Pasta Ring

Photo: James Carrier

Notes: Shape the pasta in a plain ring mold that holds 6 to 12 cups. If making up to 1 day ahead, cover pasta in mold and chill.

This recipe goes with Beef Stroganoff

Yield: Makes 5 or 6 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 9.3%
  • Protein: 9.7g
  • Fat: 3.1g
  • Saturated fat: 1.4g
  • Carbohydrate: 57g
  • Fiber: 1.8g
  • Sodium: 25mg
  • Cholesterol: 5.2mg


  • 1 pound dried spaghetti
  • 1 tablespoon butter or olive oil


  1. 1. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until tender to bite, 10 to 12 minutes.
  2. 2. Drain pasta and immerse in cold water; when cool enough to touch, in about 1 minute, drain again. Mix with butter.
  3. 3. Lift pasta, a handful at a time, and let strands shake out until fairly straight; lay neatly around the center of a ring mold (see notes). Repeat, using all the pasta; pat to make level. Let stand at least 1 hour (see notes).
  4. 4. Invert a flat, rimmed microwave-safe plate over mold. Holding containers together, flip over and lift off mold.
  5. 5. Cover pasta with microwave-safe plastic wrap. Heat in a microwave oven on full power (100%) until pasta is hot, about 5 minutes. Uncover and fill with beef stroganoff.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pasta Ring Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy