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Crowd-Pleasing Pastas - 672 recipes

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Melt butter in a saucepan over low heat; stir in flour

  • 2 T. butter
  • 2 T. all-purpose flour
  • 2-1/2 c. milk
  • salt and pepper to taste
  • 3 c. shredded sharp Cheddar cheese, divided
  • 2 c. elbow macaroni, cooked
4.8/5 (8 Votes)

By

Heat olive oil in 2-quart saucepan over medium-high heat

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2-3 clove garlic, finely chopped
  • 1/4 cup vodka
  • 24 oz. (1 jar) Bertolli® Tomato and Basil Sauce
  • 15 oz. (1 jar) Bertolli® Creamy Alfredo Sauce
  • 16 oz (1 box) rigatoni or penne pasta, cooked and drained
  • basil
4.3/5 (12 Votes)

By

1. Cut Orzo according to package directios with frozen peas until el dente 2

  • 8 ozorzo
  • 2/3 cup frozen peas
  • 1 tbsp butter
  • 1 tsp kosher salt
  • Freshly ground pepper
  • 1/4 cup Parmesan
4.8/5 (8 Votes)

By

RECIPE SOURCE: America's Test Kitchen, October 2006 This dish is very filling

  • 1 pound chicken breasts, boneless, skinless, cut into 1-inch squares
  • Table salt and ground black pepper
  • 2 tablespoons vegetable oil (or olive oil)
  • 1 medium onion, minced (about 1 cup)
  • 3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • 8 ounces ziti (2 1/2cups)
  • 2 3/4 cups water, divided
  • 1 2/3 cups low-sodium chicken broth
  • 12 ounces broccoli florets (4 cups)
  • 1/4 cup oil-packed sun-dried tomatoes , rinsed and chopped coarse
  • 1/2 cup heavy cream
  • 1 ounce grated Asiago cheese (1/2 cup), plus extra for serving
  • 1 tablespoon fresh lemon juice
  • Note: This recipe also works well with 8 ounces of penne. Parmesan cheese can also be substituted for the Asiago.
4.6/5 (16 Votes)

By

1. Preheat oven to 350 degrees F

  • 2 9 ounce packages refrigerated cheese tortellini
  • 1 1/2 cups fresh sugar snap peas, trimmed and halved crosswise
  • 1/2 cup thinly sliced carrot (1 medium)
  • 1 tablespoon butter
  • 1 cup sliced fresh mushrooms
  • 1/3 cup vegetable broth
  • 2 teaspoons all-purpose flour
  • 1 1/2 teaspoons dried oregano, crushed
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper
  • 1 cup milk
  • 1 8 ounce package cream cheese, cubed and softened
  • 1 teaspoon lemon juice
  • 1 cup quartered cherry tomatoes
  • 1/2 cup coarsely chopped red or green sweet pepper (1 small)
  • 2 tablespoons grated Parmesan cheese
4.3/5 (38 Votes)

By

Pressure Cooking is something I've been doing for 15 years

  • TOPPING:
  • 2 cups (8-ounces) elbow macaroni
  • 2 cups water
  • Salt & pepper
  • 1 teaspoon dry mustard
  • Pinch cayenne pepper
  • 1 (12-ounce) can evaporated milk*
  • 1 cup (4-ounces) sharp cheddar cheese, shredded
  • 1 cup (4-ounces) Monterey Jack cheese, shredded
  • 1 can petite drained diced tomatoes (optional)
  • 1/2 stick unsalted butter
  • 1 cup panko crumbs
  • 3 sprigs fresh thyme
4.6/5 (18 Votes)

By

1. Soak the wood chips in water for at least 30 minutes

  • 1 pint pear or cherry tomatoes, each cut lengthwise in half
  • 12 ounces dried penne pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup roughly chopped fresh basil leaves
  • 2 cups tightly packed baby spinach
  • 1/2 cup freshly grated Parmigiano-Reggiano® cheese, divided
  • Kosher salt
  • Freshly ground black pepper
4.6/5 (18 Votes)

By

Published: May 07, 2013

  • Ingredients
  • 8 OZ linguine, uncooked
  • 3 medium tomatoes,chopped
  • 1/3 cup thinly sliced fresh basil
  • 1 Tsb. olive oil
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3/4 cup Digiorno Shredded Parmesan Cheese (or any other brand)
4.5/5 (26 Votes)

By

This pasta is heavenly and is crazy easy to prepare

  • 1 pound angel hair pasta
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoon unsalted butter
  • 2 tablespoons flour
  • 3 lemons, thinly sliced and seeded
  • 3 garlic cloves, minced
  • 3/4 cups chicken broth
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups Parmesan, grated
  • 1 1/2 cups Gruyere, grated
  • 1 1/2 cups pecorino Romano, grated
  • 1/4 cup fresh parsley, chopped plus more for garnish
4.5/5 (18 Votes)

By

A delicious use of those cold, leftover mashed potatoes you have sitting in the fridge

  • 2 cups cold mashed potatoes
  • 1 cup flour
  • 1 egg, beaten
  • 3/4 tsp. salt
4.2/5 (52 Votes)

By

DICE 6 olives; set aside. Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic, and oregano in a food p...

  • CREAMY ORZO with FETA SUN-DRIED TOMATOES:
  • 12 pitted kalamata olives, divided
  • 3 T fresh bread crumbs
  • 3 T minced oil packed sun-dried tomatoes
  • 1 T minced lemon zest
  • 2 cloves garlic
  • 1 tsp dried oregano
  • 2 boneless, skinless chicken breast halces (6 oz each), trimmed of fat
  • 2 tsp extra virgin olive oil
  • 1/4 c dicd onion
  • 1/4 c dry white wine
  • 1 1/2 c low sodium chicken broth
  • 1 T fresh lemon juice
  • 1 tsp cornstarch
  • START BOILING THE PASTA BEFORE MAKING THE ROULADES, THEN FINISH THE ORZO DISH WHILE THE CHICKEN SIMMERS.
  • 1 1/2 C low sodium chicken broth
  • 1/2 c dry orzo pasta (4oz)
  • 2 T minced oil-packed sun-dried tomatoes
  • 2 T crumbled feta cheese (1oz)
  • 1/8 tsp EACH kosher salt and black pepper
4.7/5 (11 Votes)

By

A quick and tasty weeknight pasta dish

  • 2 tablespoons extra virgin olive oil
  • 1/2 pound ground mild italian sausage
  • 2 cups marinara sauce Mine, I mean Giada's (I make in batches), your favorite recipe, or jarred
  • 1/2 cup red wine, (Riojo is one I use often for cooking)
  • 1/4 cup heavy cream
  • 1 pound cheese tortellini, or choose your own pasta
  • 2 inch sprig chopped fresh oregano
  • 4 fresh basil leaves, sliced into thin ribbons, i.e., chiffonade
  • 1/2 cup grated parmesan cheese
4.6/5 (16 Votes)

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Cheese Tortellini with Sausage Ragu Old-Fashioned Macaroni & Cheese