2,885 paska recipes

Clam chowder with pasta is a brothy, Italian-style tomato clam soup with little ditalini cooked right in, brightened with garlic, white wine and a kick of dried chili. A rustic, coastal one-pot bowl.

Chicken and zucchini soup built from scratch: a whole chicken simmered with parsnip, turnip, and lemon, then enriched with browned Italian sausage, pasta shells, and grated zucchini stirred in at the end.

This was a quick dinner option that was very tasty. Loved the broccolli in it for some cheesy greens

Noodles with mustard butter tosses hot egg noodles in a quick compound butter of Dijon, lemon juice, cayenne, and parsley. A 30-minute French-leaning pasta side or light supper.

A simple dinner that is perfect for family and will please everyone!

Linguine with grilled tuna, sauteed bell peppers, fresh tomatoes, capers, and a splash of balsamic vinegar. A bright, Mediterranean-style pasta ready in under 30 minutes.

Elbow pasta tossed with garlic olive oil, wilted basil, fresh parsley, lime zest, and lime juice. A bright, vegetarian pasta ready in 30 minutes.

If you're looking for something different for lunch, try this scrumptious dish that will have you making it time and again.

Learn how to make a variety of delicious pasta sauces that can make any meal taste amazing!

Baked macaroni and cheese with two kinds of cheddar layered in three stages for deep cheese flavor in every bite. Old-fashioned American comfort casserole serves 8 in 40 minutes.

Homemade Beef a Roni with ground beef, pasta shells, mushrooms, and corn in a rich tomato sauce. A filling weeknight dinner the whole family will devour in 45 minutes.

Quick shortcut Chicken Alfredo with jarred sauce, peas, bacon bits, and crispy French-fried onions over pasta. A weeknight crowd-pleaser ready in under 45 minutes.

Vegetarian lentil macaroni bake with tomatoes, mushrooms, peppers, and elbow pasta. Slow-baked one-pot meal with high fiber and meaty texture from lentils.

Chicken fettuccine with Parmesan, peas, and fresh basil in a broth-based cream sauce. Lighter than classic Alfredo because the sauce starts with real chicken poaching liquid, not just butter and cream.

Pasta arrabbiata with dried red chilies, six cloves of garlic, and tomato passata in olive oil. A spicy, stripped-down Italian classic with just seven ingredients.

Fettuccine Alfredo made lighter with evaporated milk instead of heavy cream, simmered with Parmesan, garlic and basil into a silky sauce right in the pot. A quick, creamy pasta with less fat than the classic.