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Crowd-Pleasing Pastas - 672 recipes

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Here's an easy recipe, although it's better (and considerably more work) if you make your own ravioli

  • 1 T. butter per serving
  • 1 T. olive oil per serving
  • fresh basil to taste (I used about 1/4 c. per serving)
  • 1-2 T. walnut pieces per serving
  • cheese ravioli, amount to your liking/appetite per serving
  • parmesan cheese
4.3/5 (24 Votes)

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Makes 6-8 Servings Remember recipes are suggestions, adjust to what you like

  • 1/4 medium onion, minced (I used spring onion, white part only)
  • 2 tsp salt-adjust to taste
  • 2 C dry elbow macaroni, cooked and run under cold water to chill
  • 2 Tbsp milk (Instead of milk, vinegar, and sour cream could use mayo)
  • 2 Tbsp vinegar
  • 1 Tbsp Dijon mustard
  • freshly ground black pepper
  • 1/3 C olive oil
  • 1/3 C sour cream or mayo
  • 6 oz ham, cut into cubes
  • 3/4 C frozen peas, thawed
  • 2 ribs celery, diced
  • 2 Tbsp fresh dill, chopped (if dry use 1 tsp)
  • lots of sweet relish-optional (Not sure about this, could use salad cubes instead of relish, but that is an option)
4.1/5 (23 Votes)

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In a large stockpot or Dutch oven, cook the meat, onion, and garlic over medium heat until meat is no longer pink; ...

  • 1 lb. lean ground meat (beef or turkey)
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 6 cups water
  • 28 oz. diced tomatoes, undrained
  • 2 potatoes, peeled and chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 bouillon cubes (beef or chicken)
  • 2 t. Italian seasoning
  • 3/4 t. salt
  • 2 zucchini, chopped
  • 1/2 cup uncooked macaroni
4.3/5 (22 Votes)

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Combine all ingredients. Add pasta last

  • 16 oz mayonnaise
  • 1 medium onion, chopped
  • 1 cup diced celery
  • 1 cup sugar
  • 1 cup cold water
  • 1/2 cup white vinegar
  • 2 cloves garlic, minced
  • 16 oz pasta (radiatore, cooked)
4.4/5 (14 Votes)

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Heat oven to 375. Combine first 4 ingredients in 13x9 baking dish

  • 1 jar pasta sauce 16oz.
  • 1 can diced tomatoes, undrained 14oz.
  • 1 can beef broth 10oz.
  • 1/4 cup zesty Italian dressing
  • 2 pkg. (9oz. each) refrigerated cheese filled ravioli
  • 1 cup shredded mozzarella
4.4/5 (14 Votes)

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side dish I adjusted the recipe for 3 servings

  • 1 3/4 cups low sodium chicken broth (I love Swanson’s Natural Goodness 33% Less Sodium Broth)
  • 1/2 pounds orzo pasta (usually comes in little bags or boxes by the pasta)
  • 2 green onions (thinly sliced)
  • 1/2 cups grated parmesan cheese (freshly)
  • 1/8 teaspoons ground black pepper (freshly)
  • salt (to taste)
4.5/5 (8 Votes)

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Shrimp in cheese sauce with garlic and onions over fettuccine

  • 1 stick butter
  • 1 large onion (approximately 1.5 cups), minced
  • 2 cloves garlic, minced
  • 2 T flour
  • 1 C dry white wine
  • 2 lb. medium shrimp, peeled & deveined
  • 2 C half & half
  • 6 oz. Velveeta cheese, cubed
  • Old Bay seasoning
  • 1 lb. fettuccine
  • Parmesan cheese, grated (optional)
4.4/5 (10 Votes)

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Place macaroni and ham in a greased 2-quart casserole dish

  • 1 c. elbow macaroni, cooked
  • 2 c. cooked ham, diced
  • 1/4 c. butter
  • 1/4 c. all-purpose flour
  • 2-1/4 c. milk
  • 1/4 c. onion, minced
  • 1/2 t. salt
  • 2 c. shredded Cheddar cheese
4.5/5 (8 Votes)

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Melt margarine in a saucepan over low heat

  • 1/4 c. margarine, melted
  • 1/4 c. all-purpose flour
  • 2 c. milk
  • 8-oz. pkg. extra-sharp white Cheddar cheese, diced
  • salt and pepper to taste
  • 8-oz. pkg. elbow macaroni, cooked
4.5/5 (8 Votes)

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In large pan cook macaroni in a large amount of boiling salted water until tender, drain, cool until room temperatu...

  • 16 oz pkg med. shell macaroni
  • 2 c. cubed cheddar cheese
  • 1 c. chopped celery
  • 1/2 c. chopped green pepper
  • 1/4 c. chopped onion
  • 1 c. sour cream
  • 1 c. salad dressing or mayonnaise
  • 1/4 c. milk
  • 1/2 c. sweet relish
  • 1 1/2 tsp. prepared mustard
  • 4 tsp. vinegar
  • 1 tsp. celery salt
  • pepper
4.4/5 (11 Votes)

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1. Add 6 quarts of water, about 2 Tbs

  • 5 oz. thickly sliced bacon, chopped into 1 inch pieces
  • 4 tablespoons unsalted butter
  • 1 tablespoon of fresh sage, finely chopped
  • 17 oz. of Beef Ravioli (I recommend Jewel since I could not find this at Whole Foods)
  • Kosher Salt
  • Pepper, preferably freshly ground
  • Olive Oil
  • 2 tablespoons Shaved Parmesan
  • 1 tablespoon Parsley
4/5 (21 Votes)

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Servings: 6 • Size: 1 1/2 cups • Old Points: 6 pts • Points+: 7 pts Calories: 271 • Fat: 9 g • Carb: 26

  • For the Meatballs:
  • 10 oz 93% ground turkey
  • 2 tbsp seasoned whole wheat breadcrumbs
  • 2 tbsp grated parmesan cheese (Parmigiano Reggiano)
  • 2 tbsp parsley, finely chopped
  • 1 large egg
  • 1 clove garlic, minced
  • 1/8 tsp kosher salt
  • For the soup:
  • 1/2 tbsp unsalted butter
  • 2 stalks of celery, chopped
  • 1 small onion, chopped
  • 1 large carrot, peeled & chopped
  • 2 cloves of garlic, minced
  • 4 (14.5 oz) cans reduced sodium chicken broth (I used Swansons)
  • 1 small Parmigiano-Reggiano rind (optional)
  • 9 oz refrigerated spinach cheese tortellini (Buitoni)fresh ground black pepper, to taste
  • 3 cups loosely packed baby spinach
  • fresh grated Parmigiano-Reggiano for topping
4.5/5 (12 Votes)

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Turkey Meatball Spinach Tortellini Soup Ravioli with Brown Butter-Basil Sauce