2,215 tomato pasto recipes

Classic Italian lasagne with layers of seasoned beef, three-cheese filling, and herb-rich tomato sauce. Bubbly, golden comfort food that feeds a crowd with authentic flavors.

A low-fat dish that's succulent taste will have you scooping out a second helping.

Orzo with turkey and fennel combines cooked turkey, sautéed fennel, orzo pasta, fresh tomatoes, and parmesan in 30 minutes. Italian-style leftover turkey dinner with sage and basil.

Pasta with vodka sauce: a buttery cream sauce reduced with vodka, mushrooms, and fresh tomatoes. A restaurant-style Italian classic that uses the alcohol to unlock tomato flavor.

Rotel casserole with pasta shells, sharp cheddar cheese, Rotel tomatoes, and cream of mushroom soup. A 4-ingredient dump-and-bake side dish that freezes well.

Pasta primavera salad with tri-color rotini, broccoli, carrots, cherry tomatoes, and red onion tossed in peppercorn ranch dressing. A colorful, make-ahead cold pasta salad for potlucks.

Shrimp fettuccine in a buttery white wine sauce with mushrooms, tomatoes, and Creole seasoning. Shrimp stock builds deep seafood flavor into every strand.

Linguine with grilled chicken and eggplant tosses hot pasta with smoky charred Japanese eggplant, chicken, fresh basil, garlic, and Romano cheese. Rustic Italian dinner ready in under an hour.

Fettuccine with Shellfish, Tomatoes & Olives recipe

Baked rigatoni loaded with shredded roast beef in a quick crushed tomato sauce, topped with bubbly provolone and mozzarella. A meaty pasta bake ready in 40 minutes.

Fettuccine with lime-marinated chicken breast in a tomato and green chili sauce. Butter and lime zest tossed into the pasta for a bright, Southwestern-inspired dinner.

Linguini with a Hungarian-inspired paprika sauce made by blooming sweet paprika in garlic-infused olive oil, then simmering with white wine and fresh tomatoes. Simple, bold, and deeply savory.

Wasn't sure about using ground chicken instead of beef to make bolognese, but I was surprised by how flavorful it turned out. For ground chicken, I just chopped chicken breasts into tiny pieces, and it worked like a charm. I have to say that I will definitely be making this recipe again very soon.

Turkey Bolognese with ground turkey slow-simmered in crushed tomatoes, red wine, and half-and-half over linguine. A lighter take on classic Bolognese.

Roasted vegetable soup that starts with a from-scratch stock: carrots, onions, leeks and tomatoes roasted until deeply browned, then simmered into a rich broth. Built into a hearty vegan soup with potatoes, zucchini, pasta and peas.

Fusilli with lentil sauce is a hearty pasta tossed in a simmered lentil, tomato, and spinach sauce with rosemary, thyme, and Parmesan. A protein-rich one-pot pasta dinner that's mostly pantry ingredients.