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The Pasta-bilities Are Endless - 1351 recipes

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More Pasta and Noodle recipes

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In a large bowl, combine soup and milk

  • 26-oz. can cream of mushroom soup
  • 1 c. milk
  • 3 c. elbow macaroni, cooked
  • 3 c. shredded Cheddar cheese
  • 1 c. salsa
  • 1 c. tortilla chips, coarsely crushed
4.8/5 (4 Votes)

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Recipe Credit: Audrey Dhooge Photo Credit: Susan Johnson

  • 1 can veg. oil Tuna
  • 2 c Extra Wide Egg Noodles
  • 1 small can peas
  • 1 can Cream of Celery Soup
  • Milk
4.8/5 (4 Votes)

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Bring a large pot of salted water to a boil over high heat

  • 1 pound orzo pasta
  • 1 tablespoon extra-virgin olive oil
  • 2 ears corn, shucked and silks removed
  • Kosher salt
  • Pesto
  • 12 ounces (about 3 cups) frozen artichoke hearts, thawed, 1 cup reserved
  • 1/2 cup walnut halves, toasted* see Cook's Note
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/2 cup fresh oregano leaves
  • Zest of 1 large lemon
  • 1/4 cup fresh lemon juice, from 1 large lemon
  • 1 clove garlic, smashed
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
  • 2 cups (about 28) cherry tomatoes, halved
  • 1 1/2 cups vegan parm
  • Kosher salt and freshly ground black pepper
4.8/5 (4 Votes)

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This Basic Couscous recipe is simple to make

  • 2 tablespoons unsalted butter
  • 2 cups couscous
  • 1 cup water
  • 1 cup low-sodium chicken broth
  • 1 teaspoon table salt
  • Ground black pepper
4.8/5 (4 Votes)

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Crumble sausage into a Dutch oven; add onion

  • 3 Italian turkey sausage links (4 ounces each), casings removed
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1-3/4 cups water
  • 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 package (6 ounces) fresh baby spinach, coarsely chopped
  • 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • Dash crushed red pepper flakes
  • Shredded Parmesan cheese, optional
4.2/5 (12 Votes)

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Cook pasta according to package directions, omitting salt and fat

  • 8 ounces uncooked long fusilli (twisted spaghetti)
  • 2 bunches broccoli chopped
  • 1 cup frozen green peas, thawed
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 cup organic vegetable broth (such as Swanson Certified Organic)
  • 1 teaspoon cornstarch
  • 1/3 cup heavy cream
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash of ground red pepper
  • Coarsely ground black pepper (optional)
  • Lemon slices (optional)
4.4/5 (5 Votes)

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Make the basic pasta dough Sift the flour onto a clean work surface and make a well in the center with your fist

  • COLOR THE PASTA:
  • 1 2/3 cups Italian “00” flour (or half Italian “00” flour and half Farina di Semola)
  • 2 medium or large eggs
  • 1 tablespoon olive oil
  • A pinch of sea saltColor the pasta
  • Spinach:
  • Follow the Basic Pasta Dough recipe.
  • Sift the flour onto a clean work surface.
  • Next, puree 3/4 cup frozen cooked leaf spinach (squeezed to remove as much moisture as possible) in a food processor.
  • Add it to the well in the flour.
  • Continue as per the Basic Pasta Dough method.
  • Tomato:
  • Add 2 tablespoons tomato paste or sun-dried tomato paste to the well in the flour.
  • Use 1 large egg instead of 2 medium ones.
  • Continue as per the Basic Pasta Dough recipe.
  • Beet Roast:
  • 1 red beet until softened, about 45 minutes.
  • Let cool.
  • Peel and grate or puree in a food processor.
  • Add 2 tablespoons grated cooked beet to the well in the flour.
  • Use 1 large egg instead of 2 medium ones.
  • Continue as per the Basic Pasta Dough recipe.
  • Saffron:
  • Soak 1 sachet of powdered saffron in 2 tablespoons hot water for 15 minutes.
  • Strain the water, discarding the solids.
  • Use 1 large egg instead of 2 medium ones and whisk with the vibrant saffron water before adding to the well in the flour.
  • Continue as per the Basic Pasta Dough recipe.
  • Herb:
  • Add at least 3 tablespoons finely chopped fresh green herbs to the well in the flour.
  • Black squid ink pasta:
  • Add 1 sachet squid ink to the eggs and whisk to combine before adding to the flour. A little extra flour may be needed.
4.1/5 (60 Votes)

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Flavors of sausage lasagna in this cheesy stuffed sausage pasta bake

  • 1 package Jimmy Dean® Regular Flavor Pork Sausage Roll
  • 1 pound rigatoni or penne pasta
  • 1 (24 ounce) jar spaghetti sauce
  • 2 teaspoons dried Italian seasoning
  • 1/4 teaspoon salt
  • 1 container ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley, optional
3.9/5 (26 Votes)

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Melt butter in small saucepan

  • 1 tbsp. butter
  • 1 tbsp. flour
  • 1 cup milk or cream
  • 3 egg yolks
  • I tbsp. white wine (optional)
  • 1/2 cup grated Parmesan cheese
  • l/4 tsp. salt Pinch of pepper
4.6/5 (15 Votes)

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1, Cook Pasta according to package directions

  • 1 pound dry rigatoni,penne or ziti
  • 1 tbsp olive oil
  • 1 -1 1/4 pounds Italian sweet bulk sausage, casing removed
  • 4 cloves garlic ,thinly sliced
  • 2 cups chicken broth
  • 1/8 tsp red pepper flakes
  • 2 bunches broccolini, trimmed with stems removed, cut into one inch pieces
  • 4 tbsp unsalted butter
  • 1 1/2 cups grated Parmesan(6oz)
  • 1/4 tsp kosher salt
  • 1/8 tsp pepper
4.6/5 (15 Votes)

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3/4 teaspoon celery seeds In a large bowl combine the cooked pasta, tomato, peas, and onion

  • 12 ounces Ditalini pasta (or use elbow macaroni), cooked according to package instructions
  • 1 1/2 tomato, chopped (or try cherry and grape tomatoes sliced in half)
  • 3/4 cup frozen peas
  • 1/2 cup chopped onion
  • 1 1/2 cups Vegenaise (or other vegan mayo)
  • 3 Tablespoons white wine vinegar
  • 3 teaspoons prepared mustard
  • 2 1/4 teaspoons sea salt, or to taste
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 teaspoon celery seeds
4.5/5 (17 Votes)

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Heat a large pot of boiling water over high heat and season generously with salt (make it taste like the ocean)

  • 1 1/2 pounds cheese raviolis (fresh or dried)
  • 4 tablespoons butter (divided)
  • 2 tablespoons olive oil
  • 2 cups cremini mushrooms
  • 4 cloves garlic (thinly sliced)
  • 1 large shallot (minced)
  • 2 rosemary sprigs
  • 1/3 cup Parmigiano Reggiano
  • Salt
4.3/5 (34 Votes)

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