Recipes With Pasta | Taste of Home

Vodka Sauce with Cottage Cheese

Lauren Habermehl — Mon, 19 Jan 2026 06:23:32 +0000

Ingredients

4 ounces thick-sliced bacon strips, chopped
1/4 cup chopped onion
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1 can (28 ounces) whole plum tomatoes, roughly chopped with their juices
1/2 teaspoon salt
1/4 cup vodka
1 package (16 ounces) uncooked short-cut pasta (e.g. penne or cavatappi)
3/4 cup 4% cottage cheese
1/2 cup grated Parmesan cheese plus more for garnish
Minced fresh parsley or basil, for garnish

Directions

Place bacon in a large skillet over medium heat. Cook until slightly rendered, 4-5 minutes. Add onion; cook until tender, 4-5 minutes. Add garlic, red pepper flakes and tomato paste; cook until fragrant, 30-60 seconds. Add tomatoes, salt and vodka. Bring to a low boil; reduce to a simmer. Cook, uncovered, 20-25 minutes, stirring occasionally.
Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1/2 cup pasta water. Drain.
Add cottage cheese and 1/4 cup pasta water to a high-powered blender; puree until smooth. Add the sauce to the blender; puree until smooth; transfer back to the skillet.
Add the hot cooked pasta and Parmesan cheese to the sauce; toss to coat. Thin the sauce with an additional 1/4 cup pasta water, as desired. To serve, garnish with additional Parmesan cheese and fresh herbs, as desired.

Nutrition Facts

1 serving: 420 calories, 7g fat (3g saturated fat), 17mg cholesterol, 736mg sodium, 65g carbohydrate (8g sugars, 5g fiber), 19g protein.

Salmon Alfredo

Sharon Lehman, RDN — Thu, 08 Jan 2026 18:08:27 +0000

Ingredients

12 ounces uncooked fettuccine
2 salmon fillets (6 ounces each), skin removed
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 teaspoons olive oil
6 tablespoons butter, cubed
2 cups heavy whipping cream
3/4 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese
1/8 teaspoon ground nutmeg
2 large egg yolks, lightly beaten
Minced fresh parsley, optional

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Directions

Cook fettuccine according to package directions.
Meanwhile, sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, cook salmon in oil over medium heat until a thermometer reads 165°, 8-10 minutes, flipping once. Remove and let stand at least 5 minutes.
In the same skillet, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, nutmeg, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a simmer; remove from heat.
In a small bowl, whisk egg yolks; gradually pour 3/4 cup of hot cream mixture into egg yolks, stirring constantly. Return all to heat; add yolk mixture, stirring constantly. Cook and stir over medium-low heat until sauce has thickened slightly and a thermometer reads 160°.
Drain fettuccine; serve with Alfredo sauce, salmon and remaining 1/4 cup Parmesan cheese. If desired, garnish with parsley.

Nutrition Facts

1-1/2 cups: 1333 calories, 94g fat (49g saturated fat), 401mg cholesterol, 1091mg sodium, 65g carbohydrate (6g sugars, 4g fiber), 60g protein.

Chicken Tortellini Alfredo

Joy Manning — Fri, 19 Dec 2025 23:55:37 +0000

Ingredients

2 packages (9 ounces each) refrigerated cheese tortellini
2 boneless skinless chicken breasts
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 teaspoons olive oil
6 tablespoons butter, cubed
2 cups heavy whipping cream
3/4 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese
1/8 teaspoon ground nutmeg
2 large egg yolks, lightly beaten
Minced fresh parsley, optional

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Directions

Cook pasta according to package directions. Meanwhile, sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, 8-10 minutes, turning once. Remove and let stand at least 5 minutes. Cut into cubes.
In the same skillet, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, nutmeg and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
In a small bowl, whisk egg yolks; stir in a small amount of hot cream mixture into egg yolks. Return all to the pan, stirring constantly. Cook and stir over medium-low heat until sauce has thickened slightly and a thermometer reads 160°.
Drain pasta; serve with Alfredo sauce, chicken and remaining 1/4 cup Parmesan cheese. If desired, garnish with parsley.

Nutrition Facts

1 serving: 1196 calories, 86g fat (51g saturated fat), 393mg cholesterol, 1468mg sodium, 64g carbohydrate (7g sugars, 3g fiber), 46g protein.

Gnocchi Piccata

Susan Bronson — Fri, 19 Dec 2025 20:17:32 +0000

Ingredients

4 tablespoons unsalted butter, divided
1 shallot, thinly sliced
1 garlic clove, thinly sliced
2 tablespoons capers, drained
1/3 cup reduced-sodium vegetable broth
1/4 cup dry white wine
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese
2 tablespoons minced fresh parsley plus more for garnish
Salt and pepper to taste
1 package (16 ounces) potato gnocchi

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Directions

Heat 2 tablespoons butter in a small skillet over medium heat. Add shallot; cook until golden, 4-6 minutes. Add garlic and capers; cook until fragrant, 30-60 seconds. Stir in vegetable broth and white wine; reduce heat to low. Simmer until slightly reduced, 5-7 minutes. Remove from the heat. Stir in lemon juice, Parmesan and parsley. Season to taste with salt and pepper.
Meanwhile, in a large skillet, heat the remaining 2 tablespoons butter over medium heat. Add gnocchi in a single layer; cook until golden, 4-5 minutes, stirring occasionally. Add sauce; cook until heated through, 2-3 minutes. Garnish with additional parsley, if desired. Serve immediately.

Nutrition Facts

1 serving: 378 calories, 14g fat (8g saturated fat), 49mg cholesterol, 722mg sodium, 53g carbohydrate (2g sugars, 4g fiber), 9g protein.

Chicken Potpie Pasta

Nancy Mock — Mon, 17 Nov 2025 19:41:07 +0000

Ingredients

12 ounces uncooked cavatappi pasta
1/4 cup butter
3 celery ribs, chopped
1 medium onion, chopped
2 cups frozen mixed vegetables, thawed and drained
2 garlic cloves, minced
2 teaspoons dried thyme
1-1/2 teaspoons salt plus more to taste
1/2 teaspoon pepper plus more to taste
1/2 cup all-purpose flour
3 cups chicken broth
1-1/2 cups heavy whipping cream, warmed
2-1/2 cups shredded cooked chicken breast
Minced fresh parsley and freshly baked biscuits, for serving, optional

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Directions

Cook pasta according to package directions. Drain; set aside.
Meanwhile, heat butter in a Dutch oven or large pot over medium heat. Add celery and onion. Cook until softened, 9-10 minutes, stirring occasionally. Stir in mixed vegetables, garlic, thyme, salt and pepper. Cook until vegetables are soft, 4-5 minutes.
Stir in flour; cook until lightly browned, 2-3 minutes, stirring frequently. Stir in chicken broth and heavy cream. Increase heat to medium-high; bring to a simmer. Reduce heat to medium-low. Cook until mixture is thickened, 5-7 minutes, stirring occasionally.
Stir in cooked pasta and cooked chicken. Cook until hot, 4-5 minutes, stirring occasionally. Season with extra salt and pepper, to taste.
Spoon pasta into bowls. Top each with parsley and a freshly baked biscuit, if desired.

Nutrition Facts

1 serving: 656 calories, 33g fat (19g saturated fat), 133mg cholesterol, 1172mg sodium, 62g carbohydrate (7g sugars, 6g fiber), 29g protein.

