07/23/2026
Block Party Pastas to Share
1. Taco Spaghetti
Ingredients
Olive oil
Ground beef
Onion
Taco seasoning
Diced tomatoes with chilies
Spaghetti
Cheddar cheese
Cilantro
Directions
1. Cook spaghetti according to package directions.
2. Brown ground beef with onion in olive oil.
3. Stir in taco seasoning and diced tomatoes with chilies.
4. Add cooked spaghetti and toss together.
5. Finish with cheddar cheese and cilantro.
6. Serve warm.
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2. Creamy Italian Sausage Pasta
Ingredients
Rigatoni
Olive oil
Garlic
Mild Italian sausage
Onion
Italian seasoning
Chicken broth
Heavy cream
Sun-dried tomatoes
Parmesan
Baby spinach
Directions
1. Cook rigatoni according to package directions.
2. Brown Italian sausage with onion and garlic.
3. Add Italian seasoning, chicken broth, heavy cream, and sun-dried tomatoes.
4. Simmer until creamy.
5. Stir in Parmesan and baby spinach.
6. Fold in cooked pasta and serve warm.
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3. Rotel Spaghetti
Ingredients
Spaghetti
Olive oil
Onion
Bell pepper
Diced tomatoes with chilies
Chicken breast
Cream soup
Melting cheese
Cheddar
Parsley
Directions
1. Cook spaghetti and set aside.
2. Cook chicken with onion and bell pepper until tender.
3. Stir in diced tomatoes with chilies, cream soup, melting cheese, and cheddar.
4. Add spaghetti and stir until creamy, cheesy, and hot.
5. Garnish with parsley.
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4. Slow Cooker Olive Garden Chicken Pasta
Ingredients
Chicken breasts
Penne
Chicken broth
Dry Italian dressing mix
Half-and-half
Heavy cream
Parmesan
Garlic
Butter
Parsley
Directions
1. Add chicken, broth, garlic, butter, and Italian dressing mix to the slow cooker.
2. Cook until chicken is tender.
3. Shred chicken.
4. Stir in half-and-half, heavy cream, Parmesan, and cooked penne.
5. Garnish with parsley and serve warm.
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5. Lemon Ricotta Pasta
Ingredients
Ricotta
Parmesan
Olive oil
Lemon juice
Lemon zest
Garlic
Spaghetti
Baby spinach
Directions
1. Cook spaghetti according to package directions.
2. Sauté garlic in olive oil.
3. Stir together ricotta, Parmesan, lemon juice, and lemon zest.
4. Toss hot pasta with the ricotta lemon sauce.
5. Fold in baby spinach until wilted.
6. Serve warm.
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