Menu Enter a recipe name, ingredient, keyword...

Crowd-Pleasing Pastas - 672 recipes

Google Ads

More Shaped Pasta recipes

By

This was the ideal meal in the 60's! It's delicious, cheap to make, and makes enough to feed a hungry family

  • 1 (8-ounce) package elbow macaroni
  • 1 (14.5-ounce) can Hunt's petite-diced tomatoes, undrained
  • 1 (14.5-ounce) can Hunt's whole tomatoes, undrained (broken up slightly with a spoon, if desired)
  • 2 tablespoons margarine
  • Salt and black pepper, to taste
  • Dash creole seasoning (like Tony Chachere's), optional
  • Dash garlic salt, optional
4.1/5 (168 Votes)

By

I keep these ingredients on han for a fast meal and serve it with bread to soak up every last delicious bit

  • 8 cups chicken broth
  • 1 pkg. (9oz.) refrigerated cheese tortellini
  • 1 cup chopped fresh tomatoe
  • 1/2 cup shredded fresh basil
  • 2 Tbsp. Balsamic vinegar
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
  • 1/3 cup shredded Parmesan cheese
5/5 (1 Votes)

By

A recipe for meat-filled dumplings topped with crisp-fried onions

  • For the Dough:
  • 3 2/3 cups all-purpose flour, plus more for work surface
  • 1/3 cup semolina flour
  • 5 large eggs
  • 1 teaspoon vegetable oil
  • For the Filling:
  • 3/4 cup chopped onion
  • 1 tablespoon canola oil
  • 3/4 pound ground veal
  • 3/4 pound lean ground beef
  • 3/4 pound ground pork
  • 1/4 pound bacon, finely chopped
  • 1/2 cup finely chopped flat-leaf parsley
  • 2 cups finely chopped baby spinach
  • 1/4 cup heavy cream
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground white pepper
  • 1/2 teaspoon ground nutmeg
  • For Serving:
  • 1 1/2 quarts beef broth
  • 2 tablespoons chopped fresh chives
  • Deep-fried onions homemade or canned)
4.5/5 (2 Votes)

By

This recipe is from Trattoria Il Timonere in Rome

  • 1 1 1 tablespoon of olive oil
  • 1/4 1/4 1/4 Small Red Onion, chopped
  • 1/2 1/2 1/2 White Wine
  • 1/4 1/4 1 Lb. Guanciale, cut into strips and sliced into 1 inch pieces
  • 2 2 3/4 Cups of good plain Italian Tomato Puree (like Whole Foods San Marzano Tomato Puree (bottled or canned) or 3/4 can of Progresso Tomato Puree.
  • to Red Pepper, to taste
  • to to taste
  • 1/2 1/2 to Cup Grated Fresh Pecorino Romano, plus more to top
  • 1 1 1 Lb Rigatoni
5/5 (1 Votes)

By

Heat the olive oil in a large skillet over medium-high heat

  • For the Filling:
  • 1 tablespoon olive oil
  • 1 (10 ounce) bag fresh spinach
  • 1 cup feta cheese
  • 1/2 cup pine nuts
  • To Make the Ravioli:
  • 2 fresh pasta sheets
  • 1 egg
  • 1 tablespoon water
5/5 (1 Votes)

By

Cook pasta according to package directions; drain and rinse in cold water

  • 1 package (16 ounces) uncooked elbow macaroni
  • 1 pound cherry tomatoes, quartered
  • 1 cup frozen corn, thawed
  • 1 medium green pepper, chopped
  • 1 small red onion, chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup lime juice
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
5/5 (1 Votes)

By

Prepare sauce; Heat 1 tablespoon olive oil with 2 cloves garlic in skillet

  • extra virgin olive oil
  • 4 cloves garlic, pressed or finely chopped
  • 1/2 cup dry white wine
  • 1 (28-ounces) can plum tomatoes, with basil in tomato juice, undrained
  • 1/8 to1/4 teaspoon crushed dried red pepper flakes
  • 1/4 cup chopped fresh basil
  • 1 ( 14- ounce) can peeled, diced tomatoes, drained
  • Salt and pepper
  • 3/4 to 1 pound peeled, deveined large shrimp, with tails on 1/2 pound dry or 1 (9-ounce) package fresh uncooked angel hair pasta, cooked al dente and drained
  • Granted parmesan cheese
5/5 (1 Votes)

By

1. hEST OLIVE OIL IN LARGE SKILLET OVER MEDIUM-HIGH HEAT

  • 1 ( 12-OUNCES) PACKAGE DRIED FETTUCCINE, COOKED, DRAINED, KEPT WARM
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 2 CUPS BROCCOLI FLORETS
  • 1 CUP DIAGON ALLY SLICED CELERY (2 LARGE RIBS)
  • 1 LARGE ONION, CUT IN WEDGES
  • 2 CLOVES GARLIC, MINCED
  • 3/4 TEASPOON CRUSHED, DRIED BASIL
  • 1 (12-OUNCES) CAN NESTLE CARNATION EVAPORATED MILK
  • 3 TABLESPOONS FRESHLY GRATED PARMESAN CHEESE
  • 1/8 TEASPOON GROUND WHITE PEPPER
  • 2 TABLESPOONS CORNSTARCH
  • 3/4 CUP VEGETABLE BROTH
  • 1 CUP THINLY SLICED RED BELL PEPPER STRIPS(1 LARGE)
  • 1/2 CUP LOOSE-PACK FROZEN PEAS
  • FRESHLY GRATED PARMESAN CHEESE (OPTIONAL)
5/5 (1 Votes)

By

Put the clams in cool/cold salted water for a couple of hours, or more, prior to cooking so that they can eject any...

  • Ingredients per person
  • 10 little neck clams
  • Handful of linguine
  • Tablespoon of extra virgin olive oil
  • 3 garlic cloves, minced
  • 1/2 cup of dry white wine
  • 1 1/2 Tablespoons butter
5/5 (2 Votes)

By

To begin, you still need to make a white sauce

  • 6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
  • 8 tablespoons (1 stick) unsalted butter, plus more for dish
  • 5 1/2 cups milk
  • 1/2 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 4 1/2 cups (about 18 ounces) grated sharp white cheddar
  • 2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
  • 1 pound elbow macaroni
5/5 (1 Votes)

By

1. Melt the butter in a sauce pan

  • 2 tablespoons butter
  • 1/2 pound onions (sliced)
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/2 cup milk
  • 1/4 cup gorganzola
  • 1/4 cup parmigiano-reggiano
  • 2 tablespoons parsley (chopped)
  • salt & pepper to taste
5/5 (1 Votes)

By

Fried sage leaves? Don't be intimidated, you're going to love the crunchiness of the sage

  • 8 ounces prosciutto, diced (or, try pancetta)
  • 5 garlic cloves, finely minced
  • 1/4 cup good olive oil
  • 1/2 cup walnuts, chopped roughly
  • salt & pepper
  • 1/2 cup Pecorino Romano cheese
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 pound penne pasta
  • 1/2 stick unsalted butter
  • 25 sage leaves
4/5 (3 Votes)

Any burning questions? Our chefs answer!

Penne with Prosciutto, Walnuts & Fried Sage Leaves Southern Macaroni & Tomatoes