List of pasta dishes

This is a list of pasta dishes. Pasta is a staple food[1] of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.[2] It is also commonly used to refer to the variety of pasta dishes. Pasta is, typically a noodle made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca).

Pasta dishes

Title Image Origin Description
Alphabet soup United States Prepared using alphabet pasta. In the U.S., it is commercially produced in a can of condensed broth.
American chop suey United States Consists of elbow macaroni and bits of cooked ground beef with sautéed onions and green peppers in a thick tomato-based sauce.[3]
American goulash United States Baked as a casserole in an oven, and has many variants, it has been mentioned in U.S. cookbooks since at least 1914. Core ingredients now usually include various kinds of pasta, cubed steak, and tomatoes in some form, (e.g. canned, sauce, soup, paste). Diced chuck roast, ground beef or hamburger is often substituted for cube steak.[4]
Baked ziti United States A baked casserole dish made with ziti macaroni and sauce characteristic of Italian-American cuisine. This plate has similar properties to a Lasagna, but using ziti pasta instead.[5]
Bigoli in salsa Veneto, Italy A Venetian pasta dish made with whole-wheat bigoli pasta, onion and salt-cured fish.
Cacio e pepe Rome, Italy Prepared with pasta, Pecorino Romano cheese and black pepper. It's typically made with long, thin spaghetti, such as tonnarelli, vermicelli or pici.
Carbonara Rome, Italy Based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano),[6] bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, linguine or bucatini can also be used.
Cavatiéddi Apulia, Southern Italy Prepared with pasta, large quantities of chopped Eruca sativa (arugula), a tomato sauce reduction and Pecorino cheese.[7]
Chicken riggies Utica-Rome area, New York State A pasta-based dish usually consisting of chicken, rigatoni and hot or sweet peppers in a spicy cream and tomato sauce, although many variations exist.
Ciceri e Tria Salento, Italy A pasta dish in Italian cuisine prepared with pasta and chickpeas as primary ingredients.[8][9]
Cincinnati chili Cincinnati, United States Spaghetti topped with a Greek-inspired meat sauce and grated cheddar, plus optionally onions and/or kidney beans.
Fettuccine Alfredo Rome Made from fettuccine tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta.
Fideos al horno A baked pasta dish in Gibraltarian cuisine very similar to Maltese imqarrun which consists of macaroni, bolognese sauce, and various other ingredients, including egg and bacon that vary according to family tradition
Fideuà Gandia, Valencia, Spain Originating in the 1920s in the city of Gandia,[10] it is usually made with white-fleshed fish and crustaceans,[11] and optionally served with allioli sauce. Many variations exist.
Frogeye salad United States A type of pasta salad made with acini di pepe pasta, whipped topping and egg yolks
Giouvetsi Greece A baked or stewed meat dish made with either chicken, lamb or beef, orzo or sometimes egg noodles and tomato sauce
Johnny Marzetti Columbus, Ohio, United States A baked pasta dish or casserole, consisting of noodles, tomato sauce, cheese and ground beef, with additional shredded cheese typically added to the top before baking.
Kugel Central Europe A baked pudding or casserole, similar to a pie, most commonly made from egg noodles (Lokshen kugel) or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbat and Yom Tov.[12]
Kusksu Malta A soup in Maltese cuisine prepared with vegetables and small pasta beads called kusksu, along with fresh broad beans when in season
Lagane e cicciari Calabria, Italy Prepared with lagane, a wide pasta[13] with chickpeas, garlic, and oil.[14]
Lasagne Italy A dish made with several layers of lasagne sheets alternated with sauces (normally tomato and béchamel sauce and various other ingredients such as bolognese sauce
Lazanki A Belarusian and Polish name for a type of pasta dish
Linsen mit Spätzle Swabia, Germany A traditional Swabian dish of Lentils with Swabian pasta that is normally accompanied with wiener sausages
Macaroni and cheese Consists of cooked macaroni pasta and cheese, most commonly Cheddar cheese, though it can also incorporate other ingredients, such as bread crumbs and ham.
Macaroni and cheese pizza Includes macaroni and cheese in its preparation, sometimes using the macaroni and cheese as the pizza crust[15] or as a topping.[16]
Macaroni casserole A staple in northern European home cooking. It is a dish of cooked macaroni and a mixture of egg and milk with additional ingredients like meats, vegetables or fish.
Macaroni pie Scotland In Scotland, a macaroni pie is an open pie containing macaroni and cheese. It is also a part of other cuisines.
Macaroni salad A type of pasta salad, served cold made with cooked elbow macaroni and usually prepared with mayonnaise. It's often served as a side dish.
Macaroni soup Italy Soup that includes macaroni. The food is a traditional dish in Italy, sometimes served with beans, known as pasta e fagioli,[17] and was also included in Mrs Beeton's Book of Household Management where the connection with Italy is mentioned and the dish includes parmesan cheese.[18] In the early 19th century, macaroni soup was one of the most common dishes in Italian inns.[19]
