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The Pasta-bilities Are Endless - 1351 recipes

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More Pasta and Noodle recipes

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Cook ravioli or tortellini & drain

  • 9 oz. pkg. refrigerated cheese ravioli or tortellini
  • 2 tbsp. butter
  • 1/4 cup chopped red pepper
  • 4-5 oz. jar sliced mushrooms, drained
  • 1/2 cup water
  • 3/4 cup milk
  • 4 tsp. cornstarch
  • 1 tsp. chicken instant bouillon
  • 1 cup cubed ham
  • 3/4 cup frozen peas
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Prepare pasta as directed, cooking only 7 minutes, drain

  • 1 pkg. ronzoni mostaccioli rigati
  • 2 medium zucchini cut into thin strips
  • 2 red peppers, cut into strips
  • 1 lb. mushrooms, sliced
  • 1 cup chopped scallions
  • 1/4 cup margarine
  • 2 cups chopped tomatoes
  • 1/2 cup all purpose flour
  • 2 cups skim milk
  • 1 can (13 3/4 oz.) chicken broth
  • 1/2 tsp. nutmeg
  • 1/4 tsp. pepper
  • 2 pkg. (10 oz. each) frozen chopped spinach, thawed & well drained
  • 1/2 cup grated Parmesan cheese
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This sweet noodle kugel recipe doesn't skimp on good flavor and creamy goodness

  • KUGEL:
  • 16-ounces medium noodles, cooked, about 2 cups cooked noodles
  • 1 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 (16-ounce) package sour cream
  • 1 (16-ounce) package cottage cheese, small curd
  • 8 eggs
  • 2 (4-ounce) sticks of butter, melted
  • 1 (8-ounce) package cream cheese, softened
  • TOPPING:
  • 8 teaspoon sugar
  • 8 tablespoons melted butter
  • Graham cracker crumbs, enough to make a crumble when combined with previous ingredients, about 4 whole crackers
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•Cook fettuccine according to package directions; drain

  • 12 ounces fettuccine
  • 1/2 cup (1 stick) butter
  • 2 cups (1 pint) heavy cream
  • 1/2 teaspoon black pepper
  • 1 1/2 cups grated Parmesan cheese
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Cook fettuccine as directed on package

  • 8 ounces uncooked fettuccine - spinach fettuccine is best
  • 1 jar (6 ounces) marinated artichoke hearts, cut in half
  • (reserve marinade)
  • 1 small onion, finely chopped (about 1/4 cup)
  • 1 cup half-and-half
  • 1/2 cup grated parmesan cheese
  • 2 cups cooked roast beef (8 ounces) cut into juliennestrips
  • freshly ground pepper
  • 1/3 cup chopped toasted pecans
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Melt a stick of butter in baking dish

  • 1 box linguine noodles, cooked
  • 1 lb frozen shrimp, thawed
  • 1 stick butter
  • 1 pkt dried Italian seasoning
  • 4 T lemon juice
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Cook ravioli according to package directions

  • 1 bag frozen beef ravioli
  • 1 can enchilada sauce
  • 1 jar (16oz) salsa
  • 2 cups shredded Colby cheese
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Absolutely delicious & so quick & easy! Serve with you favorite bread

  • 1 pound lean ground beef
  • 1 cup chopped onion
  • 2 cloves garlic, pressed
  • 1 (30-ounce) jar Ragu Chunky Garden-Style Spaghetti Sauce with Mushrooms and Peppers
  • 1 (10 1/2 ounce) can beef broth
  • 2 cups water
  • 1 cup sliced celery
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies
  • 1 can white great northern beans, drained and rinsed
  • 1 can dark red kidney beans, drained and rinsed
  • 1 carrot, shredded
  • 1 About 1 cup cooked elbow macaroni
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Cook the couscous according to package directions

  • 16 oz Israeli couscous
  • 1/2 small red onion, finely diced
  • 3 cloves of garlic, minced
  • 3 ribs celery, finely diced
  • 20 oz cocktail tomatoes, quartered
  • 1/2 cup fresh basil leaves, torn
  • 1/2 cup grated parmesan cheese
  • 1 cup small fresh mozzarella balls
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • salt and ground black pepper
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Nancy Silverman, Mario Batali, Osteria Mozza

  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons butter
  • 3 carrots, finely, diced
  • 1 1/2 medium onions, diced
  • 3 ribs celery, finely diced
  • 1 clove garlic, chopped
  • 1 pound veal, ground
  • 1 pound pork, ground
  • 1/4 pound pancetta or slab bacon, ground
  • 7 cloves garlic, chopped
  • 1/2 tube tomato paste
  • 1/2 cup heavy cream
  • 1 cup dry white wine
  • 3 cups chicken stock
  • Water from cooked pasta
  • Kosher salt and freshly ground black pepper
  • Parmigiano-Reggiano, for grating
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In large skillet, heat oil over medium-high heat; sauté sausages, breaking up with spoon, until browned, about 8 m...

  • 4 tsp olive oil
  • 3 Italian sausages , casings removed
  • 3 cloves garlic, minced
  • 1/2 tsp hot pepper flakes
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1/4 cup chopped fresh basil
  • 1/4 tsp salt
  • 1 pinch granulated sugar
  • 1 cup rinsed drained canned navy beans
  • 5 cups mezzi rigatoni or rigatoni pasta
  • 8 cups chopped Swiss chard
  • 2/3 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
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This recipe is adapted from Jamie Oliver's cookbook "The Naked Chef Takes Off" (Hyperion, 2001)

  • 1 2/3 cups bread flour
  • 1 2/3 cups semolina flour, plus more for dusting
  • 3 large eggs
  • 8 large egg yolks
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Fresh Pappardelle Noodles Creamy Mushroom and Ham Ravioli