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Crowd-Pleasing Pastas - 672 recipes

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Delicious one dish meal; Can be assembled up to one day ahead of time

  • 3 medium zucchini, halved lengthwise
  • 1 tablespoon olive oil
  • 1/2 pound HOT Italian sausage, casings
  • removed
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • Salt and Pepper
  • 1 cup whipping cream
  • 1 teaspoon dried oregano
  • 1/2 pound fontina cheese,grated
  • 1/2 lb penne pasta
4.1/5 (70 Votes)

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The whole family will live this delicious Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette recipe

  • 1 green onion
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 cup chopped tomato
  • 3 tablespoons fresh lemon juice, divided
  • 1 tablespoon sherry vinegar
  • 1 teaspoon kosher salt, divided
  • 1 1/4 cups fat-free, less-sodium chicken broth
  • 2/3 cup uncooked couscous
  • 1/4 cup chopped fresh chives
  • 4 (6-ounce) sea bass or halibut fillets (about 1 1/2 inches thick)
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 8 (1/4-inch-thick) slices lemon, halved (about 1 lemon)
  • Whole chives (optional)
4.5/5 (17 Votes)

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1.Heat the oil in a large sauce pan over medium-hight heat, add the mushrooms and onions and cook until the mushroo...

  • 2 tablespoons oil or butter
  • 8 ounces mushrooms, sliced
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup flour
  • 1/2 cup white wine (or broth)
  • 4 cups chicken broth
  • 8 ounces cheese tortellini
  • 1/2 pound chicken breasts (or thighs)
  • 1/2 cup cream
  • 1 tablespoon grainy mustard
  • 1 tablespoon dijon mustard
  • 1/2 cup asiago cheese (or parmesan), grated
  • salt and pepper to taste
4.4/5 (19 Votes)

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Recipe is designed to serve a buffet party or tailgate table but may easily be halved or quartered

  • For the Salad:
  • 4 10-12 ounce bags frozen tortellini, cooked in boiling water until just done then cooled on a long baking tray
  • 1 tablespoon olive oil stirred into the tortellinis while cooling, plus 1 tablespoon olive oil when salad ingredients are mixed
  • 1/2 cup sun dried tomatoes, not in oil, sliced thinly, then halved
  • 1 1/2 cups cherry or grape tomatoes, halved, any larger tomatoes in the batch quartered
  • 1 16 ounce can artichoke hearts, quartered then cut in half
  • 6 scallions, green part included, thin, chopped finely
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh basil, sliced chiffonade, then cut in half
  • 1 teaspoon coarse kosher salt, and more to taste
  • 1 teaspoon cracked black pepper
  • For the Dressing:
  • 6 medium size tomatoes, cored, cut in half, grated on a hand grater down to the skin, discard skin and transfer grated tomatoes to a mixing bowl
  • 2 cloves garlic, chopped
  • 1/8 cup white wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
4.5/5 (16 Votes)

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1. Place raw elbow macaroni in colander and quickly rinse under water

  • 2 cups large elbow Macaroni, uncooked (about 1/2 lb)
  • 2 cups low fat Milk (about 16 oz) , or more if needed
  • if more milk is needed, additional 1/4 cup milk at a time for final cooking. **Macaroni pasta varies so much! have additional milk on hand, or be ready to increase the heat if your macaroni doesn't absorb fast enough.
  • 1 tablespoon Butter, for flavor ( I tried this recipe once without the butter and I didn't notice any difference with the recipe. More heart healthy!)
  • 1/2 teaspoon Mustard powder
  • 1 teaspoon Salt, plus additional for final season later
  • generous dash of Nutmeg
  • 1 cup Grated Cheese, any one or combination of ( jack, cheddar, swiss, mozzarella, gouda, parmesan*, asiago*, pecorino*) *Hard cheeses are best combined with a secondary, softer, better melting cheese. Cheese varies in flavor and salt level too!
  • additional toppings: bacon bits, bread crumbs, chopped parsley, diced tomatoes (optional)
  • black pepper to taste (optional)
4.5/5 (20 Votes)

