Recipe Sifter

Baked rotini casserole with hot Italian sausage, chickpeas, spinach, fresh herbs, and bubbly Parmesan crust. A hearty, fiber-packed weeknight pasta bake.

Vegetarian baked pasta with mushrooms, bell pepper, and tomatoes, layered with a cottage cheese filling and topped with savory tomato sauce. Lighter, lower-fat take on classic baked ziti.

Baked mostaccioli and ground turkey casserole layered with tomato sauce, cinnamon, nutmeg, and a light bechamel topped with mozzarella. Greek pastitsio meets weeknight dinner.

One-skillet baked pasta with crispy bacon, garlic, tomato sauce, and a golden oregano-breadcrumb topping. A weeknight casserole that skips the layering and goes straight to dinner.

Pasta and kidney bean soup is a quick Italian pasta e fagioli style soup with rosamarina (orzo), canned tomatoes, red kidney beans, oregano, and a pinch of red pepper flakes.

Brazilian-style tuna casserole with fresh tomatoes, black olives, capers, and anchovies tossed with pasta and baked under a golden Parmesan breadcrumb crust. Not your average tuna noodle bake.

Layered elbow macaroni with ground beef, pork sausage, and tomato sauce, topped with sharp cheddar. Simple 50-minute casserole.

If you're in a hurry, this succulent dish is for you! Can be served as an appetizer or the main course.

Toasted cumin, chili powder, enchilada sauce, beans, and corn simmered into a bold Southwestern sauce served over pasta with melted cheddar on top.

Roasted tomato and red chile arrabiata sauce with New Mexico chile, garlic, oregano, and cilantro over pasta. A Southwestern twist on Italian arrabiata with fire-roasted depth.

Chicken breasts baked under a homemade ratatouille of eggplant, zucchini, summer squash, bell peppers, and tomatoes with fresh oregano. Serve over pasta or rice.

Low-fat pasta sauce with Italian white beans, tomatoes, ham, and fresh herbs simmered in reduced chicken broth. Spooned over your favorite pasta shape.

Soupe au pistou, a Provencal vegetable soup with white beans, potatoes, pasta, and a fresh basil-garlic-olive oil pistou stirred in at the table. France's answer to Italian minestrone.

Ham and asparagus pasta in a creamy tomato sauce with evaporated milk, basil, and oregano. A one-pot trick cooks the asparagus and ham right in the pasta water.

Marachichi pasta with anchovies, black and green olives, tomato, and a heavy hand of Italian herbs. Sicilian-style puttanesca riff with bold, salty Mediterranean flavor.

Mushroom Bolognese with finely chopped shiitake and button mushrooms in a thick tomato sauce. A hearty, low-fat vegetarian pasta sauce with deep umami flavor and meaty texture.