480 paska recipes

Garden ratatouille baked with zucchini, eggplant, bell peppers, mushrooms, and Parmesan. Sauteed vegetables simmered in pasta sauce, then baked until bubbly and golden.

Spaghettini with clam sauce, sauteed leeks, white wine, and fresh arugula tossed in at the end for a peppery bite. A light, briny pasta dish in 25 minutes.

Nine bean soup simmered with beef chuck roast, turkey leg, tomatoes, chili powder, and small pasta. A hearty, slow-cooked bean soup with two meats for deep, rich flavor.

A simple but scrumptious dish that makes a healthy dinner taste taste amazing!

Add some flavor to your pork tenderloin with this succulent recipe that uses currant jelly and a variety of spices.

Cheesy macaroni and ham made from boxed mac and cheese mix with diced smoked ham and green bell pepper stirred in. A quick, kid-friendly upgrade to the blue box, ready in 30 minutes.

Buttered egg noodles tossed with poppy seeds. Three-ingredient Eastern European side that pairs with roasts, schnitzels, and stews. Ready in 25 minutes.

Roasted red pepper sauce blends sweet roasted peppers with fresh basil, parsley, and garlic into a smooth, no-cook pasta sauce. Bright, light, and ready in about five minutes, with no cream or stovetop required.

Orange carrots with egg noodles tossed in a bright orange juice and apple cider vinegar glaze with sauteed onions. A quick, tangy side dish ready in 30 minutes.

Fettuccine alla panna with just three ingredients: butter, cream, and Parmigiano-Reggiano. The original Italian cream pasta, simpler and purer than Alfredo.

Fettuccini Portofino with regular and spinach fettuccine in a butter-cream Parmesan sauce, topped with mushrooms and toasted walnuts. A rich Italian pasta inspired by the Ligurian coast.

A Sicilian classic: tender cauliflower simmered with anchovies, pine nuts, currants, and tomatoes over spaghetti. Sweet, savory, and unmistakably Palermo on your plate.

Spinach fettuccine loaded with shrimp, lump crab, crawfish tails, and andouille in a white wine butter cream sauce. A luxurious Cajun seafood pasta built with proper French technique.

Stuffed chicken breasts with melty Swiss and creamy ricotta, finished in a brandy-spiked pan sauce over spinach fettuccine. Restaurant-style plating from a single skillet.

Cold shrimp pasta salad with wine-poached shrimp, fresh basil, sweet peas, and bell pepper in a Dijon-garlic vinaigrette made from the shrimp poaching broth. A no-mayo pasta salad packed with fresh flavor.

Karrysalat is the Danish curry herring salad with pickled herring, macaroni, cucumber, and mushrooms in a curried sour cream and mayonnaise dressing. A traditional Scandinavian smorrebrod topping with a unique East-meets-North flavor.