Search Results (2,082 found)
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A classic baked ziti recipe, with Italian sausage, eggplant, ricotta, mozzarella, and Parmesan cheeses.
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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.
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Chicken is tossed with broccoli, cherry tomatoes, and squash pasta in this healthy weeknight dish with a spicy kick from chile peppers.
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The rich and nutty taste of toasted pine nuts combine beautifully with sauteed bits of ham, fresh basil, chopped tomatoes, and Parmesan cheese. Toss this savory mixture with warm pasta, then dress with oil and vinegar for a very special dish.
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Here is a simple, elegant take on pasta with clam sauce that serves as a beautiful, light dinner with salad, perfect in advance of a movie night or reading session on the couch with family or friends The key to its success is using less pasta that you generally might, which helps place the focus of the dish squarely on the meaty clams.
cooking.nytimes.com
I make pasta alla Norma all the time; you will find more than one recipe from me on the classic tomato and eggplant sauce But this is my favorite version, created on the spur of the moment and at the suggestion from a friend.
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Shrimp pasta salad tossed with a creamy lemon dressing is a quick weeknight meal the entire family will love.
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Briny olives, creamy cheese, and tangy vinaigrette elevate this pasta salad recipe that's great for lunch, picnics, and barbeques.
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Sardinian pasta with simmered pork, red wine, and tomato sauce.
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Ziti pasta bakes with layers of creamy tomato sauce and mozzarella cheese in an easy and comforting dish that's ready in less than an hour.
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Mushrooms and onions sauteed in butter and thyme are combined with flour, chicken broth, half and half, Parmesan and the liquid from marinated artichoke hearts to make a rich and delicious sauce. Fold in the artichokes and serve over hot linguini.
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Use cream sherry to enrich a tasty mix of tomatoes, garlic, basil, mint, olive oil and hot pepper flakes. After steeping for two hours, use some of the liquid to flavor hot pasta. Add Asiago and fontina cheese, then toss everything together.