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Pasta Paradise, 2405 Crestmoor Road Nashville, TN, United States, Nashville, TN (2025)

11/29/2025

This Lunchbox Pasta Salad recipe is a delicious and versatile dish perfect for meal prep or a picnic! Here’s a quick summary of the key steps and some additional tips:

# # # Key Steps:
1. **Cook Pasta**: Boil rotini pasta until al dente, then drain and cool.
2. **Mix Ingredients**: Combine cooled pasta with veggies, olives, mozzarella, and parsley in a large bowl.
3. **Dress the Salad**: Add Italian dressing and toss to mix well.
4. **Season**: Adjust with salt and pepper to taste.
5. **Chill**: Refrigerate for at least 30 minutes before serving.

# # # Tips:
- **Protein Boost**: Add diced cooked chicken, chickpeas, or even tuna for extra protein.
- **Dressing Variations**: Try different dressings like balsamic vinaigrette, ranch, or a creamy Caesar for a unique twist.
- **Veggie Variations**: Feel free to include other vegetables like spinach, carrots, or zucchini based on your preference.
- **Storage**: This salad keeps well in the fridge for a few days, making it great for leftovers or meal prep.

Enjoy your refreshing and colorful pasta salad!

11/29/2025

Lentil, Courgette, and Feta Pasta Bake

8 ounces of pasta (penne or fusilli)
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 medium courgette (zucchini), diced
1 can (15 ounces) lentils, drained and rinsed
1 can (14.5 ounces) diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
4 ounces feta cheese, crumbled
1 cup shredded mozzarella cheese
Fresh parsley for garnish (optional)

1. Preheat your oven to 375°F (190°C). Cook the pasta 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 diced onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
3. Add the diced courgette to the skillet and cook for about 5 minutes, until it starts to soften. Stir in the lentils, diced tomatoes (with juices), oregano, basil, salt, and pepper. Let the mixture simmer for about 5 minutes.
4. In a large mixing bowl, combine the cooked pasta with the lentil and courgette mixture. Gently fold in half of the crumbled feta cheese.
5. Transfer the pasta mixture to a greased 9x13-inch baking dish. Sprinkle the remaining feta cheese and the shredded mozzarella cheese evenly on top.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown. Remove from the oven and let it cool for a few minutes before serving.
7. Garnish with fresh parsley if desired and serve warm.

Serves 6.

Tips & Variations:
- For added protein, consider mixing in cooked chicken or turkey.
- Swap out the courgette for other vegetables like spinach, bell peppers, or mushrooms for a different flavor profile.

11/29/2025

Lentil and Vegetable Pasta Bake

2 cups uncooked pasta (penne or rotini)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 zucchini, diced
1 bell pepper, diced
1 cup mushrooms, sliced
1 can (15 ounces) lentils, drained and rinsed
1 can (14.5 ounces) diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh parsley for garnish (optional)

1. Preheat the oven to 375°F (190°C). Cook the pasta 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 onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
3. Add the carrot, zucchini, bell pepper, and mushrooms to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in the lentils, diced tomatoes, oregano, basil, salt, and pepper. Cook for another 2-3 minutes until heated through.
5. In a large mixing bowl, combine the cooked pasta and vegetable-lentil mixture. Mix well to combine.
6. Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the mozzarella and Parmesan cheese evenly over the top.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
8. Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh parsley if desired.

Serves 6.

Tips & Variations:
- For added flavor, consider adding a teaspoon of red pepper flakes for a spicy kick.
- You can substitute the vegetables based on what you have on hand, such as spinach, broccoli, or eggplant.

11/29/2025

Sicilian Style Fish Pasta

8 ounces spaghetti or linguine
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 can (14.5 ounces) diced tomatoes, drained
1 teaspoon red pepper flakes (adjust to taste)
1 teaspoon dried oregano
1 pound white fish fillets (such as cod or tilapia), cut into bite-sized pieces
1/2 cup black olives, pitted and sliced
1/4 cup capers, rinsed and drained
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

1. Cook the spaghetti or linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion is translucent, about 3-4 minutes.
3. Stir in the diced tomatoes, red pepper flakes, and oregano. Cook for another 5 minutes, allowing the flavors to meld.
4. Add the fish pieces to the skillet, gently stirring to coat them in the sauce. Cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Stir in the black olives and capers, and season with salt and pepper to taste. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
6. Toss the cooked pasta with the fish sauce until well combined.
7. Serve hot, garnished with fresh parsley and lemon wedges on the side.

Serves 4.

For a heartier dish, add 1 cup of fresh spinach or arugula during the last minute of cooking. For a gluten-free option, substitute the pasta with gluten-free spaghetti or zucchini noodles.

