The Pasta-bilities Are Endless - 1351 recipes
More Pasta and Noodle recipes
All Day Ravioli Stew Crock Pot
By Reneeb
In large crock pot, combine all ingredients except ravioli; mix well
- 2 cups carrots (sliced)
- 1 cup onions (chopped)
- 2 cans (14 oz. size) vegetable broth
- 2 cans (14 oz. size) Italian-style diced tomatoes(undrained)
- 1 can (19 oz. size) Cannellini beans (drained)
- 1 package (9 oz. size) refrigerated ravioli
Pasta with Grilled Chicken, Escarole and Beans
By á-2813
Wash escarole, chop coarsley
- 1 lb pasta
- 1 1/2 lb boneless chicken breasts
- 1/2 C prepared pesto
- 1 head escarole
- 1 16oz can cannellini beans
- 2 cloves garlic, minced
- 1/2 C chicken broth
- 1/2 C grated Asiago cheese
Baked Pasta Sicilian Style(Sicilian Pasta al Forno)
By á-3053
Baked Pasta Sicilian Style(Sicilian Pasta al Forno) Ingredients: 1 and 3/4 lbs rigatoni pasta 1 cup tomato ...
- Ingredients:
- Baked Pasta Sicilian Style(Sicilian Pasta al Forno)
- 1 and 3/4 lbs rigatoni pasta
- 1 cup tomato sauce
- 3 eggplants
- Extra virgin olive oil for frying
- 1/2 lb meatballs made by cooking meat sauce thick and forming it into balls
- 1/4 lb mild sausage, coarsely chopped
- 1/3 lb fresh mozzarella cheese, diced
- 1 and 1/4 cups grated pecorino cheese with peppercorns inside.
- 1/2 cup bread crumbs
- Salt and pepper
- Directions:
- It will take about 1 and 1/2 hours to prepare.
- Begin by preparing the meat sauce, while it's cooking slice the eggplants into half-inch slices, salt the slices and let them sit in a colander for an hour.
- Rinse the slices, pat them dry, fry them in hot olive oil (a few at a time), then drain them on absorbent paper and slice them into strips.
- Boil the pasta in lightly salted water and drain it while it's still 'al dente'.
- Once you have assembled the ingredients, oil a pan large enough to hold them and preheat your oven to 360F.
- Lay down a first layer of pasta and dot it with meat balls and strips of eggplant.
- Lay down another layer of pasta and more meatballs and eggplant, continuing until all is used up; distribute the diced mozzarella over the top layer, together with the sliced egg and the bread crumbs.
- Heat through in the oven for about 20 minutes and serve. Serves 8 or more.
CHEESE FILLED RAVIOLI - CAPRI STYLE
By á-2630
Ravioli alla Caprese is the most simple yet delicious “primo” on the Island of Capri
- Filling:
- 16 ounces fresh good-quality ricotta cheese, drained
- 5 ounces grated Parmigiana-Reggiano cheese
- 2 eggs
- 2 tablespoons minced fresh marjoram or oregano leaves
- Salt and pepper to taste
- Sauce:
- 1/4 cup extra virgin oil olive
- 2 garlic cloves
- 4 pounds ripe plum tomatoes crushed by hand
- 1/2 cup fresh minced basil
- 2 tablespoons unsalted butter
- Parmigiano Reggiano Cheese to taste
Macaroni & Cheese, German Style
By arthurlemay
Preheat oven to 400 degrees
- 1 pound elbow macaroni
- 4 tablespoons butter
- 3/4 pound sausage or kielbasa, thinly sliced
- 2 onions, chopped
- 1/4 cup King Arthur flour
- 2 cups milk
- 4 teaspoons mustard, German style
- 1/2 teaspoon caraway seeds
- 1 teaspoon white pepper
- 3 cups Swiss cheese, shredded
Arugula Pesto Pasta with Ricotta and Bacon (Rachel Ray)
