Shaped Noodles

One of our favorite pastas is rotelle, which are little wheel-shaped noodles. They're great for making your pasta salads stand out, and your kids will definitely get a kick out of them. The whole family will gladly eat their veggies with this easy broccoli-cheese dish, which combines cooked broccoli florets and rotelle with chicken stock and Parmesan cheese. Try a refreshing twist on classic pasta salad by tossing together cooked rotelle, garlicky sautéed shrimp and a yogurt-dill sauce made with chopped cucumbers, jalapeños and scallions. Whether you're looking for an effortless side dish or a kid-friendly main course, find a rotelle recipe for any occasion in Food & Wine's guide.

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Crusty Baked Shells & Cauliflower
Rating: Unrated 1
Even sautéed cauliflower feels decadant in this cheesy-crunchy baked pasta from Ina Garten. Be careful not to overcook your pasta, as it will continue to cook in the oven. Slideshow: More Cauliflower Recipes 
Pasta with Marinated Grilled Eggplant, Burrata and Chiles
Torn pieces of burrata are tossed into the orecchiette just after it’s cooked so the cheese melts ever so slightly into the pasta, which is laced with chunks of tender, smoky eggplant. Slideshow:  More Pasta Recipes 
Andouille Mac & Cheese
At The Heron, in Narrowsburg, New York, chef Paul Nanni grinds and smokes his own andouille sausage for supergenerous portions of Cajun-inspired macaroni and cheese. Slideshow:  More Cajun and Creole Recipes 
Macaroni Bianco with Ricotta and Fresh Mozzarella
Rating: Unrated 1
Fresh ricotta replaces the need for a béchamel, while fresh mozzarella ensures that there’s plenty of the ooey-gooeyness that you crave from a good mac and cheese. Slideshow: More Macaroni and Cheese Recipes 
Orecchiette with Sausage, Chickpeas and Mint
Rating: Unrated 1
F&W’s Justin Chapple gives his pasta with sausage a twist by adding chickpeas and mint and finishing the dish with a dollop of yogurt. Slideshow: More Pasta Recipes 
Orecchiette with Veal, Capers and White Wine
Rating: Unrated 1701
"The sauce fits the pasta," said judge Marc Vetri in praise of this tender veal ragù flavored with white wine, capers, thyme and rosemary, then tossed with the little ear-shaped orecchiette. "The meat, the capers—they hang on to the pasta when you lift up your fork."
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Orecchiette Bolognese with Chestnuts
Chef Way: Daniel Boulud tops house-made orecchiette (ear-shaped pasta) with a bolognese sauce prepared with venison, pork butt, chicken liver and veal stock. He finishes the dish with fresh porcini mushrooms, chestnuts, and butternut squash. Easy Way: Store-bought dried orecchiette gets tossed with a bolognese sauce made with just ham and ground chuck. Finishing the dish with chestnuts (leaving out the porcini and squash) adds a delicious and unexpected touch.