The Pasta-bilities Are Endless - 1351 recipes
More Pasta and Noodle recipes
Hungry Girl’s Fully Loaded Baked Ziti
By Jomamma
Preheat oven to 375°F. Spray an 8-in by 8-in baking pan with nonstick spray
- 5 oz (about 1 1/2 cups) uncooked reduced-calorie, high-fiber penne pasta
- 1 cup chopped onion
- 1 1/2 cups ground-beef-style soy crumbles
- 1 tbsp chopped garlic
- 4 cups spinach leaves
- 3/4 cup light or low-fat ricotta cheese
- 2 tbsp chopped fresh basil
- 1 1/2 cups canned crushed tomatoes
- 1/2 cup plus 2 tbsp shredded part-skim mozzarella cheese
- 2 tbsp reduced-fat Parmesan-style grated topping
Pasta: Oyster Spaghetti
By á-3151
Melt the salted butter in a large saute pan over high heat
- 2 Tbsp salted butter
- 1/2 cup diced shallots
- 1/4 cup green onions, finely chopped
- 3 Tbsp garlic, chopped
- 1 cup vermouth
- 1 1/2 cups oyster liquor
- 3 cups heavy cream
- 1 bay leaf
- 1 Tbsp fresh thyme, chopped
- 48 large gulf oysters, shucked
- 1 lb spaghetti, cooked
- 1/2 cup grated parmesan
Baked Corn and Noodles
By kyontz
Combine all ingredients in slow cooker
- 3 Cups Noodles, Cooked al dente
- 2 Cups Corn
- 3/4 Cup Grated Cheddar Cheese or Cubed Velveeta
- 1 Egg, Beaten
- 1/2 Cup Butter, Melted
- 1/2 TSP Salt
Linguine With Clams and Red Peppers- Weight Watchers
By Watty
Place clams and water in a large pot, cover and steam on high heat for 5 -7 minutes until clams open or if clams a...
- 36 Clams or 2 cans of clams
- 1/2 Cup water
- 6 oz pasta - linguine or penne
- 2 TBSP olive oil
- 2 onions finely chopped
- 1 red bell pepper thinly sliced
- 6 garlic cloves minced
- 1/4 cup vegetable or chicken broth
- 1/4 cup chopped fresh basil
- Pepper to taste
Pressure Cooker Three Cheese Ziti
By Venzie
This homey dish brings to mind all the goodness of traditional baked ziti, but it's ready in minutes rather than ho...
- ITALIAN HERB BLEND:
- 1 cup water
- 1 cup onions, coarsely chopped
- 1/2 teaspoon salt
- 8 ounces ziti or other short pasta
- 1 (28-ounce) can peeled plum tomatoes (with liquid)
- 2 to 4 cloves garlic, peeled, or 1 teaspoon garlic powder
- 1 to 1 1/2 teaspoons Herb Blend
- 1 cup ricotta (whole milk or low-fat)
- 1/4 cup Parmesan or Romano, grated, plus more for garnish
- 1 cup (about 6 ounces) mozzarella cheese, shredded or finely chopped
- Freshly ground pepper
- 1 tablespoon dried oregano
- 1 tablespoon basil leaves
- 2 teaspoons dried thyme
- 2 teaspoons rosemary leaves
- 1 1/2 teaspoon whole fennel seeds
- 1 teaspoon crushed red pepper flakes (optional)
Bow Ties with Sausage & Sweet Peppers
By minid33
Cook pasta according to package directions; drain
- 8 oz dried large bow tie pasta
- 12 oz spicy italian sausage links
- 2 medium red sweet peppers, cut into 3/4-in pieces
- 1/2 c vegetable or beef broth
- 1/4 tsp coarsley ground black pepper
- 1/4 cup snipped fesh flat-leaf parsley
VELVEETA Down-Home Macaroni & Cheese
By gemini7366
HEAT oven to 350°F. Melt butter in medium saucepan on medium heat
- 2 Tbsp. non-hydrogenated margarine
- 2 Tbsp. flour
- 1 cup milk
- 250 g VELVEETA Process Cheese Product, cut into 1/2-inch cubes
- 2 cups elbow macaroni, cooked, drained
- 1/2 cup KRAFT Old Cheddar Shredded Cheese
- 6 RITZ Crackers, crushed
Antipasta
By Hester
In a large mixing bowl, combine olive oil, ketchup, vinegar, tuna and shrimp
- 8 ounces olive oil
- 2 large cauliflower
- 3 cans black olives, drained
- 1 liter dill pickle, drained
- 4 cans mushrooms, drained
- 2 red peppers
- 3 green peppers
- 60 ounces ketchup
- 1 1/4 cups vinegar
- 5 cans tuna, drained
- 3 cans shrimp, drained
Rachael Ray's Blush Pasta
By ginasheppard
Place a large pot of water over high heat to boil the pasta
- 1 box of fettuccini
- 1 tbsp EVOO (extra virgin olive oil)
- 1 shallot, peeled and finely chopped
- 2 garlic cloves, finely chopped or grated
- 1 28-ounce can of crushed Italian tomatoes, such as San Marzano
- Salt and freshly ground black pepper
- 1/2 cup heavy cream
- Handful fresh basil, leaves torn
- (1 pinch of sugar if you can't get Italian crushed tomatoes)
BLT Pasta
By á-36100
This BLT inspired pasta dish features creamy fettuccine with chopped bacon, diced tomatoes and arugula
- 7 ounces fettuccine
- 10 to 12 slices bacon
- 16 ounces tomatoes, diced
- 2 cups baby arugula, packed
- 2 tablespoons mayonnaise
- 2 tablespoons heavy cream
SPICY PARMESAN SHRIMP PASTA
By á-47538
Prep Time 45 minutes Cook Time 5 minutes Total Time 50 minutes Yield 4 servings
- INGREDIENTS
- 1/3 cup olive oil
- 1/4 cup Parmesan cheese
- 4 cloves garlic, minced
- 1 tablespoon brown sugar
- 2 teaspoons soy sauce
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 pound medium shrimp, peeled and deveined
- 8 ounces penne
- Kosher salt and freshly ground black pepper, to taste
- 1 green onion, thinly sliced
Roasted Tomato and Cannellini Bean Pasta
By mahto
In a large pot, cook pasta in boiling water until al dente
- 1/2 pound whole wheat or brown rice penne pasta
- 2 tablespoons low-sodium vegetable stock or water
- 6 – 8 cloves garlic, chopped
- 1 13.4-ounce box cannellini beans, rinsed and drained
- 1 15.5-ounce can fire roasted tomatoes
- salt and pepper to taste
- crushed red pepper flakes to taste
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