Maultasche Swabia (in Baden-Württemberg), Germany A traditional German dish that consists of an outer-layer of pasta dough which encloses a filling traditionally consisting of minced meat, smoked meat, spinach, bread crumbs and onions and flavoured with various herbs and spices (e.g. pepper, parsley and nutmeg).
Naporitan Yokohama, Japan[20] Spaghetti, tomato ketchup or a tomato-based sauce, onion, button mushrooms, green peppers, sausage, bacon and Tabasco sauce. An instant Naporitan is also available in Japan today.
Naryn Uzbekistan Made with fresh hand-rolled noodles and horse meat. Naryn can be served as a cold pasta dish (kuruk norin – dry norin) or as a hot noodle soup (khul norin – wet norin).[21]
Nidi di rondine San Marino A baked pasta dish in Sammarinese cuisine prepared with smoked ham, beef, cheese, and a tomato sauce
Orecchiette con cime di rapa Apulia Thick orecchiette pasta with rapini (sometimes called "turnip tops", broccoletti or broccoli raab), garlic, chilli and sometimes anchovies or pork.
Pasta all’arrabbiata Italy Pasta (often penne) in a tomato sauce with chili peppers.
Pasta al pomodoro Italy Prepared with pasta, olive oil, fresh tomatoes, basil, and various other fresh ingredients
Pasta alla Gricia Lazio A variant of the Amatriciana sauce (guanciale, pecorino romano and black pepper) without tomatoes.
Pasta alla Norma Sicily Prepared with tomatoes, fried eggplant, grated ricotta salata cheese, and basil
Pasta e ceci San Marino A chickpea and noodle soup with garlic and rosemary in Sammarinese cuisine
Pasta e fagioli Italy A traditional meatless Italian dish commonly prepared with cannellini beans or borlotti beans and some type of small pasta such as elbow macaroni or ditalini.[22] Additional ingredients may be used, and many variations exist.
Pasta primavera Canada Consists of pasta and fresh vegetables.[23][24] A meat such as chicken is sometimes added, but the focus of primavera is the vegetables themselves.
Pasta salad Prepared with one or more types of pasta, usually chilled, and most often tossed in a vinegar, oil or mayonnaise-based dressing. Pictured is a pasta salad prepared with fusili pasta, tomato and vegetables
Pastitsio A Greek and Mediterranean baked pasta dish including ground beef and béchamel sauce in its best-known form.
Penne alla vodka Italian-American (America) Prepared with vodka and penne pasta and often includes heavy cream, crushed tomatoes, onions, and sometimes sausage or bacon
Pizza-ghetti Canada A combination meal commonly found in fast food or family restaurants throughout the province of Quebec[25][26] and other parts of Canada.[27] It's prepared with a pizza, sliced in half, accompanied by a small portion of spaghetti with a tomato based sauce.
Ravioli Italy A filled pasta (dumpling), composed of a filling sealed between two layers of thin egg pasta dough and served either in broth or with a pasta sauce
Rigatoni con la Pajata Rome, Italy Pajata is the term for the intestines of an "un-weaned" calf. The intestines are cleaned and skinned, but the chyme is left inside. Then the intestine is cut in pieces which are bound together with white thread, forming rings. When cooked, the combination of heat and the enzyme rennet in the intestines coagulates the chyme and creates a sort of thick, creamy, cheese-like sauce. These rings can be served simply seasoned and grilled (pajata arrosto) or in the traditional Roman dish in which pajata is stewed in a typical tomato sauce and served with rigatoni.[28]
Rosto Gibraltar A dish in Gibraltarian cuisine that is of Italian origin consisting of penne in a tomato sauce with beef or occasionally pork, mushrooms and carrots (among other vegetables depending on family tradition) and topped with grated "queso bola"
Sabounee A kind of ring-shaped pasta that is typically stuffed with a mix of meat (pork loin, prosciutto)
Spaghetti aglio e olio Italy A variant of spaghetti alle vongole
Spaghetti al nero di seppia Italy Spaghetti with squid or cuttlefish ink
Spaghetti alla puttanesca Italy Spaghetti, tomatoes, olives, capers, garlic, and anchovies (in Lazio).
Spaghetti alle vongole Italy Spaghetti with clams. Prepared in two ways: in bianco, i.e., with oil, garlic, parsley, and sometimes a splash of white wine; and in rosso, like the former but with tomatoes and fresh basil, the addition of tomatoes being more frequent in the Southern Italy
Spaghetti bolognese Italy Spaghetti (or tagiatelle) served with a "Bolognese sauce" of tomato and minced beef. Despite the name, not traditional to Bologna.[29]
Spaghetti sandwich Prepared with cooked spaghetti, sauce and bread
Spaghetti with meatballs An Italian-American dish that usually consists of spaghetti, tomato sauce and meatballs[30]
Tetrazzini US Prepared with diced poultry or seafood, and mushrooms, in a butter/cream and Parmesan sauce flavored with wine or sherry, and served hot over linguine, spaghetti, or some similarly thin pasta, garnished with parsley, and sometimes topped with almonds and/or Parmesan cheese.
Timballo Italy Prepared with baked pasta, rice, or potatoes, and other ingredients
Toasted ravioli St. Louis, Missouri Breaded deep-fried ravioli, sometimes served as an appetizer. Pictured is toasted ravioli with a dipping sauce.
Túrós csusza Hungary A savoury curd cheese noodle dish[31] or cottage cheese noodle dish[32] made with small home-made noodles or pasta.

