1,134 pasty recipes

Tex-Mex skillet pasta pie with spaghetti, eggs, and cilantro, cooked like a frittata and served with fresh homemade green chile salsa. A creative one-pan dinner.

Homemade orange curry pasta dough made with frozen orange juice concentrate and curry powder. An eggless, vegan pasta with warm spice and citrus flavor baked right into the noodles.

Light lasagna roll-ups filled with part-skim ricotta, broccoli, spinach, and scallions, topped with tomato sauce and melted mozzarella. A low-fat vegetarian twist.

Tuscan-style white beans simmered with sage, garlic, plum tomatoes, and chicken broth. Dried beans cooked from scratch for a creamy, rustic Italian side or pasta topping.

Quick spaghetti sauce made with ground chicken or turkey, white wine, tomato sauce, and fresh vegetables. A lighter meat sauce with basil and sage, ready in 30 minutes.

Classic lasagne verdi with homemade spinach pasta sheets layered with tomato sauce, cheese sauce, and Parmesan. Traditional Italian green lasagna from scratch.

Thai stir-fried rice noodles with pork, dried shrimp, bean sprouts, and a tangy fish sauce-lime-ketchup glaze, topped with crushed peanuts and cilantro.

Salmon and basil ravioli: homemade basil-flecked pasta dough filled with canned salmon and curd cheese, poached in fish stock and served with a fresh tomato-pesto sauce.

No-boil lasagna with ground beef meat sauce, ricotta-mozzarella cheese filling, and uncooked noodles that soften right in the pan. Skip the boiling step and still get a classic family-style lasagna with tender layers.

Old-school Italian tomato sauce simmered with onion, carrot, celery, garlic, and basil, then strained smooth through a food mill. The Sunday-gravy base every cook should know.

Low-fat spaghetti Napoli loaded with bell peppers, mushrooms, tomatoes, and basil. A colorful vegetarian pasta dinner that's on the table in just 20 minutes.

Authentic biscotti di Prato from Tuscany. Twice-baked Italian almond cookies with toasted almonds, a pinch of saffron, and the traditional pasta-board well method. Crisp, dunkable, and built to keep.

Sun-dried tomato pesto: oil-packed sundried tomatoes blended with parmigiano-reggiano, toasted walnuts, garlic, and warm olive oil. A deeper, more savory alternative to basil pesto.

Baked zucchini and tomatoes arranged in overlapping layers with bell pepper and olive oil. A naturally vegan side dish that comes out crisp-tender in 25 minutes flat.

Mexitalian lasagna layered with hot Italian sausage, chili, picante sauce, cottage cheese, and mozzarella. A bold Mexican-Italian fusion comfort food bake.

Cajun-style fish seared in a fiery pecan butter sauce with three kinds of pepper, garlic, and hot sauce. Inspired by K-Paul's in New Orleans, this works best with firm fish like swordfish, tuna, or sturgeon.