Pasta recipes

Layers of tofu ricotta, herb-sautéed zucchini, golden mushrooms, and spinach stacked between artichoke lasagna noodles in a rich spaghetti sauce. A hearty vegan lasagna for 8 that's loaded with vegetables and bakes up bubbling and gorgeous.

Homemade manicotti with fresh pasta dough, ricotta and mozzarella stuffing, and meat sauce. Rolled, filled, and baked for a classic Italian comfort meal.

Slow-simmered spaghetti sauce with ground beef, three types of tomatoes, cream of mushroom soup, and chili powder. Two hours of uncovered cooking builds deep, rich flavor.

Classic Italian-American beef lasagna layered with a slow-simmered meat and mushroom tomato sauce, fresh ricotta, mozzarella slices and grated parmesan. The sauce takes 2 hours to cook down for full depth of flavour.

Triple cheese poppy seed noodles toss wide egg noodles with ricotta, cottage cheese, and cheddar plus poppy seeds and pimentos. A creamy, quick pasta bake.

This delicious meat sauce made with minced carrots, celery and succulent ground veal tastes wonderful with any kid of pasta you like.

Mexi-corn lasagna layered with corn tortillas, seasoned ground beef with corn and picante sauce, and a cottage cheese-Parmesan filling. A Tex-Mex casserole mashup of lasagna and enchiladas.

Vegetarian ratatouille lasagna layers Provencal vegetables with ricotta, mozzarella, marinara, and bechamel between tender noodles. Meatless, hearty, feeds six.

Vegetarian eggplant tomato pasta sauce with dry sherry, red bell pepper, nutmeg, and fresh basil. A chunky, low-calorie sauce that simmers in under 30 minutes.

Fruited smoked turkey salad with mostaccioli pasta, cantaloupe, strawberries, scallions, and toasted almonds. A bright summer pasta salad with smoky, sweet, and crunchy in every bite.

A simple but succulent chicken dish that can be served with pasta, rice or a crusty bread.

Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal.

A rustic Italian stew where stale bread melts into garlicky Roma tomatoes, white wine, and fresh marjoram with tiny pastina stirred in at the end. Vegetarian comfort in 45 minutes.

Once upon a time I was reading a magazine article about good cooking. The journalist tried to convince me not to use some combinations of ingredients. One of the "banned" combinations mentioned was green and black olives. And so this soup was born to enjoy me.

Yeasted waffles with a lemon-scented buttery batter, cooked golden and crisp, then sandwiched with piped sweetened whipped cream. European-style brunch elegance.

Classic Italian lasagna with a homemade ground beef and tomato meat sauce, cottage cheese and egg filling, mozzarella, and Parmesan. Layered, baked, and worth every minute.