Search Results (102 found)
cooking.nytimes.com
White Bolognese, a meat sauce made without tomato, is a variation you rarely see in America.
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Creamy -check; Pasta -check; vegetables -check. This recipe has everything it needs to be a new family favorite.
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Creamy? Check. Pasta? Check. Vegetables? Check. This recipe has everything it needs to be a new family favorite.
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Tubes of rigatoni hold the tomato sauce, giving you a burst of creamy flavor with every bite. Use either hot or mild Italian sausage here, depending on your preference.
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Chopped onions, red pepper and creamy butternut squash give this rigatoni pasta casserole its harvest veggie creds.
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Rigatoni is the featured pasta, of course, with a garlicky tomato cream sauce laden with sweet peppers.
cooking.nytimes.com
Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all When cooked properly, it is a delight Cauliflower can stand up to rather bold seasoning, in fact
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When the kids are clamoring for dinner, whip up a batch of this cheesy pasta casserole covered with golden breadcrumbs and Parmesan.
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This Sicilian-inspired sauce also pairs well with bucatini-a thick, spaghetti-like pasta with a hole in the center.
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This full-flavored dish will satisfy the hardiest of appetites. Roquefort cheese would also taste terrific in the sauce.
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A quick take on spinach and ricotta cannelloni, this baked pasta is fast because there's nothing to stuff. The filling is simply tossed with cooked rigatoni that's then topped with fontina and baked to a golden brown.
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Your family will love this dish made with a creamy butternut squash sauce, rigatoni pasta, and Italian cheeses and baked to perfection.