Indian-Style Butter Gnocchi

Lauren Habermehl — Mon, 10 Nov 2025 23:21:34 +0000

Ingredients

2 tablespoons ghee or unsalted butter
1 medium onion, finely chopped
1-1/2 tablespoons minced garlic
1 tablespoon minced fresh gingerroot
1-1/2 teaspoons ground cumin
1-1/2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1 can (14-1/2 ounces) crushed tomatoes
1 tablespoon sugar
1 teaspoon salt
1 cup heavy whipping cream
1/4 cup vegetable broth
1 tablespoon lemon juice
1 package (16 ounces) potato gnocchi
Freshly chopped cilantro, for garnish

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Directions

Heat ghee in a large skillet over medium heat. Add onion; cook until soft, 3-4 minutes. Add garlic, ginger, cumin, garam masala, coriander, chili powder and turmeric; cook until fragrant, 1-2 minutes.
Add tomatoes, sugar and salt; simmer over medium-low heat until the sauce thickens and the color deepens, 10-15 minutes. Stir in cream, broth, lemon juice and gnocchi; cook until gnocchi is tender, 3-5 minutes.
To serve, spoon into shallow bowls; garnish with cilantro.

Nutrition Facts

1 serving: 570 calories, 30g fat (19g saturated fat), 101mg cholesterol, 1421mg sodium, 66g carbohydrate (12g sugars, 6g fiber), 11g protein.

Pastitsio Soup

Susan Bronson — Tue, 28 Oct 2025 23:25:08 +0000

Ingredients

1 tablespoon olive oil
1 pound lean ground beef (90% lean)
2 cups chopped onion
3 garlic cloves, minced
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried marjoram
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon ground cinnamon
2 tablespoons tomato paste
1 can (28 ounces) crushed tomatoes
2 cups reduced-sodium chicken broth
1/4 cup dry red wine
1 teaspoon sugar
8 ounces uncooked penne pasta
Salt and pepper to taste
BECHAMEL:
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup 2% milk
1 cup heavy whipping cream
Salt and pepper to taste
1/8 teaspoon ground nutmeg
1 cup grated Parmesan cheese

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Directions

Heat oil in a large stock pot over medium-high heat. Add beef; cook until browned, 5-7 minutes, breaking it up into pieces as it cooks. Remove with a slotted spoon; drain on a paper towel-lined plate. Discard all but 1 tablespoon fat from the pot.
Add onion; cook until golden and tender, 4-6 minutes. Stir in garlic, salt, pepper, oregano, marjoram, lemon pepper and cinnamon; cook until fragrant, 30-60 seconds. Stir in tomato paste; cook until slightly darkened, 2-3 minutes. Stir in crushed tomatoes, chicken broth, red wine, sugar and cooked beef. Bring to a boil; reduce heat to low. Simmer 15-20 minutes.
Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions. Drain; set aside.
To make the bechamel, melt butter in a medium saucepan over medium heat. Whisk in flour. Let the roux cook, stirring continuously, until golden in color, 2-3 minutes. Slowly whisk in milk, heavy cream and nutmeg until smooth. Cook until mixture thickens, 8-10 minutes, whisking frequently. Stir sauce into the soup; simmer until hot, 4-5 minutes. Stir in salt, pepper and Parmesan cheese.
Divide pasta into bowls; top with soup. Serve immediately.

Nutrition Facts

1 serving: 495 calories, 27g fat (15g saturated fat), 96mg cholesterol, 1155mg sodium, 40g carbohydrate (11g sugars, 4g fiber), 23g protein.

Sheet-Pan Gnocchi with Sausage and Peppers

Lesley Balla — Sat, 25 Oct 2025 01:43:41 +0000

Ingredients

1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
1 medium sweet yellow pepper, thinly sliced
1 medium onion, thinly sliced
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 package (16 ounces) potato gnocchi
1 pound hot or sweet Italian sausage links, casings removed
1/4 cup grated Parmesan cheese, plus more for serving
Fresh lemon juice and chopped fresh parsley or basil, for serving, optional

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Directions

Preheat oven to 425°.
On a greased 15x10x1-in. baking pan, toss together peppers, onion, gnocchi, olive oil, oregano, salt and pepper. Spread in an even layer. Arrange sausage in dollops around the pan.
Bake 15 minutes. Remove pan from the oven; stir. Bake another 10-15 minutes or until the sausage is cooked through and vegetables are soft. Stir in Parmesan.
Serve with lemon juice, fresh parsley or basil and additional Parmesan, if desired.

Nutrition Facts

1 serving: 638 calories, 35g fat (10g saturated fat), 83mg cholesterol, 1606mg sodium, 59g carbohydrate (5g sugars, 6g fiber), 22g protein.

Homemade Hamburger Helper

Lauren Habermehl — Wed, 22 Oct 2025 18:53:58 +0000

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, finely diced
1 pound lean ground beef (90% lean)
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon ground mustard
2 tablespoons tomato paste
1 pound uncooked short-cut pasta
2-1/2 cups beef broth
1 cup milk
1/2 cup heavy whipping cream
2 cups shredded sharp cheddar cheese
2 tablespoons minced fresh parsley, for garnish

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Directions

Heat olive oil in a large pot over medium-high heat. Add onion; cook until slightly soft, 2-3 minutes. Add ground beef, salt, chili powder, paprika, garlic powder, pepper and mustard. Cook until evenly brown, breaking up into small crumbles as it cooks, 8-10 minutes.
Stir in tomato paste; cook until fragrant, 1-2 minutes. Stir in uncooked pasta, broth and milk. Bring to a gentle boil over medium-high heat. Reduce the heat; simmer 8-10 minutes or until the pasta is al dente, stirring often.
While cooking over low heat, stir in cream. Slowly add cheese, stirring until completely melted. Divide among bowls; garnish with fresh parsley.

Nutrition Facts

1 serving: 704 calories, 33g fat (16g saturated fat), 110mg cholesterol, 1073mg sodium, 64g carbohydrate (7g sugars, 3g fiber), 36g protein.

Slow-Cooker Boursin Chicken Pasta

Lauren Habermehl — Tue, 07 Oct 2025 14:41:08 +0000

Ingredients

1-1/2 pounds boneless skinless chicken breasts
4 garlic cloves, minced
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
2 cups chicken broth, divided
8 ounces uncooked cavatappi pasta
1/2 cup heavy whipping cream
1/4 cup finely chopped oil-packed sun-dried tomatoes
2 packages (5.3 ounces each) Boursin garlic and fine herbs cheese
1/4 cup grated Parmesan cheese plus more for serving
Chopped fresh basil and parsley, for serving (optional)

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Directions

Place chicken breasts, garlic, Italian seasoning, salt and pepper in a 6-qt. slow cooker. Pour 1 cup chicken broth over the ingredients. Cover; cook on high for 2 hours or low for 4 hours or until chicken is fully cooked.
Remove chicken breasts to a cutting board; cut into bite-sized pieces. Add chicken back to the slow cooker. Stir in pasta, cream, sun-dried tomatoes and remaining 1 cup chicken broth. Place Boursin cheese rounds on top of the ingredients. Sprinkle with Parmesan.
Cover; cook on high for 30-45 minutes or low for 45 minutes-1 hour or until the pasta is al dente. Stir until cheese is melted into the pasta.
Scoop onto plates; garnish with additional Parmesan cheese and fresh herbs, if desired.

