Microwave Bowl Pasta (Printable Format)

Fast pasta cooked in a microwave bowl, ready to enjoy with your preferred sauce and toppings.

# What's Needed:

→ Pasta

01 - 2.5 oz dried pasta (penne, fusilli, or elbow macaroni)
02 - 2 cups water
03 - 1/2 tsp salt

→ Sauce & Toppings

04 - 1/3 cup marinara, pesto, or Alfredo sauce (store-bought or homemade)
05 - 1 tbsp grated Parmesan cheese (optional)
06 - Fresh basil or parsley, chopped (optional)
07 - Salt and pepper, to taste

# How To Make It:

01 - Place dried pasta into a large, microwave-safe bowl. Add water and salt, ensuring pasta is fully submerged; add more water if necessary.
02 - Microwave uncovered on high for 4 minutes, then stir the pasta thoroughly.
03 - Microwave in 2–3 minute increments, stirring after each, until pasta reaches al dente texture, typically totaling 8–12 minutes depending on microwave power.
04 - Remove bowl carefully as it will be hot. Test pasta for tenderness and microwave an additional 1–2 minutes if necessary.
05 - Drain excess water using a fine-mesh sieve or by tilting the bowl carefully while holding back pasta with a fork or spoon.
06 - Immediately toss hot pasta with your chosen sauce until evenly coated. Garnish with Parmesan cheese and chopped herbs if desired. Season with additional salt and pepper to taste.
07 - Serve the pasta hot for best flavor and texture.

# Expert Advice:

01 -
  • It's genuinely faster than boiling water on the stovetop once you get the timing right.
  • One bowl means almost no cleanup, which matters more than you'd think at 11 p.m. on a Tuesday.
  • This works anywhere—dorms, offices, hotel rooms, wherever you have a microwave and 15 minutes.
02 -
  • Microwave power levels vary wildly—a 1000-watt microwave cooks faster than a 700-watt one, so your timing might be slightly different than mine.
  • Stir frequently; I learned the hard way that skipping the 2-minute checks results in some pieces cooked through and others still crunchy.
  • The pasta keeps cooking slightly after you drain it, so pulling it out when it's *almost* al dente is the move.
03 -
  • If your first batch comes out undercooked, resist the urge to microwave it for another 5 minutes at once—go in 1-minute increments so you don't overshoot.
  • The starchy water that drains off isn't wasted; keep a little of it in the bowl with the pasta before adding sauce, because it helps the sauce coat everything evenly instead of clumping.
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