19 Cellentani Recipes for Every Night of the Week

There’s something so satisfying about cellentani – those little spiral tubes that grab every bit of sauce. Whether you’re craving quick weeknight comfort or a cozy weekend meal, these 19 recipes have you covered. From creamy bakes to bright veggie-packed options, you’ll find a new favorite for every night of the week.

Classic Marinara Cellentani

A classic marinara sauce, rich with garlic and fresh basil, coats each spiral of cellentani for a weeknight dinner that feels special. This simple yet elevated dish proves that the best ingredients, treated with care, create the most memorable meals.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• 1 pound cellentani pasta
• 2 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1 can (28 oz) crushed San Marzano tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh basil leaves, torn

Instructions

1. Bring a large pot of salted water to a boil.
2. Add cellentani and cook until al dente, about 8-10 minutes. Reserve 1 cup pasta water before draining.
3. While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté until fragrant, about 1 minute, taking care not to burn.
4. Pour in crushed tomatoes, salt, pepper, and red pepper flakes if using. Stir to combine. Bring to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally, until sauce thickens slightly. (Tip: Simmering gently deepens the flavor.)
5. Add cooked pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water a splash at a time if needed to loosen the sauce. (Tip: The starchy water helps the sauce cling to the pasta.)
6. Remove from heat. Stir in torn basil leaves until wilted. (Tip: Add basil off heat to preserve its bright flavor and color.)
7. Serve immediately, garnished with extra basil or grated Parmesan if desired.

Zesty with garlic and bright with basil, this marinara is the perfect complement to cellentani's curly shape. Each bite offers a tender chew and a burst of tomato flavor. For a heartier meal, add a spoonful of ricotta or a sprinkle of red pepper flakes for heat.

Creamy Alfredo Cellentani

Luxuriously creamy and deeply satisfying, this Alfredo Cellentani brings al dente spirals together with a velvety parmesan sauce and earthy sautéed mushrooms. The rich, nutty flavor of freshly grated Parmesan enrobes every ridge, while the mushrooms add a savory depth that elevates this classic comfort dish to restaurant-quality elegance.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Pasta

• 1 lb cellentani pasta
• 1 tbsp kosher salt (for pasta water)

Mushrooms

• 8 oz cremini mushrooms, sliced
• 2 tbsp unsalted butter

Alfredo Sauce

• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 ½ cups freshly grated Parmesan cheese
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• ½ cup reserved pasta water (as needed)

Garnish

• 2 tbsp fresh parsley, chopped
• extra Parmesan cheese for serving

Instructions

1. Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt, then cook the cellentani pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Tip: Al dente pasta holds the sauce better—undercook by 1 minute.
2. While the pasta cooks, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until golden brown and all moisture has evaporated, about 5–7 minutes. Season with a pinch of salt and pepper, then transfer to a plate.
3. In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, but not browned. Tip: Burnt garlic turns bitter—keep the heat moderate.
4. Pour in the heavy cream and bring to a gentle simmer. Do not boil vigorously; reduce heat if needed. Gradually whisk in the grated Parmesan cheese, stirring constantly until the sauce is smooth and thickened slightly, about 2–3 minutes.
5. Season the sauce with ½ teaspoon salt and ¼ teaspoon black pepper. Add the cooked pasta and sautéed mushrooms back to the skillet, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach a velvety consistency.
6. Serve immediately, garnished with fresh parsley and extra Parmesan cheese. Tip: Freshly grated Parmesan melts smoothly—pre-shredded contains anti-caking agents that can make the sauce grainy.

Drizzled with a final flourish of parsley and a crack of black pepper, each forkful twirls with a luxurious, creamy coating. The nutty parmesan and earthy mushrooms meld into a deeply satisfying dish that feels both indulgent and refined. Serve it as the centerpiece of a weeknight dinner or dressed up with a side of roasted asparagus for a special occasion.

