When it comes to pasta, there’s nothing quite like a perfectly cooked campanelle. The tubular shape and delicate texture make it a canvas just waiting for your favorite flavors and ingredients. Whether you’re in the mood for something light and springy or rich and indulgent, we’ve got 20 delicious campanelle pasta recipes to help you get started.
From classic combinations like creamy garlic parmesan and sun-dried tomato and spinach, to seafood-inspired options like lemon butter shrimp and roasted red pepper and sausage, there’s a campanelle recipe out there for every occasion. And the best part? These recipes are all easy to make and require minimal fuss in the kitchen.
In this article, we’ll take you on a culinary journey through some of our favorite campanelle pasta recipes, from comforting weeknight meals to special occasion dishes that are sure to impress your friends and family. So grab your apron, sharpen your fork, and get ready to dig in!
Creamy Garlic Parmesan Campanelle Pasta
This recipe combines the flavors of garlic, parmesan cheese, and creamy sauce with the unique shape of campanelle pasta for a delightful and satisfying meal.
Ingredients:
– 8 oz campanelle pasta
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated parmesan cheese
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the campanelle pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, sauté the garlic in heavy cream over medium heat until fragrant and slightly golden.
3. Stir in parmesan cheese until melted and smooth. Season with thyme, salt, and pepper to taste.
4. Add the cooked campanelle pasta to the skillet, tossing to coat with the creamy sauce. If needed, add some reserved pasta water to achieve desired consistency.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Sun-Dried Tomato and Spinach Campanelle Pasta
Experience the flavors of Italy with this vibrant pasta dish, combining tender spinach, sweet sun-dried tomatoes, and perfectly cooked campanelle noodles.
Ingredients:
– 8 oz campanelle pasta
– 2 cups fresh spinach leaves
– 1 cup sun-dried tomatoes, chopped
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to boil. Cook campanelle pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add sun-dried tomatoes and spinach leaves to the skillet. Cook until spinach is wilted, about 1-2 minutes.
5. Combine cooked pasta, reserved pasta water, and tomato-spinach mixture in a large serving bowl. Toss to combine.
6. Season with salt and pepper to taste. Top with grated Parmesan cheese, if desired.
Cooking Time: 15-20 minutes
Lemon Butter Shrimp Campanelle Pasta
Brighten up your dinner table with this vibrant and flavorful pasta dish, featuring succulent shrimp, zesty lemon butter, and springy campanelle noodles.
Ingredients:
– 12 oz (340g) campanelle pasta
– 2 tbsp (30ml) unsalted butter
– 1/4 cup (60ml) freshly squeezed lemon juice
– 1 tsp Dijon mustard
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 lb (450g) large shrimp, peeled and deveined
– 1/4 cup (30g) chopped fresh parsley
Instructions:
1. Bring a large pot of salted water to a boil. Cook campanelle pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt butter over medium-high heat. Add lemon juice, mustard, salt, and pepper; whisk until smooth.
3. Add shrimp to the skillet; cook for 2-3 minutes per side or until pink and cooked through.
4. Add reserved pasta water to the skillet; stir to combine.
5. Combine cooked pasta, lemon butter sauce, and parsley in a large serving bowl.
Cooking Time: 15-20 minutes
Roasted Red Pepper and Sausage Campanelle Pasta
Roasted Red Pepper and Sausage Campanelle Pasta Recipe
Experience the flavors of Italy with this simple yet satisfying pasta dish, featuring roasted red peppers, sweet Italian sausage, and campanelle pasta.
Ingredients:
– 8 oz campanelle pasta
– 1 lb sweet Italian sausage, casings removed
– 2 large red bell peppers
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F.
2. Roast the red peppers: Place peppers on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with garlic, and season with salt and pepper. Roast for 30-40 minutes or until skin is blistered and charred.
3. Cook pasta according to package instructions. Drain and set aside.
4. Cook sausage: In a large skillet, cook the Italian sausage over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through.
