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Crowd-Pleasing Pastas - 672 recipes

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Recipes & Menus | Recipes Mahi-Mahi Skewers with Tapenade and Couscous Purchased tapenade gives rich, briny flavo...

  • 1 cup plain couscous (about 6 ounces)
  • 1 teaspoon coarse kosher salt, divided
  • 1/3 cup purchased tapenade
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon freshly ground black pepper
  • 1 pound mahi-mahi fillets, cut into 1-inch cubes
  • 1 cup purchased pico de gallo, drained
4.6/5 (9 Votes)

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The ever popular food blog, "The Pioneer Woman Cooks" inspired me to make this very quick dinner

  • 3 whole Red Bell Peppers
  • 2 Tablespoons Pine Nuts (optional)
  • 2 Tablespoons Olive Oil
  • 1 whole small shallot (or 1/2 whole Onion, Finely Diced)
  • 2 cloves Garlic, Minced
  • 1/4 cup parmesan cheese, grated
  • 1/2 cups Heavy Cream
  • 1/2 cup chicken stock (or vegetable stock)
  • Flat Leaf Parsley, Finely Minced
  • Fresh Parmesan, Shaved Or Grated
  • 1/2 pounds (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc. or
  • 1 package Ravioli, with your favorite filling
4.6/5 (9 Votes)

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Everybody loves this cheesy tomato pasta! Leftovers are perfect for a second dinner, that you only need to reheat

  • 1 cup macaroni pasta, cooked, drained
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 large green green pepper, deseeded, diced
  • 1/2 pound sliced bacon, chopped
  • 1/2 cup can corn kernels, drained
  • 1 tablespoon flour
  • 2 cups tomato condensed soup
  • 1/2 cup light thickened cream
  • 1 1/2 cups grated mozzarella cheese
4.6/5 (5 Votes)

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A quick and easy ravioli dish with sautéed asparagus and walnuts in a light, easy butter lemon sauce

  • 1 - 8 oz package of fresh ravioli – I used Trader Joes goat cheese and sun dried tomato ravioli
  • 1/2 pound of asparagus – snap off the tough ends – chop asparagus into thirds or smaller.
  • 1 half lemon
  • 2 tbs butter
  • 1/4 cup walnut pieces
  • 2 tbs minced parsley
  • 6 twists of pepper
  • 2 tbs grated parmesan plus some to serve at the table.
4.6/5 (5 Votes)

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Heat a sauce pan with the olive oil, garlic, broccoli rabe, red pepper flakes and the chicken broth or water

  • 1 head of broccoli rabe
  • 1/2 cup of water or chicken broth
  • 4 cloves garlic – chopped
  • 19 oz. can of red beans – drained
  • Juice of 1/2 lemon
  • 1/2 tsp. salt
  • 1/2 tsp. red pepper flakes
  • Grated Parmesan or Romano cheese
  • 2 tablespoons of olive oil
  • 1 lb. of fettuccini
4.6/5 (5 Votes)

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In a 5 qt pot, heat water to a boil and cook pasta until al dente

  • 3 tablespoons butter
  • 3 tablespoons extra virgin olive oil
  • 1 small diced onion
  • 4 cloves garlic, minced
  • 1 pinch crushed red pepper flakes
  • 1 tablespoon lemon juice
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 tablespoon Old Bay Seasoning
  • 3 cans minced/chopped clams, with juice
  • 1 teaspoon parsley parmesan cheese
  • 10 oz. linguine or thin spaghetti
4.1/5 (15 Votes)

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"Tender whole scallops and shrimp get a quick saute in hot, garlicky olive oil and butter before taking a brief cla...

  • 1 pound linguine pasta
  • 1/2 cup olive oil
  • 1/2 cup butter
  • 4 cloves garlic, minced
  • 1 pound bay scallops
  • 1 pound medium shrimp - peeled and deveined
  • 1 (8 ounce) jar clam juice
  • 1/3 cup chopped sun-dried tomatoes
  • 1/4 cup chopped fresh parsley
  • 2 1/2 teaspoons lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
4.6/5 (7 Votes)

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Boil the macaroni in salted water for the time it says on the box and drain

  • 2 cups elbow macaroni or penne
  • 1 cup half and half
  • 2 cups milk
  • 1/2 stick butter plus 1 Tbs.
  • 1/4 cup flour
  • 8 oz. Velveeta cheese ( you can use American, but nothing beats Velveeta in this)
  • 2 eggs, beaten
  • 4-6 about 4-6 slices Swiss cheese
  • 2 cups cheddar cheese
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Tabasco sauce
  • 1 tsp. Worcestershire sauce (may sound strange but it adds a hint of flavor)
4.2/5 (26 Votes)

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Olive Garden Tortellini al Forno is part of the Olive Garden small plate’s menu

  • 1 (9-ounce) package tortellini, prepared according to package directions
  • 6 tablespoons butter
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese, grated
  • 2 pieces crispy cooked bacon
  • 1 tablespoon sliced scallions
4.5/5 (15 Votes)

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Who can resist this home style favorite? Enjoy it hot from the oven with crusty bread on the side

  • 8 ounces ziti pasta
  • 8 ounces lean ground beef
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup part-skim ricotta cheese
  • 1/4 cup chopped fresh parsley
  • 2 cups chopped fresh parsley
  • 2 cups no-salt-added tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed hot red pepper flakes
  • 2 teaspoons grated Parmesan cheese
4.5/5 (15 Votes)

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This is seriously the BEST Boston Market macaroni and cheese copycat recipe - and it's NOT made with Velveeta!

  • 4 ounces semolina rotini pasta, prepared al dente
  • 1 tablespoon minced onion
  • 4 tablespoons (1/2 stick) butter or margarine, melted
  • 1/4 cup all purpose flour
  • 2 cups milk
  • 4 ounces American cheese, cubed
  • 1/4 cup cubed blue cheese
  • 1/4 cup cubed cheddar cheese
  • 1 teaspoon salt
  • 2 pinches dry mustard
  • 1/4 teaspoon ground tumeric
  • pepper to taste
4/5 (29 Votes)

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Prepare macaroni as directed

  • 1 head of fresh broccoli – cut
  • 15 oz. can of cannolini beans – drained
  • 4 – 5 marinated chili pepper – chopped
  • 5 cloves of garlic – chopped
  • 1/2 cup of chicken broth
  • 3 tablespoons of olive oil
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • Fresh grated Parmesan cheese or Romano cheese
  • 1 lb. of your favorite macaroni
4.5/5 (15 Votes)

Any burning questions? Our chefs answer!

Broccoli with Chili Peppers, Cannellini Beans and Macaroni Mahi-Mahi Skewers with Tapenade and Couscous