pasta main course

An Italian spin on the traditional Greek dish with layers of pasta, meat, a cream sauce, and cheese.

Italian-Style Pastitsio

spaghetti

eggs

parsley

Parmesan cheese

butter,

cottage cheese

cream cheese (at room temperature)

sweet Italian sausage

pasta sauce (your favorite homemade

heavy whipping cream

mozzarella cheese (drained, blotted dry and sliced)

basil

Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.

Cook the spaghetti to al dente as directed on package. Meanwhile, in medium bowl, whisk together the eggs, parsley and Parmesan cheese. Drain the spaghetti, and put it back to the hot pot. Add the butter and the egg mixture to the spaghetti, and quickly stir with a wooden spoon until evenly coated and the eggs have formed a sauce. Pour the spaghetti into the prepared baking dish and smooth into an even layer.

Add the cottage cheese and cream cheese to the pot (off the heat) and stir with a wooden spoon until the cream cheese is melted down and the mixture is completely combined. Pour the cream cheese mixture over the spaghetti layer in the pan, and spread it into an even layer.

Heat a medium skillet over medium heat and brown the sausage, breaking it up while it cooks, until it's no longer pink in the middle. Remove from heat, use a slotted spoon to transfer the sausage to the now-empty pot, and stir in the pasta sauce and heavy cream. Spread the mixture over the cream cheese layer.

Lay the slices of mozzarella over top of the sausage layer. Bake until the filling the bubbling and the cheese is melted and lightly browned on top, 30 to 45 minutes. Sprinkle with the basil. Allow to sit for at least 10 minutes before serving.

This fresh and tasty pasta is quick and easy to make

Lemony Spinach and Artichoke Brie Penne Pasta

olive oil

garlic,

pine nuts

red pepper flakes

kosher salt and pepper

artichokes

penne pasta

spinach

mascarpone cheese

brie, cubed

+ juice lemon

fresh basil, chopped

jalapeno, sliced (optional)

Heat the olive oil, garlic, pine nuts, crushed red pepper, and artichokes in a medium skillet over medium low heat. Cook, stirring often until the garlic is caramelized and the artichokes begin to fry and crisp on the edges, about 10 minutes.Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente, reserve 1 cup of the pasta cooking water and then stir in the spinach, cook 30 seconds and then drain. Add the pasta + spinach right back to the hot pot along with the mascarpone, brie, lemon zest + juice, and about 1/4 cup of the reserved pasta cooking water. Toss until creamy and combined. Add the basil and artichokes + oil, stirring to combine. Thin the sauce as desired with more pasta cooking water. Season to taste with salt and pepper. Top with jalapeños. EAT!

8 Ingredient Garlic Butter Mushroom and Goat Cheese Fettuccine.

butter

garlic

herbs

cremini mushrooms (sliced)

tuscan kale or baby spinach (about 2 cups chopped)

fettuccine

goat cheese

fresh chopped basil and lemon (for serving)

Bring a large pot of salted water to a boil. Boil the pasta according to package directions until al dente. Just before draining, reserve 2 cups of the pasta cooking water. Drain.

Meanwhile, heat a large skillet over medium heat. Add the butter, garlic and crushed red pepper and cook, stirring often until the garlic is fragrant and beginning to caramelize, be careful not to burn the garlic. Add the herbs, mushrooms and kale, season with salt and pepper. Cook until the mushrooms are tender, about 5 minutes.

When the pasta is ready, add it to the skillet along with the goat cheese and 1/2 cup of the reserved pasta cooking water. Toss well to combine, adding more pasta water if needed to thin the sauce. Remove from the heat and finish with a sprinkle of fresh basil and a squeeze of lemon. Enjoy!

Made with protein packed hummus, in one pot and one sheet pan, in under 30 mins...so delicious!