5. Combine roasted peppers, cooked pasta, and sausage. Toss everything together, season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Pesto Chicken Campanelle Pasta
A flavorful and colorful pasta dish that combines the richness of pesto with the tenderness of chicken, all wrapped up in a delightful campanelle shape.
Ingredients:
– 8 oz campanelle pasta
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1/4 cup freshly made pesto
– 1 cup cherry tomatoes, halved
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Cook the campanelle pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add the pesto and stir to combine with any remaining chicken juices. Add cherry tomatoes and cook for an additional 2 minutes.
4. Combine cooked pasta, chicken, and pesto mixture in a large bowl. Toss to combine, adding reserved pasta water if needed to achieve desired consistency.
5. Season with salt, pepper, and Parmesan cheese. Garnish with fresh basil leaves.
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Mushroom and Truffle Oil Campanelle Pasta
Transform a simple pasta dish into an elegant and flavorful meal with this recipe, featuring earthy mushrooms and the luxurious flavor of truffle oil.
Ingredients:
– 8 oz campanelle pasta
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup truffle oil
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook campanelle pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent, about 3 minutes.
3. Add garlic and mushrooms; cook until mushrooms release their moisture and start to brown, about 5 minutes.
4. Add truffle oil and stir to combine. Season with salt and pepper to taste.
5. Add cooked pasta to the skillet, tossing to coat with mushroom mixture. If needed, add reserved pasta water to achieve desired consistency.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spicy Arrabbiata Campanelle Pasta
Experience the bold flavors of Italy with this spicy pasta dish, featuring campanelle tubes smothered in a rich arrabbiata sauce.
Ingredients:
– 12 oz (340g) campanelle pasta
– 2 tbsp olive oil
– 4 garlic cloves, minced
– 1/2 cup (120ml) crushed San Marzano tomatoes
– 1 tsp red pepper flakes
– Salt and black pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook campanelle pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add minced garlic and cook for 1 minute, stirring frequently to prevent burning.
3. Add crushed tomatoes, red pepper flakes, salt, and black pepper to the skillet. Stir to combine and bring to a simmer.
4. Reduce heat to low and let sauce cook for 10-12 minutes, stirring occasionally, until thickened slightly.
5. Add reserved pasta water to the sauce if it becomes too thick.
6. Combine cooked campanelle pasta with arrabbiata sauce in the skillet. Toss to coat evenly.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-22 minutes
Broccoli and Cheddar Campanelle Pasta Bake
A creamy, cheesy pasta bake filled with steamed broccoli and tender campanelle pasta.
Ingredients:
– 8 oz campanelle pasta
– 3 cups broccoli florets
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1 cup milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook campanelle pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent. Add minced garlic and cook for an additional minute.
4. Steam broccoli florets until tender. Set aside with the onion mixture.
5. In a large bowl, combine cooked pasta, steamed broccoli, and cheddar cheese. Mix well to combine.
6. In a separate bowl, whisk together flour and milk until smooth. Pour the mixture over the pasta mixture and stir until combined.
7. Transfer the pasta mixture to a baking dish and top with Parmesan cheese.
8. Bake for 25-30 minutes or until the top is golden brown and the casserole is heated through.
Cooking Time: 30 minutes
Bacon and Pea Campanelle Pasta Carbonara
This rich and creamy pasta dish combines the smoky flavor of bacon with the sweetness of peas, all wrapped up in a velvety egg sauce.
Ingredients:
– 8 oz campanelle pasta
– 6 slices of cooked bacon, crumbled
– 1 cup fresh or frozen peas
– 2 large eggs
– 1/4 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the campanelle pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook the crumbled bacon over medium heat until crispy. Remove from heat and set aside.
