4,122 pastai recipes

Fusilli with cauliflower: a 3-ingredient Italian pasta where florets simmer in olive oil until they break down into a silky sauce coating every spiral. Ready in 40 minutes.

Angel hair pasta tossed with fresh chopped tomatoes, basil, parsley, scallions, green olives, and olive oil for a no-cook sauce that comes together in minutes.

Rich fettuccine Alfredo with lump backfin crabmeat folded into a butter, cream, and Parmesan sauce. A luxurious Chesapeake-meets-Italian pasta in just five core ingredients.

Easy baked mac and cheese with Monterey Jack and Colby cheese, evaporated milk, and beaten egg for a custardy set. No flour roux required for old-fashioned Southern-style baked macaroni.

Pasta with Mizithra cheese tossed in garlic olive oil with Parmesan and fresh parsley. A simple Greek-Italian pasta side dish where two sharp cheeses and good olive oil do all the work.

Baked macaroni and cheese with diced ham, sharp cheddar, and dry mustard in a creamy white sauce. A make-ahead freezer-friendly comfort dinner.

Pesto and pasta with rotelle tossed in basil pesto then topped with a creamy tomato-pesto sauce. A quick four-ingredient dinner where pesto hits twice for double the basil flavor.

Three-cheese baked mac and cheese layered with longhorn, Swiss, and Parmesan in a creamy sauce topped with buttered crumbs. Bubbly, golden, and absolutely addictive.

Pasta Giovanni tosses fettuccine with garlicky sautéed mushrooms, chopped pecans, parsley, sliced black olives, and pimientos in olive oil, finished with grated Romano. A vegetarian pasta with Mediterranean ingredients and crunchy textural surprise.

Neopolitan ziti tossed with hot Italian sausage, sauteed bell peppers, plum tomato marinara, and fresh basil. A rustic southern Italian weeknight plate from the sausage-and-peppers tradition.

Pasta Napolitana with a quick homemade tomato sauce from plum tomatoes, garlic, oregano, and a touch of honey to cut the acidity. Simple Italian comfort ready in 20 minutes.

Chickpeas and elbow macaroni sauteed with garlic, basil, and parsley in olive oil. This classic southern Italian vegetarian pasta is humble, filling, and ridiculously satisfying.

A simple but delicious pasta dish that is perfect for lunch on a hot summer day.

Four-ingredient ranch pasta primavera with rotelle, frozen vegetables, olive oil, and ranch dressing mix. A pantry-raid dinner ready in under 30 minutes.

Fettuccine with red lentil sauce simmered with canned tomatoes, garlic, and a surprising pinch of cinnamon. A high-protein, plant-based pasta dinner ready in under an hour.

A succulent dish made with chicken breasts, spinach, ziti pasta and gorgonzola cheese.