5,160 paste recipes

Rotini with marinated shiitake mushrooms, prosciutto, sun-dried tomatoes, black olives, pine nuts, and Parmesan in a white wine broth. An Italian pasta with deep, layered umami flavor.

Homemade meatball soup with bow-tie pasta, chickpeas, spinach, and mushrooms in a basil tomato broth. Italian comfort in a bowl that feeds the whole family.

Penne with Artichoke Hearts & Chicken Cream recipe

This fiery Cajun chicken pasta smothers spaghetti in a spicy triple-pepper tomato sauce loaded with butter-sautéed chicken. A bold Louisiana-style feast for heat lovers.

Chef-style emerald green basil pasta with a rich reduction tomato sauce built on veal stock, mirepoix, and white wine. An elegant handmade Italian plate worthy of a tasting menu.

Ricotta pesto gnocchi with semolina flour, served in a roasted garlic broth and garnished with basil, tomato, Parmesan, and pine nuts. A chef-level Italian pasta course.

Macaroni and cheese baked into firm, sliceable squares with eggs, breadcrumbs, and a quick herbed tomato sauce. A retro pantry dinner that actually holds its shape on the plate.

All-at-once spaghetti cooks the pasta right in the meat sauce: ground beef, onion, and tomato sauce all in one pot. A true one-pan weeknight spaghetti dinner.

Classic ground beef noodle bake layered with tomato sauce, onions, green pepper, and cubes of melty Velveeta cheese. Baked until bubbly in about an hour with just six simple ingredients.

Consistently exceptional and easy fresh pasta dough recipe. This makes especially great homemade linguine or ravioli either cut by hand or using a manual pasta machine.

Vegetarian rasta pasta with a creamy pumpkin coconut sauce spiced with allspice, thyme, and ginger over angel hair. Loaded with broccoli, mushrooms, zucchini, and corn.

Fiery cold Sichuan noodles with chili bean sauce, yellow bean sauce, garlic, ginger, and sesame oil. A bold vegetarian Chinese noodle dish that comes together in 35 minutes.

Seared scallops tossed with spaghetti in a quick goat cheese sauce with fresh and sun-dried tomatoes, garlic, and red pepper flakes. A restaurant-quality pasta in under 40 minutes.

Homemade Ukrainian vareniki filled with seasoned cottage cheese, boiled until puffy, then tossed in melted butter and topped with toasted breadcrumbs. Serve with sour cream and bacon.

Pasta Mexicana: a cold spinach-spaghetti pasta salad tossed with diced tomato, cucumber matchsticks, sliced avocado, salsa, and fresh cilantro. A Tex-Mex twist on summer pasta salad.

Green lasagna layers spinach pasta with a ricotta, spinach, and nutmeg filling plus cubed mozzarella and Parmesan. Vegetarian Italian classic served with tomato sauce on the side.