Hey there, pasta lovers! Are you tired of breaking the bank every time you want a delicious dinner? Well, get ready to twirl your forks in excitement because I’ve got 15 cheap pasta dinner ideas that’ll satisfy your cravings without emptying your wallet. Let’s dive into the world of budget-friendly Italian-inspired goodness!

Why Pasta is Your Budget’s Best Friend

Before we jump into the recipes, let’s talk about why pasta is such a great option for cheap meals:

1. It’s versatile – you can pair it with almost anything
2. It’s filling – a little goes a long way
3. It’s quick to cook – perfect for busy weeknights
4. It’s easy to store – stock up when it’s on sale

Now, let’s get cooking!

1. Classic Spaghetti Aglio e Olio

Sometimes, the simplest dishes are the most satisfying. This classic Italian pasta dish is made with just a few ingredients: spaghetti, garlic, olive oil, and red pepper flakes. It’s quick, easy, and incredibly flavorful.

Ingredients:

• 1 pound spaghetti
• 1/2 cup extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1/4 cup fresh parsley, chopped
• Salt to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat.
3. Add sliced garlic and red pepper flakes to the oil. Cook until garlic is lightly golden, about 2 minutes.
4. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
5. Add the spaghetti to the skillet with the garlic oil. Toss to coat, adding some reserved pasta water if needed to create a light sauce.
6. Stir in chopped parsley and salt to taste.
7. Serve hot, topped with grated Parmesan if desired.

Pro tip: Add a sprinkle of toasted breadcrumbs for extra texture.

2. Creamy Penne al Baffo

If you’re craving something rich and comforting, penne al baffo is the way to go. This “mustachioed” pasta (named for the way the sauce clings to your upper lip) is made with a simple yet decadent combination of tomato sauce and cream.

Ingredients:

• 1 pound penne pasta
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Cook penne in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for another minute until fragrant.
4. Pour in crushed tomatoes and simmer for 10 minutes.
5. Stir in heavy cream and Parmesan cheese. Simmer for another 5 minutes.
6. Add cooked penne to the sauce, tossing to coat. If needed, add some reserved pasta water to reach desired consistency.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh basil leaves.

Ingredient spotlight: Use canned tomatoes to keep costs down without sacrificing flavor.

3. Zesty Lemon Pasta with Tuna and Olives

This refreshing pasta dish is perfect for warmer days. The combination of lemon, tuna, and olives creates a bright, tangy flavor that’ll transport you straight to the Mediterranean coast.

Ingredients:

• 1 pound linguine or spaghetti
• 2 cans (5 oz each) tuna in olive oil, drained
• 1/2 cup Kalamata olives, pitted and roughly chopped
• Zest and juice of 2 lemons
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
2. In a large bowl, combine drained tuna, chopped olives, lemon zest, lemon juice, olive oil, and minced garlic.
3. Add the hot, drained pasta to the bowl and toss everything together. If needed, add some reserved pasta water to create a light sauce.
4. Stir in chopped parsley and season with salt and pepper to taste.
5. Serve immediately, sprinkled with red pepper flakes if desired.

Budget hack: Canned tuna is an affordable protein that adds a ton of flavor to pasta dishes.

4. Comforting Spaghetti Cacio e Pepe

Craving something cheesy? Cacio e pepe is your answer. This Roman classic is made with just three main ingredients: pasta, Pecorino Romano cheese, and black pepper. It’s proof that you don’t need a long list of ingredients to create something spectacular.

Ingredients:

• 1 pound spaghetti
• 2 cups finely grated Pecorino Romano cheese
• 2 teaspoons freshly ground black pepper
• Salt for pasta water

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti until al dente.
2. While pasta cooks, mix grated Pecorino Romano and black pepper in a large bowl.
3. Before draining, reserve 1 1/2 cups of pasta cooking water.
4. Drain pasta and immediately add it to the bowl with cheese and pepper.
5. Gradually add about 1/2 cup of hot pasta water, stirring vigorously to create a creamy sauce.
6. Continue adding more pasta water as needed until the cheese is melted and the pasta is well coated.
7. Serve immediately, with extra grated cheese and black pepper on top if desired.