No-Guilt Broccoli Fettuccine Alfredo

broccoli,

extra virgin olive oil

cayenne

garlic powder

salt and pepper

fettuccine pasta

plain hummus

lemon

unsalted butter

Parmesan cheese,

basil,

parsley,

red-pepper flakes

1. Preheat the oven to 450ºF.2. On a rimmed baking sheet, toss the broccoli with the olive oil, cayenne, garlic powder, and a big pinch each of salt and black pepper. Roast for 15 to 20 minutes, tossing once, until lightly charred.3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta and immediately return it to the pot. Add the hummus, about ½ cup of the pasta cooking water, the lemon zest, lemon juice, butter, and Parmesan. Toss until a creamy sauce forms. Thin the sauce with more pasta cooking water, a little at a time, as needed. Add the basil, parsley, and red pepper flakes. Taste and season as needed with salt and black pepper.4. Add the broccoli to the pasta and toss gently. Serve immediately with extra Parmesan and fresh basil and/or parsley on top.

Just like a traditional Ragu, this starts out on the stove top where you brown the meat, but the difference in this Ragu is that once you add the tomatoes, you transfer the sauce to the oven to slow roast. Delicious!

Pappardelle with Roasted Butternut Squash and Tomato Ragu

spicy Italian sausage

sweet onion, chopped

garlic cloves, smashed

butternut squash

(28 ounce) San Marzano tomatoes

red wine

bay leaf

sage leaves

thyme

Pappardelle

burrata cheese and parmesan cheese,

1. Preheat the oven to 425 degrees F.2. Heat the olive oil in a large skillet set over medium heat. When the oil shimmers, add the sausage, onion, and garlic and cook until the sausage has browned all over, about 8-10 minutes. Season with salt and pepper. Stir in the butternut squash and continue cooking until the squash is golden on the edges, about 5 minutes.&nbsp;Remove from the heat and stir in all of the tomatoes, wine, bay leaf, sage, and thyme. Arrange the butter slices over top.&nbsp;3. Transfer to the oven and roast for 30-35 minutes or until the squash is soft and the sauce thickened. Remove the bay leaf and thyme sprigs.&nbsp;4. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain. Stir the pasta into the Ragu sauce.&nbsp;5. Divide the pasta among plates and top with burrata and parmesan. EAT.&nbsp;

An incredibly easy macaroni and cheese recipe made right in the crock pot; perfect for feeding a crowd!

Crock Pot Mac and Cheese

elbow macaroni

evaporated milk

half & half

milk

sharp cheddar cheese (shredded (about 4 cups))

Velveeta cheese

salt

pepper

Spray a slow cooker (4 to 6-quart capacity) with cooking spray. Cook the pasta to al dente and drain. Place the macaroni in the slow cooker, immediately add the butter and stir until melted.

Add the evaporated milk, half &amp; half, whole milk, 3½ cups of the cheddar cheese, the Velveeta, salt and pepper; stir to blend well.

Cover and cook on low for 2 to 3 hours. During the last 15 minutes of cooking, sprinkle with the remaining ½ cup of cheddar cheese. Once done, turn the slow cooker setting to warm until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

https://content.jwplatform.com/videos/0dlbdOjI.mp4

An easy recipe for macaroni and cheese in the crock pot!

Slow Cooker Macaroni and Cheese

This healthy vegetarian pesto recipe is easy to make and perfect for a fuss-free weeknight meal. Ricotta gives this sauce a creamy texture and the added pine nuts gives it a nice crunch!

Vegetarian Pesto Pasta Recipe

basil leaves

ricotta cheese

tbsp

tsp chopped garlic

¼ tsp black pepper (or more to taste)

bag Frozen Spinach

Parmesan (to top your pasta dish)

oz Whole wheat penne pasta

To make the pesto sauce, put all ingredients (basil through black pepper in the list above) into a food processor and blend until smooth.

Cook the pasta according to package directions, reserve 1-2 ladle fulls of pasta water to mix with the sauce.

In a large pan, heated over medium heat, defrost the frozen spinach for 2-3 min. Add in the cooked pasta and pesto sauce, stir until blended. Add the pasta water a little at a time until you like the consistency and taste.

Serve topped with 1-2 tsp freshly grated Parmesan cheese and a small sprinkling of pine nuts!

This Vegetarian Pesto Pasta made with spinach, herbs and whole wheat penne is a quick and easy dinner recipe that comes together in 30 minutes. Every bite is bursting with flavor!

A vegetarian white lasagna with&nbsp;roasted butternut squash and ricotta cheese, sun-dried tomatoes, and a creamy Béchamel sauce.

