Pasta recipes

Vegan Mediterranean lasagna layers eggplant, tofu ricotta, and a hearty mashed kidney bean tomato sauce between noodles. A dairy-free, protein-packed plant-based lasagna with no meat or cheese.

Classic spaghetti pie baked in a pie plate with a pasta crust, spinach-cottage cheese filling, seasoned ground beef, and stretchy melted mozzarella on top.

Stir-fried chicken strips tossed with mushrooms, garlic, and marinara sauce, then smothered in melted mozzarella and Parmesan. Served over spaghetti, this 30-minute cheesy chicken marinara is a weeknight winner.

Tofu with rice is a two-ingredient meal-prep staple: cooked rice and smoked tofu tossed together for an easy high-protein vegetarian lunch ready in minutes.

Mexican mince from Marguerite Patten combines ground beef with kidney beans, sweetcorn, tomatoes, and chili powder. A British wartime-era spin on chili served over rice or pasta.

Velveted chicken stir-fry seasoned with oregano, lemon pepper, and white wine instead of soy and ginger. The Greek-Chinese mashup that actually works. Two-serving size.

Freezer-friendly chicken and noodle casserole in a red wine tomato-mushroom sauce with basil and garlic. Make it ahead, freeze in individual portions, and reheat on busy nights. Serves 4 to 6.

Slow cooker mixed bean and vegetable stew with white wine, soy sauce, and vegetable juice. Vegan, customizable, and loaded with protein from 3-4 types of dried beans cooked low and slow.

Cajun crawfish tails and smoky tasso sautéed with the holy trinity, mushrooms, and garlic, finished with white wine and butter. Serve over rice or pasta for a quick bayou-worthy supper.

With a true Italian taste, this savory dish is perfect for a romantic dinner for two at home.

Parmesan-crusted chicken breasts pan-fried and topped with a rosemary mushroom tomato sauce. A quick Sicilian-style skillet dinner served over pasta in 40 minutes.

Low-fat chicken casserole with water chestnuts, cream of chicken soup, and evaporated skim milk. A creamy, crunchy baked dish that's lighter than it tastes.

Greek beef pita pockets stuffed with seasoned patties made with oregano, cinnamon, and red wine vinegar, topped with cucumber, lettuce, and a cool yogurt mint sauce.

Lasagna noodles rolled around a broccoli, mushroom, and cottage cheese filling, baked in marinara sauce. A fun vegetarian twist on classic lasagna that looks as good as it tastes.

Whole wheat spaghetti with a garlicky quick meat sauce built on a proper onion-carrot-celery base. Lean ground beef and crushed tomatoes make a weeknight pasta that eats like a weekend ragu.

Sesame turkey and broccoli stir-fry with garlic, green onions, and soy sauce, served over shredded lettuce and topped with toasted sesame seeds. Light, lean, and ready in 30 minutes.