From The Food Channel

Already sweet cherry tomatoes, intensified by roasting, are tossed with summery basil, tangy feta crumbles, and angel hair pasta to create a great summer side.

Roasted Tomato, Basil, and Feta Pasta

From Ladies' Home Journal

Jumbo pasta shells are stuffed with hot sausage, mushrooms, and cheese and baked in a rich eggplant sauce for this casserole.

Stuffed Shells

From Hidden Valley®

Broccoli-Stuffed Shells

From Better Homes and Gardens

Loaded with vegetables, this pasta side salad recipe makes enough to take to a potluck or party.

Angel Hair Pasta Salad

From Hidden Valley®

Hidden Valley Minestrone Pasta Bake

From Better Homes and Gardens

Shellfish is always a popular combination in a pasta recipe which includes sun-dried tomatoes, olive oil, and garlic. Add broccoli florets to round out this quick-and-easy meal.

Spicy Shrimp Pasta

From Better Homes and Gardens

Purchased pesto and refrigerated alfredo sauce are the shortcut ingredients that make this tuna casserole quick to make.

Tuna Alfredo Casserole

From Betty Crocker

70% less sat fat, 59% less fat, 30% fewer calories than the original recipe. Shredded carrots are the secret good-for-you boost.

"Healthified" Sausage-Stuffed Shells

From Better Homes and Gardens

This gooey casserole is full of kid-friendly ingredients: hot dogs, macaroni, spaghetti sauce, and cheese. It's a family favorite.

Seashell Hot Dog Bake

From Better Homes and Gardens

Served over pasta or rice, this heavenly chicken and its golden mushroom sauce make a deliciously easy weeknight meal. Just let the slow cooker do all of the work.

Angel Chicken

From Better Homes and Gardens

Slice cheesy sausage-and-spinach-stuffed manicotti to reinvent a favorite casserole as a flavor-packed appetizer.

Mini Manicotti

From Better Homes and Gardens

Walnuts make a surprise appearance in the beefy filling. Bake the manicotti in one 3-quart dish or six individual casseroles.

Stuffed Manicotti with Peppery Cheese Sauce

From Prego Italian Sauce

Rigatoni is topped with an Italian sauce, flavored with sausage, mushroom and peas to make a hearty dish that's ready in less than 1/2 hour.

Tuscan Sausage and Rigatoni

From Better Homes and Gardens

Broccoli and roasted red pepper add vivid colors to the tasty chicken filling that overflows these pasta shells.

Chicken Manicotti with Chive Cream Sauce

From Fine Cooking Magazine

Rigatoni with Spicy Tomato-Vodka Sauce

From Better Homes and Gardens

For a nutrition boost, make this dish with whole grain pasta, which has increased fiber and nutrients.

Chicken with Skillet Tomato Sauce

From Fine Cooking Magazine

Goat cheese brings the flavors of this pasta together while adding its own rich nuance.

Rigatoni with Summer Squash, Spicy Sausage & Goat Cheese

From Better Homes and Gardens

Try ragout, a thick, seasoned stew, served over pasta for a satisfying dinner.

Lamb and Bean Ragout over Pasta

From Better Homes and Gardens

Walnuts add crunch to these meatless mozzarella and Parmesan cheese-filled pasta shells.

Cheese and Nut Stuffed Shells

From Betty Crocker

Try this manicotti recipe from BettyCrocker.com

Manicotti

From Better Homes and Gardens

This delicious noodle bowl is a fantastic combination of pasta, peppers, and steak.

Southwestern Noodle Bowl

From Better Homes and Gardens

The cooked beef is chilled for this dish, which is served with pasta that's been tossed in Thai peanut sauce.

Chilled Thai Tenderloin and Pasta with Tons of Basil

From Better Homes and Gardens

Angel hair pasta lends a delicate look to this rich side dish with a cheesy mushroom sauce.

Angel Hair Pasta with Creamy Mushroom Sauce

From Smithfield

Fast, pretty to look at AND makes your family happy.

Smoked Sausage Antipasto Pasta

From Food & Wine

Melissa Rubel Jacobson uses a few great shortcuts to make her creamy baked pasta. She starts by boiling the cauliflower and rigatoni together in one pot. Then, for a quick and supercrispy topping, she sprinkles the dish with Parmigiano-panko crumbs and broils it. The topping browns perfectly in only two minutes.

Parmigiano-Crusted Rigatoni with Cauliflower and Prosciutto