Spaghetti pie is a traditional pie originating from Colorado. Although it’s often dubbed the most iconic pie of Colorado, spaghetti pie is savory and not sweet, like most other iconic state pies. It’s made with a combination of spaghetti, ground beef, onions, tomatoes, bell peppers, butter, beaten eggs, and cheese such as mozzarella, ricotta, or parmesan.

Parsley, basil, and oregano are often added to elevate the flavors. Once assembled, this savory pie is topped with cheese and baked in the oven until the cheese melts and the pasta becomes golden brown.

Chicken riggies is an Italian-American pasta dish from the Utica area of New York. Most often, it consists of rigatoni pasta, hot or sweet peppers, chicken, and a spicy, flavorful cream and tomato sauce. Almost every Italian restaurant in the Utica area serves the dish.

Its story starts in the late 1970s at the Clinton House restaurant in Clinton, NY. The lawyers, doctors, and union workers would come in to play cards and eat the "riggie dish" with chicken, tomatoes, and cherry peppers, but without the sauce. 

Amish pasta salad is a traditional dish originating from Pennsylvania Dutch Country, where the Amish people live and work. Although there are variations, the pasta salad is usually made with a combination of macaroni, scallions, bell peppers, hard-boiled eggs, and celery.

The ingredients are mixed and dressed with a mixture of mayonnaise, crème fraîche, mustard, sugar, white wine vinegar, celery seeds, salt, and pepper. Once all the ingredients have been coated with the dressing, the pasta salad is placed in the fridge to cool before serving. 

Spaghetti Bordelaise is an American dish originating from New Orleans. Basically, the dish is Italian spaghetti aglio e olio with the addition of butter and the removal of browned garlic. The French Creoles also add white pepper instead of black pepper, giving the dish a nice French twist.

In order to prepare it, garlic is sautéed over olive oil and butter, and as it begins to take on a golden color, it's removed from the pan. White pepper and parsley are then added to the pan, and the sauce is tossed with cooked and drained spaghetti with a bit of the cooking water until everything is well coated. 

Kraft Dinner is Canada's national dish and the most popular grocery item in the country. These inexpensive blue-yellow boxes of macaroni and cheese started to rise in popularity in 1937, during the Great Depression, with the promise that you could feed a family of four for just 19 cents per box.

The meal was invented by a salesman who attached grated cheese to boxes of pasta. Eight million boxes were sold in the first year, each one containing instant, bite-sized tubular noodles and a briny, orange-colored, sweet and sour cheese sauce. Kraft Dinner or KD (also called macaroni and cheese in the USA) is cheap, fast, and easy to prepare - and perhaps that is the reason why it stood the test of time.

This American comfort food dish consists of various types of pasta such as egg noodles or macaroni, along with ground beef or hamburger, tomatoes, onions, paprika, and garlic. Typically served as a main meal, the popularity of American goulash lies in the fact that it is easy to prepare and inexpensive.

The first written mention of the dish was found in a cookbook from 1914, but the only connection to the traditional Hungarian goulash is the addition of paprika. Today, the dish is often garnished with grated or melted cheese, and it is often prepared with leftovers.

Coming from the most chili-mad city in the United States after Texas, Cincinnati chili is a popular dish made with ground meat, stock, and unusual spices such as cinnamon, allspice, Worcestershire sauce, and chocolate or cocoa. The chili is usually served over pasta such as spaghetti, then topped with a flavorful combination of shredded Cheddar, fried beans, onions, and crushed oyster crackers.

With more than 180 chili joints in the city, Cincinnati takes great pride in being a chili capital. The dish was invented in 1922 by a Macedonian immigrant called Tom Kiradjieff. He opened a Greek restaurant called The Empress, which was a total failure until Tom started to serve chili prepared with Middle Eastern spices. 

American chop suey is a savory combination of baked pasta, ground beef, and tomato sauce. It's believed that this comfort food dish originates from New England, although many other states had similar recipes before the 1950s. It can be prepared stovetop in a pot or baked as a casserole.

Most people like to add grated cheese to the combination, making the dish perfect for cold winter days. Variations abound throughout the country, but elbow macaroni or other tubular pasta shapes are the most common, while ingredients such as Worcestershire sauce, onions, and garlic are included in most recipes. 

Pasta primavera is a dish combining pasta and lightly cooked vegetables along with some fresh herbs and spices. Despite its Italian-sounding name, the dish was actually invented by Ed Giobbi during his hunting trip to Nova Scotia. He brought the recipe to New York City and gave it to his friends Jean Vernges and Sirio Maccioni, who used it in their new restaurant named Le Cirque.

The original pasta primavera incorporated ingredients such as ripe tomatoes, chopped basil, parsley, and garlic, olive oil, and spaghetti. In 1976, it was the most talked-about dish in Manhattan, and it is still popular today.