Type what you have

Ingredients

• ✓ seashell pasta
• brown sugar
• salad dressing
• lemon juice
• white vinegar
• salt
• celery
• green bell pepper
• onion
• chicken breast
• cashew

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain and rinse with cold water.
2. 2 In a large bowl, combine brown sugar, salad dressing, lemon juice, vinegar, and salt. Toss dressing mixture with cooked pasta, celery, green pepper, onion, and chicken. Chill until ready to serve. Mix in cashews just before serving.

By Mary

Ingredients

• ✓ seashell pasta
• butter
• olive oil
• artichoke heart
• garlic
• basil

Instructions

1. 1 Bring a pot of salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
2. 2 While the pasta is cooking, heat butter and oil in a skillet over medium heat until butter melts. Add artichoke hearts, garlic, and basil; cook and stir until heated through, about 5 minutes.
3. 3 Drain pasta. Add to the skillet and toss with artichoke mixture.

By SLW0784

Ingredients

• ✓ seashell pasta
• green onion
• iceberg lettuce
• tuna
• pea
• cheddar cheese
• salad dressing

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a boil. Stir in seashell pasta, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
2. 2 Place green onions and lettuce in a large bowl. Add pasta, tuna, peas, and grated Cheddar cheese; mix well. Stir in dressing; toss to coat.

By Dianne VanHuss

Ingredients

• ✓ seashell pasta
• spinach
• ground beef
• pasta sauce
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Cook spinach according to package directions; drain.
4. 4 In a skillet over medium heat, cook ground beef until brown; drain. In a large bowl, stir together cooked beef, spinach, pasta sauce and all but 1/4 cup of the Cheddar cheese. Reserve 2 cups of sauce mixture. Stir the pasta shells into the remaining sauce mixture. Pour shell mixture into a 9x13 inch baking dish and top with reserved sauce and sprinkle with reserved cheese.
5. 5 Bake in preheated oven 45 minutes, until browned and bubbly.

By Mary

Ingredients

• ✓ seashell pasta
• spinach
• egg
• olive oil
• bread crumb
• tomato basil pasta sauce
• cheddar cheese
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
3. 3 Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs.
4. 4 Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
5. 5 Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

By Faye Berlage

Ingredients

• ✓ seashell pasta
• water
• salt
• milk
• cheddar cheese
• parmesan cheese
• black pepper
• mustard

Instructions

1. 1 Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
2. 2 Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.

By Jill Faucher-Ross

Ingredients

• ✓ seashell pasta
• corn
• cream style corn
• processed cheese
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir whole kernel corn, cream-style corn, uncooked macaroni pasta, processed cheese, and butter together in a large bowl until well combined; transfer mixture into a casserole dish.
3. 3 Bake, covered, in the preheated oven for 30 minutes. Uncover, stir, and continue baking until macaroni is tender but firm, about 30 minutes more.

By Missy Borrowman

Ingredients

• ✓ seashell pasta
• bacon
• onion
• tomato
• tomato sauce
• water

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the seashells, and cook until tender, about 8 minutes. Drain.
2. 2 Place bacon in a large deep skillet over medium-high heat. Cook until evenly browned, stirring occasionally. Drain off most of the fat, and add the onion to the skillet. Cook and stir until transparent. Stir in the diced tomatoes, tomato sauce and water, and bring to a boil. Reduce heat to low, and simmer for about 10 minutes, or until the sauce has thickened to your liking. Serve sauce over pasta.

By Allrecipes Member

Ingredients

• ✓ seashell pasta
• onion
• ground beef
• chili
• cream of mushroom soup
• evaporated milk
• mushroom
• black olive
• pimento pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente.
2. 2 In a large skillet over medium heat, cook ground beef and onion until beef is no longer pink. Drain grease, and stir in the chili, cream of mushroom soup, evaporated milk, mushrooms and black olives. Mix in 3/4 of the Cheddar cheese and the cooked shell pasta. Transfer the mixture to a 9x13 inch baking dish, and sprinkle remaining cheese over the top.
3. 3 Bake for 1 hour in the preheated oven, or until the top is browned and bubbly.