Butternut Squash and Sun-Dried Tomato White Lasagna

butternut squash, cubed ((about 1 medium squash))

honey

fresh sage, chopped

flour

nutmeg

fontina cheese

cheese,

whole milk ricotta

provolone

no-boil lasagna noodles

1.&nbsp;Preheat oven to 375 degrees F.&nbsp;Grease a 9x13 inch pan.&nbsp;2. On a baking sheet, toss together the butternut squash, olive oil, honey, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender.&nbsp;3.&nbsp;Melt the butter in a medium sauce pan. Add the garlic, sage, and basil and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Slowly add the milk. Stir in the nutmeg and season with salt and pepper. Bring to a boil and stir for 1 minute. Remove from heat and stir in the fontina cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.4. In a medium bowl, mash the roasted butternut squash until mostly smooth. Stir in the ricotta, provolone, and sun-dried tomatoes.5.&nbsp;Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the butternut squash mixture and then another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top, and then top with the remaining butternut squash mixture and another 1/4 of the cheese sauce. Add the remaining lasagna noodles and pour the remaining 1/4 of the cheese sauce over top. Top with the remaining 1/2 cup of parmesan cheese. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving. Top with pine nuts and fried sage.

This butternut squash cheese ravioli is stuffed with ricotta and parmesan cheese and served in garlic parmesan broth (serious YUM). It's then topped with butter toasted hazelnuts (like browned butter toasted hazelnuts) and a spoonful of pesto. This is the ultimate fall ravioli.&nbsp;

Butternut Ravioli in Garlic Parmesan Broth and Hazelnut Pesto

chicken broth

white wine chicken broth

parmesan cheese rinds

black pepper

whole milk ricotta cheese

freshly grated parmesan

pasta dough

salted butter

hazelnuts

oregano leaves

basil pesto,

1. To make the parmesan broth. In a medium pot, combine the broth, wine, parmesan rinds, garlic, thyme, and pepper and bring to a simmer over medium heat. Simmer over medium low for 30 minutes or until reduced by about half.  Alternately, you can cover and simmer for up to 2 hours. Taste and season with salt and pepper.2. Meanwhile, make the ravioli. Preheat oven to 400 degrees F.&nbsp;On a baking sheet, toss together the butternut squash, olive oil, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes or until the squash is tender.&nbsp;2. Transfer the squash to a food processor and add the ricotta, parmesan, and nutmeg. Puree until smooth. Season with salt and pepper.3.&nbsp;Roll your pasta dough into lasagna sheets. Place 1 tablespoon of filling one inch apart over half the pasta sheet. Brush around the filling with water to moisten and then fold the sheet over the fillings, pressing down to seal. Cut into squares.&nbsp;Be sure to keep the ravioli covered as you work to prevent them from drying out.&nbsp;Repeat with remaining dough and filling. Alternately, you can make the ravioli in a ravioli&nbsp;press, or use this wonton wrapper method.&nbsp;5.&nbsp;In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the hazelnuts and oregano and cook 3-5 minutes or until toasted.6. Meanwhile, bring a large pot of salted water to a boil. Boil the ravioli in batches about 1-2 minutes or until they float. Drain and toss with the toasted hazelnuts.7. Divide the ravioli among bowls and ladle the sauce over top. Top with pesto. EAT!

Was looking for inspiration for what to do with the leftover chicken broth we made this week. This recipe pulls together a bunch of leftovers we had in the freezer that were ALL about to go bad. :) Added some blistery cherry tomatoes and used a mix of premade lobster ravioli/ricotta gnocchi. Easiest recipe to date? This just might be!!!

I’m making this for dinner tonight but using wonton wrappers for my pasta. I had all the ingredients on hand so that was lucky. But there’s way too much of the filling for just us two. I’m thinking all the components except for the Parmesan broth would make an excellent lasagna that I could freeze it in portions. What do you think? What would you add? And by the way that Parmesan broth is super! I’ve made Parmesan broth before and it was delicious but I can’t find that recipe to compare but I can tell you right now this one is now my go to! Thank you thank you

O my word!! This was incredible, i made it for friends a few weeks back and they absolutely raved about it and said it was the nicest ravioli that they had ever tasted, better than the ones they got in Italy when they were over. The broth really makes it.

