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Crowd-Pleasing Pastas - 672 recipes

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In a bowl, combine shrimp, chicken and Creole Seasoning

  • 3/4 pound raw shrimp, peeled, de-veined, rinsed and chopped
  • 1 small chicken breast, boned, skinned and chopped (generous 1/2 cup)
  • 1 tablespoon Emeril's Creole Seasoning (recipe follows)
  • 1/4 cup olive oil
  • 4 ounces chopped andouille sausage (or substitute another smoked sausage such as kielbasa or chorizo)
  • 1/4 cup chopped onions
  • 1/4 cup chopped green bell peppers
  • 1/4 cup chopped celery
  • 2 tablespoons minced garlic
  • 1/2 cup peeled, seeded and chopped Italian plum tomatoes (about 2)
  • 3 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 1 cup chicken stock or broth
  • 1 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1 1/2 cups couscous
0/5 (0 Votes)

Beef Stew with Mushrooms and Penne Pasta is a hearty meal that can serve a crowd

  • 2-pounds beef stew meat, cut into cubes
  • 2 tablespoons flour
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 2 whole shallots, minced
  • 3 cloves garlic, minced
  • 8 -ounces, cremini or white button mushrooms
  • 1/2 cup red wine
  • 1/2 can beef consomme
  • salt and pepper to taste
  • 1 (16-ounce) box penne pasta, cooked and drained
  • 2 sprigs fresh thyme
  • 2 tablespoons flour
  • water
2.3/5 (3 Votes)

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Quick, easy & healthy!

  • 1 1/2 tsp olive oil
  • 1 lb salmon fillets
  • 1 cup vegetable broth
  • 5 cloves minced garlic
  • 1/2 C sliced scallions
  • 2 C cherry tomatoes, halved
  • 16 oz spinach
  • 1/2 lb angel hair pasta, cooked & drained
  • 1/2 cup Parmesan Cheese, grated
0/5 (0 Votes)

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Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente

  • 1 pound rigatoni or other large pasta shape
  • 1 medium cauliflower, about 1 1/2 pounds
  • Extra-virgin olive oil
  • Salt and pepper
  • 1 tablespoon capers, roughly chopped
  • 3 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes, or more to taste
  • 3 tablespoons roughly chopped sage, plus a few sage leaves left whole
  • 1/2 teaspoon lemon zest
  • 6 ounces coarsely grated fontina or mozzarella
  • 2 ounces finely grated Romano cheese or other hard pecorino
  • 1/2 cup coarse dry bread crumbs
  • 2 tablespoons chopped flat-leaf parsley, for garnish
3.5/5 (24 Votes)

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Heat the oven to 350° F (180° C/Gas 4)

  • 2 tablespoons extra virgin olive oil
  • 1 pound lean ground beef, at least 85%
  • 1/2 pound bulk sweet Italian sausage
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried leaf basil
  • 1/2 teaspoon dried leaf oregano
  • 1/4 to 1/2 teaspoon crushed red pepper
  • salt and pepper, to taste
  • 8 ounces ziti pasta
  • 1 cup ricotta cheese, whole milk
  • 3/4 cup fresh grated Parmesan cheese, divided
  • 1 large egg
  • 3 cups shredded mozzarella cheese, divided
  • 1 to 2 tablespoons fresh chopped parsley
0/5 (0 Votes)

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Cook ravioli or tortellini & drain

  • 9 oz. pkg. refrigerated cheese ravioli or tortellini
  • 2 tbsp. butter
  • 1/4 cup chopped red pepper
  • 4-5 oz. jar sliced mushrooms, drained
  • 1/2 cup water
  • 3/4 cup milk
  • 4 tsp. cornstarch
  • 1 tsp. chicken instant bouillon
  • 1 cup cubed ham
  • 3/4 cup frozen peas
0/5 (0 Votes)

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•Cook fettuccine according to package directions; drain

  • 12 ounces fettuccine
  • 1/2 cup (1 stick) butter
  • 2 cups (1 pint) heavy cream
  • 1/2 teaspoon black pepper
  • 1 1/2 cups grated Parmesan cheese
0/5 (0 Votes)

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Cook fettuccine as directed on package

  • 8 ounces uncooked fettuccine - spinach fettuccine is best
  • 1 jar (6 ounces) marinated artichoke hearts, cut in half
  • (reserve marinade)
  • 1 small onion, finely chopped (about 1/4 cup)
  • 1 cup half-and-half
  • 1/2 cup grated parmesan cheese
  • 2 cups cooked roast beef (8 ounces) cut into juliennestrips
  • freshly ground pepper
  • 1/3 cup chopped toasted pecans
0/5 (0 Votes)

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Melt a stick of butter in baking dish

  • 1 box linguine noodles, cooked
  • 1 lb frozen shrimp, thawed
  • 1 stick butter
  • 1 pkt dried Italian seasoning
  • 4 T lemon juice
0/5 (0 Votes)

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Cook ravioli according to package directions

  • 1 bag frozen beef ravioli
  • 1 can enchilada sauce
  • 1 jar (16oz) salsa
  • 2 cups shredded Colby cheese
0/5 (0 Votes)

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Cook the couscous according to package directions

  • 16 oz Israeli couscous
  • 1/2 small red onion, finely diced
  • 3 cloves of garlic, minced
  • 3 ribs celery, finely diced
  • 20 oz cocktail tomatoes, quartered
  • 1/2 cup fresh basil leaves, torn
  • 1/2 cup grated parmesan cheese
  • 1 cup small fresh mozzarella balls
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • salt and ground black pepper
0/5 (0 Votes)

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Nancy Silverman, Mario Batali, Osteria Mozza

  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons butter
  • 3 carrots, finely, diced
  • 1 1/2 medium onions, diced
  • 3 ribs celery, finely diced
  • 1 clove garlic, chopped
  • 1 pound veal, ground
  • 1 pound pork, ground
  • 1/4 pound pancetta or slab bacon, ground
  • 7 cloves garlic, chopped
  • 1/2 tube tomato paste
  • 1/2 cup heavy cream
  • 1 cup dry white wine
  • 3 cups chicken stock
  • Water from cooked pasta
  • Kosher salt and freshly ground black pepper
  • Parmigiano-Reggiano, for grating
0/5 (0 Votes)

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Penne with Ragu Bolognese Couscous Jambalaya