Pasta/6 recipes

Layered shrimp and feta casserole with angel hair pasta, salsa, three cheeses, and a herbed egg custard. Mediterranean meets Southwest in one baked weeknight dish.

Chicken and spinach stuffed shells pulverize cooked chicken breast with Italian seasoning, fennel, and spinach into a savory paste, then bake inside jumbo pasta shells under your favorite sauce.

Pasta e ceci, the classic Roman comfort dish. Ditalini and chickpeas in garlicky tomato-basil broth. Pure cucina povera, ready with seven pantry ingredients.

Fresh minestrone soup made in the microwave in 13 minutes with spirelli pasta, mixed vegetables, beef stock, and Italian herbs. A solo or two-bowl quick lunch with no stovetop required.

I am drooling thinking about the leftovers in the fridge. I can't wait to make and eat more.

Italian sausage, chickpeas, and pasta shells simmer together in a fennel-scented tomato sauce with chunky zucchini. A rustic one-pot dinner ready in an hour. Skip the sausage for a meatless version.

Creamy salmon pasta with melted Fontina cheese and heavy cream. A simple three-ingredient Italian sauce tossed with hot pasta for a quick, rich dinner for two.

Low calorie macaroni bake uses skim milk, cottage cheese, and dill in a from-scratch white sauce topped with breadcrumbs and paprika. Creamy comfort food without the guilt.

Authentic Italian linguine carbonara uses butter, Parmigiano-Reggiano, beaten eggs, and parsley tossed with hot pasta off the heat to form a silky sauce without cream.

Pine nut pasta salad with butter-toasted pine nuts, alphabet pasta, bell peppers, parsley, and a lemon-olive oil dressing topped with Parmesan. A colorful chilled side dish.

Enjoy your summer with this succulent dish that will have you eager to make dinner!

Fettuccine Alfredo lightened up with skim milk and cream cheese, finished with garlic-bloomed butter and a thick blanket of Parmigiano-Reggiano. Silky, garlicky, and surprisingly rich.

Five-cheese baked macaroni with cheddar, Monterey Jack, Gruyere, Parmesan, and goat cheese, plus prosciutto and fresh herbs. Make-ahead grown-up mac and cheese.

Vegan fettuccine with a creamy butternut squash sauce made from blended steamed squash, soy milk, and sauteed vegetables with rosemary, savory, basil, and garlic. Dairy-free and rich.

Spinach spaghetti in a roasted red pepper cream sauce with basil, garlic, and chicken broth. Six charred peppers pureed into a silky, vibrant sauce.

Mom's baked macaroni and cheese with cheddar, eggs, milk, butter, and bread crumb topping. A custard-style mac and cheese that bakes up creamy with a golden crust.