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Our best pasta recipes - 414 recipes

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Recipe source: NY Times | Julia Moskin

  • 2 tablespoons butter
  • 1 cup cottage cheese (not lowfat)
  • 2 cups milk (not skim)
  • 1 teaspoon dry mustard
  • Pinch cayenne
  • Pinch freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound sharp or extra-sharp cheddar cheese, grated
  • 1/2 pound elbow pasta, uncooked.
3.8/5 (62 Votes)

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In a large skillet on medium-high heat, heat two tablespoons olive oil

  • 2 boneless skinless chicken breasts cut into super thin strips
  • 1 tablespoon garlic – minced (I used about 6-7 cloves)
  • 1 tablespoon crushed red pepper flake
  • 1/2 teaspoon coarse black pepper
  • 1/4 teaspoon salt
  • 3-4 tablespoons olive oil
  • 2 cups alfredo sauce (see recipe here)
  • 2 cups marinara sauce
  • 1/2 cup peas
  • 1 lb rigatoni noodles cooked al dente
  • 2 tablespoons butter Sprinkle of fresh parmesan cheese and a pinch of red pepper flake for garnish.
  • Recipe: http://www.centercutcook.com/spicy-chicken-rigatoni-like-buca-di-beppo/
3.8/5 (50 Votes)

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From: Key Ingredient

  • 1 McCormick's Grill Mates Garlic Herb Wine Marinade packet
  • 3 boneless chicken breasts, pounded to an even thickness
  • 1 cup prepared Alfredo sauce
  • 1 (8oz) can tomato sauce
  • 1 garlic clove, minced
  • 8 oz penne pasta, cooked and drained
4.3/5 (4 Votes)

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You can add the various cheeses you prefer

  • 1 lb elbow noodles
  • 1 can evaporated milk
  • 1 stick of butter
  • 1 egg, beaten
  • 5 cups of cheese, 1/2 sharp, 1/2 mild
  • 2 cups regular milk
  • Salt and pepper to taste
  • Ham chunks (I just ask the deli people to cut one 1/2 inch thick slice of ham and cut it into chunks.
4/5 (36 Votes)

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Preheat the oven to 350 degrees

  • 12 Whole Wheat Lasagna Noodles, uncooked
  • 1 lb. Skinless Chicken Breast, cubed
  • 3 Cups Hunt’s Four Cheese Spaghetti Sauce
  • 1 Cup Very Mild Buffalo Wing Sauce
  • 1 1/2 Cups Water
  • 15 oz. Nonfat Ricotta Cheese
  • 1/2 Cup Egg Substitute
  • 9 Slices 2% Pepperjack Cheese
4.5/5 (13 Votes)

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Heavily Adapted From food

  • For the Grilled Chicken:
  • For the Pasta:
4 ounces whole wheat thin spaghetti
  • 1/2 teaspoon dried parsley
  • freshly grated lemon zest from 1 lemon
  • 3-4 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • juice of 1 lemon (about 2-3 tablespoons)
  • salt & pepper, to taste
  • 1 cup sugar snap peas
  • 1/4 cup grated parmesan cheese
  • 4 (4-ounce) chicken breasts, fat removed
seasoning of choice (lemon pepper, Santa Maria seasoning, Johnny's Garlic Spread, etc.)
3.7/5 (6 Votes)

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Preheat the oven to 400 degrees

  • For the pasta:
  • 1 large butternut squash, peeled, Blade C, noodles trimmed
  • salt and pepper
  • 1 tablespoon extra virgin olive oil
  • 2 boneless and skinless chicken breasts, cubed
  • 3 cups broccoli florets
  • red pepper flakes
  • chopped parsley, to garnish
  • For the sauce:
  • 1 garlic clove, minced
  • 1 tablespoon minced shallots
  • 3/4 cup raw cashews, soaked in water for at least 2 hours (up to 24), drained and rinsed
  • 1/2 cup vegetable broth or more as needed to thin
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 2 teaspoons lemon juice (freshly squeezed)
  • pepper, to taste
3.5/5 (10 Votes)

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This recipe for Mac Cheese is probably one of the best for basic baked macaroni and cheese with a crispy crust made...

