Pasta Recipes

Leftover turkey and broccoli linguine in a sage-scented pan gravy, topped with crunchy herb stuffing crumbs. The post-Thanksgiving pasta that rescues the fridge.

Spaghetti carbonara with bacon, beaten eggs, white wine, butter, and grated Italian cheese. The hot pasta cooks the eggs into a creamy, silky sauce right in the bowl.

Cold gazpacho pasta salad with rotelle, cucumber, bell pepper, jalapeño, tomato juice and fresh lime. Spanish-inspired summer pasta salad with a spicy kick.

Cincinnati-style chili simmered 3 hours with cinnamon, allspice, and ground beef in tomato paste. Serve over pasta with cheese, onions, and kidney beans for a 5-way.

Ciuffetti pasta with porcini mushrooms in a creamy white wine sauce with garlic, basil, and parmigiano. Earthy, elegant Italian vegetarian main.

Prosciutto di Parma with warm fig tartlets drapes salty-sweet prosciutto over individual pastry rounds baked with fresh fig halves. A stunning Italian appetizer for summer or early fall entertaining.

Vegan spaghetti with mashed tofu, nutritional yeast, and tamari stirred into tomato sauce. A quick, high-protein plant-based pasta dinner for two.

Tuna and olive spaghetti tossed with marinara, garlic, Greek olives, and Italian oil-packed tuna. Pantry pasta ready in 25 minutes.

Baked cheesy spaghetti casserole with Velveeta, eggs, and onion soup mix for a creamy, savory comfort dish that sets up firm enough to slice right out of the pan.

Noodles with blue cheese sauce made from crumbled blue cheese, cream, and Parmesan tossed with hot pasta. A bold, tangy three-ingredient cheese sauce.

This scrumptious eggplant dish is perfect with any pasta dish of your choice.

Curly noodle dinner with ground beef, ramen noodles, stewed tomatoes, and corn. A budget-friendly one-pot meal in 25 minutes that feeds 2-3 with just 4 pantry ingredients.

Spinach, chickpea, and golden raisin pasta brings Sicilian sweet-savory flavor to weeknight dinner. Garlicky olive oil, red pepper flakes, and a splash of broth pull it all together over penne.

Earthy wild mushroom lasagna layered with Marsala-sauteed fungi, creamy Fontina bechamel, and a golden mozzarella-Parmesan crust. Vegetarian comfort food at its most elegant.

Cheesy macaroni and broccoli baked with cheddar, mozzarella, bacon bits, red pepper, and evaporated milk. A one-dish mac and cheese with vegetables, ready in 30 minutes.

Oil-free tomato vinaigrette with fresh tomatoes, white wine vinegar, basil, thyme, and Dijon mustard. A light, fat-free blender dressing for green salads and pasta salads.