Pasta/8 recipes

This Tex-Mex chicken spaghetti bake layers pasta in a smoky chili-spiced tomato sauce with melted cheddar, olives, and tender shredded chicken. A crowd-pleasing casserole ready in 2 hours.

Coconut rice noodles with golden-fried tofu, bean sprouts, red chiles, and fresh coriander in a creamy coconut-soy broth. Vegan and Thai-inspired.

Wok-fried rice stick noodles with chicken, shrimp, barbecued pork, snow peas, and dried mushrooms in a curry-soy sauce. An authentic Singapore noodle dish ready in 30 minutes.

Flattened chicken breasts rolled around melty mozzarella and fresh asparagus spears, then pan-seared until golden. Just 3 ingredients, 45 minutes, and a stunning dinner for two.

Spicy spaghetti salad tosses kamut pasta with navy beans, tomatoes with green chilies, bell pepper, scallions, cilantro, and cumin. A vegetarian, no-cook-after-boiling dinner.

A scrumptious lasagna made with ground beef, ricotta cheese and red pepper flakes.

Vegetable lasagna roll-ups: noodles wrapped around a three-cheese, spinach, eggplant, and white bean filling, baked in a robust red wine tomato sauce. Individual vegetarian lasagna portions, no layering.

Handmade tortelloni stuffed with acorn squash, escarole, ham, and ricotta, finished in a buttery pecorino-tomato cream sauce. An Italian masterclass worth every minute.

Cincinnati five-way chili over spaghetti, layered with kidney beans, raw onions, and a heavy snowfall of shredded cheddar. The Ohio classic with cinnamon, cocoa, and a touch of vinegar in the simmer.

Handmade ricotta and spinach stuffed pasta squares folded into triangles, baked in a fresh Roma tomato basil sauce with Parmesan. A hearty Italian main dish worth every minute of rolling.

Noodle, cheese and vegetable casserole, egg noodles tossed with a tangy yogurt and cottage cheese binder, green beans and onion, then topped with cheddar and baked golden. A light, high-protein vegetarian bake.

Navy minced beef: classic US Navy galley dish of ground beef simmered with onions, tomatoes, and a pinch of mace, served over toast, biscuits, rice, or pasta. Pantry-friendly comfort in 30 minutes.

Wild mushroom and pasta souffle folds fine egg noodles and sauteed wild mushrooms into a porcini-Parmesan bechamel, lightened with whipped egg whites so it bakes up airy and golden. An elegant mushroom-lover's main.

Italian meat sauce built on a proper soffritto of onion, carrot, and celery with ground beef, mushrooms, red wine, and beef stock. A slow-simmered Bolognese-style ragù.

Jumbo pasta shells stuffed with seasoned turkey, celery, and cheese, baked in creamy cheddar sauce. Freezer-friendly comfort food.

Spinach ricotta gnocchi (gnudi): pillowy Italian dumplings made without potatoes. Just ricotta, spinach, parmesan, and a touch of breadcrumb. Poached gently and dressed with butter or tomato sauce.