Broad fettuccine is tossed in a glossy Cajun-Parmesan cream sauce and topped with seared, tail-on shrimp and fresh parsley. Cook the shrimp first, then return it to the skillet just long enough to warm through.
Medium pasta shells simmer right in a taco-seasoned tomato and beef broth sauce with crumbled ground beef—no separate pot of boiling pasta needed. Cheddar stirred in at the end gives this family-style skillet dinner its cheesy finish.
Bowtie farfalle, sliced mushrooms, garlic, cream, and Parmesan come together in a pale, silky sauce. Brown the mushrooms first, then finish the pasta with reserved water for a smooth coating that clings to every piece.
This bowtie pasta lasagna brings together intact farfalle, browned ground beef, and creamy tomato sauce in a family-style skillet. Sour cream keeps the sauce smooth, mozzarella melts through the pasta, and grated Parmesan finishes each scoop.
Penne, bite-size chicken, wilted spinach, and sun-dried tomatoes come together in a warm Parmesan cream sauce. Cook the pasta separately, then toss it briefly in the skillet so the sauce coats each piece.
Wide egg noodles are topped with a creamy stovetop sauce of browned ground beef and finely chopped mushrooms. Sour cream stirred in off the heat gives this easy dinner its tangy finish.
Linguine is tossed in a smooth lemon-garlic cream and Parmesan sauce, then topped with grill-marked zucchini, red pepper, sun-dried tomatoes, parsley and lemon slices. Reserve pasta water to help the sauce cling to every strand.
Curled short pasta, red sun-dried tomato strips, and generous artichoke quarters come together in a light red wine vinaigrette. Finish with parsley and Parmesan, then chill and refresh with reserved dressing before serving.
Million Dollar Spaghetti is layered with al dente noodles, ground beef in marinara, and a cream cheese, cottage cheese, and sour cream center. Bake with mozzarella until bubbling, then rest briefly and serve in loose, saucy scoops.