Top Rated Pasta Recipes

Best Casserole Book
Fettuccine Alfredo is a classic pasta dish. I’ve converted it into a casserole and included chicken or turkey meat; it’s a great way to use leftovers. I often make this on Friday after Thanksgiving with almost any kind of pasta I happen to have on hand. Alfredo sauce is made with butter, Parmesan, and cream. Quick Alfredo sauce deviates from that recipe but produces a creamy sauce that is easily made and better than the bottled variety you can buy. Adapted from “The Best Casserole Cookbook Ever” by Beatrice Ojakangas.
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5
Bruschetta Pasta
I had something similar to this in a restaurant once. It was good, but of course I think this version is way better, mostly because I get to put in as much garlic and basil as I want — which means it has to be delicious. I may not be nice to talk to afterward, but at least I know I am vampire-safe. Click here to see 101 Ways to Cook Chicken
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4.466665
Chicken and Green Squash Pasta
By
Click on the link for the recipe: http://tajoon.com/chicken-and-green-squash-pasta/  
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4
Potato Chip Pasta
We love potato chips. We use them in a variety of preparations, from stuffings to ice cream, so making the leap to pasta dough wasn’t as crazy as it may sound. After all, potato chips go with almost anything. Think of all those dips. Although we originally tried to make this with actual potato chips, the dough was too greasy. Using toasted, ground potato flakes gives it that nutty flavor without the added fat. The potato flakes, sometimes labeled instant mashed potatoes, are easily found in the supermarket. It doesn’t take much effort to toast the flakes and grind them into flour, and the results will make you feel like a kid again. The dough can be cut into noodles or used to make ravioli. The potato chip pasta is delicious tossed with brown butter, parsley, and lemon, perhaps served alongside soft-shell crabs or sweet Maine lobster. Adapted from "Ideas in Food" by Aki Kamozawa and H. Alexander Talbot
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3.666665
Roasted Vegetable Pasta
This hearty, homey, and affordable pasta dish is perfect for a chilly fall evening. It's simple enough that you can substitute whatever vegetables you feel like eating into the recipe (think eggplant, cherry tomatoes, carrots). To make this roasted vegetable dish even more filling, try mixing in the protein of your choice. I've used chicken, shrimp, and even tofu for an added boost.  Total cost: $8.56 Click here to see Dinner for Two Under $10. 
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3.4
pasta
You'll love this creamy pasta, rich with artichoke and bacon flavor.
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3.333335
Chicken and Vegetable Pasta Salad
Looking for a reliable and delicious pasta salad recipe? Definitely try this one, then, which celebrates the best of summer produce — zucchini, yellow squash, ripe red tomato, and basil. Click here to see 15 Easy 15-Minute Pasta Recipes Click here to see 101 Ways to Cook Chicken
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3.20588
When it's hot outside, pasta can bring cold comforts. Dial your noodles down to chill as Fabio gives away the secret tips and tricks to a perfectly textured, deeply Italian flavored pasta salad. Plus, his secrets to keep your pasta from being soggy!   Tips: Mayo 101: Mayonnaise is the perfect base for herbs and spices. Making your own mayo is an easy way to control fat content and infuse flavor, and it's way cheaper than buying it. PASTA SHAPE MATTERS: elbow pasta is not ideal for cold salads, as it's not firm enough. Choose pasta only slightly bigger than your vegetable dice, with textures, such as fusilli, to help grab onto the dressing. Cool the pasta down with cold water right after boiling to help keep it al dente. Cure for Boring: Balance both flavors and textures in order to create a pasta salad that is NEVER ignored at barbecues. If you texture your salad right, it won't sog out.     Cold Pasta Salad Recipe by Fabio Viviani Yield: 8-12 servings Ingredients: For the mayo: 20 leaves fresh basil, chopped 2 eggs salt and pepper to taste ¼ c lemon juice 2-4 cups light olive oil For the salad: 1 lb. fusilli pasta 1 cup diced cherry tomatoes 2 cups arugula 1 red and 1 orange bell pepper, chopped 1 cup Parmesan cheese, grated 1 cup buffalo mozzarella cheese, diced 1 cup chopped black olives 3 hard-boiled eggs, chopped ¼ lb prosciutto, chopped ¼ lb salami, chopped ½ cup capers   Method:   Bring a large pot of water to a boil. Quickly blanch basil and remove.   Add pasta and cook according to directions, reducing cook time by five minutes.   Meanwhile, place eggs, salt, pepper, and lemon juice in food processor.   Turn the food processor on, and leave running. Slowly drizzle in oil, until the mixture thickens into mayonnaise.   Add blanched basil and blend til mixed.   Remove pasta from heat and cool down with cold water, then drain.   Place pasta in a large bowl, and add all remaining ingredients.   Toss with the basil mayo until everything is evenly distributed through the salad.   Chill at least one hour before serving.   MANGIA!
