Pasta recipes

Macaroni and TVP skillet mix, a shelf-stable pantry blend of dry elbow pasta, textured vegetable protein, and herbs. The make-ahead vegetarian one-pot dinner kit ready to cook in 25 minutes.

Spinach salad with sliced fennel, cubed Granny Smith apple, and red onion, tossed with a celery seed dressing. A crisp, refreshing salad ready in 15 minutes.

Three-ingredient kielbasa, kidney beans, and pasta shells. The kind of dorm-room or hunting-cabin dinner that delivers protein and comfort fast. Ready in 30 minutes.

Quick and easy butterfly soup made with bow-tie pasta, canned tomato soup, and a splash of lemon juice. A kid-friendly lunch ready in 40 minutes flat.

Quick baked mac and cheese made with cream of cheddar soup, a touch of mustard, and crispy bread crumb topping. Bubbly, cheesy comfort in 40 minutes flat.

Before winter shows up on your front door, try this scrumptious macaroni salad that goes perfect with grilled salmon.

Baked curry seafood fettuccine with shrimp, scallops, and langostini tossed in a creamy chutney-curry mayo sauce. An elegant dinner that comes together in under an hour.

Creamy macaroni salad with a sweet-tangy dressing of mayonnaise, sweetened condensed milk, and vinegar. Mix, chill overnight, and bring to every cookout all summer long.

Egyptian lentils (koshari) with rice and elbow macaroni topped with spicy tomato-vinegar sauce and crispy caramelized onions. A hearty vegan comfort dish.

Cajun shrimp macaroni salad with a zesty mayo dressing spiked with hot sauce, Worcestershire, lemon juice, mustard, and ketchup. A big-batch Southern potluck favorite.

The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup.

Hearty Italian wedding soup simmered for hours with beef shanks, tiny meatballs, vegetables, tomatoes, and small pasta shells. Topped with grated Parmesan for a soul-warming bowl.

Broccoli with rigatoni in garlic olive oil and fresh basil, simmered with vegetable broth. A simple Italian pasta dish that's vegan-friendly and ready in 40 minutes.

Egyptian koushari layers brown lentils, elbow macaroni, and fried rice tossed with tomato puree and crispy ta'leya onions. Egypt's beloved street food, vegetarian and filling.

Dry soup mix made with split peas, lentils, brown rice, pearl barley, and alphabet pasta. Combine once, store for months, and simmer into a thick, nourishing pot of soup anytime.

Traditional Middle Eastern shawrbat adas, a hearty lentil and vermicelli soup with cumin, garlic, and fresh cilantro. Warming, deeply spiced, and a staple of Levantine kitchens.