Type what you have

Ingredients

• ✓ shell pasta
• butter
• all-purpose flour
• milk
• salt
• white pepper
• gouda cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a casserole dish.
2. 2 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.
3. 3 While the pasta is cooking, melt butter in a small saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, 2 to 4 minutes. Gradually whisk in milk, salt, and pepper, then bring to a simmer over medium heat. Gradually whisk in shredded cheese; cook, whisking constantly, until sauce is smooth and thick enough to coat the back of a spoon, 5 to 10 minutes.
4. 4 Drain pasta and transfer to a large bowl. Pour cheese sauce over top and mix until thoroughly combined. Transfer to the prepared casserole dish.
5. 5 Bake in the preheated oven until heated through, about 15 minutes.

By rhondamary

Ingredients

• ✓ shell pasta
• ground beef
• salsa
• corn
• taco seasoning
• salt
• black pepper
• colby monterey jack cheese
• green onion
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add salsa, corn, and taco seasoning. Season meat sauce with salt and pepper.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
4. 4 Combine the meat sauce, pasta, Colby-Jack cheese, and green onions in a 9x13-inch casserole dish. Sprinkle Cheddar cheese on top.
5. 5 Bake in the preheated oven until cheese is melted, about 25 minutes.

By Sarah Jayne Jeffries

Ingredients

• ✓ shell pasta
• extra-virgin oil
• leek
• broccoli
• vegetable broth
• butter bean
• nutritional yeast
• lemon juice
• garlic
• salt
• onion powder
• black pepper
• walnut

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, 7 to 9 minutes. Reserve 1 cup cooking water; drain shells.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add leek; cook until soft, 3 to 5 minutes, do not brown. Add broccoli and ¼ cup vegetable broth. Reduce heat to low, cover, and cook until tender, 5 to 8 minutes.
3. 3 Meanwhile, combine butter beans, remaining ¼ cup vegetable broth, nutritional yeast, lemon juice, remaining 2 tablespoons olive oil, garlic, salt, onion powder, and black pepper in a blender; blend until smooth.
4. 4 Add pasta and puréed butter bean sauce to broccoli in the skillet; toss to coat. Add reserved 1 cup cooking water, a few tablespoons at a time, if too dry. Divide among 4 bowls; top with walnuts.

By Bren

Ingredients

• ✓ shell pasta
• salt
• elbow pasta
• bite-size shaped pasta
• evaporated milk
• chicken broth
• butter
• flour
• dijon mustard
• parmesan cheese
• black pepper
• cheddar cheese

Instructions

1. 1 Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
2. 2 Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
3. 3 Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ shell pasta
• olive oil
• cremini mushroom
• red onion
• salt
• black pepper
• radicchio
• garlic
• sage
• butter
• all-purpose flour
• milk
• asiago cheese
• heavy cream
• parmigiano-reggiano cheese
• salt
• black pepper
• panko bread crumb

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until still firm to the bite, about 9 minutes. Drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
3. 3 Heat olive oil in a large pot over medium heat. Add mushrooms, onion, and salt and pepper to taste. Cook and stir until mushrooms have browned and onion is translucent, about 7 minutes. Add radicchio, garlic, and sage; cook until radicchio has wilted and garlic is fragrant, about 3 minutes. Remove from heat and stir in pasta.
4. 4 Melt butter in a saucepan over medium-high heat. Whisk in flour; cook until foaming. Pour in milk, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes. Remove from heat; whisk in Asiago cheese, heavy cream, 1 cup Parmigiano-Reggiano cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until sauce is melted and smooth.
5. 5 Pour sauce over pasta mixture; stir until thoroughly combined. Transfer to prepared baking dish. Top with remaining 1/2 cup Parmigiano-Reggiano cheese and panko.
6. 6 Bake in the preheated oven until bubbly, about 30 minutes. Broil until topping is golden brown, about 1 minute.

By stefychefy

Ingredients

• ✓ shell pasta
• olive oil
• celery
• carrot
• onion
• garlic
• vegetable broth
• marinara sauce
• tomato paste
• italian seasoning
• zucchini
• great northern bean
• kale
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add celery, carrots, and onion. Cook, stirring frequently, until onion begins to turn translucent, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds.
2. 2 Add vegetable broth, marinara sauce, tomato paste, and Italian seasoning. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until carrots are soft, about 10 minutes.
3. 3 Add pasta and zucchini. Cook until pasta is tender, about 10 minutes. Stir in beans, kale, salt, and pepper. Remove from heat and allow soup to cool slightly. Spoon into individual bowls and garnish with Parmesan cheese.

