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The Pasta-bilities Are Endless - 22297 recipes

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This one pot creamy garlic pasta is easy to make, and easy to clean up! You can adjust the amount of garlic you add...

  • 2 teaspoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups chicken stock
  • 1/2 pound spaghetti, or angel hair pasta
  • 1 cup grated parmesan cheese
  • 3/4 cup heavy cream
  • 2 tablespoons chopped fresh parsley
4.6/5 (52 Votes)

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Nutritional Info Amount Per Serving Calories: 208

  • 2 cups of cooked whole wheat spaghetti
  • 1 tablespoon sesame oil
  • 3 tablespoons smooth peanut butter
  • 1 tablespoon fresh ginger, chopped
  • red pepper flakes to taste (approx. 1 teaspoon)
  • 3 tablespoons hot water1 garlic clove, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon toasted sesame seeds
4.5/5 (62 Votes)

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"I sometimes substitute chicken broth for half the heavy cream called for in the recipe to reduce calories

  • 1 (16 ounce) package penne pasta
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves - cut into thin strips
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1 1/4 cups heavy cream
  • 1/4 cup pesto
  • 3 tablespoons grated Parmesan cheese
  • Variation: fresh spinach
4.4/5 (64 Votes)

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No one will guess that you cheated by using canned tomato soup

  • 1 package (9-ounces) refrigerated cheese tortellini
  • 2 cans (10 3/4-ounces each) reduced-sodium condensed tomato soup, undiluted
  • 2 cups vegetable broth
  • 2 cups 2% milk
  • 2 cups half-and-half cream
  • 1/2 cup oil-packed sun-dried tomatoes, chopped
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 cup Parmesan cheese, shredded
  • Additional shredded Parmesan cheese, optional
4.5/5 (61 Votes)

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I love how this recipe will feed my large family and still yield a few leftovers

  • 12 ounces Rigatoni pasta
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 2 (15 ounce cans) Contadina Tomato Sauce
  • 28 ounce can Contadina Crushed Tomatoes
  • 1 1/2 tablespoon Contadina Tomato Paste
  • 1 1/2 cups Mozarella cheese
  • 1/2 finely shredded Parmesan cheese
  • 1 tablespoon garlic powder
  • 2 tablespoons Italian seasoning
  • salt and pepper to taste
  • 1 teaspoon sugar
4.5/5 (56 Votes)

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In a large saucepan, saute the shrimp, mushrooms, garlic powder, salt and pepper in butter for 3-5 minutes

  • 3/4 pound uncooked medium shrimp, peeled and deveined
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup butter, cubed
  • 1 package (8 ounces) fettuccine, cooked and drained
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup milk
  • 1/2 cup sour cream
  • Minced fresh parsley, optional
4.5/5 (56 Votes)

By

Cut tops and ends off of carrots, toss tops and ends and 1 cut up carrot in stock pot

  • Whole fryer
  • 5-6 carrots with tops
  • 5-6 stalks celery
  • 1 onion
  • 1 bag small pasta shapes
  • 2 Tablespoons poultry seasoning
  • salt and pepper to taste (I use about two tsp salt, no pepper)
4.5/5 (56 Votes)

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I added the fresh spinach, pasta, parmesan and 1 cup of the mozzarella and I mixed it all up really well

  • 1 1/2 pounds lean ground beef
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 (15-ounce) can tomato sauce
  • 1 can stewed tomatoes
  • 1 teaspoon oregano
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • 10 ounces frozen spinach, thawed
  • 16 ounces bowtie pasta, cooked
  • 1/2 cup parmesan cheese, shredded
  • 1 1/2 cup mozzarella, shredded
4.4/5 (63 Votes)

Cooking for 2? This is the recipe for you

  • Nonstick cooking spray
  • 1 teaspoon extra virgin olive oil
  • 2 to 3 garlic cloves, minced
  • 8 ounces shrimp, deveined and sliced in half lengthwise
  • 1/2 cup frozen green peas, thawed
  • 1/3 cup carrots, coarsely shredded
  • 1/2 cup reduced sodium chicken broth
  • 1 tablespoon processed light cream cheese
  • 2 cups cooked farfalle (bowtie) pasta, cooked without salt
  • 3 tablespoons Parmesan cheese, grated
  • 1/2 teaspoon fresh lemon rind, grated
  • 1/8 teaspoon salt
  • Fresh ground black pepper to taste
  • Fresh chives, chopped (Optional)
4.5/5 (56 Votes)

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There's something about the way plain old macaroni cooks to a soft, silky texture that enhances the creaminess of t...

  • 1.5 ounces all-purpose flour (about 1/3
  • cup)
  • 2 2/3 cups 1% low-fat milk
  • 2 ounces shredded fontina cheese (about 1/2 cup)
  • 2 ounces grated Parmesan cheese (about 1/2 cup)
  • 2 ounces shredded extra-sharp cheddar cheese (about
  • 1/2 cup)
  • 3 ounces light processed cheese (such as light
  • Velveeta)
  • 6 cups cooked elbow macaroni (about 3 cups
  • uncooked)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/3 cup crushed melba toasts (about 12 pieces)
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
4.5/5 (55 Votes)

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Quick and easy Italian baked chicken with pasta using a package of seasoning mix

  • 2 cups uncooked medium pasta, such as rotini, penne or ziti
  • 1 pound uncooked boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 cups shredded mozzarella cheese, divided
  • 1 1/2 cups water
  • 1 package McCormick® Italian Chicken and Pasta Bake Seasoning Mix
  • 1 (14 1/2 ounce) can petite diced tomatoes, undrained
4.5/5 (59 Votes)

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Add orzo to a large pot of salted boiling water

  • 1 cup orzo
  • 1-1/2 cups chopped broccoli florets
  • 1/4 cup shredded cheddar cheese
  • 2 Tablespoons grated parmesan cheese
  • 1 Tablespoon butter
  • 1/4-1/2 cup 2% milk
  • salt
4.4/5 (62 Votes)

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