Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Free Offer
Easy Potluck Recipes: 21 Pasta Casserole Recipes

These pasta casseroles are sure to make you the most popular cook at the party! This FREE eCookbook contains recipes that are easy to make, budget-friendly, and sure to earn praises.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Latest Comments

Bow Tie Pasta with Artichoke Heart and Mushroom Cream Sauce

  • 14 ounces can (or 2, 6 oz. jars) artichoke hearts, drained, liquid reserved
  • 10 ounces small white mushrooms, quartered
  • 8 ounces block of neufchatel (low-fat) cream cheese, cut into pieces
  • 1 lemon
  • black pepper to taste
  • 16 ounces dried farfalle pasta

Put water on to boil, and add pasta when ready. Meanwhile, add mushrooms and a tablespoon or so of water to a nonstick skillet, and "sweat" them, covered, over high heat for about 3 - 5 minutes. Turn heat down to medium - low. Add artichoke hearts (cutting up any really large ones before adding). Measure reserved artichoke liquid and add water to bring total to one cup. Add to mushrooms and artichokes, along with the cubes of cream cheese. Stir with a wooden spoon until the cheese and liquid melt together into a cream sauce. Squeeze the lemon juice into the sauce, tasting as you go. Depending on the size of the lemon, you may not need the whole thing. Add black pepper to taste. Drain pasta, divide into four portions, and top with sauce. Serve immediately. Note: As it cools, the pasta will absorb most of the sauce -- thus, although leftovers still taste great, this dish is best served immediately if presentation is important to you.

Free projects, giveaways, exclusive, partner offers, and more straight to your inbox!

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Instagram Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.