Pasta Recipes | Food Recipes

Mandarin Pasta Spinach Salad with Teriyaki Dressing


  • 8 ounces bowtie pasta noodles
  • 4 cups spinach leaves
  • ½ cup craisins
  • ⅓ cup cashews or Diamond of California Pine Nuts
  • 1 4-ounce can mandarin oranges, drained
  • ¼ cup cilantro leaves, roughly chopped
  • ⅓ cup teriyaki sauce (the thicker, the better!)
  • ⅓ cup rice wine vinegar (may sub apple cider vinegar)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder (if you have it)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon sugar
  • ½ cup oil (such as vegetable oil, canola oil, olive oil)


  • Cook pasta according to package instructions, drain and rinse with cold water. Set aside.
  • While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
  • In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.

One Pot Chili Pasta

  • 1 Tbsp olive oil $0.16
  • 1 medium onion $0.42
  • 2 cloves garlic $0.16
  • ½ lb. ground beef $2.46
  • 2 Tbsp flour $0.02
  • 2 Tbsp chili powder $0.30
  • 1 (15 oz.) can tomato sauce $0.79
  • 1 (15 oz.) can diced tomatoes $0.79
  • 1 (15 oz.) can black beans $0.99
  • 1 (15 oz.) can kidney beans $1.09
  • 1 cup frozen corn kernels $0.60
  • 2 cups uncooked elbow macaroni $0.85
  • 2 cups beef broth $0.08*
  • 1 cup shredded cheese $1.00
  • Dice the onion and mince the garlic. Cook both in a large pot with olive oil over medium heat for 1-2 minutes, or until soft and transparent. Add the ground beef and continue to stir and cook until it is fully browned. If using a high fat ground beef, drain off the excessive after it is browned.
  • Add the flour and chili powder to the pot and stir to coat the meat. Continue to stir and cook the coated meat for 1-2 minutes more. The flour and chili powder may coat the bottom of the pot, but that’s okay. Just be careful to not let it burn.
  • Drain and rinse the black and kidney beans. Add the beans, tomato sauce, diced tomato, and corn kernels to the pot. Stir well and dissolve the flour/chili powder mixture from the bottom of the pot.
  • Add the dry macaroni and two cups of beef broth to the pot and stir to combine. Place a lid on top, turn the heat up to high, and let the pot come to a boil. Once it reaches a boil, give it a quick stir to loosen any pasta stuck to the bottom of the pot, replace the lid, and turn the heat down to medium-low. Let the pot simmer on medium-low for about 15 minutes, or until the pasta is soft and has absorbed most of the liquid. Stir the pot one or two times during the 15 minutes to loosen any pasta stuck to the bottom.
  • Once the pasta is fully cooked, turn the heat off and add the cheese. Stir the cheese into the pasta until it has melted in and become slightly creamy. Serve hot.

Penne Pasta with Sausage and Greens

  • 1 13oz. package penne pasta $1.49
  • 1 Tbsp olive oil $0.16
  • 12 oz. (3 links) Italian sausage $2.99
  • 2 cloves garlic $0.16
  • 1 medium onion $0.42
  • 1 (28 oz.) can crushed tomatoes $1.39
  • 1 (6 oz.) can tomato paste $0.56
  • 1 tsp basil $0.10
  • ¾ tsp salt $0.05
  • Freshly cracked pepper $0.05
  • ½ Tbsp brown sugar $0.02
  • ¼ lb. frozen broccoli $0.47
  • ¼ lb. frozen spinach $0.47
  • 2 oz. feta $0.87
  • Cook the pasta according to the package directions (boil for 7-10 minutes, or until al dente). Drain the pasta in a colander.
  • While the pasta is cooking, add the sausage links to a large pot along with one tablespoon of olive oil. Cook the sausage over medium heat for about five minutes, or until they are slightly browned and firm enough to slice.
  • While the sausage is cooking, mince the garlic and dice the onion. Remove the sausage from the pot and add the onion and garlic in its place. Sauté the onion and garlic in the pot for 2-3 minutes, allowing the moisture to dissolve the brown bits from the bottom of the pot. Meanwhile, slice the sausage into medallions. Once the onions are soft and transparent, add the sliced sausage back to the pot and cook for about 5 minutes more, or until the sausage is cooked through.
  • Add the can of crushed tomatoes, tomato paste, basil, salt, pepper, and brown sugar to the pot. Stir until the tomato paste is evenly combined with the tomato sauce.
  • By this time the pasta should be fully cooked and drained. Add the drained pasta to the pot, along with the frozen broccoli and spinach. Stir to combine. Heat the pasta and sauce over a medium flame until warmed through (stir occasionally to help it heat evenly). Crumble the feta into the pot, stir to combine, then serve.

