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Crowd-Pleasing Pastas - 672 recipes

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Cook orzo and wild rice per package directions

  • Dressing:
  • 2 C cooked orzo
  • 1 C cooked wild rice
  • 3 T diced red onions
  • 3 T currants or craisins
  • 2 T yellow corn niblets
  • 3 T diced yellow pepper
  • 3 T diced red pepper
  • 3 T diced green pepper
  • 2 T fresh chopped basil
  • 1/2 t salt
  • 1/2 t pepper
  • 1/4 C chopped parsley
  • 1/4 C canola oil
  • 1/4 C olive oil
  • 1/8 C sweet white balsamic vinegar
  • 1 1/2 T honey
  • 1/4 T Dijon mustard
  • 1/4 t minced garlic
  • 1/8 t pepper
  • 1/2 T fresh chopped basil
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(4 servings) In a small saucepan, combine the barley

  • 1 cup (about 6 1/2 ounces) pearled barley
  • 1 bay leaf
  • 1/2 pound watercress
  • 1/2 cup fresh basil
  • 2 ea shallots minced
  • 1 tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 4 ea scallions, white and green part, minced
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried
  • 1 tablespoon minced fresh parsley
  • 1/4 About 1/4 cup unbleached flour
  • 2 cups defatted chicken or vegetable stock
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This is the classic back of the box recipe

  • 1 (8 ounce) box ziti pasta
  • 3/4 pound ground beef or 3/4 pound sausage (optional)
  • 3 cups marinara sauce (my favorite is Rao's)
  • 1 3/4 cups ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Grated Parmesan cheese
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1. Cook pasta according to package directions

  • 16 oz penne pasta
  • 2 packages of diced cubed fully cooked ham
  • 1-2 large sweet red pepper (diced)
  • 1 medium onion (diced, optional)
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/4 cup olive oil
  • 3 tablespoons butter
  • 2 garlic cloves (minced)
  • 14.5 oz chicken broth
  • 1 tablespoon lemon juice
  • 1/2 cup Parmesan cheese (shredded)
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To make the filling, in a fry pan over medium heat, melt the butter

  • 2 Tbs. unsalted butter
  • 1 small yellow onion, chopped 1/2 cup finely chopped celery
  • 3/4 lb. ground beef sirloin
  • 3/4 tsp. sea salt
  • 1/4 tsp. freshly ground pepper
  • 1/2 cup dry red wine
  • 2 eggs, beaten
  • 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
  • 1/4 cup fine dried bread crumbs
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Cook the pasta then drain reserving some of the pasta water

  • 8 slices of bacon roughly chopped
  • 2 medium leeks
  • 1/2 cup (4 ounces) goat cheese (chevre)
  • 2 teaspoons chopped fresh thyme
  • 1 pound fettuccine
  • grated Parmesan and fresh parsley for finishing
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Cook noodles & add other ingredients

  • 1 lb. linguine
  • 1 bottle salad supreme
  • 1 cucumber chopped
  • 1 bunch green onions chopped
  • 1 small can black olives
  • 1 bottle Seven Seas Zesty Italian Dressing (or Green Goddess)
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Heat oven to 357*. Cook macaroni in a large pot of salted boiling water until tender, but not too mushy, about 8-1...

  • 16 oz. elbow macaroni (about 3 cups)
  • 3 Tbsp butter
  • 1 1/2 cups milk, divided
  • 2 large eggs, lightly beaten
  • 1 lb (16 oz)cubed 1/2" size Velveeta cheese
  • 8 ounces Shredded Kraft Mild Cheddar Cheese, divided
  • 8 ounces Shredded Kraft Monerrey Jack Cheese
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
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In a large non-stick skillet, melt butter over medium heat until lightly browned, about 3 minutes

  • 3 tbsp. unsalted butter
  • 1 shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup sliced shitake mushrooms
  • Pinch each salt and pepper
  • 2 cups fresh fiddleheads, cleaned and trimmed
  • 1 pkg (500 g) gnocchi
  • 1/2 cup grated Parmesan cheese
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Cook pasts, drain, reserving 1 cup water Meanwhile, in large skillet over medium hear, cook bacon until crisp Remov

  • 12 oz Rigatoni
  • 5 slices bacon, coarsely chopped
  • 1 medium onion, chopped
  • 1 cup part-skim ricotta cheese
  • 1/2 cup chopped fresh parsley
  • 1/4 cup grated parmesan cheese
  • 3/4 tsp salt
  • 1/4- 1/2 tsp crushed red pepper
  • Fresh oregano, optional garnish
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Boil tortellini in salted water, set aside Sauté mushrooms in olive oil for 2 minutes, then add cream, stock, masc...

  • 32 oz homemade tortellini
  • 4 c sliced button mushrooms
  • 4 tbsp fresh basil, chopped
  • 3 c heavy whipping cream
  • 1 c mascarpone cheese
  • 6 oz butter
  • 6 oz chicken stock
  • 1 c Parmesan cheese
  • Salt and pepper to taste
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1. Preheat oven to 350 degrees F

  • 8 ounces ziti pasta (about 1/2 a box)
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1/4 teaspoon red pepper flakes
  • 1 (16 ounce) can diced tomatoes
  • 1 teaspoon freshly grated lemon zest
  • 8 ounces large shrimp, peeled and deveined
  • 1 cup frozen spinach, thawed and squeeze dry
  • 2 ounces feta cheese, crumbled
  • 2 tablespoons dried breadcrumbs
  • salt to taste
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Baked Ziti with Shrimp and Spinach J. Alexander's Orzo & Wild Rice Salad