Alphabet soup
Prepared using alphabet pasta. In the U.S., it is commercially produced in a can of condensed broth.
American chop suey
Consists of elbow macaroni and bits of cooked ground beef with sautéed onions and green peppers in a thick tomato-based sauce.
American goulash
Baked as a casserole in an oven, and has many variants, it has been mentioned in U.S. cookbooks since at least 1914. Core ingredients now usually include various kinds of pasta, cubed steak, and tomatoes in some form, (e.g. canned, sauce, soup, paste). Diced chuck roast, ground beef or hamburger is often substituted for cube steak.
Baked ziti
A baked casserole dish made with ziti macaroni and sauce characteristic of Italian-American cuisine. This plate has similar properties to a Lasagna, but using ziti pasta instead.
Bigoli in salsa
A Venetian pasta dish made with whole-wheat bigoli pasta, onion and salt-cured fish.
Cacio e pepe
Prepared with pasta, Pecorino Romano cheese and black pepper. It's typically made with long, thin spaghetti, such astonnarelli, vermicelli or pici.
Carbonara
Based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano),[6] bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, linguine or bucatini can also be used.
Cavatiéddi
Prepared with pasta, large quantities of chopped Eruca sativa (arugula), a tomato sauce reduction and Pecorino cheese.
Chicken riggies
A pasta-based dish usually consisting of chicken, rigatoni and hot or sweet peppers in a spicy cream and tomato sauce, although many variations exist.
Ciceri e Tria
A pasta dish in Italian cuisine prepared with pasta and chickpeas as primary ingredients.[8][9]
Cincinnati chili
Spaghetti topped with a Greek-inspired meat sauce and grated cheddar, plus optionally onions and/or kidney beans.
Fettuccine Alfredo
Made from fettuccine tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta.
Fideos al horno
A baked pasta dish in Gibraltarian cuisine very similar to Maltese imqarrun which consists of macaroni, bolognese sauce, and various other ingredients, including egg and bacon that vary according to family tradition
Fideuà
Originating in the 1920s in the city of Gandia, it is usually made with white-fleshed fish and crustaceans, and optionally served with allioli sauce. Many variations exist.
Frogeye salad
A type of pasta salad made with acini di pepe pasta, whipped topping and egg yolks
Giouvetsi
A baked meat dish made with either chicken, lamb or beef, egg noodles and tomato sauce
Johnny Marzetti
A baked pasta dish or casserole, consisting of noodles, tomato sauce, cheese and ground beef, with additional shredded cheese typically added to the top before baking.
Kugel
A baked pudding or casserole, similar to a pie, most commonly made from egg noodles (Lokshen kugel) or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbat and Yom Tov.
Kusksu
A soup in Maltese cuisine prepared with vegetables and small pasta beads called kusksu, along with fresh broad beanswhen in season
Lagane e cicciari
Prepared with lagane, a wide pasta with chickpeas, garlic, and oil.
Lasagne
A dish made with several layers of lasagne sheets alternated with sauces and various other ingredients
Lazanki
A Belarusian and Polish name for a type of pasta dish
Linsen mit Spätzle
A traditional Swabian dish of Lentils with Swabian pasta that is normally accompanied with wiener sausages
Macaroni and cheese
Consists of cooked macaroni pasta and cheese, most commonly Cheddar cheese, though it can also incorporate other ingredients, such as bread crumbs and ham.
Macaroni and cheese pizza
Includes macaroni and cheese in its preparation, sometimes using the macaroni and cheese as the pizza crust or as a topping.
Macaroni casserole
A staple in northern European home cooking. It is a dish of cooked macaroni and a mixture of egg and milk with additional ingredients like meats, vegetables or fish.
Macaroni pie
In Scotland, a macaroni pie is an open pie containing macaroni and cheese. It is also a part of other cuisines.
Macaroni salad
A type of pasta salad, served cold made with cooked elbow macaroni and usually prepared with mayonnaise. It's often served as a side dish.
Macaroni soup
Soup that includes macaroni. The food is a traditional dish in Italy, sometimes served with beans, known as pasta e fagioli, and was also included in Mrs Beeton's Book of Household Management where the connection with Italy is mentioned and the dish includes parmesan cheese. In the early 19th century, macaroni soup was one of the most common dishes in Italian inns.
