Pasta recipes

Vegetarian kidney bean and corn chili thickened with mashed beans and tomato paste. A hearty, no-meat chili with cumin, oregano, and chili powder ready in one hour.

Homemade yeast dough rolled around a savory filling of TVP, spinach, mushrooms, and tomato paste seasoned with Italian herbs. A vegan stromboli-style pie sliced into 16 rounds.

Pita Stuffed with Eggplant Salad & Feta Cheese recipe

Greek octopus pilaf simmered in tomato, white wine, and oregano for an hour until tender, served over rice cooked in the braising sauce. A traditional taverna dish.

Vegan marinara sauce with fresh Roma tomatoes, mushrooms, carrot, garlic, herbs, and red wine. Sweet without added sugar, freezer-friendly, 16 servings from one pot.

Slow cooker osso buco with veal shanks braised in white wine, beef stock, tomato paste, lemon zest, and Italian herbs. Set it and forget it: 10 hours to fall-off-the-bone tender.

Classic Italian lasagna with layers of beef and mushroom tomato sauce, spinach-cottage cheese ricotta substitute, and melted mozzarella. The Sunday-supper bake that always feeds a crowd.

Jeff's favorite pizza sauce: a thick, concentrated pizza sauce made with plum tomatoes, tomato paste, oregano, and parmesan. Freezer-friendly and ready for homemade pizza night.

Tender white fish simmered in garlicky tomato sauce with white wine, basil, and oregano. A healthy Mediterranean-style dinner ready in 35 minutes.

Slow cooker braciole with thin-pounded round steak rolled around Italian sausage filling and braised in tomato sauce for 8 to 10 hours until fork-tender.

Leg of lamb Nicoise marinates butterflied lamb in a Provencal paste of anchovy, garlic, rosemary, thyme, and red wine vinegar. Broiled or grilled to a juicy pink center for a Mediterranean dinner.

Authentic Texas beef chili with no beans, toasted cumin, and beer-braised chuck. Bold, chunky chili simmered low and slow until fork-tender in rich tomato broth.

TVP granules sautéed with garlic, peppers, and onions simmer in tangy tomato paste spiked with oregano and cayenne for a protein-packed vegetarian sloppy joe filling.

Vegetarian tofu meatloaf with sauteed mushrooms, green pepper, mozzarella, and Parmesan baked under a tangy tomato paste glaze. Comfort food that'll fool the meat-eaters at the table.

Hunter's chili with cubed venison chuck simmered three hours with tomatoes, green pepper, and oregano. A no-beans, no-fuss wild game chili for the freezer hunter.

Pressure-cooked beef roast shredded into a rich tomato-clam broth with mushrooms, onions, and garlic creates an unexpected fusion goulash with Hungarian-seafood soul.