11 Pasta, Noodle, and Rice Dishes We’re Obsessing Over Right Now

Everyone needs a go-to baked ziti, and all The Kitchn editors agree there’s no better choice than this. The recipe calls for extra sauce to prevent dryness (a problem that’s all too common with the Italian favorite).

A creamy Alfredo sauce that’s not too rich or heavy? Sign us up immediately. We have gochujang to thank for introducing some much-needed heat. A drizzle of honey adds just the right sweetness.

We had high expectations for Ina’s vodka sauce, and it did not disappoint. Roasting the canned tomatoes with onions and vodka in the oven makes it extra complex and flavorful, and the use of both dried and fresh oregano keeps the sauce feeling fresh. Pair with al dente penne for the ultimate dinner party dish.

This recipe quickly became a reader favorite. The secret is quite literally in the sauce: You infuse brown butter with za’atar (the nutty, herby Middle Eastern spice blend), then add some starchy pasta water until the glossy mixture coats the noodles.

This budget-friendly meal checks off all the weeknight boxes: It’s ready in 30 minutes, comes together in just one pot, and relies on pantry staples. Toasting the orzo gives it a nuttier flavor, and cooking it like risotto makes the whole thing extra-creamy.

If the name of this recipe doesn’t already scream “make me!”, this will: Crispy pan-fried gnocchi is tossed with deeply caramelized onions, covered in Gruyère, and broiled until bubbling. It’s the type of dish that looks and tastes fancy, but is extremely simple to make.

A sure step up from instant noodles, but practically as quick, these garlicky, saucy noodles will become a weeknight staple. A few flavor-packed condiments — white miso and tahini — do the heavy lifting for you.

There’s a lot to love about japchae, a savory-sweet Korean noodle stir-fry. But perhaps its best quality is that it can be eaten hot, at room temperature, or even cold, which makes it the perfect packable lunch.

As if chicken noodle soup weren’t comforting enough, this version boasts a generous pour of heavy cream. (We’re listening.) And it comes together in just one pot: Both the chicken and the noodles cook directly in the broth.

Leftover rice, ground pork, and frozen veggies combine forces to create a 15-minute masterpiece everyone will love. Not a fan of pork? Swap in tempeh, tofu, chicken, or shrimp — it will get devoured just as quickly.

Associate Culinary Producer, Nicole Rufus, has perfected the art of jollof rice, and her smoky, spicy recipe reflects the version she grew up eating. Serve it with beef, chicken, or even crispy tofu. Just don’t skip the fried plantains!