This is another of my family's all time favorite dishes! This recipe calls for an 11 x 7-inch pan, which will feed 3 people easily, I strongly suggest to double up the ingredients and bake it in a 13 x...
Felt like a creamy chicken pasta so I made this. It's tasty and takes no time at all. Serve with a salad or some bruschetta and you have a delicious meal.
Made with penne and the parmesan, this is a meal in a pinch for me, needing maybe just a slice of toasted bread rubbed with garlic. Made with curly egg noodles, this is an ideal side for anything from...
This great recipe came from a December 1995 issue of Woman's Day magazine. It's so hearty and flavorful - great with garlic bread and a nice green salad.
This recipie was inspired by #269690 with alterations to our family's taste. My husband and I made this for some friends while on vacation and it was a huge hit, even with all the children ranging from...
This recipe tops the rigatoni with a bechamel style sauce before broiling. Can substitute ground turkey or Italian sausage for the ground beef. I also just make this in a large casserole dish rather than...
This in addition to a salad makes for a great 500 calorie meal. We've found that it freezes incredibly well, and divides perfectly into 10 ounce portions.
This is a nice refreshing pasta salad to serve in the summer, and is also delicious served as a vegetarian pasta salad by omitting the chicken. The time listed below does not include the time needed to...
This is a hearty, rustic dish, which you can vary according to the ingredients you have on hand. It's an adaptation of a recipe from the Moosewood Restaurant Cooks at Home, to which I've added penne, but...
One of my favorite summer fares. This recipe is from a 1997 issue of Bon Appetit magazine. Very wonderful mix of flavors. Use the dressing to taste. You may need to make either more dressing or more pasta,...
If you like the "normal" chic, broc, ziti recipe but would like a tasty variation, this recipe will work nicely for you. Also great to make ahead the 3 main ingredients (cook the ziti, steam the broccoli...
I got this easy, delicious recipe from a friend, whose friend used to serve this in her restaurant in Ireland (hence my name for the dish). The addition of fresh cilantro is key to the flavor of this dish...
This recipe uses the recently introduced low-carb pasta for a flavor-packed, yet healthy side dish that satisfies your pasta craving without breaking your low-carb diet! Note: The 'Zaar nutrition chart...
The original of this recipe was found in the 17 Oct 2009 issue of Family Circle magazine and the combo of three cheeses makes for a very comforting meal!
I concocted this recipe to jazz up my usual baked penne dish (which is just penne, cheese, & sauce). This takes it to a new level without adding much work....and it's delicious!
From Pioneer Woman, her little sister, Betsy's recipe. I loved this! Made with milk instead of cream and it was great. Would be even better with the cream, of course ; )
So good, and a nice change from typical pasta salads. I always get asked for this recipe at potlucks. I usually increase the dressing by about a third, as we like salads moist. A few hours before serving...
Last week a friend and I had a wonderful lunch in a small restaurant/Lounge called Hedi's Wine- Bistro in Salmon Arm B.C. We started off with baked Camanbert with a whole head of roasted garlic-wonderful....
This is a recipe by Rachel Ray that I made for dinner. I love pesto, and this one turns out nice. I used the regular green beans available at my grocery store.
I dont know where I got this recipe, but this is how I always make my primavera. It is really easy. You can also add veggies and meats, like chicken or ham.
I haven't tried this one yet, but it sounded delicious. Fresh grilled salmon would take it to the unbelievably delicious level, I think. If you're using grilled salmon, just cook the other ingredients...
This recipe came about when I didn't have the correct ingredients for another dish I was going to make. As a result, I ended up creating this pasta sauce which has been a "keeper" ever since.