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Crowd-Pleasing Pastas - 672 recipes

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Outstanding orzo salad with shrimp and spinach! So easy to make and so delicious! Per serving: Calories 672; Fat

  • Kosher salt
  • 1/2 cup orzo
  • 4 cups spinach, thinly sliced
  • 10 medium radishes, quartered
  • 1 small cucumber, peeled, seeded and diced
  • 1/2 red onion, quartered and thinly sliced
  • 1/4 cup pitted oil-cured olives, chopped
  • 1/2 cup packed fresh mint, chopped
  • 1/2 cup packed fresh parsley, chopped
  • 1/3 cup plus 2 tablespoons fresh lemon juice
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 cup feta cheese, crumbled
4.7/5 (6 Votes)

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A great looking and tasting Rosemary Herbed Bread, just like they serve at Macaroni Grill

  • 1 cup water
  • 3 Tablespoons olive oil
  • 2 1/2 cups flour
  • 1 1/2 teaspoon salt
  • 1 1/2 Tablespoons sugar
  • 1/4 teaspoon Italian seasoning
  • 1 1/2 Tablespoons rosemary
  • 1 Tablespoon yeast
  • additional rosemary to garnish
4.7/5 (6 Votes)

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1.Mince the onions and garlic

  • 2 yellow onions
  • 6 cloves garlic
  • 1 medium kabocha or butternut squash, peeled and cubed, about 4-5 cups
  • 4 cups vegetable broth
  • salt + pepper + dried oregano
  • 1/2 cup cream or half and half
  • 1 lb. ground turkey
  • 2 cups packed fresh spinach
  • 1 cup grated Provolone cheese
  • 1 lb. whole wheat rigatoni
4.3/5 (13 Votes)

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Combine olive oil and butter in a large soup pot; place over medium heat and cook until butter is melted

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 cans (14.5-ounces each) Italian Diced Tomatoes with Basil, Garlic and Oregano
  • 4 cups tomato/spaghetti sauce-1 large can
  • 4 cups vegetable broth
  • 1 package (12-ounces) frozen tortellini
  • 1 - 2 bags 6oz. fresh baby baby spinach- take stems off-(spinach shrinks down)
  • salt and fresh ground pepper, to taste
  • Parmesan cheese to taste
4.6/5 (12 Votes)

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Thick and creamy minestrone soup made with fresh vegetables in your crock pot

  • 1 (15-ounce) can white beans, drained, rinsed (cannellini or navy)
  • 3 cups fat free chicken broth (or vegetable broth for vegetarians), divided
  • 1 (28-ounce) can diced tomatoes
  • 1 cup carrots, chopped
  • 1 celery stalk, chopped
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tablespoons fresh basil, chopped
  • 1/4 cup fresh Italian parsley leaves, chopped
  • 1 ounce chunk of good Parmesan cheese rind
  • Salt and fresh pepper
  • 1 medium zucchini, chopped
  • 2 cups fresh or frozen (defrosted) spinach, chopped
  • 2 cups cooked small pasta like ditalini or elbows (al dente)
  • Extra Parmesan cheese, grated, for topping
4.5/5 (24 Votes)

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Heat a Dutch oven or large, heavy-bottomed pot over medium heat until hot, about 3 minutes

  • Serves 4
  • 1 (4-ounce) piece of pancetta, diced into 1/2-inch pieces
  • 1/2 medium yellow onion, finely chopped
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1 3/4 cups orzo pasta (about 11 ounces)
  • 2 1/2 cups water, plus more as needed
  • 1 1/2 cups milk (not nonfat)
  • 3/4 teaspoon fine salt, plus more for seasoning
  • 1/4 cup finely chopped fresh Italian parsley
  • 2 tablespoons grated Parmesan cheese
4.3/5 (9 Votes)

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Don't have the Ninja 4-in-1 Cooking System? Cook the ravioli in boiling water on the stovetop

  • 1 lb lean ground beef
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1-1/4 tsp ground black pepper
  • 1-3/4 cups water
  • 1 (24-oz) jar marinara sauce
  • 2 lbs frozen cheese ravioli
  • 1-1/4 cups shredded Mozzarella cheese
  • 2/3 cup Ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup fresh chopped parsley
4.6/5 (10 Votes)

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In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat

  • 2 tablespoons butter
  • 4 tablespoons olive oil
  • 3 onions, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon fresh-ground black pepper
  • 3/4 pound ziti
  • 3 ounces soft goat cheese, such as Montrachet, crumbled
  • 3 tablespoons grated Parmesan cheese, plus more for serving
4.2/5 (10 Votes)

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Bring a large pot of salted water to a boil

  • Kosher salt
  • 1 large yellow tomato, seeded and diced
  • 1 small yellow squash, finely diced
  • 1/2 cup chopped fresh chives (about 1 small bunch)
  • Finely grated zest of 1 lemon
  • 3 tablespoons extra-virgin olive oil
  • 4 ounces soft goat cheese, crumbled
  • 12 ounces dried egg fettuccine
  • 4 ounces wax beans (about 2 cups), trimmed and halved lengthwise
  • 1/4 cup grated parmesan cheese
4.6/5 (10 Votes)

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Place macaroni and broth in rice cooker

  • 1 can (14 ounce) chicken broth or 2 bouillon cubes in 14 oz water
  • 2 cups elbow macaroni (uncooked)
  • 3/4 cup milk
  • 2 cups shredded cheddar cheese
4.6/5 (10 Votes)

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Combine all ingredients, except garnish, in a lightly greased 2-quart casserole dish

  • 8-oz. pkg. elbow macaroni, cooked
  • 16-oz. container cottage cheese
  • 3/4 c. sour cream
  • 8-oz. pkg. shredded sharp
  • Cheddar cheese
  • 1 egg, beaten
  • 1 t. salt
  • 1/8 t. pepper
  • 2 t. onion, grated
  • Garnish: Italian-style dry
  • bread crumbs, paprika and
  • dried parsley
4.6/5 (10 Votes)

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1. Cook linguine according to package directions

  • 1 box linguine
  • 3 tablespoons butter
  • 2 1/2 tablespoons olive oil
  • 4 garlic cloves, minced garlic
  • 1 lb uncooked shrimp, peeled and deveined
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup chopped parsley
  • zest of 1/2 a lemon
  • 1/4 cup freshly squeezed lemon juice
4.5/5 (18 Votes)

Any burning questions? Our chefs answer!

Linguine with Shrimp Scampi Spinach-Orzo Salad with Shrimp