Pasta recipes

Kreplach with four filling options: chicken, chicken liver with schmaltz, seasoned ground beef, or cottage cheese. Homemade Jewish dumplings for chicken noodle soup or served with sour cream.

Handmade pumpkin ravioli filled with ricotta and pumpkin, served in a creamy pumpkin seed sauce with green chiles. A from-scratch fall pasta project.

A tasty and scrumptious lasagna made with ground beef and a variety of spices and cheese which gives it a rich taste.

Turkey primavera with browned turkey tenderloin cubes in a hearty tomato-beef broth sauce with mushrooms, green peppers, and herbs. Served over fettuccine or spaghetti with Parmesan.

This scrumptious chicken dish made with sherry and mushrooms can be served with noodles or rice.

Chicken goulash with ground chicken breast, paprika, tomato sauce, Worcestershire, and brown sugar over egg noodles. A lighter take on classic goulash ready in 35 minutes.

Manitoba wild rice baked casserole with bacon, mushrooms, and beef stock. Nutty, earthy wild rice simmered then finished in the oven for deep savory flavor.

This cheesy and delicious baked macaroni is packed with yumminess. Three cheeses together deliver the ultimate flavor. Make it ahead, reheat it for a quick and yummy dinner.

Sicilian-style spaghetti with eggplant sauce built from salted cubed eggplant, plum tomatoes, anchovies, olives, and capers. A rustic Mediterranean pasta with briny depth and a hint of heat.

Rotolo di Spinaci: hand-rolled pasta dough filled with spinach, walnuts, ricotta, and mozzarella, simmered in cheesecloth then baked in tomato sauce. A classic Italian stuffed pasta roll for 6.

Minestrone casalinga: a homestyle Italian vegetable soup packed with white beans, leeks, cabbage, zucchini, and orzo. Rustic, layered, and exactly what cold weather calls for.

Layered baked spaghetti casserole with a homemade tomato gravy, cheddar cheese, and crispy seasoned breadcrumbs. Feeds 10 hungry people and freezes like a charm for easy meal prep.

Bacon, Italian sausage, and ground beef simmer low and slow with mushrooms, tomatoes, and red wine in this robust spaghetti sauce. Hints of cinnamon and cloves add depth.

Ratatouille-topped chicken: pan-seared breasts blanketed in Provencal vegetable stew with eggplant, zucchini, peppers, and tomatoes. Mediterranean weeknight dinner.

Hungarian goulash braises chuck beef with paprika, caraway seeds, cola, and red wine for a rich, deeply flavored stew. Served traditionally over hot egg noodles.

Asian stir-fried egg noodles with garlic, ginger, carrots, bell pepper, and onion tossed in soy sauce and sesame oil, topped with crunchy peanuts.