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The Pasta-bilities Are Endless - 1351 recipes

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To make the filling, in a fry pan over medium heat, melt the butter

  • 2 Tbs. unsalted butter
  • 1 small yellow onion, chopped 1/2 cup finely chopped celery
  • 3/4 lb. ground beef sirloin
  • 3/4 tsp. sea salt
  • 1/4 tsp. freshly ground pepper
  • 1/2 cup dry red wine
  • 2 eggs, beaten
  • 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
  • 1/4 cup fine dried bread crumbs
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Cook the pasta then drain reserving some of the pasta water

  • 8 slices of bacon roughly chopped
  • 2 medium leeks
  • 1/2 cup (4 ounces) goat cheese (chevre)
  • 2 teaspoons chopped fresh thyme
  • 1 pound fettuccine
  • grated Parmesan and fresh parsley for finishing
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Mix all dressing ingredients

  • Dressing:
  • 3/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 cloves minced garlic
  • 1/3 red onion, grated
  • 1 (4 ounce) jar pimento
  • Salad:
  • 1 medium head iceberg lettuce
  • 1 head romaine lettuce
  • 1 can artichoke hearts, drained
  • 1 medium red onion
  • 3/4 cup Parmesan cheese
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Cook noodles & add other ingredients

  • 1 lb. linguine
  • 1 bottle salad supreme
  • 1 cucumber chopped
  • 1 bunch green onions chopped
  • 1 small can black olives
  • 1 bottle Seven Seas Zesty Italian Dressing (or Green Goddess)
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Heat oven to 357*. Cook macaroni in a large pot of salted boiling water until tender, but not too mushy, about 8-1...

  • 16 oz. elbow macaroni (about 3 cups)
  • 3 Tbsp butter
  • 1 1/2 cups milk, divided
  • 2 large eggs, lightly beaten
  • 1 lb (16 oz)cubed 1/2" size Velveeta cheese
  • 8 ounces Shredded Kraft Mild Cheddar Cheese, divided
  • 8 ounces Shredded Kraft Monerrey Jack Cheese
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
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In a large non-stick skillet, melt butter over medium heat until lightly browned, about 3 minutes

  • 3 tbsp. unsalted butter
  • 1 shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup sliced shitake mushrooms
  • Pinch each salt and pepper
  • 2 cups fresh fiddleheads, cleaned and trimmed
  • 1 pkg (500 g) gnocchi
  • 1/2 cup grated Parmesan cheese
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Combine linguine, basil, roasted peppers, sun-dried tomatoes, and garlic in a 3-quart straight-sided skillet

  • 12 ounces linguine, broken in half
  • 1 cup packed basil leaves
  • 1 cup coarsely chopped roasted red peppers
  • 1/2 cup sliced oil-packed sun-dried tomatoes
  • 3-4 large garlic cloves, pressed
  • 4 1/2 cups water
  • 2 tablespoons oil from the jar of sun-dried tomatoes (or regular olive oil)
  • 1 tablespoon kosher salt, plus more to taste
  • Pinch red pepper flakes
  • Freshly ground black pepper, to taste
  • 8 ounces brie cheese, rind removed and torn into pieces
  • Grated parmesan, for serving
  • Good quality olive oil, for serving
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1. FOR THE MEATBALLS: Mash the bread and milk together in a large bowl

  • MEATBALLS
  • 2 slices hearty white bread, torn into large pieces
  • 1/2 cup milk
  • 1/2 cup grated Parmesan Cheese
  • 4 garlic cloves, minced
  • 2 tsp. minced fresh thyme
  • 1 large egg, lightly beaten
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1 pound 90 percent lean ground beef
  • SOUP
  • 8 ounces dry elbow macaroni (2 cups)
  • Salt
  • 2 tbsp. olive oil
  • 1 onion, minced
  • 2 tbsp. tomato paste
  • 4 garlic cloves, minced
  • 1 tsp. minced fresh thyme
  • 2 (28-oz.) cans whole tomatoes
  • 4 cups low-sodium chicken broth
  • Pepper
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
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Cook pasts, drain, reserving 1 cup water Meanwhile, in large skillet over medium hear, cook bacon until crisp Remov

  • 12 oz Rigatoni
  • 5 slices bacon, coarsely chopped
  • 1 medium onion, chopped
  • 1 cup part-skim ricotta cheese
  • 1/2 cup chopped fresh parsley
  • 1/4 cup grated parmesan cheese
  • 3/4 tsp salt
  • 1/4- 1/2 tsp crushed red pepper
  • Fresh oregano, optional garnish
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Cook and drain pasta. Combine seafood in bowl with Cajun seasoning

  • 12 oz. fettuccine,
  • 1 tablespoon Cajun seasonings,
  • 4 tablespoons butter,
  • 1/2 cup onion chopped (optional),
  • 2 tablespoons of diced fresh garlic,
  • 4 ounces or 1/2 cup of half and half,
  • 12 ounces or 1 1/2 cups of heavy cream,
  • 1/2 tablespoon dried basil,
  • 3/4-1 cup fresh Parmesan.
  • I used the diced garlic in jar and I use the already grated Parmesan in the refrigerated section of grocery store next to other cheeses.
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1. Make the dressing: Use an electric mixer to combine all of the dressing ingredients in a bowl

  • Vinaigrette Dressing
  • 2/3 cup vegetable oil
  • 1/3 cup red wine vinegar
  • 1 1/2 tablespoon sugar
  • 1 tablespoon Grey Poupon Dijon mustard
  • 2 teaspoons minced shallot
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic powder
  • 1/8 teaspooon salt
  • 1/8 teaspoon coarsely ground black pepper
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon dried oregano
  • dash onion powder
  • 4 quarts water
  • 1 pound rainbow rotini or tri-color radiatore (red, green, and white colors)
  • 1 to 2 teaspoons vegetable oil
  • 1 large or 2 medium tomatoes
  • 1 green onion
  • 1/4 cup minced cucumber
  • salt
  • green leaf lettuce (optional, for garnish)
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Cook pasta and drain well

  • 12 ounces dry pasta, preferably fettuccine or linguini
  • 2 tablespoons extra virgin olive oil
  • 1 small shallot, thinly sliced or 2 green onions, thinly sliced
  • 4 small Roma tomatoes, peeled, seeded and chopped
  • 2/3 cup whipping cream
  • pinch of ground nutmeg
  • 2 tablespoons fresh dill or 1/2 teaspoon dried dill
  • 1/3 cup vodka
  • 4-6 ounces sliced smoked salmon, cut into bite-sized strips
  • ground white pepper
  • fresh dill sprigs, for garnish
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Pasta with Vodka and Smoked Salmon Homemade Meat Ravioli Filling