Pasta/6 recipes

Greek manestra cooked in lamb broth with tomato bits and topped with grated Romano cheese. A simple, traditional Greek pasta side dish with just four ingredients.

Classic French herb sauce with shallots, mushrooms, white wine, tarragon, chives, and parsley in a buttery roux base. A versatile sauce for meat, poultry, eggs, or pasta.

Add some sophistication to your dinners with this scrumptious pasta dish you will love.

Baked ziti casserole with broccoli, mushrooms, and walnuts in a homemade Parmesan-cheddar cream sauce. A make-ahead vegetarian pasta bake the whole family will love.

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

Northern-style lasagna with bacon, ground beef, ricotta, and a cream of mushroom layer alongside the meat sauce. Creamy, meaty, and bubbling hot.

Rich bacon-studded carbonara sauce with creamy Parmesan and silky egg yolks that coat every strand of pasta. Add tender chicken for a hearty twist on classic Italian comfort food.

Vegan spinach lasagna layers tender noodles with steamed spinach, broccoli and mushrooms, all bound in a creamy tofu cheese sauce. No dairy, no eggs, just a hearty veggie-packed dairy-free lasagna.

Savory noodle pudding with sun-dried tomatoes, cheddar, and mozzarella baked in a rich egg custard. A water bath gives it a silky, set-not-rubbery texture that slices beautifully.

Freezer-friendly candied chicken glazed with maple syrup, ketchup, and white vinegar. Sweet, tangy, and ready to reheat over rice, pasta, or potatoes on busy nights.

This golden, bubbling one-dish wonder transforms boneless chicken breasts into a creamy comfort feast with mushrooms, peas, and sweet red peppers beneath a crunchy saltine crust. Endlessly adaptable for busy weeknight dinners.

No-cook spinach pesto pasta sauce with fresh basil, parsley, pine nuts, ripe tomatoes, garlic, and Parmesan. Blender-quick, served at room temperature over hot pasta.

Vegan Mediterranean lasagna layers eggplant, tofu ricotta, and a hearty mashed kidney bean tomato sauce between noodles. A dairy-free, protein-packed plant-based lasagna with no meat or cheese.

Mexican spaghetti pie with a Parmesan-egg pasta crust topped with chili-spiced ground beef, kidney beans, cheese, olives, and crushed tortilla chips. A Tex-Mex casserole mashup.

Chunky veggie spaghetti sauce with pressed tofu, broccoli, zucchini, mushrooms, carrots, and sunflower seeds in a tomato-herb base. Meaty texture, fully plant-based.

Vegetarian pasta sauce with tomato paste, mushrooms, oregano, basil, and Parmesan. A simple from-scratch marinara for macaroni using pantry staples.