My husband and I made this for our Thanksgiving dinner since we love making fresh pasta and it was OUTSTANDING. We had leftovers of each component so I’ll be turning it into a lasagna tomorrow with the extra pasta sheets! The broth is absolutely to die for and I’m looking to incorporate it into everything else we eat for the next few weeks :)

A simple, colorful pasta salad that's perfect for lunches, picnics, BBQ's, and easy dinners. Fresh pasta tossed with homemade basil vinaigrette, creamy goat cheese, sun-dried tomatoes, white beans, and finished with sliced avocado. This is a (mayo free) pasta salad that everyone will love.

Sun-Dried Tomato, White Bean, and Goat Cheese Pasta

chives

dill

lemon juice

red wine vinegar

red pepper flakes,

kosher salt

short cut pasta

asparagus,

goat cheese, crumbled

(8 ounces) oil packed sun-dried tomatoes chopped

(14 ounces) white beans, drained

avocado, sliced

1. To make the vinaigrette. In a blender, combine the olive oil, basil, chives, dill, lemon juice, vinegar, garlic, 1 teaspoon of the salt, and a pinch red pepper flakes until smooth. Taste and adjust salt as needed.2.&nbsp;Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. During the last 2-3 minutes of cooking, add the asparagus to the water. Drain and add to a serving bowl.4. Toss the hot pasta and asparagus with&nbsp;the goat cheese and a couple large spoonfuls of the basil vinaigrette, toss well until the goat cheese coats the pasta completely. Add the sun-dried tomatoes and white beans, tossing to combine. Top the pasta with avocado. Serve the remaining vinaigrette on the side.

Add red onion. Uncooked. You'll thank me later.

Made this to pack in lunches for my husband and I.  Recipe was excellent as is but the husband likes a more traditional pasta salad so I added some hot honey and Greek yogurt to the dressing.  It still came out wonderfully and I recommend this to anyone who thinks the base dressing is a bit too on the bitter herby side.

T - I finally made this recipe, and it is wonderful!  The only thing different I did was to roast my asparagus separately before adding.  You're basil vinaigrette is AMAZING.  I look forward to also using that dressing in other salads and dishes.  The sun dried tomatoes gave the pasta salad a nice taste as well.  Thank you for your unending creativity!

I substituted green beans from my garden for the asparagus, worked well! Had to skip the avocado, nothing ripe enough to use. Another yummy recipe from HBH. Thank you Tieghan!

OMG! So good!  I roasted the asparagus like another commenter mentioned.  Such a delicous side, or even lunch to have through the week. I love goat cheese and sun dried tomatos and they go so well together. :)

I needed a pasta salad recipe to bring to a friend’s cookout and wanted something that would taste decadent and creamy without having mayo. This sure fit that description! As someone who doesn’t love sun dried tomatoes, I found them to be perfect in this mix. I only wish I’d added more asparagus (loved the al dente crunch of it), and I should have doubled the dressing to use on salads. Everyone gobbled it up—glad I made the full 8 portions!

Top 10 pasta main course recipes from across the web

The most viewed pasta main course recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Italian-Style Pastitsio

Lemony Spinach and Artichoke Brie P...

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No-Guilt Broccoli Fettuccine Alfred...

Pappardelle with Roasted Butternut ...

Crock Pot Mac and Cheese

Vegetarian Pesto Pasta Recipe

Butternut Squash and Sun-Dried Toma...

Butternut Ravioli in Garlic Parmesa...

Sun-Dried Tomato, White Bean, and G...

Top 10 pasta main course recipes from across the web

The most viewed pasta main course recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian-Style Pastitsio

Lemony Spinach and Artichoke Brie P...

8 Ingredient Garlic Butter Mushroom...

No-Guilt Broccoli Fettuccine Alfred...

Pappardelle with Roasted Butternut ...

Crock Pot Mac and Cheese

Vegetarian Pesto Pasta Recipe

Butternut Squash and Sun-Dried Toma...

Butternut Ravioli in Garlic Parmesa...

Sun-Dried Tomato, White Bean, and G...

The most viewed pasta main course recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine