1,227 pasto recipes

Skyline-style Cincinnati chili: simmered ground beef in a thin tomato-spiced sauce with cinnamon, allspice, and a hint of vinegar. Served over spaghetti with shredded cheese in the classic Ohio diner style.

Hunter's minestrone with cubed beef, kidney beans, pasta shells, and red wine simmered for four hours in three stages. A hearty, meaty Italian soup built for cold weather.

Silky fettuccine tossed with crispy bacon and eggs that cook from pasta heat alone. Classic Roman carbonara ready in 20 minutes with creamy sauce and no cream.

Baked mostaccioli and ground turkey casserole layered with tomato sauce, cinnamon, nutmeg, and a light bechamel topped with mozzarella. Greek pastitsio meets weeknight dinner.

Orzo with feta, green beans, and vine-ripened tomatoes tossed in white wine vinegar and olive oil. A fresh, Mediterranean pasta side dish or light main course ready in 20 minutes.

Chili-rubbed bison tenderloin pan-seared and served over creamy morel mushroom linguine with charbroiled vegetables. A wild game dinner that feels like fine dining.

Classic Italian ziti tossed with tender steamed broccoli in a warm garlic, olive oil, and butter sauce finished with freshly grated Parmigiano-Reggiano. Simple, satisfying, and on the table in 45 minutes.

Steamed mussels over pasta in a white wine tomato sauce with crumbled feta, oregano, and red pepper flakes. A Greek-inspired seafood pasta dinner ready in an hour.

Penne with eggplant, mushrooms, and red wine tomato sauce finished with melted mozzarella. A hearty Italian pasta ready in 45 minutes.

Mushroom Bolognese with finely chopped shiitake and button mushrooms in a thick tomato sauce. A hearty, low-fat vegetarian pasta sauce with deep umami flavor and meaty texture.

Meaty ziti casserole with a lean blend of ground chuck and ground turkey, mushrooms, bell pepper, and a from-scratch tomato sauce baked under bubbling parmesan. A weeknight crowd-pleaser that lightens the classic without losing the meat-sauce flavor.

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.

This pasta sauce is basically a variation on the Indian raita, a cooling, soothing combination of cucumber, cilantro and yogurt.

Ham linguine Florentine with wilted spinach, mushrooms, and a creamy Dijon-marjoram sauce made lighter with evaporated skim milk. Topped with toasted almonds.

Penne with cauliflower, fresh roma tomatoes, and basil tossed in a no-cook olive oil sauce with sun-dried tomatoes and garlic. A 25-minute one-pot summer pasta finished with Parmesan.

An orzo pasta crust filled with ricotta, spinach, and nutmeg, topped with spaghetti sauce and melted mozzarella. A creative twist on savory pie that kids and adults both devour.