Carbonara Style Cellentani

Keenly aware that carbonara is traditionally made with spaghetti, this version swaps in cellentani, whose ridges capture every bit of the silky egg and cheese coating. The result is a luxurious, foolproof dish that honors the classic while offering a delightful twist on texture.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb cellentani pasta
• 6 oz pancetta, diced
• 4 large eggs
• 1 cup grated Pecorino Romano
• 2 tsp freshly ground black pepper
• Salt for pasta water

Instructions

1. Bring a large pot of salted water to a boil. Add cellentani and cook until al dente, about 10–12 minutes. Reserve 1 cup of pasta water before draining.
2. Meanwhile, in a large skillet over medium heat, cook pancetta until crispy, about 5–7 minutes. Remove from heat.
3. In a bowl, whisk together eggs, Pecorino Romano, and black pepper until well combined.
4. Add the hot drained pasta to the skillet with pancetta. Toss quickly to combine.
5. Pour the egg mixture over the pasta, tossing vigorously. Add reserved pasta water a little at a time until a creamy, emulsified sauce forms. (Tip: The pasta's residual heat should cook the eggs gently; if the mixture seems dry, add more pasta water. Avoid scrambling by working quickly and tossing constantly.)
6. Serve immediately, topped with additional Pecorino Romano and black pepper.

Nothing compares to the first bite of this carbonara—the tender pasta, salty pancetta, and velvety sauce create a symphony of textures. For an extra touch, garnish with fresh parsley or a squeeze of lemon to brighten the richness.

Pesto Cellentani with Cherry Tomatoes

Bursting with the essence of summer, this vibrant dish marries al dente cellentani pasta with a homemade basil pesto and sweet cherry tomatoes that blister and pop in the pan. Every forkful delivers a harmonious balance of nutty, herbaceous, and bright flavors.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Pesto

• 2 cups fresh basil leaves, packed
• 1/3 cup pine nuts, toasted
• 1/2 cup freshly grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon salt

Pasta and Tomatoes

• 12 oz cellentani pasta
• 1 pint cherry tomatoes
• 2 tablespoons olive oil
• Salt for pasta water
• Additional Parmesan for serving (optional)

Instructions

1. Bring a large pot of generously salted water to a rolling boil. Add the cellentani pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water for adjusting the sauce consistency.
2. Meanwhile, prepare the pesto: In a food processor, combine the basil, toasted pine nuts, Parmesan, garlic, and salt. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Set aside. (Tip: Toasting the pine nuts in a dry skillet over medium heat for 2–3 minutes deepens their flavor.)
3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the cherry tomatoes and cook, stirring occasionally, until they begin to blister and burst, about 5–7 minutes. Season lightly with salt. (Tip: Use a wide skillet to avoid crowding the tomatoes, ensuring even blistering.)
4. Drain the pasta (reserving the water) and transfer it directly to the skillet with the burst tomatoes. Toss well. Add the prepared pesto and continue tossing to coat evenly. If the sauce seems thick, add the reserved pasta water a tablespoon at a time until it reaches a silky consistency. (Tip: The starchy pasta water helps the pesto cling to the pasta.)
5. Serve immediately, finishing with a shower of freshly grated Parmesan if desired.

Rustic yet refined, this dish harmonizes the nutty depth of pesto with the sweet, acidic pop of cherry tomatoes. The cellentani's ridges cradle every bit of sauce, delivering a burst of flavor in each bite. Pair it with a simple arugula salad or grilled chicken for a complete, satisfying meal.