By KDCooks
From Rachel Ray Maganize (Aug 2010)
- 8 cups arugula (about 6 ounces)
- 1 cup basil leaves
- 1/2 cup each pine nuts and grated parmesan cheese
- 2 cloves garlic
- 1 1/2 teaspoons salt
- 2/3 cup extra-virgin olive oil
- 1/2 pound trimmed asparagus
- 1 pound pasta (such as campanelle or farfalle)
- Fresh ricotta cheese
- Crumbled crisp-cooked bacon
SHRIMP PASTA SALAD WITH GREEN GODDESS DRESSING
By judyhughes
BRING 3 CUPS WATER TO BOIL AND ADD SHRIMP COOK 3 TO 5 MINUTES OR JUST UNTIL SHRIMP TURM PINK
- 3 CUPS WATER
- 1 POUND UNPEELED MEDIUM SIZE FRESH SHRIMP
- 1 8 OZ PACKAGE SMALL SHELL PASTA (COOKED RINSED AND DRAINED)
- 2 TEASPOONS CHAMPAGNE OR WHITE WINE VINEGAR
- 1/2 TEASPOON SALT
- 1/8 TEASPOON PEPPER
- 1 SMALL HEAD GREEN LEAF LETTUCE (SEPERATED IN LEAVES)
- 2 MED TOMATOES CUT INTO WEDGES
- 1 YELLOW BELL PEPPER CUT INTO STRIPS
- GREEN GODDESS DRESSING (RECIPE IN DEMY)
Beer Brat Pasta
By MaryGladys
Preheat oven to 425°F. Mix red pepper, onions, and garlic with 1 Tbsp
- 1 lbs Rigatoni or other medium pasta shape
- 15 oz fresh bratwurst
- 1/2 cup beer
- 1-1/2 cups low-fat cheddar cheese
- 2 sweet red peppers, coarsely chopped
- 1 cup onions, coarsely chopped
- 4 garlic cloves, chopped
- 1/2 cup fresh basil
- 1 Tbs olive oil
Tuscan Pasta with Lemon Sauce, Basil and Mint
By LaraStone
Cook the pasta according to the package instructions
- 1 pkg (500g) dry linguine or tagliatelle pasta
- 1/2 cup olive oil
- 3 tbsp lemon zest (about 3 lemons)
- 6 tbsp lemon juice (about 3 lemons)
- 1/4 cup chopped basil
- 1/4 cup finely chopped mint
- 1 cup pasta stock
- 2/3 cup Parmesan (grated for garnish)
Pasta-Low Fat Shrimp Pasta
By á-51
Low Fat Shrimp Pasta
- Ingredients
- 1/2 lb shrimp, peeled and deveined
- 8 ounces pasta, any kind
- 2 garlic cloves, minced
- 3 green onions, chopped
- 1 lemon, juice and zest of, about 2 Tbsp juice
- 2 teaspoons red pepper flakes, diced (adjust to taste) or 1-2 jalapeno pepper, diced (adjust to taste)
- 1 teaspoon dried basil, crushed or 1 tablespoon fresh basil, chopped
- 1 teaspoon salt
- 4 tablespoons dry white wine
- 1 tomato, chopped
- salt
- fresh cracked pepper
Macau Shrimp And Rice Noodle Soup
By á-170456
Stir together the seasoning ingredients; wine, lime juice, chili garlic sauce, fish sauce, shrimp paste and bay lea...
- FOR THE SOUP:
- 1/4 cup Chinese rice wine (or dry sherry)
- 1 tablespoon lime juice
- 2 teaspoons chili garlic sauce
- 2 teaspoons fish sauce
- 1 teaspoon shrimp paste
- 2 bay leaves
- 2 ounces dried rice vermicelli noodles - (1/2 pkg)
- 2 teaspoons vegetable oil
- 10 ounces uncooked medium shrimp shelled, deveined, and tails left intact
- 1/2 onion sliced thinly
- 3 cups chicken stock (or canned chicken broth)
- 2 green onions trimmed, and cut into 1" lengths
- 4 lime wedges
Lobster And Pesto Cream Pasta
By á-170456
To cook lobster, cook in lightly-salted boiling water for 7 minutes
- 2 whole Maine lobsters cooked
- 1 cup heavy cream
- 1 tomato diced
- 1/4 cup prepared pesto (available at most supermarkets)
- 1 lemon quartered for garnish
- 2 cups cooked angel hair pasta
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh basil
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