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Our best pasta recipes - 414 recipes

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1 In 10-inch skillet, heat water, cooking sauce and pasta to boiling, stirring occasionally

  • 1 1/2 cups water
  • 1 pouch (9 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
  • 1 1/2 cups uncooked bow-tie (farfalle) pasta
  • 2 cups deli rotisserie chicken, cut into 1/2-inch pieces
  • 3/4 cup frozen sweet peas
  • 1 teaspoon Italian seasoning
  • Sliced fresh basil, if desired
  • Shredded Parmesan cheese, if desired
4.2/5 (32 Votes)

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HEAT oven to 375ºF. COOK pasta as directed on package, omitting salt

  • 2 cups penne pasta, uncooked
  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 2 T flour
  • 2 T Sun Dried Tomato Vinaigrette Dressing
  • 1 cup chicken broth
  • 2 oz. PHILADELPHIA Neufchatel Cheese, cubed
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
  • 1 cup Shredded Mozzarella Cheese
  • 2 T Grated Parmesan Cheese
4.4/5 (24 Votes)

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From Cook Smart

  • 1 T salt
  • 1 1b elbow, shell, or other small size pasta
  • 2 12oz. cans evaporated milk
  • 1 c chicken broth
  • 3 T butter
  • 1/3 c flour
  • 1 1/2 T Dijon mustard
  • 1/2 c grated parmesan cheese
  • Freshly ground black pepper, to taste
  • 1 1b grated extra sharp cheddar cheese
4.6/5 (14 Votes)

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Growing up as a kid my favorite food was mac and cheese

  • 2 cups dry small elbow macaroni or shells
  • 1/4 cup (butter or margarine, cut into pieces, about a 1/2 stick
  • 1 can (12 fluid ounces) Nestle Carnation Evaporated Milk
  • 2 large eggs
  • 1 teaspoon dry mustard
  • 1/2 teaspoon ground white pepper
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) American cheese, cut into pieces
3.8/5 (197 Votes)

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This is NBA star Shaquille O'Neal's recipe for mac and cheese

  • 1 (16-ounce)) box elbow macaroni
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) margarine, or butter
  • 1 tablespoon flour
  • 1 to 1 1/2 cups milk
  • 1 egg
  • 1 (16-ounce) package Velveeta cheese, diced
  • 1 (16-ounce) package sharp cheddar cheese, diced
  • 1 cup bread crumbs
4.1/5 (38 Votes)

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1. Cook pasta according to package directions

  • 1/2 lb uncooked penne pasta
  • 1 lb skinless, boneless chicken thighs
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 2 tablespoons flour
  • 1/2 cup chicken broth
  • 1/4 cup milk
  • 1/2 cup salsa
  • 1/2 package cream cheese, cut into pieces (4 oz)
4.4/5 (32 Votes)

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Layer half of the pasta in a lightly greased 13"x9" baking pan; sprinkle with salt and pepper

  • 16-oz. pkg. ditalini pasta, cooked and divided
  • salt and pepper to taste
  • 2 16-oz. pkgs. extra-sharp Cheddar cheese, cubed and divided
  • 2 16-oz. cans whole tomatoes, drained, crushed and divided
4.8/5 (8 Votes)

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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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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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For recipe direcitons, see the video on this site: http://foodwishes

  • For the dressing:
  • 1 pound (4 cups) uncooked elbow macaroni, cooked in well-salted water
  • 1 cup mayonnaise, plus an extra spoon as needed
  • 1/4 cup white vinegar
  • 1 or 2 tbsp white sugar
  • 2 tablespoons Dijon mustard
  • 2 tsp kosher salt, plus more to taste
  • 1/2 teaspoon ground black pepper
  • 1/8 tsp cayenne
  • 1/2 cup green onions, white and light parts
  • 1 cup finely diced celery
  • 3/4 cup diced red bell pepper
  • 1/2 cup diced green pepper (I used poblano and jalapeno)
  • 1/2 cup grated carrot
4.5/5 (26 Votes)

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Once you try this recipe, you'll be saying this is the "Best American Macaroni Salad" ever!

  • 2 cups dry elbow macaroni, cooked, rinsed, and drained
  • 1/3 cup diced celery
  • 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
  • 1 tablespoon minced flat-leaf parsley
  • 1/2 cup diced vine-ripened tomato (optional)
  • 1/2 cup prepared mayonnaise
  • 3/4 teaspoon dry mustard
  • 1 1/2 teaspoons sugar
  • 1 1/2 tablespoons cider vinegar
  • 3 tablespoons sour cream
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
4.4/5 (29 Votes)

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This cold salad is the best I have ever made

  • 1/2 cup mayonnaise OR 1/2 cup plain greek yogurt
  • 3 tablespoons chili sauce
  • Note: if your family doesn't like the heat that chili sauces gives, then simply use 1 or 2 tablespoons of ketchup and a couple of dashes of Worcestershire Sauce sauce instead
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 3 cups cooked elbow macaroni
  • 1/2 cup tomato, seeded and chopped (I prefer roma tomatoes, but any kind will work so use your favorite or whatever you have in the refrigerator)
  • 2 tablespoons green onions, chopped
  • 1/4 cup sliced black olives "optional"
  • 3 cups lettuce, shredded
  • 4 slices cooked bacon, crumbled
4.7/5 (9 Votes)

Any burning questions? Our chefs answer!

BLT Macaroni Salad Rotisserie Chicken and Bow-tie Pasta