Pasta recipes

Spam carbonara with vermicelli, Parmesan, egg, and fennel seed in a broth-based sauce. A fun, pantry-friendly twist on classic Italian pasta carbonara.

A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.

Creamy linguine with sun-dried tomatoes, toasted pine nuts, shallots, garlic, and white wine in a half-and-half sauce finished with Parmesan. Restaurant-style Italian pasta at home.

Three-cheese manicotti stuffed with mozzarella, cottage cheese, and Parmesan in a quick tomato sauce. A classic Italian stuffed pasta baked bubbly with extra cheese on top.

Broccoli linguine tosses pasta and steamed broccoli florets with a creamy sour cream and egg yolk sauce, plus romano cheese and herbs. A 20-minute Italian-American weeknight pasta.

Olive Garden copycat shrimp tossed in homemade basil butter with parmesan and romano cheeses. Restaurant-style Italian pasta ready in 40 minutes at home.

Vermicelli with a chunky vegetable tomato sauce loaded with red peppers, zucchini, mushrooms, and fresh herbs. A hearty vegetarian pasta dinner that's low in fat and full of flavor.

Penne with eggplant, mushrooms, and red wine tomato sauce finished with melted mozzarella. A hearty Italian pasta ready in 45 minutes.

Hearty baked ziti with ground beef and Italian sausage in spaghetti sauce, tossed with pasta shells and smothered in melted mozzarella. A big-batch family dinner with serious meat and cheese.

Quick herbed macaroni Parmesan tossed with fresh basil, Roma tomatoes, parsley, and grated Parmesan. A 15-minute weeknight pasta side dish.

Prosciutto and pea cream sauce with sun-dried tomatoes, shallots, and Romano cheese tossed with penne. A rich Italian pasta sauce that comes together fast.

Mushroom cheese ramen noodles made with cream of mushroom soup and melted cheese on top. A three-ingredient comfort meal for college budgets and busy weeknights.

Bow-tie pasta in a cheddar-Parmesan cheese sauce with sauteed broccoli, mushrooms, and red bell pepper. A veggie-loaded mac and cheese made from scratch on the stovetop.

Oversized ravioli filled with mascarpone potatoes, sautéed mushrooms, and a whole egg yolk that oozes when you cut in. Topped with crispy pancetta and fresh tomato-basil sauce.

Handmade pumpkin ravioli with a spiced pumpkin-carrot filling, served in a garlic cream sauce with toasted hazelnuts and wilted sorrel. A showpiece fall pasta.

Creamy chicken spinach linguine in a Parmesan cream sauce with sundried tomatoes, pine nuts, and fresh basil. Golden floured chicken and wilted spinach make this a restaurant-style, Tuscan-inspired pasta dinner.