Cheese tip: If Pecorino is too pricey, you can substitute with a sharp Parmesan.

5. Veggie-Packed Pasta Primavera

Who says cheap meals can’t be nutritious? This veggie-loaded pasta is bursting with color and flavor. Use whatever vegetables are in season or on sale to keep costs down.

Ingredients:

• 1 pound penne or fusilli pasta
• 2 tablespoons olive oil
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat.
3. Add zucchini, squash, bell pepper, and broccoli. Sauté for about 5 minutes until vegetables start to soften.
4. Add cherry tomatoes and garlic. Cook for another 2-3 minutes.
5. Add cooked pasta to the skillet with vegetables. Toss to combine.
6. Stir in Parmesan cheese, butter, and enough reserved pasta water to create a light sauce.
7. Add chopped basil and season with salt and pepper to taste.
8. Serve hot, with additional Parmesan cheese if desired.

Seasonal savings: Buy produce that’s in season for the best prices and flavors.

6. Hearty Lentil Bolognese

Missing meat but watching your budget? This lentil Bolognese is a game-changer. It’s packed with protein, fiber, and all the savory goodness of traditional Bolognese, but at a fraction of the cost.

Ingredients:

• 1 pound spaghetti or pappardelle
• 1 cup dried brown or green lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. Cook lentils in a pot of water until tender, about 20-25 minutes. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 7-8 minutes.
3. Add garlic and cook for another minute.
4. Stir in crushed tomatoes, tomato paste, oregano, and basil. Simmer for 10 minutes.
5. Add cooked lentils to the sauce and simmer for another 10 minutes.
6. Meanwhile, cook pasta in salted boiling water until al dente.
7. Drain pasta and add it to the lentil Bolognese sauce. Toss to combine.
8. Season with salt and pepper to taste.
9. Serve hot, topped with grated Parmesan cheese.

Protein power: Lentils are one of the cheapest sources of protein you can find.

7. Garlicky Spaghetti alla Puttanesca

This bold and briny pasta dish is a flavor explosion. With olives, capers, and anchovies, it’s proof that inexpensive ingredients can create gourmet-level meals.

Ingredients:

• 1 pound spaghetti
• 1/4 cup olive oil
• 6 cloves garlic, minced
• 4 anchovy fillets, minced (optional)
• 1/2 teaspoon red pepper flakes
• 1 can (14 oz) diced tomatoes
• 1/2 cup Kalamata olives, pitted and chopped
• 2 tablespoons capers, drained
• 1/4 cup fresh parsley, chopped
• Salt to taste

Instructions:

1. Cook spaghetti in salted boiling water until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add garlic, anchovies (if using), and red pepper flakes. Cook until fragrant, about 2 minutes.
3. Add diced tomatoes, olives, and capers. Simmer for 10 minutes.
4. Add cooked spaghetti to the skillet and toss to coat with the sauce. If needed, add some reserved pasta water to reach desired consistency.
5. Stir in chopped parsley and salt to taste.
6. Serve hot, with extra red pepper flakes if desired.

Pantry staple: Keep a jar of olives in your pantry for an instant flavor boost to many dishes.

8. Creamy Penne with Tomato and Spinach

This vegetarian-friendly dish is creamy, comforting, and surprisingly light on the wallet. The combination of tangy tomatoes and nutrient-rich spinach makes for a well-rounded meal.

Ingredients:

• 1 pound penne pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 cup heavy cream
• 4 cups fresh spinach
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook penne in salted boiling water until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Add diced tomatoes, basil, and oregano. Simmer for 10 minutes.
4. Stir in heavy cream and simmer for another 2 minutes.
5. Add spinach and cook until wilted, about 2-3 minutes.
6. Add cooked penne to the skillet and toss to coat with the sauce. If needed, add some reserved pasta water to reach desired consistency.
7. Stir in Parmesan cheese and season with salt and pepper to taste.
8. Serve hot, with additional Parmesan cheese if desired.