Nutrition Facts

1 serving: 862 calories, 50g fat (30g saturated fat), 212mg cholesterol, 1734mg sodium, 50g carbohydrate (5g sugars, 2g fiber), 51g protein.

Gnocchi Mac and Cheese

Nancy Mock — Sun, 12 Oct 2025 15:04:06 +0000

Ingredients

1 package (17-1/2 ounces) potato gnocchi (about 4 cups)
3 teaspoons salt, divided
2 teaspoons olive oil
1/3 cup butter
1 teaspoon ground mustard
1/2 teaspoon white pepper
1/2 teaspoon rubbed sage
1/2 teaspoon garlic powder
6 tablespoons all-purpose flour
3 cups 2% milk
8 ounces fontina cheese, grated
4 ounces fresh mozzarella cheese, grated
2 ounces Asiago cheese, grated
BREAD CRUMB TOPPING:
1-1/2 cups panko bread crumbs
1/4 cup grated Parmesan cheese
3 tablespoons butter, melted

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Directions

Preheat the oven to 350°. Grease a 13x9-in. baking dish.
Bring a large pot of water to a boil. Add 2 teaspoons salt to the water. Add gnocchi; cook for half the time listed on the package directions, about 1-2 minutes. Drain; transfer to a large bowl. Add olive oil; toss to coat. Set aside.
Heat butter in a Dutch oven or large pot over medium heat. Whisk in ground mustard, pepper, sage, garlic powder and remaining 1 teaspoon salt. Whisk in flour; cook until lightly browned, 1-2 minutes. Slowly whisk in milk; bring to a simmer, whisking constantly. Cook until thickened, 4-5 minutes, whisking frequently.
Stir in fontina, mozzarella and Asiago cheeses until melted and smooth. Fold in gnocchi. Transfer to the prepared baking dish.
In a small bowl, combine bread crumbs, melted butter and Parmesan cheese. Sprinkle in an even layer over the gnocchi.
Bake 30-35 minutes or until bread crumbs are golden brown and cheese sauce is bubbling. Let cool slightly before serving.

Nutrition Facts

1 serving: 546 calories, 31g fat (18g saturated fat), 101mg cholesterol, 1229mg sodium, 45g carbohydrate (6g sugars, 2g fiber), 22g protein.

Gnocchi Carbonara

Sharon Lehman, RDN — Tue, 06 Jan 2026 21:31:39 +0000

Ingredients

2 pounds potato gnocchi
4 large egg yolks, room temperature
1-1/4 cups grated Parmesan cheese, divided
1 tablespoon olive oil
8 ounces bacon strips, chopped
3/4 teaspoon pepper
5 garlic cloves, minced
Freshly cracked black pepper, for serving

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Directions

Bring a large pot of water to a boil. Cook gnocchi according to package directions. Reserve 1-1/2 cups cooking water; drain remaining.
In a small bowl, stir together egg yolks and 3/4 cup grated cheese; set aside.
Heat olive oil in a large skillet over medium heat. Add bacon and cook until crisp, 6-7 minutes; remove to a paper towel-lined plate.
In the same skillet, add garlic, cook one minute longer. Add reserved 1-1/2 cups pasta water; bring to a simmer. Add gnocchi and pepper. Reduce heat to low; stir in egg and cheese mixture. Toss until sauce has thickened. Add cooked bacon back to the pan; toss to combine.
Serve carbonara in bowls; top with remaining 1/2 cup grated cheese. Top with additional freshly ground black pepper, if desired.

Nutrition Facts

1 serving: 456 calories, 20g fat (8g saturated fat), 138mg cholesterol, 977mg sodium, 52g carbohydrate (1g sugars, 3g fiber), 16g protein.

Alex Bala’s French Onion Pasta

Alex Bala — Fri, 26 Sep 2025 17:36:22 +0000

Ingredients

5 tablespoons unsalted butter
3 to 4 large sweet onions, thinly sliced
1 tablespoon sugar
1 teaspoon kosher salt
1/2 cup dry white wine
3 tablespoons sherry vinegar
3 garlic cloves, minced
2 cups beef broth
2 cups vegetable broth
3/4 cup heavy whipping cream
3/4 cup water
1 pound uncooked Campanelle noodles
2 teaspoons Worcestershire sauce
2 teaspoons fresh thyme
2 teaspoons Better than Bouillon sautéed onion base, optional
Salt and pepper to taste
1/2 cup grated Parmesan cheese
1/2 cup Gruyere cheese, sliced

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Directions

In a Dutch oven, heat butter over medium heat. Add half the onions, sugar and kosher salt; cook and stir until softened. Add the remaining onions. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally.
Add wine and sherry vinegar, stirring to loosen browned bits from pan. Add garlic, let simmer about 3 minutes.
Add beef and vegetable broth, heavy cream, water and pasta; stir to combine. Reduce heat; simmer until pasta is tender, about 12 minutes. Stir in Worcestershire, thyme, bouillon (if using), salt and pepper.
Remove from heat, stir in cheeses until well mixed.

Chicken Gnocchi Pesto Soup

Nancy Mock — Wed, 10 Sep 2025 10:25:14 +0000

Ingredients

1 jar (15 ounces) roasted garlic Alfredo sauce
2 cups water
2 cups rotisserie chicken, roughly chopped
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) potato gnocchi
3 cups coarsely chopped fresh spinach
4 teaspoons prepared pesto

Text Ingredients

Directions

In a large saucepan, combine the first 6 ingredients; bring to a gentle boil, stirring occasionally. Stir in gnocchi and spinach; cook until gnocchi float, 3-8 minutes. Top each serving with 1 teaspoon pesto.

Potato gnocchi

Look for potato gnocchi in the pasta or frozen foods section.

Nutrition Facts

1-1/2 cups: 586 calories, 26g fat (11g saturated fat), 158mg cholesterol, 1650mg sodium, 56g carbohydrate (3g sugars, 4g fiber), 31g protein.

Million Dollar Soup

Nancy Mock — Thu, 04 Sep 2025 13:45:51 +0000

Ingredients

2 tablespoons olive oil
1 tablespoon butter
2 medium sweet onions, thinly sliced
1 pinch salt
PARMESAN BREAD CRUMBS:
1 cup panko bread crumbs
1/2 cup grated Parmesan cheese
3 tablespoons butter, melted
SOUP:
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped celery
1/2 cup sliced fennel bulb
3 garlic cloves, minced
1/4 cup white wine
6 cups chicken stock
3 cups chopped fresh kale
1 cup crumbled cooked bacon, divided
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2 cups shredded cooked chicken breast
1 package (8 ounces) potato gnocchi
2-1/2 cups shredded cheddar cheese
1 cup heavy whipping cream, warmed
1/4 teaspoon cayenne pepper
3 tablespoons cornstarch
3 tablespoons cold water

