Pasta recipes

Ground beef, kidney beans, and elbow macaroni in a spiced tomato sauce with Dijon mustard and a squeeze of lemon. A 30-minute weeknight dinner that freezes beautifully.

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.

Macaroni and red bean soup: kidney beans simmered with sauteed mirepoix, tomatoes, tomato juice, and elbow macaroni. A vegan Italian-style pasta e fagioli with mixed herbs and garlic.

Chicken breast baked in a foil packet with zucchini, roma tomatoes, green beans, garlic, and a squeeze of lemon. Served over angel hair pasta for a light, Provençal-inspired dinner with almost no cleanup.

Wagon wheel pasta smothered in a puréed sun-dried tomato sauce with garlic, oregano, and a squeeze of lemon, finished with grated Parmesan. A quick, intensely flavorful dinner for two.

Greek-style shrimp baked with crumbled feta cheese over a slow-cooked tomato and white wine sauce. Served over angel hair pasta for a Mediterranean weeknight dinner.

Mexican spaghetti tossed with a chipotle tomato sauce and topped with diced fresh avocado. A 15-minute weeknight pasta where smoky chipotle meets cool, creamy avocado.

Fideus with clams features toasted vermicelli cooked in homemade fish stock with steamed clams, topped with a chive-garlic mayonnaise. A Spanish-inspired seafood pasta worth the effort.

Hearty Tuscan bean soup with pancetta, sage, and ditalini pasta simmered in chicken broth. This rustic Italian pasta e fagioli feeds a crowd with creamy cannellini beans and sharp Romano cheese.

Pork chop spaghetti with shoulder chops braised in tomato sauce and spaghetti seasoning, served over pasta with Parmesan and melted mozzarella on top.

Farfalle pasta gets the wok treatment with chicken breast, bright broccoli, and juicy cherry tomatoes in a savory soy-chicken broth glaze. A 30-minute weeknight dinner the whole family will devour.

Beef daube with shiitake mushrooms is a Provencal-style red-wine braise of chuck roast, salt pork, and dried shiitakes, served over small pasta with parmesan. Overnight marinade builds deep wine flavor.

Roasted vegetable soup that starts with a from-scratch stock: carrots, onions, leeks and tomatoes roasted until deeply browned, then simmered into a rich broth. Built into a hearty vegan soup with potatoes, zucchini, pasta and peas.

Linguine tossed with a buttery spinach sauce simmered in white wine with onions, garlic, mushrooms, and basil, then finished with Parmigiano-Reggiano. A pantry-friendly weeknight pasta.

If you need to make a quick spaghetti sauce, then this recipe is for you! Goes well with any type of pasta your prefer.

Asparagus lasagne with a lemon-nutmeg white sauce, ricotta, Swiss cheese, and Canadian bacon. A spring twist on classic lasagna with make-ahead steps for easy entertaining.