Maultasche
A traditional German dish that consists of an outer-layer of pasta dough which encloses a filling traditionally consisting of minced meat, smoked meat, spinach, bread crumbs and onions and flavored with various herbs and spices (e.g. pepper,parsley and nutmeg).
Naporitan
Spaghetti, tomato ketchup or a tomato-based sauce, onion, button mushrooms, green peppers, sausage, bacon and Tabasco sauce. An instant Naporitan is also available in Japan today.
Naryn
Made with fresh hand-rolled noodles and horse meat. Naryn can be served as a cold pasta dish (kuruk norin – dry norin) or as a hot noodle soup (khul norin – wet norin).
Nidi di rondine
A baked pasta dish in Sammarinese cuisine prepared with smoked ham, beef, cheese, and a tomato sauce
Pasta al pomodoro
Prepared with pasta, olive oil, fresh tomatoes, basil, and various other fresh ingredients
Pasta alla Norma
Prepared with tomatoes, fried eggplant, grated ricotta salata cheese, and basil
Pasta e ceci
A chickpea and noodle soup with garlic and rosemary in Sammarinese cuisine
Pasta e fagioli
A traditional meatless Italian dish commonly prepared with cannellini beans or borlotti beans and some type of small pasta such as elbow macaroni or ditalini. Additional ingredients may be used, and many variations exist.
Pasta primavera
Consists of pasta and fresh vegetables. A meat such as chicken is sometimes added, but the focus of primavera is the vegetables themselves.
Pasta salad
Prepared with one or more types of pasta, usually chilled, and most often tossed in a vinegar, oil or mayonnaise-based dressing.
Pastitsio
A Greek and Mediterranean baked pasta dish including ground beef and béchamel sauce in its best-known form.
Penne alla vodka
Prepared with vodka and penne pasta and often includes heavy cream, crushed tomatoes, onions, and sometimes sausage or bacon
Pizza-ghetti
A combination meal commonly found in fast food or family restaurants throughout the province of Quebec and other parts of Canada. It's prepared with a pizza, sliced in half, accompanied by a small portion of spaghetti with a tomato based sauce.
Ravioli
A filled pasta (dumpling), composed of a filling sealed between two layers of thin egg pasta dough and served either in brothor with a pasta sauce
Rigatoni con la Pajata
Pajata is the term for the intestines of an "un-weaned" calf. The intestines are cleaned and skinned, but the chyme is left inside. Then the intestine is cut in pieces which are bound together with white thread, forming rings. When cooked, the combination of heat and the enzyme rennet in the intestines coagulates the chyme and creates a sort of thick, creamy, cheese-like sauce. These rings can be served simply seasoned and grilled (pajata arrosto) or in the traditional Roman dish in which pajata is stewed in a typical tomato sauce and served with rigatoni.[28]
Rosto
A dish in Gibraltarian cuisine that is of Italian origin consisting of penne in a tomato sauce with beef or occasionally pork, mushrooms and carrots (among other vegetables depending on family tradition) and topped with grated "queso bola"
Sabounee
A kind of ring-shaped pasta that is typically stuffed with a mix of meat (pork loin, prosciutto)
Spaghetti aglio e olio
A variant of spaghetti alle vongole
Spaghetti alla puttanesca
Spaghetti, tomatoes, olives, capers, garlic, and anchovies (in Lazio).
Spaghetti alle vongole
Prepared in two ways: in bianco, i.e., with oil, garlic, parsley, and sometimes a splash of white wine; and in rosso, like the former but with tomatoes and fresh basil, the addition of tomatoes being more frequent in the Southern Italy
Spaghetti with meatballs
An Italian-American dish that usually consists of spaghetti, tomato sauce and meatballs
Timballo
Prepared with baked pasta, rice, or potatoes, and other ingredients
Toasted ravioli
Breaded deep-fried ravioli, sometimes served as an appetizer.
Túrós csusza
A savoury curd cheese noodle dish or cottage cheese noodle dish made with small home-made noodles or pasta.
Try the following links:
https://en.wikipedia.org/wiki/List_of_pasta_dishes
http://www.knorr.in/search/pasta%20recipe
