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Crowd-Pleasing Pastas - 672 recipes

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from Joey Parlipiano

  • 8 oz. macaroni
  • 1/2 stick butter (unsalted)
  • 1/4 all purpose flour
  • 2 cups whold milk
  • 1 tsp salt
  • 16 oz sharp cheddar
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From The Shed in Ocean Springs, MS

  • 2 cups of uncooked shell pasta
  • 1 cup mayonnaise (light)
  • 1/2 cup sour cream (light)
  • (1 TB) 1/8 cup cider vinegar
  • 1/8 cup sugar
  • 1/2 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon garlic salt
  • 1 tablespoon Dijon mustard
  • 1/2 green bell pepper, chopped
  • 1/2 red onion, chopped
  • 1/4 cup shredded cheddar cheese
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Delicious and very easy

  • Pie:
  • 1 lb. rice penne or fusilli noodles
  • 1 green pepper, chopped
  • 1 Tbsp. paprika
  • 1 tsp. white pepper
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. ketchup
  • 1 onion, chopped
  • 1 Tbsp. mustard
  • fresh parsley, chopped
  • 3 Tbsp. Bajan seasoning (see below)
  • 2 pkgs. shredded cheese, TexMex/Southwestern and 3 Cheese
  • Caribbean hot sauce, to taste
  • Topping:
  • grated old white cheddar
  • bread crumbs
  • Parmesan cheese
  • Bajan Seasoning (Green Sauce):
  • white pepper
  • garlic
  • onion
  • clove
  • thyme
  • green onions
  • parsley
  • hot pepper
  • paprika
  • Process and let sit. Can be purchased at Mugena - 911A Richmond Road as "green sauce".
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Boil water in a pot for the pasta

  • 350 g. linguine or any similar pasta like spaghetti, vermicelli
  • 700 g. shrimps
  • 1 squid, cut into rings
  • 1 octopus, cut into rings
  • 350 g. mussels
  • 350 g. vongole veraci (carpet shell clams)
  • 1 big bunch parsley, chopped finely
  • 1 cup white wine
  • 1 dried chili
  • 300 g. cherry tomatoes, halved
  • 4 cloves garlic, one clove chopped finely and the three others halved
  • extra virgin olive oil
  • salt
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Cook pasta 'til al dente. Drain

  • 1 lb. Penne
  • 4 tbsp Olive Oil
  • 3/4 c. grated Pecorino Romano cheese
  • 1 c. chicken stock
  • 4 cloves garlic, thinly sliced
  • 4 c. steamed broccoli, coarsely chopped
  • Freshly ground black pepper
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1. Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream...

  • 3 cups heavy whipping cream
  • 3 cloves garlic, minced
  • 1 pinch cayenne pepper
  • 1 pinch white pepper
  • salt to taste
  • 12 sage leaves
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Heat oil in large nonstick skillet

  • 18 ounce cheese tortelloni; cooked, drained
  • 1 tablespoon olive oil
  • 1/2 cup scallions; sliced
  • 1 jalapeno peppers; seeded, sliced
  • 1-1/2 teaspoon garlic; minced
  • 16 ounce crushed tomatoes in puree
  • 1/2 teaspoon Salt
  • 1/4 cup cream cheese
  • 1/4 cup cilantro (fresh); chopped
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GNOCCHI: Preheat oven to 400°

  • GNOCCHI:
  • 3 large Russet potatoes
  • 2 large egg yolks, beaten
  • 1 ‑2 cups all purpose flour (may not use all)
  • 1/2 teaspoon fine sea salt
  • Few gratings nutmeg (optional)
  • MUSHROOM SAUCE:
  • 1 ‑1/4 pound cremini mushrooms, wiped and trimmed
  • .07 ounce package dried porcini mushrooms (or equivalent weight loose)
  • 2 cups homemade chicken stock
  • 1/4 cup dry white Italian wine
  • 2 plump cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup coarsely chopped Italian parsley
  • 3 Tablespoons extra virgin olive oil
  • 2 ‑3 Tablespoons butter
  • 1 Tablespoon white truffle oil
  • Fresh grated parmesan to garnish
  • Salt
  • Fresh black pepper
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1. Cook pasta, add tomatoes the last 2 mins of cooking

  • 8 oz. dried fettuccine
  • 1/2 cup tomatoes, chopped
  • 4 Tbsp. butter
  • 1 Tbsp olive oil
  • 4 oz fresh asparagus spears, trimmed
  • 4 oz fresh Brussels sprouts, trimmed and quartered
  • 1 1/2 cups fresh broccoli florets
  • 1 can of mushrooms, sliced
  • 2 Tbsp. all purpose flour
  • 1 1/4 cups milk
  • 1/2 cup shredded Parmesan cheese
  • 2 tsp. finely shredded lemon peel
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"Very flavorful and spicy

  • 12 ounces dry fettuccine pasta
  • 2 red bell peppers, julienned
  • 3 cloves garlic, minced
  • 3/4 teaspoon cayenne pepper
  • 1 cup reduced fat sour cream
  • 3/4 cup chicken broth
  • 3/4 cup grated Parmesan cheese
  • salt and pepper to taste
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Preheat the oven to 425°F

  • 4 thigh skinless chicken thigh(s), 5 (ounce)
  • 1/4 tsp black pepper, freshly ground
  • 1/8 tsp table salt
  • 1 1/2 cup(s) canned chicken broth, with lemon and herbs
  • 2 Tbsp capers, drained and chopped
  • 1 cup(s) uncooked couscous
  • 1 cup(s) cherry tomato(es)
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Classic Macaroni Salad

  • 1 c mayonnaise
  • 2 TBSP vinegar
  • 1 TBSP mustard
  • 1 tsp suagr
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 cups macaroni, cookied
  • 1 cup celery, chopped
  • 1 cup green or red pepper
  • ¼ c chopped onion
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Classic Macaroni Salad Joey's Baked Macaroni