By Lyn

Ingredients

• ✓ seashell pasta
• red bell pepper
• tuna
• parsley
• olive oil
• caper
• garlic
• salt
• black pepper

Instructions

1. 1 Cook pasta in a large pot of boiling salted water until al dente.
2. 2 In large serving bowl, combine roasted red peppers, tuna, parsley, olive oil, capers, garlic, and salt and pepper.
3. 3 Drain pasta. Toss immediately with tuna mixture.

By Christine L

Ingredients

• ✓ seashell pasta
• butter
• chicken breast
• water
• asparagus
• pea
• butter
• onion
• heavy cream
• parmesan cheese

Instructions

1. 1 Heat 1 teaspoon butter in a skillet over medium heat; cook chicken in the melted butter until no longer pink in the center and juices run clear, 5 to 7 minutes per side. Set aside to cool; chop chicken into bite-sized pieces.
2. 2 Bring a large pot of lightly salted water to a boil. Cook seashell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and return pasta to pot.
3. 3 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus and peas, cover, and steam until tender, 3 to 4 minutes. Remove vegetables from heat and keep covered.
4. 4 Heat 1 teaspoon butter in a saucepan over medium heat; cook and stir onion in the melted butter until translucent, about 10 minutes. Stir cream into onion; add vegetables and chicken. Simmer until cream reduced slightly, 2 to 3 minutes. Fold Parmesan cheese into mixture. Remove from heat and cover saucepan until cheese is melted, about 2 minutes. Toss pasta in the cream sauce.

By ashp

Ingredients

• ✓ seashell pasta
• pancetta bacon
• olive oil
• red onion
• celery
• sage
• salt
• black pepper
• chicken stock
• cannellini bean
• salt
• parsley

Instructions

1. 1 In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
2. 2 Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
3. 3 Stir in minced parsley before serving, and sprinkle with grated cheese.

By MARBALET

Ingredients

• ✓ seashell pasta
• butter
• shrimp
• crabmeat
• celery
• red bell pepper
• green onion
• mozzarella cheese
• almond
• mayonnaise
• lemon juice
• parsley
• old bay seasoning

Instructions

1. 1 In a large skillet, melt the butter over medium heat and saute shrimp until pink. Add crabmeat and cook one more minute or until heated through. Set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Transfer the shrimp and crabmeat to a large mixing bowl and let cool to room temperature. Stir in pasta, celery, bell pepper and green onion. Add mozzarella cheese, slivered toasted almonds, mayonnaise and lemon juice. Season with parsley, and old bay seasoning. Toss to mix thoroughly.
4. 4 Refrigerate for 2 hours before serving.

By fuzziepuppy

Ingredients

• ✓ seashell pasta
• mayonnaise
• milk
• pickle juice
• dill weed
• salt
• black pepper
• tuna
• onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil: add pasta. Cook until al dente, 8 to 10 minutes. Drain.
2. 2 Whisk mayonnaise, milk, pickle juice, dill, salt, and pepper together in a large bowl. Mix in tuna and onion: toss with cooked pasta. Cover and refrigerate 1 to 2 hours before serving.

By TexasMomof2

Ingredients

• ✓ seashell pasta
• carrot
• leaf lettuce
• cucumber
• green pea
• corn
• mayonnaise
• brown sugar
• curry powder
• garlic salt
• cheddar cheese

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 7 minutes. Drain, and rinse under cold water to cool.
2. 2 Place the carrots in an even layer in the bottom of a large glass bowl, preferably one that is roughly the same diameter from top to bottom. Place the lettuce in a layer over the carrots. Combine the cucumber, peas and corn; spread in a layer over the lettuce. Once the pasta is cooled and drained, then spread that out over the top.
3. 3 In a smaller bowl, stir together the mayonnaise, brown sugar, curry powder, and garlic salt. Spread this carefully over the pasta. Top with shredded Cheddar cheese. Cover, and refrigerate for at least 1 hour before serving.

By Miss Sriri

Ingredients

• ✓ seashell pasta
• olive oil
• chicken breast
• garlic
• red cooking wine
• tomato
• spinach
• mozzarella cheese

Instructions

1. 1 Heat olive oil in a large skillet with a lid over medium heat; cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes.
2. 2 Pour wine and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon.
3. 3 Stir in shell pasta and return to a boil. Cook uncovered, stirring occasionally, until shells have cooked through, but are still firm to the bite, about 10 minutes. Spread spinach over the top of pasta, cover, and simmer until spinach leaves are cooked, about 5 minutes. Sprinkle mozzarella cheese evenly over the skillet; simmer until the cheese has melted and the pasta is bubbling, about 5 minutes.

