5,061 pasti recipes

Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.

Lemon orzo pilaf is a five-ingredient one-pot side of rice-shaped pasta simmered in chicken broth with basil and lemon zest. Ready in 30 minutes. Bright, simple weeknight starch.

Quick rotini pasta salad tossed with mozzarella, mixed vegetables, and a herbed mayo dressing scented with oregano and basil. A 15-minute lunchbox-friendly side that holds up cold.

In my opinion, this is the most decadent, rich and scrumptious pasta dish and one of my all-time favorites (I originally got this recipe from a Bon Appetit magazine many, many years ago). Very easy to prepare and always a hit.

Fettuccine with steamed sea scallops, fresh peas, and saffron butter sauce. An elegant seafood pasta where gentle steaming keeps the scallops tender and the saffron adds golden richness.

Mac and cheese loaded with chopped ham, crushed pineapple, green bell pepper, and onion in a creamy American cheese sauce. Hawaiian pizza flavors in pasta form.

Ham and macaroni casserole baked in a brown sugar-mustard white sauce with sliced apples and a buttered bread crumb topping. A sweet-savory comfort bake.

Crumbled Italian sausage simmered with plum tomatoes and heavy cream, tossed with farfalle. A rich, 30-minute Italian pasta that hits the table fast on busy nights.

Bay scallops with vermicelli in a fresh tomato-basil sauce, finished with cream and a whisper of nutmeg. A lighter Italian seafood pasta for weeknight dinners.

Rigatoni with ground lamb, pine nuts, feta, and fresh mint in a light tomato-broth sauce. A Mediterranean pasta dish with bold Greek-inspired flavors ready in 45 minutes.

Classic Italian ziti tossed with tender steamed broccoli in a warm garlic, olive oil, and butter sauce finished with freshly grated Parmigiano-Reggiano. Simple, satisfying, and on the table in 45 minutes.

Gorgonzola cream sauce for pasta with fresh thyme and nutmeg, reduced until thick and silky. Four ingredients, ready while the pasta boils.

Old-fashioned baked macaroni and cheese with a from-scratch roux, five cups of cheddar, dry mustard, and a buttered breadcrumb topping with paprika. Creamy inside, crunchy on top.

Pasticiotti with pasta and ricotta, a sweet Italian pasta pudding baked with eggs, sugar, and vanilla. A nonna-style dessert casserole that eats like a ricotta cheesecake with noodles.

Penne alla malefemmina, a no-cook Southern Italian pasta sauce of raw tomatoes, kalamata olives, capers, and garlic marinated in olive oil. Tossed with hot pasta or served cold as pasta salad.

Fettuccine Alfredo with ham: hot pasta tossed with a rich sauce of butter, cream, and parmesan, studded with sauteed ham. A fast, decadent classic that comes together off the heat in minutes.