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Directions

To caramelize the onions, heat olive oil and butter in a large Dutch oven or soup pot over medium-high heat. Add onions; cook 4-5 minutes, stirring occasionally. Stir in salt. Reduce heat to low; cover. Cook until onions are soft, about 15 minutes, stirring occasionally. Remove the lid; cook another 20 minutes or until very soft and browned, stirring occasionally. Transfer to a small bowl; set aside.
Preheat oven to 350°. Line a 15x10x1-in. baking sheet with aluminum foil or parchment paper. To make the bread crumbs, in a small bowl, combine panko, Parmesan and melted butter. Spread in an even layer on the prepared baking sheet. Bake 10-12 minutes, stirring once, until golden brown. Remove; let cool.
To make the soup, add olive oil and butter to the same Dutch oven or soup pot over medium heat. Add celery and fennel; cook until softened and beginning to brown, 7-8 minutes. Add garlic; cook until fragrant, 30-60 seconds. Add white wine; bring to a simmer, scraping the browned bits up from the bottom until mostly dissolved, 1-2 minutes.
Add caramelized onions, chicken stock, kale, 3/4 cup crumbled bacon, soy sauce, salt, thyme and pepper to the pot; bring to a boil. Reduce the heat. Cover; simmer for 10-15 minutes.
Remove lid; stir in shredded chicken and gnocchi. Simmer uncovered until gnocchi floats to the top, 2-3 minutes. Stir in shredded cheese. Place cream in a small bowl; add a small amount of hot soup broth to the bowl to temper it. Slowly pour the mixture into the soup, stirring constantly. Stir in cayenne pepper.
In a small bowl, whisk together cornstarch and water. Stir into the soup; simmer until thickened, 2-3 minutes.
Ladle soup into serving bowls. Top each with remaining crumbled bacon and Parmesan bread crumbs. Serve immediately.

Nutrition Facts

1 serving: 617 calories, 41g fat (21g saturated fat), 133mg cholesterol, 1657mg sodium, 28g carbohydrate (4g sugars, 2g fiber), 33g protein.

Ground Turkey Pasta

Joy Manning — Thu, 21 Aug 2025 16:46:43 +0000

Ingredients

1 tablespoon olive oil
2 pounds ground turkey
1 medium green pepper, chopped
1 medium onion, chopped
8 garlic cloves, minced
3 cans (14-1/2 ounces each) Italian diced tomatoes, drained
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
1/3 cup sugar
2 tablespoons Italian seasoning
1 tablespoon minced fresh basil
1 teaspoon dried marjoram
1 teaspoon salt
10 cups uncooked spiral pasta
1/4 cup grated Parmesan cheese

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Directions

In a Dutch oven or large saucepot, heat oil over medium heat. Cook turkey, green pepper and onion until meat is no longer pink and vegetables are tender, 8-10 minutes. Add garlic; cook 1 minute longer. Drain, if necessary.
Stir in the tomatoes, tomato sauce, tomato paste, sugar, Italian seasoning, basil, marjoram and salt. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is thickened, 35-40 minutes.
Meanwhile, cook pasta according to package directions; drain. Serve sauce over pasta; sprinkle with cheese. Garnish with additional fresh basil, if desired.

Nutrition Facts

1 serving: 602 calories, 11g fat (2g saturated fat), 62mg cholesterol, 789mg sodium, 94g carbohydrate (18g sugars, 8g fiber), 35g protein.

19 Easy and Delicious Recipes with Ravioli

Erica Landis — Tue, 19 Aug 2025 16:47:39 +0000

Ravioli Lasagna

149 Reviews

Total Time:1 hour 5 min

Servings:8

Test Kitchen Approved

From the Recipe Creator:When you taste this dish, you’ll think it’s a from-scratch recipe—but it starts with frozen ravioli! —Patricia Smith, Asheboro, North Carolina

Nutrition Facts:1 cup: 401 calories, 15g fat (6g saturated fat), 56mg cholesterol, 698mg sodium, 41g carbohydrate (9g sugars, 4g fiber), 23g protein.

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Quick Ravioli & Spinach Soup

16 Reviews

Total Time:25 min

Servings:6 (21/2 qt)

Test Kitchen Approved

From the Recipe Creator:I love my Italian American traditions, but I never had time to make a classic Italian wedding soup. So I created this shortcut version with ravioli. —Cynthia Bent, Newark, Delaware

Nutrition Facts:1-2/3 cups: 292 calories, 11g fat (3g saturated fat), 91mg cholesterol, 1638mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 28g protein.

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You need a mere five ingredients to mix up this cozy soup. It’s a great option for when you need comfort food ASAP.

Ham Ravioli Bake

2 Reviews

Total Time:40 min

Servings:4

Test Kitchen Approved

From the Recipe Creator:I based this recipe on a dish my husband likes to order when we go out for Italian food. Not only does he love it, but my daughter does too! —Jennifer Berger, Eau Claire, Wisconsin

Nutrition Facts:1 serving: 653 calories, 31g fat (16g saturated fat), 137mg cholesterol, 1496mg sodium, 61g carbohydrate (5g sugars, 3g fiber), 35g protein.

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Leftover ham? Put it to work in this creamy casserole that comes together with veggies, ravioli and jarred Alfredo sauce. It’s an easy option for a busy weeknight or a post-holiday meal.

Here are some more stuffed pasta recipes for when you have some extra time to spend in the kitchen.

One-Pan Tuscan Ravioli

3 Reviews

Total Time:25 min

Servings:4

Test Kitchen Approved

From the Recipe Creator:Sometimes I use chickpeas instead of cannellini beans, grated Asiago or Provolone instead of Parmesan, and all zucchini if I don’t have eggplant. Very flexible! —Sonya Labbe, West Hollywood, California

Nutrition Facts:1-1/2 cups: 376 calories, 10g fat (4g saturated fat), 36mg cholesterol, 1096mg sodium, 56g carbohydrate (11g sugars, 8g fiber), 16g protein.

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Enjoy Meatless Monday with this simple ravioli recipe. To make it fully vegetarian, swap the chicken broth for vegetable broth. Plus, since this meal cooks in just one pan, cleanup’s a breeze.

Ravioli with Snap Peas & Mushrooms

22 Reviews

Total Time:30 min

Servings:8

Test Kitchen Approved

From the Recipe Creator:Topped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb and lettuce salad and white wine. —Charlene Chambers, Ormond Beach, Florida

Nutrition Facts:1 cup: 347 calories, 11g fat (5g saturated fat), 36mg cholesterol, 470mg sodium, 44g carbohydrate (11g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2-1/2 starch, 1 medium-fat meat, 1 vegetable, 1 fat.

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This cheese ravioli recipe idea includes toasted hazelnuts, earthy sage, sauteed mushrooms and zingy lemon zest. A very light cream sauce lets the flavors jump out of the pan.

Greek-Style Ravioli

13 Reviews

Total Time:25 min

Servings:2

Test Kitchen Approved

From the Recipe Creator:Here's a flavorful Greek twist on an Italian classic. It’s an easy weekday meal that’s become one of our favorites. My husband and I enjoy it with garlic cheese toast. —Hetti Williams, Rapid City, South Dakota

Nutrition Facts:1-1/4 cups: 333 calories, 12g fat (5g saturated fat), 61mg cholesterol, 851mg sodium, 28g carbohydrate (5g sugars, 4g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

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Looking for global ravioli recipe ideas? Feta cheese, spinach and olives will instantly transport you to the Greek islands. Use ground lamb instead of beef for a more Mediterranean taste.