Green goodness: Frozen spinach is often cheaper than fresh and works great in pasta dishes.

9. One-Pot Wonder: Pasta e Fagioli

This Italian pasta and bean soup is the ultimate comfort food. It’s hearty, filling, and incredibly cheap to make. Plus, it all comes together in one pot, meaning fewer dishes to clean!

Ingredients:

• 1 cup small pasta (like ditalini or small shells)
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable or chicken broth
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
2. Add garlic and cook for another minute.
3. Pour in diced tomatoes, beans, broth, rosemary, and thyme. Bring to a boil.
4. Add pasta and reduce heat to a simmer. Cook until pasta is tender, about 8-10 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese.

Bean basics: Dried beans are incredibly cheap and easy to cook. Soak them overnight to reduce cooking time.

10. Zucchini and Lemon Linguine

Light, fresh, and perfect for summer, this pasta dish makes the most of inexpensive zucchini. The lemon adds a bright, zesty flavor that’ll wake up your taste buds.

Ingredients:

• 1 pound linguine
• 2 tablespoons olive oil
• 3 medium zucchini, thinly sliced or spiralized
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Cook linguine in salted boiling water until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add zucchini and cook until tender, about 5 minutes.
3. Add garlic and cook for another minute.
4. Add cooked linguine to the skillet with zucchini. Toss to combine.
5. Stir in lemon zest, lemon juice, and Parmesan cheese. If needed, add some reserved pasta water to create a light sauce.
6. Add chopped basil and season with salt and pepper to taste.
7. Serve hot, sprinkled with additional Parmesan and red pepper flakes if desired.

Zucchini zig-zag: Use a vegetable peeler to create zucchini ribbons for an elegant touch.

11. Budget-Friendly Baked Ziti

[Insert image of cheesy Baked Ziti here]

This cheesy, saucy baked pasta is perfect for feeding a crowd on a budget. It’s also great for meal prep – make a big batch and enjoy leftovers throughout the week.

Ingredients:

• 1 pound ziti pasta
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Cook ziti in salted boiling water until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
4. Add garlic and cook for another minute.
5. Pour in crushed tomatoes, oregano, and basil. Simmer for 10 minutes.
6. In a large bowl, mix cooked ziti with the tomato sauce.
7. Stir in ricotta cheese and 1 cup of mozzarella cheese.
8. Transfer pasta mixture to the prepared baking dish.
9. Top with remaining mozzarella and Parmesan cheese.
10. Bake for 20-25 minutes, until cheese is melted and bubbly.
11. Let cool for 5 minutes before serving. Garnish with fresh basil if desired.

Cheese please: Buy cheese in blocks and grate it yourself to save money.

12. Tuna and Pea Pasta Salad

Cool, refreshing, and perfect for picnics or quick lunches, this pasta salad is a budget-friendly classic. The combination of tuna and peas provides a good balance of protein and veggies.

Ingredients:

• 1 pound short pasta (like rotini or fusilli)
• 2 cans (5 oz each) tuna in water, drained
• 1 cup frozen peas, thawed
• 1/2 red onion, finely chopped
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook pasta in salted boiling water until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine cooled pasta, tuna, peas, and red onion.
3. In a small bowl, whisk together mayonnaise, lemon juice, and Dijon mustard.
4. Pour the dressing over the pasta mixture and toss to coat evenly.
5. Stir in chopped parsley and season with salt and pepper to taste.
6. Chill for at least 30 minutes before serving.

Cool tip: Make extra and enjoy it cold the next day for an effortless packed lunch.

13. Butternut Squash Mac and Cheese

Who says mac and cheese is just for kids? This grown-up version uses butternut squash to create a creamy sauce that’s lower in calories and cost than traditional recipes.

