to delight! Whether you’re cooking for a special someone or just treating yourself, these dishes promise a deliciously memorable evening. We’d love to hear which recipes stole your heart. Share your favorites in the comments below and don’t forget to pin this article on Pinterest for your next culinary adventure. Happy cooking!