Roasted Vegetable Cellentani Bake

Golden and bubbling, this roasted vegetable Cellentani bake brings together tender zucchini, sweet bell peppers, and creamy mozzarella in a hearty casserole that’s perfect for weeknight dinners.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Bake

• 1 lb Cellentani pasta
• 2 medium zucchini, diced
• 2 bell peppers (red and yellow), diced
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 oz fresh mozzarella, torn into pieces
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 425°F.
2. Toss diced zucchini and bell peppers with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes until tender and lightly charred—this enhances their sweetness.
3. Meanwhile, cook Cellentani pasta in salted boiling water according to package directions until al dente. (It will soften further during baking.) Drain and set aside.
4. In a large bowl, combine roasted vegetables, cooked pasta, crushed tomatoes, minced garlic, dried oregano, and remaining 1 tablespoon olive oil. Mix well.
5. Transfer mixture to a greased 9×13-inch baking dish. Top with torn mozzarella and grated Parmesan.
6. Reduce oven temperature to 375°F and bake for 20-25 minutes until cheese is melted and bubbly. Let cool for 5 minutes before serving to allow the casserole to set.

With its colorful medley of roasted vegetables and gooey cheese, this bake is a complete meal on its own, but pairs beautifully with a crisp green salad. The Cellentani’s ridges capture every bit of sauce and cheese, ensuring each bite is full of flavor.

Cold Cellentani Pasta Salad

Meticulously crafted for warm-weather gatherings, this Cold Cellentani Pasta Salad combines curly pasta with briny olives, creamy feta cheese, and a tangy vinaigrette that brightens every bite. It's an elegant side dish that holds its own as a light main course, perfect for picnics or backyard dinners.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Salad

• 1 lb Cellentani pasta
• 1 cup pitted Kalamata olives, halved
• 1 cup crumbled feta cheese
• 1/2 cup thinly sliced red onion
• 1/2 cup chopped fresh parsley
• 2 tbsp chopped fresh dill

Vinaigrette

• 1/3 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the Cellentani pasta and cook until al dente, about 8-9 minutes (check package directions).
2. While the pasta cooks, prepare the vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper. Set aside. Tip: Let the vinaigrette sit to meld flavors.
3. Drain the pasta in a colander and rinse under cold running water until cool to the touch. Shake off excess water. Tip: Rinsing stops cooking and removes starch so the salad doesn't clump.
4. Transfer the cooled pasta to a large mixing bowl. Add the halved olives, crumbled feta, sliced red onion, chopped parsley, and dill. Toss gently to combine. Tip: Fold in feta last to keep it intact.
5. Pour the vinaigrette over the salad and toss until everything is evenly coated. Taste and adjust seasoning if needed.
6. Cover the bowl and refrigerate for at least 30 minutes before serving. This allows flavors to meld. Tip: For best flavor, chill up to 2 hours, but bring to room temp 10 minutes before serving.

With its tangy vinaigrette and salty-savory mix of olives and feta, this salad offers a refreshing crunch from the red onion and herbs. Wedge it into lettuce cups for a playful presentation or serve alongside grilled chicken for a complete meal.

Spicy Arrabbiata Cellentani

Packed with fiery personality, this Spicy Arrabbiata Cellentani delivers a symphony of garlic, chili flakes, and velvety tomato sauce clinging to every nook of the spiral pasta. It’s a weeknight wonder that feels ambitiously indulgent.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Pasta

• 1 lb cellentani pasta

Sauce

• 3 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• 1 tsp red pepper flakes
• 1 (28 oz) can crushed tomatoes (preferably San Marzano)
• 1 tsp kosher salt, plus more for pasta water
• 1/4 cup fresh basil leaves, thinly sliced
• 1/2 cup grated Parmesan cheese (for serving)

Instructions

1. Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt (the water should taste like the sea). Cook the cellentani according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain the pasta and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes; cook, stirring constantly, until fragrant but not browned, about 1 minute.
3. Pour in the crushed tomatoes and add 1 teaspoon of salt. Reduce heat to low and let the sauce simmer gently, stirring occasionally, for 15 minutes to deepen the flavors. Tip: If the sauce becomes too thick, stir in a splash of the reserved pasta water to reach a silky consistency.
4. Add the drained cellentani to the skillet with the sauce. Toss well to coat, using tongs, and cook over medium heat for 1 minute so the pasta absorbs the sauce. Tip: For extra richness, add 2 tablespoons of pasta water and toss—the starch helps the sauce cling.
5. Remove from heat and immediately fold in the sliced basil. Serve in warm bowls, topping each portion with a generous shower of grated Parmesan. Tip: Garnish with extra red pepper flakes for added heat.
6. Enjoy hot, with crusty bread to mop up any remaining sauce.