Ravioli Casserole

44 Reviews

Contest Winner

Total Time:40 min

Servings:8

Test Kitchen Approved

From the Recipe Creator:The whole family will love this yummy dish that tastes like lasagna without all the fuss. Timesaving ingredients like prepared spaghetti sauce and frozen ravioli make it a cinch to put together. Children can help you assemble this one. —Mary Ann Rothert, Austin, Texas

Nutrition Facts:1 cup: 518 calories, 25g fat (12g saturated fat), 88mg cholesterol, 1411mg sodium, 44g carbohydrate (13g sugars, 5g fiber), 30g protein.

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This meal only tastes like it took all day. Made with just five timesaving ingredients, you can have dinner on the table in under an hour. Serve with garlic bread and a side salad.

Pasta with Creamy Fennel Sauce

1 Reviews

Contest Winner

Total Time:1 hour

Servings:6

Test Kitchen Approved

From the Recipe Creator:When pureeing fennel one day, I realized its velvety texture would make for a creamy, delicious pasta sauce—without all the guilt. My experiment worked, and now I enjoy this good-for-you pasta sauce all the time. —Deb Schwab, Moraga, California

Nutrition Facts:1 serving: 309 calories, 7g fat (3g saturated fat), 19mg cholesterol, 690mg sodium, 51g carbohydrate (11g sugars, 5g fiber), 12g protein.

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A homemade fennel sauce takes packaged ravioli to the next level. Plus, you can make the sauce up to three days in advance.

Ravioli Soup

18 Reviews

Total Time:1 hour 5 min

Servings:10 (2-1/2 quarts)

Test Kitchen Approved

From the Recipe Creator:We adore everything pasta, so I used it as the inspiration for this unique soup. The meaty tomato base pairs perfectly with the cheesy ravioli pillows. My family can't get enough of this dish! —Shelley Way, Cheyenne, Wyoming

Nutrition Facts:1 cup: 235 calories, 8g fat (4g saturated fat), 42mg cholesterol, 542mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 17g protein.

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If you like your soup on the thicker side, bust out your Dutch oven to make this (almost) one-pot meal. The base is meaty and the ravioli is cheesy.

Toasted Ravioli

10 Reviews

Total Time:35 min

Servings:about 1-1/2 dozen

Test Kitchen Approved

From the Recipe Creator:While visiting a friend who had just moved to St. Louis, Missouri, I tried toasted ravioli at almost every restaurant! When I got home, I had to try to replicate them, and this recipe comes pretty close. —Cristina Carrera, Kenosha, Wisconsin

Nutrition Facts:1 piece: 73 calories, 5g fat (1g saturated fat), 6mg cholesterol, 117mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 2g protein.

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Be prepared to practice your deep-frying skills with this Midwestern appetizer recipe. Seasoned breadcrumbs gives it extra crunch and flavor. Make this at home and you’ll never need the restaurant version again.

Fiesta Ravioli

27 Reviews

Total Time:20 min

Servings:6

Test Kitchen Approved

From the Recipe Creator:I adapted this recipe to suit our taste for spicy food. The ravioli taste like mini enchiladas. I serve them with a Mexican-inspired salad and pineapple sherbet for dessert. —Debbie Purdue, Freeland, Michigan

Nutrition Facts:1 serving: 470 calories, 20g fat (9g saturated fat), 74mg cholesterol, 1342mg sodium, 48g carbohydrate (4g sugars, 6g fiber), 23g protein.

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Italian ingredient, meet Mexican flavors. This fusion dinner recipe uses just five ingredients and gives ravioli the taste of mini enchiladas. Yum! Serve with a Mexican-inspired salad and pineapple sherbet for dessert.

Sounds so fancy but surprisingly easy. The flavors scream autumn! With toasted pecans, nutmeg and brown sugar, think outside the marinara sauce with this ravioli recipe idea.

Ravioli with Sausage

5 Reviews

Total Time:20 min

Servings:5

Test Kitchen Approved

From the Recipe Creator:My family loves this dish—it's on our menu at least once a month. It's easy to double for large crowds... just keep it warm in a slow cooker. I usually serve the ravioli with green beans amandine and garlic bread.—Krendi Ford, Belleville, Michigan

Nutrition Facts:1 cup: 361 calories, 13g fat (5g saturated fat), 49mg cholesterol, 1304mg sodium, 43g carbohydrate (13g sugars, 5g fiber), 19g protein.

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Crowd-Pleasing Ravioli Nachos

2 Reviews

Total Time:1 hour 5 min

Servings:6-1/2 dozen

Test Kitchen Approved

From the Recipe Creator:Lightly breaded and deep-fried, ravioli goes to a new level in this nacho-like appetizer. Kids and grown-ups can’t get enough of the crispy, cheesy, flavorful crowd pleasers.—Robert Doornbos, Jenison, Michigan

Nutrition Facts:1 ravioli: 87 calories, 5g fat (1g saturated fat), 19mg cholesterol, 162mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 3g protein.

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Everyone’s favorite communal appetizer pleasure gets an Italian twist. Breaded deep-fried ravioli replace tortilla chips. Genius! Let the kids assemble this ravioli recipe before baking.

Cheese Ravioli with Veggies

4 Reviews

Total Time:25 min

Servings:6

Test Kitchen Approved

From the Recipe Creator:When pasta and veggies are on the menu, my sons get to the table fast. The frozen medley is so convenient, but sometimes I throw in peas, corn, broccoli or zucchini instead. —Amy Burns, Charleston, Illinois

Nutrition Facts:1 cup: 339 calories, 15g fat (9g saturated fat), 73mg cholesterol, 391mg sodium, 35g carbohydrate (2g sugars, 3g fiber), 15g protein.

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The ravioli and vegetables are all cooked together for this healthy lazy supper. Give the red sauce the night off and enjoy butter and Parmesan with this ravioli recipe idea.

Toasted Mexican Ravioli

5 Reviews

Total Time:30 min

Servings:4

Test Kitchen Approved

From the Recipe Creator:We like Mexican and Italian foods, so spicy breaded ravioli gives us the best of both worlds. We serve sauce on the side and pass the queso fresco. —Cristy King, Scott Depot, West Virginia

Nutrition Facts:1 serving: 789 calories, 41g fat (14g saturated fat), 141mg cholesterol, 1490mg sodium, 75g carbohydrate (5g sugars, 4g fiber), 27g protein.

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In case you didn’t know it yet, your air fryer was a great investment. Fried with a punch of taco seasoning in the breading, go ahead and double dip into the creamy enchilada sauce.

Hearty Beef Ravioli

6 Reviews

Total Time:25 min

Servings:6

Test Kitchen Approved

From the Recipe Creator:In this fun family-friendly supper, we add our favorite taco toppings to beef ravioli. It's easy for kids to customize their own fixings for a no-fuss meal. —Taste of Home Test Kitchen

Nutrition Facts:1 serving: 375 calories, 10g fat (5g saturated fat), 44mg cholesterol, 695mg sodium, 49g carbohydrate (7g sugars, 4g fiber), 21g protein.

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Taco seasoning is the secret ingredient. Oops, it’s not a secret anymore. Sorry! Try this ravioli recipe idea when you need to break out of a red sauce rut.

Ravioli Appetizer Pops

4 Reviews

Total Time:30 min

Servings:3-1/2 dozen

Test Kitchen Approved

From the Recipe Creator:Ravioli on a stick is a tasty appetizer everyone talks about. They’re simple and fun to make and eat. Use packaged dipping sauces, or make your own. Get my recipes on my blog, thehopelesshousewife.com. —Erika Monroe-Williams, Scottsdale, Arizona

Nutrition Facts:1 appetizer (calculated without marinara sauce and pesto): 32 calories, 1g fat (0 saturated fat), 9mg cholesterol, 97mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 1g protein.