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Macaroni salad is the perfect side for your barbecue this summer

  • HOUSE SEASONING RECIPE:
  • 2 cups cooked elbow macaroni
  • 3 hard-boiled eggs, chopped
  • 1 cup diced celery
  • 1/4 cup diced green bell pepper
  • 2 tablespoons diced green onions
  • 1 tablespoon chopped pimento
  • 1 cup mayonnaise
  • 1 teaspoon lemon pepper
  • 1 teaspoon House Seasoning
  • 1 tablespoon prepared yellow mustard
  • Salt and freshly cracked black pepper, to taste
  • HOUSE SEASONING:
  • 1 cup salt
  • 1/4 cup garlic powder
  • 1/4 cup black pepper
4/5 (42 Votes)

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1. Cook macaroni according to package directions, 2-3 minutes LESS than what package time says

  • 1 can cheddar cheese soup
  • 1 1/2 cups milk
  • 1 box macaroni elbows (16 oz)
  • 2 cups shredded cheddar cheese
  • 1 1/2 cups sour cream
4.5/5 (16 Votes)

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This recipe comes Cook's Country (sister publication to Cook's Illustrated) June/July 2009

  • 1 cup whole milk
  • 1 cup mayonnaise
  • 1 1/2 teaspoons brown sugar
  • Salt and pepper
  • 1/2 pound elbow macaroni (8-ounces)
  • 1/4 cup cider vinegar
  • 1 scallion, sliced thin
  • 1 large carrot, peeled and grated
  • 1 celery rib, chopped fine
3.8/5 (175 Votes)

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A quick & easy shrimp dish - with a little red pepper for some extra "kick"

  • Kosher salt
  • 1-1/2 pounds linguine
  • 5 Tbsp extra-virgin olive oil
  • 6 Tbsp unsalted butter
  • 3 Tbsp minced fresh garlic (about 8 or 9 cloves)
  • 2 pounds large shrimp, peeled and deveined
  • 1/2 tsp coarsely ground black pepper
  • 1/4 tsp hot red pepper flakes
  • 1/4 C fresh flat-leaf parsley
  • 1/4 C freshly squeezed lemon juice
  • 1/4 C freshly grated Parmesan cheese
4.2/5 (24 Votes)

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1. Preheat oven to 400.Cook Macaroni per directions until al dente, drain thoroughly, set aside 2

  • 1 pound Catanisella Lunga Pasta or Elbow macaroni(2 1/2 cups)
  • 1 pound velveeta cheese, cut into cubes
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 1/4 cup milk
  • 1 tsp kosher salt
  • dash black pepper
  • Paprika for dusting top of casserole
4.5/5 (18 Votes)

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Heat 2 tablespoons of the butter in a large nonstick skillet over medium-high; add gnocchi, and cook, stirring occa...

  • 1/4 cup salted butter, divided
  • 1 (16-oz.) package potato gnocchi
  • 1 tablespoon minced garlic (about 1 large garlic clove)
  • 2 teaspoons chopped fresh thyme
  • 1 1/2 cups reduced-sodium chicken broth
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 (10-oz.) package frozen sweet peas, thawed, or 1 1/2 cups shelled fresh sweet peas
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
  • 2 ounces Parmesan cheese, grated (about 1/2 cup)
4.3/5 (19 Votes)

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step 1 ingredients Salt instructions Place a large pot of Salted water over high heat and bring...

  • PANTRY:
  • Salt
  • Freshly Ground Black Pepper
  • Olive Oil; for drizzling
  • 1/2 cup Parmesan Cheese; freshly grated
  • 1 cup Pasta Water; reserved
  • :
  • 1 pound Angel Hair Pasta
  • 1/2 pound thick sliced Bacon; cut in to Lardons
  • 2 cups Brussels Sprouts; shaved thinly
  • 2 cups Crimini Mushrooms; sliced
  • 1 sprig of Rosemary
4.4/5 (21 Votes)

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Angel Hair with Bacon, Brussels Sprouts, and Mushrooms Baked Penne with Sausage, Zucchini, and Fontina