Just a few punchy ingredients transform humble pasta into a robust, restaurant-worthy dish. The cellentani’s ridges capture every drop of the piquant sauce, offering a delightful interplay of heat and herbaceous freshness. Serve with a crisp green salad and a bold red wine for a complete Italian-inspired meal.

Butternut Squash Cellentani

Harnessing the natural sweetness of butternut squash, this creamy Cellentani pasta is elevated with fragrant sage and nutty Parmesan. Each forkful melds velvety sauce with al dente spirals for a refined autumn dish.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 fresh sage leaves, plus more for garnish
• 1 small shallot, minced
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper, to taste
• 12 oz Cellentani pasta
• Freshly grated nutmeg (optional)

Instructions

1. Preheat oven to 400°F. On a baking sheet, toss cubed squash with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly caramelized.
2. Meanwhile, bring a large pot of salted water to a boil. Cook Cellentani pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
3. In a large skillet, melt butter over medium heat. Add sage leaves and cook until crisp, about 1 minute. Transfer sage to a paper towel-lined plate; set aside.
4. In the same skillet, add shallot and cook until softened, about 2 minutes. Add roasted squash, heavy cream, and broth. Bring to a simmer, then transfer to a blender or use an immersion blender to puree until smooth. Tip: blend in batches if using a countertop blender, venting the lid to avoid pressure buildup.
5. Return the puree to the skillet over low heat. Stir in Parmesan cheese until melted. Season with salt, pepper, and a pinch of nutmeg if desired. Tip: For extra silkiness, a pinch of nutmeg enhances the squash’s sweetness.
6. Add drained pasta to the sauce, tossing to coat. If too thick, add reserved pasta water a tablespoon at a time until desired consistency. Tip: The starchy pasta water helps the sauce cling to the pasta.
7. Serve immediately, topped with crispy sage leaves and additional Parmesan.

Rich and velvety, this butternut squash Cellentani offers a luxurious twist on comfort food. The caramelized squash pairs beautifully with the nutty Parmesan and herbaceous sage, creating a dish that’s both elegant and deeply satisfying.

Lemon Garlic Shrimp Cellentani

Often, the best weeknight dinners are those that come together in a flash yet feel thoroughly indulgent. This Lemon Garlic Shrimp Cellentani pairs succulent sautéed shrimp with bright citrus and herbaceous notes, all cradled by the spiral grooves of cellentani pasta that catch every drop of the buttery sauce.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 8 ounces cellentani pasta
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 4 cloves garlic, thinly sliced
• 1 lemon, zested and juiced
• 1/4 cup fresh parsley, finely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the cellentani pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While the pasta cooks, pat the shrimp dry with paper towels. Season with salt, pepper, and a pinch of red pepper flakes if using.
3. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and just opaque. Transfer to a plate.
4. Reduce heat to medium. Add the remaining 1 tablespoon butter and sliced garlic. Sauté for 30 seconds until fragrant, scraping up any browned bits.
5. Add the lemon zest and juice to the skillet, stirring to combine. Let simmer for 30 seconds, then add the reserved pasta water and bring to a gentle simmer.
6. Return the shrimp to the skillet along with the drained pasta. Toss everything together until the pasta is evenly coated and the shrimp are heated through, about 1 minute.
7. Remove from heat. Sprinkle with fresh parsley, toss gently, and serve immediately. For extra brightness, add another squeeze of lemon at the table.

