Your favourite PASTA RECIPES of all time!

We asked you to vote for your top pasta dishes – and here they are! These five classic Good Housekeeping recipes are all Triple-tested and have stood the test of time. Tuck them into your recipe collection and adopt some new family favourites...

1st CLASSIC LASAGNE Your winner! The ultimate comfort food, this classic Italian family dish has – of course – taken the top spot in our poll.

Hands-on time 30min. Cooking time about 2hr 40min. Serves 6, with leftovers

2tbsp olive oil 1 large onion, finely chopped 1 stick celery, finely diced 1 large carrot, peeled and finely chopped 2 garlic cloves, crushed 2tbsp tomato purée 1tsp dried oregano 500g (1lb 2oz) beef mince 200ml (7fl oz) red wine 400g tin chopped tomatoes 100ml (3½fl oz) hot beef stock for the béchamel sauce 1 garlic clove 1 fresh bay leaf 50g (2oz) butter 50g (2oz) plain flour 600ml (1 pint) whole milk About 9 sheets dried egg lasagne (enough for 3 layers of pasta) Oil, to grease 100g (3½oz) Parmesan, grated

1 Gently heat the oil in a large frying pan with a lid. Fry the onion with a pinch of salt, covered, for 10min, until softened, stirring halfway through. Increase heat slightly; add celery and carrot and cook, covered, for 10min, until softened. Add the garlic, tomato purée and oregano and cook for 1min.

2 Season the mince, break up and add to the pan, stirring until evenly browned.

3 Add the wine, increase heat and reduce by half. Pour in chopped tomatoes. Rinse tomato tin out with hot beef stock; add the liquid to the pan. Reduce heat and simmer, covered, for 1hr, stirring occasionally. Remove the lid for the final 30min.

4 Preheat oven to 180°C (160°C fan) mark 4. Lightly bruise the garlic and bay leaf for the béchamel sauce.

5 Melt the butter in a large, non-stick pan, and add the flour, stirring with a wooden spoon to make a smooth, thick paste. Cook, stirring, for 2min. Remove from heat and gradually whisk in milk until smooth. Add garlic and bay leaf. Return to heat, bring to boil and simmer, stirring, for 5min until sauce has thickened and coats the back of the spoon. Off the heat, remove garlic and bay leaf and set aside.

6 In a pan of salted, boiling water, cook pasta for 1min in batches to avoid sticking. Put on an oiled plate to dry.

7 Spread a third of the meat over the base of a 1.6 litre (2¾ pint) baking dish about 25.5 x 25.5cm (10 x 10in). Spoon in a quarter of the béchamel, sprinkle with 2tbsp Parmesan and top with 3 sheets of pasta. Repeat twice. Top with the rest of the béchamel, then sprinkle over remaining Parmesan. Season with black pepper. Bake for 35min, until golden.

PER SERVING 733cals, 36g protein, 34g fat (17g saturates), 62g carbs (13g total sugars), 4g fibre

GH TIP We’ve used blanched dried pasta but you can use fresh egg pasta – just don’t precook it.