3. Add the peas to the same skillet and cook for 1-2 minutes, or until tender. Season with salt and pepper to taste.
4. In a medium bowl, whisk together the eggs and Parmesan cheese until smooth.
5. Add the cooked pasta, bacon, and peas to the egg mixture. Toss everything together until well combined.
6. Cook over low heat for 2-3 minutes, stirring constantly, or until the sauce has thickened.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Spinach and Artichoke Campanelle Pasta
This creamy pasta dish combines the flavors of spinach, artichokes, and Parmesan cheese with a delicate campanelle pasta shape. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz campanelle pasta
– 2 cups fresh spinach leaves
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/4 cup grated Parmesan cheese
– 2 tablespoons butter
– 1 garlic clove, minced
– Salt and pepper to taste
Instructions:
1. Cook campanelle pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add chopped artichoke hearts and cook for an additional 2-3 minutes.
4. Stir in fresh spinach leaves and cook until wilted.
5. Combine cooked pasta, artichoke-spinach mixture, and Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Enjoy your delicious Spinach and Artichoke Campanelle Pasta!
Tomato Basil Cream Campanelle Pasta
A classic Italian-inspired dish that combines the flavors of fresh tomatoes, basil, and creamy goodness with tender campanelle pasta.
Ingredients:
– 8 oz campanelle pasta
– 2 cups cherry tomatoes, halved
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1 tbsp chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook campanelle pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-low heat. Add garlic and cook for 1 minute, until fragrant.
3. Add cherry tomatoes and cook for 3-4 minutes, until they start to release their juices.
4. Pour in heavy cream and stir to combine. Bring mixture to a simmer and cook for an additional 2-3 minutes or until slightly thickened.
5. Stir in chopped basil and season with salt and pepper to taste.
6. Add cooked pasta to the skillet, tossing to combine with tomato-basil cream sauce. If needed, add reserved pasta water to achieve desired consistency.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Chicken Alfredo Campanelle Pasta
Elevate your pasta game with this indulgent recipe that combines tender chicken, rich Alfredo sauce, and delicate campanelle noodles.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 8 oz. campanelle pasta
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup (2 sticks) unsalted butter
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook campanelle pasta according to package instructions; set aside.
3. In a large skillet, heat olive oil over medium-high. Add chicken, onion, and garlic; cook until chicken is browned and cooked through, about 5-7 minutes.
4. In a separate saucepan, melt butter over medium. Whisk in heavy cream and Parmesan cheese; bring to a simmer. Reduce heat to low and let cook for 2-3 minutes or until slightly thickened.
5. Combine cooked pasta, chicken mixture, and Alfredo sauce. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Roasted Garlic and Herb Campanelle Pasta
A flavorful and aromatic pasta dish that combines the rich taste of roasted garlic with fresh herbs, perfect for a cozy evening meal.
Ingredients:
– 12 oz campanelle pasta
– 3-4 cloves garlic, peeled and separated
– 2 tbsp olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place garlic cloves on a piece of aluminum foil, drizzle with olive oil, and season with salt and pepper.
3. Roast in the preheated oven for 30-40 minutes or until soft and caramelized.
4. Cook campanelle pasta according to package instructions. Drain and set aside.
5. In a large skillet, combine roasted garlic, parsley, and basil. Add cooked pasta and toss to coat.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Mediterranean Olive and Feta Campanelle Pasta
Elevate your pasta game with this flavorful and easy-to-make Mediterranean-inspired dish, featuring campanelle pasta tossed with Kalamata olives, crumbly feta cheese, and a hint of garlic.
Ingredients:
– 12 oz campanelle pasta
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1/2 cup pitted Kalamata olives, sliced
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook campanelle pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
2. In a large skillet, heat olive oil over medium-low. Add minced garlic and cook for 1-2 minutes, until fragrant.
3. Add sliced Kalamata olives to the skillet and cook for an additional 2-3 minutes, stirring occasionally.
4. Add crumbled feta cheese to the skillet and stir to combine with olives and garlic.
5. Add cooked campanelle pasta to the skillet, tossing to combine with olive mixture. If needed, add reserved pasta cooking water to achieve desired consistency.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Pumpkin Sage Campanelle Pasta
Elevate your pasta game with this autumnal twist on a classic dish, combining roasted pumpkin and earthy sage with al dente campanelle noodles.