Make this dish on a busy Tuesday and you'll feel like a culinary genius. The tender shrimp and al dente pasta are bathed in a glossy, citrusy sauce, while the parsley adds a fresh, peppery finish. For a more substantial meal, pair it with a crisp green salad and crusty bread to soak up every last drop.

Baked Chicken Cellentani Casserole

Few dishes capture the essence of a cozy family dinner quite like a baked casserole, and this Baked Chicken Cellentani Casserole is a stellar example. With tender chicken, vibrant broccoli, and sharp cheddar enveloping curly Cellentani pasta in a creamy sauce, it’s a dish that feels both indulgent and wholesome.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Casserole

• 12 oz Cellentani pasta
• 3 cups broccoli florets
• 2 cups shredded cooked chicken
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese (for sauce)
• 1/2 cup shredded sharp cheddar cheese (for topping)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp paprika

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook Cellentani pasta in salted boiling water until al dente, about 8 minutes. During the last 2 minutes, add broccoli florets to blanch. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until golden and bubbly.
4. Gradually whisk in milk and heavy cream, stirring constantly until smooth. Cook until thickened, about 3-4 minutes. (Tip: For a lump-free sauce, whisk continuously in one direction.)
5. Reduce heat to low. Add 1 1/2 cups shredded cheddar, salt, pepper, garlic powder, and paprika. Stir until cheese is fully melted and sauce is smooth.
6. In a large bowl, combine cooked pasta and broccoli, shredded chicken, and cheese sauce. Stir well to coat evenly. (Tip: Let the sauce cool slightly before mixing to avoid breaking the cheese.)
7. Transfer mixture to prepared baking dish. Sprinkle remaining 1/2 cup cheddar over the top.
8. Bake for 20-25 minutes until bubbly and golden. Let rest for 5 minutes before serving. (Tip: For a crispy top, broil for 2 minutes at the end, watching carefully.)

Hearty and satisfying, this casserole delivers creamy, cheesy goodness in every forkful. The curly Cellentani pasta captures the sauce perfectly, while the broccoli adds a fresh counterpoint. Serve it with a simple green salad for a complete meal that pleases everyone.

Mediterranean Cellentani with Olives

Gather around the table for a pasta dish that transports you to the sun-soaked shores of the Mediterranean. This cellentani, with its corkscrew shape, captures every bit of the briny kalamata olives, the sweetness of sun-dried tomatoes, and the creamy tang of feta cheese.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 12 oz cellentani pasta
• 3 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• 1/2 cup kalamata olives, pitted and halved
• 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
• 4 oz feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the cellentani pasta and cook until al dente, about 8–10 minutes, following package directions.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to let it brown.
3. Stir in the sun-dried tomatoes and halved kalamata olives. Cook for 2–3 minutes, until warmed through and slightly softened.
4. Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the pasta well.
5. Add the drained pasta to the skillet with the tomato-olive mixture. Toss to combine, adding reserved pasta water a few tablespoons at a time until the sauce coats the pasta evenly. (Tip: The starch in the water helps the sauce cling to the corkscrew shapes.)
6. Remove the skillet from heat. Sprinkle the crumbled feta cheese and chopped parsley over the pasta. Gently toss until the feta is slightly melted and everything is well distributed.
7. Season with salt and freshly ground black pepper to taste. (Tip: Olives and feta are already salty, so go easy on the salt.) Serve immediately.

Rich with briny olives and tangy feta, every bite of this cellentani is a celebration of Mediterranean flavors. Pair it with a crisp green salad and a glass of Sauvignon Blanc for a complete meal.

