Tempting Baby Pasta Recipes

These simple pasta baby food recipes are full of flavour and use fresh, healthy ingredients to create some delectable dishes for baby!

Pasta for your baby food recipes

These recipes are suitable for babies from around six months of age and are ideal if your baby is just learning to chew.

Try chopping the cooked pasta very finely – we used to do this with a pair of kitchen scissors. As your baby’s chewing skills improve, you can chop the pasta a little more roughly.

Another option is to buy bags of tiny pasta shapes made just for babies, then use them in place of the types of pasta listed in these recipes.

Remember to apply the four day rule as you introduce each new food to your baby – this will help you identify any potential allergies and digestive problems that may arise.

Please note that some of these recipes contain tomatoes – some parents prefer to delay the introduction of tomatoes until their babies are at least 10 months of age (read more about introducing tomatoes here).


Quick And Easy Cheese Sauce

2 oz (1/4 cup) cream cheese, cubed

1 oz (1/4 cup) Parmesan cheese, grated

3 tbsp milk

pinch nutmeg (optional)

  1. Place the cream cheese, Parmesan cheese and milk in a saucepan over a low heat and cook gently until the cheese melts, stirring constantly.
  2. When the sauce is smooth, stir in the nutmeg.
  3. Toss the sauce with hot, cooked pasta.

How to prepare homemade yogurt cheese – easy to make and great with pasta



Pasta Ratatouille

4 oz uncooked pasta (elbow macaroni works well)

1 tbsp olive oil

1/2 medium onion, chopped

1 small 

eggplant/aubergine , diced

1 small zucchini/courgette, diced

8 oz (1 cup) fresh, ripe tomatoes, chopped

2 tbsp fresh basil, chopped

1 tbsp Parmesan cheese, grated


  1. Prepare the pasta as per the directions on the package, then drain.
  2. Meanwhile, in a large frying pan/skillet, saute the onion in the oil over a medium heat for 1 min.
  3. Add the eggplant and zucchini, then saute the vegetables until tender, stirring frequently (about 5-10 mins).
  4. Remove the vegetables from the pan and set aside.
  5. Using the same pan, cook the tomatoes over a high heat, until the liquid is reduced by almost half.
  6. Add the basil and cook for 1 min, then add the eggplant, zucchini, onion and pasta.
  7. Sprinkle with the Parmesan cheese and serve!



Vegetable Lasagna

8 oz dry lasagna

1/2 onion, chopped

1/2 green bell pepper, chopped

8 oz (1 cup) broccoli, chopped

8 oz (1 cup) cauliflower, chopped

4 oz (1/2 cup) eggplant/aubergine, chopped

8 oz (1 cup) cottage cheese

8 oz (2 cups) grated mozzarella

8 oz (1 cup) tomato sauce

6 fl oz (3/4 cup) tomato juice

1/2 tbsp olive oil

pinch basil

pinch oregano


  1. Preheat oven to 350 deg F, 180 deg C.
  2. Put the oil into the bottom of an oven-proof dish.
  3. Cover the bottom of the dish with a layer of uncooked lasagna, overlapping the edges slightly.
  4. Cover the lasagna with half of the onions, eggplant, cauliflower, broccoli and peppers.
  5. Cover the vegetables with half of the cottage cheese and half of the mozzarella.
  6. Pour half of the tomato sauce over the cheese.
  7. Add the herbs, then repeat the process, starting with the lasagna and using the rest of the ingredients.
  8. Pour the tomato juice over the completed layers, then bake for one hour. Serve when cool enough and divide the leftovers into portions that you can store in the freezer for future use!



Creamy Vegetable Pasta Sauce

8 oz (1 cup) cottage cheese

2 tbsp Parmesan cheese

2 tbsp low sodium or homemade chicken stock

1/2 medium onion, chopped

4 oz (1/2 cup) broccoli, chopped

1 small carrot, peeled and grated

4 oz (1/2 cup) cauliflower, chopped

1/2 red pepper, sliced

3 tbsp sliced mushrooms


  1. Place the cottage cheese and Parmesan cheese in a blender and blend until smooth. Set aside.
  2. In a saucepan, saute the onion in the stock over a medium heat.
  3. When the onion is tender, add all the vegetables except for the mushrooms and cook for 5 mins.
  4. Add the mushrooms and continue to cook until all the vegetables are tender.
  5. Stir in the cheese mixture and warm through over a low heat.
  6. Chop more finely if necessary – or puree in a blender – and serve over cooked pasta.


Pasta With Asparagus (for babies enjoying texture)

4 oz (around 1 cup) tagliatelle

2 tbsp unsalted butter

2 oz (1/4 cup) onion, finely chopped

1 bunch of asparagus, washed and woody stems removed

2 tbsp homemade chicken stock

2 tbsp fresh lemon juice (optional – some babies react to citrus)

2 oz (1/2 cup) grated Parmesan cheese

2 oz (1/2 cup) grated mozzarella


  1. Cook the pasta as per the directions on the packet, then drain and keep warm.
  2. Cut the asparagus diagonally into 1/2″ pieces.
  3. Melt the butter over a medium heat in a large frying pan/skillet.
  4. Add the onion and saute until tender, stirring frequently, (about 5 mins).
  5. Add the asparagus and cook for 3 mins, stirring frequently.
  6. Add the lemon juice (if using) and stock and cook for a further minute.
  7. Remove from the heat and toss with the pasta, Parmesan cheese and mozzarella.
  8. Chop well.


Vegetable Fettuccine With Mint

1 celery stalk, chopped

1 carrot, peeled and chopped

4 oz (around 1 cup) fettuccine

1 tbsp olive oil

2 tbsp fresh mint, chopped


  1. Place the carrot and celery into a pan of water and bring to the boil.
  2. Add the fettuccine and cook at a high simmer until tender.
  3. Drain.
  4. Warm the olive oil, then stir in the mint.
  5. Pour the mint oil over the pasta and vegetables, chop well serve.


Feel free to experiment with the vegetables used here, to create the perfect pasta dish for your little one.

And sit back to watch him enjoy a delicious meal, home-cooked by his favourite chef – you!


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