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The Pasta-bilities Are Endless - 1351 recipes

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Suggestions: Shaped Pasta, spaghetti

More Pasta and Noodle recipes

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Boil pasta according to the directions on the package

  • 1 lb. Tri-color or plain rotini pasta
  • 1/4 cup parsley
  • 1/4 cup onion, diced
  • 1 cup red and green pepper
  • 1 tsp. black pepper
  • 1/2 cup celery, diced
  • 1 cup Virginia Brand Vidalia Onion Vinaigrette Salad Dressing
3.4/5 (5 Votes)

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Bring broth to a boil. Add noodles on package

  • 1 pkg Remmies noodles (found in frozen section)
  • 3 lg cans of chicken broth
  • Salt and pepper to taste
3/5 (2 Votes)

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A Dumph Noodle is essentially sweet bread baked in ramekins then smothered in creme anglaise, delicious!

  • 13 ounces strong white flour (bread flour, but I used all-purpose flour)
  • 1 pack fresh yeast (I used active dry yeast – it’s essentially the same thing except most of the moisture has been removed, which makes the yeast dormant and extends its storage life)
  • 10 min in warm milk 1/2 cup.
  • 1/2 cup milk (I used whole milk)
  • 2 tablespoons unsalted butter
  • 2 tablespoons caster sugar (superfine sugar, though I used confectioners sugar)
  • 1 teaspoon salt
  • 2 1/2 cup flour
  • 3/4 cup wine
  • 1 cup water
  • Cinnamon stick
  • 1 tablespoon cornstarch
3/5 (2 Votes)

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Combine first 3 ingredients in a bowl

  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sugar
  • 1 pound uncooked udon noodles (thick, round, fresh Japanese wheat noodles) or spaghetti
  • 1 1/2 teaspoons vegetable oil
  • Cooking spray
  • 2 (4-ounce) (about 3/4 inch thick) lean, boned center-cut loin pork chops cut into 1/4-inch wide strips
  • 2 garlic cloves minced
  • 1 large egg lightly beaten
  • 1 1/2 cups fresh bean sprouts
  • 1 1/2 cups thinly sliced green cabbage
  • 1 1/2 cups (1 1/2-inch) julienne-cut green onions
3/5 (1 Votes)

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Heat olive oil in a saute pan over medium heat

  • 1 Medium Leek (white and light green parts only) – finely chopped*
  • 1 Lb. Ground Lamb
  • 1 TBS. Fresh Garlic – finely chopped
  • 1 TBS. Olive Oil
  • Pinch of Cayenne Pepper (optional)
  • 4 – 8 Oz. Goat Cheese (plain)**
  • 4 TBS. Unsalted Butter
  • 2 TBS. Fresh Sage – chopped
  • 1 Cup Heavy Whipping Cream*
  • 1/4 Cup Parmesan Cheese – grated
  • Salt and Pepper
2.5/5 (4 Votes)

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In a bowl, combine shrimp, chicken and Creole Seasoning

  • 3/4 pound raw shrimp, peeled, de-veined, rinsed and chopped
  • 1 small chicken breast, boned, skinned and chopped (generous 1/2 cup)
  • 1 tablespoon Emeril's Creole Seasoning (recipe follows)
  • 1/4 cup olive oil
  • 4 ounces chopped andouille sausage (or substitute another smoked sausage such as kielbasa or chorizo)
  • 1/4 cup chopped onions
  • 1/4 cup chopped green bell peppers
  • 1/4 cup chopped celery
  • 2 tablespoons minced garlic
  • 1/2 cup peeled, seeded and chopped Italian plum tomatoes (about 2)
  • 3 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 1 cup chicken stock or broth
  • 1 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1 1/2 cups couscous
0/5 (0 Votes)

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Nutritional facts per serving: 551 calories; 13g protein; 58g carbohydrate; 24g fat; 37mg cholesterol; 400mg sodium

  • 12 oz. flank steak
  • 3 medium-size ripe tomapes, cut in large chunks
  • 8 oz. (2 3/4 cups) rotini (spiral-shape pasta), cooked until firm-ended, drained and cooled under running cold water
  • 1 cup. fresh or thawed frozen corn kernels
  • 1/2 cup sliced red onion
  • 1/4 cup chopped parsley
  • 1/2 cup bottled olive-oil vinaigrette dressing
0/5 (0 Votes)

Beef Stew with Mushrooms and Penne Pasta is a hearty meal that can serve a crowd

  • 2-pounds beef stew meat, cut into cubes
  • 2 tablespoons flour
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 2 whole shallots, minced
  • 3 cloves garlic, minced
  • 8 -ounces, cremini or white button mushrooms
  • 1/2 cup red wine
  • 1/2 can beef consomme
  • salt and pepper to taste
  • 1 (16-ounce) box penne pasta, cooked and drained
  • 2 sprigs fresh thyme
  • 2 tablespoons flour
  • water
2.3/5 (3 Votes)

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So so good. So so garlicky!

  • 1 1/2 About 1 1/2 large heads garlic, separated into cloves (about 30)
  • 5 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon dried hot red pepper flakes
  • 1 lb spaghetti or Penne (favorite pasta)
  • 1 1/2 teaspoons finely grated fresh lemon zest
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped fresh flat-leaf parsley (optional)
  • Accompaniment: finely grated Parmigiano-Reggiano
0/5 (0 Votes)

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Quick, easy & healthy!

  • 1 1/2 tsp olive oil
  • 1 lb salmon fillets
  • 1 cup vegetable broth
  • 5 cloves minced garlic
  • 1/2 C sliced scallions
  • 2 C cherry tomatoes, halved
  • 16 oz spinach
  • 1/2 lb angel hair pasta, cooked & drained
  • 1/2 cup Parmesan Cheese, grated
0/5 (0 Votes)

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Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente

  • 1 pound rigatoni or other large pasta shape
  • 1 medium cauliflower, about 1 1/2 pounds
  • Extra-virgin olive oil
  • Salt and pepper
  • 1 tablespoon capers, roughly chopped
  • 3 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes, or more to taste
  • 3 tablespoons roughly chopped sage, plus a few sage leaves left whole
  • 1/2 teaspoon lemon zest
  • 6 ounces coarsely grated fontina or mozzarella
  • 2 ounces finely grated Romano cheese or other hard pecorino
  • 1/2 cup coarse dry bread crumbs
  • 2 tablespoons chopped flat-leaf parsley, for garnish
3.5/5 (24 Votes)

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Heat the oven to 350° F (180° C/Gas 4)

  • 2 tablespoons extra virgin olive oil
  • 1 pound lean ground beef, at least 85%
  • 1/2 pound bulk sweet Italian sausage
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried leaf basil
  • 1/2 teaspoon dried leaf oregano
  • 1/4 to 1/2 teaspoon crushed red pepper
  • salt and pepper, to taste
  • 8 ounces ziti pasta
  • 1 cup ricotta cheese, whole milk
  • 3/4 cup fresh grated Parmesan cheese, divided
  • 1 large egg
  • 3 cups shredded mozzarella cheese, divided
  • 1 to 2 tablespoons fresh chopped parsley
0/5 (0 Votes)

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Meaty Ziti Casserole With Ground Beef and Italian Sausage Tri-Color Pasta Salad