11/29/2025

Multi-Coloured Ravioli with Tomato Sauce

2 cups all-purpose flour
3 large eggs
1 teaspoon salt
1 tablespoon olive oil
1 cup ricotta cheese
1 cup spinach, cooked and chopped
1 cup roasted red peppers, chopped
1 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon black pepper
1 jar (24 ounces) marinara sauce
Fresh basil leaves for garnish

1. In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

2. In a separate bowl, mix the ricotta cheese, spinach, roasted red peppers, Parmesan cheese, garlic powder, and black pepper until well combined.

3. Divide the dough into four equal portions. Roll out each portion into thin sheets using a pasta machine or a rolling pin. If desired, add food coloring to each portion before rolling to create different colors.

4. Place small spoonfuls of the filling about 2 inches apart on one sheet of pasta. Moisten the edges with water, then fold the pasta over to create pockets. Press down around the filling to seal and cut out individual ravioli using a knife or a pasta cutter.

5. Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

6. In a saucepan, heat the marinara sauce over medium heat until warmed through.

7. Serve the ravioli topped with the marinara sauce and garnish with fresh basil leaves.

Serves 4.

For a richer flavor, add a pinch of red pepper flakes to the marinara sauce. You can also substitute the filling with other ingredients like mushrooms or zucchini for a different taste.

11/29/2025

Cheeseburger Casserole

1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon mustard powder
1 can (15 ounces) diced tomatoes, drained
1 cup ketchup
1 cup shredded cheddar cheese
1 cup uncooked elbow macaroni
2 cups beef broth
1 cup sour cream
1/2 cup chopped pickles (optional)
1/4 cup chopped fresh parsley (for garnish)

1. Preheat your oven to 350°F (175°C).
2. In a large skillet over medium heat, cook the ground beef, diced onion, and minced garlic until the beef is browned and the onions are translucent, about 5-7 minutes. Drain excess fat.
3. Stir in the salt, black pepper, paprika, mustard powder, diced tomatoes, ketchup, and beef broth. Bring to a simmer.
4. Add the uncooked elbow macaroni to the skillet, stirring to combine. Cover and let it simmer for about 10 minutes, or until the macaroni is tender.
5. Remove from heat and stir in the sour cream and half of the shredded cheddar cheese until well combined.
6. Transfer the mixture to a greased 9x13-inch baking dish. Top with the remaining cheddar cheese and, if desired, chopped pickles.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving.

Serves 6

Tips & Variations:
- For a spicier version, add diced jalapeños or a splash of hot sauce to the beef mixture.
- Substitute ground turkey or chicken for a lighter option, or use a plant-based ground meat for a vegetarian version.

11/29/2025

Healthy Chicken Pasta

8 ounces whole wheat pasta
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 cup spinach leaves
1/2 cup low-sodium chicken broth
1/4 cup grated Parmesan cheese
1 tablespoon fresh basil, chopped (optional)

1. Cook the whole wheat pasta 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 chicken pieces and season with garlic powder, onion powder, salt, and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink.
3. Add the cherry tomatoes and spinach to the skillet. Cook for an additional 2-3 minutes, until the spinach is wilted and the tomatoes are slightly softened.
4. Pour in the chicken broth and bring to a simmer. Let it cook for 2-3 minutes to allow the flavors to meld.
5. Add the cooked pasta to the skillet and toss everything together until well combined.
6. Remove from heat and stir in the grated Parmesan cheese. If desired, sprinkle with fresh basil before serving.

Serves 4

Tips & Variations:
For added flavor, marinate the chicken in lemon juice and herbs for 30 minutes before cooking.
You can substitute the chicken with shrimp or tofu for a different protein option.

11/29/2025

Malfatti: Italian Spinach Ricotta Dumplings

2 cups fresh spinach, chopped
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 cup unsalted butter
1/4 cup fresh basil, chopped (optional)
Grated Parmesan cheese for serving

1. In a large pot of boiling salted water, blanch the chopped spinach for about 2 minutes until wilted. Drain and rinse under cold water to stop cooking. Squeeze out excess moisture and chop finely.

2. In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, egg, flour, salt, black pepper, and nutmeg. Mix until well combined.

3. Gently fold in the chopped spinach until evenly distributed throughout the mixture.

4. Using a spoon, scoop out about 1 tablespoon of the mixture and form it into a ball. Repeat with the remaining mixture, placing the dumplings on a floured surface.

5. In a large pot, bring salted water to a gentle boil. Carefully drop the dumplings into the water in batches, being careful not to overcrowd the pot. Cook for about 3-4 minutes or until they float to the surface.