Pasta with Creamy Pumpkin Sauce

  • 2 cloves garlic $0.16
  • 1 Tbsp butter $0.13
  • 1 cup pumpkin purée $0.78
  • 1 cup chicken broth* $0.12
  • ⅛ tsp nutmeg $0.02
  • ¼ tsp chili powder** $0.03
  • Pinch cayenne pepper $0.02
  • Freshly cracked black pepper $0.05
  • 2 Tbsp half & half or cream $0.19
  • 8 oz. pasta $0.70
  • Begin boiling a large pot of water for your pasta. Once the water is boiling, add the pasta and boil until al dente (7-10 minutes). Drain in a colander.
  • While waiting for the water to boil, prepare the sauce. Mince two cloves of garlic and add them to a large skillet with one tablespoon of butter. Sauté over medium-low heat for 1-2 minutes, or just until the garlic is soft and fragrant.
  • Add the pumpkin purée and chicken broth to the skillet and stir to combine. Add the nutmeg, chili powder, cayenne pepper, and some freshly cracked black pepper. Stir in the spices and let the sauce simmer over medium-low heat while the pasta cooks (about 10 minutes), stirring occasionally.
  • Once the pasta is finished cooking and is draining in a colander, add the half and half or cream to the skillet and stir it into the pumpkin sauce. Taste the sauce and add salt if needed (this will depend on the type of broth you use). Finally, stir the drained pasta in to the sauce and serve.


  • 1 Tbsp vegetable oil $0.02
  • ½ lb. smoked sausage (preferably Andouille) $3.67
  • 2 cloves garlic $0.16
  • 1 10oz. bag frozen “seasoning mix”* $1.39
  • 1 15oz. can diced tomatoes $0.79
  • ½ Tbsp Creole seasoning** 0.15
  • ½ tsp oregano $0.05
  • ½ tsp smoked paprika $0.05
  • ¼ tsp thyme $0.02
  • Freshly cracked pepper $0.05
  • 2 cups chicken broth $0.24
  • 1 cup water $0.00
  • 1 lb. penne pasta $1.49
  • 2 Tbsp half & half or cream $0.19
  • ½ bunch fresh parsley $0.45
  • ½ bunch green onions $0.38
  • Slice the smoked sausage into thin rounds, then cut any larger pieces in half. Add the sausage and vegetable oil to a large pot and cook over medium heat until the sausage is well browned (about 5 minutes).
  • Mince two cloves of garlic and add them to the pot. Sauté for one to two minutes, or until the garlic is soft and fragrant. Add the bag of frozen seasoning mix and sauté until heated through (3-5 minutes). Finally, add the can of diced tomatoes (with juices), Creole seasoning, oregano, smoked paprika, thyme, freshly cracked pepper (about 20 cranks of a pepper mill), chicken broth, 1 cup of water, and pasta to the pot. Stir until everything is evenly combined.
  • Place a lid on the pot and turn the heat up to medium-high. Let the pot come to a boil. As soon as it reaches a boil, remove the lid briefly to stir, then replace the lid, turn the heat down to low, and let the pot simmer for 12-15 minutes, or until the pasta is tender. Stir the pot once every few minutes as it simmers to prevent the pasta from sticking. Replace the lid as quickly as possible after stirring to avoid heat loss.
  • While the pasta is simmering, pull the parsley leaves from the stems and give them a good chop, and slice the green onions. Once the pasta is tender, most of the liquid in the pot should be absorbed. If it’s still a bit soupy, let the pot simmer for one to two minutes without the lid to allow some moisture to evaporate.
  • Turn off the heat and stir in the half & half or cream. Stir in most of the chopped parsley and green onions, reserving some to sprinkle over top. Serve hot with a pinch of fresh parsley and green onions on top of each bowl.

4 Cheese Stuffed Shells Recipe


  • 8 ounces, weight Jumbo Pasta Shells
  • 30 ounces, weight Whole Milk Ricotta Cheese
  • 8 ounces, weight Parmesan Cheese, Grated, Divided
  • 1/2 cup Grated Romano Cheese
  • 1 whole Egg
  • 12 leaves Basil, Chiffonade
  • 2 Tablespoons Minced Parsley
  • Salt And Pepper, to taste
  • 2 Tablespoons Olive Oil
  • 1/2 whole Medium Onion, Chopped
  • 5 cloves Garlic, Minced
  • 1/2 pound Italian Sausage
  • 1/2 cup Red Wine
  • 1 whole 28 Ounce Can Crushed Tomatoes
  • 1 whole 15-ounce Can Crushed Tomatoes
  • 2 Tablespoons Sugar
  • 1/2 teaspoon Salt
  • 2 Tablespoons Minced Parsley


  1. Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.
  2. Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.
  3. Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat.
  4. In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.
  5. To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.
  6. Bake at 350 degrees for 25 minutes, or until hot and bubbly.
  7. Serve with crusty French bread.

Creamy Homemade Mac ‘N Cheese


  • 2 cups uncooked elbow macaroni (an 8-ounce box isn’t quite 2 cups)
  • 4 tablespoons (1/2 stuck) butter, cut into pieces
  • 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
  • 3 eggs, beaten
  • 1/2 cup sour cream
  • 1 (10 3/4-ounce) can condensed Cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper


  1. Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.