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Our best pasta recipes - 414 recipes

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In a bowl, combine cottage cheese, sour cream, egg and seasonings

  • 2 c. cream-style cottage cheese
  • 1 c. sour cream
  • 1 egg, beaten
  • 3/4 t. salt
  • 1/2 t. pepper
  • 1/2 t. garlic powder
  • 8-oz. pkg. shredded Cheddar cheese
  • 1-1/2 c. elbow macaroni, cooked
  • Optional: paprika to taste
4.3/5 (9 Votes)

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1. Cook macaroni noodles according to instructions

  • 200 g macaroni noodles
  • 1 pc large carrot, finely chopped
  • 2 cups chicken meat, flaked
  • 500 ml American style mayonnaise
  • 2 cups pineapple chunks
  • 1 white onion, finely chopped
  • 2 hardboiled eggs, diced
  • 1 cup cheddar cheese, diced
  • 1/2 cup raisins
  • 2 tsp sugar
  • salt
  • ground white pepper
4.3/5 (9 Votes)

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1. Use sun-dried tomatoes in oil - if the sun-dried tomatoes are too big, chop them into smaller bites

  • 1/3 cup sun-dried tomatoes with oil (2 tablespoons)
  • 1 lb chicken breast, sliced in half, chopped
  • 3 garlic cloves, minced
  • salt
  • paprika
  • 1 cup half and half (and more)
  • 1/4 teaspoon salt
  • 1 cup Asiago cheese, grated
  • 8 oz penne pasta (use gluten free brown rice penne, for gluten free version)
  • 2 cups fresh spinach
3.7/5 (45 Votes)

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Select Sauté or Browning on your Pressure Cooker and allow it to heat

  • 1 pound ground beef (or turkey, chicken, Italian sausage, venison)
  • 1 Tablespoon Olive Oil
  • 1/2 Onion, diced well
  • 1/2 Bell Pepper, diced (optional)
  • 3 Garlic Cloves, minced fine
  • 1 (25 ounce) jarred marinara sauce
  • 1 (25 ounce) jar of water
  • 1 (15 ounce) can Tomato Sauce
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon Salt
  • 1/4 teaspoon Crushed Red Pepper Flakes
  • 1/4 teaspoon Ground Black Pepper
  • 1 pound rigatoni, or any other Macaroni
3.7/5 (33 Votes)

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Place the chicken, onion, carrots, celery, stock and herbs in the crockpot and cook on low for six hours minimum (o...

  • 700 about 700 grams/1.5 pounds skinless chicken breasts
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 4 to 5 sticks of celery, chopped
  • 1 litre/about 4.5 cups good quality chicken stock
  • 1 tablespoon mixed Italian herbs e.g. basil, thyme, oregano
  • 1 can evaporated milk (mine was 400 grams/14 ounces)
  • 2 good tablespoons cornstarch dissolved in a little water
  • 1 (roughly) 450 gram/16-ounce packet potato gnocchi
  • 3 cloves garlic, peeled and crushed or chopped
  • 200 grams/7 ounces fresh spinach
  • salt and pepper to taste
  • order ingredients
4.3/5 (6 Votes)

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In a large bowl, mix together all ingredients except cracker crumbs

  • 16-oz. pkg. elbow macaroni, cooked
  • 1 c. mayonnaise
  • 10-3/4 oz. can cream of mushroom soup
  • 4-oz. jar chopped pimentos, drained
  • 1/4 c. onion, chopped
  • 1/4 c. green pepper, chopped
  • 1/4 c. butter, softened
  • 16-oz. pkg. shredded Cheddar cheese
  • 10 to 12 saltine crackers, crushed
4.3/5 (6 Votes)

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This all-American classic is sure to be a hit at any party, picnic, or barbecue

  • Salad:
  • 4 cups elbow macaroni, cooked, drained, and chilled
  • 1 cup red onion, chopped
  • 1 cup celery, chopped
  • 1 cup frozen peas, defrosted
  • 1/2 cup red peppers, chopped
  • 1 cup carrots, grated
  • 3 eggs, hardboiled and chopped
  • 1/2 lb thinly sliced deli ham, diced
  • Dressing:
  • 1-1/2 cups mayonnaise
  • 3/4 cup sour cream
  • 2 Tbsp Dijon mustard
  • 3 Tbsp white vinegar
  • 1/2 tsp garlic powder
  • 1 tsp ground black pepper
  • 2 tsp kosher salt
  • 1 Tbsp sugar
  • 1 tsp celery seed
4.3/5 (46 Votes)

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In a medium saute pan on medium heat, heat the olive oil and 1 Tbs butter until the bubbly

  • 1 package Gardein Chick'n Scallopini, defrosted
  • 2 Tbs olive oil
  • 4 Tbs Earth Balance whipped butter, divided
  • 1/2 cup all purpose flour
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup Pinot Grigio, or another white wine for deglazing the pan
  • 1 Tbs capers in brine
  • 1/2 lemon or 1 Tbs lemon juice
  • Linguini, cooked according to package directions
4/5 (52 Votes)

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Delicious chicken and ziti are tossed with a lighter alfredo sauce and baked up to cheesy perfection

  • Both the sauce and pasta cook quickly. So when you’re ready, drain your pasta and then add in the alfredo sauce.
4.1/5 (14 Votes)

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Pick the meat from the cooked chicken and roughly cut up and set aside

  • 1 whole rotisserie chicken, or 3 1/2 cups cooked chicken meat
  • 1/2 cup orzo pasta
  • 2 tablespoons olive or vegetable oil
  • 2 cups carrots cut on the bias
  • 1 cup onion cut into thick strips
  • 2 cups chicken stock
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh parsley
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
4/5 (18 Votes)

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Dressing: In a medium-size bowl, whisk together vinegar, mayonnaise, honey, salt and pepper

  • Dressing:
  • 3 tbsp white vinegar
  • 2 tbsp light mayonnaise
  • 1 tbsp honey
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup loosely packed fresh dill, chopped
  • Pasta Salad:
  • 8 oz mini wagon wheel, bowties or fusilli pasta
  • 2 cups white meat from rotisserie chicken, cut into bite-size pieces
  • 1 sweet red pepper, cored and diced
  • 2 celery ribs, trimmed and chopped
  • 1/2 cup crumble feta cheese
4.3/5 (12 Votes)

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Easy weeknight meal with packaged cheese tortellini, cooked chicken, and fresh spinach in a creamy Alfredo sauce an...

  • 1 (20-ounce) package frozen three cheese tortellini
  • 2 cups cooked and chopped chicken
  • 1 (8-ounce) package cream cheese
  • 1 1/2 cups chicken broth
  • 1/4 teaspoon each, salt, black pepper and Tony Chachere's Original creole seasoning
  • 4 to 5 cups fresh spinach leaves, packed
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
3.9/5 (21 Votes)

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Chicken & Spinach Cheese Tortellini Macaroni & Cheese Deluxe