6. While the dumplings are cooking, melt the butter in a large skillet over medium heat. Once the dumplings are cooked, use a slotted spoon to transfer them to the skillet. Gently toss them in the melted butter for about 1-2 minutes.

7. Serve the malfatti warm, garnished with fresh basil and additional grated Parmesan cheese.

Serves 4.

Tips & Variations:
For a richer flavor, add a pinch of garlic powder or minced garlic to the ricotta mixture.
To make a lighter version, substitute half of the ricotta with cottage cheese.

11/29/2025

Creamy Halloumi Pasta

8 ounces pasta (penne or fusilli)
8 ounces halloumi cheese, cut into small cubes
2 tablespoons olive oil
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup fresh spinach
1 teaspoon dried oregano
Salt and pepper to taste
¼ cup fresh basil, chopped
¼ cup grated Parmesan cheese (optional)

1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the halloumi cubes and cook for about 3-4 minutes, turning occasionally, until golden brown on all sides. Remove the halloumi from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Add the cherry tomatoes and cook for about 3-4 minutes until they start to soften.
4. Stir in the fresh spinach and dried oregano, cooking until the spinach wilts, about 2 minutes. Season with salt and pepper to taste.
5. Add the cooked pasta to the skillet, along with the reserved pasta water and the browned halloumi. Toss everything together until well combined and heated through.
6. Remove from heat and stir in the chopped basil. Serve immediately, topped with grated Parmesan cheese if desired.

Serves 4

For a spicy kick, add red pepper flakes when sautéing the garlic. To make it vegetarian, substitute the Parmesan with nutritional yeast for a dairy-free option.

11/29/2025

Halloumi Pasta

8 ounces of pasta (penne or fusilli works well)
8 ounces of halloumi cheese, sliced into 1/4-inch thick pieces
2 tablespoons of olive oil
1 cup of cherry tomatoes, halved
2 cloves of garlic, minced
1 teaspoon of dried oregano
Salt and pepper to taste
1/4 cup of fresh basil, chopped
1/4 cup of grated Parmesan cheese (optional)
Juice of 1 lemon

Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

In a large skillet, heat the olive oil over medium heat. Add the halloumi slices and cook for about 2-3 minutes on each side until golden brown. Remove the halloumi from the skillet and set aside.

In the same skillet, add the cherry tomatoes and cook for 3-4 minutes until they start to soften. Add the minced garlic and dried oregano, cooking for an additional minute until fragrant.

Return the halloumi to the skillet, then add the cooked pasta and reserved pasta water. Toss everything together and season with salt, pepper, and lemon juice.

Remove from heat and stir in the fresh basil. Serve hot, topped with grated Parmesan cheese if desired.

Serves 4.

For a spicier kick, add red pepper flakes when cooking the garlic. You can also substitute the halloumi with feta cheese for a different flavor profile. For a vegetarian option, add sautéed spinach or kale for extra greens.

11/29/2025

Creamy Christmas Pasta

8 ounces fettuccine or penne pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup fresh spinach, chopped
1 cup cherry tomatoes, halved
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)

1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and smooth.
4. Add the chopped spinach and cherry tomatoes to the skillet. Cook for 2-3 minutes until the spinach wilts and the tomatoes soften.
5. Season the sauce with dried basil, salt, black pepper, and red pepper flakes if using.
6. Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, gradually add some reserved pasta water until desired consistency is reached.
7. Serve immediately, garnished with fresh parsley.

Serves 4.

For a festive touch, consider adding cooked chicken or shrimp for protein. You can also substitute the spinach with kale or arugula for a different flavor. For a lighter version, use half-and-half instead of heavy cream.

11/28/2025

Chicken Fajita Pasta

8 ounces penne pasta
1 pound boneless, skinless chicken breasts, sliced into strips
1 tablespoon olive oil
1 bell pepper (any color), sliced
1 medium onion, sliced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
1 cup chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken and season with salt, pepper, chili powder, cumin, and paprika. Cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the sliced bell pepper, onion, and minced garlic. Sauté for about 3-4 minutes, or until the vegetables are tender.
4. Return the cooked chicken to the skillet with the vegetables. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer and let it cook for about 3-5 minutes, allowing the sauce to thicken slightly.
5. Add the cooked penne pasta to the skillet and toss everything together until the pasta is well coated with the sauce. Stir in the shredded cheddar cheese until melted and creamy.
6. Serve immediately, garnished with fresh cilantro and lime wedges on the side.

Serves 4.

For added spice, consider adding sliced jalapeños to the skillet with the vegetables. For a lighter version, substitute the heavy cream with Greek yogurt or a low-fat cream alternative.

Pasta Paradise

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