Pasta recipes

A tantalizing crockpot dish made with ground turkey, salsa, eggplant and delicious corn.

Sliced cold roast beef with a bright tomato-vinegar sauce and a creamy Caesar-Parmesan dipping sauce. A 10-minute no-cook platter that turns leftover roast beef into a dinner party spread.

Layers of seasoned ground beef, canned chili, and melted cheddar stacked between crunchy corn chips. This microwave taco bake is on the table in 40 minutes flat.

Classic baked salmon timbales with olives, tarragon, and a tomato-tinted Mornay sauce. Retro custard-cup fish bakes that unmold neatly for a proper dinner party.

This would probably be really good with cauliflower or zucchini instead of eggplant.

A golden cornmeal-Parmesan crust pressed into a deep-dish pie pan and loaded with saucy kidney beans, zucchini, bell pepper, and seasoned tomatoes, then blanketed with melted mozzarella. Hearty, protein-packed vegetarian comfort in one gorgeous pie.

If you want to pick a healthy recipe, this one will satisfy you!

A lighter Caesar salad with cheese tortellini and steamed asparagus tossed in a lemony anchovy dressing. Ready in 30 minutes with fresh Parmesan on top.

Quick black bean chili with honey-roasted ham, sweet corn, broccoli, and tomato in a cumin-chili broth. Serve over rice with crusty sourdough on the side. Ready in 45 minutes.

Baked zucchini and ground beef casserole in a rich tomato sauce with cheddar, olives, and green peppers, topped with crusty Parmesan. A one-dish weeknight dinner.

Stuffed polenta with meat sauce: two layers of Parmesan polenta sandwiching a meaty tomato-basil sauce and mozzarella, baked hot until bubbly. A lighter Italian alternative to lasagna.

Rice and bean casserole with brown rice, pink beans, cottage cheese, and wheat germ, topped with sesame seeds. A high-protein vegetarian one-dish meal.

Mission-style chicken breasts smothered in a smoky chipotle sour cream sauce with melted cheese. Made with a from-scratch chipotle paste using dried chiles, garlic, and slow-fried aromatics.

Eggplant di Carnevalle layers crispy breaded eggplant with ricotta-spinach filling, tomato sauce, and melted mozzarella. A hearty Italian bake that's part eggplant parm, part lasagna.

Provencal potatoes with tomatoes, shingled in olive oil with tomato paste and baked until crisp at the edges. Finished with Parmesan under the broiler for a quick rustic French side.

Individual cheese and tomato souffles made with Swiss, Parmesan, tomato paste, and a splash of dry sherry. Puffy, golden, and served straight from the ramekin.