Pasta recipes

Horn & Hardart macaroni and cheese recreates the iconic Automat recipe: sharp cheddar bechamel with a splash of chopped tomato and a pinch of sugar, baked until the top bubbles brown. A vintage American classic.

This tantalizing and succulent dish is the perfect dinner to enjoy with friends. Goes great with a glass of white wine!

This scrumptious eggplant dish is perfect with any pasta dish of your choice.

I guess I will have to ditch the craft dinner, because this mac and cheese was actually so easy to make, and it was so much better than those boxed stuff. No comparison.

Rigatoni alla Fontina baked with layers of melted Fontina, Parmigiano-Reggiano, butter, and nutmeg. A rich Italian baked pasta with just 7 ingredients.

Greek-style baked chicken with orzo cooked in rich pan drippings, chicken broth, and tomato paste. A comforting one-pan meal served with Parmesan or yogurt.

Fat-free Alfredo sauce over fettuccine made with skim evaporated milk, garlic sauteed in white wine, and nutritional yeast for a cheesy flavor without the cheese. A lighter take on the classic cream pasta.

Easy turkey soup with elbow macaroni, frozen mixed vegetables, and a surprising splash of orange juice concentrate. A fast weeknight soup ready in 35 minutes.

Linguine with white clam sauce made from fresh littleneck clams steamed open in white wine, their briny liquor simmered with garlic and chili into a glossy, no-cream sauce. Restaurant-style linguine alle vongole.

Chickpeas and elbow macaroni sauteed with garlic, basil, and parsley in olive oil. This classic southern Italian vegetarian pasta is humble, filling, and ridiculously satisfying.

Creamy green chile mac and cheese made with ricotta, Parmesan, mozzarella, heavy cream, jalapeno, and green chile sauce. Stovetop, no baking needed.

Rich fettuccine Alfredo with lump backfin crabmeat folded into a butter, cream, and Parmesan sauce. A luxurious Chesapeake-meets-Italian pasta in just five core ingredients.

Orzo simmers in chicken stock with briny kalamata olives, then bakes until creamy and tender. Fresh herbs stirred in at the end add a burst of color and bright flavor.

Sicilian pasta con le sarde with fresh sardines, sweet currants, toasted pine nuts, fennel, and crispy breadcrumbs. Authentic Italian coastal flavor.

Bacon and egg carbonara with raw egg yolk stirred into hot pasta at the table, sour cream warmed in the bowl, crispy bacon, chives, and Parmesan. A rich, interactive dinner.

Pastichio (Greek lasagna) with ziti, seasoned ground meat, crumbled feta, cream cheese, Parmesan, and eggs baked into a rich, set casserole. A simplified take on the classic Greek baked pasta.