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Crowd-Pleasing Pastas - 672 recipes

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To deliver an arrabbiata with complex flavor and not just searing heat, we looked beyond the tradition of using onl...

  • 1 1(14.5-ounce) can 1(14.5-ounce) can whole peeled tomatoes
  • 2 2 2 tablespoons extra-virgin olive oil
  • 2 2 2 tablespoons pepperoncini, stemmed, patted dry, and minced
  • 1 1 1 tablespoon tomato paste
  • 1/2 1/2 1/2 teaspoon garlic, minced
  • 1/2 1/2 1/2 teaspoon red pepper flakes
  • 2 2 to anchovy fillets, rinsed, patted dry, and minced to paste
  • 1/4 1/4 1/4 teaspoon paprika
  • 1/4 1/4 to teaspoon salt and pepper, plus more to taste
  • 2 2 2 tablespoons Pecorino Romano, grated, plus extra for serving
  • 6 6 6 ounces penne
4.6/5 (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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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)

By

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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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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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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Cook pasta according to package directions

  • 1 cup uncooked bow tie pasta
  • 1-1/2 teaspoons butter
  • 2-1/4 teaspoons olive oil
  • 1-1/2 teaspoons all-purpose flour
  • 1/2 teaspoon minced garlic
  • Dash salt
  • Dash dried basil
  • Dash crushed red pepper flakes
  • 3 tablespoons 2% milk
  • 2 tablespoons chicken broth
  • 1 tablespoon water
  • 2 tablespoons shredded Parmesan cheese
  • 1 tablespoon sour cream
4.3/5 (44 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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Taco Tuesday switches things up with these tacos in pasta shells! The cream cheese makes them flavorful, the salsa...

  • 12 ounces dried jumbo pasta shells
  • 2 (16-ounce) jars salsa
  • 2 1/2 pounds ground beef
  • 6 ounces cream cheese, cut up
  • 2 teaspoons chili powder
  • 1 1/2 cups cheddar cheese, about 6 ounces, shredded
  • Chopped tomato (optional)
4.4/5 (27 Votes)

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1. Prepare an outdoor grill for medium- high cooking over direct heat

  • Orzo
  • 1 1/2 cups orzo
  • 3 tablespoons red wine vinegar
  • 3 tablespoons finely chopped shallots
  • 2 garlic cloves, finely chopped
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 ounces fresh baby spinach (about 3 cups not packed)
  • 1 1/2 cups grape tomatoes, cut in half
  • 1/2 cup pine nuts, toasted (see Kitchen Note)
  • 1/4 cup thinly sliced fresh basil leaves
  • 1 cup crumbled feta cheese (4 ounces)
  • 2 tablespoons chopped fresh chives, for garnish
  • Salmon
  • Four 5-ounce skinless salmon fillets
  • Olive oil, for coating the fish
  • Kosher salt and freshly ground black pepper
4.3/5 (30 Votes)

Any burning questions? Our chefs answer!

Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette Penne Arrabbiata for Two