Ingredients:
– 8 oz campanelle pasta
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 1/4 cup chopped fresh sage leaves
– 1 clove garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 1 tsp dried thyme
– 1/4 tsp red pepper flakes (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook campanelle pasta according to package instructions. Drain and set aside.
4. In a large skillet, sauté garlic and sage leaves in a little olive oil until fragrant. Add roasted pumpkin and cook for an additional 2-3 minutes.
5. Combine cooked pasta, pumpkin mixture, Parmesan cheese, thyme, and red pepper flakes (if using). Toss to combine.
6. Serve immediately, garnished with extra sage leaves if desired.
Cooking Time: 35-40 minutes
Caramelized Onion and Gorgonzola Campanelle Pasta
A rich and creamy pasta dish that combines the sweetness of caramelized onions with the tanginess of gorgonzola cheese.
Ingredients:
– 12 oz campanelle pasta
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup gorgonzola cheese, crumbled
– 1/4 cup grated Parmesan cheese
– 1/4 cup heavy cream
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the campanelle pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-low heat. Add the sliced onions and cook for 20-25 minutes, stirring occasionally, until they are caramelized and golden brown.
3. Stir in the crumbled gorgonzola cheese and grated Parmesan cheese until melted and smooth. Add the heavy cream and reserved pasta water, whisking until combined.
4. Add the cooked campanelle pasta to the skillet and toss with the onion-gorgonzola sauce until well coated.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Lobster and Cream Campanelle Pasta
Lobster and Cream Campanelle Pasta Recipe
Zucchini and Ricotta Campanelle Pasta
This creamy pasta dish combines the flavors of zucchini, ricotta cheese, and campanelle pasta for a delicious and satisfying meal.
Ingredients:
– 8 oz campanelle pasta
– 2 medium zucchinis, sliced into thin rounds
– 1 cup whole milk ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the campanelle pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced zucchinis and cook for 3-4 minutes or until tender and lightly browned. Season with salt and pepper to taste.
3. In a separate bowl, combine the ricotta cheese and Parmesan cheese. Mix well to combine.
4. Add the cooked pasta to the skillet with the zucchini. Toss to combine, adding some reserved pasta water if needed to achieve a creamy consistency.
5. Stir in the ricotta-Parmesan mixture until well combined. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spicy Sausage and Kale Campanelle Pasta
A spicy twist on classic pasta dishes, this recipe combines savory sausage with the earthy flavor of kale and the fun shape of campanelle pasta.
Ingredients:
– 1 pound campanelle pasta
– 1 pound spicy Italian sausage, casings removed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 2 cups kale, stems removed and chopped
– 1/4 cup chicken broth
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add sausage and cook, breaking up with a spoon, until browned, about 5 minutes.
3. Add onion and garlic; cook until softened, about 3 minutes.
4. Add kale and cook until wilted, about 2 minutes.
5. Add chicken broth and reserved pasta water; stir to combine.
6. Combine cooked pasta and sausage-kale mixture. Season with salt and pepper to taste.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Wild Mushroom and Thyme Campanelle Pasta
This recipe celebrates the earthy flavors of wild mushrooms and the subtle sweetness of thyme, perfectly balanced with campanelle pasta.
Ingredients:
– 8 oz campanelle pasta
– 1 cup mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook campanelle pasta according to package instructions until al dente. Reserve 1 cup pasta cooking liquid before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook for an additional minute.
3. Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
4. Add thyme and reserved pasta cooking liquid to the skillet. Stir to combine and let simmer for 2-3 minutes or until sauce has thickened slightly.
5. Combine cooked campanelle pasta with mushroom mixture. Season with salt and pepper to taste.
6. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
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