624 paska recipes

Microwave lasagna rolls stuffed with Italian sausage, cottage cheese, and Parmesan, topped with pizza sauce and melted mozzarella. A quick dinner for two.

Mediterranean turkey casserole with egg noodles, artichoke hearts, kalamata olives, roasted red peppers, and two cheeses in a white wine cream sauce. A great way to use leftover turkey.

Potato and cheese lasagna: layered casserole of thinly sliced russet, sweet, and red skin potatoes with garlic, olive oil, cheddar, and mozzarella. Pasta-free comfort food for eight.

Treat your family to this succulent and scrumptious lasagna that's fun to make and eat!

Mediterranean stuffed meatballs hide blanched vegetables inside seasoned beef with Parmesan and nutmeg, breaded and deep-fried, served over spaghetti with ratatouille sauce.

Italian lasagna with ground beef, ricotta, mozzarella, and Parmesan layered with a homemade tomato meat sauce. A big-batch recipe that makes four 8x8 pans, perfect for feeding a crowd or freezing ahead.

Cold peanut noodles tossed in a blended peanut sauce with soy, garlic, sesame oil, and cayenne. Topped with steamed carrots, snow peas, cucumber, and green onions.

Cold egg noodles tossed in a creamy Sichuan peanut sauce with sesame oil, chili oil, lime, and dark soy, topped with shredded chicken, green beans, scallions, and cilantro. Served at room temperature.

Italian garden lasagna layers a rainbow of sauteed vegetables (peppers, carrots, mushrooms, zucchini, broccoli, spinach) with ricotta, mozzarella, and parmesan in a no-boil lasagna. Vegetarian comfort that uses up the garden haul.

Vegetarian sweet and sour pasta salad with kamut spirals, kidney beans, black beans, and red bell pepper tossed in a tangy shoyu-barley malt dressing. Protein-packed and potluck-ready.

Lazy day lasagna uses uncooked noodles that soften in the oven with water poured around the edges. Layered with cottage cheese, mozzarella, and a beefy spaghetti sauce, no boiling required.

Cajun dirty rice with chopped shrimp, red onion, garlic, green onions, parsley, and red pepper, finished in the oven with butter for a crispy top. A Louisiana classic with a seafood twist.

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Fresh spinach puree with garlic, blended silky smooth with just water and seasoning. A vegan, no-cream sauce for pasta or baked potatoes ready in under 10 minutes.

Traditional Polish sauerkraut pierogi filling slow-cooked with bacon, onions, and butter until mellow and sweet. Enough filling for a big batch of homemade pierogies.

Fresh tomato-basil pasta sauce with red bell peppers, mushrooms, garlic, and oregano. Made from ripe tomatoes in under an hour, chunky or pureed smooth.