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Fry and freeze a bunch ahead of time for any type of party. Both adults and kids love food on a stick! Get creative with your dipping sauces.

Ravioli with Creamy Squash Sauce

11 Reviews

Total Time:20 min

Servings:4

Test Kitchen Approved

From the Recipe Creator:Store-bought ravioli speeds assembly of this cozy, restaurant-quality dish that tastes so good your family won't notice it's meatless. —Taste of Home Test Kitchen

Nutrition Facts:1-1/4 cups: 671 calories, 51g fat (22g saturated fat), 122mg cholesterol, 578mg sodium, 42g carbohydrate (2g sugars, 7g fiber), 18g protein.

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This ravioli recipe idea is a cold-weather winner. It has colorful squash and spinach with a toasted walnut crunch in a cream sauce. Could ravioli recipe ideas get any better?

Recipes with Ravioli FAQ

Can I bake ravioli instead of boiling it?

Baked ravioli is a great alternative to boiled, especially for easy casseroles and sheet-pan dinners. Simply layer uncooked or frozen ravioli in a baking dish with sauce or broth and whatever other ingredients are in the recipes, from meat to vegetables and cheese. Then, cover and bake until tender and bubbly. This hands-off method saves time and minimizes cleanup. For added texture, top with toasted bread crumbs or broil for a few minutes to crisp the edges of the ravioli.

What sauces pair well with ravioli?

Ravioli are sturdy enough to pair with hefty marinara and chunky bolognese, yet light enough for a coating of creamy Alfredo sauce or brown butter sauce with sage. For lighter options, try tossing ravioli with pesto, a drizzle of olive oil and fresh herbs or a bright lemon and white wine sauce. Understanding the different types of pasta sauce and how they complement various pasta shapes can help you match sauces to ravioli perfectly.

How do I store leftover ravioli dishes?

Store leftover ravioli dishes in an airtight container in the refrigerator for up to three days. To maintain the best texture, reheat gently in the oven or on the stovetop, adding a splash of water, broth or extra sauce to soften the cold pasta. You can also freeze cooked pasta for longer storage. Lay the cooked ravioli in a single layer on a baking sheet, freeze and transfer to freezer-proof storage bags. When ready to enjoy, cook directly from frozen or thaw overnight.

The post 19 Easy and Delicious Recipes with Ravioli appeared first on Taste of Home.

Hot Honey Peach Pasta Salad

Susan Bronson — Tue, 26 Aug 2025 13:51:04 +0000

Ingredients

12 ounces uncooked radiatore pasta
3 medium peaches, chopped
1 cup grape tomatoes, halved
1 cup crumbled cooked bacon
1 cup fresh mozzarella pearls
1 cup loosely packed basil leaves, chopped
1/2 cup champagne vinegar
1/2 cup olive oil
1/4 cup hot honey
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper

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Directions

Cook pasta according to package instructions. Drain; rinse in cold water. Place pasta in a large bowl. Add peaches, tomatoes, bacon, mozzarella and basil.
In a small bowl, whisk together vinegar, olive oil, hot honey, mustard, salt, Italian seasoning and pepper. Pour dressing over pasta mixture; toss to coat. Cover; refrigerate until ready to serve.

Nutrition Facts

1 serving: 307 calories, 16g fat (5g saturated fat), 22mg cholesterol, 330mg sodium, 32g carbohydrate (11g sugars, 2g fiber), 11g protein.

Gnocchi Potato Salad

Susan Bronson — Tue, 19 Aug 2025 14:35:50 +0000

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 pound potato gnocchi
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon minced fresh thyme
1 teaspoon white wine vinegar
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 hard-boiled large eggs, chopped
1/4 cup chopped sweet pickles

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Directions

Heat olive oil and butter in a large skillet over medium heat. Add gnocchi; cook until golden brown, about 5 minutes per side. Remove from the heat.
In a large bowl, stir together mayonnaise, Dijon mustard, thyme, vinegar, smoked paprika, salt and pepper.
Add gnocchi to the bowl; stir to combine. Fold in chopped eggs and pickles. Serve warm or cover and chill in the refrigerator until ready to serve.

Nutrition Facts

1 serving: 430 calories, 21g fat (5g saturated fat), 123mg cholesterol, 999mg sodium, 50g carbohydrate (1g sugars, 4g fiber), 11g protein.

Muffuletta Pasta Salad

Susan Bronson — Mon, 04 Aug 2025 14:23:55 +0000

Ingredients

8 ounces uncooked rotini pasta
1 cup cubed salami
1 cup cubed fully cooked ham
1 cup cubed mortadella
1 cup cubed part-skim mozzarella cheese
1 cup cubed provolone cheese
1 cup olive salad
1/4 cup chopped pepperoncini
1/4 cup sliced green olives with pimientos, drained
1/4 cup sliced black olives
1/4 cup roasted sweet red peppers, drained
1/4 cup chopped red onion
DRESSING:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Cajun seasoning
1/4 teaspoon garlic powder
2 tablespoons minced fresh parsley

Text Ingredients

Directions

Cook pasta according to package instructions. Drain; rinse with cold water. Transfer to a large serving bowl.
To the bowl, add salami, ham, mortadella, mozzarella, provolone, olive salad, pepperoncini, green olives, black olives, roasted red peppers and onion; stir to combine.
In a separate bowl, whisk together olive oil, red wine vinegar, Cajun seasoning and garlic powder. Toss dressing with pasta salad until combined. Cover; refrigerate at least 30 minutes. Sprinkle with parsley just before serving.

Nutrition Facts

1 serving: 492 calories, 32g fat (11g saturated fat), 63mg cholesterol, 1554mg sodium, 26g carbohydrate (2g sugars, 2g fiber), 25g protein.

Copycat Uno Rattlesnake Pasta

Lauren Habermehl, Tyler Smith — Sat, 28 Jun 2025 06:04:12 +0000

Ingredients

1 pound uncooked rigatoni
1 pound boneless skinless chicken thighs
2 tablespoons olive oil
2 tablespoons Italian seasoning
6 tablespoons butter, divided
6 garlic cloves, minced
1/4 cup all-purpose flour
1-1/2 teaspoons salt
1 teaspoon white pepper
2 cups whole milk
1 cup half-and-half cream
8 ounces shredded Colby Jack cheese
1/2 cup pickled sliced jalapeno peppers
1/2 cup juice from pickled jalapeno slices
1/2 cup Italian bread crumbs
3/4 cup grated Parmesan cheese

Text Ingredients

Directions

Cook pasta according to package directions. Drain; set aside.
Place chicken thighs, olive oil and Italian seasoning in a large bowl; mix until coated.
In a large skillet, melt 2 tablespoons butter over medium heat. Add chicken; cook 4-5 minutes per side or until internal temperature reaches 165°. Remove to a paper towel-lined plate. Let rest 5 minutes; chop into bite-sized pieces. Set aside.
To the same skillet, melt remaining 4 tablespoons butter over medium heat. Add garlic; cook until fragrant, about 30 seconds. Stir in flour, salt and pepper; cook until starting to brown, 2-3 minutes. Whisk in milk and half-and-half, stirring constantly until smooth and thickened, 5-6 minutes. Stir in Colby Jack cheese until melted. Stir in cooked chicken, jalapenos and jalapeno juice. Add pasta; toss to thoroughly coat.
Heat a small skillet over medium-low heat. Add bread crumbs; toast until lightly browned, 2-3 minutes, stirring occasionally.
Serve pasta in bowls; top with toasted bread crumbs and Parmesan cheese.

