667 tomato pasto recipes

Angel hair pasta tossed with Mexican turkey picadillo, garlic, jalapenos, and tomato sauce, finished with fresh green onions. Weeknight Mexican-Italian mashup ready in under 30 minutes.

Linguine with crab and mushrooms in a light white wine sauce with chicken broth, turmeric, tomato paste, and fresh tarragon. A quick seafood pasta for two that's ready in 40 minutes.

Ground beef in a garlicky tomato sauce layered with creamy ricotta, stretchy mozzarella, and sharp Parmesan. Classic baked ziti that feeds a crowd without breaking a sweat.

Layered elbow macaroni with ground beef, pork sausage, and tomato sauce, topped with sharp cheddar. Simple 50-minute casserole.

Mediterranean bow tie pasta with Italian turkey sausage in a tomato-cinnamon sauce topped with crumbled feta. A Greek-inspired weeknight pasta with bold spice.

Spinach ricotta stuffed shells with a cabbage twist, baked in tomato-broth sauce with nutmeg. A lighter Italian-American main with hidden-vegetable smarts.

Cincinnati-style chili with cinnamon, allspice, and cumin served over vermicelli pasta with cheddar and raw onion. A slow-simmered, warmly spiced take on a Midwest classic.

Quick and easy pasta with peas in a super-fast tomato sauce.

A noodle crust filled with seasoned ground beef, cottage cheese, mozzarella, and pepperoni. Vermicelli pie is like lasagna and pizza had a baby, and the whole family will fight over seconds.

Onion and garlic sautéed in sherry simmer with vegetable stock, canned tomatoes, kidney beans, zucchini, green beans, and small pasta for hearty Italian vegetable soup.

Thick homemade pizza sauce with sauteed onion, garlic, and oregano in tomato paste and tomato sauce. Simmers in 10 minutes and freezes beautifully for pizza night anytime.

A rich Ethiopian chicken stew with three pounds of onions, butter, berbere spice, tomato paste, and scored hard-boiled eggs simmered until the oil rises to the top. Serve with injera for a feast.

Layered chili mac and cheese with homemade cheddar sauce, seasoned ground beef, and a crunchy cornflake crumb topping. Baked until bubbly and golden, this casserole feeds a family of six.

This is absolutely excellent. I made my spaghetti sauce in place of marinara sauce. Next time, change the ribs and beef and substitute round steak. The wine makes it!

Pastitsio with layered macaroni, seasoned ground beef in tomato-wine sauce, and creamy bechamel topped with kefalotiri cheese. A traditional Greek baked pasta casserole.

Mediterranean chicken baked in a tomato-wine sauce with mushrooms, black olives, artichoke hearts, and Parmesan, served over pasta. A one-dish Italian-inspired chicken dinner with rich, layered flavors.