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Crowd-Pleasing Pastas - 672 recipes

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1. Cook tortellini according to package directions

  • Mustard-Dill Vinaigrette*:
  • 1 (9-oz.) package refrigerated cheese tortellini
  • 1 (8-oz.) package frozen sugar snap peas
  • 68 (4-inch) wooden skewers
  • 1 pt. grape tomatoes, cut in half
  • 1/2 cup white wine vinegar
  • 2 tablespoons chopped fresh dill
  • 3 tablespoons Dijon mustard
  • 2 pressed garlic cloves
  • 2 teaspoons sugar
  • 1 1/4 cups olive oil Kosher
  • salt and pepper to taste
4/5 (7 Votes)

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You can add the various cheeses you prefer

  • 1 lb elbow noodles
  • 1 can evaporated milk
  • 1 stick of butter
  • 1 egg, beaten
  • 5 cups of cheese, 1/2 sharp, 1/2 mild
  • 2 cups regular milk
  • Salt and pepper to taste
  • Ham chunks (I just ask the deli people to cut one 1/2 inch thick slice of ham and cut it into chunks.
4/5 (36 Votes)

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Preheat oven to 400. Grease 2 qt

  • 1-16 oz. pkgs. gnocchi
  • 10 oz. kale (optional)
  • 3 cloves garlic, minced
  • 2 T butter
  • 2 T flour
  • 1-1/2 c milk
  • 2 oz. fontina cheese or sharp white cheddar, shredded (1/2 c)
  • 1/2 c finely shredded Parmesan
4.2/5 (5 Votes)

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-Cook and drain pasta -Combine cream, milk, dill, onions and lemon peel

  • 12 oz linguine
  • 1 cup whipping cream (substitute coffee creamer)
  • 1 cup milk
  • 1/4 cup chopped fresh dill
  • 1/2 cup chopped fresh green onions
  • 1 tsp grated lemon peel
  • 8 oz thinly sliced smoke salmon (cut into thin strips)
  • 1/2 tsp.salt and pepper
  • grated parmesan cheese and chopped parsley for garnish
4.2/5 (5 Votes)

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Convection Oven Preparation Pre-heat Oven to 350 degrees on any setting

  • 1 1/2 c Orzo Pasta
  • 3 1/2 c Chicken Broth
  • 1 1/2 Tblsp Basil Pesto (Artichoke Pesto can be used as well)
  • 2 to 4 Tblsp Sun-dried Tomatoes, chopped
  • 2 to 4 Garlic cloves, minced
  • 1 Tblsp pkg. Italian Seasoning
  • 1 Tblsp Olive Oil
  • 1/2 c Onion, diced
  • 1 Jar (6 oz) Marinated Artichoke Hearts, roughly chopped, (save liquid and add to chicken broth)
  • Optional Add-in: 1/4 c Black Olives, sliced
  • Garnish with Shredded Parmesan Cheese and toasted Pine Nuts...to taste
4.3/5 (6 Votes)

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There is something about butternut squash that captivates us, from its bell-shaped curves to its appearance in Plan...

  • For the pasta dough:
  • 300 g ‘00’ flour, plus more for dusting
  • 100 g semolina flour
  • 4 eggs
  • For the filling:
  • 900 g butternut squash
  • 3 garlic cloves
  • Salt & black pepper, to taste
  • 3 to 4 tbsp olive oil
  • 60 g amaretti biscuits, crushed
  • 1 cup ricotta cheese
  • 1/4 tsp grated nutmeg
  • 1/2 tsp Dijon mustard
  • 1/2 cup grated Parmigiano Reggiano, plus more to serve
  • For brown butter sage sauce (per serving):
  • 20 g butter
  • 4 sage leaves
  • 1 tbsp pine nuts
  • Pinch of black pepper
4.2/5 (6 Votes)

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This recipe for Mac Cheese is probably one of the best for basic baked macaroni and cheese with a crispy crust made...

  • Variation:
  • 6 tablespoons unsalted butter, plus more for the dish
  • Kosher salt
  • 8 ounces mini penne pasta
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 bay leaf
  • Pinch of cayenne pepper
  • 1 1/2 cups grated monterey jack cheese (about 4 ounces)
  • 1 1/2 cups grated gruyere cheese (about 4 ounces)
  • 1 cup grated sharp cheddar cheese (about 3 ounces)
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons grated parmesan cheese
  • Martha Stewart's Mac & Cheese from Food 52 (serves 12):
  • 8 tablespoons (1 stick) unsalted butter, plus more for dish
  • 6 slices good white bread, crusts removed, torn or diced into 1/4- to 1/2-inch pieces
  • 5 1/2 cups milk
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper, or to taste
  • 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
  • 2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
  • 1 pound elbow macaroni (or other small pasta shape)
4.1/5 (8 Votes)

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Preheat Oven 350 degrees: Place the peppers on a pan in the oven and roast for 20 - 25 minutes

  • 2 roasted red peppers – sliced
  • 1 bunch of scallions – chopped
  • 3 cloves of garlic - chopped
  • 3 plum tomatoes – blanched and chopped
  • 1/2 cup chopped olives
  • 1/2 cup fresh basil – chopped
  • 1/2 tsp. salt
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. dried oregano
  • 1 lb. of your favorite macaroni
  • Grated Parmesan or Romano cheese
  • Olive oil
4.1/5 (10 Votes)

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Cook rigatoni according to package directions

  • 3 ounces (1 cup) uncooked dried rigatoni
  • 3 tablespoons Butter
  • 1 1/2 cups fresh mushrooms, halved
  • 1/3 cup chopped onion
  • 3 tablespoons all-purpose flour
  • 2/3 cup Half & Half
  • 1/2 cup chicken broth
  • 3/4 cup freshly grated Parmesan cheese
  • 8 ounces (1 1/2 cups) cubed cooked ham
  • 1 cup frozen peas
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
3.6/5 (15 Votes)

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chop onion and garlic and saute with olive oil until onions are soft

  • minced garlic to taste
  • 1 large yellow onion chopped
  • 1 jar classico traditional basil pesto
  • 1 box linguine
  • pine nuts-use as much or as little as you like
  • salt and pepper to taste
  • olive oil
3.8/5 (14 Votes)

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Preheat oven to 400°, middle rack set

  • 1 pound ziti rigati
  • 2 cups heavy cream
  • 1/4 cup fresh ricotta
  • 1 cup grated fontinella
  • 6 ounces mortadella (have cut in one thicker slice, not thin slices), cut into 1/4" dice
  • 1 14.5 ounce can diced tomatoes in juice
  • 1 teaspoon salt
  • 1/2 cup breadcrumbs (see recipe)
  • 2 Tablespoons butter plus extra for greasing pan
4.3/5 (4 Votes)

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Sauté vegetables in 1 teaspoon olive oil

  • 8 cups chicken broth
  • 1 1/2 cups very finely-chopped onion
  • 1 cup finely-diced carrots
  • 1 cup finely-dived celery
  • 3 cloves minced garlic
  • 1 teaspoon olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon dried basil or more to taste (or 1 tbspn fresh basil)
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon freshly-ground black pepper
  • 1 teaspoon salt
  • 1 bay leaf
  • 2 cans diced tomatoes (1 may be Rotel)
  • 4 sundried tomatoes - (to 5) (optional), reconstituted, and diced
  • 2 tablespoons tomato paste
  • 1/4 cup white wine vinegar
  • 1 cup lentils
  • Vermicelli or thin spaghetti broken short lengths
  • 1 can Great Northern beans - (15 to 16 oz)
3.8/5 (17 Votes)

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