Crowd-Pleasing Pastas - 672 recipes
More Shaped Pasta recipes
Crawfish Fettuccine
By bsctbb
Directions Melt the butter in a large skillet over medium heat
- Ingredients
- 2 sticks butter
- 2 large onion, chopped fine
- 2 green bell pepper, chopped
- 1 tablespoon all-purpose flour
- 1 pound peeled crawfish tails
- 1 (16 ounce) package processed cheese food(velvetta)
- 1 (8 ounce) pepper jack cheese cut into chuncks
- 1 cup half-and-half cream
- 2 teaspoons cayenne pepper
- 2 TEASPOON SALT
- 1 pound dry fettuccine pasta
- 1/2 cup grated Parmesan
Chicken Couscous
By Katecooks
1. Spray large deep skillet with cooking spray; heat over med-high heat
- Non stick cooking spray
- 8 oz boneless skinless chicken breast cut into 1 in cubes
- 4 med zucchini, sliced
- 1 can diced tomatoes
- 1 can chicken broth
- 1 tsp Italian seasoning
- 1 cup uncooked whole wheat couscous
Linguine With Creamy White Clam Sauce
By rdow
1 Saute garlic and parsley over medium heat in butter and olive oil; do not brown garlic
- 3 tablespoons olive oil
- 3 tablespoons butter
- 3/8 cup chopped fresh parsley
- 4 1/2 cloves minced garlic
- 4 (9 ounce) cans chopped clams, drained,reserve juice
- 1 1/2 cups heavy cream
- 3/8 cup dry white wine
- 1 1/2 lbs linguine, cooked to pkg directions
- 1 1/2 to taste salt and pepper
- 1 1/2 to taste grated parmesan cheese
Seafood Couscous Paella
By erin1902
Heat oil in a large saucepan over medium heat
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fennel seed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Pinch of crumbled saffron threads
- 1 cup no-salt-added diced tomatoes, with juice
- 1/4 cup vegetable broth
- 4 ounces bay scallops, tough muscle removed
- 4 ounces small shrimp, (41-50 per pound), peeled and deveined
- 1/2 cup whole-wheat couscous
Macaroni Salad
By HeatherS
Combine macaroni, klik, cheese, celery, onions, and pickel relish
- 2 c. macaroni - cooked, drained & cooled
- 1 can klik - cut into strips
- 1 c. cubed Cheddar cheese
- 2 celery stalks - sliced
- 2 green onions - chopped
- 2 tbsp. pickle relish
- 1/2 c. mayonnaise
- 1 tbsp. mustard
- 1/2 tsp. salt
How To Cook Couscous
By ClaudiaJan
how to cook couscous
- For each cup of dry couscous, use 1 1/2 cups of water. Bring to boil in saucepan.Related: How to Pick the Right Pan for the Task
- Add salt and oil or butter
- Add 1/2 tsp. salt to the water and a little olive oil or butter if desired, to add moisture.Related: The Secret to Good Food
- Add couscous and let steam
- Pour 1 cup couscous into boiling water, stir once with a spoon, cover with a lid, and remove from heat. Let the couscous steam for five minutes
- Fluff with a fork
- Couscous grains tend to bind together in the cooking process, so fluff the grains with a fork. Before serving, stir in any flavorful extras like lemon zest or chopped scallions. Related: 12 Simple, Savory Couscous Recipes
Four-Cheese Chicken Fettuccine
By Totlxtc
* Cook fettuccine according to package directions
- TOPPING:
- 8 * 8 ounces uncooked fettuccine
- 1 * 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 * 1 package (8 ounces) cream cheese, cubed
- 1 * 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1 * 1 cup heavy whipping cream
- 1/2 * 1/2 cup butter
- 1/4 * 1/4 teaspoon garlic powder
- 3/4 * 3/4 cup grated Parmesan cheese
- 1/2 * 1/2 cup shredded part-skim mozzarella cheese
- 1/2 * 1/2 cup shredded Swiss cheese
- 2-1/2 * 2-1/2 cups cubed cooked chicken
- *
- 1/3 * 1/3 cup seasoned bread crumbs
- 2 * 2 tablespoons butter, melted
- 1 to 2 * 1 to 2 tablespoons grated Parmesan cheese
Wild Mushroom Ravioli With Truffle Sauce & Pecorino Cheese
By shauna
Saute the mushrooms on med-high heat till chanterelles brown
- 1 lb. Each of Chanterelle, Morel & Porcini Mushrooms
- 1/3 C. Shallots, chopped
- 3 Tbsp. Garlic, chopped
- 1 tsp. Thyme, chopped
- 6 Tbsp. Dry White Wine
- 2/3 C. Grated Parmesan Cheese
- 6 Tbsp. Mascarpone Cheese
- 1/2 Bunch Italian Flat-Leaf Parsley
- Salt & Pepper to Taste
- 3 Sheets Fresh Pasta
Delilah Winder's Macaroni and Cheese
By MauiDreaming
best of the best, not low cal or low fat by any stretch!
- Grate all cheeses listed
- 3 cups sharp cheddar
- 2 cups extra sharp white cheddar
- 1 +1/2 cups mozzerella
- 1 cup asiago
- 1 cup monterey jack
- 1 cup muenster
- 2 lbs. cooked elbow macaroni (still warm)
- 1 +1/2 quarts half and half
- 1 cup velveeta
- 1 cup butter
- 1 dozen eggs
- pinch salt
- 1 Tbsp. black pepper
Sausage Minestrone Soup with Orzo
By rsaitz
preheat oven to 350 degrees
- 1 lb sweet italian suasage
- 1 lb hot italian sausage
- 3 Tbsp olive oil
- 1 large spanish onion chopped
- 3 cloves of garlic
- fennel chopped
- 5 carrots chopped
- 1 28 oz can of tomatoes, chopped
- 3 qts veggie stock or chicken stock
- 4 cups of tomato juice
- 2 bay leaves
- 16 oz can chickpeas
- 16 oz can of black beans
- 16 oz can of cannelli (or white) beans
- 1 large zucchini, diced
- 1 large summer squash, diced
- 1/2 cup orzo dry
- 3 Tbsp basil chopped
- kosher salt and pepper to taste
Tortellini with Mushroom and Garlic Sauce
By MaryGladys
Cook tortellini according to package directions; drain; place in a large serving bowl; cover to keep warm
- 2 packages (9 ounces each) cheese-filled tortellini
- 2 Tbs olive oil
- 1 lb fresh white mushrooms, sliced (about 5 cups)
- 1 tsp minced garlic
- 1 package (10 ounces) frozen green peas in butter sauce, slightly defrosted
- 1 jar (7 ounces) roasted red peppers, diced
- 3/4 tsp salt
- 1/8 tsp ground black pepper
- 1/4 cup grated Parmesan cheese
Princess Cruise Lines Fettuccine Alfredo
By MaryGladys
Cook fettuccine in boiling salted water until tender
- 1 lb fettuccine
- 6 egg yolks lightly beaten
- 1 pint Half and Half cream
- 2 oz butter
- 1/2 lb white turkey cooked and julienne cut
- black pepper freshly ground, to taste
- salt, to taste
- 4 oz Parmesan cheese freshly grated
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