8 Different Ways To Use All That Pasta You Have In Your Pantry

Pasta lovers, rejoice! There are so many tasty ways to enjoy this pantry staple.

1. Rosé Wine Sauce With Penne

INGREDIENTS

1 pound Kroger® Penne Rigate Pasta

4 tablespoons unsalted butter

4 cloves garlic, minced

5 tablespoons tomato paste

5 tablespoons Simple Truth™ Rosé Wine

1¾ cups heavy cream

1½ teaspoons kosher salt

DIRECTIONS

In a pot filled with heavily salted boiling water, cook Kroger® Penne Rigate Pasta according to package instructions. Reserve 1 cup of pasta water, then drain pasta.

In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute, until fragrant. Add tomato paste and cook for about 3 minutes, or until slightly darkened. Add Simple Truth™ Rosé Wine and bring to a simmer until reduced, about 3 more minutes. Stir in heavy cream and kosher salt. Bring to a simmer again. Once sauce is slightly thickened, add in cooked penne and toss to coat well. If sauce begins to get too thick, thin with a splash or two of the reserved pasta water. Taste for seasoning and add more salt if necessary before serving.

2. Spinach Ricotta Stuffed Shells

INGREDIENTS

1 pound jumbo pasta shells

16 ounces frozen spinach, thawed and excess water squeezed out

1 15-ounce Kroger® Whole Milk Ricotta Cheese Tub

½ cup Kroger® Shredded Parmesan Cheese

1 large egg

1½ teaspoons kosher salt

½ teaspoon ground pepper

1 jar Kroger® Marinara Pasta Sauce

2 cups shredded mozzarella

DIRECTIONS

Preheat oven to 375ºF.

In a pot filled with heavily salted boiling water, cook jumbo pasta shells according to package instructions. Carefully drain shells.

In a bowl, stir together spinach, Kroger® Whole Milk Ricotta Cheese, Kroger® Shredded Parmesan Cheese, egg, salt, and pepper.

In a 9x13-inch baking dish, spread a layer of Kroger® Marinara Pasta Sauce. Arrange the pasta shells in the baking dish. Fill each shell with the spinach ricotta mixture. Cover with more marinara. Top with shredded mozzarella.

Cover dish with foil and bake for 25 minutes. Uncover and bake for another 10–15 minutes, until cheese is golden brown and sauce is bubbling. Let rest for 10 minutes before serving.

3. Shrimp and Pea Orzo

INGREDIENTS

2½ cups chicken broth

1 cup orzo

2 tablespoons unsalted butter

1 10-ounce bag Kroger® Wild Caught Raw Shrimp Tail-Off Peeled & Deveined, defrosted

1 12-ounce bag Kroger® Traditional Favorites Green Peas

1½ teaspoons kosher salt

Juice from half a lemon

½ cup grated Parmesan cheese

1 tablespoon minced parsley

DIRECTIONS

Pour chicken broth into a saucepan and bring to a boil over high heat. Add orzo, lower heat to a simmer, and cook partially covered until pasta is tender and most of the broth has been absorbed, about 10 minutes. Set orzo and any remaining liquid aside.

In the same pan over medium heat, melt butter. Add Kroger® Wild Caught Raw Shrimp Tail-Off Peeled & Deveined and Kroger® Traditional Favorites Green Peas. Sauté until shrimp and peas are cooked through, about 3–4 minutes. Stir in kosher salt, lemon juice, cooked orzo, and grated Parmesan cheese. Right before serving, garnish with minced parsley.

4. Olive and Bread Crumb Spaghetti

INGREDIENTS

1 pound Kroger® Spaghetti Pasta

¼ cup olive oil, divided

¼ cup Private Selection™ Traditional Panko Bread Crumbs

1 jar Private Selection™ Feta Stuffed Green Olives

2 cloves garlic, minced

¼ cup roughly chopped parsley

1½ teaspoons kosher salt

½ teaspoon ground pepper

Juice of half a lemon

DIRECTIONS

In a pot filled with heavily salted boiling water, cook Kroger® Spaghetti Pasta according to package instructions. Reserve 1 cup of pasta water, then drain pasta.

Heat 1 tablespoon olive oil in a large pan over medium heat. Add Private Selection™ Traditional Panko Bread Crumbs and cook until crumbs are lightly toasted and golden brown, stirring occasionally, approximately 3–4 minutes. Set bread crumbs aside.

