The Pioneer Woman's Best Pasta Recipes

White wine, lemon juice and fresh herbs brighten up this hearty pasta dish.

Instead of using pine nuts, Ree looks to pistachios to add a salty, nutty bite to the pesto sauce.

Ree layers fresh mozzarella, mini meatballs and tomato sauce for an indulgent pasta bake you and the kids will love.

Ree tops off the dish with pangrattato (aka crispy bread crumbs) to add a crunchy finish to her speedy supper.

Chop up any extra veggies you have hanging out in the fridge and put them to work in this flavorful dinner.

Store-bought marinara helps Ree get this dinner on the table in only 16 minutes.

Ree combines fresh veggies, creamy ricotta and Italian sausage for a hearty meal the whole family will enjoy.

Skip the tortillas and serve up your favorite fajita dish over pasta noodles! Topped with all of your favorite fixings and a creamy sauce, this is sure to be a staple in your weeknight dinner rotations.

Ree stuffs pasta shells with a combination of ricotta and shredded fontina for a mix of creamy and salty flavors. As for the sauce, store-bought alfredo works wonders here!

You won’t have to worry about doing loads of dishes because one pan is all you need for this decadent dinner. Mascarpone and mozzarella cheeses give this dish richness and a luxurious creamy texture.

Ree uses a store-bought can of roasted red peppers as the base for the sauce, while basil and parsley add freshness to the dish.

Ree cooks the steak and shrimp in the same skillet to make sure their flavors are infused throughout the dish.

A Florentine sauce is typically made with cream, white wine, butter and spinach. Not only does Ree incorporate these flavors into her pasta, she adds three different types of cheese for over-the-top decadence.

“Wonton wrappers make an amazing cheat pasta dough,” Ree says. All you need to do is make the filling and you’re on your way to ravioli.

Believe it or not, you can get this hearty ravioli dinner, complete with a creamy tomato sauce and tender shrimp, on the table in just 16 minutes.

In Italian, primavera means “spring,” and in this hearty dish, Ree adds tons of springtime veggies, like broccoli and asparagus.

Ree undercooks the pasta in boiling water by just a minute, because the noodles will cook again later when they’re transferred to the skillet with the meatballs and sauce.

Ree tosses the shrimp, calamari and lobster meat with tangy capers, a splash of white wine, and a mix of fragrant thyme and rosemary. A bit of fresh lemon juice complements the light flavors of the seafood.

Don’t let the name of this dish scare you. While there are tons of peppers here, most are sweet and smoky, not spicy, so you don’t have to worry about overwhelming heat!

Ree’s creamy, garlicky and lemony Sunshine Dressing adds wonderful flavors to this dish, but the presentation takes it to another level. This dish features red, yellow and orange ingredients to mimic the colors of a sunset!

This simple but spectacular meal is the first dish that Ree ever cooked for her husband, Ladd, so you know it's going to be a winner.

A mixture of creamy ricotta and nutty Romano cheese is the ideal filling for these family-friendly shells.

Transporting salads can be tricky, because the lettuce tends to wilt. But if you follow Ree's lead and stack the salad fixings with the greens at the top inside a hefty glass jar, this Italian-inspired meal will hold up well until lunchtime.