Pasta dishes

thumb| Lasagna, also known by the plural form lasagne, is a type of pasta made in wide, flat sheets. It originates in Italian cuisine, where it is served in a number of ways, including in broth (), but is best known for its use in a baked dish made by stacking layers of pasta, alternating with fillings such as ragù (ground meats and tomato sauce), béchamel sauce, vegetables, cheeses (which may include ricotta, mozzarella, and Parmesan), and seasonings and spices. Typically, cooked pasta is assembled with the other ingredients, topped with grated cheese, and then baked in an oven (): regional v

Ravioli (; : raviolo, ) are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune).

Italian pasta dish

Kugel ( , pronounced or ) is a baked casserole, most commonly made from egg noodles (lokshen) or shredded potato. It is a traditional Ashkenazi Jewish dish, often served on Sabbath and Jewish holidays. American Jews also serve it for Thanksgiving dinner. In Hungary it is known as "vargabéles" and served as a sweet dish.

' (; singular Maultasche''''' , ) are large meat-filled dumplings in Swabian cuisine. They consist of sheets of pasta dough filled with minced meat, smoked meat, spinach, bread crumbs and onions, and flavored with herbs and spices such as black pepper, parsley and nutmeg. are typically across. They are square or rectangular in shape.

pasta dish

__NOTOC__

Russian dish of pasta and ground meat

Timballo is an Italian dish consisting of pasta, rice or potatoes, with one or more other ingredients (cheese, meat, fish, vegetables or fruit) included. Variations include the mushroom and shrimp sauce timballo Alberoni, named after Giulio Alberoni, and the veal and tomato sauce timballo pattadese.

Schlutzkrapfen () are a semi-circular stuffed pasta, similar to ravioli or pierogi. The dough is usually made of white flour and rye flour, mixed with eggs and olive oil. Typical fillings may include cheese (such as ricotta, quark, mozzarella, or Bitto), spinach, or mushrooms (such as porcini, chanterelles, or cultivated mushrooms). There are also recipes with potato, meat, red beet, or sauerkraut filling. The dish may be served with mushrooms, pesto sauce, sausage, seafood or cherry tomatoes.

Naporitan or Napolitan () is a popular Japanese itameshi pasta dish. The dish consists of soft-cooked spaghetti, tomato ketchup, onion, button mushrooms, green peppers, sausage, bacon and optionally Tabasco sauce. Naporitan is claimed to be from Yokohama.

Local dish of Sicilian cuisine

Tagliolini () or taglioni is a type of ribbon pasta, long like spaghetti, roughly wide, cut from a sheet of dough similar to tagliatelle, but thin like capellini. It is a traditional recipe in the Molise and Piedmont regions of Italy. In Piedmont it is called tajarin and made of egg dough (''pasta all'uovo). The dough also contains semolina, flour and salt. It is typically served with butter and truffles (tajarin ai tartufi) or sugo d'arrosto, a sauce made from the drippings of roast meat. Tagliolini'' have a short cooking time, especially when made from fresh dough, and work best with light s

Fideuà (dialectal pronunciation of the Valencian word fideuada "large amount of noodles" from Hisp. Ar. fidáwš) is a seafood dish originally from the coast of Valencia that is similar to paella, and even more so to arròs a banda, but with pasta noodles instead of rice. Its main ingredients are pasta noodles (often hollow), fish (rockfish, monkfish, cuttlefish, squid), and shellfish (Squilla mantis, shrimp, crayfish). It is seasoned mainly with lemon.

typical Italian dish

Italian baked pasta dish

thumb|Älplermagronen served with apple compote Älplermagronen, also spelled Älplermakkaronen, is a dish from the Alpine regions of Switzerland, consisting of pasta, potatoes, cream, cheese, and onions. The name is made up of "Älpler" as a designation for the Alpine herder and "Magronen", which was taken as a loan word from the Italian word maccheroni.

italian-American pasta dish

pasta dish

Italian pasta dish

Giouvetsi, yiouvetsi, or youvetsi (, , from Turkish ) is a Greek dish made with chicken, lamb or beef and pasta, either kritharaki (orzo) or hilopites (small square noodles), and tomato sauce (usually spiced with allspice and sometimes cinnamon, cloves or bay leaves). Other common ingredients include onions/shallots, garlic, beef stock, and red wine. It is characteristically baked in a clay pot, a güveç, and served with grated cheese.

traditional dish of Lucanian cuisine

Malloreddus, sometimes Italianized as gnocchetti sardi, are a type of pasta typical of Sardinian cuisine. They have the shape of thin ribbed shells, about long, and are made of semolina flour and water.

Polish dessert

dish

Italian pasta dish

pasta dish from Basilicata, Italy

Swabian dish of egg noodles, lentils, and wiener sausages

type of sandwich

Tipical Italian dish

Vincisgrassi, also spelled vincesgrassi, is a typical Marche pasta dish similar to lasagna, considered one of the gastronomic emblems of the Marche cuisine.

Sicilian food

a plate from the Black Sea Region of Turkey

thumb|Algerian trida Trida (Arabic: تريدة), also known as mkafta, is a traditional Algerian dish made with handcrafted square-shaped pasta, chicken, meatballs, chickpeas, and hard-boiled eggs, all served with a white sauce or red sauce with tomatoes. This dish is often served during Yennayer, the Berber New Year.

main dish of traditional Cremasque cuisine