By RHARRIS524

Ingredients

• ✓ seashell pasta
• chicken breast
• celery
• green grape
• salt
• white pepper
• mayonnaise
• curry powder
• cumin
• rice vinegar
• sugar

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
3. 3 In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
4. 4 Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.

By MARBALET

Ingredients

• ✓ seashell pasta
• broccoli
• cauliflower floret
• butter
• salt
• salad dressing
• carrot
• cucumber
• tomato
• cheddar cheese

Instructions

1. 1 Steam broccoli and cauliflower florets until tender. Place broccoli and cauliflower in a large bowl, toss with butter and salt.
2. 2 Bring a large pot of salted water to a boil. Stir in the macaroni and return the water to a boil. Let cook until the noodles are al dente, drain well.
3. 3 In a large mixing bowl, mix the Italian dressing with the hot macaroni. Next, mix in the carrots, cucumbers, tomatoes, broccoli, and cauliflower. Cover the bowl and refrigerate for 30 minutes.
4. 4 After the pasta and vegetables have been chilling for 30 minutes, stir in the cheese. Return the bowl to the refrigerator for another 30 to 45 minutes before serving.

By Tennille Nelson

Ingredients

• ✓ seashell pasta
• mayonnaise
• dill pickle
• red onion
• lemon juice
• mustard
• hot pepper sauce
• dill
• kosher salt
• black pepper
• cheddar cheese

Instructions

1. 1 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain. Rinse with cold water, drain, and set aside.
2. 2 Combine mayonnaise, pickles, onion, lemon juice, mustard, hot sauce, dill, salt, and black pepper in a large bowl; fold in pasta shells and Cheddar cheese.

By dselgy

Ingredients

• ✓ seashell pasta
• vegetable broth
• olive oil
• onion
• garlic
• chickpea
• tomato
• basil
• thyme
• salt
• pepper

Instructions

1. 1 Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
2. 2 Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.

By Joy

Ingredients

• ✓ seashell pasta
• ground beef
• egg
• bread crumb
• parmesan cheese
• basil
• onion
• chicken broth
• spinach
• carrot

Instructions

1. 1 In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. 2 In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

By Eileen Mintz

Ingredients

• ✓ seashell pasta
• olive oil
• onion
• garlic
• tomato
• chicken broth
• cannellini bean
• parsley
• basil
• black pepper

Instructions

1. 1 Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
2. 2 Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
3. 3 Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.

By CORWYNN DARKHOLME

Ingredients

• ✓ seashell pasta
• olive oil
• onion
• green bell pepper
• sweet corn kernel
• black bean
• tomato
• salsa
• black olive
• taco seasoning mix
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and bell pepper in oil until lightly browned, about 10 minutes.
3. 3 Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, seasoning mix, and salt and pepper and cook until thoroughly heated, about 5 minutes.
4. 4 Toss sauce with cooked pasta and serve.

By Mimi

Ingredients

• ✓ seashell pasta
• mayonnaise
• sour cream
• lemon juice
• dijon mustard
• dill weed
• black pepper
• shrimp
• celery
• cucumber
• tomato
• shallot
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.
2. 2 Combine mayonnaise, sour cream, lemon juice, mustard, dill, and black pepper in a serving bowl. Gently stir in cooled pasta, shrimp, celery, cucumber, tomatoes, and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.

By Krazykhat

Ingredients

• ✓ seashell pasta
• salad dressing
• salt
• pinto bean
• black bean
• corn
• tomato
• cumin
• chili powder
• onion powder
• garlic powder
• red pepper flakes
• salt
• pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse shells in cold water; place in a large bowl.
2. 2 Stir dressing into shells; season with salt. Stir in pinto and black beans. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, and pepper flakes. Season with salt and black pepper; stir to combine.
3. 3 Chill salad in refrigerator until ready to serve.