Roughly chop Private Selection™ Feta Stuffed Green Olives, then add to the skillet with 3 more tablespoons olive oil. Cook olives for 3 minutes, then add garlic and let sizzle for 1 minute. Add cooked spaghetti, parsley, kosher salt, ground pepper, lemon juice, and a splash or two of reserved pasta water. Cook, tossing continuously, until everything is combined and the spaghetti is well coated with the olive sauce.

Sprinkle spaghetti with toasted bread crumbs before serving.

5. Bow Tie Lemon Alfredo

INGREDIENTS

1 pound bow tie pasta

4 tablespoons Kroger® Unsalted Butter

¾ cup Kroger® Heavy Whipping Cream

Zest and juice of 1 lemon

1½ teaspoons kosher salt

¾ cup grated Parmesan cheese, plus more for serving

DIRECTIONS

In a pot filled with heavily salted boiling water, cook bow tie pasta according to package instructions. Reserve 1 cup of pasta water, then drain pasta.

In a large skillet or saucepan over medium heat, melt Kroger® Unsalted Butter. Add Kroger® Heavy Whipping Cream, lemon zest and juice, and kosher salt. Stir and bring to a very light simmer, then whisk in the Parmesan cheese. Add cooked bow ties and a ¼ cup of pasta water. Increase the heat to medium high and cook, tossing continuously, until sauce is thickened and coats pasta. If the sauce is too thick, add more pasta water to loosen. Serve with more grated Parmesan.

6. Pesto Pasta Salad

INGREDIENTS

1 pound Kroger® Salad Rotini Pasta

2 cups diced fresh mozzarella

2 cups halved cherry or grape tomatoes

1 10-ounce jar Private Selection™ Basil Pesto

Grated Parmesan cheese, for serving

DIRECTIONS

In a pot filled with heavily salted boiling water, cook Kroger® Salad Rotini Pasta according to package instructions. Drain pasta.

Toss pasta with fresh mozzarella, tomatoes, and Private Selection™ Basil Pesto. Serve with a grating of Parmesan cheese.

7. Spicy Sausage and Kale Orecchiette

INGREDIENTS

1 pound orecchiette pasta

1 pound Kroger® Hot Italian Sausage, removed from casings

2 cups chopped kale leaves

1 teaspoon kosher salt

1 cup Kroger® Whole Milk Ricotta Cheese

DIRECTIONS

In a pot filled with heavily salted boiling water, cook orecchiette pasta according to package instructions. Drain pasta.

Heat a large skillet over medium heat. Add Kroger® Hot Italian Sausage and cook, breaking up with a spoon, until cooked through and starting to get crispy, or 7–8 minutes. Add kale and kosher salt and cook for another 3 minutes, or until kale has wilted down. Add a drizzle of olive oil if things are looking dry.

Mix in orecchiette pasta and taste for seasoning. Add more salt if necessary. Serve with pasta topped with dollops of Kroger® Whole Milk Ricotta Cheese.

8. Mushroom and Brown Butter Sage Linguine

INGREDIENTS

1 pound Private Selection™ Bronze Cut Italian Linguine Pasta

8 tablespoons Kroger® Unsalted Butter, divided

8 ounces baby bella mushrooms, sliced

1 teaspoon kosher salt, plus more to season mushrooms

Handful of fresh sage leaves

Freshly grated Parmesan cheese

DIRECTIONS

In a pot filled with heavily salted boiling water, cook Private Selection™ Bronze Cut Italian Linguine Pasta according to package instructions. Drain pasta and place in a serving bowl.

In a large skillet, melt 2 tablespoons Kroger® Unsalted Butter over medium heat. Add mushrooms and stir to coat in butter. Brown mushrooms by letting them sear in a single layer, then tossing occasionally. Season mushrooms with kosher salt. Once mushrooms are browned, remove from pan and set aside.

Add the rest of the butter to the pan. Brown butter by letting butter melt along with a teaspoon of kosher salt, stirring occasionally. Once butter starts to foam, be sure to stir constantly. Butter will quickly start to darken and smell nutty. Once butter begins to brown slightly, add sage leaves and continue to stir. Let sage cook for about a minute to get crispy and to let butter fully brown (without burning). Quickly pour browned butter and sage over the linguine and toss well.

Serve linguine topped with the crispy mushrooms and freshly grated Parmesan cheese.

Recipes by Talia Goldstein / Illustrations by Daniel Blaushild © BuzzFeed

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