Pasta

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Recipe of the Day

Good For You Macaroni and Cheese

"Using the best of all the ideas out there, this mac n' cheese incorporates old-style methods with hidden veggies and a crunchy, new topping that will please both kids and…" - by Dianne

One-Dish Pasta Recipes

Chicken, Mushroom, and Polenta Lasagna

"A delicious, healthy, and easy-to-bake lasagna that substitutes polenta for pasta, topped with homemade sauce!" - by chickuh4u

Slow Cooker Chicken Stroganoff

"Ultra creamy with cream cheese and cream soup, this crock pot dinner comes together quickly with the addition of chicken and Italian salad dressing mix." - by JUDI ANN

Artichoke Spinach Lasagna

"This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna …" - by DMCCRACKEN

Suki's Spinach and Feta Pasta

"Penne pasta mingles with onion, garlic, tomatoes, mushrooms, wilted spinach and feta with a dash of red pepper flakes for zip." - by Suki

Bob's Awesome Lasagna

"This is a traditional baked lasagna that is a favorite in our family. Ground beef, cottage cheese, and mozzarella make it rich and filling." - by Bob

Lemon Cream Pasta with Chicken

"This deliciously different dish incorporates a classic combination of flavors: lemon, chicken, and garlic. " - by Lisa Ramos

Classic Goulash

"Whatever you call this all-American, family-pleasing hot dish -- American goulash, beefy mac, American chop suey, Johnny Marzetti, or anything else -- it's an easy stove-…" - by pathunt

Penne with Chicken and Pesto

"This is a quick and easy dish in which penne pasta is tossed with chicken in a simple sauce of cream, pesto and Parmesan cheese." - by MARYSTEVE

Stuffed Shells III

"Jumbo pasta shells stuffed with ricotta, mozzarella and Parmesan, smothered in a mushroom tomato sauce and baked." - by Renee

Angel Hair Pasta with Garlic Shrimp and Broccoli

"Angel hair pasta is tossed with sauteed shrimp and steamed broccoli, and topped with a rich cream sauce." - by Robbie Rice