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Crowd-Pleasing Pastas - 672 recipes

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My family absolutely loves this recipe! Serve with a nice salad and some crispy Italian bread

  • 3 lbs. asparagus
  • 1 lb. linguine
  • 2 pkgs dry chicken noodle soup mix
  • 1/3 c grated cheese
0/5 (0 Votes)

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This is one of those dishes that had everyone not only licking their own bowls, but the serving bowl as well! This ...

  • 1 pound salmon filet, skinned and cubed into bite-size pieces (500 g)
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 onion, peeled, halved and thinly sliced
  • 2 tablespoons olive oil
  • 2 packages (14 ounces) cream cheese (400 g)
  • 7 ounces grano padano, grated (200 g)
  • 7 ounces butter (200 g)
  • 1 cup (8 ounces) milk (250 mL)
  • 1 cup young peas, frozen
  • 1 tablespoon fresh or frozen parsley, chopped
  • Salt and pepper
  • 1 pound durum wheat semolina penne, the best you can find (500 g)
0/5 (0 Votes)

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From the old Charleston Receipts Cookbook

  • 1/2 lb elbow macaroni, broken
  • 1 heaping tbs butter
  • 1 1/2 cups sharp cheese, cubed
  • salt
  • ground pepper
  • 1/2 tsp dry mustard
  • 3 eggs
  • 1 pint milk
0/5 (0 Votes)

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This sounds like it has potential

  • 1/2 pound elbow macaroni
  • 1/4 cup thinly-sliced prosciutto - (2 oz)
  • 1 cup heavy cream
  • 2 cups milk
  • 1/4 cup grated Parmesan
  • 1/8 teaspoon ground nutmeg
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 cup grated Swiss cheese
0/5 (0 Votes)

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Linguine with Clam Sauce

  • 8 oz. linguine
  • 4 tbl. olive oil
  • 4 tbl. butter
  • 6 cloves garlic, minced
  • 1/2 tsp. dried oregano
  • 1/2 c. chopped fresh Italian parsley
  • 1/4 c. chopped fresh basil
  • Sprinkle of dried red pepper flakes
  • 3 cans chopped clams, drained
  • 2 tbl. grated fresh Parmesan cheese
0/5 (0 Votes)

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This is so yummy - it was adapted from a Food NetWork Recipe

  • 1 Tbsp unsalted butter
  • Kosher salt
  • 8 ounces elbow macaroni
  • 2 cups half and half
  • 3 large eggs
  • 1/2 tsp paprika
  • Freshly ground pepper
  • 2 tsp. Gramma Hazel's signature spice
  • 1 small mild onion, chopped finely - optional
  • 8 ounces cheddar cheese, cut in very small chunks or grated
  • 4 ounces provolone cheese, cut in very small chunks or grated
  • 4 ounces smoked gouda cheese, cut in very small chunks or grated
  • 2 ounces mozzarella cheese, cut in very small chunks or grated
  • Fresh parsley, chopped
0/5 (0 Votes)

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1. Use a peeler to thinly slice zucchini into “linguini” noodles

  • For the zucchini “linguini”:
  • 2 zucchinis, peeled
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 chicken breast, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried basil
  • For the creamy sauce:
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/4 cup chicken broth
  • 1/2 cup Greek yogurt
  • 1/2 cup parmesan cheese, grated
  • 1/2 teaspoon dried basil
0/5 (0 Votes)

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In a saucepan, over medium heat, melt the butter

  • Creamed Spinach Tortellini
  • 1 lb. of stuffed tortellini, cooked & drained
  • 3 T of butter
  • 2 T of flour
  • 1 1/2 cups of half & half
  • 1/2 t of salt
  • 1/2 t of roasted garlic powder
  • 1/2 t of fresh ground black pepper
  • 1/4 t of nutmeg
  • 1 cup of parmesan cheese
  • 4 oz. of room temperature cream cheese
  • 1/2 cup of smoked gouda cheese
  • 16 oz, of frozen spinach, thawed and drained
  • Pinch of red pepper flakes
  • Old Bay shrimp
  • 1 lb. jumbo shrimp, cleaned
  • 1 T Old Bay Seasoning
  • 1/2 t of salt
  • 1 1/2 T olive oil
0/5 (0 Votes)

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In large bowl stir together Eggs,celery,celery seed,carrots,onion, cooked macaroni

  • 5 hard boiled eggs
  • 1 box macaroni cooked
  • 4 celery stalks diced
  • 4 chopped green onions
  • 1/2 C shredded carrots
  • 2 tsp celery seed
  • Dressing
  • 2 C sugar
  • 1 1/2 C water
  • 1 egg beaten
  • 4 tsp cornstarch
  • 1/2 C white vinegar
  • 2 C mayonaise
3.3/5 (7 Votes)

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Recipe source: NY Times Food

  • 3 tablespoons kosher salt
  • 4 tablespoons extra-virgin olive oil, plus 4 more tablespoons
  • 1/2 cup tomato paste
  • 1 tablespoon hot red-pepper flakes
  • 1 1/2 cups chopped tomatoes, like Pomì
  • 1 pound penne
  • Maldon or other flaky sea salt
  • Freshly grated Parmigiano-Reggiano for serving.
0/5 (0 Votes)

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1. Heat broiler to high, Bring a medium pot of lightly salted water to a boil

  • 1 cup dry orzo (about 6 1/2 oz)
  • 12 oz fresh salmon
  • 1/2 tsp. salt
  • 1/2 tsp. fresh ground black pepper
  • 1/8 tsp. ground coriander
  • 2 Tbs. fresh lemon juice
  • 2 tsp. sugar
  • 1 tsp. Dijon mustard
  • 3 Tbs. olive oil
  • 1/2 cup crumbled feta cheese (blue cheese work well)
  • 1/3 cup diced red onions
  • 3 Tbs. chopped fresh dill
5/5 (3 Votes)

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Cut the rack of spare ribs between the bones into single ribs (or ask your butcher to do this for you

  • ONE WHOLE RACK (ABOUT 4 POUNDS) PORK SPARE RIBS
  • SALT
  • FRESHLY GROUND PEPPER
  • 1/4 CUP EXTRA VIRGIN OLIVE OIL
  • 2 LARGE YELLOW ONIONS, SLICED (ABOUT 3 CUPS)
  • 8 GARLIC CLOVES, PEELED
  • 6 PICKLED CHERRY PEPPERS, STEMMED, SEEDED AND QUARTERED
  • TWO 35-OUNCE CANS ITALIAN PLUM TOMATOES (PREFERABLY SAN MARZANO) WITH THEIR LIQUID, SEEDED AND CRUSHED
  • 2 BAY LEAVES
  • 6 SPRIGS FRESH THYME
  • 2 TO 3 CUPS HOT WATER, OR AS NEEDED
  • 1 POUND RIGATONI
  • 1/4 CUP CHOPPED FRESH ITALIAN PARSLEY
  • 2/3 CUP FRESHLY GRATED PARMIGIANO-REGGIANO CHEESE, PLUS MORE FOR PASSING, IF YOU LIKE
  • Lidia’s Italian-American Kitchen
0/5 (0 Votes)

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Braised Pork Ribs with Rigatoni Asparagus & Linguine - Entree