The Pasta-bilities Are Endless - 1351 recipes
More Pasta and Noodle recipes
Olive Garden Pasta e Fagioli By Todd Wilbur
By Rander9576
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
Beef Tips and Noodles Crock Pot
By á-48126
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)
Braised Pork Ribs with Rigatoni
By gaydubbs
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
Macaroni Salad-Evelyn Athens
By á-168586
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
ST. LOUIS PASTA HOUSE SALAD
By á-48530
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
Rigatoni with Sausage and Chives - CC
By á-48655
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
Chicken, Bacon, & Provolone Alfredo Pasta Bake
By á-69516
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
Rigatoni alla Caprese
By á-68968
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
Roasted Tofu & Peanut Noodle Salad
By á-48458
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
Tortellini Soup..point of grace
By retired
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
Leftover Prime Rib with Pasta
By KimberlyB
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
Spinach Feta Alfredo Tortellini
By á-48072
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
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