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In a large bowl, stir together the ranch mixture, cooked pasta, chicken, pimientos, and 1/2 cup of the green onion until well combined. Transfer to a 13-by-9-inch casserole dish. Sprinkle evenly ...
Enter Meat Lover's Pizza Pasta Bake loaded with ooey-gooey cheese, fun twisty pasta, seasoned beef, pepperoni, sausage and bacon. Like pizza, but better. Get the recipe: 30-Minute Meat Lover's ...
A Campobello di Licata baked pasta dish, made of ziti pasta, a ragù sauce with pork, cauliflower, eggs and pecorino cheese. Nidi di rondine. Emilia-Romagna. A Romagna baked pasta dish, prepared a fresh egg pasta, with a tomato sauce and smoked ham, beef, mushrooms, béchamel sauce and Parmigiano Reggiano cheese.
Made from bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth. [95] Pesaro e Urbino (northern Marche) and other regions of northern Italy such as Emilia Romagna [95] Pasta al ceppo. Sheet pasta that is similar in shape to a cinnamon stick [96] Log-type pasta.
Spiral-shaped rotini is great in pasta salads and baked pasta recipes. 6. Ancient Harvest Rotini. Ancient Harvest. Nutrition (Per 2 oz): Calories: 200 Fat: 2 g (Saturated fat: 0 g)
Rollatini (sometimes also spelled rolatini or rolletini) is an Italian -style dish (called rollatini di melanzane in faux Italian) that is usually made with thin slices of eggplants, which are dusted in wheat flour or lightly breaded and covered with ricotta and often other cheeses and seasonings, then rolled up and baked.
Manicotti. If you've never had manicotti before, you're in for one cheesy delight! It's similar to stuffed shells, but made with a tube-shaped pasta that's filled with a four-cheese mixture and ...
Fettuccine. Fettuccine[a][b] is a type of pasta popular in Roman cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance, [2] but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 grams or 3.5 ounces of flour). At about 6.5 mm (1⁄4 inch), it is wider and thicker than, but ...