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The Pasta-bilities Are Endless - 22297 recipes

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1. Cook pasta according to package directions; drain

  • 8 oz. uncooked thin spaghetti
  • 5 garlic cloves, minced
  • 2 Tbsp. olive oil
  • 2 lb. plum tomatoes, cut into eighths
  • 3 Tbsp. minced fresh parsley
  • 3 Tbsp. thinly sliced or chopped
  • fresh basil
  • 1 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • Freshly grated Parmesan cheese
4.5/5 (63 Votes)

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In a large skillet over medium heat, pour 1 tablespoon of olive oil, sear sausage links

  • 1 pound Sweet Italian Sausage
  • 2 bell peppers, sliced thin
  • 2 medium onions, sliced thin
  • 1 tsp minced garlic
  • 2 jars (26 oz each) marina sauce (use one jar spicy sauce if desired)
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 cup mozzerella cheese
  • 1 pound penne pasta, cooked according to package directions
4.7/5 (43 Votes)

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Broccoli Slaw with Ramen noodles, slivered almonds, sun flower seeds, chopped green onions and dressing made with y...

  • 2 (3-ounce) packages beef-flavor ramen noodles
  • 2 (8 1/2-ounce) packages broccoli coleslaw mix
  • 1 cup toasted slivered almonds
  • 1 cup sunflower seed
  • 1/2 bunch green onion, chopped
  • 1/2 cup sugar
  • 3/4 cup oil
  • 1/3 cup white vinegar
4.5/5 (66 Votes)

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Replicate a favorite restaurant recipe at home

  • 1 pound fettuccine or linguine
  • Salt to taste
  • 1 pound boneless, skinless chicken breast, cut into 2 inch pieces
  • 4 tablespoons olive oil, divided
  • 1/2 cup onion, chopped, divided
  • 2 cloves garlic, chopped, divided
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 1 cup white wine
  • 1/2 cup whipping cream or half and half
  • 1/2 cup +1 teaspoon Parmesan cheese, grated
  • 1 teaspoon ground pepper
  • 2 teaspoons dried parsley flakes
4.5/5 (57 Votes)

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This recipe will take the mac n' cheese you're used to and make it "grown-up

  • 2 cups uncooked elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons Gold Medal all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon garlic, grated or minced fine
  • 2 cups milk
  • 2 cups shredded Gruyère cheese, about 8 ounces
  • 1 tablespoon fresh rosemary leaves, chopped
4.5/5 (61 Votes)

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Heat oven to 375 degrees F

  • Creamy Baked Macaroni and Cheese
  • Makes 8 -10 servings.
  • 16 ounces elbow macaroni (about 3 cups)
  • 3 tablespoons butter or margarine
  • 1 1/2 cups milk, divided
  • 2 large eggs, lightly beaten
  • 1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
  • 8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
  • 8 ounce shredded Kraft Monterrey Jack Cheese
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
4.5/5 (58 Votes)

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Try making them next time you prepare your favorite soup or stew

  • 1 beaten egg
  • 1/2 tsp salt
  • 1 cup flour
  • 1/2 tsp baking powder (optional)
  • 2 TBS cold milk
4.5/5 (58 Votes)

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Imagine the flavors of buffalo wings with blue cheese and celery, but as a macaroni and cheese dish

  • 3/4 pound elbow macaroni
  • 1 cup Frank's red hot sauce
  • 6 tablespoons unsalted butter
  • 2 1/2 cups cooked, shredded chicken (from 2 chicken breasts)
  • 1/4 cup flour
  • 4 cups low-fat milk, heated to a simmer
  • Kosher salt, to taste
  • Black pepper, freshly ground
  • 12 ounces white cheddar cheese, grated
  • 8 ounces Monterrey Jack cheese, grated
  • 3 stalks celery, thinly sliced
  • 1 cup panko bread crumbs
  • 1 clove garlic, minced
  • 1/3 cup crumbled blue cheese
  • 1 tablespoon extra-virgin olive oil
4.4/5 (64 Votes)

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Preheat oven to 350 degrees

  • 1-1/4 pound Ground Chuck
  • 1 can 15-ounces Tomato Sauce
  • 1/2 teaspoon Salt
  • Freshly Ground Black Pepper
  • 8 ounces, weight Egg Noodles
  • 1/2 cup Sour Cream
  • 1-1/4 cup Small Curd Cottage Cheese
  • 1/2 cup Sliced Green Onions (less To Taste)
  • 1 cup Grated Sharp Cheddar Cheese
4.5/5 (56 Votes)

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Quick and easy weeknight dinner with pasta, smoked sausage and a cheesy tomato cream sauce will become a family fav

  • 1 tablespoon olive oil
  • 1 pound smoked sausage
  • 1 1/2 cups diced onion
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 (10 ounce) can Ro-Tel tomatoes and green chiles, Mild
  • 1/2 cup heavy cream
  • 8 oz penne pasta
  • 1/2 teaspoon salt and pepper, each
  • 1 cup Monterey Jack cheese, shredded
  • 1/3 cup thinly sliced scallions
4.7/5 (44 Votes)

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Boil and salt a large pot of water and cook your pasta

  • 4-8 oz fettuccine or linguine
  • 10 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same)
  • 8 oz fresh, sliced mushrooms
  • 2 garlic cloves, minced
  • 3 oz cream cheese, cut into small pieces
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have)
  • 2/3 cup boiling water (from your noodle pot)
  • 1 lb cooked shrimp (feel free to buy frozen-gasp!)
4.6/5 (54 Votes)

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Cook the macaroni in lightly salted water according to package directions

  • 4 cups Elbow Macaroni
  • 3 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)
  • 1/2 cup Black Olives, Chopped Fine
  • 6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup Diced)
  • 3 whole Green Onions, Sliced (white And Dark Green Parts)
  • 1/2 cup Mayonnaise
  • 1 Tablespoon Red Wine Or Distilled Vinegar
  • 3 teaspoons Sugar, More Or Less To Taste
  • 1/4 teaspoon Salt, More To Taste
  • Plenty Of Black Pepper
  • 1/4 cup Milk (more If Needed)
  • Splash Of Pickle Juice (spicy Sweet Pickles)
  • Extra Pickle Juice To Taste
4.6/5 (54 Votes)

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