Menu Enter a recipe name, ingredient, keyword...

Crowd-Pleasing Pastas - 672 recipes

Google Ads

More Shaped Pasta recipes

This is not my own Recipe, I got it on line a few years ago (I do not remember from where) ** To make a switch up...

  • 3 Italian Turkey Sausage links
  • 1 Medium onion, chopped
  • 6 cloves garlic, minced
  • 2 14.5 oz cans reduced sodium chicken broth
  • 1 3/4 cups water
  • 1 14.5 oz. diced tomatoes, undrained
  • 1 9oz. package refrigerated cheese tortellini
  • 1 6oz. fresh baby spinach, coarsely chopped
  • 2 1/4 tsp. minced fresh basil or 3/4 tsp. dried basil
  • 1/4 tsp. pepper
  • Dash crushed red pepper flakes
  • Shredded Parmesan Cheese, optional
4.5/5 (11 Votes)

By

Delicious, hearty soup that is perfect for a holiday or family gathering

  • 2 lbs sweet Italian sausage, out of casing & browned
  • 12 C beef broth
  • 1 C water
  • 3 C diced tomatoes, with juice
  • 16 oz canned tomato sauce
  • 2 C sweet onion, diced
  • 2 C carrots, thinly sliced
  • 4 cloves garlic, minced
  • 2 t dried Italian seasoning
  • 1 bay leaf
  • 2 C dry white wine (may use red, if preferred)
  • 16 oz cheese tortellini
  • 4 T butter
  • grated Parmesan cheese
  • chopped fresh parsley (optional)
4.5/5 (11 Votes)

By

In a bowl, combine macaroni and oil; toss to coat

  • 8-oz. pkg. elbow macaroni, cooked
  • 2 T. oil
  • 12-oz. can evaporated milk
  • 1-1/2 c. milk
  • 3 c. pasteurized process cheese spread, shredded
  • 1/4 c. butter, melted
  • 2 T. dried, minced onion
4.5/5 (11 Votes)

By

This recipe is slightly adapted from Fine Cooking Magazine

  • 3 Tbs. olive oil
  • 2 (28-oz.) cans whole tomatoes
  • 1 large yellow onion, halved and thinly sliced
  • 1-1/4 tsp. kosher salt
  • 2 cloves garlic, minced (I used 4 cloves and thought it was perfect)
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 tsp. crushed red pepper flakes
  • 1 lb. rigatoni
  • 1 lb. 1- to 1-1/2-inch cauliflower florets (about 4 cups)
  • olive oil
  • 10 oz. shredded Fontina (about 2-1/2 cups) (I used 2 cups of shredded Four-Cheese blend from Trader Joe's and 1/2 cup of Fontina)
  • 2 oz. freshly grated Parmigiano- Reggiano (about 3/4 cup)
4.5/5 (11 Votes)

By

Pot roast is such an easy, hearty, and delicious meal

  • 1 (2 1/2-pound) boneless beef chuck pot roast
  • 1 teaspoon fennel seed, toasted and crushed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
  • 3 medium carrots, halved lengthwise and bias-sliced in 2-inch lengths (1 1/2-cups)
  • 1 large onion, cut into thin wedges (1-cup)
  • 1 (26-ounce) jar light tomato basil pasta sauce
  • 6 ounces dried penne pasta, cooked according to package directions
  • 1/4 cup fresh Italian (flat-leaf) parsley, chopped
4.4/5 (17 Votes)

By

Loaded gnocchi is a great alternative to a baked pasta dish

  • 1 (1 pound) package DeLallo Potato Gnocchi
  • 2 tablespoons butter
  • 1 clove garlic, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 1 1/2 cups shredded Cheddar cheese, divided
  • Salt and black pepper, to taste
  • 2 green onions, chopped
  • 3 strips cooked bacon, chopped
4.4/5 (15 Votes)

By

A delicious pasta dish mixed with a light, creamy lemon sauce

  • 1 lb dried linguine
  • 1 tbsp olive oil
  • 6 large scallops
  • Kosher salt and ground black pepper
  • 1 tbsp minced garlic
  • 1 cup white wine
  • 1 cup heavy cream
  • juice of 2 whole lemons (about 1/3 cup)
  • Pinch saffron threads
  • Sliced green onion (optional)
4.2/5 (19 Votes)

By

Recipe courtesy of Mario Batali

  • Pesto:
  • 6 jalapeño peppers, cored and seeded
  • 5 Serrano chilies, cored and seeded
  • 1/2 medium red onion, finely diced
  • 1/2 cup sliced blanched almonds
  • 1 cup extra virgin olive oil
  • salt, to taste
  • Pasta:
  • 1/4 cup extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1 1/2 pounds trenette or thin linguine
  • 1/2 cup fresh breadcrumbs, toasted
4.4/5 (17 Votes)

By

Total Time: 55 min Prep 15 min Cook 40 min Yield: 6 servings Preheat the oven to 350 degrees F

  • 4 cups dried macaroni
  • 1 whole egg
  • 1/2 stick (4 tablespoons) butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 2 heaping teaspoons dry mustard (more if desired)
  • 1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
  • Salt
  • Seasoned salt
  • 1/2 teaspoon ground black pepper
  • Optional spices: cayenne pepper, paprika, thyme
4.4/5 (24 Votes)

By

Heat a large skillet over medium-high heat

  • 18 ounces fresh whole wheat, three cheese tortellini (Buitoni)
  • 1 cup fat free cottage cheese
  • 2 ounces low fat cream cheese (Neufchatel)
  • 1/2 cup reduced fat Parmesan cheese, grated
  • 3 cups mushrooms, sliced
  • 2 tablespoons margarine or butter
4.4/5 (7 Votes)

By

nutrition: per half-cup serving of puttanesca: 59 calories

  • 3 cloves of garlic, minced
  • 14 ounces of canned peeled whole tomatoes
  • 4 teaspoons red miso paste
  • 2 tablespoons capers, drained
  • 1/3 cup (40g-ish) of pitted mixed olives, halved
  • 2 diced peppadew peppers
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • basil
  • 20 oz extra firm tofu – 5oz per/serving (my new favorite is Wildwood Sprouted Tofu – it’s drier to begin with so it cooks way better)
  • optional: pasta (I used Explore Asia pastas whenever I feel the urge for pasta)
4.5/5 (6 Votes)

By

Wash and rip the lettuce and place in a colander to drain

  • 2 heads of Boston lettuce – cleaned and torn
  • 4-5 cloves of garlic – chopped
  • 3 vine ripe tomatoes – diced
  • 15 oz. can of black beans – drained
  • 1 onion – sliced
  • 9 oz. can of black olive – drained and chopped
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 2 tbs. butter
  • Grated Romano cheese
  • 3-4 tsp. olive oil
  • 1 lb. of fettuccine – prepare as directed
4.5/5 (6 Votes)

Any burning questions? Our chefs answer!

Boston Lettuce and Fettuccine Rustic Italian Tortellini Soup