Pesto with Walnuts and Arugula

Vibrant and verdant, this walnut pesto transforms simple cellentani into an elegant weeknight meal. The peppery arugula and nutty Parmesan elevate each forkful with texture and depth.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

For the Walnut Pesto

• 1/2 cup walnuts
• 2 cups fresh basil leaves, packed
• 2 cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/3 cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Pasta

• 1 lb cellentani pasta
• 3 cups fresh arugula
• 1/4 cup shaved Parmesan cheese
• 1 tablespoon kosher salt (for pasta water)

Instructions

1. Step 1: Bring a large pot of water to a boil. Add 1 tablespoon kosher salt. Cook cellentani according to package directions until al dente, about 10–12 minutes. Reserve 1 cup of pasta water before draining. Drain and set aside.
2. Step 2: While pasta cooks, prepare the pesto. In a food processor, combine walnuts, basil, garlic, grated Parmesan, lemon juice, salt, and pepper. Process until finely chopped. With the motor running, slowly drizzle in olive oil until the mixture is smooth and emulsified. Scrape down the sides as needed. (Tip: For deeper, nuttier flavor, toast the walnuts in a dry skillet over medium heat for 3–4 minutes before adding.)
3. Step 3: In a large skillet over medium-low heat, toss the cooked pasta with the walnut pesto until evenly coated. Add a splash of reserved pasta water (about 1/4 cup) to loosen the sauce and help it cling to the pasta. (Tip: The starchy water binds the sauce and pasta beautifully.)
4. Step 4: Remove the skillet from the heat. Add the fresh arugula and toss gently until just wilted, about 1 minute. (Tip: Residual heat will wilt the arugula; avoid overcooking to keep its peppery bite.)
5. Step 5: Serve immediately, garnished with shaved Parmesan and a few extra walnut halves for crunch, if desired.

Resplendent with its emerald hues and robust flavors, this dish is a celebration of texture and taste. The creamy pesto clings to the pasta's curls, while fresh arugula adds a lively contrast. Serve with a chilled glass of Sauvignon Blanc for a truly refined dinner.

Cheesy Cellentani Mac and Cheese

Rich, creamy, and irresistibly cheesy, this Cellentani mac and cheese elevates the classic comfort dish with a quartet of premium cheeses and a golden, crispy breadcrumb topping. The corkscrew pasta captures every bit of velvety sauce, creating a perfect bite every time. This recipe is designed for those who crave an elegant take on a beloved favorite.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Pasta

• 1 lb Cellentani pasta
• 1 tbsp kosher salt (for pasta water)

For the Cheese Sauce and Topping

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed
• 1 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1/2 cup shredded Fontina cheese
• 4 oz cream cheese, softened and cubed
• 1 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 2 tbsp grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Cook the Cellentani pasta according to package directions until al dente (about 1 minute less than recommended). Drain and set aside. Tip: Salting the pasta water generously ensures the pasta is seasoned from within.
2. In a large saucepan over medium heat, melt 4 tablespoons unsalted butter. Once foaming, whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color (a blond roux).
3. Slowly pour in the warmed whole milk and heavy cream, whisking continuously to prevent lumps. Continue whisking until the sauce thickens, about 3-5 minutes. It should coat the back of a spoon.
4. Reduce heat to low. Add 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon cayenne pepper (if using). Stir in the shredded cheddar, Gruyère, Fontina, and cubed cream cheese. Whisk until completely smooth and melted. Tip: Use room temperature cream cheese to ensure a silky sauce without lumps.
5. Add the drained pasta to the cheese sauce and stir until every piece is evenly coated. Pour the mixture into a greased 9×13-inch baking dish and spread into an even layer.
6. In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, and 2 tablespoons grated Parmesan. Mix until the breadcrumbs are evenly moistened. Sprinkle the topping over the mac and cheese.
7. Bake for 20-25 minutes, until the sauce is bubbly and the topping is deep golden brown. For extra crunch, place under the broiler for 1-2 minutes, watching carefully to avoid burning. Let rest for 5 minutes before serving. Tip: Toasting the breadcrumb topping under the broiler adds a superior crunch that contrasts beautifully with the creamy pasta.

The finished dish boasts a luscious, velvety interior with a satisfyingly crisp crust. Serve it as a hearty main with a crisp green salad or as a decadent side alongside roasted meats. The combination of four cheeses creates a complex, savory depth that will have everyone reaching for seconds.

