1,066 pasto recipes

Vegetarian baked ziti layered with creamy ricotta, melty mozzarella, and sharp parmesan in tangy tomato sauce. Simple Italian comfort food ready in an hour.

If you're looking for a new kind of chicken and vegetable soup, this delicious crockpot recipe is your ultimate answer!

Dry soup mix made with split peas, lentils, brown rice, pearl barley, and alphabet pasta. Combine once, store for months, and simmer into a thick, nourishing pot of soup anytime.

Sweet red peppers simmered with paprika-stained onions, tomatoes, and a splash of red wine vinegar in this classic Russian lecho. Serve warm, cold, or at room temperature.

This is a fairly close approximation to what a parmigiana dish should be like.

Kae Atar Wot, an Ethiopian split green pea stew spiced with chow and tomato paste. Vegan, high-protein comfort food meant for scooping with injera.

This rustic Italian chicken cacciatore simmers with marinated artichoke hearts, earthy mushrooms, and a splash of Madeira wine, all served over tender linguine for a hearty weeknight dinner.

Tuscan white bean tuna salad: cannellini beans, marinated artichokes, tuna, sun-dried tomatoes, Kalamata olives, and pesto in 10 minutes. A pantry-driven Mediterranean main with no cooking.

A succulent and scrumptious pot roast that is simmered to perfection with onions, carrots, tomatoes and dry red wine.

Italian-style beef and potato stew braised in tomato paste, red wine, and oregano. Tender round steak cubes and fork-soft potatoes in a thick, savory tomato gravy. Serve with crusty Italian bread.

North African lamb and vegetable stew over fluffy couscous, built on a garlic-ginger paste with cumin and tomato. One pot, layered vegetables, tender-braised lamb.

Fat-free chili beans with brown rice, kidney beans, carrots, and tomato sauce. A vegan one-pot meal with zero added oil that's hearty, filling, and customizable.

New Mexico green chile pork stew: cubed pork browned in bacon drippings, simmered with two dozen roasted green chiles and fresh tomatoes. Stovetop or slow cooker, classic Southwest comfort.

Pearl barley simmers in chicken stock with carrots, turmeric, and lime juice, then gets finished with sour cream in this Persian-inspired soup that's both hearty and surprisingly bright.

A savory and hearty dish made with succulent shrimp, juicy tomatoes and okra.

Falafel sandwiches with split pea and chickpea flour fritters stuffed into pita pockets with tomatoes, onions, pickles, and your choice of homemade hummus or tahini sauce. A vegan Middle Eastern lunch.