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The Pasta-bilities Are Endless - 1351 recipes

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1. Brown the ground beef in a large saucepan or pot over medium heat

  • 1 pound ground beef
  • 1 small onion, diced (1 cup)
  • 1 large carrot, julienned (1 cup)
  • 3 stalks celery, chopped (1 cup)
  • 2 cloves garlic, minced
  • 2 14.5¬ounce cans diced tomatoes
  • 1 15¬ounce can red kidney beans (with liquid)
  • 1 15¬ounce can great northern beans (with liquid)
  • 1 15¬ounce can tomato sauce
  • 1 12¬ounce can V¬8 juice
  • 1 tablespoon white vinegar
  • 1 1/2 teaspoons salt
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/2 teaspoon pepper
  • 1/2 teaspoon thyme
  • 1/2 pound (1/2 pkg.) ditali pasta
5/5 (1 Votes)

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1.Place beef in the slow cooker

  • 2 lb. stewing beef (lean stewing beef cubed)
  • 10 3/4 oz. cream of mushroom soup (healthy request or low fat)
  • 1 1/4 oz. onion soup mix (dry)
  • 1 oz. mushroom gravy mix or beef gravy mix
  • 3/4 c. beef broth (if desired, mix with burgundy wine)
  • 1 c. fresh mushrooms (sliced)
  • 1/2 onion (chopped)
  • 12 oz. egg noodles (wide)
0/5 (0 Votes)

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Cut the rack of spare ribs between the bones into single ribs (or ask your butcher to do this for you

  • ONE WHOLE RACK (ABOUT 4 POUNDS) PORK SPARE RIBS
  • SALT
  • FRESHLY GROUND PEPPER
  • 1/4 CUP EXTRA VIRGIN OLIVE OIL
  • 2 LARGE YELLOW ONIONS, SLICED (ABOUT 3 CUPS)
  • 8 GARLIC CLOVES, PEELED
  • 6 PICKLED CHERRY PEPPERS, STEMMED, SEEDED AND QUARTERED
  • TWO 35-OUNCE CANS ITALIAN PLUM TOMATOES (PREFERABLY SAN MARZANO) WITH THEIR LIQUID, SEEDED AND CRUSHED
  • 2 BAY LEAVES
  • 6 SPRIGS FRESH THYME
  • 2 TO 3 CUPS HOT WATER, OR AS NEEDED
  • 1 POUND RIGATONI
  • 1/4 CUP CHOPPED FRESH ITALIAN PARSLEY
  • 2/3 CUP FRESHLY GRATED PARMIGIANO-REGGIANO CHEESE, PLUS MORE FOR PASSING, IF YOU LIKE
  • Lidia’s Italian-American Kitchen
0/5 (0 Votes)

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Salad

  • 1 cup mayonnaise
  • 2 TBS vinegar
  • 1 TBS mustard
  • 1 tsp sugar
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 lb macaaroni (I use full box with above amount of dressing)
  • 1 cup sliced celery
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped red pepper
  • 1/2 cup green onion
0/5 (0 Votes)

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Prepare lettuce in salad bowl

  • 1 head Iceberg lettuce
  • 1 head Romaine lettuce
  • 1 red onion, sliced thin
  • 1 can hearts of palm
  • 1 can artichoke hearts
  • 1 sm. jar pimento
  • 1 c. vinegar
  • 1 c. oil
  • 1 c. Parmesan cheese
  • Salt & pepper to taste
0/5 (0 Votes)

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1. Bring 4 quarts water to boil in large pot

  • 1 pound rigatoni
  • Salt and pepper
  • 1 pound hot or mild Italian sausage, casings removed
  • 2 shallots, minced
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 3/4 cup chicken broth
  • 1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
  • 1/4 cup finely chopped chives
0/5 (0 Votes)

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Preheat oven to 350

  • 12 oz bacon
  • 8 oz mushrooms, sliced
  • 1 onion, chopped
  • 8 oz bow tie pasta noodles
  • 1 c frozen peas
  • 2 c cooked chicken, chopped
  • 2-15 oz jars alfredo sauce
  • 1/2 c parmesan cheese
  • sliced provolon
0/5 (0 Votes)

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Nutritional Analysis per Serving Calories 896 Sodium 870mg Total Fat 40g Total Carbohydrate 91g Saturated Fat 17g D

  • 1 Lb Rigatoni pasta
  • 1 Lb Fresh Tomatoes, diced
  • 1 Lb Fresh mozzarella diced
  • 4 Cloves garlic
  • 3 Leaves Fresh basil
  • 4 Tbs EV olive oil
  • Salt, black pepper and Peperoncino
0/5 (0 Votes)

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Makes: 5 servings, 2 cups each Serving Size: 2 cups each

  • 1/4 cup lime juice
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon canola oil
  • 1 14- to 16-ounce package extra-firm water-packed tofu, cut into 1/2-inch cubes
  • 6 ounces whole-wheat spaghetti
  • 1/2 cup smooth natural peanut butter
  • 3 tablespoons water
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 6 cups thinly sliced napa cabbage
  • 1 medium orange bell pepper, thinly sliced
  • 1 cup thinly sliced trimmed snow peas
0/5 (0 Votes)

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Family size package of cheese or chicken tortellini, half cooked 1) Put olive oil in the bottom of a large soup/st...

  • 3 T olive Oil
  • 1 Clove garlic, minced
  • 3 stalks, celery, chopped
  • 3 carrots, peeled and chopped
  • 1 onion diced
  • 10 oz box frozen spinach (unthawed)
  • 2 cans cream of chicken soup
  • 2 cans water
  • 32 oz chicken broth
  • Family size package of cheese or chicken tortellini, half cooked
4.2/5 (5 Votes)

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Cook the pasta. In a large skillet saute the onions and garlic in the olive oil

  • 8 oz of dry penne pasta
  • 20 oz prime rib, cooked and all fat removed - cut into bite sized pieces
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 2 cups beef broth
  • 2 tbs flour
  • 1/2 tsp black pepper
  • 1 tbs parsley, dried
  • 1 tsp thyme, fresh
0/5 (0 Votes)

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Cook the tortellini in plenty of salted water to al dente according to package directions

  • 12 ounces tortellini (preferably fresh)
  • 2 tablespoons olive oil
  • 1/2 roasted or fresh red bell pepper, diced
  • 2 cloves garlic, minced
  • coarse salt and fresh black pepper
  • 5 cups fresh baby spinach
  • 1 cup half & half
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/2 cup crumbled feta
5/5 (1 Votes)

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