Pasta recipes

Classic three-cheese lasagna with a garlic-and-basil ricotta filling layered between al dente noodles, a hearty beef and tomato sauce, and plenty of melted mozzarella.

Hearty Italian bean soup with dried navy beans, tomato sauce, basil, oregano, and whole wheat macaroni. A filling, budget-friendly one-pot meal that's naturally vegan.

Plain Italian minestrone with potatoes, celery, green beans, peas, and ditalini pasta in a simple broth, finished with Parmesan and parsley. No tomatoes needed.

Spinach ricotta stuffed shells with a cabbage twist, baked in tomato-broth sauce with nutmeg. A lighter Italian-American main with hidden-vegetable smarts.

Lighter fettuccine Alfredo made with skim milk, reduced-fat cream cheese, and a roux instead of heavy cream and butter. All the creamy Parmesan flavor with less fat.

Vegetable lasagna made the easy way with uncooked no-boil noodles, layered with sauteed zucchini, peppers, and onion in a creamy three-cheese ricotta filling. No giant pot of boiling water required.

Italian vegetable ragout simmers potatoes, Brussels sprouts, cauliflower, Swiss chard, zucchini, and chickpeas in a marjoram-scented tomato base. A hearty meatless main over whole wheat pasta or brown rice.

My take on this classic Italian belly warming soup.

Italian style ingredients prepared in a wok. This makes an easy healthy dinner.

A hearty gnocchi in a flavor-packed thick brandied bacon and ground beef crushed tomato sauce augmented with vegetables and olives.

Beefy Italian minestrone soup builds a full-bodied broth from chuck roast simmered with vegetables, then loads it with kidney beans, macaroni, bacon, zucchini, and a quirky splash of cola for caramel depth. Sunday simmer at its best.

Simple homemade marinara sauce with fresh tomatoes, canned tomatoes, garlic, olive oil and torn basil. Simmers in 30 minutes for a rustic Italian pasta sauce.

A delicious pizza sauce with just the right chunkiness that delivers a well-balanced flavor to compliment your toppings of choice.

Baby portobello mushrooms, dried porcini mushrooms and tomatoes make this ragu taste super delicious. Mix it into spaghetti or use it to make lasagna, and it will deliver the maximum yumminess.

The bottom of the pizza, called the "crust", may vary widely according to style—thin as in a typical hand-tossed pizza or Roman pizza, or thick as in a typical pan pizza or Chicago-style pizza. It is traditionally plain, but may also be seasoned with garlic, or herbs, or stuffed with cheese.

This delicious garden spaghetti sauce is packed with goodness and yumminess. It's thick, tasty and goes deliciously well with any recipe that calls for spaghetti sauce.