Nutrition Facts

1 serving: 666 calories, 36g fat (18g saturated fat), 115mg cholesterol, 1215mg sodium, 57g carbohydrate (6g sugars, 2g fiber), 30g protein.

Blueberry Pasta Salad

Susan Bronson — Mon, 16 Jun 2025 06:02:27 +0000

Ingredients

1 pound uncooked bow tie pasta
1 medium cucumber, seeded, quartered and diced
1 medium red onion, chopped into 1/4-in. pieces
1 medium sweet yellow pepper, chopped into 1/4-in. pieces
6 ounces crumbled feta cheese
2 cups fresh blueberries, divided
1/2 cup extra virgin olive oil
1/3 cup champagne vinegar
3 tablespoons maple syrup
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces smoked salmon fillets, flaked
1 tablespoon snipped fresh dill
1 tablespoon minced fresh basil
1 cup sliced almonds

Text Ingredients

Directions

Cook pasta according to package directions. Drain; rinse with cold water. Transfer to a large bowl. Add cucumber, red onion, yellow pepper and crumbled feta cheese; set aside.
Using a high-powered blender or immersion blender, puree 1 cup blueberries, olive oil, vinegar, maple syrup, lemon juice, lemon zest, salt and pepper until smooth.
Pour 1 cup of the blueberry vinaigrette over the pasta mixture; toss to coat. Reserve remaining vinaigrette. Gently fold in smoked salmon, dill, basil and remaining 1 cup fresh blueberries. Cover; refrigerate until ready to serve.
Before serving, toss with remaining vinaigrette and sliced almonds.

Nutrition Facts

1 serving: 424 calories, 20g fat (4g saturated fat), 14mg cholesterol, 405mg sodium, 47g carbohydrate (10g sugars, 5g fiber), 16g protein.

Spaghetti all’Assassina (Assassin’s Spaghetti)

Nancy Mock — Mon, 09 Jun 2025 18:28:08 +0000

Ingredients

3 cups hot water
3 cups passata tomato sauce, divided
2 tablespoons tomato paste
1/4 cup extra virgin olive oil, plus more for drizzling
3 garlic cloves, minced
2 teaspoons crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper
12 ounces uncooked spaghetti
Grated Pecorino Romano or Parmesan cheese, optional

Text Ingredients

Directions

In a large heatproof container, stir together hot water, 1 cup passata sauce and tomato paste; set aside.
Heat 1/4 cup olive oil in a large nonstick skillet over medium-high heat. Add garlic, crushed red pepper flakes, salt and pepper; cook 30-45 seconds or until garlic begins to brown. Add remaining 2 cups passata sauce. Simmer 2-3 minutes or until sauce has slightly thickened, stirring occasionally.
Add spaghetti, pushing it down into the tomato sauce; spoon sauce over the top. Add in a splash of tomato broth to just cover the top of the pasta. Bring to a simmer; reduce heat to medium.
Simmer, without stirring, until the sauce begins to look slightly dry. Ladle in additional tomato broth, just enough to barely cover the top of the spaghetti. Repeat the process of simmering the spaghetti and ladling in more tomato broth. As it simmers, use tongs to occasionally push the spaghetti strands apart so they don’t clump; keep in a layer at the bottom of the skillet, allowing spaghetti to slightly scorch. After about 15 minutes, use tongs or a spatula to flip the spaghetti over, half at a time, allowing the other side to blacken. Continue simmering; add additional broth until spaghetti is al dente, about 25-30 minutes total (if you run out of tomato broth, use a splash of water). Increase heat to medium-high; cook another 3-4 minutes or until the bottom is slightly scorched. Remove from the heat.
Use tongs to twist up portions of the spaghetti; transfer to serving plates. Add a drizzle of olive oil to each portion. Sprinkle with grated Pecorino Romano or Parmesan cheese, if desired. Serve hot.

Nutrition Facts

1 serving: 385 calories, 14g fat (2g saturated fat), 3mg cholesterol, 978mg sodium, 54g carbohydrate (9g sugars, 5g fiber), 10g protein.

Elise Jesse’s Pasta Salad

Elise Jesse — Mon, 28 Apr 2025 22:13:30 +0000

Ingredients

1 box (16 ounces) uncooked farfalle or fusilli pasta
1 package (16 ounces) grape tomatoes, halved
2 heads of broccoli florets
1 package (16 ounces) sharp cheddar or Colby cheese, cubed
1/2 cup green onions, chopped
Optional: crushed red pepper flakes, 1/4 pound sliced salami
Dressing:
1-1/2 cups mayonnaise
2 tablespoons Italian seasoning
1-1/2 teaspoons garlic powder
Salt and pepper to taste

Text Ingredients

Directions

Cook a 16-oz. box of pasta according to the box directions.
As the pasta cooks, chop broccoli and green onion, slice tomatoes, and cut cheese into cubes.
Mix dressing by adding mayonnaise to a medium-sized bowl, and adding Italian seasoning, garlic powder, salt and pepper to taste.
Once pasta has finished cooking, rinse with cold water to stop it from cooking. Place the cooled pasta in an extra-large bowl. Add broccoli, tomatoes, cheese, dressing and green onions to the bowl and mix.

Spinach Shrimp Fettuccine

Julie Laing — Tue, 22 Apr 2025 12:06:32 +0000

Ingredients

1 pound uncooked fettuccine
1 package (6 ounces) baby spinach
2 tablespoons olive oil
4 garlic cloves, minced
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 medium plum tomatoes, seeded and chopped
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese

Text Ingredients

Directions

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute spinach in oil for 2 minutes or until leaves begins to wilt. Add garlic; cook 1 minute longer.
Add the shrimp, tomatoes, Italian seasoning and salt; saute 2-3 minutes or until shrimp turn pink. Drain fettuccine and add to skillet; toss to coat. Sprinkle with cheese.

Nutrition Facts

1-1/4 cups: 283 calories, 5g fat (1g saturated fat), 85mg cholesterol, 209mg sodium, 41g carbohydrate (2g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 lean meat.

Shrimp and Mushroom Pasta

Kate McKiernan — Fri, 18 Apr 2025 19:06:04 +0000

Ingredients

8 ounces uncooked angel hair pasta
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1/3 cup olive oil
4 garlic cloves, minced
1 pound uncooked medium shrimp, peeled and deveined
1/2 cup chicken broth
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, chopped
1/2 cup grated Romano cheese, divided
1 tablespoon butter

Text Ingredients

Directions

Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer.
Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink.
Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese.

Nutrition Facts

1-1/3 cups: 469 calories, 23g fat (6g saturated fat), 119mg cholesterol, 648mg sodium, 40g carbohydrate (4g sugars, 3g fiber), 28g protein.

