#pastaobsessed

Adding whiskey and bacon to a rich and creamy sauce makes every strand of pasta taste great. This Jack Daniel's Whiskey Bacon Pasta is a hearty and rich meal that's great for a cozy night in.

Ingredients: 8 oz pasta of your choice. 6 slices bacon, chopped. 1/4 cup Jack Daniel's whiskey. 1/2 cup heavy cream. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Cook chopped bacon in a pan until it gets crispy. Take the bacon out of the pan and set it aside. The bacon grease should still be in the pan. Add minced garlic to the same pan and cook it until it smells good. In go the Jack Daniel's whiskey. Let it cook for one minute to get rid of the alcohol. Turn the heat down to low and add the heavy cream slowly. For a few minutes, let the sauce cook down and get thick. Grate some Parmesan cheese into the sauce and stir it in until it melts and is smooth. Add pepper and salt to taste. Toss the cooked pasta in the pan with the sauce until it's all covered. Add the cooked bacon pieces and mix them in. Serve hot with chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in a comforting dish of jumbo pasta shells filled with a creamy mixture of ricotta cheese and nutritious spinach, baked to perfection with marinara sauce and gooey mozzarella cheese.

Ingredients: 1 box jumbo pasta shells. 2 cups ricotta cheese. 2 cups chopped spinach, cooked and drained. 1 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 egg. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 2 cups marinara sauce. 1 cup shredded mozzarella cheese.

Instructions: Preheat oven to 375F 190C. Cook jumbo pasta shells according to package instructions. Drain and set aside. In a large bowl, mix together ricotta cheese, chopped spinach, Parmesan cheese, minced garlic, egg, oregano, basil, salt, and pepper. Stuff each cooked pasta shell with the ricotta-spinach mixture and place them in a baking dish. Pour marinara sauce over the stuffed shells, covering them evenly. Sprinkle shredded mozzarella cheese on top. Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and slightly golden. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 35 minutes

This simple summer pasta dish is bursting with fresh flavors from ripe tomatoes and tender zucchini, tossed with al dente pasta and aromatic garlic. It's a quick and easy meal perfect for busy weeknights or lazy summer evenings.

Ingredients: 8 ounces pasta. 2 tablespoons olive oil. 3 cloves garlic, minced. 2 medium zucchini, diced. 2 cups cherry tomatoes, halved. Salt and pepper to taste. Fresh basil leaves, for garnish. Grated Parmesan cheese, for serving.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Save 1/2 cup of the pasta water, and then drain the pasta. Warm up the olive oil in a big pan over medium-low heat. Mix in the garlic and cook for one minute, until the garlic smells good. Toss the diced zucchini into the pan and cook for 5 to 6 minutes, until it's soft. After you add the cherry tomatoes to the pan, cook for another two to three minutes, until the tomatoes get soft. Add pepper and salt to taste. Put the cooked pasta and the pasta water you saved in the pan. Toss everything together until it's all well mixed and hot. Add fresh basil leaves and grated Parmesan cheese to the top of the pasta before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Enjoy the richness of this pasta dish that was cooked slowly. It's a tasty meal that will impress with its ground beef, creamy sauce, and gooey cheese.

Ingredients: 1 lb ground beef. 1 jar 24 oz marinara sauce. 1 cup beef broth. 1 cup heavy cream. 1 box 16 oz penne pasta. 2 cups shredded mozzarella cheese. 1 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: In a skillet, brown ground beef over medium heat until fully cooked. Drain excess fat. Transfer cooked beef to the slow cooker. Add marinara sauce, beef broth, heavy cream, penne pasta, mozzarella cheese, and Parmesan cheese to the slow cooker. Stir to combine. Cover and cook on low for 4-6 hours or until pasta is tender. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley.

Prep Time: 15 minutes

Cook Time: 240 minutes

Indulge in creamy mushroom chicken pasta, a dish that is comforting and full of flavor that is great any day of the week.

