115 on pasta recipes

Classic spaghetti pie baked in a pie plate with a pasta crust, spinach-cottage cheese filling, seasoned ground beef, and stretchy melted mozzarella on top.

Pasta shells stuffed with tofu, mozzarella, mushrooms, and red pepper, baked under a fresh fennel and tomato sauce. A lighter, plant-forward spin on stuffed shells.

Quick Italian tuna spaghetti in a savory tomato sauce with green peppers, onions, and oregano. A pantry-friendly pasta dinner on the table in just 25 minutes.

Curried chicken and bow tie pasta salad with a homemade curry mayonnaise, tri-color bell peppers, and poached chicken on a bed of fresh spinach. An impressive main-course salad.

Spaghettini with sundried tomatoes and zucchini, a weeknight Italian pasta built on garlic-infused olive oil, golden zucchini chunks, and a bright lemon-vegetable broth. Vegan-friendly.

Rustic tomato soup made with very ripe tomatoes, garlic, and oregano, enriched with small pasta. This Mediterranean-style soup relies on peak-season tomatoes for incredible flavor.

Creamy vodka spaghetti with vermouth, lime, jalapeno, and fresh cilantro. A cocktail-inspired twist on vodka pasta that's equal parts bold and luxurious, ready in 35 minutes.

Penne with Provencal eggplant, slow-caramelized sweet peppers, garlic, and fresh basil in a lemony Italian-herb dressing. A meatless pasta bowl built on long, gentle cooking.

Whole wheat spaghetti with a garlicky quick meat sauce built on a proper onion-carrot-celery base. Lean ground beef and crushed tomatoes make a weeknight pasta that eats like a weekend ragu.

Fresh egg pasta from scratch with just flour, eggs, and olive oil. Hand-kneaded on a wooden board using the classic Italian well method for silky, elastic dough.

Mussels are cooked in a juicy yet tasty tomato-wine sauce along with sweet bell peppers, and served on a bed of pasta. A delicious yet wholesome meal.

Fettuccine with broccoli pesto made from raw broccoli florets, walnuts, Parmesan, and olive oil, tossed in a garlic-lemon cream sauce. A green twist on classic pesto pasta.

Mexican mince from Marguerite Patten combines ground beef with kidney beans, sweetcorn, tomatoes, and chili powder. A British wartime-era spin on chili served over rice or pasta.

Hot vermicelli tossed with a raw egg, sun-dried tomato, Parmesan, and lemon sauce that cooks on contact. A carbonara-style no-cook pasta ready in 30 minutes flat.

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.

Penne pasta tossed in a creamy curry sauce with plump shrimp, scallions, and a squeeze of fresh lemon. A rich, indulgent dinner for two that's on the table in 40 minutes with just six ingredients.