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3
Swiss Chard Lemon Pasta
Fall reminds me of my high school soccer days when we had pasta parties every week before our games at a different home. So, I thought it'd be fun to relive those days, but with a little twist — sans soccer and gluten. Because we all need a lil' pasta in our lives. Don't you think? I mean, who doesn't love a hearty pasta dish when the weather starts to get a bit cooler and the leaves start to turn? It's that time of the year to pack up our gardens and pour the last of the fresh herbs into autumn dishes. See all Swiss chard recipes. Click here to see 15 Easy 15-Minute Pasta Recipes.
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2.68421
Pasta alla Norma
Pasta alla Norma... one of the most authenthic dishes from the Sicilian Cuisine.
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2.333335
When it's hot outside, pasta can bring cold comforts. Dial your noodles down to chill as Fabio gives away the secret tips and tricks to a perfectly textured, deeply Italian flavored pasta salad. Plus, his secrets to keep your pasta from being soggy!   Tips: Mayo 101: Mayonnaise is the perfect base for herbs and spices. Making your own mayo is an easy way to control fat content and infuse flavor, and it's way cheaper than buying it. PASTA SHAPE MATTERS: elbow pasta is not ideal for cold salads, as it's not firm enough. Choose pasta only slightly bigger than your vegetable dice, with textures, such as fusilli, to help grab onto the dressing. Cool the pasta down with cold water right after boiling to help keep it al dente. Cure for Boring: Balance both flavors and textures in order to create a pasta salad that is NEVER ignored at barbecues. If you texture your salad right, it won't sog out.     Cold Pasta Salad Recipe by Fabio Viviani Yield: 8-12 servings Ingredients: For the mayo: 20 leaves fresh basil, chopped 2 eggs salt and pepper to taste ¼ c lemon juice 2-4 cups light olive oil For the salad: 1 lb. fusilli pasta 1 cup diced cherry tomatoes 2 cups arugula 1 red and 1 orange bell pepper, chopped 1 cup Parmesan cheese, grated 1 cup buffalo mozzarella cheese, diced 1 cup chopped black olives 3 hard-boiled eggs, chopped ¼ lb prosciutto, chopped ¼ lb salami, chopped ½ cup capers   Method:   Bring a large pot of water to a boil. Quickly blanch basil and remove.   Add pasta and cook according to directions, reducing cook time by five minutes.   Meanwhile, place eggs, salt, pepper, and lemon juice in food processor.   Turn the food processor on, and leave running. Slowly drizzle in oil, until the mixture thickens into mayonnaise.   Add blanched basil and blend til mixed.   Remove pasta from heat and cool down with cold water, then drain.   Place pasta in a large bowl, and add all remaining ingredients.   Toss with the basil mayo until everything is evenly distributed through the salad.   Chill at least one hour before serving.   MANGIA!
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2
Pasta e Fagioli
Pasta e Fagioli, meaning “pasta and beans,” is a traditional Italian meatless dish that has also been referred to as a “peasant” dish, because the ingredients are so inexpensive. While this version is meatless, it calls for salt pork to add a deeper, meaty flavor to the soup; adding it is completely up to you. — Allison Beck
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1.5