Asian Sesame Cellentani

Rich in umami and crunch, this stir-fried cellentani brings together al dente pasta, vibrant vegetables, and a glossy sesame-soy sauce that coats every curl. It’s a weeknight-friendly dish that feels both comforting and sophisticated.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Stir-Fry

• 8 oz cellentani pasta
• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1 medium red bell pepper, thinly sliced
• 1 medium carrot, julienned
• 3 scallions, sliced (white and green parts separated)
• 1 tbsp toasted sesame seeds

For the Sauce

• 3 tbsp low-sodium soy sauce
• 2 tbsp toasted sesame oil
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger

Instructions

1. Bring a large pot of salted water to a boil. Cook the cellentani according to package directions until al dente. Drain and rinse under cold water to stop cooking; set aside.
2. While the pasta cooks, whisk together soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger in a small bowl until smooth. Set aside.
3. Heat vegetable oil in a wok or large skillet over high heat until shimmering. Add broccoli florets, bell pepper slices, and carrot julienne. Stir-fry for 2–3 minutes, until crisp-tender and lightly charred in spots. (Tip: Keep vegetables moving constantly to ensure even cooking and prevent burning.)
4. Reduce heat to medium-high. Add the cooked pasta and the sauce mixture to the wok. Using tongs, toss everything together for 1–2 minutes, until the pasta is well coated and heated through. (Tip: If the sauce seems too thick, add a splash of pasta cooking water to loosen.)
5. Remove from heat. Sprinkle with toasted sesame seeds and the green parts of the scallions. Toss gently. (Tip: Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant for deeper flavor.)

Laced with a lightly sweet and savory glaze, each curl of cellentani captures the sesame-soy essence while the vegetables retain a satisfying crunch. Serve immediately as a vibrant main or pair with grilled chicken for extra protein.

Tuna and Pea Cellentani

Under the soft glow of a spring evening, this Tuna and Pea Cellentani emerges as a study in contrasts: the briny pop of canned tuna against sweet peas, all bound by a lemon-kissed cream sauce that clings to every spiral. It’s a weeknight dinner that feels like a quiet indulgence.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 12 oz cellentani pasta
• 2 tbsp unsalted butter
• 1 small shallot, minced
• 1 clove garlic, minced
• 1/2 cup heavy cream
• 1/2 cup reserved pasta water
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 cup frozen peas
• 1 can (5 oz) solid white tuna, drained and flaked
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil. Salt the water generously—it should taste like the sea—to season the pasta from within. Add cellentani and cook until al dente, about 8–10 minutes. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
2. Meanwhile, in a large skillet over medium heat, melt the butter. Add the shallot and cook until softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds—be careful not to let it brown.
3. Pour in the heavy cream, reserved pasta water, lemon zest, and lemon juice. Bring to a gentle simmer, stirring occasionally. The sauce will be thin but will thicken as it reduces.
4. Add the frozen peas and cook until bright green and heated through, about 1–2 minutes. No need to thaw them first; the heat will do the work.
5. Reduce the heat to low, then gently fold in the flaked tuna and Parmesan. Stir just until combined; over-stirring can break the tuna into too-small pieces. The cheese will melt into the sauce, adding richness.
6. Add the cooked pasta and toss until every spiral is coated. Season with salt and pepper to taste. If the sauce seems too tight, add a splash more pasta water.
7. Serve immediately, garnished with fresh parsley if desired. The pasta will absorb the sauce quickly, so enjoy right away.

Make it a complete meal by pairing with a crisp white wine and a simple arugula salad. Each forkful captures the essence of spring—bright, creamy, and effortlessly satisfying.

Conclusion

Ultimately, this list of 19 Cellentani recipes brings variety and comfort to your dinner table. We hope you enjoy trying them as much as we do. Don’t forget to leave a comment with your family’s favorite and share this article on Pinterest!