Commercially-prepared pasta dishes

Title Origin Description
Hamburger Helper United States A line of General Mills packaged food products, sold under the Betty Crocker brand, which consist primarily of boxed pasta bundled with a packet or packets of powdered sauce or seasonings.
Kidfresh U.S. Launched in 2007 and first started with a concept Kidfresh store in New York City, it's a brand of all-natural children's meals.
Kraft Dinner/Kraft Macaroni & Cheese U.S. First introduced in 1937 in the United States by Grant Leslie of Dundee, Scotland, it is now available in several other formulations including Easy Mac, a single-serving designed specifically for cooking in microwaves.[33]
SpaghettiOs U.S. Canned spaghetti featuring circular pasta shapes in a cheese and tomato sauce. It was introduced in 1965 by the Campbell Soup Company under the Franco-American brand, the pasta was created by Donald Goerke (1926–2010), "the Daddy-O of SpaghettiOs",[34]

See also


  1. Ehrlich, Richard (6 May 2009). "Process of Elimination". The Guardian. London. Retrieved 7 July 2012.
  2. McClatchey, Caroline (15 June 2011). "How pasta became the world's favourite food". BBC. Retrieved 23 March 2012.
  3. "What is American chop suey?". Ochef. Retrieved 28 October 2013.
  4. "Beef Goulash". Yummly. Retrieved 22 September 2014.
  5. "Lasagna Style Baked Ziti". Allthecooks. Retrieved 27 April 2015.
  6. Gosetti della Salda, Anna (1967). Le ricette regionali italiane (in Italian). Milan: Solares. p. 696.
  7. Reilly, Gillian (2008). The Oxford Companion to Italian Food. Oxford University Press. p. 446.
  8. The Fearless Frying Cookbook. pp. 108–110.
  9. America s Favorite Recipes, Part II: The Melting Pot Cuisine. pp. 136–137.
  10. La Fideuà de Gandia. Magazín of Generalitat Valenciana (in Catalan)
  11. Bittman, Mark (24 September 2008). "Recipe for Spanish Pasta With Seafood (Fideua)". The New York Times. Retrieved 27 August 2009.
  12. In search of the holy kugel, Haaretz
  13. Rosetta Costantino; Janet Fletcher; Shelley Lindgren (8 November 2010). My Calabria: Rustic Family Cooking from Italy's Undiscovered South. W. W. Norton & Company. pp. 49–. ISBN 978-0-393-06516-9. Retrieved 24 August 2012.
  14. Fodor's (6 October 2009). Fodor's Italy 2010. Random House Digital, Inc. pp. 845–. ISBN 978-1-4000-0849-0. Retrieved 24 August 2012.
  15. Stone, Martha. Mac & Cheese Recipes: Different Explorations of Delicious Macaroni and Cheese. Martha Stone. p. 42.
  16. McCargo Jr., Aaron. "Macaroni and Cheese Pizza". Food Network. Retrieved 22 September 2014.
  17. "Cara Mia Due". Newsday. Retrieved 6 August 2008.
  18. Beeton, Isabella. Mrs Beeton's Book of Household Management. Wordsworth Editions. p. 70. Retrieved 6 August 2008.
  19. Cadell, William Archibald (1819). A Journey in Carniola, Italy, and France, in the Years 1817,1818. Edinburgh: George Ramsey and Company. p. 152. Retrieved 6 August 2008.
  20. スパゲッティナポリタンは横浜生まれ! (PDF) (in Japanese).
  21. Naryn preparation in Tashkent (Russian)
  22. The Complete Idiot's Guide to High-Fiber Cooking. p. 195.
  23. "Food Dictionary: alla Primavera".
  24. Fabricant, Florence (20 March 1991). "What Makes Food Italian? Don't Ask American Chefs". The New York Times. Retrieved 19 December 2008.
  25. Pizzaghetti description on Practically Edible: Web Food Encyclopaedia
  26. Pizza-ghetti: a staple item on fast-food menus in Montreal
  27. Pizza-ghetti in a family restaurant in Waterloo, Ontario, Waterloo Region Record, 13 December 2006. Retrieved on 11 February 2009
  28. Boni, p. 150.
  29. "Spaghetti bolognese: Italian chefs show world the correct way". Daily Telegraph. Retrieved 24 August 2016.
  30. Dickie, John (2008). Delizia!: The Epic History of the Italians and Their Food. Simon and Schuster. pp. 225–226. ISBN 1416554009. Retrieved March 2013. Check date values in: |access-date= (help)
  31. "Food in Hungary". Retrieved 21 November 2008.
  32. Gundel, Karoly (1992). Gundel's Hungarian cookbook. Budapest: Corvina. ISBN 963-13-3600-X. OCLC 114
  33. Products
  34. Nelson, Valerie J. (14 January 2010). "Donald E. Goerke dies at 83; 'the Daddy-O of SpaghettiOs'". The Los Angeles Times. Retrieved 23 May 2010.


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