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Crowd-Pleasing Pastas - 672 recipes

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Preheat oven to 425 degrees

  • 16 jarred large grape leaves, drained and de-stemmed
  • 5 tablespoons olive oil
  • 1 large leek, white and pale-green parts only, diced
  • 1 medium carrot, peeled and finely diced
  • 2 teaspoons minced garlic
  • 1 tablespoon tomato paste
  • 3/4 cup cooked orzo
  • 1 tablespoon capers, minced
  • 1 1/2 teaspoons ground cumin
  • 1/2 tablespoon dried oregano
  • Zest of a medium orange
  • Juice of 1/2 orange
  • 3/4 pound lean ground beef
  • 1 egg
  • Salt
  • 1 cup feta, crumbled
  • 3 tablespoons hot water
  • 1 tablespoon sliced jalapeño
4.5/5 (2 Votes)

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Cook the macaroni in lightly salted water according to package directions

  • ■4 cups Elbow Macaroni
  • ■3 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)
  • ■1/2 cup Black Olives, Chopped Fine
  • ■6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup Diced)
  • ■3 whole Green Onions, Sliced (white And Dark Green Parts)
  • ■1/2 cup Mayonnaise
  • ■1 Tablespoon Red Wine Or Distilled Vinegar
  • ■3 teaspoons Sugar, More Or Less To Taste
  • ■1/4 teaspoon Salt, More To Taste
  • ■ Plenty Of Black Pepper
  • ■1/4 cup Milk (more If Needed)
  • ■ Splash Of Pickle Juice (spicy Sweet Pickles)
  • ■ Extra Pickle Juice To Taste
5/5 (2 Votes)

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I made this from Chezus' French Moules recipe: http://www

  • For Pesto:
  • 1 big bunch basil
  • 2 large handfuls pine nuts or almonds
  • garlic
  • olive oil
  • salt and pepper to taste
  • 1 lb. mussels, washed
  • 1-2 garden tomatoes
  • 1 ball mozzarella
  • Linguine or favorite pasta
4.5/5 (2 Votes)

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Preheat oven to 375°F. Spray an 8-in by 8-in baking pan with nonstick spray

  • 5 oz (about 1 1/2 cups) uncooked reduced-calorie, high-fiber penne pasta
  • 1 cup chopped onion
  • 1 1/2 cups ground-beef-style soy crumbles
  • 1 tbsp chopped garlic
  • 4 cups spinach leaves
  • 3/4 cup light or low-fat ricotta cheese
  • 2 tbsp chopped fresh basil
  • 1 1/2 cups canned crushed tomatoes
  • 1/2 cup plus 2 tbsp shredded part-skim mozzarella cheese
  • 2 tbsp reduced-fat Parmesan-style grated topping
4.3/5 (12 Votes)

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Place clams and water in a large pot, cover and steam on high heat for 5 -7 minutes until clams open or if clams a...

  • 36 Clams or 2 cans of clams
  • 1/2 Cup water
  • 6 oz pasta - linguine or penne
  • 2 TBSP olive oil
  • 2 onions finely chopped
  • 1 red bell pepper thinly sliced
  • 6 garlic cloves minced
  • 1/4 cup vegetable or chicken broth
  • 1/4 cup chopped fresh basil
  • Pepper to taste
5/5 (2 Votes)

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This homey dish brings to mind all the goodness of traditional baked ziti, but it's ready in minutes rather than ho...

  • ITALIAN HERB BLEND:
  • 1 cup water
  • 1 cup onions, coarsely chopped
  • 1/2 teaspoon salt
  • 8 ounces ziti or other short pasta
  • 1 (28-ounce) can peeled plum tomatoes (with liquid)
  • 2 to 4 cloves garlic, peeled, or 1 teaspoon garlic powder
  • 1 to 1 1/2 teaspoons Herb Blend
  • 1 cup ricotta (whole milk or low-fat)
  • 1/4 cup Parmesan or Romano, grated, plus more for garnish
  • 1 cup (about 6 ounces) mozzarella cheese, shredded or finely chopped
  • Freshly ground pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon basil leaves
  • 2 teaspoons dried thyme
  • 2 teaspoons rosemary leaves
  • 1 1/2 teaspoon whole fennel seeds
  • 1 teaspoon crushed red pepper flakes (optional)
4.4/5 (10 Votes)

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Cook pasta according to package directions; drain

  • 8 oz dried large bow tie pasta
  • 12 oz spicy italian sausage links
  • 2 medium red sweet peppers, cut into 3/4-in pieces
  • 1/2 c vegetable or beef broth
  • 1/4 tsp coarsley ground black pepper
  • 1/4 cup snipped fesh flat-leaf parsley
3.4/5 (16 Votes)

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HEAT oven to 350°F. Melt butter in medium saucepan on medium heat

  • 2 Tbsp. non-hydrogenated margarine
  • 2 Tbsp. flour
  • 1 cup milk
  • 250 g VELVEETA Process Cheese Product, cut into 1/2-inch cubes
  • 2 cups elbow macaroni, cooked, drained
  • 1/2 cup KRAFT Old Cheddar Shredded Cheese
  • 6 RITZ Crackers, crushed
4.4/5 (5 Votes)

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This BLT inspired pasta dish features creamy fettuccine with chopped bacon, diced tomatoes and arugula

  • 7 ounces fettuccine
  • 10 to 12 slices bacon
  • 16 ounces tomatoes, diced
  • 2 cups baby arugula, packed
  • 2 tablespoons mayonnaise
  • 2 tablespoons heavy cream
4.5/5 (2 Votes)

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Try this delicious Linguine With Spicy Shrimp recipe

  • 3/4 pound linguine
  • cup olive oil
  • 1 1/2 pounds peeled and deveined large shrimp, tails removed (raw
  • 2 cloves garlic, chopped
  • t1/4 - 1/2 teaspoon crushed red pepper
  • kosher salt
  • 2 bunches watercress, thick stems removed and torn (about 6 cups)
  • 1 tablespoon grated lemon zest
4.4/5 (8 Votes)

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1. Cook pasta according to the directions on the bag 2

  • Leftover fish, chicken, shrimp, tofu … whatever
  • 1/2 bag orzo pasta
  • 12 baby heirloom tomatoes (regular cherry tomatoes will work too), cut in half
  • 2 Persian cucumbers, skinned and diced
  • 6 green onions, chopped
  • 1 handful of Italian parsley leaves, chopped
  • 1 handful of fresh mint leaves, chopped
  • 4 oz. Israeli feta cheese, crumbled
  • 1/3 c. orange champagne vinegar
  • 3 tbsp. mayonnaise
  • 2/3 c. olive oil
  • Kosher salt
  • Freshly ground black pepper
4.4/5 (7 Votes)

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Served on a bed of fluffy couscous, this colorful vegetarian dish is full of big, bold flavors

  • 1 can(s) (8-ounce) tomato sauce
  • 1 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) curry powder
  • Kosher salt
  • Pepper
  • 1 can(s) (15-ounce) diced tomatoes
  • 1 medium onion, finely chopped
  • 1 medium (about 3/4 pound) eggplant, cut into 3/4-inch pieces
  • 1 can(s) (15-ounce) chickpeas, rinsed
  • 3/4 cup(s) couscous
  • Chopped cilantro, for serving
  • Plain Greek yogurt, for serving
4.4/5 (7 Votes)

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Z_Eggplant and Chickpea Stew with Couscous Beef, Orzo & Grape Leaf Pie