  • Variation:
  • 6 tablespoons unsalted butter, plus more for the dish
  • Kosher salt
  • 8 ounces mini penne pasta
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 bay leaf
  • Pinch of cayenne pepper
  • 1 1/2 cups grated monterey jack cheese (about 4 ounces)
  • 1 1/2 cups grated gruyere cheese (about 4 ounces)
  • 1 cup grated sharp cheddar cheese (about 3 ounces)
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons grated parmesan cheese
  • Martha Stewart's Mac & Cheese from Food 52 (serves 12):
  • 8 tablespoons (1 stick) unsalted butter, plus more for dish
  • 6 slices good white bread, crusts removed, torn or diced into 1/4- to 1/2-inch pieces
  • 5 1/2 cups milk
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper, or to taste
  • 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
  • 2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
  • 1 pound elbow macaroni (or other small pasta shape)
4.1/5 (8 Votes)

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Preheat Oven 350 degrees: Place the peppers on a pan in the oven and roast for 20 - 25 minutes

  • 2 roasted red peppers – sliced
  • 1 bunch of scallions – chopped
  • 3 cloves of garlic - chopped
  • 3 plum tomatoes – blanched and chopped
  • 1/2 cup chopped olives
  • 1/2 cup fresh basil – chopped
  • 1/2 tsp. salt
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. dried oregano
  • 1 lb. of your favorite macaroni
  • Grated Parmesan or Romano cheese
  • Olive oil
4.1/5 (10 Votes)

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A Mediterranean inspired soup with chicken, orzo, spinach, carrots, oregano and basil simmered in a lemon infused c

  • 8 cups fat-free chicken broth
  • 1 boneless, skinless chicken breast (6 ounces)
  • 1 medium carrots, peeled and cut into small pieces
  • 1 medium celery stalk, sliced
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped spinach
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp oregano
  • 1 Tbsp chopped fresh basil
  • 1 cup orzo
  • Juice of 1 medium lemon (about 1/4 cup)
4.3/5 (23 Votes)

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Enjoy a great dish of Chicken and Spinach Paleo Ravioli for lunch or dinner

  • 4 medium to large yellow squash
  • 1 tablespoon olive oil
  • 1 1/2 pounds ground chicken
  • 1 (8 ounce) bag frozen spinach, thawed
  • 8 ounces mascarpone cheese
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • Small handful fresh basil leaves
  • Salt and pepper to taste
  • Caulif-redo Sauce
  • Makes several cups
  • 1 head of cauliflower, cored and chopped into large chunks
  • 2 Tbsp. olive oil
  • 1 shallot, minced
  • 1 cup chicken broth
  • 3 Tbsp. shredded parmesan
  • 1/4 cup canned coconut milk
  • salt/pepper to taste
  • pinch of nutmeg
  • 1 . Steam cauliflower until fork-tender.
  • 2 . While cauliflower steams, heat olive oil over medium low heat in a small pot. Add shallot and saute for a few minutes, then add chicken broth and heat through.
  • 3 . Add cauliflower, shallot/broth mixture, and remaining ingredients to a blender. Blend until smooth and creamy. Add more coconut milk if needed.
  • 4 . Serve over ANYTHING!!!!
4.7/5 (3 Votes)

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Place chicken and Cajun Seasoning in a bowl or resealable plastic bag; toss or shake to coat

  • 2 boneless skinless chicken breast halves cut thin strips
  • 2 teaspoons Red Lobster's Cajun Seasoning (see recipe)
  • 2 tablespoons butter or margarine
  • 8 slices green pepper
  • 8 slices sweet red pepper
  • 1 green onion sliced
  • 1 cup heavy cream - (to 2)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon freshly-ground black pepper
  • 4 ounces linguine cooked,drained
  • Grated Parmesan cheese (optional)
3.8/5 (15 Votes)

Any burning questions? Our chefs answer!

Red Lobster's Cajun Chicken Pasta Creamy Macaroni and Cheese