Recipe Type: Entrée

Red Rooster Chicken Pasta Salad Shaker

Chef Katie Sutton, of Food and Drink Resources, developed several clever pasta shaker salads. They’re ...

Read more

Roy’s Pork Adobo with Angel Hair Pasta

Chef Roy Villacrusis first makes pork adobo, then shreds and fries the pork to make ...

Read more

Honey-Sriracha Noodle Bowl

The Holland (Michigan) Public Schools submitted this recipe as part of Barilla’s “For the Love ...

Read more

Thin Veggie Spaghetti with Olive Oil, Grana, and Pepper

Grana Padano is similar to Parmesan, made in northeastern Italy for centuries. Its more granular ...

Read more

Baked Campanelle Pasta with Poblano Cream & Guajillo-Glazed Shrimp

In this dish from JW Marriott Desert Springs Resort & Spa, the rich, earthy heat ...

Read more

Lentil, Pasta, and Summer Vegetable Salad

Layer each of the seasoned elements of this salad in clear cups or bowls for ...

Read more

Orecchiette with Cauliflower, Toasted Pine Nuts & Romano Cheese

Orecchiette, or “little ears,” are the signature pasta of the Puglia region, on the heel ...

Read more

Mostaccioli with Kale, Chickpeas, and Oven-Dried Tomatoes

Use grape or cherry tomatoes in a variety of colors. To go with the Tuscan ...

Read more

Orzo with Fresh Ricotta and Orange Blossom Honey

This sweet orzo was served as a breakfast item at The Flavor Experience 2016. You ...

Read more

Chicken Noodle Soup

Barilla’s National School Manager, Darcy Frawley, developed this classic soup recipe. Keep the pasta separate ...

Read more