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The Pasta-bilities Are Endless - 1351 recipes

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More Pasta and Noodle recipes

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hearty beef and pasta soup

  • 1 lb lean ground beef
  • 2 whole carrots, diced
  • 4 celery stalks, diced
  • 1 medium onion, diced
  • 2 clove garlic, minced
  • 28 oz can crushed/chopped tomatoes
  • 2 cans (14.5 oz each) beef broth or fresh beef stock
  • 2 whole bay leaves
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt and pepper to taste
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 cup ditalini pasta, uncooked (or similar pasta shape)
  • Parmesan cheese, grated
4.2/5 (11 Votes)

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Makes about 4 dozen

  • 1 package (about 300 gr.) blanched almonds
  • 300 gr. Sugar
  • 70 gr. egg white (from about 2 eggs)
  • A few drops of bitter almond extract (if you can’t find it – I saw some on Amazon – you can use regular almond extract)
  • Candied cherries, almonds, or candied citrus, to top the cookies
4.3/5 (61 Votes)

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Directions: In a large pot, heat the olive oil and butter over medium heat

  • Ingredients:
  • Creamy Garlic Pasta
  • 1 teaspoons olive oil
  • 1 tablespoons butter
  • 4 cloves garlic, minced
  • 3 cups low sodium chicken broth
  • 8 ounces linguine, broken in half
  • 1 cup Parmesan cheese, shredded
  • 1/2 cup whipping cream
  • 1 tablespoon dried parsley
4.4/5 (53 Votes)

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Your family will love this Weight Watcher Crockpot Lasagna

  • 1 1/2 pounds lean ground turkey
  • 1 small onion, chopped
  • 2 tablespoons minced garlic
  • 1 pound fat free mozzerella
  • 12 ounce ricotta cheese
  • 1 teaspoon Italian seasoning
  • Salt & pepper to taste
  • 8 ounce no-bake lasagna noodles
  • 30 ounce tomato sauce
  • 6 ounce tomato paste
  • 1 cup mushrooms, sliced
  • 1/2 green pepper, chopped
4.2/5 (74 Votes)

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This frittata recipe is perfect for a mid-day weekend brunch

  • 1 1/4 cups fat-free egg substitute
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas, thawed
  • 5 slices Canadian bacon, halved and cut crosswise into matchsticks
  • 1/2 cup coarsely chopped roasted red pepper
  • 4 cups whole wheat spaghetti, cooked
  • 1/2 cup shredded part-skim mozzarella cheese
4.6/5 (39 Votes)

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Store bought cheese Raviolis are breaded and fried to a golden brown for dipping in a warm marinara sauce

  • Olive oil, for frying
  • 1 cup buttermilk
  • 2 cups Italian-style bread crumbs
  • 1 box store-bought cheese ravioli (about 24 ravioli)
  • 1/4 cup Parmesan, freshly grated
  • 1 jar store bought marinara sauce, heated, for dipping
4.5/5 (46 Votes)

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This pepperoni pasta salad was a nice change from a lot of the mayonnaise based pasta salads I have been making all...

  • 2 cups rotini pasta, uncooked
  • 1/2 teaspoon salt
  • 1 onion, chopped
  • 1 cucumber, chopped
  • 1 cup grape tomatoes, sliced in half
  • 1 cup pepperoni, cut in pieces
  • 1 (8-ounce) block mozzarella cheese, cubed
  • 1 (2.25-ounce) can black olives, sliced and drained
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1 cup Italian dressing
4.5/5 (42 Votes)

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Preheat oven to 450 degrees

  • 2 pints cherry tomatoes
  • 2 ears corn, shucked and kernels cut off
  • 2 large zucchini or summer squash, sliced in half lengthwise and then chopped into 1/2 inch thick slices
  • 1 large red onion, chopped
  • 2 cloves garlic, crushed
  • 4 tablespoons olive oil, divided into 3 tbsp and 1 tbsp
  • 8 ounces penne or farfalle pasta
  • 1/3 cup torn basil leaves
  • 1 tablespoon fresh oregano leaves
  • Coarse salt and black pepper to taste
  • 1/4 cup pine nuts (optional)
4.9/5 (11 Votes)

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Family night dinner? Try this Crockpot Baked Ziti recipe

  • 1 container part-skim ricotta, 15 ounces
  • 1 cup shredded mozzarella
  • 1 cup grated Parmesan
  • 1 teaspoon salt
  • 1 pound ziti
  • 2 jars marinara sauce, 25 ounces
  • 2 tablespoons finely chopped fresh basil leaves
4.4/5 (50 Votes)

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Fresh basil and mozzarella, goat cheese, ricotta, tomatoes, garlic, and sausage combine to make this hearty baked p...

  • 1 (16-ounce) package rigatoni pasta
  • 1 pound bulk Italian sausage
  • 1 medium sweet red pepper, chopped
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 3/4 cup heavy whipping cream
  • 1 (28-ounce) can crushed tomatoes in purée
  • 1 (6-ounce) can tomato paste
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (15-ounce) carton whole-milk ricotta cheese
  • 1 cup Parmesan cheese, shredded, divided
  • 1 (4-ounce) log fresh goat cheese, softened
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 ounces fresh mozzarella cheese, cubed
  • Fresh basil, torn, optional
4.8/5 (5 Votes)

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This hybrid dish is a cross between a frittata and a pasta based casserole

  • 8 ounces fusilli dry pasta
  • 2 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 1 cup half and half
  • 4 ounces goat cheese
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • 8 ounces baby spinach
  • 6 large eggs
  • olive oil cooking spray
  • 2 large ripe tomatoes, sliced
  • 1 cup shredded mozzerella
5/5 (3 Votes)

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In large pot of salted boiling water, cook pasta, reserve one cup pasta water, then drain

  • salt and pepper
  • 3/4 lb short pasta
  • 1 3/4 cups corn kernels (2 ears of corn, grill then shuck)
  • 1 cup cashew ricotta
  • 1/4 cup vegan parm
  • 2 cups chopped grilled zucchini
  • 1/2 cup fresh basil leaves torn, plus more for serving
  • 2 Tbsp chopped fresh dill
5/5 (3 Votes)

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Herbed Ricotta Pasta with Corn and Zucchini hearty beef and pasta soup