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  2. 101 Classic, Simple and Easy Pasta Recipes That Are ... - AOL

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    Broccoli Alfredo pasta gets a hearty addition of Italian chicken sausage and mozzarella cheese for a filling casserole. Get the recipe: Broccoli Alfredo Pasta Bake Related: 10 Crowd-Pleasing Baked ...

  3. Every Pasta Dinner at Olive Garden—Ranked by Nutrition

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    Photos: Olive Garden, Ken Wolter / Shutterstock. Design: Eat This, Not ThOlive Garden, a beloved Italian-themed casual dining chain, has been a staple for families since its inception in 1982.

  4. 20 Mediterranean Diet Dinner Casseroles

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    Creamed spinach and chicken combine in this crowd-pleasing, comforting casserole. Crushed red pepper packs some heat, so add less or leave it out completely if you want a milder version.

  5. List of pasta dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_pasta_dishes

    A dish of spaghetti alla chitarra, a long egg pasta with a square cross-section (about 2–3 mm thick), whose name comes from the tool (the so-called chitarra, literally "guitar") this pasta is produced with, a tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The chitarra is a frame with a ...

  6. Fettuccine Alfredo - Wikipedia

    en.wikipedia.org/wiki/Fettuccine_Alfredo

    Fettuccine Alfredo (Italian: [fettut'tʃiːne alˈfreːdo]) is a pasta dish consisting of fettuccine tossed with butter and Parmesan cheese, which melt and emulsify to form a rich cheese sauce coating the pasta. [1] Originating in Rome in the early 20th century, the recipe is now popular in the United States and other countries.

  7. Supersize Meatballs in Marinara Sauce Recipe - AOL

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  8. 35 Fall Chicken Dinner Winners To Add To Your Rotation This ...

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    Chicken Enchiladas. Originally a Mexican street food, enchiladas began simply as rolled tortillas dipped in chili sauce. As Mexican immigrants moved into Texas, also known as Tejanos, they brought ...

  9. Pasta e fagioli - Wikipedia

    en.wikipedia.org/wiki/Pasta_e_fagioli

    For instance, in Bari the dish is thicker in consistency and uses mixed pasta shapes. It also uses pancetta in the base of the sauce. Other varieties call for the beans to be passed through a food mill, giving it a stew-like consistency. [citation needed] Pasta e ceci, a version replacing the beans with chickpeas, is common in Rome. [5]

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