By Bibi

Ingredients

• ✓ shell pasta
• ground beef
• beef broth
• cheddar cheese soup
• chunky salsa

Instructions

1. 1 Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring to separate meat. Pour off any fat.
2. 2 Stir the stock in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.
3. 3 Stir in the soup and salsa and cook until the mixture is hot and bubbling, stirring often.

By Campbell's Kitchen

Ingredients

• ✓ shell pasta
• salad green
• chickpea
• black olive
• artichoke heart
• tuna
• cucumber
• tomato
• salad dressing

Instructions

1. 1 Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled, at least 2 hours.
2. 2 Toss salad with salad dressing immediately before serving.

By SweetBasil

Ingredients

• ✓ shell pasta
• pork sausage
• vegetable oil
• beef broth
• tomato
• picante sauce
• garlic powder
• green bean
• kidney bean
• monterey jack cheese
• mozzarella cheese

Instructions

1. 1 Shape the sausage firmly into 1/2-inch meatballs.
2. 2 Heat the oil in a 4-quart saucepan over medium-high heat. Add the meatballs and cook until well browned on all sides. Remove the meatballs from the saucepan. Pour off any fat.
3. 3 Stir the broth, tomatoes, picante sauce and garlic powder in the saucepan and heat to a boil. Stir in the shells. Return the meatballs to the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring often.
4. 4 Stir in the green beans and kidney beans. Cook for 10 minutes or until the meatballs are cooked through and the shells are tender, stirring occasionally. Sprinkle with the cheese before serving, if desired.

By Swanson

Ingredients

• ✓ shell pasta
• bacon
• butter
• onion
• kosher salt
• flour
• clam
• clam
• clam juice
• potato
• celery
• tarragon
• cayenne pepper
• heavy cream
• parsley
• parmigiano-reggiano cheese

Instructions

1. 1 Place bacon in a large skillet and cook over medium heat, turning occasionally, until crisp, about 10 to 12 minutes. Pour bacon and grease into a strainer set over a bowl to let the grease drain out. Reserve bacon until needed and discard grease or set aside for another use.
2. 2 Place the skillet back over medium heat and add butter, onion, and ¼ teaspoon salt. Cook and stir until onion starts to soften and turn translucent, about 5 minutes. Add flour and cook and stir for about 1 minute to create a roux.
3. 3 Drain both cans clams and set clams aside for later.
4. 4 Pour clam juice from the cans and the bottle into the skillet; whisk to scrape off any bits from the bottom of the skillet. Raise heat to medium-high and let come to a simmer.
5. 5 While the clam juice is coming to a simmer, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes.
6. 6 Add potatoes, celery, tarragon, and cayenne to the simmering clam juice mixture. Let simmer for 5 minutes. Reduce heat to medium-low and add the reserved clams, cream, and all but 1 tablespoon of the reserved bacon. Simmer gently for another 10 minutes, then remove and discard tarragon sprig.
7. 7 Drain pasta well and add to the clam sauce; mix until well combined. Turn off the heat and let sit for 1 minute.
8. 8 Stir in parsley and Parmesan cheese. Taste and adjust salt if necessary.
9. 9 Ladle into warm bowls. Sprinkle with more Parmesan, crumbled bacon, and parsley.

By John Mitzewich

Ingredients

• ✓ shell pasta
• parmesan cheese
• salt
• black pepper
• italian seasoning
• garlic powder
• cabbage
• beefy onion soup mix
• tomato paste
• carrot
• tomato
• green bean
• chickpea
• kidney bean
• cannellini bean
• tomato sauce
• beef bouillon
• water
• beef stock
• garlic
• onion
• turkey sausage
• olive oil

Instructions

1. 1 Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes.
2. 2 Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.
3. 3 Add tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt. Reduce heat to medium and simmer for 40 minutes.
4. 4 Meanwhile, 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.
5. 5 After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.

By Danielle