By kytana

Ingredients

• ✓ seashell pasta
• ground beef
• garlic
• zucchini
• tomato sauce
• oregano
• basil
• salt
• black pepper
• tomato
• parmesan cheese

Instructions

1. 1 Heat a large skillet over medium-high heat; cook and stir beef and garlic in skillet until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in zucchini, tomato sauce, oregano, and basil; bring to a boil. Cover, reduce heat to medium-low, and simmer until zucchini is tender, about 15 minutes. Season with salt and black pepper.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
3. 3 Stir pasta and whole tomatoes into zucchini mixture, breaking up tomatoes with a spoon. Continue to simmer until heated through, about 25 minutes more. Toss with Parmesan cheese.

By ILDeb

Ingredients

• ✓ seashell pasta
• butter
• all-purpose flour
• milk
• heavy cream
• cheddar cheese
• cheddar cheese
• parmesan cheese
• panko bread crumb
• salt
• garlic salt
• black pepper
• onion powder
• taco seasoning mix

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
3. 3 Heat an oven-safe Dutch oven over medium heat. Melt butter and flour in the hot pot, stirring, until blended; pour in milk and heavy cream, whisking continuously, until mixture comes to a boil. Continue to boil, stirring continuously, for 2 minutes. Reduce heat to medium-low; continue to stir until sauce thickens, about 10 minutes.
4. 4 Slowly fold in cheeses until melted and smooth. It is okay to raise the heat if you have to, just remember to keep stirring while the heat is on. Fold in cooked pasta until it is coated with cheese.
5. 5 Combine panko bread crumbs, salt, garlic salt, black pepper, onion powder, and taco seasoning in a bowl. Sprinkle macaroni mixture with just enough of the bread crumbs to coat most of the surface; you should still see some pasta underneath the bread crumbs.
6. 6 Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and continue to cook until crust is golden brown and crisp, about 3 to 5 minutes. Remove from the oven and let sit for at least 15 to 20 minutes before serving.

By mia

Ingredients

• ✓ seashell pasta
• asiago cheese
• genoa salami
• pepperoni sausage
• tomato
• red bell pepper
• green bell pepper
• black olive
• salad dressing mix
• olive oil
• balsamic vinegar
• oregano
• parsley
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Make the salad: Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain, run under cold water to cool pasta, and drain again.
3. 3 Transfer drained pasta to a large bowl. Add Asiago, salami, pepperoni, tomatoes, bell peppers, and olives. Sprinkle dry dressing mix over top and stir until ingredients are thoroughly mixed. Cover and refrigerate for at least 1 hour.
4. 4 Make the dressing: Whisk oil, vinegar, oregano, parsley, Parmesan, salt, and pepper together in a small bowl. Cover and set aside until ready to serve.
5. 5 When ready to serve, pour dressing over chilled salad and mix until well combined.

By Allrecipes Member

Ingredients

• ✓ seashell pasta
• bacon
• salad dressing
• white wine vinegar
• worcestershire sauce
• olive oil
• garlic
• mustard
• oregano
• red onion
• water chestnut
• egg
• green bell pepper
• red bell pepper
• celery
• black olive
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook shell pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble.
3. 3 Whisk creamy salad dressing, vinegar, Worcestershire sauce, olive oil, garlic, Dijon mustard, and oregano together in a bowl to make a creamy dressing.
4. 4 Mix pasta, bacon, red onion, water chestnuts, eggs, green bell pepper, red bell pepper, celery, olives, Cheddar cheese, and Parmesan cheese together in a large bowl. Add dressing and stir to coat. Chill in refrigerator at least 1 hour before serving.

By KB COUNTRYGIRL

Ingredients

• ✓ seashell pasta
• tomato
• chicken broth
• great northern bean
• water
• spinach
• tomato sauce
• bacon
• garlic
• parsley
• salt
• garlic powder
• black pepper
• basil
• romano cheese

Instructions

1. 1 Combine tomatoes, chicken broth, beans, water, spinach, tomato sauce, crumbled bacon, garlic, parsley, salt, garlic powder, pepper, and basil in a large stockpot. Bring to a boil. Cover, reduce heat, and simmer for 40 minutes.
2. 2 Add pasta and cook, uncovered, until pasta is tender yet firm to the bite, about 10 minutes.
3. 3 Ladle soup into individual bowls. Sprinkle with Romano cheese to serve.

By ANGCHICK