Ingredients: 2 chicken breasts, sliced. 250g mushrooms, sliced. 2 cloves garlic, minced. 1 tablespoon olive oil. 250ml heavy cream. 200g pasta of your choice. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. It will take about 5 to 6 minutes of cooking after adding the sliced chicken breasts until they are browned and fully cooked. Take it out of the pan and set it aside. If you need to, add a little more olive oil to the same pan. Add minced garlic and cook for about one minute, until it smells good. Put in the sliced mushrooms and cook for about 5 minutes, until they give off their water and get soft. Add the mushrooms and garlic back to the pan with the cooked chicken. Add the heavy cream and season with pepper and salt to taste. Give the sauce a good stir and let it cook for two to three minutes, until it gets a little thicker. When you add the cooked pasta to the pan, toss it around so that the creamy mushroom chicken sauce covers all of it. Add fresh parsley on top and serve hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

Lemon adds a zesty and refreshing twist to the classic fettuccine alfredo, creating a creamy and tangy pasta dish that is sure to impress.

Ingredients: 8 oz fettuccine pasta. 2 tbsp butter. 2 cloves garlic, minced. 1 cup heavy cream. 1 cup grated Parmesan cheese. Zest of 1 lemon. Juice of 1 lemon. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the fettuccine until it is al dente. Remove the water and set it aside. Melt the butter in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Add the heavy cream and bring it to a low boil. Grate in some Parmesan cheese and mix in the lemon zest and juice. Add pepper and salt to taste. Toss the cooked fettuccine in the pan with the sauce until it is well covered. Add two to three more minutes of cooking, until the sauce gets a little thicker and covers the pasta. Before serving, sprinkle with fresh parsley. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

This gnocchi in creamy pork sauce cooked in the slow cooker is a hearty and satisfying meal that's great for busy weeknights. A rich and creamy sauce goes well with the soft gnocchi and flavorful pork, making it a favorite among pasta lovers.

Ingredients: 1 lb ground pork. 1 small onion, diced. 2 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 24-ounce jar marinara sauce. 1 cup chicken broth. 1 cup heavy cream. 1 lb potato gnocchi. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. Fresh basil, chopped, for garnish.

Instructions: Cook ground pork in a skillet over medium-low heat until it turns brown and is no longer pink. Break it up as it cooks. Get rid of extra fat. Season the pan with salt, black pepper, dried basil, dried oregano, and diced onion. About 3 to 4 minutes, or until the onion is soft. Put the pork mixture in a slow cooker. Add heavy cream, chicken broth, and marinara sauce and mix well. Put the lid on top and cook on low for four to five hours or high for two to three hours. Add the gnocchi about 30 minutes before you serve. Put the lid on and cook until the gnocchi is soft. Add mozzarella cheese shreds and Parmesan cheese grated on top. Put the lid on top and cook until the cheese melts. Serve with fresh basil leaves chopped on top.

Prep Time: 15 minutes

Cook Time: 240 minutes

This gnocchi in creamy pork sauce cooked in the slow cooker is a hearty and satisfying meal that's great for busy weeknights. A rich and creamy sauce goes well with the soft gnocchi and flavorful pork, making it a favorite among pasta lovers.

Ingredients: 1 lb ground pork. 1 small onion, diced. 2 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 24-ounce jar marinara sauce. 1 cup chicken broth. 1 cup heavy cream. 1 lb potato gnocchi. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. Fresh basil, chopped, for garnish.

Instructions: Cook ground pork in a skillet over medium-low heat until it turns brown and is no longer pink. Break it up as it cooks. Get rid of extra fat. Season the pan with salt, black pepper, dried basil, dried oregano, and diced onion. About 3 to 4 minutes, or until the onion is soft. Put the pork mixture in a slow cooker. Add heavy cream, chicken broth, and marinara sauce and mix well. Put the lid on top and cook on low for four to five hours or high for two to three hours. Add the gnocchi about 30 minutes before you serve. Put the lid on and cook until the gnocchi is soft. Add mozzarella cheese shreds and Parmesan cheese grated on top. Put the lid on top and cook until the cheese melts. Serve with fresh basil leaves chopped on top.

Prep Time: 15 minutes

Cook Time: 240 minutes