5,153 pasti recipes

Chicken Broccoli Stuffed Shells with Cheese Sauce recipe

Phyllo pastry gives this pie elegant looking and crispy texture. Ricotta cheese makes the pie taste smooth and creamy. Toasted pine nuts add the nutty and tangy flavor. A delicious and light dessert on Easter's dinner table.

Turkey primavera with browned turkey tenderloin cubes in a hearty tomato-beef broth sauce with mushrooms, green peppers, and herbs. Served over fettuccine or spaghetti with Parmesan.

Cheddar Swiss cheese fondue blends sharp cheddar and Swiss with creamy cottage cheese, dry mustard, and garlic into a wine-free, kid-friendly dipping pot. Serve with cubes of crusty French bread for old-school party food.

Deviled eggs served over creamy poppy seed noodles with sour cream, Parmesan, and ripe olives. A retro microwave casserole that turns leftover deviled eggs into dinner.

Quick cherry turnovers made with crescent roll dough and canned cherry pie filling. Three ingredients plus a simple powdered sugar glaze. Ready in 30 minutes from start to finish.

Hunter's minestrone with cubed beef, kidney beans, pasta shells, and red wine simmered for four hours in three stages. A hearty, meaty Italian soup built for cold weather.

Gambardella's minestrone with five dried legumes, fresh fennel, basil, oregano, and Italian vegetables simmered into a thick, hearty soup. Serve over pasta or rice.

Noodles with blue cheese sauce made from crumbled blue cheese, cream, and Parmesan tossed with hot pasta. A bold, tangy three-ingredient cheese sauce.

A light Chinese chicken noodle salad with angel hair pasta, shredded chicken breast, crisp snow peas, cucumber, and red bell pepper tossed in a teriyaki-sesame-rice vinegar dressing. Served cold or at room temperature.

Carol's lasagna stacks six noodle layers with a triple-cheese mix of ricotta, cottage, and romano, plus mozzarella and a slow-simmered ground beef tomato sauce. The classic baked pasta done generously.

Rotini with shiitake mushrooms marinated overnight in olive oil and red wine vinegar, tossed with prosciutto, sun-dried tomatoes, olives, white wine, and toasted pine nuts.

Black beans and fettuccine topped with a spiced ketchup-tomato sauce, steamed broccoli, and colorful bell peppers. A low-calorie vegetarian pasta that feeds a crowd.

Crispy baked capellini pancake topped with a sweet-spicy serrano and bell pepper relish. Vegetarian side dish with crunchy golden edges and a kick of heat.

Maple whole wheat scones sweetened only with real maple syrup, with tart dried cranberries, orange zest, and warm nutmeg. A refined-sugar-free, whole-grain dome scone scored into wedges.

Hungarian pastry cookies made with a flaky sour cream dough, filled with prune lekvar or apricot preserves, folded into pockets, and dusted with powdered sugar.