Poor Man’s Casserole

Nancy Mock — Wed, 23 Apr 2025 18:48:00 +0000

Ingredients

12 ounces uncooked extra-wide egg noodles
1 block (8 ounces) cream cheese, softened
1 tub (8 ounces) sour cream
1-1/2 pounds ground beef
1/2 cup chopped onion
3 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 can (29 ounces) tomato sauce
1-1/2 cups shredded cheddar cheese or shredded cheddar-Monterey Jack cheese, divided
1/2 cup grated Parmesan cheese
Chopped fresh parsley, for garnish

Text Ingredients

Directions

Preheat oven to 350°; grease a 13x9-in. baking dish.
Bring a large pot of water to a boil. Add egg noodles; cook according to package directions until al dente. Drain; return to the pot.
While the noodles cook, stir together softened cream cheese and sour cream in a large bowl. Stir mixture into the pot with the hot, cooked noodles until completely coated; set aside.
Heat a large skillet over medium-high heat; add ground beef and onion. Cook 9-10 minutes or until browned, breaking it up with a wooden spoon as it cooks. Drain off excess grease. Stir in garlic, Italian seasoning, salt, pepper and red pepper flakes; cook 2-3 minutes or until fragrant. Stir in tomato sauce. Simmer 4-5 minutes; remove pan from the heat.
To assemble the casserole, spread 1/3 of the meat sauce in the bottom of the prepared baking dish. Top with half of the creamy noodles, spreading into an even layer. Sprinkle 1/2 cup shredded cheese over the top. Repeat layers, then spread the remaining meat sauce on top. Sprinkle the last 1/2 cup of shredded cheese and the Parmesan cheese on top.
Bake 25-30 minutes or until sauce is bubbling and the cheese is melted and lightly browned. Transfer pan to a cooling rack or trivet. Top with chopped fresh parsley, if desired. Serve hot.

Nutrition Facts

1 serving: 614 calories, 37g fat (18g saturated fat), 162mg cholesterol, 1186mg sodium, 41g carbohydrate (5g sugars, 3g fiber), 32g protein.

Marry Me Pot Roast

Nancy Mock — Sun, 13 Apr 2025 05:56:33 +0000

Ingredients

1 large onion, cut into large chunks
5 garlic cloves, smashed
1/2 cup beef stock
1 tablespoon oil from a jar of sundried tomatoes
3 to 4 pounds boneless beef chuck roast
1/2 cup dry red wine
1/2 cup julienned oil-packed sun-dried tomatoes
1 jar (10 ounces) roasted sweet red peppers, drained
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 cans (10-1/2 ounces each) condensed cream of mushroom soup, undiluted
16 ounces pappardelle pasta
Freshly grated Parmesan cheese, for garnish
Fresh basil leaves, for garnish

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Directions

In a large crock pot, scatter onions and garlic cloves in a layer. Pour in beef stock.
In a large skillet, heat sun-dried tomato oil to medium-high heat. Add chuck roast; sear until golden brown, 2-3 minutes per side. Transfer roast to the slow cooker.
Pour red wine into the hot skillet; use a wooden spoon to deglaze the pan, scraping the browned bits from the surface. Pour the wine mixture over the roast.
Scatter sundried tomatoes and roasted red pepper strips in the slow cooker. Sprinkle roast with oregano, thyme, salt and pepper. Pour the cream of mushroom soup over the roast. Cover; cook on low 7-8 hours or until the meat is fall-apart tender.
Shortly before the roast is done, bring a large pot of salted water to a boil; cook pappardelle pasta according to package directions or until al dente. Drain; set aside.
Transfer the roast to a cutting board; tent with foil. With a slotted spoon, transfer vegetables from the liquid to a small bowl. Whisk the liquid into a creamy gravy. Stir the vegetables back into the gravy.
Shred the pot roast. Place portions of cooked pasta on serving plates; place shredded pot roast on top. Ladle gravy and vegetables on top; sprinkle with grated Parmesan and fresh basil leaves. Serve immediately.

Nutrition Facts

1 serving: 686 calories, 28g fat (9g saturated fat), 180mg cholesterol, 1140mg sodium, 52g carbohydrate (4g sugars, 4g fiber), 48g protein.

Broccoli Cheddar Pasta

Nancy Mock — Thu, 03 Apr 2025 05:55:35 +0000

Ingredients

16 ounces fusilli or cellentani pasta
3 cups fresh broccoli florets
1/4 cup butter
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon pepper
1 cup half-and-half cream, warmed
1-1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese

Text Ingredients

Directions

Bring a large pot of water to a boil. Add pasta; cook according to the package directions. One minute before pasta is fully cooked, add broccoli florets; boil with the pasta for the last minute of cooking. Scoop out 1 cup pasta water; set aside. Drain pasta and broccoli; set aside.
In the same pot, melt butter over medium heat. Stir in garlic; cook 30-60 seconds or until fragrant. Stir in flour; cook 1-2 minutes or until a thick paste forms, stirring constantly.
Add chicken broth, salt, onion powder, paprika and pepper. Slowly stir in warmed half-and-half cream; bring to a low simmer. Cook until the sauce has thickened, about 3-4 minutes, stirring frequently. Remove from the heat. Stir in cheeses until melted.
Stir in cooked pasta and broccoli until combined. Add pasta water to smooth out the sauce, if desired. Serve hot.

Nutrition Facts

1 serving: 554 calories, 25g fat (14g saturated fat), 74mg cholesterol, 932mg sodium, 62g carbohydrate (5g sugars, 4g fiber), 21g protein.

French Onion Pasta

Nancy Mock — Sun, 23 Mar 2025 05:54:42 +0000

Ingredients

3 tablespoons olive oil
2 tablespoons butter
4 medium onion, thinly sliced
1-1/2 teaspoons salt, divided
3 garlic cloves, minced
1 tablespoon minced fresh thyme, plus more for garnish
3/4 cup dry white wine
2 teaspoons Worcestershire sauce
1/2 teaspoon pepper
16 ounces uncooked orecchiette pasta
4 cups beef stock
1 tablespoon sherry vinegar
1/4 cup half-and-half cream, warmed
6 ounces Gruyere cheese, grated

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Directions

In a large Dutch oven or stock pot, heat olive oil and butter over medium heat. When butter is melted, add onions and ½ teaspoon salt. Reduce heat to medium-low; cook, stirring often, until onions are a deep caramel brown, about 25-30 minutes.
Stir in garlic and thyme; cook another 1-2 minutes. Add white wine; simmer another 1-2 minutes, scraping the browned bits from the bottom of the pan.
Add remaining 1 teaspoon salt, Worcestershire sauce and pepper to the pan; stir in orecchiette. Pour in just enough beef stock to cover the pasta; set aside the remaining beef stock. Increase the heat to medium. Simmer, stirring often to keep the pasta from sticking to the bottom. Once the liquid is fully absorbed, stir in additional beef stock; continue to simmer and add more beef stock as needed until the orecchiette is cooked to al dente, about 10-13 minutes.
Stir in sherry vinegar. Place warmed half-and-half in a liquid measuring cup; add a scoop of the pasta liquid to the half-and-half; stir to temper it. Stir mixture back into the pasta. Simmer another 30 seconds; remove pan from the heat when pasta is saucy but not liquidy.
Stir in shredded Gruyere cheese until melted. Spoon pasta into shallow serving bowls. Garnish with additional thyme and pepper. Serve while hot.

Nutrition Facts

1 serving: 427 calories, 17g fat (7g saturated fat), 35mg cholesterol, 889mg sodium, 49g carbohydrate (6g sugars, 3g fiber), 16g protein.