This Lasagna Soup is made with ground chicken, a rich tomato sauce, and broken lasagna noodles simmered right in the pot, finished with a dollop of ricotta and a sprinkle of mozzarella. It’s everything you like about lasagna, without the layering or the baking time. I make a big pot of this on weeknights when…
This Lemon Pepper Spaghetti is made with fresh lemon juice and zest stirred into a butter and parmesan cream sauce, finished with a generous crack of black pepper. It’s bright and a little sharp in a way that a plain alfredo isn’t, which keeps it from tasting heavy. I make this on nights when I…
This Fettuccine and Meatballs is made with tender homemade meatballs simmered in a rich tomato sauce, tossed with fettuccine instead of the usual spaghetti. Fettuccine’s wider shape holds onto the sauce better and gives this classic combination a slightly different texture. I make this on Sunday when I want a slower dinner project, since the…
This Pumpkin Pasta is made with casarecce tossed in a creamy pumpkin puree sauce loaded with parmesan, garlic, and fresh herbs. It’s a fall dinner that comes together on the stovetop in under 30 minutes, with pumpkin puree standing in for a lot of the heavy cream you’d expect in a sauce this rich. I…
This Baked Cabbage is made with cabbage wedges roasted until tender, covered in a garlicky mushroom cream sauce, and topped with melted cheese. It’s a simple vegetable side that eats more like a main dish once the sauce and cheese are involved. I make this when I want a low-carb side that isn’t just steamed…
This Baked Spaghetti Pizza is made with spaghetti tossed in marinara and sausage, poured into a round pan ringed with biscuit dough puffs like a pizza crust, then topped with mozzarella and baked until the puffs turn golden. It’s the viral trend that turns a plate of spaghetti into something that looks and eats like…
This Ground Beef Pasta Casserole is made with browned ground beef, penne, and a rich tomato sauce, layered with mozzarella and baked until bubbly. It’s a straightforward weeknight dinner that doesn’t need any special technique, just a pot and a baking dish. I make this when I want something filling that the whole family will…
This Baked Ziti is made with a slow-simmered bolognese sauce tossed with ziti, layered with ricotta and mozzarella, and baked until bubbly on top. The bolognese takes a little longer than a quick jarred sauce, but it’s what gives this dish its deeper, meatier flavor. I make this on a weekend when I have time…
These Zucchini Rolls are made with thin grilled zucchini ribbons wrapped around a filling of cream cheese (or Greek yogurt), diced tomatoes, and garlic, topped with shredded cheese and broiled until melted. Topping them with cheese and running them under the broiler turns this from a cold appetizer into a warm one. I make these…
This Vegan Shepherd’s Pie is made with a hearty base of beans, corn, and lentils simmered in a savory gravy, topped with creamy mashed potatoes and a layer of melted vegan cheese. It’s a fully plant-based take on the classic, and it doesn’t skimp on the comfort food factor. I make this on cold nights…