Ingredients:

• 1 pound elbow macaroni
• 4 cups butternut squash, cubed
• 2 cups milk
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional)

Instructions:

1. Cook macaroni in salted boiling water until al dente. Drain and set aside.
2. In a large pot, combine butternut squash and milk. Bring to a simmer and cook until squash is tender, about 15 minutes.
3. Add garlic and cook for another minute.
4. Use an immersion blender to puree the squash mixture until smooth. (Or transfer to a blender, puree, and return to the pot.)
5. Stir in cheddar cheese, Parmesan cheese, butter, and nutmeg until cheese is melted.
6. Add cooked macaroni to the sauce and stir to coat.
7. Season with salt and pepper to taste.
8. If desired, transfer to a baking dish, top with breadcrumbs, and broil for 2-3 minutes until golden brown.

Squash savings: Buy whole butternut squash and cut it yourself to save money.

14. Garlic Parmesan Spaghetti Squash

Okay, I’m cheating a little here – this isn’t technically pasta, but it’s a great low-carb, low-cost alternative that still gives you those pasta vibes. Plus, it’s a clever way to sneak in some extra veggies.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut spaghetti squash in half lengthwise and scoop out seeds.
3. Drizzle cut sides with 1 tablespoon olive oil and season with salt and pepper.
4. Place squash cut-side down on a baking sheet and roast for 40-45 minutes, until tender.
5. Meanwhile, in a small pan, heat remaining olive oil over low heat. Add garlic and cook until fragrant, about 1 minute. Set aside.
6. When squash is done, use a fork to scrape out the flesh into spaghetti-like strands.
7. Toss the squash “noodles” with the garlic oil, Parmesan cheese, and parsley.
8. Season with additional salt and pepper to taste.
9. Serve hot, sprinkled with red pepper flakes if desired.

Squash hack: One spaghetti squash can often make enough “noodles” for 2-3 meals.

15. Classic Tomato Basil Pasta

Sometimes, you just can’t beat the classics. This simple pasta dish lets the flavors of ripe tomatoes and fresh basil shine. It’s proof that you don’t need a lot of ingredients to make something truly delicious.

Ingredients:

• 1 pound spaghetti or linguine
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 pounds ripe tomatoes, diced
• 1/2 cup fresh basil leaves, torn
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Add diced tomatoes and simmer for 10 minutes, until tomatoes break down and form a sauce.
4. Add cooked pasta to the skillet and toss to coat with the tomato sauce. If needed, add some reserved pasta water to reach desired consistency.
5. Remove from heat and stir in torn basil leaves and Parmesan cheese.
6. Season with salt and pepper to taste.
7. Serve hot, topped with additional Parmesan cheese and red pepper flakes if desired.

Herb help: Grow your own basil plant to have fresh herbs on hand without the high price tag.

Comparison of Pasta Types

Here’s a handy table to help you choose the right pasta for your dish:

Wrapping It Up

There you have it, folks – 15 delicious pasta dishes that prove you don’t need to spend a fortune to eat like royalty. With these recipes in your arsenal, you’ll never have to choose between a tasty meal and a healthy bank account again.

Remember, the key to budget-friendly cooking is creativity and smart shopping. Don’t be afraid to experiment with different ingredients or to stock up on staples when they’re on sale. And most importantly, have fun in the kitchen!

So, which of these pasta dishes are you excited to try first? Got any budget-friendly pasta tricks of your own? Share your thoughts in the comments below – I’d love to hear from you!

Happy cooking, and even happier eating!

Hungry for more pasta-bilities? 🍝✨

Don’t let your noodle adventures end here! Click below to twirl your fork into a treasure trove of delicious pasta recipes. From saucy surprises to al dente delights, we’ve got enough carb-loaded creativity to make your taste buds do the tarantella!

[Click here for a pasta-tively amazing time!]

Warning: May cause spontaneous Italian hand gestures and an irresistible urge to say “Mamma mia!” 🤌

I took some inspiration from the following blog:

cookist.it