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  2. 25 Fall Pasta Recipes to Serve This Season That Taste Like ...

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    Katherine Gillen. Time Commitment: 50 minutes Why I Love It: one pot, crowd-pleaser, special occasion-worthy Serves: 4 to 6 For the uninitiated, orzo is a rice-like Italian pasta. Here, it takes ...

  3. Break Out the Crock Pot: These Slow Cooker Recipes Work All ...

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    Feel free to serve them over a bed of spaghetti, vegetables, or as an appetizer. Get the recipe for Italian-Style Meatballs at Dinner at the Zoo. Dinner at the Zoo

  4. List of pasta dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_pasta_dishes

    The cooking styles are categorized in: pasta asciutta (or pastasciutta, in which the pasta is boiled and then dressed with a complementary sauce or condiment), pasta al forno (baked pasta, in which the pasta is incorporated into a dish, along with the sauce or condiment and subsequently baked), and pasta in brodo (pasta in broth, in which the ...

  5. Cannelloni - Wikipedia

    en.wikipedia.org/wiki/Cannelloni

    Cannelloni compared to other pasta Baked cannelloni Cannelloni. Cannelloni (Italian: [kannelˈloːni]; Italian for 'large reeds') are a cylindrical type of egg-based stuffed pasta generally served baked with a filling and covered by a sauce in Italian cuisine. [1] Popular stuffings include spinach and ricotta or minced beef.

  6. One Pot Spinach Pea Pasta Recipe - AOL

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    Cook the pasta according to package directions until al dente. Drain and set aside. Put the pot back over medium-high heat and add the cream and spinach. Bring to a boil, take off the heat and ...

  7. Tortelloni - Wikipedia

    en.wikipedia.org/wiki/Tortelloni

    Tortelloni is a type of stuffed pasta common in northern Italy, with a shape similar to tortellini, but larger and with a cheese-based filling.It is traditionally stuffed with ricotta, Parmesan, leafy herbs or vegetables such as parsley or spinach, egg and nutmeg.

  8. Strozzapreti - Wikipedia

    en.wikipedia.org/wiki/Strozzapreti

    In Umbrian cuisine the term strozzapreti or strangozzi means a long pasta with a square section made of water and flour. In the Roman cuisine the strozzapreti are spaghettoni pulled by hand. In the area of Viterbo, the stratto is a handmade pasta, typical of the town of Blera, seasoned with tartufi.

  9. This simple bolognese sauce goes well with pappardelle pasta

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    Top this dish with a little parmesan